Budget-Friendly Marry Me Chicken (Printable)

Creamy chicken pasta with tomatoes, spinach, and Parmesan—easy, affordable, and ready in 40 minutes.

# What You’ll Use:

→ Poultry & Protein

01 - 2 large boneless, skinless chicken breasts (approx. 1.1 lb), 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:

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

# Expert Advice:

01 -
  • It tastes decadent but costs less than takeout for four people.
  • From stovetop to table in 40 minutes, which means weeknight panic is officially over.
  • The cream and tomato combination creates this almost magical flavor that feels like a secret you've discovered.
  • You probably have most of it sitting in your kitchen right now.
02 -
  • Draining your canned tomatoes is non-negotiable unless you want a thin, watery sauce instead of the creamy dream you're after.
  • Don't let the cream boil hard or it can break and look curdled; a gentle simmer keeps everything velvety and beautiful.
  • That reserved pasta water is your safety net—starch helps the sauce cling to pasta instead of sliding off, so use it in small amounts to fine-tune consistency.
03 -
  • Brown your chicken in a hot skillet without moving it around too much—patience gives you golden edges that taste incredible.
  • Never skip draining those canned tomatoes; it's the single move that keeps your sauce creamy instead of thin.
  • Keep your heat gentle once cream enters the picture, because high heat is how sauces break and dreams get shattered.
Go Back