BEST MARRY ME CHICKEN PASTA

I still remember the nervous excitement of cooking for my (now) spouse for the first time, wanting to make something special and unforgettable. Little did I know a dish as simple yet profoundly satisfying as Chicken Pasta Proposal, or more famously known as Marry Me Chicken Pasta, would have such a lasting impact. If you’re looking to create a meal that’s both comforting and impressive, prepare to fall in love with this recipe—it’s truly irresistible!

What is Marry Me Chicken Pasta?

Okay, let’s get down to the heart of it. Marry Me Chicken Pasta isn’t just a catchy name; it’s a testament to the incredible flavor profile of this dish. It’s essentially a creamy, sun-dried tomato and parmesan-infused sauce enveloping perfectly cooked chicken and your favorite pasta. The richness of the cream, the tanginess of the sun-dried tomatoes, and the savory depth of the parmesan create a symphony of flavors that are, quite frankly, addictive. But beyond the taste, it’s the simplicity of the recipe that makes it a weeknight winner. You don’t need to be a Michelin-star chef to pull this off, and trust me, the results will speak for themselves.

Why This Recipe Works

There are countless versions of Marry Me Chicken Pasta floating around the internet, but this one has a few key secrets that set it apart. First, we’re not skimping on flavor. We’re using a generous amount of garlic, sun-dried tomatoes packed in oil (that oil is liquid gold!), and high-quality parmesan cheese. Second, we’re focusing on technique. Properly searing the chicken creates a beautiful crust that locks in moisture, preventing dry, rubbery chicken. And third, we’re building the sauce in layers, allowing each ingredient to contribute its unique flavor before adding the next. The result? A harmonious blend of tastes and textures that will leave everyone craving more. Think of it as the sophisticated cousin of Creamy Tomato Chicken Pasta!

Ingredients You’ll Need

Before we dive into the cooking process, let’s gather our ingredients. Here’s what you’ll need to make Marry Me Chicken Pasta:

• Chicken Breasts: About 1.5 pounds, boneless and skinless. You can also use Chicken Thighs Dinner if you prefer dark meat.
• Pasta: 1 pound of your favorite pasta shape. Penne, fettuccine, and linguine all work beautifully.
• Sun-Dried Tomatoes: ½ cup, oil-packed, drained (reserve the oil!).
• Garlic: 4-5 cloves, minced. Don’t be shy!
• Onion: ½ medium, finely chopped
• Heavy Cream: 1 ½ cups. This is what gives the sauce its luxurious richness.
• Chicken Broth: ½ cup. Adds depth and helps to thin the sauce.
• Parmesan Cheese: ½ cup, freshly grated. Please, please, please use real parmesan!
• Italian Seasoning: 1 teaspoon.
• Red Pepper Flakes: ¼ teaspoon (optional, for a little kick).
• Fresh Basil: ¼ cup, chopped, for garnish.
• Olive Oil: 2 tablespoons.
• Salt and Pepper: To taste.

Step-by-Step Instructions

Alright, let’s get cooking! Follow these steps, and you’ll be enjoying a plate of Marry Me Chicken Pasta in no time.

Step 1: Prepare the Chicken

First, pat the chicken breasts dry with paper towels. This is crucial for getting a good sear. Season generously with salt, pepper, and Italian seasoning. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken breasts in the skillet, making sure not to overcrowd the pan. Sear for 4-5 minutes per side, or until golden brown and cooked through. An internal temperature of 165°F (74°C) is what you’re aiming for. Remove the chicken from the skillet and set aside to rest. Let the juices redistribute for a more tender result. You could even slice or cube it at this stage to save time later. If you love chicken with pasta, consider trying Garlic Butter Chicken Pasta, it is divine!

Step 2: Cook the Pasta

While the chicken is resting, cook the pasta according to package directions. Be sure to salt the pasta water generously – this is your only chance to season the pasta itself! Cook until al dente, meaning it’s still slightly firm to the bite. Reserve about 1 cup of pasta water before draining. This starchy water is liquid gold and will help to create a creamy, emulsified sauce.

