I make this creamy chicken pasta when love needs dinner fast. It sits with Chicken Pasta Recipes, Baked Pasta Recipes, Baked Chicken Breast Recipes, Alfredo Pasta Recipes, Boneless Skinless Chicken Thigh Recipes, Baked Chicken Tenderloins, Best Pasta Recipes.
Table of Contents
- 1 Key Takeaways
- 2 Easy Marry Me Chicken Pasta Recipe
- 3 Ingredients for Marry Me Chicken Pasta
- 4 How to Make Marry Me Chicken Pasta
- 5 Tips for Making Marry Me Chicken Pasta
- 6 Making Marry Me Chicken Pasta Ahead of Time
- 7 Storing Leftover Marry Me Chicken Pasta
- 8 Try these pasta next
- 9 Marry Me Chicken Pasta
- 10 Nutrition
1 Key Takeaways
I cook for comfort and for smiles. This dish gives both. Tender chicken meets a creamy sauce with sun dried tomato and a soft bite of pasta. I plate it and the table goes quiet in a good way.
The pan uses one burner and steady heat. The method stays simple. The finish tastes rich but the steps stay clear. New cooks feel brave here and busy nights still get a warm meal.
I write this as Lila for Lila Cooks at https://www.lilacooks.com. I test, taste, and adjust. I share what works in a small kitchen with normal tools and a real appetite.
2 Easy Marry Me Chicken Pasta Recipe
I lean on Chicken Pasta Recipes when time runs tight and when comfort calls. Chicken Pasta Recipes sit on my fridge list for that reason. This version keeps the sauce silky and the chicken juicy. You stir, you taste, you win dinner.
I start with pantry friends and a single skillet. Garlic wakes the oil. Tomatoes bring sweet chew. Cream and stock join and turn glossy as I stir. The aroma feels like a warm hug that came on time.
The name makes a bold promise. I will not judge that part. I just know the plate empties fast. The fork scrapes and I grin. Short keyword creamy chicken pasta fits here too, because that is what you get.
3 Ingredients for Marry Me Chicken Pasta
Boneless chicken I cut the pieces small and even. They cook fast and stay tender in the sauce. Thighs taste lush. Breasts taste light. Pick the cut that suits your eaters.
Short pasta I like penne or rigatoni. Each tube holds sauce and gives a nice chew. Any sturdy shape works. I cook to a soft bite so the pasta keeps structure in the creamy pool.
Sun dried tomatoes I slice them thin. They bring sweet tang and a pleasant chew. They also tint the cream with a warm color that looks like a sunset in the pan.
Garlic I mince it fine. It perfumes the oil and sets the tone. A little browning adds a nutty note and makes the sauce taste deep and round.
Chicken stock I pour a small splash to lift the browned bits. Those bits carry flavor. The stock lightens the cream and keeps the sauce from feeling heavy.
Heavy cream I stir until the spoon glides and leaves a soft trail. The cream turns the pan glossy and kind. It binds pasta and chicken without effort.
Parmesan I grate fresh and let it melt off heat. It brings salt and umami and that cozy aroma you know from a good trattoria night.
Red pepper I use a pinch for a light spark. It wakes the cream and keeps each bite lively without heat that lingers.
Dried herbs A small shake of oregano and thyme gives an herby thread. It ties the sauce to the chicken and keeps the taste balanced.
Lemon I squeeze at the end. Acid brightens the cream and lets the tomatoes sing. One small squeeze makes the whole pan pop.
4 How to Make Marry Me Chicken Pasta
Step 1 cook pasta Boil a big pot of salted water. Drop the pasta and cook to a soft bite. Scoop a cup of water for later. Drain and set near the stove.
Step 2 brown chicken Pat the chicken dry and season with salt and pepper. Heat oil in a wide skillet. Sear the pieces until golden on both sides. Move them to a plate.
Step 3 build fond Lower the heat. Add garlic and the sliced tomatoes. Stir until fragrant. The pan will show browned bits. That is flavor waiting for you.
Step 4 make sauce Pour in stock and scrape the pan clean. Add cream and a small shower of parmesan. Stir until the spoon leaves light trails and the sauce looks glossy.
