Marry Me Chicken Pasta Recipe

Right, let’s talk comfort food. It’s Tuesday, the school run was a blur of lost shoes and forgotten homework, and the weather’s doing that classic British drizzle thing. Sound familiar? This Marry Me Chicken Pasta is the answer. I’ve been making this version for years, tweaking it until it’s the perfect balance of creamy, cheesy, and utterly delicious. Even my two, who can be notoriously picky, practically inhale it. Trust me, after a bowl of this, even the most chaotic Tuesday feels a little bit brighter.

Why This Recipe Works

This isn’t just any old pasta dish. This Marry Me Chicken Pasta is designed for busy families who want a proper, satisfying meal without spending hours in the kitchen. Here’s why it’ll become a firm favourite:

• One-Pan Wonder: Less washing up! Everything, apart from the pasta, cooks in one pan, making cleanup a breeze.
• Child-Approved Flavours: The creamy sauce and tender chicken are a winning combination, even for fussy eaters. My little ones request this at least once a fortnight!
• Budget-Friendly: Uses simple, everyday ingredients you probably already have in your fridge and pantry.

After eight years of cooking for my family, I’ve learned what works and what doesn’t. This recipe is a winner, plain and simple. I’ve even simplified the cooking process, making sure there are no overly complicated steps, which is key when you’re juggling after-school activities and bedtime stories!

Ingredients

• 500g chicken breasts, cut into bite-sized pieces
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/4 tsp red pepper flakes (optional)
• 120ml sun-dried tomatoes in oil, drained and chopped
• 250ml chicken stock
• 250ml double cream
• 50g grated Parmesan cheese, plus more for serving
• Salt and freshly ground black pepper to taste
• 500g pasta (penne, fusilli, or your favourite shape)
• Fresh basil leaves, for garnish

Ingredient Notes

Sun-dried Tomatoes: These are crucial for that deep, intense flavour. The oil they’re packed in adds richness to the sauce, so don’t skip it. You can usually find them in the Italian section of most supermarkets.

Double Cream: For that extra luxurious creaminess. Single cream will work in a pinch, but the sauce won’t be as thick.

Parmesan Cheese: Adds a salty, umami kick. If you’re on a budget, a mature cheddar can be used, though the flavour will be slightly different.

Step-by-Step Instructions

Step 1: Cook the Pasta. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 120ml of pasta water before draining. Drain the pasta and set aside.

Step 2: Sauté the Chicken. Heat the olive oil in a large, deep skillet or pot over medium-high heat. Add the chicken pieces and cook until browned on all sides and cooked through. This usually takes about 5-7 minutes. Season with salt and pepper.

Step 3: Sauté Aromatics. Remove the chicken from the skillet and set aside. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic, oregano, thyme, and red pepper flakes (if using) and cook for another minute until fragrant. The aroma at this stage is absolutely divine!

Step 4: Build the Sauce. Stir in the chopped sun-dried tomatoes and cook for another minute. Pour in the chicken stock and bring to a simmer, scraping up any browned bits from the bottom of the skillet. This adds extra flavour to the sauce.

Step 5: Add Cream and Cheese. Reduce the heat to low and stir in the double cream and Parmesan cheese. Season with salt and pepper to taste. Allow the sauce to simmer gently for 5-7 minutes, or until it has thickened slightly. Keep stirring to prevent burning. Through trial and error, I’ve learned that patience is key here. Don’t rush the simmering process!

Step 6: Combine. Return the cooked chicken to the skillet and stir to coat with the sauce. Add the cooked pasta to the skillet and toss everything together until well combined. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up. This is my little secret for achieving the perfect sauce consistency.

Step 7: Serve. Garnish with fresh basil leaves and extra grated Parmesan cheese. Serve immediately and enjoy!

My Kitchen Tips & Tricks

• Don’t Overcook the Chicken: Overcooked chicken will be dry and tough. Cook it just until it’s no longer pink inside.
• Reserve Pasta Water: This starchy water is liquid gold! It helps to create a creamy, emulsified sauce that clings to the pasta.
• Adjust the Spice Level: If you’re not a fan of spice, omit the red pepper flakes. My children prefer it without, but I love that little kick!
• Make it Ahead: You can prepare the sauce ahead of time and store it in the fridge for up to 2 days. Just add the chicken and pasta when you’re ready to serve.
• Add Veggies: Feel free to add some chopped spinach or kale to the sauce for extra nutrients.
• Quick Garlic Tip: Use a garlic press for quick and easy mincing.
• Herb Hack: If you don’t have fresh basil, a pinch of dried basil will do in a pinch.

Storage & Meal Prep

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Reheating: Reheat gently in a skillet over medium heat or in the microwave. Add a splash of milk or cream if the sauce has thickened too much.

Make-Ahead: As mentioned above, the sauce can be made up to 2 days in advance. You can also cook the pasta ahead of time and store it in the fridge. Just toss it with a little olive oil to prevent it from sticking together.

Batch Cooking: This recipe is perfect for batch cooking. Double or triple the recipe and freeze individual portions for quick and easy meals.

Substitutions & Variations

Gluten-Free: Use gluten-free pasta to make this dish gluten-free. I’ve tried it with a few brands, and the brown rice pasta holds up particularly well.

Dairy-Free: Use a dairy-free cream alternative and nutritional yeast instead of Parmesan cheese. I haven’t personally tested this, but I’ve heard good things about oat-based creams.

Vegetarian: Skip the chicken and add some roasted vegetables like mushrooms, peppers, or courgettes. My family often enjoys this with roasted butternut squash in the autumn.

Seasonal Variations: Add some roasted cherry tomatoes in the summer for a burst of freshness, or some chopped butternut squash in the autumn for a heartier meal.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely! Prepare everything up to the point of adding the pasta, then store the sauce and cooked chicken in the fridge overnight. Cook the pasta fresh when you’re ready to serve and combine. This saves a good chunk of time on busy weeknights.

How do I know when the chicken is cooked?

The chicken is cooked when it’s no longer pink inside and the juices run clear when pierced with a fork. An internal temperature of 74°C (165°F) is ideal.

What if I don’t have sun-dried tomatoes?

While sun-dried tomatoes add a unique depth of flavour, you can substitute with 2 tablespoons of tomato paste and a pinch of sugar. It won’t be quite the same, but it’ll still be delicious.

How should I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Make sure to cool the pasta down completely before storing it to prevent bacterial growth.

Will my children like this?

In my experience, most children adore this dish! The creamy sauce and tender chicken are a winning combination. You can adjust the spice level to suit their tastes by omitting the red pepper flakes.

Can I scale this recipe for a larger or smaller family?

Yes, you can easily scale this recipe up or down depending on your family size. Just adjust the ingredient quantities accordingly. For a smaller family, halve the recipe. For a larger family, double it.

Can I freeze this pasta?

While you can freeze this pasta, the texture of the sauce may change slightly upon thawing. Dairy-based sauces sometimes separate when frozen. If you do freeze it, make sure to thaw it completely before reheating and add a splash of milk or cream to restore the creamy consistency.

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