There’s something magical about a dish that’s so delicious it could inspire a marriage proposal. That’s exactly what this Marry Me Chicken Pasta recipe promises – a combination so irresistible that it might just lead to wedding bells! I’ve perfected this recipe through countless attempts, and today I’m excited to share my version that combines the beloved Marry Me Chicken with perfectly cooked pasta.
Why You’ll Love This Recipe
Before we dive into the cooking process, let me tell you why this dish has earned its romantic reputation. The creamy sun-dried tomato sauce, tender chicken, and al dente pasta create a symphony of flavors that’s simply impossible to resist. It’s the perfect blend of comfort and sophistication, making it ideal for both special occasions and elevated weeknight dinners.
Ingredients You’ll Need
For the Chicken:
- 4 large chicken breasts, boneless and skinless
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper to taste
For the Pasta and Sauce:
- 1 pound fettuccine or penne pasta
- 3 tablespoons butter
- 6 cloves garlic, minced
- 2 cups heavy cream
- 1 cup chicken broth
- 1 cup sun-dried tomatoes, chopped (packed in oil, drained)
- 1 cup freshly grated Parmesan cheese
- 1/2 cup mascarpone cheese
- 1/4 cup fresh basil, chopped
- 1 teaspoon red pepper flakes (adjust to taste)
- 2 tablespoons all-purpose flour
- Additional salt and black pepper to taste
Kitchen Equipment Needed
Here’s what you’ll need to have ready:
- Large skillet or sauté pan
- Large pot for pasta
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Cheese grater
- Wooden spoon or spatula
- Tongs
- Colander
- Instant-read thermometer
Detailed Instructions
Step 1: Prepare the Chicken
- Pat the chicken breasts dry with paper towels
- In a small bowl, combine Italian seasoning, garlic powder, paprika, salt, and pepper
- Season both sides of the chicken breasts generously with the spice mixture
- Heat olive oil in a large skillet over medium-high heat
- Cook chicken for 5-7 minutes per side until golden brown and internal temperature reaches 165°F (74°C)
- Remove chicken from pan and let rest on a cutting board
Step 2: Cook the Pasta
- Bring a large pot of salted water to a rolling boil
- Add pasta and cook according to package directions until al dente
- Reserve 1 cup of pasta water before draining
- Drain pasta and set aside
Step 3: Make the Sauce
- In the same skillet used for chicken, melt butter over medium heat
- Add minced garlic and sauté until fragrant (about 1 minute)
- Sprinkle flour over the garlic and butter, whisking constantly for 1 minute
- Slowly pour in heavy cream and chicken broth, whisking continuously
- Add sun-dried tomatoes and red pepper flakes
- Simmer for 5 minutes until sauce begins to thicken
- Stir in Parmesan cheese and mascarpone until melted and smooth
- Season with salt and black pepper to taste
Step 4: Combine and Finish
- Slice the rested chicken into thick strips
- Add cooked pasta to the sauce, tossing to coat evenly
- Add chicken back to the pan
- If needed, add reserved pasta water to reach desired consistency
- Stir in fresh basil
- Garnish with additional Parmesan and basil if desired
Pro Tips for Perfect Results
- Room Temperature Ingredients: Bring the heavy cream and mascarpone to room temperature before cooking for the smoothest sauce
- Quality Matters: Use freshly grated Parmesan cheese rather than pre-grated for better melting and flavor
- Pasta Water: The starchy pasta water is your friend! Save it to adjust the sauce consistency
- Don’t Overcook: Keep the chicken juicy by using a meat thermometer and not overcooking
- Sun-dried Tomatoes: If using dry-packed tomatoes, rehydrate them in warm water for 30 minutes before using
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 785 |
| Protein | 42g |
| Carbohydrates | 62g |
| Fat | 43g |
| Fiber | 4g |
| Sodium | 680mg |
| Sugar | 5g |
*Based on 6 servings per recipe
Storage and Reheating
Storage Instructions
- Refrigerator: Store in an airtight container for up to 3 days
- Freezer: Store in a freezer-safe container for up to 2 months
- Sauce: Can be made ahead and stored separately for up to 5 days
Reheating Guidelines
- Stovetop: Add a splash of cream or milk and reheat over medium-low heat
- Microwave: Heat in 30-second intervals, stirring between each
- Oven: Cover with foil and heat at 350°F (175°C) for 15-20 minutes
Serving Suggestions
- Fresh green salad with lemon vinaigrette
- Garlic bread or crusty Italian bread
- Roasted vegetables (asparagus, broccoli, or Brussels sprouts work well)
- Sparkling water with lemon
- Italian sodas for a festive touch
Common Questions and Answers
Q: Can I use chicken thighs instead of breasts?
A: Yes! Chicken thighs work wonderfully in this recipe and often stay more tender. Just adjust cooking time accordingly as thighs may take slightly longer to cook through.
Q: How can I make this recipe lighter?
A: You can substitute half-and-half for heavy cream and reduce the amount of cheese. However, the sauce won’t be as rich and creamy.
Q: Can I make this dish ahead of time?
A: Yes, but I recommend making the components separately. Cook the pasta and chicken, and make the sauce fresh when ready to serve. This ensures the best texture.
Q: What can I substitute for mascarpone cheese?
A: Cream cheese is the best substitute, though the flavor will be slightly tangier. Let it soften at room temperature before using.
Q: Is there a gluten-free version?
A: Absolutely! Use your favorite gluten-free pasta and replace the flour with cornstarch or gluten-free flour blend.
Q: Why is my sauce too thick/thin?
A: If too thick, add reserved pasta water gradually. If too thin, simmer longer or add more freshly grated Parmesan cheese.
Recipe Variations
Spicy Version
- Add 1 tablespoon calabrian chilies
- Increase red pepper flakes to 2 teaspoons
- Add 1/4 teaspoon cayenne pepper
Vegetarian Adaptation
- Replace chicken with sautéed mushrooms
- Use vegetable broth instead of chicken broth
- Add extra vegetables like spinach or roasted bell peppers
Seafood Version
- Substitute chicken with shrimp or scallops
- Add 1/4 cup white wine to the sauce
- Include fresh lemon zest in the final garnish
I hope this Marry Me Chicken Pasta recipe brings as much joy to your kitchen as it has to mine. Remember, cooking is an expression of love, and this dish is perfect for showing someone just how much you care. Whether you’re cooking for a special someone or treating yourself to an indulgent meal, this recipe is sure to impress.
