Pin I discovered this dish on a random Tuesday when my grocery budget had hit rock bottom, but I was craving something that felt like a celebration. Scrolling through my phone at the checkout line, I spotted the viral Marry Me Chicken—all creamy tomato luxury—and thought, why not make my own version with what I could actually afford? That night, I threw together canned tomatoes and cream with chicken I'd cut myself, and something magical happened. My partner took one bite and said the words I wasn't expecting to hear at a weeknight dinner. Now I make it whenever I want that special-occasion feeling without the special-occasion price tag.
I remember serving this to my sister when she showed up unannounced on a Thursday evening, tired from work and skeptical about my cooking skills. She sat at my kitchen counter, watched me sear the chicken and watched the sauce come together, and by the time I twirled that first forkful of pasta into the creamy goodness, she was already asking for the recipe. That's when I knew this wasn't just budget-friendly—it was actually delicious enough to share without any apologies.
Ingredients
- Chicken breasts: Two large ones, cut into bite-sized pieces so they cook quickly and stay tender—don't skip cutting them small or you'll be waiting longer than you want.
- Penne or rigatoni pasta: 350 grams of whatever shape catches your eye; the tubes hold that gorgeous sauce like little pockets of comfort.
- Olive oil: 2 tablespoons for searing, nothing fancy needed here.
- Garlic: 3 cloves minced fresh, because this is where the flavor actually lives.
- Dried Italian herbs: 1 teaspoon to build that savory foundation without fussing with fresh herbs.
- Red pepper flakes: Optional half teaspoon, but add it if you want a whisper of heat that makes people ask what that amazing flavor is.
- Canned diced tomatoes: 400 grams drained well, which is the budget secret that tastes just as good as fresh when you treat it right.
- Chicken broth: 120 milliliters to keep everything saucy and prevent the pasta from drying out.
- Heavy cream: 120 milliliters of pure richness that transforms this from good to unforgettable.
- Parmesan cheese: 40 grams grated, and yes, real Parmesan makes a noticeable difference in the final taste.
- Salt and black pepper: To taste, because seasoning is where your palate gets the final say.
- Fresh spinach: 50 grams roughly chopped and totally optional, but it adds nutrition and color without changing the flavor profile.
- Fresh basil: A handful chopped for garnish, which looks beautiful and tastes like you actually tried.
Instructions
- Get the pasta water ready:
- Bring a large pot of salted water to a rolling boil and cook your pasta according to the package directions until it's al dente—tender but with just a bit of bite. Reserve half a cup of that starchy pasta water before draining; it's liquid gold for adjusting your sauce later.
- Sear the chicken golden:
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat until it shimmers. Season your chicken pieces with salt and pepper, then add them to the pan and let them sit undisturbed for a couple of minutes so they get golden and caramelized on the outside—this is where all the flavor magic begins. Cook for 5 to 6 minutes total until they're cooked through, then transfer to a plate.
- Build the aromatic base:
- Reduce the heat to medium and add your minced garlic, Italian herbs, and red pepper flakes to the same skillet. Stir constantly for about a minute until the kitchen smells absolutely incredible and the garlic just starts to turn golden at the edges.
- Simmer the tomato foundation:
- Pour in your drained canned tomatoes and chicken broth, scraping up any browned bits stuck to the bottom of the pan. Let this bubble gently for 3 to 4 minutes so the flavors start talking to each other.
- Cream and cheese moment:
- Stir in the heavy cream and grated Parmesan cheese, then keep the heat gentle and let it simmer for 2 to 3 minutes until the sauce thickens just slightly and looks absolutely silky.
- Bring it all back together:
- Return the chicken and any juices to the skillet, stir in the spinach if you're using it, and cook for about a minute until the leaves wilt into submission. Add your cooked pasta to the pan, tossing everything together so every strand gets coated in that creamy sauce.
- Adjust and serve:
- If the sauce seems too thick, add reserved pasta water a splash at a time until it looks like the consistency you want. Taste and adjust the seasoning with more salt and pepper, then serve immediately while everything is hot, topped with fresh chopped basil.
Pin There's something almost romantic about how canned tomatoes, cream, and affordable chicken transform into a dish that tastes like you've been cooking all day. It's the kind of meal that makes you feel proud of yourself for being clever and resourceful in the kitchen.
Swaps That Actually Work
Chicken thighs will give you a juicier, more forgiving result if you're worried about dryness—they're harder to overcook and cost almost the same. Rotisserie chicken is the ultimate cheat if you're running on empty; just shred it and add it in the last minute so it heats through without drying out. For vegetables, try sun-dried tomatoes for earthiness, arugula instead of spinach for a peppery bite, or even mushrooms sautéed with the garlic for umami depth.
Lighter and Richer Versions
If your body is calling for something less heavy, swap the heavy cream for half-and-half and you'll still get that silky sauce without quite as much richness—the Parmesan still carries all the flavor. On the flip side, if you're feeling indulgent, add a splash more cream or a knob of butter at the end, and maybe double the Parmesan because more is more when life feels like it deserves it.
Making It Memorable
Serve this alongside garlic bread or a simple green salad to round out the meal and feel like you've put together an actual dinner. A crisp white wine like Pinot Grigio cuts through the richness beautifully and makes the whole experience feel a little more special than a regular weeknight.
- Fresh basil is your finishing touch—don't skip it because it adds brightness and visual appeal that makes people pause before eating.
- Cook the pasta a minute or two under al dente if you're mixing it into the sauce because it'll continue softening as everything melds together.
- Leftovers reheat gently on the stovetop with a splash of broth or cream; the microwave can turn the pasta a little tough and gummy.
Pin This is the kind of recipe that proves you don't need an expensive ingredient list to create something that tastes like love on a plate. Make it whenever you need a little magic on an ordinary night.
Recipe Q&A
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used for a juicier and more flavorful result. Adjust cooking time slightly until fully cooked.
- → What pasta types work best with this dish?
Penne or rigatoni are ideal as their shape holds the creamy sauce well, but any short pasta can work.
- → Is it necessary to drain the canned tomatoes?
Draining the tomatoes helps prevent the sauce from becoming too watery and maintains a rich consistency.
- → Can I add vegetables to this dish?
Yes, fresh spinach is recommended for added color and nutrition. Substitute arugula for a peppery twist if desired.
- → How can I lighten the creamy sauce?
Use half-and-half instead of heavy cream to reduce richness while still maintaining a smooth texture.