Home > Just for you > Marry Me Chicken Pasta > Page 2

Marry Me Chicken Pasta



  • 1 ½ cups half and halfor heavy cream
  • 1 ¼ cup chicken broth
  • ½ chicken bouillon cube
  • 2 teaspoons honey
  • 1 teaspoon hot sauceI use Frank’s
  • 1 teaspoon Dijon mustard
  • ¾ teaspoons EACH: onion powder, parsley, dried oregano, basil


  • 1 pound boneless skinless chicken breast
  • Salt and pepperto taste
  • ½ cup dry white winesee notes
  • 3 tablespoons butter
  • 3 cloves garlicminced
  • 2 tablespoons tomato paste
  • 2 tablespoons flour
  • 1/3 cup sundried tomatoesoil reserved
  • ¾ cup parmesan cheesefreshly grated
  • 4 tablespoons cream cheesesoftened
  • 2 cups packed spinach
  • ¾ pound zitisee notes
Prevent your screen from going dark


  • 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!