Creamy “Marry Me” Chicken Pasta Soup
When you can’t decide between cozy soup and cheesy pasta, this one-pot “marry me” chicken pasta soup does both. It’s rich, garlicky, full of tender chicken and penne, with sun-dried tomatoes and spinach in a creamy parmesan broth. Perfect for cold nights, lazy Sundays or whenever you want a big comforting bowl that makes everyone at the table go quiet.
Ingredients (paragraph style)
You’ll need 2 tablespoons olive oil or butter, 1 diced onion, 3 minced garlic cloves, 1 teaspoon Italian seasoning, ½ teaspoon chili flakes, salt and black pepper, 4 cups chicken broth, 1½ cups heavy cream, 1 cup grated parmesan, 2 cups cooked shredded chicken, 1 cup chopped sun-dried tomatoes, 2 cups dry penne pasta, and 2 big handfuls of fresh spinach. You can finish with extra parmesan and a squeeze of lemon if you like it a bit brighter.
Method (short & clear)
Heat the oil or butter in a large pot over medium heat and sauté the onion until soft and golden. Stir in the garlic, Italian seasoning, chili flakes, salt and pepper and cook just until fragrant so your kitchen smells amazing.
Pour in the chicken broth and cream, bring everything to a gentle simmer, then add the penne and sun-dried tomatoes. Let the pasta cook directly in the broth, stirring often so it doesn’t stick, until it’s just tender and the soup has thickened into a silky sauce.
Stir in the shredded chicken, parmesan and spinach and let them warm through until the cheese melts and the spinach wilts. Taste and adjust the seasoning, add a squeeze of lemon if you like, then ladle this creamy chicken pasta soup into big bowls and serve hot with extra parmesan on top. Would you say “yes” to this pot? 