Creamy Marry Me Chicken Pasta

Tender paprika-seasoned chicken over fettuccine in a creamy garlic-Parmesan sauce with sun-dried tomatoes and optional spinach. Finished with parsley and extra Parmesan.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the pasta: Boil fettuccine in salted water according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

Step 2

Prepare the chicken: Pat chicken breasts dry and season both sides with paprika, garlic powder, onion powder, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat, then sear chicken for 5–6 minutes per side until golden brown and cooked through (internal temp 74°C / 165°F). Remove from pan and set aside to rest.

Step 3

Make the sauce: In the same skillet, melt butter and sauté minced garlic for 30 seconds until fragrant. Stir in chicken broth, scraping up any brown bits. Add heavy cream, Parmesan cheese, sun-dried tomatoes, Italian seasoning, and red pepper flakes. Simmer on medium heat for 3–4 minutes until thick and creamy.

Step 4

Combine: Slice the cooked chicken into strips. Add drained pasta and spinach (if using) to the sauce, tossing to coat. If needed, add reserved pasta water a little at a time until desired creaminess is reached.

Step 5

Assemble: Place pasta in serving bowls and top with sliced chicken. Spoon extra sauce over the top, then garnish with parsley and Parmesan.

Step 6

Serve: Enjoy warm.