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- 2 boneless, skinless chicken breasts - Salt and freshly ground black pepper to taste - 1 tablespoon extra virgin olive oil - 3 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1 cup heavy whipping cream - 1 cup chicken broth (low sodium recommended) - 1 teaspoon Italian seasoning blend - 1/2 teaspoon red pepper flakes (optional for heat) - 2 cups fresh spinach leaves - 8 oz fettuccine or any pasta of your choice - 1/4 cup freshly grated Parmesan cheese - Fresh basil leaves, torn, for garnish To make Marry Me Chicken Pasta, you need: - A large pot for boiling pasta - A large skillet for cooking chicken and sauce - A cutting board and knife for slicing chicken - A measuring cup and spoons for ingredients - A wooden spoon or spatula for stirring To make your dish even better, consider: - Adding more herbs like thyme or oregano - Mixing in some sun-dried tomatoes for extra depth - Tossing in some mushrooms for earthiness - Using whole grain pasta for a healthier twist {{ingredient_image_2}} To start, fill a large pot with water. Add salt and bring it to a boil. When the water is bubbling, toss in 8 oz of your favorite pasta. I love using fettuccine for this dish. Cook the pasta according to the package instructions until it is al dente. This usually takes about 8-10 minutes. Once cooked, drain the pasta and set it aside. You want it ready for the creamy sauce. Next, take 2 boneless, skinless chicken breasts and season them well. Sprinkle salt and freshly ground black pepper on both sides. Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. When the oil is hot, add the chicken breasts. Sear them for about 6-7 minutes on each side. They should be golden brown and cooked through. Make sure the internal temperature reaches 165°F. Once done, remove the chicken and let it rest on a cutting board. In the same skillet, add 3 cloves of minced garlic. Sauté for about 1 minute until it smells great. Then, add 1 cup of halved cherry tomatoes. Cook them for 3-4 minutes, stirring often. You want them soft and juicy. After that, pour in 1 cup of heavy cream and 1 cup of low-sodium chicken broth. Stir in 1 teaspoon of Italian seasoning and, if you like heat, add 1/2 teaspoon of red pepper flakes. Let the sauce simmer for about 5 minutes. It should thicken slightly. Now, it’s time to bring everything together. Slice the rested chicken into bite-sized pieces. Add the chicken back into the skillet along with the drained pasta. Toss everything gently to coat with the creamy sauce. Finally, sprinkle 1/4 cup of freshly grated Parmesan cheese over the top and mix again. Serve the pasta on plates or a big platter. To finish, garnish with torn fresh basil leaves for extra flavor. Enjoy your Marry Me Chicken Pasta! To cook chicken perfectly, start with quality chicken breasts. Season them well with salt and pepper. Heat olive oil in a skillet over medium heat. Sear the chicken for 6-7 minutes on each side. The chicken should be golden brown and reach 165°F (75°C) inside. Let it rest before slicing. This keeps the juices in and ensures moist chicken. For a smooth cream sauce, use heavy whipping cream and chicken broth. After sautéing garlic and tomatoes, pour in the cream and broth. Stir in Italian seasoning and red pepper flakes for flavor. Allow the sauce to simmer for about 5 minutes. This thickens it nicely. If it’s too thick, add a splash of chicken broth to adjust. When cooking pasta, use a large pot of salted water. Bring it to a rolling boil before adding the pasta. Cook until al dente, which means firm but not hard. This usually takes about 8-10 minutes, depending on the type. Drain the pasta but save a bit of the cooking water. This starchy water can help the sauce stick better when combining everything. Pro Tips Use Fresh Ingredients: Fresh chicken and vegetables will elevate the flavor of your dish significantly. Opt for in-season tomatoes for the best taste. Adjust Spice Levels: If you prefer a milder dish, reduce or omit the red pepper flakes. For more heat, consider adding a pinch of cayenne pepper or extra red pepper flakes. Perfectly Cooked Pasta: Make sure to cook your pasta al dente for the best texture. It will continue to cook slightly when combined with the sauce. Rest the Chicken: Allowing the chicken to rest after cooking helps retain its juices, resulting in a more succulent and flavorful bite. {{image_4}} You can switch up the pasta in this dish. Fettuccine is great, but you can use penne, spaghetti, or even gluten-free pasta. Each type gives a unique texture. Just remember to follow the cooking time on the package. Adjust it to keep the pasta al dente. This way, it holds up well in the creamy sauce. You can add more veggies for extra flavor and nutrition. Try bell peppers, zucchini, or mushrooms. Just sauté them with the garlic for added taste. You can also mix in peas or broccoli when you add the spinach. This makes the dish colorful and healthy. Feel free to get creative with your favorites! If you like heat, add extra red pepper flakes. You can also use sliced jalapeños or a dash of hot sauce. Mixing in some crushed red pepper when making the sauce adds a nice kick. Just be careful; start with a little and taste as you go. You can always add more spice, but you can’t take it away! To store your Marry Me Chicken Pasta, place it in an airtight container. Make sure it cools down to room temperature first. This helps keep the pasta fresh. You can store it in the fridge for up to three days. If it’s not eaten in that time, it’s best to freeze it. When you’re ready to enjoy leftovers, reheat them gently. You can use a microwave or a stove. If using a microwave, place the pasta in a bowl and cover it with a damp paper towel. Heat for about 1-2 minutes, stirring halfway. If using the stove, add a splash of chicken broth to a pan. Heat over low until warm, stirring gently. To freeze Marry Me Chicken Pasta, first let it cool completely. Then, place it in a freezer-safe container. It can last up to three months in the freezer. When you want to eat it, let it thaw overnight in the fridge. Then, reheat as mentioned above. This way, you can enjoy this tasty dish anytime! Marry Me Chicken Pasta is a creamy and savory dish. It features tender chicken, pasta, and fresh tomatoes. This dish gets its name because it's so good, many say it could win hearts. The rich sauce has garlic, cream, and Italian seasoning, making it a delightful meal. Yes, you can make Marry Me Chicken Pasta ahead of time. Cook the pasta and chicken, then store them separately. When you are ready to eat, just combine them with the sauce. This keeps everything fresh and tasty. You can serve Marry Me Chicken Pasta with a simple salad or garlic bread. Both pair well with the creamy sauce. A glass of white wine also complements the meal nicely. To make this dish healthier, you can use whole wheat pasta. You can also add more veggies like bell peppers or zucchini. Using less cream or a lighter version can cut down on fat. In this blog post, I shared how to make Marry Me Chicken Pasta. You learned about the needed ingredients, cooking techniques, and tips for flavor. I also provided variations and storage advice. This dish is a wonderful way to impress friends and family. With practice, you’ll perfect the sauce and cook chicken like a pro. Enjoy experimenting with different flavors and ingredients. Dive in, create, and savor your new favorite dish!

