Marry Me Chicken pasta

Ingredients

• 2 pieces Boneless Skinless Chicken Breasts (about 8‑10 oz each, pounded to even thickness)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 2 tablespoons Butter (unsalted, cut into cubes)
• 1 teaspoon Garlic Paste (or 2 cloves minced)
• 1 cup Heavy Cream (full‑fat for best texture)
• 1/2 cup Sun‑Dried Tomatoes (chopped, oil‑packed preferred)
• 3/4 cup Parmesan Cheese (freshly grated, divided (1/2 cup for sauce, 1/4 cup for topping))
• 1 tablespoon Daniel's Seasoning (pre‑made blend; can substitute with Italian seasoning + garlic powder)
• 8 ounces Dry Pasta (penne, fusilli, or farfalle work well)
• 2 tablespoons Fresh Parsley (chopped for garnish)
• 4 slices Garlic Bread (store‑bought or homemade, served on the side)

Instructions

1. Season the Chicken

   Pat the chicken breasts dry, then rub both sides with Daniel's seasoning, adding a pinch of salt and pepper if desired.

   Time: PT5M

2. Cook the Chicken

   Heat olive oil in a large skillet over medium‑high heat. Add the chicken breasts and cook 8‑10 minutes, flipping once, until the internal temperature reaches 165°F (74°C).

   Time: PT10M

   Temperature: Medium‑high

3. Remove Chicken

   Transfer the cooked chicken to a plate and set aside while you build the sauce.

   Time: PT1M

4. Sauté Garlic

   In the same skillet, add butter and melt. Stir in the garlic paste and sauté for about 30 seconds until fragrant.

   Time: PT1M

   Temperature: Medium

5. Add Cream

   Pour the heavy cream into the pan, stirring to combine. Bring to a gentle simmer.

   Time: PT3M

   Temperature: Medium

6. Incorporate Tomatoes and Cheese

   Stir in the chopped sun‑dried tomatoes and 1/2 cup grated Parmesan. Continue cooking, stirring frequently, until the sauce thickens and coats the back of a spoon.

   Time: PT4M

   Temperature: Medium

7. Return Chicken to Sauce

   Slice the rested chicken breasts (optional) and add them back to the skillet, coating them in the creamy sauce.

   Time: PT2M

   Temperature: Medium

8. Cook the Pasta

   While the sauce simmers, bring a large pot of salted water to a boil. Add the dry pasta and cook according to package directions until al dente, about 8‑10 minutes.

   Time: PT10M

   Temperature: Boiling

9. Combine Pasta and Sauce

   Drain the pasta using a colander and add it directly to the skillet. Toss everything together, adding a splash of reserved pasta water if the sauce needs loosening.

   Time: PT2M

   Temperature: Medium

10. Finish and Serve

    Sprinkle the remaining 1/4 cup Parmesan and chopped parsley over the pasta. Serve hot with garlic bread on the side.

    Time: PT2M

Nutrition Facts

Calories

650

Protein

35g

Carbohydrates

70g

Fat

25g

Fiber

3g

Ingredient Substitutions

• Instead of Boneless Skinless Chicken Breasts: Chicken thighs, boneless
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Butter: Margarine, ghee
• Instead of Garlic Paste: Fresh minced garlic
• Instead of Heavy Cream: Half‑and‑half, whole milk + butter
• Instead of Sun‑Dried Tomatoes: Roasted red peppers, regular tomatoes, diced
• Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
• Instead of Daniel's Seasoning: Italian seasoning, herb blend
• Instead of Dry Pasta: Gluten‑free pasta, zucchini noodles
• Instead of Fresh Parsley: Fresh basil, cilantro
• Instead of Garlic Bread: Toasted baguette slices

Equipment Needed

• Large Skillet
• Large Pot
• Colander
• Wooden Spoon
• Measuring Spoons
• Knife
• Cutting Board
• Microplane Grater

Critical Steps — Do Not Skip

• Season and cook chicken until it reaches 165°F (74°C).
• Thicken the cream sauce properly; avoid over‑cooking which can cause curdling.
• Combine pasta with sauce while both are hot to ensure proper coating.

Chef Tips from the Video

• Use high‑quality Parmesan for the best flavor and melt.
• Add a pinch of red‑pepper flakes to the sauce for a subtle heat.
• Reserve a little pasta cooking water; the starch helps bind the sauce to the noodles.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3‑4 days.

Freezer: Not recommended due to cream; if needed, freeze without pasta and reheat sauce separately.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce up to step 6 and refrigerate; reheat gently over low heat before adding chicken and pasta.
• Cook the pasta al dente, rinse briefly with cold water, and store in the fridge; toss with a little oil to prevent sticking.

Frequently Asked Questions