I make this on a busy night and the table goes quiet. Tender chicken meets warm pasta. Cream pools around each bite. Sun dried tomato gives a bright pop. We twirl and smile. The name feels bold yet the dish tastes kind and cozy. I call that a good sign. We use a skillet and a pot. We keep steps short. The sauce starts with garlic and cream. Parmesan melts smooth. The heat stays gentle so the sauce stays silky. Each step links to the next one. It all makes sense and moves fast. This fits great with our plan for Chicken Pasta Recipes. It also matches Boneless Chicken Breast Recipes, Baked Pasta Recipes, Alfredo Pasta Recipes, Baked Chicken Breast Recipes, Baked Chicken, and Cast Iron Skillet Recipes Dinner. The flavor sits rich but not heavy. We cook once and eat well. That feels like a small win we can count on.
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 dishes next
- 9 Marry Me Chicken Pasta
- 10 Nutrition
1 Key Takeaways
Camila here from Camila Cooks at https://www.camilacooks.com. I make this dish on a weeknight and the room calms. The sauce turns silky. The pasta holds a gentle bite. The chicken tastes juicy and warm. Two spoons race for the last bite. That says plenty.
Heat stays even. Steps stay short. Flavor stays bold from garlic and sun dried tomato. Cream and parmesan turn smooth and mellow. The skillet does the heavy lift. Cleanup stays easy. I nod at that.
Chicken Pasta Recipes guide this plan. The method fits a busy day. Leftovers reheat soft and steady. The dish plays nice with salad or greens. Kids cheer. Grown ups lean back. We all win a small win.
2 Easy Marry Me Chicken Pasta Recipe
I cook for comfort and speed. Chicken Pasta Recipes land on my table most weeks and this one never leaves a plate half full. I love how the sauce hugs each noodle and how the chicken stays tender from a quick sear. The name makes a promise. The taste keeps it. Chicken Pasta Recipes can feel rich yet still feel light on the fork. That balance keeps me coming back.
We start with pantry picks. Garlic. Broth. Cream. Sun dried tomato. Parmesan. The list reads short. The result reads big. I use a wide skillet so the sauce can breathe. The pasta cooks in salted water in a large pot. Timing lines up with no stress. Chicken Pasta Recipes that hit this rhythm earn a repeat spot in my meal plan.
I plate this for friends and watch faces soften. Steam curls up. The spoon dips and the table goes quiet for a beat. That is my favorite moment. On Camila Cooks we share simple wins. This is one of them. If you like easy chicken pasta recipes that shine on a weeknight, this one loves you back.
3 Ingredients for Marry Me Chicken Pasta
Boneless skinless chicken breasts I slice the meat into thin cutlets so the heat reaches the center fast and the surface picks up a golden edge that tastes savory and clean.
Kosher salt A steady pinch lands on the chicken and in the pasta water. The move builds flavor from the start and keeps each bite lively and bright.
Black pepper Fresh ground adds a warm bite that wakes the sauce. I keep the grind medium so the specks show and the taste stays round.
Italian seasoning A small shake brings herb notes that lean toward basil and oregano. The blend settles into the cream and gives the sauce a soft lift.
Olive oil The oil coats the pan and helps the chicken sear clean. It also carries flavor from the garlic and tomato through the sauce.
Butter A small knob melts with the oil and adds a gentle nutty note that rounds the sauce and softens sharp edges.
Garlic Three cloves meet the heat for a short time. The aroma blooms and sets the tone for every spoonful.
Sun dried tomatoes I chop them fine so the pieces spread through the pan and pop with sweet and tart hits in each bite.
Chicken broth A short pour loosens the browned bits and adds depth. The skillet gives back flavor and the sauce gains body.
Heavy cream The cream slides in and turns the broth into a smooth base that takes parmesan well and holds to the pasta.
Parmesan cheese I grate it fresh so it melts fast and tastes clean. The sauce turns glossy and rich.
Red pepper flakes A light pinch wakes the sauce with gentle heat. The warmth builds but never runs the show.
Paprika A small shake deepens color and adds a sweet edge that pairs with garlic and cream.
Onion powder A quiet helper that fills the middle notes and ties the flavors together.
Baby spinach I toss in a handful at the end so the leaves wilt and bring a fresh green note to the plate.
Lemon A small squeeze at the finish lifts the sauce and makes the tomatoes sing.
Penne or rigatoni Short pasta with ridges gives the sauce a place to cling so each forkful lands with flavor.
Salted pasta water I save a cup to adjust the sauce so it stays loose and glossy on the noodles.
