Marry Me Chicken Pasta
I’ve been seeing this viral Marry Me Chicken Pasta for a while now. I finally made it and boy did it not disappoint. Perfectly cooked chicken, creamy sauce, and tender noodles. If you’re looking for the special meal to pop the question during, this is it!
Marry Me Chicken Pasta – Spice Blend.
The spice blend used in this recipe is super simple; you probably have all of them in your kitchen.
Garlic powder, onion powder, chilli flakes, oregano, salt, and pepper.
These are the classic Italian flavours that are the base of so many dishes. If you have any other favourite flavours or spices you like to use, this is a super easy recipe to add them in.
How to make Marry Me Chicken.
Every good pasta needs a good base of flavour.
In this recipe, we start building the base by searing off the spice-covered chicken. By the time the chicken is out of the pan, it should have developed a decent crust (we call that layer of dark brown flavour fond).
By adding in our onion, garlic, and sun-dried tomato, we break up some of that fond and develop the flavours further.
Once the onions, garlic, and tomatoes are sautéed down, we’ve created a fantastic base that’s ready to deglaze!
What is Marry Me chicken?
Marry Me Chicken (and now Marry Me Chicken Pasta) is a viral recipe from the team at Delish. The pasta part came later in the recipes viral life story.
There are a ton of different versions of the dish floating around, each with the signature creamy, sun-dried tomato sauce.
The right pasta for the right job.
There are a ton of pasta shapes out there. For a recipe like this, I think a shorter noodle is going to work best.
I used rigatoni. Perfect for holding all that super creamy sauce and making each bite as flavorful as the next.
But if you have a favourite noodle, use what you have or love!
Other recipes to check out!
If you liked the sound of this viral Marry Me Chicken Pasta, here are a few other recipes I think you should check out!
Ingredients:
Spice Blend
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Chilli Flakes
- 1 tsp Oregano
- 1 tsp Black Pepper
- 1 tsp Kosher Salt
For the pasta
- 8 oz Rigatoni
- 2 large Chicken Breasts
- 1 Yellow Onion Sliced
- 3 Garlic Cloves Minced
- 1/3 cup Sun-dried Tomatoes Chopped
- 2 cup Chicken Stock
- 1 cup Heavy Cream
- 1/2 cup Parsley Chopped
- 4 tbsp Olive oil
- Parmesan Garnish
Instructions:
- Start by boiling about 8 oz of rigatoni. Once cooked, dress with a touch of olive oil and set aside.
- Make your spice blend. Into a small bowl, combine 1 tsp garlic powder, 1 tsp onion powder, ½ tsp chilli flakes, 1 tsp dried oregano, 1 tsp black pepper, and 1 tsp kosher salt. Mix all that together and set aside.
- Next, coat 2 chicken breasts with your spice blend, making sure to cover all sides. Into a pan set over medium-high heat, add 2 tbsp of olive oil. Once heated, gently lay in your chicken breasts. Let them fry on each side for about 5 minutes or until nice and brown. Remove from the pan.
- Into the same pan set over medium heat, add another 2 tbsp of olive oil. Once heated, add 1 sliced yellow onion, 3 minced cloves of garlic, and ⅓ cup of sundried tomatoes. Let those cook down for about 5-6 minutes.
- Once your onions, garlic, and sundried tomatoes are cooked down, add 2 cups of chicken stock. Make sure to scrape off any brown bits that might be stuck to the bottom of the pan. Add 1 cup of heavy cream. Bring that to a light bubble and drop in your chicken breasts. Cook for about 15-20 minutes or until your chicken is cooked. Remove the breasts from the pot and add in your cooked pasta.
- Season with kosher salt, black pepper, and about ½ cup of chopped parsley. Slice your chicken and serve with grated Parmesan and more parsley.
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