If you’re looking for a dish that could win over anyone’s heart, look no further than this marry me chicken pasta recipe! Creamy, savory, and bursting with flavor, this pasta combines tender chicken with a luscious sauce that makes it perfect for date nights or special occasions. Serve it up, and watch it work its magic!
Ingredients
- 2 boneless, skinless chicken breasts
- 8 oz rigatoni pasta
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup sun-dried tomatoes, chopped
- 1 cup spinach, fresh
- 1 tsp garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Parmesan cheese, for serving
Servings and Cooking Time
This recipe serves 4 people, with a preparation time of 15 minutes and a cooking time of 30 minutes.
Nutritional Value
Each serving (1/4 of the recipe) contains approximately 600 calories, 30g fat, 45g carbohydrates, and 40g protein. This is based on one serving size.
Step-by-Step Cooking Process
- Begin by boiling a large pot of salted water for the pasta.
- Cook the rigatoni according to package instructions until al dente.
- While the pasta cooks, season the chicken breasts with salt, pepper, and Italian seasoning.
- In a large skillet, heat olive oil over medium heat.
- Add the chicken breasts and cook for about 5-7 minutes on each side until golden brown.
- Remove the chicken from the skillet and let it rest before slicing.
- In the same skillet, add minced garlic and sauté for 1 minute.
- Pour in the chicken broth and heavy cream, stirring to combine.
- Add the sun-dried tomatoes and spinach to the sauce, cooking until spinach wilts.
- Combine the cooked pasta and sliced chicken with the sauce, tossing to coat.
Alternative Ingredients
You can substitute heavy cream with half-and-half for a lighter version. Alternatively, use grilled vegetables instead of chicken for a vegetarian option.
Serving and Pairings
This dish pairs beautifully with a crisp green salad and a glass of white wine. Garlic bread is also an excellent accompaniment!
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in a skillet over medium heat or microwave until heated through. Freezing is not recommended due to the cream sauce.
Cooking Mistakes
- Don’t overcook the chicken; it should be juicy and tender.
- Ensure your pasta is al dente to avoid mushiness.
- Season your dish at each stage for maximum flavor.
- Use fresh ingredients for the best taste.
- Don’t skip the resting time for the chicken; it helps retain juices.
Helpful Tips
- Prep all ingredients before starting for a smoother process.
- Experiment with different pasta shapes for variety.
- Adjust the consistency of the sauce with more or less broth.
- Add red pepper flakes for a spicy kick.
FAQs
Can I make this dish ahead of time?
Yes, you can prepare the sauce and cook the chicken ahead of time. Just combine everything before serving for the best results.
What can I use instead of sun-dried tomatoes?
You can substitute sun-dried tomatoes with roasted red peppers or fresh cherry tomatoes for a different flavor profile.
Is this dish gluten-free?
To make it gluten-free, use gluten-free pasta and check the broth for gluten content.
Can I add vegetables to this recipe?
Absolutely! Feel free to add bell peppers, zucchini, or mushrooms for added nutrition and flavor.
What type of wine pairs well with this dish?
A nice Chardonnay or Sauvignon Blanc complements the creamy sauce beautifully.
Conclusion
The marry me chicken pasta recipe is not only a feast for the eyes but also a delightful dish that will impress your loved ones. Its creamy texture and rich flavors make it a perfect choice for any romantic occasion or family dinner. Enjoy this culinary experience that might just lead to a proposal!
Marry Me Chicken Pasta
Ingredients
- 2 boneless skinless chicken breasts
- 8 oz rigatoni pasta
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup sun-dried tomatoes chopped
- 1 cup spinach fresh
- 1 tsp garlic minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Boil a large pot of salted water and cook the rigatoni according to package instructions until al dente.
- Season the chicken breasts with salt, pepper, and Italian seasoning.
- In a large skillet, heat olive oil over medium heat and cook the chicken until golden brown, about 5-7 minutes per side.
- Remove the chicken from the skillet and let it rest before slicing.
- In the same skillet, add minced garlic and sauté for 1 minute.
- Pour in the chicken broth and heavy cream, stirring to combine.
- Add the sun-dried tomatoes and spinach to the sauce, cooking until the spinach wilts.
- Combine the cooked pasta and sliced chicken with the sauce, tossing to coat.
- Serve with grated Parmesan cheese on top.
