Description of this recipe
This decadent and flavorful pasta dish is guaranteed to impress! Creamy, savory, and packed with sun-dried tomatoes and Parmesan, it’s a restaurant-quality meal you can easily make at home. The tender chicken and perfectly cooked pasta, combined with the rich sauce, create a symphony of textures and flavors that will leave everyone wanting more.
Why you will love this recipe
This “Marry Me Chicken Pasta” is more than just a meal; it’s an experience! You’ll love it because:
- It’s incredibly delicious: The creamy sauce, infused with the umami of sun-dried tomatoes and the sharpness of Parmesan, is simply irresistible.
- It’s surprisingly easy to make: Despite its gourmet taste, this recipe comes together in under an hour with minimal effort.
- It’s versatile: You can easily adapt the recipe to your preferences by swapping out the pasta, adding vegetables, or adjusting the spice level.
- It’s a crowd-pleaser: Whether you’re cooking for a romantic dinner or a family gathering, this dish is sure to be a hit.
- It feels luxurious: The combination of rich ingredients and flavors makes this pasta dish feel like a special treat.
Ingredients:
- 8 oz dried pasta of choice (penne, fettuccine, or rigatoni work well)
- 1 Tablespoon olive oil
- ½ cup onion, finely chopped
- 3-4 cloves garlic, minced
- 1 Tablespoon butter
- 1 pound chicken breasts, cut into bite-size pieces
- ½ teaspoon EACH Italian seasoning, smoked paprika, red pepper flakes, garlic powder, salt, pepper
- 1 cup heavy cream
- ½ cup Parmesan cheese, grated
- ½ cup sun-dried tomatoes, chopped (oil-packed, drained)
- Fresh basil leaves for garnish
Preparation:
Step 1: Cook the pasta according to the package directions. While the pasta is cooking, prepare the other ingredients. It’s important to cook the pasta al dente – slightly firm to the tooth – as it will continue to cook a bit in the sauce. Once cooked, drain the pasta well and set it aside. A little starchy pasta water reserved (about ½ cup) can be helpful to adjust the sauce consistency later, if needed.
Step 2: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 3-5 minutes, or until softened and translucent. Make sure to stir occasionally to prevent sticking and ensure even cooking.
Step 3: Add the minced garlic to the skillet and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic, as this can give the dish a bitter taste. The garlic should be golden and aromatic.
Step 4: Add the butter to the skillet and let it melt completely. Then, add the bite-size pieces of chicken breast. Season the chicken with the Italian seasoning, smoked paprika, red pepper flakes, garlic powder, salt, and pepper. Ensure the chicken pieces are evenly coated with the spices. Cook the chicken for about 6-8 minutes, or until it is browned on all sides and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
Step 5: Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Simmer gently for about 5-7 minutes, or until the sauce has thickened slightly. Stir frequently to prevent the sauce from sticking to the bottom of the pan and to ensure the Parmesan cheese melts smoothly into the cream. The sauce should be rich and velvety.
Step 6: Add the chopped sun-dried tomatoes and the cooked pasta to the skillet. Toss everything together to coat the pasta evenly with the creamy sauce. Make sure all the pasta is coated. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.
Step 7: Garnish with fresh basil leaves before serving. The basil adds a pop of freshness and visual appeal to the dish. Serve immediately for the best taste and texture.
Serving Suggestions:
- Serve hot in bowls, garnished with fresh basil leaves.
- Pair with a side salad or crusty bread to soak up the delicious sauce.
- A glass of chilled white wine, such as Pinot Grigio or Sauvignon Blanc, complements the dish beautifully.
- For a heartier meal, serve with roasted vegetables like broccoli or asparagus.
Tips:
- Don’t overcook the pasta: Aim for al dente for the best texture.
- Use good quality Parmesan cheese: It makes a big difference in the flavor of the sauce.
- Adjust the spice level: Add more or less red pepper flakes to suit your taste.
- For a richer flavor: Marinate the chicken in Italian dressing for at least 30 minutes before cooking.
- To save time: Use pre-cooked grilled chicken or rotisserie chicken.
- Spice It Up: Add a pinch of cayenne pepper to the sauce for an extra kick.
- Customize: Feel free to add other vegetables to the dish, such as spinach, mushrooms, or bell peppers.
- Make it Ahead: Prepare the sauce ahead of time and store it in the refrigerator for up to 3 days. Reheat the sauce and add the pasta and sun-dried tomatoes when ready to serve.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Nutritional Information: (Approximate, per serving)
Disclaimer: Nutritional values are approximate and can vary based on specific ingredients and portion sizes.
Please consult with a registered dietitian or nutritionist for personalized nutritional guidance.
- Calories: 650
- Protein: 40g
- Sodium: 700mg
Conclusion
This “Marry Me Chicken Pasta” is a showstopper, plain and simple. It’s the kind of dish that makes people feel loved and appreciated. With its rich, creamy sauce, tender chicken, and burst of flavors, it’s a guaranteed success for any occasion. So go ahead, make this pasta, and prepare to be showered with compliments. Don’t be surprised if someone pops the question – after all, it’s called “Marry Me Chicken” for a reason! Enjoy the cooking and the delicious results! This dish is sure to become a new favorite in your repertoire.
Questions and Answers about this recipe
Q1: Can I use a different type of pasta?
A: Absolutely! While I recommend penne, fettuccine, or rigatoni because their shapes hold the sauce beautifully, feel free to experiment. Bowtie pasta, rotini, or even linguine would work well. The key is to choose a pasta shape that you enjoy and that can capture the creamy sauce effectively. Just ensure you cook it al dente!
Q2: I don’t have heavy cream. Can I substitute something else?
A: Yes, you can! While heavy cream provides the richest, most luxurious texture, you can substitute it with half-and-half for a lighter version. You could also use whole milk, but the sauce might not be as thick. If using milk, consider adding a tablespoon of flour or cornstarch mixed with a little cold water to help thicken the sauce. Also cream cheese can add the creamy rich flavour
Q3: I’m not a fan of sun-dried tomatoes. Can I leave them out?
A: You can certainly leave them out if you don’t like them, but I highly recommend trying them as they add a unique tangy and slightly sweet flavor that complements the creamy sauce perfectly. If you’re hesitant, start with a smaller amount and see how you like it. Alternatively, you could substitute them with roasted red peppers for a similar flavor profile.
Q4: How can I make this recipe vegetarian?
A: To make this recipe vegetarian, simply omit the chicken. You can add other vegetables to compensate for the chicken, such as mushrooms, spinach, bell peppers, or zucchini. You could also add some chickpeas or white beans for added protein. Consider sautéing the vegetables in the same way you would the chicken, seasoning them with the same Italian seasoning and spices.
Q5: Can I make this recipe ahead of time?
A: Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to 3 days. When ready to serve, cook the pasta according to the package directions, then reheat the sauce in a skillet over medium heat. Add the cooked pasta and sun-dried tomatoes, toss to coat, and serve immediately. Keep in mind that the pasta may absorb some of the sauce as it sits, so you may need to add a splash of milk or cream to loosen it up when reheating.
