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To make Marry Me Chicken Pasta, gather these simple ingredients: - 2 boneless, skinless chicken breasts, sliced into thin strips - 8 oz penne pasta - 1 tablespoon extra virgin olive oil - 3 cloves garlic, finely minced - 1 cup heavy cream - 1 cup sun-dried tomatoes, chopped into small pieces - 1 cup fresh baby spinach - 1 teaspoon dried oregano - Salt and black pepper, to taste - ½ cup grated Parmesan cheese - Fresh basil leaves, for garnish Not all ingredients are set in stone. You can swap some for what you have: - Use chicken thighs instead of breasts for more flavor. - Swap penne for another pasta like fusilli or farfalle. - If you lack heavy cream, try half-and-half or a non-dairy cream. - Fresh spinach can be replaced with kale or arugula. - Use feta or goat cheese in place of Parmesan for a twist. When choosing ingredients, focus on quality for the best taste: - Select fresh chicken breasts from a trusted source. - Look for pasta that is made with high-quality durum wheat. - Choose sun-dried tomatoes packed in oil for more flavor. - Use fresh spinach and herbs; they add brightness to the dish. - Select good quality olive oil. It enhances the dish's richness. For the full recipe, check out the details and bring this dish to life! Boil water in a large pot. Add salt to the water. Once it boils, add 8 ounces of penne pasta. Cook for 10-12 minutes until al dente. Drain the pasta in a colander. Save about ½ cup of the pasta water for later. Set the pasta aside while you cook the chicken. In a large skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. Season 2 boneless, skinless chicken breasts with salt, black pepper, and 1 teaspoon of dried oregano. Once the oil is hot, add the chicken in a single layer. Cook for 5-7 minutes. Flip the chicken halfway through. Once it’s golden brown, remove it from the skillet. Cover it to keep warm. Using the same skillet, add 3 cloves of minced garlic. Sauté for about 30 seconds until fragrant. Be careful not to brown the garlic. Add 1 cup of chopped sun-dried tomatoes next. Let them cook for about a minute. Gradually pour in 1 cup of heavy cream while stirring. Bring the mixture to a gentle simmer. Let it cook for 2-3 minutes until it thickens slightly. Return the cooked chicken to the skillet. Add in the fresh baby spinach and the drained penne pasta. Toss everything gently. Make sure the pasta is well coated in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water. Next, sprinkle in ½ cup of grated Parmesan cheese. Stir until the cheese melts into the sauce. Adjust seasoning with more salt and pepper if needed. Serve warm in deep bowls and garnish with fresh basil leaves. Enjoy this delightful dish! For the complete recipe, check the Full Recipe. To cook chicken perfectly, start with the right cut. I prefer boneless, skinless chicken breasts. Slice them into thin strips for quick cooking. This helps them cook evenly and stay juicy. Season the chicken well with salt, black pepper, and oregano. Heat olive oil in your skillet until it shimmers. Add the chicken in a single layer and let it sear. Cook for 5-7 minutes and flip halfway. Look for a golden-brown color. Remove the chicken when it’s fully cooked and keep it warm. The sauce in Marry Me chicken pasta should be creamy but not too thick. After adding the heavy cream, let it simmer for a few minutes. If it gets too thick, you can fix it easily. Add a splash of reserved pasta water to loosen it up. This water is starchy, so it helps the sauce stick to the pasta. Keep stirring until you reach your desired consistency. Remember, you want it to coat the pasta well. To boost flavor, consider adding fresh herbs. A bit of basil or thyme can elevate the dish. Sun-dried tomatoes add a tangy kick, while garlic gives depth. Don’t skip the Parmesan cheese; it brings richness. Taste the sauce before serving and adjust with more salt or pepper if needed. The balance of flavors is key to making this dish special. You can also explore adding a pinch of red pepper flakes for a touch of heat. {{image_4}} You can easily make a vegetarian version of Marry Me Chicken Pasta. Instead of chicken, use grilled zucchini or mushrooms. These veggies add a nice texture and flavor. For creaminess, use a plant-based cream or a mixture of cashews and water blended until smooth. This keeps the dish rich while being meat-free. For a gluten-free version, swap the penne pasta with gluten-free pasta. Many brands offer tasty gluten-free options made from rice or quinoa. Just be sure to check the cooking time, as it may differ from regular pasta. You can add more flavors and textures to your dish. Consider tossing in artichokes or bell peppers for extra color. A splash of lemon juice brightens the dish. You may also add fresh herbs like thyme or parsley for more depth. These extras can elevate your Marry Me Chicken Pasta and make it even more delightful. To store your Marry Me Chicken Pasta, let it cool first. Place it in an airtight container. This helps keep it fresh. You can keep it in the fridge for up to three days. Make sure to label the container with the date. This way, you’ll know when to eat it. When you’re ready to eat the leftovers, reheating is key. Use a skillet for even heating. Add a splash of cream or pasta water to keep it moist. Heat it over medium until hot. You can also microwave it in short bursts. Stir in between to avoid hot spots. If you want to keep it longer, freezing is an option. Store the pasta in a freezer-safe container. It can last for up to three months in the freezer. To reheat, let it thaw in the fridge overnight. Then, follow the reheating tips above for the best results. For the full recipe, check out the detailed instructions above. Marry Me Chicken Pasta is a rich and creamy dish. It features chicken, sun-dried tomatoes, and spinach. This meal gets its name from its delicious taste. Many say it's so good, it might lead to a proposal! The creamy sauce pairs well with the penne pasta. It’s a perfect dish for a romantic dinner or a cozy family night. Yes, you can use different types of pasta! While penne is great, you might try spaghetti or fettuccine. Bowtie pasta or rigatoni can also work well. Just keep the cooking time in mind. Different pasta shapes may need slight adjustments to cook perfectly. Choose what you love best! You can make Marry Me Chicken Pasta ahead of time! Cook the chicken and sauce in advance. Store them in the fridge for up to two days. When ready to eat, just cook the pasta and mix everything together. You can reheat the chicken and sauce in a pan. Add a splash of cream if needed to keep it creamy. Enjoy the great flavors without the fuss! For the complete recipe, check out the Full Recipe. In this blog post, we covered how to make Marry Me Chicken Pasta. First, we listed the key ingredients and shared great substitutions. Next, I walked you through step-by-step cooking methods. You learned tips to enhance flavor and perfected your chicken. I also shared variations for different diets and best practices for storage. Making this dish is fun and rewarding. It’s a meal you’ll love to share. Enjoy your cooking adventure!

