Ultimate Marry Me Chicken Pasta ❤️🍝

$- 2 boneless, skinless chicken breasts - 8 oz fettuccine pasta - 2 tablespoons olive oil - 3 garlic cloves, minced - 1 cup heavy cream - 1 cup sun-dried tomatoes, chopped - 1 cup fresh spinach, roughly chopped - 1 teaspoon Italian seasoning - Salt and pepper to taste - 1/2 cup grated Parmesan cheese - Fresh basil leaves for garnish - Red pepper flakes for heat - Other vegetables like bell peppers or mushrooms - Alternatives for heavy cream include half-and-half or coconut milk. When I gather the ingredients for my Ultimate Marry Me Chicken Pasta, I feel excited. Each item plays a key role in making the dish special. The chicken gives a nice protein base. The fettuccine pasta adds a soft texture that hugs the sauce well. Olive oil brings warmth to the chicken as it cooks. Garlic is a must for flavor. It fills the kitchen with a wonderful aroma. Heavy cream makes everything rich and creamy. Sun-dried tomatoes add a sweet, tangy taste. Fresh spinach not only looks nice but also adds a fresh bite. Italian seasoning ties all these flavors together. You can adjust the heat with red pepper flakes. If you want more color, add bell peppers or mushrooms. If you're out of heavy cream, half-and-half or coconut milk will work too. By mixing and matching these ingredients, you can make this dish your own. This dish is not just a meal; it’s a chance to impress. Use fresh basil as a garnish to make it pop. The vibrant green adds a lovely touch to your plate. Remember, the right ingredients make all the difference! {{ingredient_image_1}} - Boil salted water in a large pot. - Add fettuccine pasta and cook until al dente. - Drain the pasta and reserve one cup of pasta water. - Season the chicken breasts with salt, pepper, and Italian seasoning. - Make sure to cover all sides for even flavor. - Heat olive oil in a large skillet over medium heat. - Cook the chicken for 6 to 7 minutes on each side. - Look for a golden brown color and ensure it's cooked through. - Let the chicken rest for five minutes before slicing. - In the same skillet, add minced garlic. - Sauté for about 30 seconds until it smells great. - Pour in the heavy cream and let it simmer. - Add chopped sun-dried tomatoes and spinach, stirring until the spinach wilts. - Toss the cooked fettuccine into the skillet with the sauce. - If the sauce looks too thick, add some reserved pasta water. - Mix well until the pasta is fully coated. - Stir in grated Parmesan cheese until it melts. - Taste and add more salt or pepper if needed. - Plate the pasta and top with sliced chicken. - Garnish with fresh basil leaves for a lovely look. - Use a meat thermometer to check the chicken's doneness. Cook it to 165°F. - For perfectly cooked pasta, boil salted water. Cook until al dente, not mushy. - Serve the pasta in a large bowl for a stunning look. Twirl the fettuccine for elegance. - Garnish with fresh basil leaves and a sprinkle of cheese for an appealing finish. - Boost flavor with fresh herbs like basil or parsley. Add red pepper flakes for heat. - Consider making homemade sauces or marinades. Use garlic, lemon, or balsamic vinegar for depth. Pro Tips Let the Chicken Rest: Allowing the chicken to rest for a few minutes after cooking keeps it juicy and tender. Reserve Pasta Water: Always save a cup of pasta water before draining. It helps adjust the sauce's consistency and adds flavor. Fresh Ingredients Matter: Using fresh spinach and high-quality sun-dried tomatoes elevates the dish's flavors significantly. Adjust Seasoning Gradually: Taste your sauce before serving and adjust the seasoning little by little for the best flavor balance. {{image_2}} You can switch out the fettuccine for other types of pasta. Penne and spaghetti work great. If you need gluten-free, use gluten-free pasta. Each type brings a new taste and feel. Choose what you love most! Chicken is delicious, but feel free to try other proteins. Shrimp adds a nice seafood twist. Scallops offer a sweet flavor. For a plant-based choice, tofu is perfect. Just make sure to cook them right for the best taste. To make this dish lighter, use low-fat cream instead of heavy cream. You can also add more veggies like bell peppers or zucchini. This way, you keep the flavor but cut down on fat. It's a win-win! To keep your Ultimate Marry Me Chicken Pasta fresh, place leftovers in an airtight container. Store them in the fridge for up to three days. Make sure the pasta cools down before sealing it. This helps prevent moisture buildup. Label the container with the date you made it. This way, you know when to eat it. Reheating pasta can be tricky. I recommend using a skillet for the best results. Heat a little olive oil over medium heat. Add the pasta and a splash of cream or broth. Stir often until hot. This method keeps the pasta creamy and prevents it from drying out. You can also microwave it in a bowl with a bit of water. Cover it to trap steam and heat for one minute. Stir, then heat for another minute if needed. If you want to freeze the dish, do it before adding the cheese. Store the pasta and sauce together in freezer-safe bags. Squeeze out the air to avoid freezer burn. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. Then, heat it on the stove, adding fresh cheese. This makes the dish taste fresh and delicious, just like the first time! To make the best Marry Me Chicken Pasta, start with fresh ingredients. Use high-quality chicken and pasta. Season your chicken well with salt, pepper, and Italian seasoning. This adds great flavor. Sear the chicken until golden brown. This gives it a nice crust. Use a meat thermometer to check for doneness. Cook the pasta just right, so it’s al dente. It should have a slight bite. Finally, mix the pasta with a creamy sauce made from heavy cream, garlic, sun-dried tomatoes, and spinach. Stir in the Parmesan for richness. This combo creates a dish that tastes divine. Yes, you can prepare Marry Me Chicken Pasta in advance. Cook the chicken and pasta ahead of time. Store them separately in the fridge. You can also make the sauce ahead. Just reheat everything together before serving. This saves time for busy nights. Aim to eat it within three days for best taste. If you want to save even more time, you can chop the sun-dried tomatoes and spinach in advance. This way, you have everything ready to go. Marry Me Chicken Pasta pairs well with many side dishes. A simple green salad with a light vinaigrette works great. Garlic bread is also a nice touch. You can add roasted vegetables for extra flavor and color. For wine, a crisp white wine like Sauvignon Blanc complements the dish well. The fresh flavors balance the creamy sauce. You can also try a light red wine, like Pinot Noir, if you prefer. Marry Me Chicken Pasta can fit some special diets with a few changes. For a keto option, use zucchini noodles instead of pasta. You can also skip the heavy cream for a dairy-free version. Use coconut milk instead. If you want it vegetarian, replace chicken with firm tofu or grilled veggies. This keeps the dish tasty and satisfying. Always check individual ingredient labels for any hidden allergens. You now have all you need to make Marry Me Chicken Pasta. We covered key ingredients, from chicken and fettuccine to flavorful seasonings. I shared step-by-step instructions for cooking and tips for the best results. You learned variations and how to store leftovers too. This dish is perfect for impressing someone special or as a comforting meal. With a little creativity, you can make it your own. Enjoy crafting this delicious recipe, and savor every bite!$

