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- 2 boneless, skinless chicken breasts - 8 ounces pasta (fettuccine or penne work well) - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 cup heavy cream - 1 cup sun-dried tomatoes, chopped - 1 cup spinach, fresh - ½ cup grated Parmesan cheese - 1 teaspoon Italian seasoning - Salt and black pepper to taste - Fresh basil leaves for garnish Using high-quality ingredients makes a big difference. Choose fresh spinach with vibrant color. Look for chicken breasts that are firm and pink. Good olive oil enhances the flavor. Use real Parmesan cheese for a rich taste. Fresh garlic gives stronger flavor than jarred. If you need alternatives, here are some ideas: - Replace chicken with tofu for a vegetarian dish. - Use whole wheat pasta for added fiber. - Heavy cream can be swapped with coconut cream for a dairy-free option. - For a kick, add red pepper flakes to the sauce. - Use fresh herbs like oregano if you don’t have Italian seasoning. These swaps let you customize the dish to your taste while keeping it delicious! {{ingredient_image_1}} Start by bringing a large pot of salted water to a boil. Once boiling, add the pasta. Fettuccine or penne work best. Cook it according to the package instructions until it is al dente. This usually takes about 8 to 10 minutes. After that, drain the pasta and set it aside. Next, we will prepare the chicken. Season both chicken breasts with salt, pepper, and Italian seasoning. In a large skillet, heat the olive oil over medium-high heat. Add the chicken to the pan. Cook for about 6 to 7 minutes on each side. The chicken should turn golden brown and be cooked through. Once done, remove the chicken from the skillet. Let it rest for a few minutes before slicing. Now, we make the sauce. In the same skillet, add the minced garlic. Sauté it for about 30 seconds until it smells great. Then, add the chopped sun-dried tomatoes. Stir for another minute. After that, pour in the heavy cream. Bring the mixture to a gentle simmer while stirring often. To finish, stir in the fresh spinach and grated Parmesan cheese. The spinach will wilt, and the cheese will melt. Taste the sauce and add more salt or pepper if needed. Now slice the cooked chicken into strips. Add the drained pasta to the skillet with the sauce. Toss everything gently until the pasta is well coated. Serve the pasta warm, garnished with fresh basil leaves. Enjoy your delicious Marry Me Chicken Pasta! To cook chicken just right, start with fresh, boneless, skinless breasts. Season them well with salt, pepper, and Italian seasoning. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 6-7 minutes on each side. You want it golden brown and cooked through. Use a meat thermometer to check for 165°F. Let the chicken rest before slicing. This keeps it juicy and tender. The secret to a great creamy sauce lies in the heavy cream. Start by sautéing minced garlic in the same skillet. This adds depth to your flavor. Next, mix in chopped sun-dried tomatoes. They bring sweetness and tang. Pour in the heavy cream and let it simmer. Stir in fresh spinach and grated Parmesan. This makes the sauce rich and creamy. Taste and adjust salt and pepper as needed for the perfect balance. For pasta, always boil salted water for the best taste. Cook to al dente, so it holds its shape. Follow package instructions for timing. Drain the pasta, but don’t rinse it. This keeps the starch that helps the sauce stick. Add the pasta directly to your creamy sauce. Toss it gently with the chicken to combine flavors. Enjoy your creamy Marry Me Chicken Pasta right away! Pro Tips Perfect Pasta: Always cook pasta al dente for the best texture; it will continue to cook slightly when combined with the sauce. Chicken Juiciness: Let the chicken rest after cooking to retain its juices, ensuring each bite is tender and flavorful. Freshness Matters: Use fresh spinach instead of frozen for a better flavor and vibrant color in your dish. Cheese Choice: Opt for freshly grated Parmesan cheese as it melts better and enhances the overall creaminess of the sauce. {{image_2}} To make a vegetarian version, swap the chicken for hearty mushrooms. Use 2 cups of sliced mushrooms. Sauté them until golden. Keep the rest of the recipe the same. This option keeps the creamy sauce and sun-dried tomatoes. It still tastes rich and satisfying. You can also add more veggies, like zucchini or bell peppers. They bring color and flavor to the dish. If you love heat, try adding red pepper flakes. Start with ½ teaspoon and adjust to your taste. Mix them in when you sauté the garlic. This adds a nice kick without overpowering the dish. You can also use spicy Italian sausage instead of chicken. Cook it until browned, then follow the rest of the recipe. For a gluten-free meal, choose gluten-free pasta. Many brands make great options that taste good. You can also try zucchini noodles for a lighter dish. Just spiralize fresh zucchini and cook them briefly. The creamy sauce works well with these noodles too. This way, you enjoy the same flavors without gluten. After your delicious meal, let leftovers cool down. Place the chicken pasta in an airtight container. This keeps it fresh and safe to eat later. You can store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. When you're ready to enjoy leftovers, reheat them carefully. You can use a microwave; just cover it with a lid. Heat for 1-2 minutes, stirring halfway through. Another way is to use a skillet. Add a splash of water or cream to keep it moist. Warm over medium heat until hot. To freeze Marry Me Chicken Pasta, pack it in a freezer-safe container. Make sure to leave some space for expansion. It can last in the freezer for up to two months. When you're ready to eat, thaw it in the fridge overnight before reheating. Enjoy your meal again! Marry Me Chicken Pasta is a creamy dish with chicken, pasta, and sun-dried tomatoes. It has a rich flavor that many find hard to resist. The chicken is seasoned well and seared until golden. Then, it joins a creamy sauce made from garlic, heavy cream, spinach, and Parmesan cheese. This dish often gets its name from its delicious taste, making people want to propose after the first bite! You can prepare Marry Me Chicken Pasta ahead by cooking the chicken and making the sauce. Store each in separate airtight containers in the fridge. When you are ready to serve, reheat the chicken and sauce in a skillet. Cook the pasta fresh for the best texture. Combine everything right before serving for a warm meal. Yes, you can use different types of pasta! Fettuccine and penne are great choices, but you can try others too. Bowtie or rotini pasta will work well in this dish. Just ensure you cook the pasta according to the package instructions for the best results. You can serve Marry Me Chicken Pasta with a fresh green salad or garlic bread. A side of roasted vegetables adds color and flavor. For a lighter option, pair it with steamed broccoli or asparagus. These sides balance the creamy pasta dish nicely. The total time to prepare Marry Me Chicken Pasta is about 30 minutes. You’ll spend 10 minutes preparing the ingredients and about 20 minutes cooking. This quick recipe is perfect for busy nights when you want a tasty meal without a long wait. In this post, we explored the key ingredients for Marry Me Chicken Pasta, noting quality and alternatives. I shared step-by-step cooking instructions and helpful tips for perfect chicken and sauce. Variations include vegetarian and gluten-free options. Finally, we covered storage and reheating methods for leftovers. Embrace this dish and make it your own. With these insights, you’ll impress everyone at the table. Enjoy creating delicious meals!

