Whether you’re looking to boost your odds of a successful proposal, or just cook an addictively delicious dinner, this is the recipe you need. Seriously, any dish with the words “marry me” has to taste great, right? Marry Me Chicken was our most popular recipe of the year, and Marry Me Salmon was equally amazing. Today, let’s give it a pasta twist!
Ingredient Needed
Chicken: I use bone-in, skin-on thighs. If you prefer white meat, I recommend cutlets over whole breasts, as they cook more evenly and are less prone to becoming tough. The cooking time will vary depending on the cut you choose. Paprika, Salt and Pepper: To season the chicken. Flour: This is for dredging the chicken. It helps create a light crust and thickens the sauce. Butter: I sauté the chicken and aromatics in butter.. Shallot and Garlic: These aromatics lay the foundation of the dish. Red Chili Flakes: I add these for a hint of heat and adjust the quantity to make the dish more or less spicy. Herbs (Thyme, Oregano, Parsley): I used dried herbs today, but when I have fresh ones on hand, I use three times the amount of fresh herbs compared to dried. Sun-Dried Tomatoes: They add a tangy, slightly sweet flavor. I prefer oil-packed, but dry-packed works too. Heavy Cream: This is for a rich, creamy sauce. If I want a lower-fat alternative, I use half-and-half, but it makes the sauce less creamy. Chicken Stock: Sometimes, I use dry white wine instead. Parmesan Cheese: I freshly grate Parmesan cheese because it melts better and has a superior flavor compared to pre-grated, packaged cheese. Basil Leaves: Fresh basil adds a fresh touch to the dish. I add it at the end of cooking to preserve its flavor. Pasta: You can choose any type of pasta, but shapes like penne or fusilli are great at holding the sauce. Long shapes like linguine also work well.
Marry Me Chicken Pasta Recipe
- Brown the Chicken: Frist, I season the chicken on both sides with salt, pepper, paprika, and parsley. Then, I dredge it with flour. Next, I sear the chicken in butter on both sides until it’s golden brown. Once it’s nicely seared, I remove it to a plate.
- Create the Sauce: In the same pan, I add a little more butter if needed and sauté the chopped shallot for a minute. Then, I add the garlic and cook it for another minute, or until it’s fragrant. I add the red chili flakes, thyme, and oregano, mixing well. Next, I add the sun-dried tomatoes and cook for 2-3 minutes. Adjusting the heat to medium-low, I add the heavy cream, chicken stock, and Parmesan cheese to the skillet. I mix and stir well until the cheese melts and let it simmer for 4-5 minutes.
- Finish Cooking the Chicken: I mix in the basil leaves and place the chicken thighs back in the pan, skin side up. Adjusting the heat to medium-low, I cover the pan and cook until the chicken is cooked through, stirring the sauce occasionally.
- Boil the Pasta: While the chicken is cooking, I bring a large pot of salted water to a boil. I add the pasta and cook it to al dente according to the package directions.
- Complete the Dish: Finally I toss the cooked and drained pasta into the sauce. Then, I serve it immediately.
Variations
Swap the Protein: Instead of chicken, some days I use shrimp, salmon, or Italian sausage. Feeling extra fancy? Try lobster! Add Some Veggies: I also love to add spinach, mushrooms, bell peppers, or artichoke hearts for extra flavor and nutrition. Make it a Bake: After tossing everything together, sometimes I sprinkle it with cheese (like mozzarella and/or Parmesan) and bake until it’s bubbly and golden. Change the Flavor Profile: Add in a couple tablespoons of Creole Seasoning or Pesto Sauce for some new flavors.
Jason’s Tips
Don’t Overcrowd the Pan: When I’m browning the chicken, I avoid overcrowding the pan. This ensures that each piece gets a nice, even sear. If necessary, I brown the chicken in batches Deglaze the Pan: After cooking the chicken, I use a bit of chicken stock to deglaze the pan. This helps lift the flavorful bits stuck to the bottom, adding depth to the sauce. Cook Pasta Al Dente: To prevent the pasta from becoming too soft when mixed with the sauce, I cook it until it’s al dente. It will continue to cook slightly when combined with the hot sauce. Reserve Pasta Water: Before draining the pasta, I reserve a cup of the pasta water. This starchy water can be added to the sauce if needed to adjust the consistency. Check the Temperature: Chicken is safe to eat at 165°F, when measured with an instant-read thermometer at the thickest part. However, for chicken thighs, I prefer to cook to 180-190°F for fall-off-the-bone tender meat.
Get ready to fall in love with my Marry Me Chicken Pasta. It really is as good as the name suggests. Be sure to let us know if she says “yes”! Pin or bookmark this easy recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you. For more great dinners, check out our hand-picked collection of Dinner Ideas for Tonight. Until next time…
Marry Me Chicken Pasta, on our Gypsy Plate… enjoy!
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