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Ultra close-up macro texture of creamy marry me chicken pasta with golden chicken cutlet, rigatoni, sun-dried tomatoes, and parmesan

One-Pot Creamy Garlic Marry Me Chicken Pasta

The viral sensation made even easier in a single skillet! Golden pan-seared chicken cutlets, al dente rigatoni pasta, sweet sun-dried tomatoes, and fresh baby spinach simmered together in an ultra-luxurious garlic parmesan herb cream sauce in just 20 minutes.
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Prep Time 8 minutes
Cook Time 15 minutes
Total Time 23 minutes
Servings: 4 plates
Course: Dinner, Main Course, Pasta
Cuisine: Comfort Food, Italian-American
Calories: 520
Ingredients Method Nutrition

Ingredients
  

Seared Chicken Cutlets
  • 1.25 lbs boneless skinless chicken breasts sliced horizontally into thin cutlets
  • 1 teaspoon Italian seasoning dried oregano, basil, thyme
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika for rich golden color
  • ¾ teaspoon fine sea salt divided
  • ½ teaspoon cracked black pepper divided
  • 2 tablespoon olive oil or reserved oil from sun-dried tomato jar
One-Pot Pasta & Cream Sauce
  • 8 oz rigatoni or penne pasta uncooked dry pasta
  • ½ cup sun-dried tomatoes in oil drained and sliced into thin strips
  • 4 cloves garlic finely minced
  • ¼ teaspoon red pepper flakes for gentle warmth
  • 2 ½ cups low-sodium chicken broth rich chicken bone broth
  • 1 cup heavy cream
  • ½ cup parmesan cheese freshly grated aged Parmigiano-Reggiano
  • 2 cups fresh baby spinach loosely packed
  • 2 tablespoon fresh basil chiffonade for garnish

Method
 

Season & Sear the Chicken
  1. Pat chicken cutlets dry with paper towels. Season both sides evenly with Italian seasoning, garlic powder, paprika, ½ teaspoon salt, and ¼ teaspoon black pepper.
  2. Heat 2 tablespoons olive oil in a large deep skillet over medium-high heat. Add chicken cutlets and sear for 3 to 4 minutes per side until deeply golden and cooked through (165°F / 74°C). Transfer to a plate, cover loosely with foil, and let rest.
Aromatics & Simmer One-Pot Pasta
  1. In the same skillet over medium heat, add minced garlic, sliced sun-dried tomatoes, and red pepper flakes. Sauté for 60 seconds in the chicken drippings until fragrant.
  2. Pour in the chicken broth and heavy cream, scraping up the browned bits (fond) from the bottom of the skillet. Stir in the dry rigatoni pasta, ensuring noodles are submerged.
  3. Bring liquid to a gentle boil, then cover with a tight-fitting lid. Reduce heat to medium-low and simmer for 10 to 12 minutes, stirring every 3 minutes, until pasta is al dente and sauce has thickened into a glossy coating.
Finish, Assemble & Serve
  1. Remove the lid and turn heat to low. Stir in the fresh baby spinach and grated parmesan cheese. Gently fold for 1 to 2 minutes until spinach is brightly wilted and the cheese melts seamlessly into the velvety sauce.
  2. Slice the rested golden chicken cutlets. Arrange over the warm pasta, garnish with freshly cracked black pepper, extra shaved parmesan, and torn fresh basil. Serve immediately with warm crusty garlic bread.

Nutrition

Calories: 520kcalCarbohydrates: 42gProtein: 41gFat: 22gSaturated Fat: 10gCholesterol: 110mgSodium: 620mgPotassium: 690mgFiber: 4gSugar: 4gVitamin A: 820IUVitamin C: 12mgCalcium: 190mgIron: 2.8mg

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