Marry Me Chicken Penne Pasta

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Marry Me Chicken Penne Pasta made with the quintessential flavours of sun-dried tomatoes, cream, chicken stock and parmesan. The chicken cooks in the sauce while the pasta is tossed though at the end. Top with fresh parsley and parmesan.

A white oval dish filled with penne pasta in a creamy sauce, topped with grated cheese and chopped fresh herbs, on a wooden surface with a red napkin.

We simply had to get on the 'Marry Me' trend. And what better way to do that than with two of our most popular ingredients - chicken and pasta. If you're not quite sure what defines something as a 'marry me' meal, it's the combination of sun-dried tomatoes, chicken stock, cream and parmesan. This Marry Me Chicken Penne Pasta is a hearty and flavoursome meal the whole family can enjoy.

A woman in a floral dress holds a large oval platter of Marry Me Chicken Pasta topped with sauce, herbs, and grated cheese in a bright kitchen.

Ingredient notes:

Ingredients are arranged on a wooden surface, including chicken breast, pasta, spinach, onion, garlic, tomato paste, chicken stock, parmesan, parsley, and various seasonings.

Chicken: Either chicken breasts or thighs can be used in this recipe. Thighs are full of flavour, however breast is more affordable and leaner.
Sun-dried tomatoes: These are what gives the dish its classic Tuscan-style flavour. They are sweet and tangy and give the dish a great depth of flavour.
Parmesan cheese : Another authentic Tuscan ingredient, parmesan melts into the pasta sauce and gives the dish its signature nutty and umami flavour.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

In a large pot of boiling salted water, cook the penne pasta according to the packet instructions, until al dente. Drain and set aside. Meanwhile, heat the olive oil in a large frying pan over a medium heat. Add the diced onion and sauté for a few minutes until softened.

Diced raw chicken and chopped onions cooking in a frying pan.

Diced raw chicken, chopped onions, and seasoning cooking in a black skillet. Some steam is visible rising from the pan.

Add the chicken breast and cook until browned on all sides. Season with salt and pepper, then sprinkle over the smoked paprika and chilli flakes (if using). Stir to combine.

Chicken pieces, diced onions, sun-dried tomatoes, and tomato paste cooking in a black skillet.

Chunks of chicken simmer in a reddish-brown sauce with visible tomato and onion pieces in a black pan.

Add the crushed garlic, tomato paste and sun-dried tomatoes. Stir together and cook for a couple of minutes until fragrant. Pour in the chicken stock and stir, scraping the base of the pan to deglaze. Bring to a simmer, then add the cream and baby spinach leaves.

A pot of simmering stew with chunks of chicken, fresh spinach leaves, and tomato-based sauce.

A pot of orange-colored soup or stew with pieces of meat and green leafy vegetables simmering in broth.

Sprinkle in most of the grated parmesan, reserving some for the topping. Stir to combine and season to taste with salt and pepper.

A close-up of a creamy orange curry simmering in a pot, with visible pieces of spinach and other ingredients mixed in.

A skillet filled with penne pasta in a creamy orange sauce with visible spinach or herbs mixed in.

Add the cooked pasta to the sauce and stir well until the pasta is coated and the sauce thickens slightly.

An oval white dish filled with penne pasta in a red sauce, topped with shredded cheese and chopped herbs, on a wooden table with a red napkin.

Remove from the heat and serve topped with extra parmesan and chopped parsley.

A bowl of penne pasta with creamy sauce, grilled chicken pieces, sun-dried tomatoes, spinach, and parsley, garnished with grated cheese. A fork and red napkin are beside the bowl.

If you enjoy these flavours, you might also like our Tuscan Chicken recipe!

Recipe FAQs:

Can I use chicken thighs instead of breasts?

Yes you can! Thighs have a little more fat on them which produces a lot of delicious flavour. But for a leaner and more affordable cut, chicken breasts work well in this recipe.

What pasta work best?

Penne is a great choice. But feel free to substitute it for spirals, bowties or even macaroni if you prefer.

Can this recipe be made gluten free?

Yes, simply use your favourite gluten free pasta instead of regular pasta.

Storage:

Store any leftover Marry Me Chicken Penne Pasta in an airtight container in the fridge for up to three days. Reheat in the microwave or on the stovetop until piping hot. Add a splash of water or milk if you need to loosen it up a bit.

Top tips:

Feel free to use your favourite types of pasta from rigatoni to spirals or even bows.
Baby spinach can be replaced with kale or frozen spinach if preferred.

Related Recipes:

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Marry Me Chicken Penne Pasta

Yield: Seves 4

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Marry Me Chicken Penne Pasta made with the quintessential flavours of sundried tomatoes, cream, chicken stock and parmesan.

Ingredients

500g penne pasta
1 tsp olive oil
1 small onion, diced
500g chicken breast (or thighs), diced
1 tsp smoked paprika
½ tsp chilli flakes, optional
3 cloves garlic, crushed
3 Tbsp tomato paste
¼ cup sun-dried tomatoes, chopped
400 ml chicken stock
300 ml cream
60g baby spinach leaves
100g parmesan, finely grated
1 handful fresh parsley, finely chopped

Instructions

In a large pot of boiling salted water, cook the penne pasta according to the packet instructions, until al dente. Drain and set aside.
Meanwhile, heat the olive oil in a large frying pan over a medium heat. Add the diced onion and sauté for a few minutes until softened.
Add the chicken breast and cook until browned on all sides. Season with salt and pepper, then sprinkle over the smoked paprika and chilli flakes (if using). Stir to combine.
Add the crushed garlic, tomato paste and sun-dried tomatoes. Stir together and cook for a couple of minutes until fragrant.
Pour in the chicken stock and stir, scraping the base of the pan to deglaze. Bring to a simmer, then add the cream and baby spinach leaves.
Sprinkle in most of the grated parmesan, reserving some for the topping. Stir to combine and season to taste with salt and pepper.
Add the cooked pasta to the sauce and stir well until the pasta is coated and the sauce thickens slightly.
Remove from the heat and serve topped with extra parmesan and chopped parsley.

Notes

Baby spinach can be replaced with kale or frozen spinach if preferred.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 402Total Fat: 12gSaturated Fat: 5gUnsaturated Fat: 7gCholesterol: 92mgSodium: 435mgCarbohydrates: 34gFiber: 3gSugar: 3gProtein: 38g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya