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This filling Marry Me Chicken Pasta has turned into my favorite dish for wowing friends without much work. The rich sauce, juicy chicken bits, and sun-dried tomatoes make a dish that could pass for takeout from a fancy place, but it only takes half an hour to throw together.
I first whipped this up when I was running behind on our anniversary and needed something fancy-looking in a hurry. The name stuck because my partner jokingly got down on one knee after their first taste. We now make it whenever we've got something to celebrate.
What You'll Need
- Your choice of dried pasta: This forms your base. Fettuccine or penne grab onto the creamy sauce really well
- Olive oil: Brings a light flavor that works nicely with the other Mediterranean touches
- Onion: Builds a tasty foundation that makes the whole sauce better
- Garlic: Real cloves chopped up give way better flavor than the stuff in jars
- Butter: Adds a velvety touch and helps get that chicken nice and golden
- Chicken breasts: Gives you that lean protein kick. Try to get the good stuff without added hormones
- Italian seasoning: Saves you time by combining all those herbs you'd need in one handy mix
- Smoked paprika: Adds a hint of smokiness that makes this more than just another cream sauce dish
- Red pepper flakes: Brings just enough heat to cut through the creaminess
- Heavy cream: Makes everything decadently smooth. Don't cheap out here
- Parmesan cheese: Adds a nutty kick and naturally thickens everything. Always grate it yourself
- Sun-dried tomatoes: Gives sweet tangy pops in every bite. The ones packed in oil work best
- Fresh basil: Brings that pop of green and fresh aroma that dried stuff just can't match
Cooking Instructions
- Get Your Pasta Going:
- Fill a big pot with water and bring it to a good boil. Throw in plenty of salt until it tastes like ocean water. Cook your pasta following the package timing until it's still got a bit of bite. Save half a cup of the cooking water before you drain it – this might come in handy later.
- Start the Flavor Base:
- Pour olive oil into a big pan over medium heat until it looks shiny but isn't smoking. Toss in your chopped onions and let them cook about 3 minutes until you can see through them. Add your chopped garlic and cook just 30 seconds until you smell it – don't let it turn brown or it'll taste bitter.
- Handle the Chicken:
- Drop your butter in the pan and let it melt all the way. Add chicken pieces with all your seasonings. Cook for 5-7 minutes, giving it a stir now and then until the chicken turns golden and isn't pink inside anymore. All those browned bits sticking to the pan bottom will make your sauce amazing.
- Make It Creamy:
- Pour in your heavy cream and scrape up all those tasty bits from the pan bottom. Turn the heat down to medium-low and slowly mix in your Parmesan while stirring. Let everything bubble gently for 2-3 minutes until the sauce sticks to the back of a spoon.
- Mix It All Together:
- Throw in your sun-dried tomatoes and drained pasta. Use tongs to mix everything until all the pasta is coated with sauce. If it seems too thick, splash in some of that pasta water you saved, one spoon at a time. Give it a taste and add more seasoning if needed.
- Plate It Up:
- Put everything on plates or a big serving dish. Sprinkle torn basil leaves on top and maybe some extra Parmesan you just grated. Eat it right away while it's hot for the best flavor and texture.
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Must-Know Tips
Those sun-dried tomatoes really make all the difference in this dish. I found this out the hard way when I ran out once and tried making it without them. It was still pretty good, but missing that special something that makes everyone ask for seconds. They add this sweet-tangy pop that balances out all that creaminess perfectly.
Prep It Early
This Marry Me Chicken Pasta is great for busy folks because it warms up so well. You can make the whole thing up to two days before you need it – just keep it in a sealed container in your fridge. When you're ready to eat it, add a little splash of milk or cream since the sauce gets pretty thick in the fridge. Heat it on medium-low, stirring often so the cream sauce doesn't burn.
Swap Some Ingredients
I know not everyone has the same stuff in their kitchen, so I've tried lots of different versions. Chicken thighs work really well instead of breasts – they're even juicier and more flavorful. If you can't do dairy, coconut cream works pretty well, though it does add a slight coconut taste. Half and half can work instead of heavy cream if you want something lighter, but your sauce won't be quite as rich. In a pinch, fresh cherry tomatoes can replace the sun-dried ones, but cook them a bit longer to get more flavor out of them.
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What To Serve With It
Make this pasta into a complete dinner with some smart sides. A simple arugula salad with just lemon juice and olive oil gives a peppery contrast to the creamy pasta. Some garlic bread or crusty French bread is perfect for soaking up extra sauce. For drinks, try a middle-weight white wine like Pinot Grigio or Chardonnay that won't fight with the delicate cream but still stands up to the dish.
Common Questions
- → How do I lighten the sauce?
Switch the heavy cream for half-and-half to cut down on fat and calories but still keep that smooth texture.
- → Can I use different types of pasta?
Absolutely, swap in whatever pasta you love most. Fettuccine, penne, or spaghetti all work great in this dish.
- → What can I substitute for sun-dried tomatoes?
Fresh cherry tomatoes or roasted red peppers can work as tasty alternatives with similar flavor punch.
- → How can I make this dish spicier?
Toss in extra red pepper flakes or a pinch of cayenne to give it more kick.
- → Can I prepare this dish in advance?
Sure thing, you can make the sauce ahead of time and cook fresh pasta right before eating. Just mix them together when you're ready to eat.