4 How to Make Marry Me Chicken Pasta
step 1 Bring a large pot of water to a boil. Salt it well. Drop in the pasta and cook until the bite feels firm yet tender. Scoop a cup of the water and drain the rest.
step 2 Pat the chicken dry. Season both sides with salt pepper and Italian seasoning. Heat olive oil with butter in a wide skillet over medium heat. Lay in the chicken and sear each side until golden and cooked through. Move the meat to a plate to rest.
step 3 Lower the heat. Add garlic and stir until the smell turns sweet. Stir in sun dried tomatoes and broth. Let it reduce for a short minute to thicken.
step 4 Pour in cream. Add red pepper flakes paprika and onion powder. Whisk in parmesan until the sauce turns smooth and glossy.
step 5 Slice the rested chicken. Slide any juices into the skillet. Stir in spinach to wilt. Add the cooked pasta. Splash in a little pasta water and toss until the sauce coats each piece.
step 6 Finish with a squeeze of lemon. Taste and add a pinch of salt if needed. Serve hot and watch the smiles arrive.
5 Tips for Making Marry Me Chicken Pasta
Use a wide skillet so the sauce cooks even and the chicken browns well. Crowded pans steam food and mute flavor. Space gives color and color gives taste.
Salt the pasta water like the sea. The noodles keep that seasoning in every bite. Unsalted pasta can taste flat and the sauce then works too hard.
Grate parmesan fresh. The melt turns smooth and the sauce feels glossy. Packaged shreds can resist heat. Fresh cheese makes creamy chicken pasta land just right.
6 Making Marry Me Chicken Pasta Ahead of Time
I cook the sauce in the morning and chill it. At dinner I warm it slow and add a splash of broth to loosen. The texture returns and the flavor stays round.
Pasta likes to finish in the skillet. I cook it a minute short at first. Later I toss it with the warm sauce. The noodles drink in flavor and keep a pleasant bite.
This plan works for easy weeknight chicken pasta dinner and for creamy chicken pasta recipes when guests stop by. Simple steps keep stress low and keep taste high.
7 Storing Leftover Marry Me Chicken Pasta
Cool leftovers to room temp. Spoon them into a tight container. Store in the fridge for three days. The sauce will thicken as it sits.
For reheating add a splash of water or broth and warm on low. Stir often so the cream stays smooth. The pasta wakes up and the sauce softens again.
Leftovers pair well with a crisp salad. I like arugula with lemon. The fresh bite plays with the rich sauce. That balance keeps the plate lively.
8 Try these pasta dishes next
9 Marry Me Chicken Pasta
Marry Me Chicken Pasta That Wins Hearts Chicken Pasta Recipes
Ingredients
For the Chicken
- 1 pound boneless skinless chicken breasts sliced into cutlets
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter
For the Sauce
- 3 cloves garlic minced
- 0.5 cup sun dried tomatoes chopped and drained
- 0.75 cup chicken broth
- 1 cup heavy cream
- 0.75 cup freshly grated parmesan
- 0.25 teaspoon red pepper flakes
- 0.25 teaspoon paprika
- 0.5 teaspoon onion powder
- 0.5 teaspoon salt plus more to taste
- 1 cup baby spinach optional
- Juice of half a lemon optional
For the Pasta
- 12 ounces short pasta penne or rigatoni
- Water for boiling pasta
- 1 tablespoon kosher salt for pasta water
Instructions
Cook the Pasta
- Bring a large pot of water to a boil and salt it well.
- Add pasta and cook until just tender. Scoop out 1 cup of the starchy water. Drain the rest.
Sear the Chicken
- Pat chicken dry. Season with salt pepper and Italian seasoning.
- Heat olive oil and butter in a large skillet over medium heat.
- Sear chicken on each side until golden and cooked through. Move to a plate and rest.
Build the Sauce
- Lower heat. Add garlic. Stir until it smells fragrant.
- Stir in sun dried tomatoes and chicken broth. Simmer to reduce a bit.
- Pour in cream. Stir slow as it warms. Shake in red pepper flakes paprika and onion powder.
- Whisk in parmesan until smooth. Taste and add a pinch of salt if needed.
Finish and Serve
- Slice chicken. Add any juices to the sauce. Toss in spinach to wilt if using.
- Add cooked pasta to the skillet. Splash in some pasta water to loosen.
- Fold in the chicken. Squeeze in a bit of lemon if you like bright notes.
- Serve hot with extra parmesan.
10 Nutrition
One serving offers a calm mix of protein carbs and fat. The chicken brings lean protein. The pasta offers steady energy. The sauce adds satisfaction that helps a small portion feel complete.
For lighter plates use half cream with milk and add more broth. For more greens fold in extra spinach or peas. Each swap keeps flavor and trims richness as you like.
This fits many Chicken Pasta Recipes goals from family dinner to meal prep. I keep the plan flexible so your kitchen feels kind and your table feels full.
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