Marry Me Chicken Pasta
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
6 people
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Calories
575 kcal
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Course
Main Course
Marry Me Chicken Pasta
Description
The recipe begins by preparing a sauce using half-and-half, chicken broth, chicken bouillon, honey, hot sauce, Dijon mustard, and dried herbs such as parsley, oregano, and basil. Chicken breast is sliced thinly, tenderized, seasoned, and sautéed in reserved oil from sundried tomatoes, which adds flavor. After cooking the chicken, dry white wine is added to deglaze the pan and reduce the liquid for concentrated flavor.
The sauce thickens with butter, tomato paste, and flour added to the pan, then incorporates cream cheese and Parmesan to create a creamy, flavorful base. Sundried tomatoes and fresh spinach are added to finish the sauce, which is combined with cooked ziti pasta. The pasta cooks in salted water, with options for pasta shapes that hold sauce well. The dish results in a creamy, herb-spiced pasta with tender chicken and a slight tang from the tomatoes and wine.
This recipe serves six and allows for ingredient variations including different pasta types and wines. The use of fresh grated cheese enhances creaminess. Storage notes suggest freshness timelines for cheese and freezing instructions. The balance of sweet, savory, and mild heat from hot sauce creates a nuanced flavor, while the spinach adds color and nutrition.
Ingredients
Sauce
- 1 ½ cups half and half or heavy cream
- 1 ¼ cup chicken broth
- ½ chicken bouillon cube
- 2 teaspoons honey
- 1 teaspoon hot sauce I use Frank’s
- 1 teaspoon Dijon mustard
- ¾ teaspoons onion powder
- ¾ teaspoons parsley
- ¾ teaspoons dried oregano
- ¾ teaspoons basil
Chicken/Pasta
- 1 pound chicken breast boneless, skinless
- salt to taste
- black pepper to taste
- ½ cup white wine see notes, dry
- 3 tablespoons butter
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 1/3 cup sundried tomatoes oil reserved
- ¾ cup Parmesan Cheese freshly grated
- 4 tablespoons cream cheese softened
- 2 cups spinach packed
- ¾ pound ziti pasta see notes
Instructions
- Combine the sauce ingredients in a large measuring cup with a spout and set aside. Pat the sundried tomatoes dry and roughly chop them. Measure out remaining ingredients before beginning.
- Slice the chicken in half lengthwise to create 2 to 3 thinner slices. Cover with saran wrap and use a meat mallet to tenderize each side. Pat it dry. Cut into bite-size pieces and season with salt and pepper.
- Heat 1 to 2 tablespoons of reserved oil from sundried tomatoes in a large skillet over medium-high heat. Add the chicken and sauté until golden on all sides, 5 to 7 minutes. Remove and set aside.
- As you continue with the following steps, bring a large pot of water to a boil. Once a boil is reached, stir in some salt. (I use ½ tablespoon Kosher salt.)
- Meanwhile, add the wine to the same skillet used to cook the chicken and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet. Simmer until reduced by half, 3 to 4 minutes.
- Add the butter and the garlic and cook for 1 minute. Add the tomato paste and the flour and stir continuously for 2 minutes.
- Add the sauce mixture (from step 1), in small splashes, stirring continuously.
- Add the sundried tomatoes. Bring to a boil, then reduce heat to low. Add the cream cheese and let it heat through and melt.
- Simmer, partially covered, while you cook the pasta to al dente according to package instructions. Drain once cooked.
- Gradually sprinkle the Parmesan cheese into the sauce. Add the spinach and allow it to heat through for 1 minute.
- Add the chicken along with any juices from the plate.
- Add the drained pasta gradually, until your desired pasta-to-sauce ratio is obtained. (I prefer slightly less than ¾ lb.) The sauce will continue to thicken upon standing. Serve!
Notes
- This recipe yields 6 servings and nutritional info is per serving.
- Soften cream cheese by microwaving in 10-second intervals at low power without melting.
- Various pasta shapes like penne, cavatappi, shells, or rigatoni are suitable alternatives to ziti.
- Preferred dry white wines include Sauvignon Blanc, Pinot Grigio, or Chardonnay; non-alcoholic options and chicken broth can be used instead.
- Use plain sundried tomatoes without herbs to avoid excess seasoning; regular diced or Rotel tomatoes can substitute for a different twist.
- Freshly shred Parmesan from a block for improved flavor and melting quality.
- Store shredded cheeses in airtight containers refrigerated up to 3 days or freeze for 3 months; the dish freezes and reheats well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 575 kcal
% Daily Value*
| Calories | 575kcal | 29% |
| Carbohydrates | 57g | 19% |
| Protein | 32g | 64% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 106mg | 35% |
| Sodium | 768mg | 32% |
| Potassium | 882mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 1725IU | 35% |
| Vitamin C | 9mg | 10% |
| Calcium | 230mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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