The FAMOUS creamy and flavour-packed Marry Me Chicken Pasta recipe with risoni, spinach and sun dried tomatoes will be on the table in just 30 minutes!
This fuss-free one pot dinner is always popular with the whole family!
This delicious marry me pasta recipe is one of the easiest chicken dinner recipes to make and is on the table in just 30 minutes!
Tender chicken is cooked with risoni, chicken liquid stock, cream, parmesan and seasonings to create a delicious flavour-packed one-pot recipe that requires minimal prep!
Like my creamy Tuscan slow cooker chicken, chicken piccata meatballs, chicken and bacon pasta bake, and French onion chicken bake, this is comfort food at its very best!
Why You're Going To Love Marry Me Chicken Pasta
- Easy recipe - with just 5 minutes prep time, this no-fuss dinner is so easy to make!
- Family-friendly - loved by kids as well as adults, this chicken risoni recipe always has the whole family coming back for seconds!
- Packed with flavour - with salty sun-dried tomatoes, garlic, cream, Dijon mustard and parmesan cheese there is so much flavour in every mouthful - this is most definitely not a boring chicken dinner!
- Versatile - this dish looks impressive and perfect for entertaining, however it is also the easiest family dinner, suitable for any night of the week!
- Freezer-friendly - pop portions in the freezer for the easiest dinner on those extra busy nights!
What You Need
This marry me chicken risoni recipe uses basic ingredients that are easy to find in your local supermarket.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Olive oil - to fry the chicken in.
- Chicken breast - or use chicken thighs if you prefer.
- Garlic - either minced fresh garlic or store bought minced garlic.
- Sun-dried tomatoes - these slightly chewy, tangy tomatoes provide intense bursts of flavour. You can use sun-dried tomatoes or semi-dried tomatoes.
- Dried oregano - this aromatic herb provides a hint of peppery lemon flavour.
- Onion powder - gives a delicious flavour without the intensity of raw onion (and saves on chopping and cooking an onion too!)
- Paprika - use sweet paprika rather than smoked paprika.
- Risoni pasta - also known as orzo. This small rice-shaped pasta is perfect for one-pot meals as it cooks quickly and absorbs all the flavours of the sauce.
- Chicken stock liquid - or use powdered chicken stock mixed with water.
- Cream - use thickened cream, heavy cream or cooking cream.
- Dijon mustard - gives a deliciously subtle background to the sauce, and if you aren't a fan of mustard don't worry, it's a very mild flavour!
- Baby spinach - if you don't have baby spinach leaves you can substitute with regular spinach, roughly chopped.
- Parmesan cheese - use freshly grated parmesan for the best results as pre-grated parmesan is often coated in cellulose which can prevent it from melting in to the pasta.
- Butter - this is added at the end of cooking to give the pasta a rich flavour and delicious sheen, like risotto. I recommend using unsalted butter if possible.
- Salt and pepper - to season.
Equipment Required
All you need to make this marry me chicken pasta is one pan with a lid! That's it!!
Step By Step Instructions
This marry me chicken pasta recipe is the ultimate fuss-free midweek dinner! Taking just 5 minutes to prepare, it is also made in one pot, meaning there's hardly any washing up afterwards too!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 - Brown The Chicken
Heat the olive oil in a large frying pan. Cook the chicken pieces until lightly browned.
Step 2 - Add The Garlic, Sun-dried Tomatoes And Seasonings
Reduce the heat and add the garlic, sun-dried tomatoes, oregano, onion powder and paprika. Cook for a couple of minutes.
Step 3 - Add The Risoni And Chicken Stock
Add the risoni and the chicken stock liquid.
Step 4 - Cook
Cover with a lid and cook, stirring occasionally, until the risoni is almost cooked.
Step 5 - Stir Through The Cream, Mustard And Spinach
Stir through the cream, Dijon mustard and baby spinach leaves until the spinach leaves are just wilted.
Step 6 - Stir Through Grated Parmesan
Then add the grated parmesan cheese and butter. Season with salt and pepper.
Step 7 - Serve
Serve marry me chicken pasta straight away, with extra grated parmesan cheese sprinkled over the top.
Expert Tips
- Stir occasionally - to prevent the risoni from sticking to the bottom of the pan.
- The risoni can become overcooked quickly - therefore cook until almost ready, and then by the time you stir through the spinach and parmesan it will be cooked to perfection!
- Don't worry if the dish is looking runny - the risoni will continue to absorb the sauce as it sits.
- Storing - store any leftovers in an airtight container in the fridge and consume within 2 days.
FAQs
Absolutely! Freeze for up to 1 month, then reheat well before consuming.
Yes, browning the chicken not only adds to the flavour of the finished dish, but locks in the juices to ensure the chicken stays moist and tender.
Marry me chicken pasta is best served straight away, however you can make it and store in the fridge for up to 2 days. Reheat until the chicken is piping hot, adding a little extra liquid chicken stock if the sauce is too thick.
Risoni may look like large grains of rice but is actually a type of pasta. It’s also known as risi (Italian for rice) or pasta a riso and is sometimes referred to as orzo. Risoni is made from a mixture of durum flour, semolina and water, then kneaded into a dough before being rolled flat and shaped into a oval-shaped pasta with its distinctive pointed ends.
Risoni is great for substituting in rice and other pasta dishes, or using in hearty casseroles, soups and healthy salads.
Related Recipes
For more easy pasta recipes that kids LOVE, have a look at these other family favourites:
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Marry Me Chicken Pasta
Ingredients
- 1 tbs olive oil
- 500-600 g chicken breast diced into 3cm cubes
- 2 teaspoon minced garlic
- 175 g sundried-tomatoes chopped
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 2 teaspoon sweet paprika
- 250 g risoni pasta (orzo)
- 700 ml chicken stock liquid
- 200 ml cream thickened, heavy or cooking
- 1 teaspoon Dijon mustard
- 120 g baby spinach
- 50 g parmesan cheese freshly grated
- 1 tbs butter
- salt and pepper to season
Instructions
- Heat the olive oil in a large, deep frying pan over medium-high heat. Cook the chicken pieces for 5 minutes or until lightly browned.
- Reduce the heat to low and add the garlic, sun-dried tomatoes, oregano, onion powder and paprika. Cook for 2-3 minutes.
- Add the risoni and the chicken stock liquid and stir. Cover with a lid and cook, stirring occasionally, for 8-10 minutes (or until the risoni is almost cooked).
- Stir through the cream, Dijon mustard, baby spinach leaves, grated parmesan cheese and butter.Season with salt and pepper.
- Serve with extra grated parmesan cheese.
Notes
- Risoni pasta is also referred to as orzo.
- Stir occasionally - to prevent the risoni from sticking to the bottom of the pan.
- The risoni can become overcooked quickly - therefore cook until almost ready, and then by the time you stir through the spinach and parmesan it will be cooked to perfection!
- Don't worry if the dish is looking runny - the risoni will continue to absorb the sauce as it sits.
- Storing - store any leftovers in an airtight container in the fridge and consume within 2 days.
- Freezing - freeze for up to 1 month, then reheat well before consuming.
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