Marry Me Creamy Chicken Pasta

My Marry Me Chicken Pasta is literally marriage material! It is made with a rich, creamy, flavor-packed sauce, tender pieces of perfectly seasoned chicken, al dente pasta, sun-dried tomatoes and fresh baby spinach. It is love at first bite and so easy to make right in the Instant Pot (or stove top!) Get ready to win the heart of anyone you make this for!

Course Main Course

Cuisine American

Keyword instantpot, pressurecooker

Prep Time 10

Cook Time 20

Total Time 25

Servings servings

Calories 480kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

2 boneless, skinless chicken breasts or chicken thighs (~ 1 ½ lb.), cut into small bite-size cubes
2 tsp. Italian seasoning
2 tsp. kosher salt
1/4 tsp. paprika
pinch of chili flakes and freshly ground black pepper
2 Tbsp. unsalted butter
1 shallot, finely minced
4 cloves garlic, minced or pressed with a garlic press
4 cups chicken broth + 1 cup water
7-8 oz. jar sun dried tomatoes, julienned (reserve 2-3 Tbsp. oil from the jar and discard the rest of the oil or use for another time.)
1 lb. (16 oz.) mezzi rigatoni
1 heaping cup parmesan cheese, finely shredded
5 oz. fresh baby spinach, roughly chopped
8 oz. full-fat cream cheese, softened to room temperature
2 Tbsp. lemon juice, freshly squeezed
fresh basil, chili flakes and parmesan for serving (optional)

Instructions

*Note: one pot stovetop directions are in the recipe notes below.
Toss the chicken cubes with the seasonings in a mixing bowl and set aside.
2 boneless, skinless chicken breasts or chicken thighs (~ 1 ½ lb.), cut into small bite-size cubes, 2 tsp. Italian seasoning, 2 tsp. kosher salt, 1/4 tsp. paprika, pinch of chili flakes and freshly ground black pepper
Turn the Instant Pot to saute function (on high) and add the butter. Once melted, add the shallots and saute for ~2 minutes, stirring occasionally. Add the garlic and stir until fragrant, 30 seconds-1 minute.
2 Tbsp. unsalted butter, 1 shallot, finely minced, 4 cloves garlic, minced or pressed with a garlic press
Add the reserved oil from the sun dried tomatoes and then add in the seasoned chicken pieces.
Cook chicken for ~5 minutes, stirring occasionally. Chicken won’t cook fully, just so each side browns a bit. Cancel the saute function.
Pour in the broth and water and stir, scraping up anything that may have stuck to the bottom of the instant pot.
4 cups chicken broth + 1 cup water
Add the sun dried tomatoes and gently stir.
7-8 oz. jar sun dried tomatoes, julienned (reserve 2-3 Tbsp. oil from the jar and discard the rest of the oil or use for another time.)
Add the pasta on top, but do not stir. Press down the pasta so it’s mostly covered by the broth and water.
1 lb. (16 oz.) mezzi rigatoni
Place the lid on, making sure the valve is set to sealing, and cook on high pressure for 5 minutes. Once the Instant Pot beeps, perform the quick release function and allow all steam to release, when the pin drops, carefully remove the lid.
Add the Parmesan cheese, cream cheese, spinach and lemon juice, stir until everything is fully combined.
1 heaping cup parmesan cheese, finely shredded, 5 oz. fresh baby spinach, roughly chopped, 8 oz. full-fat cream cheese, softened to room temperature, 2 Tbsp. lemon juice, freshly squeezed
Replace the lid for a few minutes so everything can thicken. It will look a little watery/soupy at first but once it sits for a bit, it will absorb and thicken.
Taste and adjust seasonings as desired. Garnish with fresh basil, chili flakes and more cheese. Store in the refrigerator for 3 to 4 days in an airtight container.
fresh basil, chili flakes and parmesan for serving (optional)

Video

Notes

*One Pot Stovetop Directions:

Toss the diced chicken pieces with the Italian seasoning, kosher salt, paprika, chili flakes and black pepper. Set aside.
In a large pot over medium high heat, melt the butter. Add the shallots and saute for ~2 minutes. Add the garlic and stir for ~30 seconds more, until fragrant.
Add the reserved sun dried tomato oil and chicken pieces and cook for ~5 minutes, stirring occasionally, until chicken is mostly cooked. It's OK if not cooked completely yet.
Pour in the chicken broth & water and bring to a boil.
Add the pasta and cook for ~15 minutes or until pasta is al dente. It's OK if pasta isn't completely submerged in the liquid, it will absorb and pasta will cook perfectly after ~15 minutes or so.
Once pasta is cooked, stir in the sun dried tomatoes, parmesan cheese, spinach, cream cheese and lemon juice. Stir until cheese is incorporated and everything is creamy.
Taste and adjust any seasonings. Garnish and serve.

Nutrition