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- 2 boneless, skinless chicken breasts - 8 oz fettuccine or your preferred pasta - 2 tablespoons extra virgin olive oil - 4 cloves garlic, minced - 1 cup heavy cream - 1 cup sun-dried tomatoes, roughly chopped - 1 cup fresh spinach leaves - ½ cup freshly grated Parmesan cheese - 1 teaspoon Italian seasoning - Salt and freshly ground black pepper, to taste - Fresh basil leaves, for garnish You will need a large pot for boiling pasta, a large skillet, a cutting board, and a sharp knife. A pasta strainer will help drain the pasta. You should also have measuring cups and spoons for accuracy. This dish serves four. Each serving has about 550 calories. It contains protein from chicken and cheese, carbs from pasta, and healthy fats from olive oil and cream. The fresh spinach adds vitamins and minerals. Enjoy this meal for a filling dinner that pleases everyone! Start by bringing a large pot of salted water to a rolling boil. Add 8 oz of fettuccine or your favorite pasta. Cook it according to the package instructions until it’s al dente. This usually takes about 8-10 minutes. Once done, drain the pasta, but save ½ cup of the cooking water. Set the drained pasta aside. Season the chicken breasts with salt, black pepper, and Italian seasoning on both sides. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. When the oil is hot, add the chicken breasts. Cook for about 5-7 minutes on each side until they are golden brown and fully cooked. Transfer the chicken to a cutting board and let it rest for a few minutes. Then, slice the chicken into strips. In the same skillet, add 4 minced garlic cloves to any remaining oil. Sauté the garlic for about 30 seconds until it smells nice and turns lightly golden. Pour in 1 cup of heavy cream while stirring. Bring the mixture to a gentle simmer. Now, fold in 1 cup of chopped sun-dried tomatoes and 1 cup of fresh spinach leaves into the simmering cream. Cook for about 2-3 minutes until the spinach wilts. Add ½ cup of freshly grated Parmesan cheese and stir until it melts, making the sauce creamy. If the sauce is too thick, mix in some of the reserved pasta water until it is just right. Add the cooked pasta directly into the sauce. Toss gently to coat the pasta with the creamy mixture. Arrange the sliced chicken on top of the pasta. Garnish each serving with fresh basil leaves and more grated Parmesan cheese for extra flavor. For a nice touch, serve the pasta in shallow bowls and drizzle some olive oil over the dish. To make a great sauce, use fresh ingredients. Start with good olive oil. Heat it just right to avoid burning the garlic. Add the garlic and watch it closely. You want it golden, not brown. Pour in the heavy cream slowly. Stir it all together until smooth. If the sauce is too thick, use pasta water to loosen it. This adds flavor and helps it stick to the pasta. Cook your chicken until golden brown. Season it well with salt, pepper, and Italian herbs. Use medium heat for even cooking. This helps keep it juicy. Let the chicken rest after cooking. This keeps the juices inside. Slice it just before serving to keep it fresh. If you're short on time, you can also grill or bake the chicken. Always use plenty of salted water for pasta. This helps the pasta taste better. Cook pasta until it’s al dente, which means it’s firm but not hard. Reserve some pasta water before draining. This water can help blend your sauce perfectly. After draining, toss the pasta with a little olive oil. This stops it from sticking together. {{image_4}} You can easily change this dish to fit your taste. Want more veggies? Add bell peppers or mushrooms. You can use grilled shrimp instead of chicken for a seafood twist. If you prefer a bit of heat, sprinkle in some red pepper flakes while cooking. For a richer flavor, try using pancetta or bacon in the sauce. The options are endless! If you want a vegetarian dish, skip the chicken. Instead, use grilled zucchini or eggplant. You can also add chickpeas for protein. Keep the sun-dried tomatoes and spinach for color and taste. This keeps the cream sauce and pasta, so it stays rich and comforting. Heavy cream gives a nice, rich texture, but you can swap it out. Use coconut milk for a dairy-free option that still tastes great. For a lighter sauce, low-fat cream or Greek yogurt works well. Just mix it in slowly to avoid lumps. Each option changes the flavor but keeps the dish delicious. After your meal, let the pasta cool down. Place it in an airtight container. You can keep it in the fridge for about 3 to 4 days. When you’re ready to eat, check for any signs of spoilage. If it looks and smells good, you are set to go. If you want to save some for later, freezing is a great option. First, let the pasta and sauce cool completely. Then, transfer it to a freezer-safe container. Be sure to leave some space at the top, as food expands when frozen. You can freeze it for up to 3 months. Remember to label it with the date. To reheat your Marry Me Chicken Pasta, you can use the stove or microwave. If using the stove, add a splash of water or cream to keep it moist. Heat it on low, stirring often. If you prefer the microwave, use a microwave-safe dish. Heat it in short bursts, stirring in between. Check the temperature to ensure it's hot all the way through. Enjoy your delicious meal again! Marry Me Chicken Pasta is a rich and creamy dish. It combines tender chicken with fettuccine pasta, sun-dried tomatoes, and fresh spinach. The sauce uses heavy cream and Parmesan cheese for a luxurious touch. This dish is named for its delicious flavor, which may just lead to a proposal! To make Marry Me Chicken Pasta gluten-free, choose gluten-free pasta. Many brands offer options made from rice or corn. Check the labels to ensure they are certified gluten-free. The rest of the ingredients are usually gluten-free, so you can enjoy a tasty meal without worry. Yes, you can use any pasta you like! While fettuccine is the classic choice, penne, rigatoni, or even spaghetti works well. Just adjust the cooking time according to the type of pasta you choose. The sauce will cling beautifully to whatever shape you pick. To spice up Marry Me Chicken Pasta, add red pepper flakes to the sauce. Start with 1/4 teaspoon and adjust to taste. You can also use spicy Italian sausage instead of chicken for a bolder flavor. Fresh jalapeños can add heat, too. Customize it to suit your taste! This dish pairs well with a fresh green salad. A simple Caesar or mixed greens works great. Garlic bread is another excellent choice for soaking up the creamy sauce. For a drink, try a crisp white wine or sparkling water with lemon. Enjoy your meal with these tasty sides! In this blog post, we explored how to make Marry Me Chicken Pasta. We covered all the key ingredients and the essential equipment you need. I shared step-by-step instructions and gave valuable tips to perfect your dish. We also discussed variations, storage, and answered common questions. Now, you have the tools to create a flavorful meal. Enjoy making it your own!

