“Marry Me” Chicken Pasta

Time
30 minutes

One-pot wonders do not get much better than this "Marry me" chicken pasta recipe. It's creamy and herbaceous and rich, and our version of this iconic dish has a Japanese twist that adds layers of rich umami. The not-so-secret ingredient? Mizkan Noodle Broth! Make this for anyone, and they are sure to love you forever...

Made using Noodle Broth
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  • 100ml Mizkan Noodle Broth
  • 550ml water, just boiled
  • 4 skinless chicken thighs, chopped into bitesized chunks
  • 1 tbsp olive oil, for cooking
  • 4 garlic cloves, crushed
  • 170g cherry tomatoes, halved
  • 1 tsp oregano
  • 2 tsp paprika
  • 250g dried penne pasta
  • 100ml double cream
  • 60g parmesan, grated (plus extra for serving)
  • 150g spinach
  • Garlic bread, to serve
  • Salt and pepper, to season
  1. Combine the Mizkan Noodle Broth with the water in a jug.
  2. Add oil to a deep pan on medium-high heat. Brown the chicken then add the garlic, tomatoes, oregano, and paprika. Cook until the garlic has softened and the tomatoes are beginning to get tender.
  3. Add the pasta and broth. Bring to a boil and cook until the pasta is al dente.
  4. Stir in the cream, parmesan, and spinach. Season to taste. Plate as soon as the spinach begins to wilt.
  5. Serve with more parmesan and garlic bread. Enjoy!

Ingredients

  • 100ml Mizkan Noodle Broth
  • 550ml water, just boiled
  • 4 skinless chicken thighs, chopped into bitesized chunks
  • 1 tbsp olive oil, for cooking
  • 4 garlic cloves, crushed
  • 170g cherry tomatoes, halved
  • 1 tsp oregano
  • 2 tsp paprika
  • 250g dried penne pasta
  • 100ml double cream
  • 60g parmesan, grated (plus extra for serving)
  • 150g spinach
  • Garlic bread, to serve
  • Salt and pepper, to season
Made using Noodle Broth
Shop on Ocado

Method

  1. Combine the Mizkan Noodle Broth with the water in a jug.
  2. Add oil to a deep pan on medium-high heat. Brown the chicken then add the garlic, tomatoes, oregano, and paprika. Cook until the garlic has softened and the tomatoes are beginning to get tender.
  3. Add the pasta and broth. Bring to a boil and cook until the pasta is al dente.
  4. Stir in the cream, parmesan, and spinach. Season to taste. Plate as soon as the spinach begins to wilt.
  5. Serve with more parmesan and garlic bread. Enjoy!