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Marry Me Chicken Pasta

A bowl of Marry Me Chicken Pasta with creamy sauce, chicken, spinach, sun-dried tomatoes, and fresh basil leaves.
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If you’re looking for a dish that’s the ultimate comfort food with a romantic twist, let me introduce you to Marry Me Chicken Pasta.

Ingredients

Scale

For the Chicken:

  • 2–3 boneless, skinless chicken breasts: These will be the star protein of the dish. Make sure they’re fresh and trimmed of any fat.
  • Salt and black pepper (to taste): A little seasoning goes a long way.
  • 1 teaspoon garlic powder: Adds that extra punch of flavor to the chicken.
  • 2 tablespoons olive oil: For searing the chicken and creating a flavorful base.

For the Sauce:

  • 3 garlic cloves, minced: Fresh garlic is non-negotiable here. The aroma is what makes this sauce irresistible.
  • 1 cup chicken broth: This adds depth and helps deglaze the pan after searing the chicken.
  • 1 cup heavy cream: The base of the creamy sauce. Don’t skimp on this!
  • ½ cup grated Parmesan cheese: Go for freshly grated—it melts better and tastes so much better.
  • ⅓ cup sun-dried tomatoes, chopped: These add a sweet-tangy note that cuts through the richness.
  • 1 teaspoon dried oregano: For a touch of herby goodness.
  • 1 teaspoon red pepper flakes (optional): I highly recommend this if you like a little heat.

and For the Pasta:

  • 12 ounces pasta of your choice: I’m partial to fettuccine or penne, but really, anything works here.
  • Fresh basil (optional): For a pop of color and freshness.

Optional: 1 or 2 chicken bouillon cubes (dissolved in water to substitute for chicken broth)

Instructions

1: Season and Sear the Chicken
Start by seasoning the chicken breasts: salt, pepper, and garlic powder. Heat up your olive oil in a large skillet over medium-high heat. Once it’s hot, sear the chicken until golden brown on both sides—about 4-5 minutes per side. Don’t worry if it’s not fully cooked yet; it’ll finish cooking in the sauce later. Remove the chicken and set it aside.
Pro Tip: Instead of olive oil, sear your chicken using butter. It makes a sauce that is perfectly rich and nutty and is absolutely chef’s kiss good.
2: Create the Sauce of Your Dreams
Now throw in the minced garlic into the same skillet and fry for about 30 seconds, until you notice an aromatic fragrance. Caution must be taken not to burn it; because it will get bitter from being perfect overnight. Pour in the chicken broth and scrape up all the delicious browned bits from the pan (this is where the magic happens). Add the heavy cream, Parmesan cheese, sun-dried tomatoes, oregano, and red pepper flakes.
Let this mixture simmer gently for about 5 minutes, stirring occasionally. You want it to thicken slightly but still be pourable.
3: Combine Chicken and Sauce
Put the chicken back in the skillet, spooning some sauce over the top. Place a cover over the pan and let everything simmer for about 10 minutes, finishing cooking the chicken and infusing it with all that creamy, garlicky goodness.
4: Cook the Pasta
While the chicken and sauce are doing their thing, cook your pasta according to the package instructions. Aim for al dente—it’ll soak up the sauce better and won’t get mushy.
5: Assemble and Serve
Do take that cooked pasta and throw it into the skillet with the sauce, and obviously, make sure it touches every strand or piece. Cut your chicken into strips (or leave the breast whole if you want) and throw it over the pasta. Top with some fresh basil for extra pizzazz. 

 

Notes

  1. Use a Cast-Iron Skillet: If you have one, use it! Cast iron helps sear the chicken beautifully and retains heat like a champ.
  2. Double the Sauce: If you’re a sauce lover (and honestly, who isn’t?), go ahead and double the sauce recipe. It’s perfect for dipping bread or saving for leftovers.
  3. Add Vegetables: Want to sneak in some greens? Toss in a handful of spinach or kale when you add the chicken back to the sauce.

Nutrition

Find it online: https://recipesandchill.com/marry-me-chicken-pasta/