If there’s one dish that has consistently won hearts and brought smiles to our dinner table, it’s the Marry Me Chicken Pasta. I first stumbled upon this delightful recipe while trying to create something new for my family mid-week, and ever since then, it’s become a staple in our home. I wanted something that was easy to prepare but didn’t compromise on taste, and with this pasta dish, I struck gold! My family raves about it every time I make it, and it’s quite the conversation starter when we have guests over.
Now, I wouldn’t say I’m an expert cook, just a mom who loves to put a hearty meal on the table. This dish hits all the right notes—it’s creamy, savory, and has a nice little kick to it. The combination of chicken, sun-dried tomatoes, and pasta creates a symphony of flavors that warms you up from the inside. Plus, the ingredients are pretty straightforward, so you won’t have to make any last-minute supermarket runs. What’s not to love?
Every time I make this dish, I’m reminded of those cozy family dinners where everyone’s happily chatting away, perhaps with some light music playing in the background. Even my kids, who can be quite a picky eating bunch, dig into it with delight. Oh, and if you’re worried about leftovers, let me tell you, this chicken pasta is just as delicious the next day. In fact, I’d say the flavors meld together even more beautifully overnight. It’s definitely a win-win situation!
So if you’re looking to try something that’s both easy and guaranteed to be a hit, you might want to give this Marry Me Chicken Pasta a whirl. Trust me when I say, it’s one of those recipes that could just become a family favorite, passed down to be cherished for years to come!
How to Make Marry Me Chicken Pasta
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Ingredients:
- 1 pound cubed boneless, skinless chicken thighs or breasts
- 1 small red onion, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 1/2 cups heavy cream
- 3 cups baby spinach leaves
- 2 tablespoons salted butter
- 1 teaspoon onion powder
- 1/4 cup dry white wine
- 1/2 teaspoon black pepper
- 14 ounces penne pasta
- 1/4 cup chicken stock
- 6 cloves garlic, minced
- 2/3 cup sun-dried tomatoes
- 1 teaspoon paprika
- 1/2 cup finely grated parmesan cheese
- Chopped fresh parsley for garnish
- Crushed red pepper flakes for garnish
Directions:
- Begin by cooking the penne pasta according to the instructions provided on its package. While it is cooking, place your cubed chicken in a bowl and season with sea salt, paprika, onion powder, and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Once hot, add your seasoned chicken and sear it until both sides are golden brown, approximately 8 minutes. Remove the chicken and set it aside for now.
- Using the same skillet, melt the butter. Add in the sliced red onion, stirring until they become tender. Toss in the garlic and sauté until fragrant.
- Pour in the white wine and chicken stock, using a spatula to scrape up any browned bits stuck to the skillet. This will deglaze the pan.
- Introduce the sun-dried tomatoes, cooking them for a few minutes until they’re warmed through.
- Reduce the heat to low and pour in the heavy cream. Allow it to gently come to a boil before stirring in the parmesan cheese until it melts smoothly. Taste the sauce and adjust the seasoning to your liking.
- Add the baby spinach, cooking it until it wilts down, then return the chicken and drained pasta to the skillet. Toss everything to combine into a harmonious mix.
- Serve immediately, and don’t forget to garnish your dish with fresh parsley, some extra parmesan, and a hint of crushed red pepper flakes for that added spice. Enjoy this heartwarming dish!
Storing Suggestion:
Store any leftovers in an airtight container in the refrigerator, where they’ll keep well for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of cream or water to loosen the sauce if necessary, until thoroughly heated.
Cooking Tips:
For a richer flavor, marinate your chicken in the seasoning for 30 minutes before cooking. You can substitute vegetable broth for chicken stock if that’s what you have on hand. Always taste the sauce before serving to adjust salt and pepper levels.
Serving Suggestions:
This dish pairs beautifully with a crisp garden salad dressed in balsamic vinegar or a fresh Caesar salad. A side of garlic bread or a warm, crusty baguette will complement the creamy pasta perfectly. For drinks, consider a chilled glass of white wine such as Chardonnay.
