Pin it I discovered this dish on a Tuesday night when my credit card was maxed out and my fridge looked disappointingly bare. A friend mentioned she'd made something called Marry Me Chicken, and I thought, "There's no way I'm buying fancy ingredients for that." So I raided my pantry—found a can of tomatoes, some cream hiding in the back, a lonely chicken breast—and decided to hack it. Twenty-five minutes later, I was twirling pasta onto a fork, genuinely shocked at how restaurant-quality it tasted without spending a fortune.
I made this for my roommate on a Friday when she was stressed about a work presentation, and watching her face light up at the first bite was priceless. She asked for the recipe immediately, which meant I'd somehow tricked a skeptical eater into loving something with canned tomatoes. That's when I knew this wasn't just budget cooking—it was the kind of meal that makes people feel cared for.
Ingredients
- Chicken breasts: Cut into bite-sized pieces so they cook quickly and get coated in sauce instead of sitting plain on top.
- Penne or rigatoni: The ridges and tubes catch the cream sauce beautifully; smooth pasta slides right off.
- Olive oil: Use enough to get the chicken golden—this is where the flavor foundation starts.
- Garlic: Three cloves minced fine so they disappear into the sauce and build a savory backbone.
- Dried Italian herbs: This blend does the heavy lifting so you don't need a dozen jars of single spices.
- Red pepper flakes: Optional but worth it; they add a whisper of heat that makes the creaminess feel less one-note.
- Canned diced tomatoes: The drained ones prevent the sauce from becoming watery, which is the secret to making budget ingredients taste refined.
- Chicken broth: This keeps the sauce savory and prevents it from being all cream and dairy.
- Heavy cream: The magic ingredient that turns a tomato sauce into something that feels like celebration.
- Parmesan cheese: Grated fresh tastes so much better than pre-shredded; it melts silkily instead of staying grainy.
- Spinach: Optional but highly recommended; it wilts into nothing and adds a quiet nutrition boost without announcing itself.
- Fresh basil: Save this for the garnish—it's your final chance to add brightness and aroma.
Instructions
- Get your pasta going:
- Bring a big pot of salted water to a rolling boil and cook your pasta to al dente—that slight firmness that resists your teeth. Don't skip reserving the pasta water; it's liquid gold for loosening the sauce later.
- Sear the chicken:
- Heat olive oil in a large skillet over medium-high heat until it shimmers, then add chicken pieces seasoned generously with salt and pepper. Let them sit undisturbed for a few minutes so they develop a golden crust, then stir and finish cooking through.
- Build the flavor base:
- Lower the heat to medium, add minced garlic and herbs, and let them sizzle for just a minute—you want fragrant, not burnt. This moment transforms the pan into something that smells like a real kitchen.
- Create the sauce:
- Stir in your drained tomatoes and chicken broth, then let everything simmer for a few minutes so the flavors start getting to know each other. You'll notice the tomatoes breaking down slightly and the broth picking up color.
- Make it creamy:
- Pour in the heavy cream and stir in the Parmesan cheese, watching it melt into the sauce and create a silky, luxurious texture. Keep the heat gentle so nothing breaks or separates.
- Bring it all together:
- Return the cooked chicken to the skillet along with any juices that escaped, add wilting spinach if you're using it, then toss in your drained pasta. Toss everything gently until each strand gets coated in that creamy sauce.
- Adjust and serve:
- Taste the whole thing and add pasta water a splash at a time until the sauce coats the pasta like it's supposed to, not clinging so thickly it looks gluey. Finish with fresh basil and serve while it's hot enough to steam.
Pin it There's something quietly powerful about putting a homemade pasta dinner on the table that tastes like you spent hours worrying over it when really you just spent forty minutes doing something simple well. It's the kind of meal that transforms an ordinary evening into something worth remembering.
Why This Beats Takeout
Every time I make this instead of ordering out, I save enough money for the next meal and the one after that. The chicken stays tender, the sauce tastes like someone actually cared, and somehow it feels fresher than food that sat in a delivery box. Most importantly, there's something about eating something you cooked yourself—even quickly—that just tastes better.
How to Make It Your Own
This recipe is generous enough to handle your improvisation. Chicken thighs are juicier and more forgiving than breasts, rotisserie chicken lets you skip cooking entirely, and sun-dried tomatoes add an intensity that surprised me the first time I tried it. You can swap spinach for arugula if that's what's in your crisper drawer, or use half-and-half if cream feels too rich for your mood that night.
What to Serve Alongside
I usually eat this straight from the bowl because the sauce is too good not to slurp, but a simple green salad with lemon vinaigrette cuts through the richness if you want something fresh. A crisp white wine like Pinot Grigio feels fancy without being pretentious, and crusty bread is always welcome for soaking up any sauce that dares remain.
- Toss the pasta just before serving so it doesn't clump up from the residual heat.
- Keep that pasta water nearby throughout the cooking process—you never know when you'll need a splash.
- Make this when you want to feel proud of dinner but don't have time for anything complicated.
Pin it This is the recipe I make when I want to prove to myself that good food doesn't require a trust fund or hours in the kitchen. It's the meal that reminds me why I cook at all.
Recipe Questions & Answers
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be substituted for a juicier, more flavorful protein. Adjust cooking time to ensure they are cooked through.
- → What type of pasta works best for this dish?
Penne or rigatoni are ideal as they hold the creamy sauce well, but other short pasta shapes can also be used.
- → Is it possible to add vegetables to this dish?
Fresh spinach is a great addition to wilt into the sauce, and sun-dried tomatoes or arugula can add extra depth and flavor.
- → How can I adjust the sauce consistency?
Reserved pasta water can be added a little at a time to thin the sauce to your desired consistency while keeping the flavors balanced.
- → What can be used as a garnish?
Chopped fresh basil adds a bright, aromatic garnish that complements the creamy tomato sauce perfectly.