Search by recipe name, ingredient, category or feature.
Marry Me’ Chicken Pasta
If love had a flavour, it might just be a bowl of pasta. Inspired by Tuscan chicken, this creamy dish blends sun-dried tomatoes, lemon, and Parmesan into something indulgent, comforting, and quietly impressive — perfect for weekends or date night alike.
Sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Toss the chicken in the flour on all sides.
Heat a large frying pan over a medium heat and add ½ tablespoon of olive oil, followed by the butter. Once foaming, add the chicken breasts and cook for 4–5 minutes on each side until golden-brown.
Turn down the heat to low, cover with a lid and cook for another 10 minutes. Turn the chicken halfway through and make sure it is cooked through. Remove the chicken from the pan and slice into 3cm/1¼in strips.
Meanwhile, heat a dash of oil in a frying pan and fry the garlic for 1–2 minutes over a medium heat in another large frying pan. Once fragrant, add the sun-dried tomatoes, thyme, oregano, paprika, chilli flakes (if using), lemon zest and juice. Season with salt and freshly ground black pepper to taste.
Cook for 1 minute further before adding the spinach and wilting it down, stirring often to prevent anything sticking to the pan.
Add the chicken to the sauce and keep warm.
Meanwhile, cook the pasta according to packet instructions in a large pan of boiling salted water. Drain once you reach the ‘al dente’ stage, reserving a mug full of the pasta water.
Add the mascarpone to the sauce and allow it to melt. Tip the pasta into the sauce with some of the pasta water to loosen things up. Stir together adding little splashes of pasta water until a velvety sauce is formed. Add half of the Parmesan and stir again until melted.
Share among two bowls and serve with the rest of the Parmesan and a few torn basil leaves.
A few details make all the difference
01
Lightly Flour the Chicken for a Golden Crust
Coating the chicken in seasoned flour helps create a beautifully golden exterior while also thickening the sauce slightly later on. Shake off any excess flour before cooking to prevent the coating from becoming heavy or clumpy.
02
Build the Sauce Base Slowly
Allow the garlic, sun-dried tomatoes and herbs to cook together briefly before adding the spinach. This releases their oils and aromas, creating a richer, more deeply flavoured sauce that coats the pasta beautifully.
03
Use Pasta Water for a Silky Finish
The reserved pasta water is the secret to achieving a restaurant-quality sauce. The starch in the water helps the mascarpone, Parmesan and sauce come together into a glossy coating that clings perfectly to every piece of pasta.
Why this recipe works
This Marry Me Chicken Pasta is successful because it balances richness, acidity, savoury flavour and texture in every bite. Lightly floured chicken develops a golden crust when pan-fried, creating extra flavour while helping to keep the meat juicy and tender. Sun-dried tomatoes bring concentrated sweetness and tang that cut through the richness of the creamy sauce, while garlic, herbs and lemon add freshness and aroma.
The mascarpone melts into a luxuriously smooth sauce, and the reserved pasta water helps emulsify everything into a silky coating that clings to every strand of pasta. Spinach adds colour and freshness, while Parmesan contributes a nutty umami depth that ties the dish together. The result is a restaurant-quality pasta that feels indulgent yet balanced, with creamy, tangy, savoury and herbaceous flavours working perfectly in harmony.
Cook’s notes
Spinach tips
If using frozen spinach, defrost it first and squeeze out any excess water before adding to the sauce.
Recipe by Flora Ashbury · Published 6 February 2026
Prep—Cook—Total—Serves4Energy kcal
Method
Sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Toss the chicken in the flour on all sides.
Heat a large frying pan over a medium heat and add ½ tablespoon of olive oil, followed by the butter. Once foaming, add the chicken breasts and cook for 4–5 minutes on each side until golden-brown.
Turn down the heat to low, cover with a lid and cook for another 10 minutes. Turn the chicken halfway through and make sure it is cooked through. Remove the chicken from the pan and slice into 3cm/1¼in strips.
Meanwhile, heat a dash of oil in a frying pan and fry the garlic for 1–2 minutes over a medium heat in another large frying pan. Once fragrant, add the sun-dried tomatoes, thyme, oregano, paprika, chilli flakes (if using), lemon zest and juice. Season with salt and freshly ground black pepper to taste.
Cook for 1 minute further before adding the spinach and wilting it down, stirring often to prevent anything sticking to the pan.
Add the chicken to the sauce and keep warm.
Meanwhile, cook the pasta according to packet instructions in a large pan of boiling salted water. Drain once you reach the ‘al dente’ stage, reserving a mug full of the pasta water.
Add the mascarpone to the sauce and allow it to melt. Tip the pasta into the sauce with some of the pasta water to loosen things up. Stir together adding little splashes of pasta water until a velvety sauce is formed. Add half of the Parmesan and stir again until melted.
Share among two bowls and serve with the rest of the Parmesan and a few torn basil leaves.
Cook’s notes
Spinach tips: If using frozen spinach, defrost it first and squeeze out any excess water before adding to the sauce.
Cooking mode
Marry Me’ Chicken Pasta
Sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Toss the chicken in the flour on all sides.
Heat a large frying pan over a medium heat and add ½ tablespoon of olive oil, followed by the butter. Once foaming, add the chicken breasts and cook for 4–5 minutes on each side until golden-brown.
Turn down the heat to low, cover with a lid and cook for another 10 minutes. Turn the chicken halfway through and make sure it is cooked through. Remove the chicken from the pan and slice into 3cm/1¼in strips.
Meanwhile, heat a dash of oil in a frying pan and fry the garlic for 1–2 minutes over a medium heat in another large frying pan. Once fragrant, add the sun-dried tomatoes, thyme, oregano, paprika, chilli flakes (if using), lemon zest and juice. Season with salt and freshly ground black pepper to taste.
Cook for 1 minute further before adding the spinach and wilting it down, stirring often to prevent anything sticking to the pan.
Add the chicken to the sauce and keep warm.
Meanwhile, cook the pasta according to packet instructions in a large pan of boiling salted water. Drain once you reach the ‘al dente’ stage, reserving a mug full of the pasta water.
Add the mascarpone to the sauce and allow it to melt. Tip the pasta into the sauce with some of the pasta water to loosen things up. Stir together adding little splashes of pasta water until a velvety sauce is formed. Add half of the Parmesan and stir again until melted.
Share among two bowls and serve with the rest of the Parmesan and a few torn basil leaves.
A letter from table number seven
Something delicious for the weekend.
Seasonal recipes and stories, delivered occasionally.
error: Content is protected !!
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.
