Marry Me Chicken Pasta
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Who needs Cupid when you’ve got Marry Me Chicken Pasta? This dish packs a punch of creamy, sun-dried tomato goodness that might just have your guests proposing to your cooking skills!
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.
Serve This With
For a truly memorable Valentine’s Day dinner, pair my Marry Me Chicken Pasta with sides that complement its rich and creamy flavors and finish off with a sweet touch.
Easy Garlic Bread
Caesar Salad Recipe
Mini Caprese Salad Bites
The Best Tiramisu
Frequently Asked Questions
Why is it called “Marry Me Chicken”?
The name “Marry Me Chicken” originally comes from the idea that it’s so good, it could inspire a marriage proposal! When I first shared this recipe on Craving Home Cooked, its blend of flavors, ease of preparation, and irresistible appeal led to its viral success.
Can I make this dish ahead of time?
Absolutely! You can cook the chicken and sauce ahead of time and simply reheat it when you’re ready to serve. Just cook the pasta fresh for the best texture, and combine everything together before serving. It’s a great time-saver for a special occasion.
Is there a lighter alternative to heavy cream in this recipe?
Yes, if you’re looking for a lighter option, you can use half-and-half or a combination of milk and a little butter. Keep in mind, this might slightly alter the creaminess of the sauce, but it’ll still be delicious.
Expert Tips
- Use Oil from Sun-Dried Tomatoes: For an extra burst of flavor, use the oil from the jar of sun-dried tomatoes instead of regular olive oil.
- Don’t Overcook the Pasta: Cook your pasta until it’s just al dente. It will continue to soften slightly when mixed with the hot sauce, ensuring the perfect texture in every bite.
- Season in Stages: Season your chicken generously before cooking, and then adjust the seasoning of your sauce after it’s combined with the pasta. This layers the flavors beautifully.
- Let the Sauce Simmer: Allow the sauce to simmer until it thickens slightly. This concentrates the flavors and creates a richer, creamier texture.
- Fresh is Best for Garnish: Use fresh basil for garnishing your dish. It adds a bright, herby freshness that dried herbs just can’t match.
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
- Chicken Pot Pie Pasta
- Lemon Pasta
- Creamy Italian Sausage Pasta
- Spaghetti Bolognese
- Caprese Pasta Salad
- Creamy Jerk Chicken Pasta
- Caramelized Onion Pasta
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Marry Me Chicken Pasta
Video
Ingredients
- 12 ounces rigatoni pasta (or other small shaped pasta)
- 2 large chicken breasts (boneless and skinless, cut into bite size pieces)
- salt and pepper (to taste)
- 2 tablespoons olive oil (or oil from sun-dried tomatoes)
- 3 cloves garlic (minced)
- ½ teaspoon red pepper flakes
- ½ cup sun-dried tomatoes (chopped)
- 1 cup chicken broth (low sodium)
- 1 cup heavy cream
- 1 cup Parmesan cheese
- ¼ cup fresh basil (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and set aside.
- Season the chicken pieces with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes.
- Add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant. Add the sun-dried tomatoes and cook for an additional 2 minutes.
- Pour in the chicken broth and heavy cream. Bring to a simmer, then reduce the heat and continue to simmer for about 10 minutes, or until the sauce starts to thicken.
- Stir in the grated Parmesan cheese and chopped basil. Cook until the cheese is melted and the sauce is creamy.
- Add the cooked rigatoni to the skillet and toss everything together until the pasta is coated in the creamy sauce.
- Plate the pasta and top with extra grated Parmesan and fresh basil for garnish.
Equipment
Notes
- Adjust Spice Level: Feel free to tweak the amount of red pepper flakes to suit your taste. Less for milder palates, more if you love a spicy kick!
- Pasta Choice Matters: While rigatoni is great for holding sauce, you can experiment with different pasta shapes like penne or fusilli.
- Cheese Variations: Parmesan is classic, but don’t hesitate to try other cheeses like Pecorino Romano for a different flavor profile.
- Fresh Basil is Key: For the best flavor, use fresh basil for garnishing. It adds a lovely aroma and a fresh taste.
- Creamy Sauce Tip: If your sauce thickens too much upon reheating, just add a splash of milk or broth to bring back its creamy consistency.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
