Why Make This Recipe
Marry Me Chicken Pasta is a dish that combines creamy sauce, tender chicken, and zesty flavors. This recipe is not just a meal; it’s a promise of deliciousness. With its rich flavors and comforting textures, it’s perfect for a cozy dinner at home or a special occasion. Plus, it’s simple enough for beginners to follow, making it an ideal choice for anyone looking to impress someone special.
How to Make Marry Me Chicken Pasta
Ingredients
- Chicken Breasts: 2 large boneless, skinless, sliced thinly
- Salt and Pepper: To taste
- Olive Oil: 2 tbsp for searing
- Garlic: 3 cloves, minced
- Sun-Dried Tomatoes: 1/3 cup, chopped
- Chicken Broth: 1/2 cup
- Heavy Cream: 1 cup
- Parmesan Cheese: 1/2 cup, freshly grated
- Italian Seasoning: 1 tsp
- Crushed Red Pepper Flakes: 1/2 tsp, optional for spice
- Pasta: 8 oz, such as penne, rigatoni, or fettuccine
- Fresh Basil: A handful of leaves for garnish
Directions
- Cook the pasta according to package instructions. Drain and set aside.
- Season the sliced chicken breasts with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add minced garlic and chopped sun-dried tomatoes. Sauté for about 2 minutes until fragrant.
- Pour in chicken broth and bring to a simmer. Stir in heavy cream, Parmesan cheese, Italian seasoning, and crushed red pepper flakes. Let the sauce simmer gently for about 5 minutes, until it thickens slightly.
- Return the cooked chicken to the skillet. Add the cooked pasta and toss everything together until well combined and heated through.
- Serve hot, garnished with fresh basil leaves.
How to Serve Marry Me Chicken Pasta
Serve Marry Me Chicken Pasta in bowls, topped with extra grated Parmesan cheese and a sprinkle of fresh basil. Pair it with a side salad and some crusty bread to soak up the delicious sauce. It’s perfect for date nights or family gatherings!
How to Store Marry Me Chicken Pasta
To store leftovers, let the pasta cool completely. Place it in an airtight container and keep it in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over low heat, adding a splash of chicken broth or cream if needed.
Tips to Make Marry Me Chicken Pasta
- For extra flavor, marinate the chicken in Italian dressing for an hour before cooking.
- Use freshly grated Parmesan cheese for the best taste.
- Adjust the amount of crushed red pepper flakes based on your spice preference.
Variation
You can add vegetables like spinach, mushrooms, or zucchini for extra nutrition and flavor. This dish also works well with shrimp instead of chicken for a seafood twist.
FAQs
1. Can I use other types of pasta?
Yes, you can use any pasta shape you like, such as spaghetti, fusilli, or farfalle.
2. Is this dish good for meal prep?
Absolutely! Marry Me Chicken Pasta stores well and is great for meal prepping for the week.
3. Can I freeze Marry Me Chicken Pasta?
While it’s best fresh, you can freeze it in an airtight container for up to a month. Just reheat thoroughly before serving.
Marry Me Chicken Pasta
Ingredients
Main Ingredients
- 2 large Chicken Breasts, boneless, skinless, sliced thinly
- Salt and Pepper, to taste
- 2 tbsp Olive Oil for searing
- 3 cloves Garlic, minced
- 1/3 cup Sun-Dried Tomatoes, chopped
- 1/2 cup Chicken Broth
- 1 cup Heavy Cream
- 1/2 cup Parmesan Cheese, freshly grated
- 1 tsp Italian Seasoning
- 1/2 tsp Crushed Red Pepper Flakes, optional for spice
- 8 oz Pasta, such as penne, rigatoni, or fettuccine
- 1 handful Fresh Basil, leaves for garnish
Instructions
Preparation and Cooking
- Cook the pasta according to package instructions. Drain and set aside.
- Season the sliced chicken breasts with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add minced garlic and chopped sun-dried tomatoes. Sauté for about 2 minutes until fragrant.
- Pour in chicken broth and bring to a simmer. Stir in heavy cream, Parmesan cheese, Italian seasoning, and crushed red pepper flakes. Let the sauce simmer gently for about 5 minutes, until it thickens slightly.
- Return the cooked chicken to the skillet. Add the cooked pasta and toss everything together until well combined and heated through.
- Serve hot, garnished with fresh basil leaves.