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A close-up of a white skillet filled with creamy Tuscan Chicken Pasta, featuring seared chicken, sun-dried tomatoes, and spinach.

Creamy Tuscan Marry Me Chicken Pasta

This irresistible pasta dish features perfectly seared chicken breast coated in a rich, sun-dried tomato, spinach, and Parmesan cream sauce, tossed with your favorite pasta for a meal that's truly swoon-worthy and perfect for special occasions.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Italian
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs chicken breasts boneless, skinless, sliced horizontally into 1/2-inch cutlets
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp red pepper flakes optional
  • to taste Salt and freshly ground black pepper
  • 2 tbsp olive oil
For the Pasta
  • 12 oz pasta e.g., penne, fettuccine, linguine, uncooked
  • Salt for pasta water
For the Creamy Tuscan Sauce
  • 2 tbsp olive oil or oil from sun-dried tomatoes
  • 1 shallot finely minced
  • 3 cloves garlic minced
  • 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
  • 1 cup chicken broth low sodium
  • 1.5 cups heavy cream
  • 1/2 cup grated Parmesan cheese plus more for serving
  • 2 cups fresh spinach packed
  • to taste Salt and freshly ground black pepper
  • Fresh basil or parsley chopped, for garnish (optional)

Equipment

  • Large Skillet or Dutch Oven
  • Large Pot
  • Tongs
  • Whisk
  • Cutting board
  • Sharp knife

Method
 

Prepare the Chicken
  1. Pat chicken cutlets dry with paper towels. Season both sides with garlic powder, onion powder, oregano, basil, red pepper flakes (if using), salt, and pepper.
  2. Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken cutlets and sear for 3-4 minutes per side, until golden brown and cooked through (internal temperature 165°F/74°C). Remove chicken from the skillet and set aside on a plate. Tent with foil to keep warm.
Cook the Pasta
  1. While the chicken cooks, bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
Prepare the Creamy Tuscan Sauce
  1. In the same skillet (do not clean), add 2 tbsp olive oil (or oil from sun-dried tomatoes) over medium heat. Add minced shallot and cook for 2-3 minutes until softened. Add minced garlic and chopped sun-dried tomatoes, and cook for another 1-2 minutes until fragrant.
  2. Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes, reducing slightly.
  3. Stir in heavy cream and bring the sauce to a gentle simmer. Reduce heat to low, then gradually whisk in Parmesan cheese until fully melted and the sauce is smooth and creamy.
  4. Add fresh spinach to the sauce, stirring until it wilts, about 1-2 minutes. Season the sauce with salt and pepper to taste.
Combine and Serve
  1. Add the cooked and drained pasta directly into the skillet with the sauce. Toss to coat evenly. If the sauce is too thick, add a splash of reserved pasta water until desired consistency is reached.
  2. Slice the seared chicken into strips or bite-sized pieces. Add the sliced chicken to the pasta and toss gently to combine.
  3. Serve immediately, garnished with extra grated Parmesan cheese and fresh basil or parsley, if desired.

Notes

For an extra kick, add a pinch more red pepper flakes to the sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce. You can use boneless, skinless chicken thighs instead of breasts for a juicier result.