Ingredient Substitutions:
If boneless, skinless chicken thighs aren’t available, chicken breasts work just as well. For a dairy-free version, coconut cream can substitute for heavy cream. Vegans might swap out the chicken and cheese with tofu and nutritional yeast respectively to maintain texture and a cheesy note.
Seasonal Variations:
In the summer, consider adding freshly chopped basil or diced zucchini for a seasonal twist. During fall, a handful of toasted walnuts or dried cranberries can bring an autumnal flair to the dish, enhancing its texture and flavor.
Allergen Information:
This recipe contains dairy and gluten. For those avoiding dairy, substitute heavy cream with coconut milk, and for a gluten-free version, use gluten-free pasta. Always check labels if allergies are a concern, as ingredients like Parmesan can contain gluten or dairy.
FAQ
Can I use pre-cooked chicken?
Yes, using pre-cooked chicken is a time-saving option. Simply add it into the sauce a few minutes before serving, allowing it to heat through and absorb the flavors. Adjust the seasoning if necessary to make sure the overall dish isn’t under-seasoned.
What can I use instead of white wine?
If you prefer not to use white wine, replace it with an equal amount of chicken broth or vegetable stock. A splash of apple cider vinegar or lemon juice can add a similar acidity that white wine provides. This won’t significantly alter the dish’s overall taste profile.
Will this recipe work with whole wheat pasta?
Definitely! Whole wheat pasta can be used in place of regular penne pasta. It will add a bit of nuttiness and extra fiber to the dish. Just keep in mind that whole wheat pasta often takes a bit longer to cook, so adjust cooking time accordingly.
How do I prevent the sauce from curdling?
To prevent curdling, always keep the cream on a low heat and stir continuously as it simmers. Avoid boiling the cream vigorously, as this can cause it to separate. Bringing cream to room temperature before adding it to the pan can also help maintain a smooth sauce.
Can the spinach be replaced with another green?
Yes, if spinach isn’t to your taste, arugula or kale can be great alternatives. Both will add a slightly different flavor and texture to your pasta. Kale can be a bit tough, so be sure to chop it finely and cook it a little longer than spinach.
Is it possible to make this dish ahead of time?
Absolutely, making this dish ahead is a great option. Prepare the sauce and store it separately from the pasta. When you’re ready to eat, warm up the sauce and cook the pasta fresh, combining them just before serving for the best texture and flavor.
Marry Me Chicken Pasta
Ingredients
- 1 pound cubed boneless, skinless chicken thighs or breasts
- 1 small red onion, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1.5 cups heavy cream
- 3 cups baby spinach leaves
- 2 tablespoons salted butter
- 1 teaspoon onion powder
- 0.25 cup dry white wine
- 0.5 teaspoon black pepper
- 14 ounces penne pasta
- 0.25 cup chicken stock
- 6 cloves garlic, minced
- 0.67 cup sun-dried tomatoes
- 1 teaspoon paprika
- 0.5 cup finely grated parmesan cheese
- chopped fresh parsley for garnish
- crushed red pepper flakes for garnish
Instructions
- Cook the penne pasta according to the package instructions. As the pasta cooks, season the cubed chicken with salt, paprika, onion powder, and black pepper.
- In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken and sear it on both sides until golden brown, which should take about 8 minutes. Remove the chicken from the pan and set it aside.
- In the same skillet, melt the butter. Once melted, add the sliced onion and sauté until it becomes tender. Then, stir in the minced garlic and cook until it’s fragrant.
- Pour in the white wine and chicken stock to deglaze the pan, using a rubber spatula to scrape up any bits stuck to the bottom.
- Add the sun-dried tomatoes and cook for 2 to 3 minutes until just warmed through.
- Lower the heat, then add the heavy cream and bring it to a gentle boil. Stir in the grated parmesan until melted and combine well. Taste and adjust the seasoning if needed.
- Mix in the baby spinach and cook until it wilts down. Then, return the chicken and the drained pasta back into the skillet. Toss everything together until well combined.
- Serve hot, garnished with fresh parsley, extra parmesan, and crushed red pepper flakes.
