Budget-Friendly Marry Me Chicken (Print Version)

Creamy, comforting chicken with pasta and tomatoes, ideal for easy, flavorful weeknight dinners.

# What You Need:

→ Poultry & Protein

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

→ Pasta

02 - 12 oz 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 oz) 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

# How To Make:

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

# Expert Advice:

01 -
  • It tastes like a restaurant splurge but costs what you probably already have in your kitchen.
  • The sauce is creamy and rich without requiring a dozen ingredients or a complicated technique.
  • From stovetop to table in under 45 minutes, which means weeknight dinner without the stress.
02 -
  • Drain those canned tomatoes well or your beautiful creamy sauce turns into tomato soup, which is fine but not what you're going for here.
  • Don't let the cream boil hard or it can split—a gentle simmer is all it needs to thicken and incorporate into the sauce.
  • Taste before you serve and adjust salt and pepper like your life depends on it; the difference between good and great is usually just that one step people skip.
03 -
  • Reserve your pasta water before draining—that starch is the secret to a silky sauce that clings to every strand instead of sliding off.
  • Don't rush the garlic and herbs step; one minute of gentle sautéing develops their flavor in a way that raw garlic stirred into a hot sauce never does.
Go Back