Marry Me Chicken Pasta with Sun-Dried Tomato Cream Sauce
Get ready for the ultimate comfort food dinner with this easy skillet marry me chicken pasta recipe. A creamy sundried tomato sauce with spinach and Parmesan cheese coats rigatoni and seared chicken. And, the best news is that it's made in a skillet, so there's minimal cleanup!
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Servings: 4
Equipment
- measuring spoons
- liquid measuring cup
- dry measuring cup
- chef's knife
- large pasta pot
- colander
- cheese grater
- large deep skillet
- wooden spoon
Ingredients
- 12 ounces rigatoni pasta
- 1 ½ pounds boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoon olive oil
- 4 cloves garlic, minced
- ½ cup dry white wine (such as Sauvignon Blanc)
- 1 cup drained oil-packed julienne-cut sun-dried tomatoes
- 2 cups heavy cream
- 2 teaspoon Italian seasoning
- 1 teaspoon paprika
- 4 cups fresh baby spinach
- 1 cup freshly grated Parmesan cheese, divided
- Fresh basil leaves
Instructions
- Bring a large pot of salted water to a boil and cook the pasta to al dente according to the package directions. Drain. Cut the chicken into bite-size pieces and season with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook, in batches, until browned on all sides. Remove the chicken from the skillet, reserving the drippings.
- Add the garlic to the pan and cook for 30 seconds or until fragrant. Add the wine and scrape the browned bits from the bottom of the skillet with a wooden spoon.
- Add the sun-dried tomatoes, cream, paprika, and Italian seasoning to the skillet and cook until thickened. Stir in the spinach and ½ cup of the cheese. Simmer just until the spinach wilts.
- Add the pasta and the browned chicken and stir to combine. Season with salt and pepper to taste. Sprinkle with the remaining Parmesan cheese and garnish with the basil before serving.