Chicken Pasta in Tomato Cream

This Marry Me Chicken Pasta combines tender chicken with pasta coated in a rich tomato cream sauce bursting with sundried tomatoes, spinach, garlic, and just the right touch of seasoning. It’s a dish designed to impress with its balance of flavors and comforting texture, perfect for a cozy dinner with family or friends.

Ingredients

• Half and half or heavy cream: creates a luscious base for the tomato cream sauce, choose fresh and full fat for best texture.
• Chicken broth and chicken bouillon cube: add savory depth, using low sodium broth helps control salt balance.
• Honey: balances acidity and rounds out flavors naturally, look for raw or mild floral honey.
• Hot sauce: provides subtle warmth without overpowering, Frank’s is a reliable choice.
• Dijon mustard: adds a gentle tang and complexity to the sauce, pick a smooth variety.
• Onion powder, parsley, dried oregano, and basil: classic Italian seasonings for aroma and flavor harmony, use fresh dried herbs where possible.
• Boneless skinless chicken breast: tender protein, select firm and pale pink breasts free of blemishes.
• Dry white wine: Sauvignon Blanc, Pinot Grigio, or Chardonnay work best, opt for a wine you enjoy drinking.
• Butter and garlic: butter lends richness and garlic imparts a fragrant punch, fresh garlic is always key.
• Tomato paste: concentrated tomato flavor, tubes are handy for precise measuring.
• Flour: thickens the sauce for that perfect creamy consistency.
• Sundried tomatoes: intense sweetness and depth, drain and reserve the flavorful oil from the jar.
• Parmesan cheese: fresh grated Parmesan melts beautifully, avoid pre-shredded for better texture and taste.
• Cream cheese: adds smoothness and tang, soften before use for easy incorporation.
• Spinach: fresh spinach for color, nutrients, and freshness, packed tightly for more greens.
• Ziti pasta: holds sauce well with its hollow shape, other medium pasta shapes can be substituted.

Step-by-Step Instructions

Sauté the Aromatics and Prepare Sauce Ingredients:

Combine half and half, chicken broth, chicken bouillon cube, honey, hot sauce, Dijon mustard, onion powder, parsley, oregano, and basil in a large measuring cup with a spout. Set aside. Pat dry the sundried tomatoes and roughly chop them. Measure out all remaining ingredients to streamline the cooking process.

Tenderize and Season the Chicken:

Slice chicken breasts lengthwise to create two to three thin pieces. Place between sheets of plastic wrap and gently pound with a meat mallet until evenly thin. Pat dry to remove moisture and cut into bite-sized chunks. Season generously with salt and pepper.

Cook the Chicken:

Heat one to two tablespoons of reserved sundried tomato oil in a large skillet over medium-high heat. Add chicken pieces in a single layer without crowding. Sauté for five to seven minutes until each side is golden brown and cooked through. Remove chicken from the skillet and set aside, keeping all the flavorful juices on the plate.

Deglaze and Build the Base:

Lower heat to medium. Pour dry white wine into the skillet and use a silicone spatula to scrape up browned bits from the bottom and sides. Allow the wine to simmer and reduce by half, about three to four minutes, intensifying the flavor base.

Add Butter, Garlic, Tomato Paste, and Flour:

Stir in butter and minced garlic, cooking for one minute until fragrant. Add tomato paste and flour and stir continuously for two minutes to cook out raw flour taste, creating a roux that will thicken the sauce.

Incorporate the Sauce and Sundried Tomatoes:

Slowly add the sauce mixture in small splashes while constantly stirring to avoid lumps. Stir in chopped sundried tomatoes. Bring to a gentle boil, then lower to simmer.

Melt Cream Cheese and Simmer:

Add softened cream cheese and stir carefully until fully melted and incorporated. Keep sauce simmering partially covered while cooking the pasta.

Cook Pasta Al Dente:

Bring a large pot of water to a boil, adding salt (I use half a tablespoon of Kosher salt) for seasoning. Cook ziti or pasta of choice according to package instructions until al dente. Drain well.

Finish the Sauce:

Gradually sprinkle freshly grated Parmesan into the sauce, stirring constantly for creamy incorporation. Add fresh spinach and stir to wilt it gently, heating for about one minute.

Combine Chicken and Pasta:

Return chicken along with the accumulated juices from the plate to the skillet. Add drained pasta gradually until your preferred pasta-to-sauce ratio is reached. The sauce will thicken further as it stands.

Serve immediately and enjoy!:

Serve immediately and enjoy!

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Storage Tips

Store leftovers in an airtight container and refrigerate for up to three days. You can freeze this dish for up to three months without losing texture or flavor. Reheat gently on the stove or microwave with a splash of water or broth to loosen the sauce.

Ingredient Substitutions

• If you don’t have white wine on hand, chicken broth can be used instead with a splash of lemon juice for acidity.
• Cream cheese can be swapped with mascarpone or Greek yogurt for a lighter option, but be sure to add it off heat to prevent curdling.
• Any medium pasta shape works well to hold the sauce, including penne, rigatoni, or farfalle.
• Sundried tomatoes in oil are best but if unavailable, rehydrated dry sundried tomatoes or canned diced tomatoes can be used with added olive oil.

Serving Suggestions

• Serve this dish with a fresh green salad tossed in lemon vinaigrette for a bright contrast.
• Crusty garlic bread or a warm baguette can help mop up every bit of the luscious sauce.
• A glass of the same white wine used in cooking pairs beautifully and complements the dish’s flavors.

Recipe FAQs

→ What cut of chicken works best for this dish?

Boneless, skinless chicken breasts are ideal as they cook quickly and tenderize well when pounded thin.

→ Can different pasta types be used?

Yes, penne, rigatoni, cavatappi, or medium shells work wonderfully, absorbing the creamy sauce nicely.

→ How does white wine impact the flavor?

White wine adds a subtle acidity that brightens the sauce and balances the richness of cream and cheese.

→ Is there a way to speed up softening cream cheese?

Softening cream cheese in short microwave intervals helps achieve a creamy texture quickly without melting.

→ What substitutes work if sundried tomatoes aren’t available?

Regular diced tomatoes or olives can be used, though sundried tomatoes offer a unique concentrated sweetness and tang.

→ How do I prevent the sauce from becoming too thick?

Adding sauce gradually to pasta allows control over consistency, and stirring frequently prevents excessive thickening.