Step 3: Make the Sauce

In the same skillet you used to cook the chicken (don’t wipe it out – all those browned bits are flavor!), heat the reserved sun-dried tomato oil over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant. Be careful not to burn the garlic! Next, add the sun-dried tomatoes and cook for another minute, allowing their flavors to meld with the garlic and onion. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. This is where all the delicious flavor lives! Let the broth simmer for a few minutes, reducing slightly.

Step 4: Create the Creamy Goodness

Now for the star of the show: the heavy cream! Pour the heavy cream into the skillet and stir to combine. Bring the sauce to a gentle simmer and let it thicken slightly, about 5-7 minutes. Stir in the grated parmesan cheese and continue to stir until the cheese is melted and the sauce is smooth and creamy. Season with salt and pepper to taste. Remember, parmesan cheese is already salty, so go easy on the salt.

Step 5: Combine Everything

Add the cooked pasta to the skillet with the sauce. Toss to coat, adding a little of the reserved pasta water if needed to reach your desired consistency. If the sauce is too thick, a splash of pasta water will loosen it up beautifully. Return the sliced or cubed chicken to the skillet and toss to combine, ensuring the chicken is coated in the luscious sauce. Warm through for another minute or two.

Step 6: Garnish and Serve

Remove the skillet from the heat and garnish with fresh chopped basil. Serve immediately and prepare for the compliments to roll in! This dish is best enjoyed hot, so don’t let it sit around for too long. Serve with a side of crusty bread for soaking up all that delicious sauce. You can even add some spinach towards the end, like you might with Boursin Chicken Pasta, for added nutrients and flavor.

Tips for the Perfect Marry Me Chicken Pasta

Want to take your Marry Me Chicken Pasta to the next level? Here are a few tips and tricks to ensure success:

• Don’t Overcook the Chicken: Dry chicken is the enemy! Use a meat thermometer to ensure it’s cooked to 165°F (74°C).
• Use High-Quality Ingredients: The better the ingredients, the better the flavor. Splurge on good parmesan cheese and sun-dried tomatoes packed in oil.
• Salt the Pasta Water: This is your only chance to season the pasta itself, so don’t skip this step!
• Reserve Pasta Water: This starchy water is liquid gold and will help to create a creamy, emulsified sauce.
• Adjust the Sauce to Your Liking: If you prefer a thicker sauce, simmer it for a longer period of time. If you prefer a thinner sauce, add more pasta water.
• Add Some Veggies: Feel free to add some chopped spinach, mushrooms, or bell peppers to the sauce for added nutrients and flavor.
• Make it Spicy: If you like a little heat, add a pinch of red pepper flakes to the sauce.
• Get Creative with the Cheese: While parmesan is the traditional choice, you can also use other cheeses like Gruyere, Asiago, or Pecorino Romano.
• Make it Ahead of Time: You can prepare the sauce ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to serve, cook the pasta and chicken and combine everything.

Variations and Substitutions

The beauty of Marry Me Chicken Pasta is that it’s incredibly versatile. Feel free to experiment with different ingredients and flavors to create your own unique version.

• Chicken: As mentioned earlier, you can use chicken thighs instead of chicken breasts. You can also use pre-cooked rotisserie chicken for a quick and easy meal.
• Pasta: Use any pasta shape you like. Gluten-free pasta also works well.
• Cream: For a lighter version, you can use half-and-half or milk instead of heavy cream. However, the sauce won’t be as rich and creamy.
• Sun-Dried Tomatoes: If you don’t have sun-dried tomatoes packed in oil, you can use dry-packed sun-dried tomatoes. Just rehydrate them in hot water before using.
• Vegetarian Version: Omit the chicken and add some roasted vegetables like zucchini, eggplant, and bell peppers.

Serving Suggestions

Marry Me Chicken Pasta is a complete meal on its own, but here are a few serving suggestions to round out your dinner:

• Side Salad: A simple green salad with a light vinaigrette is a perfect complement to the rich and creamy pasta.
• Crusty Bread: For soaking up all that delicious sauce!
• Roasted Vegetables: Roasted asparagus, broccoli, or Brussels sprouts are all great choices.
• Garlic Bread: Because who doesn’t love garlic bread with pasta?
• Wine Pairing: A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs well with this dish.

