Marry Me Chicken Pasta brings tender chicken and short pasta into the creamy sun-dried tomato sauce that made the dish so popular. Our Tuscan Black Garlic Parmesan coats the chicken before it browns, then seasons the sauce with Parmesan, mellow black garlic, tomatoes, and herbs. Fresh spinach folds into the sauce at the end, while basil and freshly grated Parmesan finish the pasta in familiar Marry Me style. 🖨️ Print Recipe Marry Me Chicken Pasta with Black Garlic Parmesan Prep time: 15 minutesCook time: 30 minutesServes: 6 Ingredients 12 ounces rigatoni, penne, or another short pasta 1½ pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces 2 tablespoons olive oil, divided ¾ cup Shawhan Farms Tuscan Black Garlic Parmesan Seasoning Topper, divided ½ cup oil-packed sun-dried tomatoes, drained and roughly chopped if whole 1 cup low-sodium chicken broth 1 cup heavy cream ¼ teaspoon crushed red pepper flakes, optional 2 cups baby spinach ½ cup reserved pasta water, as needed Fresh basil and freshly grated Parmesan, for serving Instructions Bring a large pot of salted water to a boil. Cook the pasta until it is about 1 minute shy of al dente. Reserve ½ cup of the pasta water, then drain. Place the chicken in a large bowl. Drizzle with 1 tablespoon of olive oil and toss to coat. Add ½ cup of our Tuscan Black Garlic Parmesan a bit at a time, tossing after each addition, until the chicken is evenly coated. Heat the remaining tablespoon of oil in a large skillet over medium heat. Working in batches, add the chicken in a single layer and cook for 6 to 8 minutes, turning occasionally, until browned and cooked through. Any extra parm bits can go into the skillet with the chicken. Adjust the heat as needed so the parm coating browns without burning. Transfer the chicken to a plate, leaving the browned bits in the skillet. Add the sun-dried tomatoes to the skillet and cook for about 1 minute. Pour in the chicken broth and scrape up the browned bits from the bottom of the pan. Lower the heat to medium-low. Stir in the cream, crushed red pepper flakes, and the remaining ¼ cup of our blend. Simmer gently for 2 to 3 minutes, stirring often. Add the drained pasta and cooked chicken to the skillet. Toss until everything is well coated, adding reserved pasta water a little at a time until the sauce is creamy and clings to the pasta. Fold in the spinach and cook just until wilted. Remove the skillet from the heat and finish with fresh basil and freshly grated Parmesan. What Makes This Pasta Special Cream, sun-dried tomatoes, and Parmesan are at the heart of Marry Me Chicken. Our Tuscan Black Garlic Parmesan builds on those flavors with mellow black garlic and savory herbs. Coating the chicken before it reaches the skillet gives every piece plenty of flavor and leaves browned Parmesan bits behind for the sauce. The remaining blend melts into the cream and broth, carrying the same flavor through the chicken and pasta. Kitchen Notes Give the chicken room. Cooking it in batches helps the coating brown instead of steam. Keep an eye on the heat. The parm coating can darken quickly. Medium heat gives the chicken time to cook through without scorching the outside. Simmer the sauce gently. High heat can cause the cream to separate or make the sauce grainy. Save the pasta water. Add it gradually until the sauce coats the pasta without becoming thin. Taste before adding salt. Our blend, the sun-dried tomatoes, and the freshly grated Parmesan all contribute salt to the dish. Easy Swaps Chicken thighs stay especially tender, while chicken breasts offer a leaner option. Cut either one into evenly sized pieces so they cook at the same rate. For mushrooms, cook them after the chicken and before adding the sun-dried tomatoes. To add peas, place them in the pasta water during the final 2 minutes of cooking. Small broccoli florets can go into the pasta water during the final 3 to 4 minutes. Drain either vegetable with the pasta. Kale can replace the spinach. Add it to the sauce a few minutes earlier so it has time to soften. For more heat, increase the crushed red pepper flakes or pass them at the table. Serving Ideas Serve the pasta with a green salad, roasted broccoli, asparagus, or green beans. Refrigerate leftovers for up to 3 days. Reheat gently with a splash of broth, milk, or water to loosen the sauce. For a lighter take on the same creamy sun-dried tomato flavors, try High-Protein Marry Me Chicken with Greek Yogurt. Browse more Shawhan Farms recipes. Shawhan Farms: Grounded in Quality
