It is said that something very good can be captured by just one sip. Marry Me Chicken Pasta is one of those meals that you know are made with love, despite being extremely quick and easy to make. Finished with golden seasoned chunks of chicken, bread fried with garlic butter and tanned tomatoes, creamy Parmesan sauce and served in pasta.
“Marry Me Chicken” is said to have been developed by a recipe creator working for Delish. The producer’s response during the taste test was, “I’m going to marry you for that chicken!”
I’ve tweaked some bits of that original recipe and I like to toss it along with fresh pasta.
As always, it went through several tests. My first version wasn’t that popular at home. My kids describe it as “I’m not like I’m a sincere, I’m a pasta on the right”! 😆 But a little cleverly, I managed to perfect this recipe!
Its creamy Parmesan sauce perfectly covers the chicken and pasta with small bursts of sweetness from the soul-filled sun-dried tomatoes. This is truly a dish worthy of marriage!
fundients
Pasta – I use fresh taliatel but can be dried instead. If it’s dry, see the Notes section.
Chicken – We use chunks of chicken breast in this recipe and coat them with cornflower (US cornstarch) seasoned for its flavor and color.
Oils – Use neutral oils such as avocados, sunflowers, and vegetable oils.
Sun Dried Tomatoes – I buy them from the Deli Section at the store where I bought tanned tomatoes with garlic and oregano, but you can use the type I like.
Seasonings – Made with salt, pepper, paprika, oregano and chili flakes.
See how to make 📺
***A complete recipe with detailed instructions on the recipe card at the end of this post***
Cover the chicken chunks with cornflower, salt and pepper and saute in a pan with butter and oil until browned. Meanwhile, cook the pasta according to the instructions in the packet. Add garlic, spring onions, chili flakes, oregano and tanned tomatoes to the pot along with the chicken and stir together. Stir in the chicken stock, cream and lemon juice and add the cooked pasta. Finally, stir the Parmesan and basil and you’re ready to serve!
Pro tips
If you don’t need extra background heat, you can filter out dried chili flakes or add extra spicy ones too!
It’s very easy to make, but it’s full of flavor!
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? FAQ
Such pasta dishes are usually served immediately. However, if you have leftovers, you can quickly cool, cover and refrigerate. You should keep it in the fridge well for up to 2 days.
Reheat individual parts of the microwave for 3-4 minutes and stir several times while reheating.
Pasta absorbs more sauces during storage and reheating, so it is recommended to add a splash of water, stock and cream to loosen the pasta.
No, I don’t recommend freezing this pasta dish.
– If you want to add vegetables there, add peas (add frozen peas to the bread to the right) or mushrooms when you’re heading towards the edge where you’re frying the chicken, or finally stir in the spinach.
– To get a slightly lighter version, replace the cream with cream fresh. If you are using the low-fat version, simply heat it gently, as low-fat dairy products are often split (though the fat cream flache can be boiled and simmered).
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Mix the cornfool, salt and pepper. Add the chicken and toss and coat.
2 tablespoons cornfool (US corn starch), ¼ salt, salt, ¼1¼ black pepper, 1/2 TSP Paprika, 600 g (1.3 pounds) chicken breast, chopped in thick parts
Heat the oil and butter in a frying pan over medium high heat.
2 tablespoons neutral oil, 1 tbsp saltless butter
Add the chicken and cook for 7-8 minutes, then turn several times until browned.
Meanwhile, bring a large pot of salted water to a boil for the pasta.
To a frying pan, add garlic, spring onions, chili flakes, oregano and sun-dried tomatoes. Stir together and cook for 2 minutes.
Three clove garlic, 3 Spring onion (leek), 1/2 teaspoon chili flakes (red pepper flakes), 1 cup of dried oregano, 75 g oil sundried tomatoes
Add chicken stock, cream and lemon juice. Mix together and bring a gentle stew.
240 ml (1 cup) chicken stock, 120 ml (1/2 cup) double (heavy) cream, 1 tablespoon lemon juice
Add the pasta to a boiling pot and cook according to the instructions in the pack (usually for 2-3 minutes).
400 g (14 oz) Fresh Taliatel
Drain the pasta and add the chicken to the pan.
Add the parmesan and basil and throw together using a set of tongs.
50 g (1/2 pack cup) Grated Parmesan 10-15 Fresh Basil Leaves
Topped with extra parmesan, basil and black pepper.
Parmesan, basil, Black pepper
Such pasta dishes are usually served immediately. However, if you have leftovers, you can quickly cool, cover and refrigerate. You should keep it in the fridge well for up to 2 days.
Reheat individual parts of the microwave for 3-4 minutes and stir several times while reheating.
Pasta absorbs more sauces during storage and reheating, so it is recommended to add a splash of water, stock and cream to loosen the pasta.
No, I don’t recommend freezing this pasta dish.
– If you want to add vegetables there, add peas (add frozen peas to the bread to the right) or mushrooms when you’re heading towards the edge where you’re frying the chicken, or finally stir in the spinach.
– To get a slightly lighter version, replace the cream with cream fresh. If you are using the low-fat version, simply heat it gently, as low-fat dairy products are often split (though the fat cream flache can be boiled and simmered).
Nutrition information is roughly per meal (this recipe is 4).
calorie: 710kcal | carbohydrates: 56g | protein: 48g | fat: 32g | Saturated fat: 13g | Polyunsaturated fat: 5g | January Saturated Fat: 12g | Trans Fat: 0.2g | cholesterol: 222mg | sodium: 890mg | potassium: 1142mg | fiber: 2g | sugar: 1g | Vitamin A: 1322iu | Vitamin C: twenty fivemg | calcium: 187mg | iron: 5mg
Nutrition information is calculated automatically and should only be used as an approximation.
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(TagStoTRASSLATE) Chicken Pasta (T) Creamy Pasta (T) Garlic (T) Marriage ME (T) Parmesan (T) Sun-tanned tomato