Marry Me Chicken Pasta ❤️🍝

A creamy and flavorful pasta dish featuring chicken, tomatoes, and spinach.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • to taste Salt and freshly ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1 cup heavy whipping cream
  • 1 cup chicken broth
  • 1 teaspoon Italian seasoning blend
  • 0.5 teaspoon red pepper flakes
  • 2 cups fresh spinach leaves
  • 8 oz fettuccine or any pasta of your choice
  • 0.25 cup freshly grated Parmesan cheese
  • for garnish Fresh basil leaves, torn

Instructions
 

  • In a large pot, bring salted water to a rolling boil. Add the pasta and cook according to the package instructions until it reaches al dente perfection. Drain the pasta and set it aside.
  • Generously season both sides of the chicken breasts with salt and freshly cracked black pepper.
  • Heat the olive oil in a large skillet over medium heat. Once hot, add the seasoned chicken breasts. Sear for about 6-7 minutes on each side until they are golden brown and fully cooked. Remove the chicken from the skillet and let it rest on a cutting board.
  • In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Next, add the halved cherry tomatoes and cook for an additional 3-4 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
  • Pour in the heavy cream and chicken broth. Stir in the Italian seasoning and red pepper flakes. Bring the mixture to a gentle simmer and allow it to cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
  • Stir in the fresh spinach leaves and cook until they are wilted and tender, about 2-3 minutes.
  • Slice the rested chicken into bite-sized pieces. Add the sliced chicken back into the skillet along with the drained pasta. Gently toss all the ingredients together until everything is well coated in the creamy sauce. Sprinkle the grated Parmesan cheese over the top and toss again to combine.
  • Divide the pasta onto individual plates or a serving platter. Garnish with freshly torn basil leaves for a burst of flavor and color.

Notes

Feel free to adjust the level of heat by adding or omitting red pepper flakes.
Keyword chicken, creamy, dinner, pasta