Ingredients
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
For the Sauce:
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1/4 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
For the Pasta:
- 1 lb pasta (fettuccine, linguine, or penne work well)
- Salt for pasta water
Let’s Talk Chicken Prep
Okay, before we even *think* about that luscious sauce, let’s make sure our chicken is prepped and ready to go. I like to cut my chicken into bite-sized pieces. Why? Because it cooks faster and distributes the flavor like a boss!
Tenderizing Tips:
- Pounding: Place your chicken between two sheets of plastic wrap and gently pound it to an even thickness. This helps it cook evenly and stay super tender.
- Marinating (Optional): If you have the time (even just 30 minutes), marinate the chicken in a mixture of olive oil, lemon juice, and your favorite herbs. This will add even more flavor and keep it moist.
Seasoning is Key!
Don’t be shy with the garlic powder, paprika, salt, and pepper. These simple seasonings make a HUGE difference. Make sure every piece of chicken gets a good coating.Crafting the “Marry Me” Sauce
This is where the magic happens, friend! This sauce is the secret weapon of Marry Me Chicken Pasta. It’s creamy, cheesy, and bursting with flavor.The Sun-Dried Tomato Secret:
Good quality sun-dried tomatoes are crucial. I prefer the oil-packed ones because they’re more flavorful and have a softer texture. Don’t forget to drain them well and give them a good chop before adding them to the pan.Garlic – Handle with Care!
Nobody wants burnt garlic! Keep the heat on medium-low and stir the garlic constantly until it’s fragrant (about 30 seconds).Creamy Dreamy Texture:
Heavy cream is the key to that rich, velvety sauce. Don’t skimp! Stir in the Parmesan cheese gradually, making sure it melts completely before adding more.Spice it Up (Optional):
A pinch of red pepper flakes adds a nice kick. If you’re not a fan of spice, feel free to leave it out.Step-by-Step Instructions
Get Started:
- Cook the pasta according to package directions in salted boiling water until al dente. Reserve about 1 cup of pasta water before draining.
- While the pasta is cooking, prepare the chicken. In a bowl, toss the chicken pieces with olive oil, garlic powder, paprika, salt, and pepper.
Cook the Chicken:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Make the Sauce:
- Reduce the heat to medium. Add 2 tablespoons of olive oil to the skillet, followed by the minced garlic. Cook for about 30 seconds, until fragrant.
- Add the chopped sun-dried tomatoes and chicken broth to the skillet. Simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
- Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese and red pepper flakes (if using). Continue to simmer, stirring occasionally, until the sauce has thickened slightly, about 3-5 minutes.
- Season the sauce with salt and pepper to taste.
Combine and Serve:
- Add the cooked chicken back to the skillet with the sauce. Toss to coat.
- Add the drained pasta to the skillet and toss to combine. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Stir in the fresh basil. Serve immediately, garnished with extra Parmesan cheese.
Pro Tips & Variations
Want to take your Marry Me Chicken Pasta to the next level? Here are some ideas:Vegetable Power:
Add some veggies! Sautéed spinach, mushrooms, or asparagus would be delicious in this dish.Wine Not?
A splash of dry white wine (like Pinot Grigio or Sauvignon Blanc) in the sauce adds a lovely depth of flavor. Add it after the garlic and sun-dried tomatoes, and let it reduce for a few minutes before adding the chicken broth.Cream Cheese Boost:
For an extra creamy and tangy sauce, stir in a couple of tablespoons of cream cheese at the end.Spice it Up Even More:
If you’re a spice lover, add a pinch of cayenne pepper or a dash of hot sauce to the sauce.Fresh Herbs are Your Friend:
Besides basil, try adding some chopped parsley, oregano, or thyme.Serving Suggestions
Marry Me Chicken Pasta is a complete meal on its own, but here are some sides that would complement it nicely:- Garlic bread or breadsticks
- A simple green salad with a vinaigrette dressing
- Roasted vegetables (like broccoli or Brussels sprouts)
Troubleshooting Time
Let’s face it, sometimes things don’t go exactly as planned in the kitchen. Here are some common problems and how to fix them:Sauce Too Thick:
Add a little more pasta water or chicken broth to thin it out.Sauce Too Thin:
Simmer the sauce for a few more minutes to allow it to thicken. You can also add a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it quickly.Chicken is Dry:
Make sure you don’t overcook the chicken. If it’s already dry, try adding a little more cream to the sauce to help rehydrate it.Other Delicious Chicken Pasta Dishes
If you love creamy chicken pasta as much as I do, you have to try these other recipes:- Creamy Parmesan Chicken Rigatoni – A cheesy and comforting classic.