Step 5 bring it together Slide the chicken into the sauce with any juices. Toss in the pasta. If the sauce looks tight add a splash of the pasta water and toss again.
Step 6 finish Squeeze lemon. Taste for salt. Add a pinch of red pepper if you like a small spark. Serve warm with extra parmesan. Longtail one pot chicken pasta recipe fits the method well.
5 Tips for Making Marry Me Chicken Pasta
I salt the water like the sea. Pasta needs that first season. It sets the base for flavor that holds through the sauce and the plate.
I keep the heat steady. A calm simmer helps cream stay smooth. A hard boil can split the sauce and that feels sad. Slow and steady wins this pan.
I grate cheese fresh. It melts cleaner and tastes fuller. Store shreds can clump. Fresh snow of parmesan falls and vanishes into silk. Short keyword sun dried tomato pasta lands here as the perfect partner.
6 Making Marry Me Chicken Pasta Ahead of Time
I cook the pasta one minute short and toss it with a spoon of oil. I chill it flat on a tray. It keeps the shape and waits without sticking.
I make the sauce and stop before the final thickness. I cool it fast and store it in a jar. On reheat I add a spoon of stock and it returns to a soft gloss.
For a party plan I hold chicken and pasta separate. I rewarm the sauce then join all three in the skillet. Longtail easy chicken pasta with cream writes itself at this step. The yield tastes fresh.
7 Storing Leftover Marry Me Chicken Pasta
I pack portions in shallow containers. The quick cool keeps texture and taste. I label and tuck them on the top shelf so they do not vanish behind pickles.
For reheat I add a spoon of water or milk to a skillet. I warm on low and stir until the sauce loosens again. The pasta wakes up and the chicken stays tender.
Leftovers keep for three days. I do not freeze this one. Cream can break under ice. Longtail marry me chicken pasta skillet holds best when fresh or gently rewarmed.
8 Try these pasta next
9 Marry Me Chicken Pasta
Marry Me Chicken Pasta Creamy Sun Dried Tomato Sauce Chicken Pasta Recipes
Ingredients
For the Chicken
- 1 pound boneless skinless chicken breasts or thighs, cut into bite size pieces
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
For the Sauce
- 3 cloves garlic, minced
- 0.75 cup sun dried tomatoes in oil, drained and sliced
- 1 cup chicken broth
- 1 cup heavy cream
- 0.5 cup grated parmesan cheese
- 0.5 teaspoon red pepper flakes
- 0.5 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- Juice of 0.5 lemon
- Salt and pepper to taste
For the Pasta
- 12 ounces short pasta such as penne or rigatoni
- 2 tablespoons reserved pasta water, as needed
For Serving
- Fresh basil leaves, torn
- Extra parmesan
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente. Reserve a splash of the water and drain.
Brown the Chicken
- Season chicken with salt, pepper, and garlic powder. Heat olive oil in a wide skillet over medium heat. Sear the chicken until golden and cooked through. Transfer to a plate.
Build the Sauce
- In the same skillet, add garlic and sun dried tomatoes. Stir until fragrant.
- Pour in chicken broth and scrape up browned bits. Simmer until slightly reduced.
- Stir in cream, parmesan, red pepper flakes, oregano, and thyme. Simmer until the sauce thickens and coats a spoon.
Finish the Dish
- Return chicken and any juices to the pan. Add cooked pasta and toss. If the sauce needs loosening, add a spoon of pasta water.
- Squeeze in lemon juice. Taste and add salt and pepper as needed.
- Top with basil and more parmesan. Serve warm.
10 Nutrition
One bowl brings about five hundred eighty five calories with a strong thirty two grams of protein. The balance suits a weeknight dinner and still feels like comfort.
Sodium lands near seven hundred twenty milligrams when seasoned to taste. You can hold back on salt during the boil if you track sodium closely at home.
Fat sits near twenty eight grams with thirteen from saturated fat. Fiber reaches three grams thanks to the tomatoes and the pasta shape. For a lift add a handful of spinach near the end and you gain color and extra greens.
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