Marry Me Chicken Pasta (Edit recipe)

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A protein-packed weeknight dinner that only dirties one pan, there’s a reason the original version of this recipe was a social media sensation. In our take, we use our tender Gluten Free Penne and add the perfect ratio of cheese, fresh greens, and herbs for a quick meal the whole family will love.

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PREP TIME

15 minutes to 20 minutes

COOK TIME

20 minutes to 30 minutes

INGREDIENTS

16

Serves: 3-4

Ingredients

1.5 lb Chicken Breast, boneless-skinless, cut into 1-2 inch pieces
1 tsp Kosher Salt, divided
.5 tsp Black Pepper, divided
1 Tbsp Organic Extra Virgin Olive Oil - Bionaturae
2 Tbsp Butter, Unsalted
3 cloves Garlic, minced
4 cups Chicken Broth, low sodium
12 oz Gluten-Free Penne Rigate - Jovial Foods
1 tsp Oregano, Dried
1 tsp Basil, Dried
.5 tsp Thyme, Dried
7 oz Sun-Dried Tomatoes
5 oz Baby Spinach, about 4 cups
.75 cup Half and Half
.75 cup Parmigiano Reggiano, plus more for serving
Basil, Fresh, for serving

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place cubed chicken in a medium bowl and sprinkle generously with ½ teaspoon salt and ¼ teaspoon black pepper.
In a large skillet over medium-high heat, warm the olive oil until shimmering, and add the chicken pieces, cooking for 4-6 minutes or until cooked through. Remove chicken from the pan and set aside.
Using the same pan you just cooked the chicken in, add the butter and allow it to melt. Add the minced garlic and allow it to cook for 30 seconds. Then pour in the broth and stir to deglaze the bottom of the pan, loosening up any browned bits.
Add the uncooked pasta, dried spices and remaining ½ teaspoon salt and ¼ teaspoon black pepper to the pan. Stir and increase the heat to high, bringing the mixture to a boil. Decrease the heat to medium-low and cook for 11-12 minutes, or until the pasta is cooked through. Don’t worry if the pasta is still a bit saucy: the broth will continue to absorb as it sits.
Add the chicken back into the pan along with the sun-dried tomatoes and spinach. Stir until the spinach wilts, 30 seconds to 1 minute.
Remove from heat and stir in the Half-and-half and parmesan. Serve topped with fresh basil and more fresh grated Parmigiano, if desired.

Notes

Because everything does cook in one pan (even the pasta!), use your largest skillet.
If you’re using dry sun-dried tomatoes, not packed in olive oil, use 3 oz. instead of 7oz.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1718
Fat:	49 g
Carbohydrates:	101 g
Protein:	83 g
Cholesterol:	196 g
Sodium:	1256 mg
Fiber:	6 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated for total recipe.