Marry Me Chicken Pasta Recipe
When I first whisked up the Marry Me Chicken recipe on my other blog, Craving Home Cooked, it went viral faster than you can say ‘I do’, and I knew I had to take this showstopper to the next level. Enter the Marry Me Chicken Pasta – a delightful twist on the original, blending tender chicken and al dente rigatoni in a heavenly creamy sauce. It’s the kind of dish that might just have your guests asking for your hand in marriage, or at least the recipe!
Rigatoni Pasta: I love using rigatoni because it holds the sauce beautifully. You can substitute this with penne or fusilli. Chicken Breasts: While I used chicken breasts, you can substitute with chicken thighs for a juicier texture. Olive Oil: You can substitute with any vegetable oil. Salt and Pepper: Season to taste. Garlic: Fresh is always best. Add as much or as little as you like, the more the better. Chicken Broth: Opt for a low sodium or no sodium version. You can substitute with vegetable broth. Heavy Cream: Gives the sauce a rich and creamy texture. A lighter option could be half-and-half or a dairy-free cream alternative. Sun-dried Tomatoes: Provide a sweet, tart flavor and chewy texture. You can substitute with diced fresh tomatoes for a different texture and less intense flavor. Parmesan Cheese: Adds a nutty and salty flavor to the sauce. Substitute with other hard cheeses like Pecorino Romano if desired. Fresh Basil: Brings a fresh, herby brightness to the dish.
Making this Marry Me Chicken Pasta is a breeze, and I’m here to guide you through each step. Let’s get cooking and create some magic in the kitchen! Start by bringing a large pot of salted water to a rolling boil. Toss in your rigatoni (or any pasta you love) and cook it until it’s just al dente. Once done, drain it and set it aside. Now, season your chicken breast pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook it until it’s beautifully golden brown and cooked through. To the same skillet, add the minced garlic and red pepper flakes, sautéing for about a minute until it’s wonderfully fragrant. Then, mix in the sun-dried tomatoes and cook for another couple of minutes. Next, pour in the chicken broth and heavy cream into the skillet, stirring to combine all the flavors. Bring this mixture to a simmer, then lower the heat. Let it simmer for about 10 minutes or until the sauce begins to thicken. Finally, stir in the grated Parmesan cheese and fresh basil into the sauce. Cook until the cheese has melted and the sauce is creamy. Add the cooked rigatoni to the skillet with the sauce. Toss everything together to ensure the pasta is completely coated in the creamy sauce. This is where everything comes together, marrying the pasta with the sauce for a perfect union.
Storage
First, let the marry me chicken pasta cool down to room temperature to avoid sogginess. Then, pop it into airtight containers to keep it fresh and flavorful, and refrigerate for up to 3-4 days or in the freezer for up to 2 months. When you’re ready to enjoy it again, simply reheat in a saucepan or microwave, adding a splash of water or broth if needed to refresh the sauce.
Enjoy More Pasta Recipes
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title: “Marry Me Chicken Pasta” ShowToc: true date: “2024-09-17” author: “James Hawkins”
Be sure to try my Sun-Dried Tomato Pasta and Pasta Primavera Recipes next!
Marry Me Chicken Pasta
The name says it all! This Marry Me Chicken Pasta really is good enough to prompt a marriage proposal! (I wish I knew how to make this when I was trying to woo Mr. Cozy Cook 13 years ago! 😝) Here we have penne pasta and juicy bites of chicken tossed in a tomato cream sauce with sundried tomatoes, spinach, and the best seasonings and flavor enhancers. This might just be the most flavorful pasta dinner you’ve ever made! Be sure to check out my PRO tips below!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Cut chicken into bite-size pieces and season with salt/pepper. Sear the chicken in olive oil until cooked through, 5-6 minutes total. Deglaze the skillet with white wine and reduce the liquid by half.
Add the butter and garlic and cook for 1 minute. Add the flour and tomato paste and cook for 2 minutes. Add the sauce mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer. Simmer, partially covered, while you cook the pasta.
Add the spinach, followed by the chicken. Stir to combine.
Add the drained pasta and stir to combine and heat through. Serve!
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1 quart measuring cup with a spout– This is what I use to combine the gravy ingredients at the beginning. The spout makes it easy to add it to the roux in small splashes. Spice Rack– This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.) Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Meat Tenderizer– I use this almost every time I cook. Box Cheese Grater– Always shred cheese from a block, it melts and tastes much better. Bagged shredded cheese contains cellulose which prevents it from melting as well. Pasta Strainer– This is the one I have. Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth.
