Marry Me Chicken Pasta Recipe
Ingredients:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
For the Sauce:
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
For the Pasta:
- 8 ounces pasta (fettuccine, penne, or spaghetti)
- Fresh basil leaves, for garnish
- Additional grated Parmesan cheese, for garnish
Directions:
For the Chicken:
- Season the chicken breasts with salt and pepper.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add the chicken breasts and cook for about 6-8 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.
For the Sauce:
- Using the same skillet, add chicken broth to deglaze the pan, scraping up the browned bits.
- Stir in the heavy cream, Parmesan cheese, sun-dried tomatoes, garlic, Italian seasoning, and red pepper flakes.
- Bring the sauce to a simmer and cook for about 5 minutes until it thickens.
- Season with salt and pepper to taste.
For the Pasta:
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
Assembly:
- Slice the cooked chicken breasts.
- Place the cooked pasta on a serving plate, top with sliced chicken, and pour the creamy sun-dried tomato sauce over.
- Garnish with fresh basil leaves and additional Parmesan cheese before serving.
Nutritional Information:
- Calories: 650 kcal per serving
- Servings: 4
Total Time:
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40
FAQs for Marry Me Chicken Pasta
Q: Can I use a different type of pasta?
A: Yes, you can use any pasta you prefer such as fettuccine, penne, spaghetti, or even gluten-free pasta if needed. Just cook according to package instructions.
Q: Can I substitute the heavy cream with something lighter?
A: You can substitute heavy cream with half-and-half or a combination of milk and cornstarch for a lighter option. However, this may slightly affect the creaminess of the sauce.
Q: Can I use a different type of cheese instead of Parmesan?
A: Yes, Romano or Asiago cheese can be used as substitutes, though they will have a slightly different flavor. Parmesan provides the best result for a classic taste.
Q: Can I use fresh tomatoes instead of sun-dried tomatoes?
A: Sun-dried tomatoes have a concentrated, tangy flavor that adds depth to the dish, but if you prefer fresh tomatoes, you can use them. However, they won’t offer the same intensity in flavor.
Q: Can I make this dish ahead of time?
A: You can prepare the chicken and sauce ahead of time, then reheat them and cook the pasta just before serving for the best texture. The sauce may thicken when stored, so you might need to add a splash of broth or cream when reheating.
Q: How can I store leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a bit of cream or chicken broth to loosen the sauce.
Q: Can I make this recipe dairy-free?
A: You can substitute dairy-free cream and cheese alternatives if needed. Coconut cream or almond milk can work for the sauce, but keep in mind that the flavor may vary slightly.
Q: What can I use instead of chicken breasts?
A: Chicken thighs are a great alternative as they stay juicy during cooking. You can also use pre-cooked rotisserie chicken to save time.
Q: Is this recipe spicy?
A: The red pepper flakes add a slight kick, but they are optional. Feel free to adjust the amount based on your spice preference.
Q: Can I freeze this dish?
A: While you can freeze the sauce and chicken separately, pasta tends to get mushy when frozen. It’s better to cook fresh pasta when you’re ready to serve.