Budget-Friendly Marry Me Chicken

I discovered this dish by accident one weeknight when my grocery budget was stretched thin and I had a chicken breast, a can of tomatoes, and a vague memory of that viral Marry Me Chicken everyone was raving about. Rather than order takeout, I raided my pantry and realized I could create something just as comforting and creamy without the restaurant price tag. The first time I served it, my partner asked for seconds before I'd even finished plating, and I knew I'd stumbled onto something special that would become a regular rotation in our kitchen.

I remember cooking this for friends who were skeptical that canned tomatoes could deliver real depth, and watching their faces when they tasted that silky cream sauce proved them wonderfully wrong. There's something quietly proud about serving a dish that looks far more complicated than it actually is, especially when you know you made it for less than half what a restaurant would charge.

Ingredients

• 2 large boneless, skinless chicken breasts (about 500 g), cut into bite-sized pieces: Bite-sized pieces cook evenly and let the sauce coat them beautifully; if you find yourself with chicken thighs instead, they'll be juicier and even more forgiving.
• 350 g (12 oz) penne or rigatoni pasta: The tubes and ridges are perfect for catching sauce in every bite, though any short pasta will work in a pinch.
• 2 tablespoons olive oil: This is your base for building flavor; don't skip it even if you're watching costs.
• 3 cloves garlic, minced: Fresh garlic makes an enormous difference here, transforming from raw to sweet and mellow as it cooks.
• 1 teaspoon dried Italian herbs: A simple blend that does heavy lifting in a pantry-friendly way.
• 1/2 teaspoon red pepper flakes (optional): A whisper of heat that makes the other flavors pop without overwhelming anything.
• 1 can (400 g/14 oz) diced tomatoes, drained: Draining them prevents a watery sauce and lets the cream shine; canned tomatoes are picked at peak ripeness and honestly better than most fresh ones in winter.
• 120 ml (1/2 cup) chicken broth: This bridges the tomatoes and cream, adding savory depth without needing stock that takes hours.
• 120 ml (1/2 cup) heavy cream: The magic ingredient that makes this feel luxurious; if budget is really tight, half-and-half works but cream gives that certain something.
• 40 g (1/2 cup) grated Parmesan cheese: Freshly grated is worth the five seconds of effort, melting into the sauce rather than clumping.
• Salt and black pepper, to taste: Season as you go rather than all at the end, letting flavors build naturally.
• 50 g (2 cups) fresh spinach, roughly chopped (optional): Wilts in seconds and adds a subtle earthiness that makes the dish feel less heavy.
• Fresh basil, chopped, for garnish: A handful scattered on top wakes up all the flavors and makes even a simple weeknight dinner feel intentional.

Instructions

Set your pasta in motion:

Get salted water boiling while you prep everything else, then cook the pasta to al dente so it has a slight chew. Reserve that pasta water before draining—it's liquid gold for adjusting sauce consistency.

Sear the chicken until golden:

Heat oil in a large skillet over medium-high heat and let the chicken develop color and texture before removing it to a plate. This takes about 5 to 6 minutes and builds flavor through browning.

Build your aromatics:

In the same skillet, lower the heat and let garlic, herbs, and pepper flakes become fragrant for just a minute. The residual heat and oil from the chicken create the perfect foundation without burning anything.

Introduce tomatoes and broth:

Add drained tomatoes and chicken broth, letting them simmer for 3 to 4 minutes so the flavors start speaking to each other. You'll notice the sauce looking a bit bright and thin at this point—that's exactly right.

Add richness with cream and cheese:

Stir in heavy cream and Parmesan, watching as everything mellows into a beautiful pale pink sauce with a silky texture. Keep the heat gentle so the cream doesn't break or seize.

Reunite chicken with sauce:

Return the chicken (with any resting juices) to the skillet and add spinach if using, letting it wilt in about a minute. This is when the kitchen starts smelling like something special.

Bring it all together:

Toss in the cooked pasta and stir everything to coat, adding splashes of reserved pasta water if the sauce seems too thick. The starch in that water helps the sauce cling to every piece of pasta.

Taste and adjust:

Season with salt and pepper, tasting as you go since Parmesan and broth already bring saltiness. Serve immediately, scattered with fresh basil.

Save

There was an evening when someone I was trying to impress mentioned never having had homemade pasta sauce that didn't taste store-bought, and I made this without fanfare. The fact that they assumed I'd started cooking hours before meant everything, and that's when I realized budget-friendly doesn't have to mean it tastes that way.

Why This Works on a Budget

The genius of this dish is that it relies on things most of us already have or can grab cheaply: canned tomatoes are often on sale, chicken breasts are consistently affordable, and cream stretches further when mixed with broth than it would alone. Building flavor through proper technique—browning chicken, sautéing aromatics, simmering to meld tastes—costs nothing but a bit of attention. It's the difference between throwing ingredients together and actually cooking.

Making It Your Own

This recipe is a canvas rather than a rigid instruction, and I've found joy in changing it slightly depending on what needs to be used up. Sun-dried tomatoes add concentrated sweetness, arugula brings a peppery bite if spinach isn't on hand, and a splash of white wine deepens everything without making it feel complicated. The core method—sear, flavor, simmer, combine—stays the same while the personality shifts.

Pairing and Serving

This pasta sings alongside something light and crisp; a Pinot Grigio or even a cold beer cuts through the richness beautifully. I've served it in shallow bowls with crusty bread for soaking up sauce, and I've noticed that people tend to eat it slowly, savoring instead of rushing, which feels like the highest compliment.

• A green salad with lemon dressing balances the creamy sauce without making the meal feel heavier.
• Garlic bread transforms this into something celebratory if you're feeding a crowd or marking a modest occasion.
• Leftovers reheat gently on the stovetop with a splash of broth, tasting even better the next day as flavors fully integrate.

Save

This is the meal that proved to me you don't need a restaurant budget or hours of time to make something that tastes like love. It's become the dish I make when I want to feel like I'm taking care of people without the stress, and that's worth more than any viral recipe could promise.

Recipe Help & Answers

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs can be substituted for a juicier and more flavorful result. Adjust cooking time as needed until fully cooked.

→ What pasta types work best for this dish?

Penne or rigatoni work well as they hold the creamy sauce nicely, but feel free to use your favorite pasta shape.

→ Is it possible to add greens to the dish?

Absolutely, fresh spinach is suggested and can be stirred in just before serving for added nutrition and color.

→ How can I make the sauce thicker?

Simmer the sauce gently after adding cream and cheese until it reaches the desired consistency. Adding reserved pasta water can help adjust thickness.

→ Can I make this dish lighter?

Using half-and-half instead of heavy cream reduces richness while still maintaining a creamy texture.

→ What seasonings enhance the flavor?

Dried Italian herbs, garlic, and optional red pepper flakes provide depth and a slight kick that complement the creamy sauce well.