Love Marry Me Chicken? Get ready to swoon because we’ve transformed the sauce, arguably the best part of the dish, into a cozy, creamy chicken noodle soup you’ll want to make again and again! Loaded with tender chicken, hearty pasta, and a rich, cheesy broth, it’s perfect for weeknights when you need comfort in a hurry.
Ingredients
½ lb (225 g) boneless, skinless chicken breast
1 pkg Marry Me Chicken Seasoning, divided
1 tbsp oil
5 cups Chicken or Vegetable Broth
1 cup uncooked bite-sized pasta
½ brick (8 oz/250 g) cream cheese, softened
4 cups baby spinach
Toppings (optional): fresh basil, grated parmesan cheese
Preparation
Cut chicken into bite-sized pieces, small enough to easily fit on a spoon, then season with 1 tbsp seasoning. In large sauce pan or dutch oven, heat oil over medium-high heat.
Add chicken to pan; cook until browned on all sides, and cooked through, about 4–5 min. Transfer to a plate; set aside.
Add broth to pan (don’t wash). Stir to scrape up all the chicken bits. Cover; bring to a boil over high heat. Add pasta. Cook, stirring occasionally, until pasta is al dente, 8–10 min.
Reduce heat to medium. Add seasoning, cooked chicken, and cream cheese. Cook, stirring often, until cheese melts. Stir in spinach until wilted.
Depending on the type of bite-sized pasta you choose, cooking times will vary. Elbow macaroni, small shells, or ditalini pasta cook relatively quickly, while thicker pasta like rigatoni or penne will take longer.
