Marry Me Pasta Recipe

• servings: 4 servings
• active time: 20 minutes
• total time: 30 minutes

Ingredients

3 cups uncooked rotini pasta

2 medium-sized chicken breasts (1 pound)

Salt and pepper

1-1/2 teaspoons Italian seasoning (divided)

3 tablespoons unsalted butter (divided)

1 tablespoon minced garlic (3 cloves)

1 cup reduced-sodium chicken broth

1 cup heavy cream

3/4 cup Parmesan cheese (plus extra for serving, see note 1)

1/2 cup sun-dried tomatoes in oil (coarsely chopped)

4 packed cups baby spinach (see note 2)

1/4 cup basil pesto (optional; see note 3)

2 tablespoons finely chopped flat-leaf parsley (or basil, for serving)

Directions

Prep Chicken

Slice each chicken breast in half widthwise to make 4 thinner pieces. Lightly pound to even thickness (no need to flatten). Season both sides with salt, pepper, and half the Italian seasoning (about ¼ tsp of each per side).

Prepare Pasta

Set a measuring cup inside the colander as a reminder to save pasta water. Bring 12 cups of water to a boil, stir in 1 tablespoon salt, and add the pasta. Cook 1 minute less than the package instructions. Reserve 1 cup of pasta water, then drain (don’t rinse).

Cook Chicken

Heat 2 tbsp butter in a large skillet over high heat. Add the chicken in a single layer and sear for 2–3 minutes per side, or until cooked through (160°F and juices run clear). As you flip the chicken, drizzle in about 1 tablespoon of oil from the sun-dried tomato jar for added flavor. Transfer chicken to a plate, cover with foil, and set aside.

Add Garlic

Reduce heat to medium. Add remaining 1 tbsp butter to the skillet. Once melted, stir in the garlic and cook for 30 seconds, until golden and fragrant. Pour in 1/2 cup of chicken broth, scraping up any browned bits. When it’s mostly evaporated, add the remaining 1/2 cup and stir.

Make Cream Sauce

Stir in cream, Parmesan, sun-dried tomatoes, and remaining Italian seasoning. Simmer (don’t boil) for 3–5 minutes, stirring occasionally, until slightly thickened. While the sauce thickens, dice or shred the chicken.

Toss

Add spinach, cooked chicken (plus any juices), and pasta to the sauce. Toss with tongs for 1–2 minutes until the spinach wilts and the sauce coats the pasta. If it gets too thick, stir in a splash of the reserved pasta water. Add pesto (if using) and toss again. Taste and adjust seasoning as needed.

Serve immediately, topped with extra Parmesan and fresh herbs if desired. I like to bring the pesto to the table so everyone can drizzle on more to taste. This pasta is best enjoyed right after tossing.

Nutrition

• Calories: 529 kcal
• Total Fat: 25.4 g
• Cholesterol: 77.9 mg
• Sodium: 299.4 mg
• Total Carbohydrate: 54.7 g
• Dietary Fiber: 2.6 g
• Total Sugars: 2.5 g
• Protein: 20.4 g