Budget-Friendly Marry Me Chicken (Print)

Creamy chicken pasta with tomatoes and herbs for a comforting weeknight meal.

# What you'll need:

→ Poultry & Protein

01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces

→ Pasta

02 - 12 ounces penne or rigatoni pasta

→ Sauce & Dairy

03 - 2 tablespoons olive oil
04 - 3 cloves garlic, minced
05 - 1 teaspoon dried Italian herbs
06 - 1/2 teaspoon red pepper flakes (optional)
07 - 1 can (14 ounces) diced tomatoes, drained
08 - 1/2 cup chicken broth
09 - 1/2 cup heavy cream
10 - 1/2 cup grated Parmesan cheese
11 - Salt and black pepper, to taste

→ Vegetables & Garnish

12 - 2 cups fresh spinach, roughly chopped (optional)
13 - Fresh basil, chopped, for garnish

# Directions:

01 - Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Drain pasta, reserving 1/2 cup of pasta water.
02 - Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then cook until golden and cooked through, about 5 to 6 minutes. Remove chicken from skillet and set aside.
03 - Reduce heat to medium, add minced garlic, Italian herbs, and red pepper flakes to the skillet. Sauté for 1 minute until fragrant.
04 - Stir in drained diced tomatoes and chicken broth. Simmer for 3 to 4 minutes to blend flavors.
05 - Incorporate heavy cream and grated Parmesan cheese into the skillet. Simmer gently for 2 to 3 minutes until the sauce slightly thickens.
06 - Return the cooked chicken and any accumulated juices to the skillet. Stir in spinach if using, cooking until wilted, about 1 minute.
07 - Add the cooked pasta to the skillet and toss to coat thoroughly. If needed, add reserved pasta water gradually to achieve desired consistency.
08 - Adjust seasoning with salt and pepper as desired. Serve immediately, garnished with fresh chopped basil.

# Expert Advice:

01 -
  • A restaurant-worthy cream sauce that tastes expensive but relies on pantry staples you probably already have.
  • Ready in 40 minutes from start to finish—genuinely fast enough for a weeknight without feeling rushed.
  • Feeds four people generously, and the leftovers reheat beautifully if there are any.
02 -
  • Drain those canned tomatoes—water pooled in the can is your enemy and will dilute the whole sauce.
  • Don't skip searing the chicken; that golden crust is what keeps it from tasting like boiled poultry once it hits the creamy sauce.
  • Reserve pasta water before draining; that starchy water is magic for adjusting the sauce consistency and helping it cling to the noodles.
03 -
  • Toast your Parmesan in the warm pan for 10 seconds before adding cream; it melts more smoothly and tastes more integrated into the sauce.
  • If you have access to chicken thighs instead of breasts, use them—they're juicier, more forgiving, and actually cheaper per pound in most places.
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