Marry Me Chicken Pasta

Marry Me Chicken Pasta :-The greatest flavors are used in this Marry Me Chicken dish, which consists of pasta and juicy chunks of chicken that are drowned in a tomato cream sauce that also contains sundried tomatoes, spinach, garlic, and white wine. You are going to be astounded by the flavor of this dish!

Marry Me Chicken Pasta


  • a half and a half cup of heavy cream or half and half
  • One-fourth of a cup of chicken broth and one-half of a cube of chicken bouillon
  • The honey, two tablespoons
  • I use Frank’s spicy sauce, which is one teaspoon.
  • One teaspoon of mustard from Dijon
  • Half a teaspoon Each of the following: dried oregano, basil, parsley, and onion powder



  • 1 pound of chicken breast, boneless and skinless chicken
  • To taste, including salt and pepper
  • Check out the notes for more information.
  • The butter, three tablespoons
  • 3 garlic cloves, minced cloves
  • Tomato paste, two tablespoons’ worth
  • Two tablespoons of flour
  • Sun-dried tomatoes, one-third of a cup, oil set aside
  • Freshly grated parmesan cheese, measuring half a cup
  • Four tablespoons of cream cheese, melted and pliable
  • a total of two cups of spinach
  • Please refer to the notes for more information.



  • In a large measuring cup that has a spout, combine all of the ingredients for the sauce, and then set it aside. Before chopping the sundried tomatoes, make sure they are completely dry.
  • Before proceeding, make sure to measure all the remaining ingredients.
  • To generate two to three thinner slices, cut the chicken in half lengthwise and then slice it. Before tenderizing each side, cover the meat with saran wrap and use a meat mallet to do so.
  • Dry it with a towel. Salt and pepper should be added after the meat has been cut into bite-sized pieces.


  • In a large skillet, bring one to two teaspoons of the oil that was set aside from the sundried tomatoes to a temperature of medium-high. After adding the chicken, sauté it for five to seven minutes, or until it is brown on both sides. Take out and put to the side.
  • Make sure that a large pot of water is brought to a boil before continuing with the instructions that are to follow. When the water reaches a boil, add some salt and mix it in. I use a quarter of a spoonful of Kosher salt.
  • While the chicken is cooking, put the wine into the same skillet that was used to cook the chicken and turn the heat up to medium there. While you are “cleaning” the bottom and sides of the skillet, you should use a silicone spatula. Simmer for three to four minutes, or until the liquid has been reduced by half.


  • First, add the garlic and butter, and then continue to fry for one minute.
  • Add the tomato paste and the flour and stir continuously for 2 minutes.
  • The sauce mixture that was prepared in step 1 should be added in small splashes while stirring continuously.
    The sun-dried tomatoes may be added. Bring to a boil, then reduce heat to low. After adding the cream cheese, allow it to melt while it is being heated up.
  • Simmer, partially covered, while you cook the pasta to al dente according to package instructions. Drain once cooked.


  • Gradually sprinkle the Parmesan cheese into the sauce. After adding the spinach, wait one minute for it to reach the desired temperature.
  • Combine the chicken with any liquids that may have been left on the plate.
  • Add the drained pasta gradually, until your desired pasta-to-sauce ratio is obtained.
  • I have a preference for a weight that is little less than half a pound. The sauce will continue to thicken upon standing. Serve!



  • Cream Cheese: If you want to fast soften the cream cheese, placing it in the microwave for intervals of ten seconds at a reduced power setting will do the trick.
  • Penne, cavatappi, farfalle, rigatoni, and farfalle are some of the pasta varieties that are suitable for this dish. Additionally, rigatoni is an excellent choice.
  • Sauvignon Blanc, Pinot Grigio, and Chardonnay are the three dry white wines that are recommended for use in this recipe with the best results.
  • There is also a large supply of wines that do not contain alcohol. Whenever wine is not available, chicken broth can be used in its place.
  • Mezzetta Sundried tomatoes are the type of tomatoes that I use in this dish. It is important to exercise caution when selecting a kind that may be seasoned with herbs; nonetheless, I prefer plain because we are already seasoning this sauce.
  • If you like, you can use regular diced tomatoes instead of sun-dried tomatoes, and you can use olive oil instead of the oil that was reserved from the jar.
  • Rotel tomatoes are another option for adding a little kick to your dish. I make use of Mutti Tomato Paste tubes since they are convenient for measuring lesser amounts or individualized quantities.
  • I use Frank’s Hot Sauce, which is a flavor enhancer in this recipe and does not make the final product spicy. I use it since it enhances the flavor.
  • It is recommended that you shred cheese from a block since it will melt and taste far better than shredded cheese that is packaged. It is Belgioioso Parmesan that I use.


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