- Tuscan Chicken Pasta – Packed with sun-dried tomatoes, spinach, and a creamy sauce.
- Bruschetta Chicken Pasta – Fresh and flavorful with a tangy tomato topping.
Storage and Reheating
Storing Leftovers:
Store leftover Marry Me Chicken Pasta in an airtight container in the refrigerator for up to 3 days.Reheating:
Reheat the pasta in a skillet over medium heat, adding a splash of milk or cream to loosen the sauce if needed. You can also reheat it in the microwave, but be careful not to overcook it.Final Thoughts
So, there you have it – my foolproof recipe for Marry Me Chicken Pasta! I truly believe this dish is a winner. It’s comforting, flavorful, and surprisingly easy to make. Whether you’re cooking for a special someone or just treating yourself, I hope this recipe brings you joy (and maybe even a proposal!). Happy cooking, my friend!What makes the sun-dried tomatoes important in the ‘Marry Me’ sauce?
Good quality, oil-packed sun-dried tomatoes are crucial because they’re more flavorful and have a softer texture. Remember to drain and chop them before adding them to the pan.
What are some variations I can make to the Marry Me Chicken Pasta?
You can add sautéed vegetables like spinach, mushrooms, or asparagus. A splash of dry white wine like Pinot Grigio or Sauvignon Blanc can enhance the sauce. For a creamier sauce, stir in a couple of tablespoons of cream cheese. Spice lovers can add cayenne pepper or hot sauce. Fresh herbs like parsley, oregano, or thyme are also great additions.
What can I do if my Marry Me Chicken Pasta sauce becomes too thick?
If the sauce is too thick, add a little more pasta water or chicken broth to thin it out to your desired consistency.
How long can I store leftover Marry Me Chicken Pasta, and how should I reheat it?
You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of milk or cream to loosen the sauce if needed, or reheat it in the microwave.
Irresistible Marry Me Chicken Pasta
This Marry Me Chicken Pasta features tender chicken in a creamy sun-dried tomato and parmesan sauce, served over your favorite pasta. It’s a flavorful and comforting dish that’s surprisingly easy to make, perfect for a special occasion or a weeknight dinner.
Equipment
- Large pot
- Colander
- Large skillet
- Mixing bowl
- Measuring cups and spoons
- Knife
- Cutting board
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil for chicken
- 1 tsp garlic powder
- ½ tsp paprika
- ¼ tsp salt for chicken
- ¼ tsp black pepper for chicken
- 1 lb pasta fettuccine, linguine, or penne
- Salt for pasta water
- 2 tbsp olive oil for sauce
- 2 cloves garlic, minced
- ½ cup sun-dried tomatoes, oil-packed, drained and chopped
- ¼ cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese, plus more for serving
- ¼ tsp red pepper flakes optional
- ¼ cup fresh basil, chopped
- Salt and pepper to taste for sauce
Instructions
- Cook the pasta according to package directions in salted boiling water until al dente. Reserve about 1 cup of pasta water before draining.
- In a bowl, toss the chicken pieces with olive oil, garlic powder, paprika, salt, and pepper.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Reduce the heat to medium. Add 2 tablespoons of olive oil to the skillet, followed by the minced garlic. Cook for about 30 seconds, until fragrant.
- Add the chopped sun-dried tomatoes and chicken broth to the skillet. Simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
- Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese and red pepper flakes (if using). Continue to simmer, stirring occasionally, until the sauce has thickened slightly, about 3-5 minutes.
- Season the sauce with salt and pepper to taste.
- Add the cooked chicken back to the skillet with the sauce. Toss to coat.
- Add the drained pasta to the skillet and toss to combine. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Stir in the fresh basil.
- Serve immediately, garnished with extra Parmesan cheese.
Notes
For an extra creamy sauce, stir in a couple of tablespoons of cream cheese at the end. You can also add sautéed spinach, mushrooms, or asparagus for added vegetables. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of milk or cream to loosen the sauce if needed.