Marry Me Chicken Pasta

A creamy and flavorful pasta dish featuring chicken, sun-dried tomatoes, and spinach.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 8 ounces pasta (fettuccine or penne)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup sun-dried tomatoes, chopped
  • 1 cup fresh spinach
  • 0.5 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • to taste salt and black pepper
  • for garnish fresh basil leaves

Instructions
 

  • Cook the Pasta: Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
  • Sear the Chicken: Season the chicken breasts with salt, pepper, and Italian seasoning. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove from the skillet and let rest.
  • Make the Sauce: In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Add the sun-dried tomatoes and stir for another minute. Then, pour in the heavy cream and bring to a gentle simmer, stirring frequently.
  • Add Spinach and Parmesan: Stir in the fresh spinach and Parmesan cheese into the sauce, allowing the spinach to wilt and the cheese to melt. Season the mixture with additional salt and pepper as needed.
  • Combine Everything: Slice the seared chicken into strips. Add the drained pasta to the skillet with the sauce, followed by the sliced chicken. Toss everything gently until well combined and the pasta is coated with the creamy sauce.
  • Serve: Plate the pasta mixture and garnish with fresh basil leaves. Serve immediately while warm.

Notes

Serve immediately while warm for the best flavor.
Keyword chicken, creamy, Italian, pasta