Marry Me Chicken Pasta Recipe

Impress your loved ones with this Marry Me Chicken Pasta recipe that combines creamy sauce, juicy chicken, and vibrant vegetables for a dish that’s irresistible! Discover simple steps to create this savory delight that might even lead to a proposal. Learn how to select fresh ingredients, cook chicken to perfection, and whip up the ideal creamy sauce. Ready to make a delicious meal? Click through to explore the full recipe and bring this culinary magic to your kitchen!
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Ingredients
  

2 boneless, skinless chicken breasts, sliced into thin strips

8 oz penne pasta

1 tablespoon extra virgin olive oil

3 cloves garlic, finely minced

1 cup heavy cream

1 cup sun-dried tomatoes, chopped into small pieces

1 cup fresh baby spinach

1 teaspoon dried oregano

Salt and black pepper, to taste

½ cup grated Parmesan cheese

Fresh basil leaves, for garnish

Instructions
 

Cook the Pasta: In a large pot, bring about 4-5 quarts of salted water to a rolling boil. Add the penne pasta and cook according to the package instructions, typically around 10-12 minutes, until al dente. Drain the pasta in a colander and set aside while preserving about ½ cup of the pasta water.

    Sauté Chicken: Heat the olive oil in a large skillet over medium heat. Season the sliced chicken breasts with salt, black pepper, and dried oregano. Once the oil is hot, add the chicken to the skillet in a single layer. Cook for 5-7 minutes, flipping halfway through, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and place it on a plate, covering it to keep warm.

      Prepare the Sauce: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, taking care not to let it brown. Next, stir in the chopped sun-dried tomatoes, allowing them to infuse the oil for another minute. Gradually pour in the heavy cream, stirring to combine and bring the mixture to a gentle simmer. Allow the sauce to simmer for 2-3 minutes until it thickens slightly, stirring occasionally.

        Combine Ingredients: Return the cooked chicken to the skillet, followed by the fresh baby spinach and the drained penne pasta. Toss everything together gently, ensuring the pasta is well coated in the creamy sauce and the spinach wilts down. If the sauce seems too thick, add a splash of the reserved pasta water until the desired consistency is reached.

          Finish with Cheese: Sprinkle in the grated Parmesan cheese, stirring until it completely melts into the sauce, creating a rich and creamy texture. Taste and adjust seasoning with additional salt and black pepper as needed.

            Serve: Serve the pasta warm in deep bowls. Garnish each serving with fresh basil leaves and an extra sprinkle of Parmesan cheese for added flavor and visual appeal.

              Prep Time: 10 mins | Total Time: 30 mins | Servings: 4