Hey there! So, let me tell you about this recipe that’s been a lifesaver countless times – Marry Me Chicken Pasta. It’s one of those dishes that I stumbled upon while trying to impress my partner (back then, I still believed that the way to someone’s heart was through their stomach). The first time I made it, I was a ball of nerves, but somehow it turned out just perfect and now it’s become a sort of signature dish for me.
Why You’ll Love This
I whip this up whenever I want something that feels fancy but is actually super easy. My family goes absolutely bananas for it because it’s creamy, flavorful, and just a little bit indulgent. (Full disclosure: it involves a bit of cream and cheese, so not exactly diet food, but ooh is it worth it!) And honestly, if you can boil pasta and sauté chicken, you’ve got this!
Ingredients
- 2 large chicken breasts (or a package of thighs if you like them juicier!)
- Salt and pepper to taste
- 1 tablespoon olive oil
- 2 cloves garlic, minced (or more, if you’re like me and love garlic)
- 1/2 cup chicken broth (I sometimes sneak in a splash of white wine too – nobody minds!)
- 1 cup heavy cream (half-and-half works in a pinch)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 10 cherry tomatoes, halved
- 250g pasta of your choice (penne or spaghetti are my faves)
- A handful of fresh basil, chopped (optional but delightful)
Directions
- First off, salt and pepper your chicken. Heat the olive oil in a big pan over medium heat. Throw in the chicken and cook it until it’s golden brown on both sides – probably about 5-6 minutes per side. Don’t stress if it’s a little undercooked; it’ll finish up later.
- Remove the chicken. In the same pan, toss in the garlic. It gets fragrant in about 30 seconds, which is when I usually sneak a taste of the sauce base. Pour in the chicken broth (or wine) and let it reduce a bit – it should start smelling amazing.
- Add the cream and Parmesan. Stir until it’s all smooth and cheesy-looking. Put the chicken back in and let it simmer until the chicken is cooked through, maybe 10 more minutes.
- Meanwhile, cook the pasta according to the package directions. This is also when I sometimes realize I’ve forgotten to set the table.
- Once the chicken is done, slice it up, then toss it with the pasta, tomatoes, and a bit of fresh basil. Taste it – maybe needs a touch more salt or pepper?
Notes
Through trial and error, I found that pounding the chicken makes it cook evenly (and faster!). And don’t worry if the sauce seems a bit too thick; the pasta usually absorbs it perfectly.
Variations
I once tried adding some mushrooms – it was a hit! But, adding too many veggies can water down the sauce, so go easy. Oh, and don’t try using low-fat cream; it just doesn’t have the same richness.
Equipment
If you don’t have a big enough pan, use a pot. I’ve done it in a pinch and it works just fine!
Storage Information
This keeps for a couple of days in the fridge, though honestly, in my house, it never lasts more than a day! It actually tastes even better the next day, I think.
Serving Suggestions
I like serving this with a side of garlic bread – we dip it in the sauce! Or a simple green salad to make me feel a tad healthier.
Pro Tips
Don’t rush the simmering stage. I once tried cranking up the heat to speed things up, and regretted it because the sauce separated. Patience is a virtue, they say!
FAQ
Can I use a different type of cheese? Sure! Pecorino works nicely, too. Just watch the saltiness.
What if I don’t have fresh basil? Well, dried basil can work in a pinch, but it’s not quite the same.
Can this be made dairy-free? I’ve heard coconut cream might work, but I haven’t tried it myself. If you do, let me know how it goes!
