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Each ingredient in this Marry Me Chicken Pasta plays its part in creating the most delicious flavour bomb. Loaded with tender chicken, sun-dried tomatoes, mushrooms, spinach and tossed in a simple garlic cream sauce. Whether you are looking to win someone’s heart or looking for an easy weeknight dinner, this recipe will deliver!
Looking for more pasta recipes?
I got you! Check out all of my Pasta Recipes right here on my blog! A few personal favs are:
- Mushroom & Boursin Pasta
- Creamy Lemon & Spinach Tortellini
- French Onion Pasta
- Homemade Sunday Tomato Sauce
Ingredients
Here is a quick overview of the ingredients you’ll need to make my Marry Me Chicken Pasta. For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.
- olive oil
- chicken thighs
- short pasta of choice
- butter
- garlic cloves
- shallot
- white mushrooms
- sun-dried tomatoes
- spinach
- chicken stock
- heavy cream
- parmesan cheese
- salt
- pepper
- onion powder
- dried oregano
- dried basil
Substitutions & FAQ’s
What type of pasta can I use in this recipe?
Any short pasta will work well: rigatoni, penne, calamarata (which is what I used).
Can I use chicken breasts instead of chicken thighs?
Absolutely, use what you have on hand!
How do I know if my chicken is cooked?
Once your chicken reaches an internal temperate of 165 degrees F, and the juices run clear, it’s safe to eat.
Storing & reheating
Have leftovers? Lucky you. Store them in the refrigerator in an airtight container for up to 4 days. To reheat, simply microwave for 34-50 seconds or add to a shallow pan and let simmer on your stove for 2-3 minutes. To thin the sauce, add a few tablespoons of chicken stock or water.
Can I freeze this recipe? I don’t recommend freezing this recipe as the cream doesn’t freeze great.
Watch the recipe video
Watch the recipe video on Instagram
Marry Me Chicken Pasta
Ingredients
Chicken:
- 1½ tbsp olive oil, 1 tbsp for frying the chicken, 1/2 tbsp to add to the chicken thighs
- 6 chicken thighs, boneless, skinless or thinly sliced chicken breasts
- salt
- pepper
- onion powder
- dried basil
- dried oregano
Pasta:
- 450 grams short pasta of choice, rigatoni, penne, calamarata
- 1 tbsp butter
- 3 garlic cloves, minced
- 1 shallot, chopped fine
- 2 cups white mushrooms, roughly chopped
- 1/3 cup sun-dried tomatoes, in the oil, roughly chopped
- 2 cups spinach, roughly chopped
- 3 cups chicken stock, salted
- 1 cup heavy cream
- 1/2 cup parmesan cheese, grated
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp paprika
- 1/4 tsp pepper
Instructions
- Begin by preparing your chicken thighs.Add 1/2 tbsp of olive oil to the chicken thighs and coat evenly on both sides.Generously season both sides of the chicken thighs with salt, pepper, onion powder, dried basil and dried oregano.
- To a large frying pan, add the remaining 1 tbsp of olive oil and set to medium/high heat.
- Add your chicken thighs and sear on each side for 2-3 minutes, or until fully cooked.Remove the chicken from the pan, cover with foil to keep warm, and set aside.
- To the same pan, set to medium heat, add the butter, garlic, shallot, mushrooms, all pasta seasionings, and sauté for 2-3 minutes, just until the shallot becomes fragrant and the mushrooms begin to brown.
- Add the pasta, chicken stock and heavy cream. Mix to combine, ensuring that the pasta is as covered by the broth as it can be. Cover and let simmer until the pasta is fully cooked.Sammy's tip: give the pasta a mix every few minutes to ensure it doesn't stick to the bottom of the pan.
- Once the pasta is cooked, add the spinach, sun-dried tomatoes, and parmesan cheese. Mix to combine.Taste to see if the pasta needs any additional seasionings.Sammy's tip: if the pasta seems like it has too much liquid, add a little more parmesan cheese. If the pasta seems too dry, add a splash of cream and chicken stock and let it simmer for a few more minutes.
- Top with the sliced chicken thighs and serve right away!
Nutrition information is automatically calculated, so should only be used as an approximation.
Let me tell you this is the THIRD receipe of yours and you never disappoint.keepem coming doll you are the MASTER THANK YOU
HIII! Awe – well aren’t you the sweetest ever! Thank you for making my recipes!
This was absolutely fabulous! My very picky teenager even said it was amazing! I made it last night and they want me to make it again tonight!
This was my first sammymontgoms recipe attempt and it will definitely not be my last. As the mom of two teenage boys, I love how real and relatable you are. This was so delicious and easy to make!
Amazing! Easy to follow recipe. No crazy ingredients that you have to shop for first. Made it for my husband and I. We had leftovers which I took for lunch the next day. Easy to reheat in the microwave. Delicious!!
My first Sammy Montgoms recipe and my fav chicken pasta recipe! I love everything about it… easy, delicious, flavourful and a hit with the hubby and two toddlers! The first time I made this, my husband said “whoooaaa this tastes like something from a restaurant!” I eat gluten free and the Catelli gluten free penne noodles hold up well and taste good leftover!!
Hi Lanie! Thanks for this review. So happy the entire fam enjoyed this!
Love this recipe and so does our family!
This was delish! So easy to make as well. I used chicken breast and didn’t have heavy cream so I used half and half. This is the first recipe I have made from Sammy…on to the next!
Hi Leona, so happy you enjoyed this one! Can’t wait for you to try others!-Sammy