Marry Me Chicken Pasta! Arguably one of the best pasta dishes ever

Ingredients

• 5 pieces Chicken Thighs (boneless, skinless, trimmed and cubed)
• 2 tablespoons Olive Oil (for coating chicken)
• 1 teaspoon Salt (for seasoning chicken and sauce)
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Garlic Powder (adds aromatic depth)
• 1 teaspoon Paprika (sweet paprika preferred)
• 1 teaspoon Italian Seasoning (blend of dried herbs)
• 1 piece Bell Pepper (red, diced)
• 1 piece Onion (yellow, diced)
• 2 tablespoons Tomato Paste (regular tomato paste)
• 1 cup Half‑and‑Half (for a creamy sauce)
• 0.25 cup Parmesan Cheese (freshly grated)
• 2 cups Fresh Spinach (packed, washed)
• 12 ounces Penne Pasta (dry, any shape you prefer)

Instructions

1. Prepare Chicken

   Wash and dry the chicken thighs, then cut them into bite‑size cubes.

   Time: PT5M

2. Season Chicken

   Toss the chicken cubes with olive oil, salt, black pepper, garlic powder, paprika, and Italian seasoning until evenly coated.

   Time: PT3M

3. Cook Chicken

   Heat a large skillet over medium‑high heat, add the seasoned chicken and cook, stirring occasionally, for about 15 minutes or until the internal temperature reaches 165°F (74°C).

   Time: PT15M

   Temperature: medium-high

4. Set Chicken Aside

   Transfer the cooked chicken to a plate and set aside while you build the sauce.

   Time: PT2M

5. Sauté Vegetables

   In the same skillet, add the diced bell pepper and onion. Sauté for about 5 minutes until softened.

   Time: PT5M

   Temperature: medium

6. Add Tomato Paste

   Stir in the tomato paste and cook for 2 minutes, allowing it to darken slightly and blend with the vegetables.

   Time: PT2M

   Temperature: medium

7. Create Creamy Sauce

   Pour in the half‑and‑half, return a pinch of salt, pepper, garlic powder, and Italian seasoning. Bring to a gentle simmer and let it thicken for about 5 minutes.

   Time: PT5M

   Temperature: medium

8. Add Parmesan

   Stir in the grated Parmesan cheese until melted and the sauce becomes glossy.

   Time: PT1M

   Temperature: medium

9. Re‑introduce Chicken

   Return the cooked chicken to the skillet and heat through for 2 minutes, allowing the flavors to meld.

   Time: PT2M

   Temperature: medium

10. Add Spinach

    Add the fresh spinach and cook, stirring, until wilted, about 2 minutes.

    Time: PT2M

    Temperature: medium

11. Cook Pasta

    While the sauce is finishing, bring a large pot of salted water to a boil. Add the penne and cook according to package directions (about 10 minutes) until al dente.

    Time: PT10M

    Temperature: high

12. Combine Pasta and Sauce

    Drain the pasta, return it to the pot or add directly to the skillet, toss to coat evenly with the sauce for 1 minute.

    Time: PT1M

13. Serve

    Plate the creamy chicken pasta, garnish with extra Parmesan if desired, and enjoy hot.

    Time: PT0M

Nutrition Facts

Calories

560

Protein

35g

Carbohydrates

55g

Fat

20g

Fiber

4g

Ingredient Substitutions

• Instead of Chicken Thighs: Turkey thigh pieces, Chicken breast
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Salt: sea salt, kosher salt
• Instead of Black Pepper: white pepper
• Instead of Garlic Powder: fresh minced garlic (1 clove)
• Instead of Paprika: smoked paprika, cayenne pepper (use less)
• Instead of Italian Seasoning: dried oregano and basil mix
• Instead of Bell Pepper: yellow bell pepper, poblano pepper
• Instead of Onion: white onion, shallot
• Instead of Tomato Paste: crushed tomatoes (use 1/4 cup)
• Instead of Half‑and‑Half: heavy cream diluted 1:1 with milk, whole milk
• Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
• Instead of Fresh Spinach: baby kale, Swiss chard
• Instead of Penne Pasta: fusilli, rigatoni

Equipment Needed

• Cutting Board
• Chef's Knife
• Large Skillet
• Wooden Spoon or Spatula
• Large Pot
• Colander
• Measuring Spoons
• Grater (optional)

Critical Steps — Do Not Skip

• Cooking chicken to an internal temperature of 165°F (74°C) ensures safety
• Allowing the half‑and‑half sauce to simmer gently prevents curdling

Chef Tips from the Video

• Use freshly grated Parmesan for a smoother sauce.
• Deglaze the pan with a splash of white wine after sautéing the vegetables for extra depth.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe container for up to 2 months; reheat gently and add a splash of milk if needed.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The sauce can be prepared up to 2 days ahead and refrigerated; reheat gently before adding chicken and spinach.
• Cook pasta al dente, toss with a little oil, and store separately to prevent sticking.

Frequently Asked Questions