Ultimate Marry Me Chicken Pasta ❤️🍝

A delicious and creamy pasta dish featuring chicken, sun-dried tomatoes, and spinach.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 600 kcal

Ingredients

2 pieces boneless, skinless chicken breasts
8 oz fettuccine pasta
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
1 cup sun-dried tomatoes, chopped
1 cup fresh spinach, roughly chopped
1 teaspoon Italian seasoning
to taste salt and pepper
0.5 cup grated Parmesan cheese
for garnish fresh basil leaves

Instructions

In a large pot, bring salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
While the pasta is cooking, season the chicken breasts with salt, pepper, and Italian seasoning.
In a large skillet over medium heat, heat the olive oil. Add the chicken breasts and cook for about 6-7 minutes on each side or until golden brown and cooked through. Remove from skillet and let rest for 5 minutes before slicing into strips.
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and bring to a simmer. Add the chopped sun-dried tomatoes and spinach, stirring until the spinach wilts.
Add the cooked fettuccine to the skillet and toss to coat pasta in the sauce. If the sauce is too thick, gradually add some reserved pasta water until you reach the desired consistency.
Stir in the grated Parmesan cheese until melted and creamy. Taste and adjust seasoning with salt and pepper if needed.
Plate the pasta and top with the sliced chicken. Garnish with fresh basil leaves for an extra touch.

Notes

Serve the pasta in a large bowl, twirling the fettuccine for an elegant look, and drizzle with a little extra cream sauce. Finish with a sprinkle of cheese and fresh basil for a beautiful presentation.

Keyword chicken, creamy, Italian, pasta