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Creamy Marry Me Chicken Pasta - The Ultimate Romantic Dinner Recipe

This Creamy Marry Me Chicken Pasta features tender chicken breast smothered in a rich, creamy sauce with sun-dried tomatoes and spinach, delivering restaurant-quality flavor in just 30 minutes. Perfect for date nights or when you want to impress someone special, it combines creaminess from heavy cream and Parmesan with savory garlic and herbs for a complete meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 lb chicken breast, cut into bite-sized pieces
  • 8 oz fettuccine or penne pasta
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup sun-dried tomatoes, chopped
  • 2 cups fresh spinach
  • 1 tsp Italian seasoning
  • 1/2 tsp paprika
  • Salt and black pepper to taste
  • Fresh basil for garnish

Method
 

Instructions
  1. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
  2. While pasta cooks, season chicken pieces with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden brown and cooked through, about 6-8 minutes. Remove chicken and set aside.
  3. In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Pour in chicken broth to deglaze the pan, scraping up any browned bits.
  4. Reduce heat to medium and add heavy cream, Italian seasoning, and sun-dried tomatoes. Simmer for 2-3 minutes until slightly thickened.
  5. Stir in Parmesan cheese until melted and smooth. Add spinach and cook until wilted, about 2 minutes.
  6. Return chicken to the skillet along with cooked pasta. Toss everything together, adding reserved pasta water as needed to reach desired sauce consistency.
  7. Garnish with fresh basil and additional Parmesan cheese. Serve immediately while hot.

Notes

Use high-quality Parmesan for better melting and flavor. Don't overcook the chicken - cook just until 165°F internal temperature. Reserve pasta water to create a silky, emulsified sauce that clings perfectly to the pasta.