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An enameled cast iron skillet filled with a pasta dish made with chicken, penne, sun-dried tomatoes, spinach, red onion and a rich creamy sauce

Marry Me Chicken Pasta (Tuscan Chicken Pasta)

  • Author: Kyndra Holley
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


This delicious Marry Me Pasta with Chicken (also know as Creamy Tuscan Chicken Pasta) is a quick and easy pasta recipe made with perfectly seasoned pan-seared chicken breasts, simmered in a velvety sauce made with sun-dried tomatoes, spinach, garlic, red onions, heavy cream and parmesan cheese and tossed with penne pasta. It can be made in just 30 minutes and it sure to be a family favorite.


  • 1 pound boneless, skinless chicken breasts or thighs, cubed (I get my organic, pasture-raised chicken here)
  • 14 ounces penne pasta (I get my fresh pasta here) Code PEACE for $10 off your first order
  • 1 teaspoon sea salt
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil (I use this brand) Code kyndraholley for $5 off
  • 2 tablespoons salted butter
  • 6 cloves garlic, minced
  • 1 small red onion, thinly sliced (I get all of my produce here) Code Kyndra15 for 15% off
  • 1/4 cup dry white white 
  • 1/4 cup chicken stock
  • 2/3 cup sun-dried tomatoes
  • 1 1/2 cups heavy cream
  • 1/2 cup finely grated parmesan cheese
  • 3 cups baby spinach leaves
  • Chopped fresh parsley, for garnish
  • Crushed red pepper flakes, for garnish


  1. Cook the pasta as per the directions on the package. While the pasta is cooking, season the chicken breasts on both sides with salt, paprika, onion powder and black pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Sear the on both sides until golden brown, about 8 minutes. Remove the chicken from pan and set aside.
  3. To the same pan, add the butter. Once the butter is melted, add the onions and sauté until tender. Add the garlic, and sauté until fragrant.
  4. Deglaze the pan with the white wine and chicken stock and use a rubber spatula to scrape up and mix in any bits that are stuck to the bottom of the pan.
  5. Add the sun-dried tomatoes to the pan and cook for 2 to 3 minutes
  6. Add the heavy cream to the pan, bring to a slow boil, and then reduce the heat to low and simmer. Stir in the grated parmesan cheese until it is melted into the sauce. Taste, and add more salt and pepper, if desired.
  7. Add the spinach to the sauce and let cook until it is wilted down and tender.
  8. Add the chicken and drained, cooked pasta back to the pan and toss to combine.
  9. Garnish with fresh parsley, parmesan and red pepper flakes.


  • Storage: Store leftovers in the refrigerator in an air-tight container for up to 4 days.
  • Reheating: I recommend reheating this in a pan on the stovetop. Adding a little extra cream and chicken stock will help bring the sauce back to life. 
  • Sauce: If the sauce is too thick, you can add a little extra chicken stock to thin it out. If the sauce is too thin, you can add a little extra heavy cream and parmesan cheese to thicken it.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Pasta Recipes
  • Method: Saute
  • Cuisine: Italian


  • Calories: 724

Keywords: marry me chicken pasta, marry me pasta with chicken, creamy tuscan chicken pasta, tuscan chicken recipes, marry me chicken recipes, one pot pasta recipes, easy chicken recipes