Marry Me Chicken Pasta

Why make this recipe

Marry Me Chicken Pasta is not just a meal; it’s an experience. This recipe combines tender chicken, creamy sauce, and pasta to create a dish that is both comforting and delicious. It’s perfect for a romantic dinner or a family gathering. With simple ingredients and straightforward steps, it’s easy to make while still impressing your guests. Plus, the rich flavors are sure to win hearts, making this dish live up to its name!

How to make Marry Me Chicken Pasta

Ingredients:

• 1 cup penne pasta
• 2 boneless chicken breasts
• 1 tablespoon cooking oil
• 1 teaspoon butter
• 3 garlic cloves, minced
• ½ onion, finely minced
• 3 sun-dried tomato halves, chopped
• 1 tablespoon tomato paste
• 1 cup heavy cream
• 1 cup chicken broth
• ¼ cup grated parmesan cheese
• Fresh basil leaves for garnish
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon dried thyme (or Italian herb seasoning)
• 1 teaspoon red pepper flakes
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Directions:

1. In a small bowl, combine garlic powder, onion powder, dried thyme, red pepper flakes, salt, and black pepper. Mix well.
2. Pat the chicken breasts dry and sprinkle half of the spice mix over both sides. For quicker cooking, slice the chicken breast horizontally to create thinner fillets.
3. Heat cooking oil in a large skillet over medium-high heat. Cook the chicken for about 5–6 minutes per side until golden brown and fully cooked, reaching an internal temperature of 165°F (74°C). Remove the chicken from the skillet and let it rest before slicing.
4. While the chicken cooks, bring a pot of salted water to a boil. Cook the pasta one minute less than the package instructions to keep it slightly firm. Drain and reserve about ¼ cup of pasta water.
5. In the same skillet used for the chicken, melt the butter over medium heat. Add minced onion and garlic, sautéing for about 1 minute until fragrant. Scrape the flavorful bits left from cooking the chicken.
6. Stir in the chopped sun-dried tomatoes and tomato paste. Cook for about 1 minute until aromatic and slightly caramelized.
7. Pour in the heavy cream and chicken broth. Add the remaining spice mix and stir well. Let the sauce simmer gently for 2–3 minutes until slightly thickened.
8. Add the cooked pasta and grated parmesan cheese to the sauce. Stir until the pasta is coated and the sauce is smooth. If the sauce thickens too much, add a splash of reserved pasta water.
9. Cut the rested chicken into slices or strips. Place them on top of the pasta and gently press them into the sauce to absorb the flavor.
10. Garnish with fresh basil leaves and extra parmesan cheese if desired. Serve immediately while the sauce is warm and creamy.

How to serve Marry Me Chicken Pasta

Serve Marry Me Chicken Pasta straight from the skillet for a casual feel, or plate it nicely for a special occasion. Add a side salad or garlic bread to complement the meal. A glass of white wine pairs wonderfully with this dish.

How to store Marry Me Chicken Pasta

To store any leftovers, let the pasta cool completely before transferring it to an airtight container. You can keep it in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a little water or cream to loosen the sauce if necessary.

Tips to make Marry Me Chicken Pasta

• For extra flavor, marinate the chicken breasts in the spice mix for an hour before cooking.
• Use fresh sun-dried tomatoes if available, as they can enhance the flavor.
• Adjust the red pepper flakes based on your spice preference.
• Don’t overcook the pasta; it should be al dente since it will continue to cook in the sauce.

Variation

You can customize Marry Me Chicken Pasta by adding vegetables like spinach, bell peppers, or mushrooms to the sauce. If you prefer a lighter option, substitute the heavy cream with half-and-half or use cauliflower cream.

FAQs

1. Can I use a different type of pasta?
Yes, you can swap the penne pasta for any type you prefer, such as farfalle, fusilli, or spaghetti.

2. Is this recipe gluten-free?
To make it gluten-free, use gluten-free pasta and ensure that all other ingredients are gluten-free.

3. Can I make this dish ahead of time?
While it’s best served fresh, you can prepare the sauce and cook the chicken in advance. Just combine everything right before serving for the best taste.

Marry Me Chicken Pasta

A comforting and delicious pasta dish combining tender chicken with a creamy sauce, perfect for romantic dinners or family gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian, Mediterranean

Calories: 550

Ingredients Method Notes

Ingredients

  

Pasta and Chicken

• 1 cup penne pasta Substitute with any pasta type as preferred.
• 2 pieces boneless chicken breasts Can slice horizontally for quicker cooking.
• 1 tablespoon cooking oil For frying the chicken.
• 1 teaspoon butter To sauté the onion and garlic.

Sauce Ingredients

• 3 cloves garlic, minced Freshly minced for best flavor.
• ½ piece onion, finely minced Yellow or white onion can be used.
• 3 halves sun-dried tomatoes, chopped Use fresh if available.
• 1 tablespoon tomato paste Adds depth to the sauce.
• 1 cup heavy cream For a rich sauce.
• 1 cup chicken broth Can use homemade or store-bought.
• ¼ cup grated parmesan cheese For mixing into the sauce.

Spice Mix

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon dried thyme Or Italian herb seasoning.
• 1 teaspoon red pepper flakes Adjust according to spice preference.
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Garnish

• to taste Fresh basil leaves For garnish.

Method

 

Preparation

1. In a small bowl, combine garlic powder, onion powder, dried thyme, red pepper flakes, salt, and black pepper. Mix well.
2. Pat the chicken breasts dry and sprinkle half of the spice mix over both sides.
3. For quicker cooking, slice the chicken breast horizontally to create thinner fillets.
4. Heat cooking oil in a large skillet over medium-high heat.

Cooking the Chicken

1. Cook the chicken for about 5–6 minutes per side until golden brown and fully cooked, reaching an internal temperature of 165°F (74°C).
2. Remove the chicken from the skillet and let it rest before slicing.

Cooking the Pasta

1. While the chicken cooks, bring a pot of salted water to a boil.
2. Cook the pasta one minute less than the package instructions to keep it slightly firm.
3. Drain and reserve about ¼ cup of pasta water.

Making the Sauce

1. In the same skillet used for the chicken, melt the butter over medium heat.
2. Add minced onion and garlic, sautéing for about 1 minute until fragrant.
3. Scrape the flavorful bits left from cooking the chicken.
4. Stir in the chopped sun-dried tomatoes and tomato paste. Cook for about 1 minute until aromatic and slightly caramelized.
5. Pour in the heavy cream and chicken broth. Add the remaining spice mix and stir well.
6. Let the sauce simmer gently for 2–3 minutes until slightly thickened.
7. Add the cooked pasta and grated parmesan cheese to the sauce. Stir until the pasta is coated and the sauce is smooth.
8. If the sauce thickens too much, add a splash of reserved pasta water.

Assembly

1. Cut the rested chicken into slices or strips.
2. Place them on top of the pasta and gently press them into the sauce to absorb the flavor.
3. Garnish with fresh basil leaves and extra parmesan cheese if desired.
4. Serve immediately while the sauce is warm and creamy.

Notes

To store leftovers, cool completely before transferring to an airtight container. Refrigerate for up to 3 days. Reheat with a little water or cream to loosen the sauce if necessary. For extra flavor, marinate the chicken breasts in the spice mix for an hour before cooking. Customize by adding vegetables like spinach, bell peppers, or mushrooms.

Naya Lucas