How to Store and Reheat Leftovers

If you have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until heated through or warm in a skillet over medium heat, adding a splash of broth or water if needed to loosen the sauce. While it’s still delicious the next day, fresh is always best!

FAQ

Here are some frequently asked questions about Marry Me Chicken Pasta:

• Can I make this dish ahead of time? Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to serve, cook the pasta and chicken and combine everything.
• Can I freeze Marry Me Chicken Pasta? It’s not recommended to freeze this dish, as the cream sauce may separate upon thawing.
• Can I use milk instead of heavy cream? Yes, you can use milk, but the sauce won’t be as rich and creamy.
• Can I use chicken thighs instead of chicken breasts? Yes, you can use chicken thighs. They will need to cook a little longer than chicken breasts.
• How can I make this dish spicier? Add a pinch of red pepper flakes to the sauce.

Other Recipes You Might Like

If you love this recipe, here are a few other pasta dishes you might enjoy:

• Chicken Scampi Pasta: A quick and easy pasta dish with shrimp, garlic, and lemon.
• Garlic Butter Chicken Pasta: A rich and flavorful pasta dish with garlic, butter, and parmesan cheese.

And there you have it, your foolproof guide to making the most delicious, proposal-worthy Marry Me Chicken Pasta! So, gather your ingredients, put on some music, and get ready to create a dish that’s guaranteed to impress—and maybe even lead to a proposal! Happy cooking, my friend!

BEST Marry Me Chicken Pasta

Marry Me Chicken Pasta is a creamy, flavorful dish featuring perfectly seared chicken and your favorite pasta enveloped in a sun-dried tomato and parmesan-infused sauce. This recipe is simple enough for a weeknight meal but impressive enough for a special occasion, delivering a harmonious blend of tastes and textures that will leave everyone craving more.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Main Course

Cuisine: Italian-American

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 pounds boneless, skinless chicken breasts
• 1 pound pasta penne, fettuccine, or linguine
• 1/2 cup oil-packed sun-dried tomatoes, drained reserve oil
• 4-5 cloves garlic, minced
• 1/2 medium onion, finely chopped
• 1 1/2 cups heavy cream
• 1/2 cup chicken broth
• 1/2 cup freshly grated parmesan cheese
• 1 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes optional
• 1/4 cup fresh basil, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

Equipment

• large skillet
• large pot
• colander
• measuring cups and spoons
• knife
• cutting board
• paper towels
• Meat thermometer

Method

 

1. Pat the chicken breasts dry with paper towels and season generously with salt, pepper, and Italian seasoning.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
3. Sear the chicken breasts for 4-5 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C). Remove from skillet and set aside to rest.
4. Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
5. In the same skillet, heat the reserved sun-dried tomato oil over medium heat.
6. Add the chopped onion and cook until softened, about 3-5 minutes.
7. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
8. Add the sun-dried tomatoes and cook for another minute.
9. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Let simmer for a few minutes, reducing slightly.
10. Pour in the heavy cream and stir to combine. Bring the sauce to a gentle simmer and let it thicken slightly, about 5-7 minutes.
11. Stir in the grated parmesan cheese until melted and the sauce is smooth and creamy. Season with salt and pepper to taste.
12. Add the cooked pasta to the skillet with the sauce. Toss to coat, adding pasta water if needed to reach desired consistency.
13. Return the sliced or cubed chicken to the skillet and toss to combine. Warm through for another minute or two.
14. Remove from heat and garnish with fresh chopped basil. Serve immediately.

Notes

Don’t overcook the chicken; use high-quality ingredients, especially parmesan cheese and sun-dried tomatoes packed in oil; salt the pasta water; reserve pasta water; adjust the sauce to your liking by simmering for longer or adding more pasta water; add vegetables like spinach or mushrooms; make it spicy with red pepper flakes; try different cheeses like Gruyere, Asiago, or Pecorino Romano; prepare the sauce ahead of time (up to 3 days). Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or skillet.