Easy Marry Me Chicken Pasta (Gluten Free)

Marry me chicken pasta in a skillet with a wooden spoon

Easy Marry Me Chicken Pasta (Gluten Free)

A simple, creamy pasta dish made with tender chicken breast pieces, spinach, and penne pasta simmered in a sun-dried tomato sauce. This Marry Me Chicken Pasta is a one-pot, 30-minute meal that the whole family will devour. Perfect for busy weeknights or a date night!

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 541kcal

Author Mary Smith

Equipment

large skillet

Ingredients

1.5 lbs boneless skinless chicken breasts cut into 1-2 inch pieces
1 tsp salt divided
½ tsp pepper
1 tbsp butter or ghee
1 tbsp olive oil
3 cloves minced garlic
4.5 cups chicken broth
12 oz gluten free penne pasta I like Jovial Foods brand
1 tsp oregano
1 tsp thyme
½ tsp red pepper flakes
7 oz sun-dried tomatoes drained and roughly chopped
3 cups raw spinach
¾ cup Original Nutpods or Half & Half
½ cup grated parmesan cheese
Fresh basil leaves chopped, for garnish

Instructions

Sprinkle the cubed chicken generously with 1/2 tsp salt and 1/2 tsp pepper.
Heat the butter and olive oil in a skillet over medium high heat. Add the chicken and cook for 4-6 minutes until browned and cooked through. Remove from the pan and set aside.
Add in the minced garlic and stir for 30 seconds until fragrant.
Pour in the chicken broth and stir to deglaze the bottom of the pan, scraping up any browned bits.
Add in the uncooked penne pasta, red pepper flakes, oregano, thyme, and remaining 1/2 tsp salt. Stir, then bring to a boil. Cook for 11-12 minutes, stirring occasionally, or until the pasta is cooked (I like it al dente) and a lot of the broth has been absorbed.
Add the chicken back into the pan along with the sun-dried tomatoes and spinach. Stir over medium heat for a minute until the spinach welts.
Remove from heat and stir in the half & half (or Nutpods) and parmesan until you have a creamy sauce. Serve topped with fresh basil and more fresh grated parmesan. Enjoy!

Notes

Expert Tips

Keep in mind that you do not need to cook the pasta ahead of time. You’ll add the uncooked pasta in step 5, making this recipe an easy, one-pan dish.
If you’re dairy-free, substitute your favorite non-dairy alternatives for the butter and cream. Garnish with vegan parmesan cheese or omit.

Storage Tips

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat over the stovetop with a little butter or a splash of water/chicken stock to break up the pasta and sauce. Serve warm with fresh basil and red pepper flakes.

Nutrition