Marry Me Chicken Pasta (One Pan)
Creamy one-pan marry me chicken pasta with sun-dried tomatoes, spinach, and Parmesan in a Greek yogurt sauce, ready in 30 minutes.
Ingredients
For the chicken
- 1 lb chicken breast cut into bite-sized pieces
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp garlic powder
- 2 tbsp olive oil extra virgin
For the pasta and sauce
- 1 tbsp butter
- 3 cloves garlic minced
- ½ cup sun-dried tomatoes oil-packed preferred, chopped
- 2 cups chicken broth reduced sodium
- 8 oz chickpea pasta
- ⅓ cup Greek yogurt plain, full-fat preferred
- ⅓ cup milk whole milk preferred
- ¾ cup Parmesan cheese grated
- 2 tbsp basil roughly chopped
- 1 tsp Italian seasoning
- ½ tsp crushed red pepper flakes
- 2 handfuls baby spinach
Instructions
For the chicken
Season Chicken Pieces:
Coat the chicken pieces with salt, pepper, paprika, and garlic powder.Sear Chicken Until Golden:
In a large skillet over medium-high heat, warm the olive oil. Sear the chicken for 3-4 minutes per side until golden and fully cooked. Transfer the chicken to a bowl and reserve.
For the pasta and sauce
Sauté Garlic and Tomatoes:
Lower the heat to medium-low and add butter to the same skillet. Sauté garlic and sun-dried tomatoes for 1 minute.Deglaze with Broth:
Pour in the chicken broth, deglazing the pan by scraping up browned bits. Let it simmer for about 2 minutes.Cook Chickpea Pasta:
Add the chickpea pasta, arranging it so most pieces are submerged in the liquid (add up to ½ cup more broth or water if needed). Cover and cook for 7-9 minutes until al dente.Stir in Dairy and Spinach:
Remove from heat. Mix in Greek yogurt, milk, Parmesan, basil, Italian seasoning, and red pepper flakes. Add spinach and stir until the cheese melts and spinach wilts, about 2-3 minutes.Combine and Serve:
Adjust seasoning with salt and pepper if desired. Return the chicken to the pan and toss everything together. Serve immediately.