chickenpastatomato
Marry Me Chicken Pasta
Tender chicken thighs and pasta in a creamy garlic-Parmesan sauce with sun-dried tomatoes, spinach, lemon and basil.
From YouTube · Sep 11, 2025
Tender chicken thighs and pasta in a creamy garlic-Parmesan sauce with sun-dried tomatoes, spinach, lemon and basil.
10 min
Prep time
20 min
Cook time
30 min
Total time
4 servings
Yield
Ingredients
21 ingredients- 340 g fettuccine or penne
- Salt, for the pasta water
- 4 boneless skinless chicken thighs, approximately 600 g total
- 2 tablespoons plain flour, approximately 16 g
- 1/2 teaspoon fine salt, for the chicken
- 1/2 teaspoon cracked black pepper, divided
- 1 tablespoon unsalted butter, approximately 14 g
- 1 tablespoon olive oil, for searing the chicken, 15 ml
- 2 tablespoons olive oil, for the sauce, 30 ml
- 3 garlic cloves, minced or thinly sliced
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried Italian seasoning
- 1 tablespoon tomato paste, approximately 16 g
- 1 teaspoon Dijon mustard
- 240 ml chicken stock
- 240 ml double or heavy cream
- 80 g sun-dried tomatoes, drained if packed in oil and sliced into strips
- 50 g Parmesan cheese, finely grated
- 60 g baby spinach, roughly chopped
- Finely grated zest of 1 lemon
- 1/2 cup fresh basil leaves, approximately 20 g, chopped
Method
19 steps- Bring a large saucepan of well-salted water to a boil.
- Cook the pasta until approximately 1 minute short of al dente. Reserve at least 250 ml pasta water, then drain.
- Pat the chicken thighs dry and season them with 1/2 teaspoon salt and approximately half of the black pepper.
- Dust the chicken lightly and evenly with the flour, shaking off any excess.
- Heat the butter and 1 tablespoon olive oil in a large frying or sauté pan over medium heat.
- Add the chicken and cook for approximately 6 to 7 minutes per side, until golden and the centre reaches at least 74°C.
- Transfer the chicken to a clean plate and allow it to rest.
- Add the remaining 2 tablespoons olive oil to the same pan if needed.
- Add the garlic, red pepper flakes and Italian seasoning. Cook for approximately 30 seconds without browning the garlic.
- Stir in the tomato paste and Dijon mustard and cook for another 30 seconds.
- Pour in the chicken stock and scrape any browned residue from the bottom of the pan.
- Add the cream and sun-dried tomatoes. Simmer for 3 to 4 minutes, until the sauce begins to thicken.
- Reduce the heat and stir in the Parmesan until the sauce is smooth.
- Add the spinach and cook briefly until wilted.
- Slice the rested chicken into strips and return it and any resting juices to the pan.
- Add the drained pasta and toss until thoroughly coated.
- Add reserved pasta water a little at a time until the sauce has a smooth consistency that clings to the pasta.
- Stir in the lemon zest and fresh basil.
- Taste and adjust the salt, black pepper and chilli before serving immediately.
Recipe notes
Helpful tips
- Reserve pasta water before draining because its starch helps the sauce cling.
- Do not overcook the pasta before adding it to the sauce.
- Reduce the heat before adding Parmesan to prevent the sauce becoming grainy.
- Drain oil-packed sun-dried tomatoes before weighing them.
- Allow the chicken to rest briefly before slicing.
Equipment
- Large saucepan
- Colander
- Large frying or sauté pan
- Food thermometer
- Fine grater
Storage
Cool promptly and refrigerate for up to 3 days. Reheat gently until the chicken and pasta are steaming throughout, adding a splash of water or stock to loosen the sauce.
Additional tips
- Contains wheat, milk and mustard. Chicken must reach at least 74°C internally. Keep utensils and plates that touched raw chicken separate from the cooked food.
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