Marry Me Chicken Pasta: A Proposal in Every Bite

Introduction

Marry Me Chicken Pasta. The name itself speaks volumes. This dish is so irresistibly delicious that it’s rumored to inspire marriage proposals. While we can’t guarantee a ring, we can guarantee a truly unforgettable meal. This recipe combines tender chicken, sun-dried tomatoes, and a creamy, herb-infused sauce with perfectly cooked pasta for a culinary masterpiece that’s surprisingly simple to prepare.

Anecdotal Story

I first encountered “Marry Me Chicken” as a baked chicken dish, and I was immediately captivated by the rich, creamy sauce. It was so good, I knew I had to find a way to incorporate it into a pasta dish. After some experimentation, this Marry Me Chicken Pasta was born. It’s become a staple in my kitchen, and it’s always a crowd-pleaser. Whether or not it leads to a proposal is yet to be seen, but it certainly earns rave reviews!

Ingredient Descriptions

• Pasta: Any short pasta shape will work well in this dish. Penne, farfalle, rotini, or even egg noodles are all excellent choices. The shape should have ridges or crevices to hold onto the sauce.
• Butter: Adds richness and flavor to the sauce. Unsalted butter is recommended so you can control the saltiness of the dish.
• Flour: Used as a thickening agent for the sauce. All-purpose flour is the standard choice.
• Garlic: A key ingredient for adding a pungent and aromatic flavor. Freshly minced garlic is always best.
• Tomato Paste: Adds a concentrated tomato flavor and helps to thicken the sauce.
• Dry White Wine or Chicken Broth: Adds depth of flavor to the sauce. A dry white wine like Pinot Grigio or Sauvignon Blanc is a good choice. Chicken broth can be used as a non-alcoholic alternative.
• Heavy/Whipping Cream: Creates the creamy base for the sauce. It adds a luxurious texture and richness.
• Sun-dried Tomatoes: Adds a sweet and tangy flavor to the sauce. Oil-packed sun-dried tomatoes are preferred for their softer texture and richer flavor. Make sure to drain them well before using.
• Dried Oregano: Adds a warm, herbaceous flavor to the sauce.
• Crushed Red Pepper Flakes: Adds a touch of heat to balance the richness of the sauce. Adjust the amount to your preference.
• Cooked/Rotisserie Chicken: A convenient and flavorful source of protein. Rotisserie chicken is a great shortcut for this recipe. You can also use leftover cooked chicken.
• Parmesan Cheese: Adds a salty and nutty flavor to the sauce. Freshly grated Parmesan cheese is always preferred for its superior flavor and texture.
• Fresh Basil: Adds a fresh, herbaceous note and a pop of color to the dish. Fresh basil is best, but dried basil can be used in a pinch (use about 1/3 the amount).
• Salt & Pepper: Essential for seasoning the dish and enhancing the flavors. Adjust the amount to your taste.

Equipment/Tools

• Large Pot: For cooking the pasta. Ensure it’s large enough to accommodate the pasta and boiling water.
• Large Skillet: A large skillet is crucial for creating the sauce. A skillet with a wide surface area allows the sauce to reduce and thicken properly.
• Cutting Board and Knife: For preparing the garlic, sun-dried tomatoes, and basil.
• Colander: For draining the cooked pasta.
• Whisk: For whisking the sauce and preventing lumps.
• Spoon or Spatula: For stirring the sauce and tossing the pasta.

Complete Recipe

Ingredients with Measurements

• 8 ounces uncooked pasta
• 2 tablespoons butter
• ½ tablespoon flour
• 3-4 cloves garlic, minced
• 1 tablespoon tomato paste
• ⅓ cup dry white wine or chicken broth
• 1 cup heavy/whipping cream
• ⅓ cup sun-dried tomatoes
• ½ teaspoon dried oregano
• ¼ teaspoon crushed red pepper flakes
• 2 cups cooked/rotisserie chicken, shredded
• ⅓ cup freshly grated Parmesan cheese + more for serving
• 1 small handful fresh basil, torn/chopped
• Salt & pepper to taste

Step-by-Step Instructions

Cooking the Pasta

1. Boil a salted pot of water for the pasta and cook it al dente according to package directions.

Making the Sauce

1. When the pasta is about 10 minutes away from being done, add the butter to a skillet over medium heat.
2. Once it melts, sprinkle the flour in and cook for about a minute, stirring often. This creates a roux, which will thicken the sauce.
3. Add in the garlic, tomato paste, and wine (or broth). Give it a good stir and let it bubble for about one minute.
4. Whisk in the cream, then stir in the sun-dried tomatoes, oregano, red pepper flakes, and chicken. Cook it for a few minutes until the sauce has thickened to your liking.
5. Stir in the Parmesan and basil and take the skillet off the heat. Season generously with salt & pepper.

Combining Pasta and Sauce

1. Prior to draining the pasta, reserve some of the hot pasta water.
2. Add the drained pasta to the skillet and toss until coated.
3. If needed, pour in a splash of the hot pasta water to the sauce to thin it out a bit.

Serving

1. Serve immediately with more Parmesan if desired.

Troubleshooting Common Problems

• Sauce is too thick: Add a splash of pasta water or milk to thin it out.
• Sauce is too thin: Simmer the sauce for a few more minutes to allow it to reduce.
• Lumps in the sauce: Whisk the roux vigorously while adding the liquid to prevent lumps. If lumps do form, use a fine-mesh sieve to strain the sauce.
• Garlic is burnt: Start over with fresh garlic and lower the heat. Burnt garlic will taste bitter.

Tips and Variations

• Add vegetables: Sautéed spinach, mushrooms, or asparagus would be delicious additions.
• Spice it up: Add more crushed red pepper flakes or a pinch of cayenne pepper for a spicier kick.
• Use different cheese: Try using Pecorino Romano or Asiago instead of Parmesan.
• Make it a baked pasta: Combine the pasta and sauce, then transfer to a baking dish. Top with extra cheese and bake until bubbly and golden brown.

Serving Suggestions

• Serve immediately while the pasta and sauce are hot.
• Garnish with extra Parmesan and fresh basil for a beautiful presentation.
• Offer crusty bread for soaking up the delicious sauce.

Pairing Recommendations

• Drinks: A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs well with the creamy sauce and chicken. A light-bodied red wine like Pinot Noir would also be a good choice.
• Side Dishes: A simple green salad or roasted vegetables would complement this dish nicely.

Nutritional Information (Approximate)

(Nutritional information will vary depending on the specific ingredients used.)

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Comprehensive FAQ

• Can I use frozen spinach? Yes, you can use frozen spinach. Make sure to thaw it completely and squeeze out any excess water before adding it to the sauce.
• Can I make this dish ahead of time? It’s best to serve this dish immediately, but you can prepare the sauce ahead of time and combine it with the cooked pasta just before serving.
• How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days.