Marry Me Chicken Pasta

Indulge in the deliciousness of Marry Me Chicken Pasta, a perfect dish that combines tender chicken, creamy sauce, and flavorful sun-dried tomatoes. This easy recipe is ready in just 30 minutes and is sure to impress your loved ones. Elevate your dinner routine with this mouthwatering meal. Click through for the full recipe and bring a taste of romance to your table tonight!
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Ingredients
  

2 boneless, skinless chicken breasts

8 oz fettuccine or your preferred pasta

2 tablespoons extra virgin olive oil

4 cloves garlic, minced

1 cup heavy cream

1 cup sun-dried tomatoes, roughly chopped

1 cup fresh spinach leaves

½ cup freshly grated Parmesan cheese

1 teaspoon Italian seasoning

Salt and freshly ground black pepper, to taste

Fresh basil leaves, for garnish

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to the package instructions until al dente. Drain the pasta, but be sure to reserve ½ cup of the pasta cooking water for later use. Set the drained pasta aside.

    Prepare the Chicken: Season both sides of the chicken breasts generously with salt, black pepper, and Italian seasoning. In a large skillet, heat the extra virgin olive oil over medium heat. Once hot, add the seasoned chicken breasts and cook for approximately 5-7 minutes on each side or until they are golden brown and cooked through. Transfer the chicken to a cutting board and let it rest for a few minutes before slicing it into strips.

      Create the Sauce: Using the same skillet (with any remaining oil), add the minced garlic. Sauté for about 30 seconds, or until it becomes fragrant and lightly golden. Gradually pour in the heavy cream, stirring constantly, and bring the mixture to a gentle simmer.

        Add Ingredients: To the simmering cream, fold in the chopped sun-dried tomatoes and fresh spinach. Cook for about 2-3 minutes, or until the spinach has wilted. Next, add the grated Parmesan cheese and stir until it's fully melted and the sauce is creamy. If the sauce appears too thick, incorporate a bit of the reserved pasta water until you achieve your desired consistency.

          Combine: Add the cooked pasta directly into the sauce. Toss everything gently until the pasta is lovingly coated in the creamy mixture. Slice the rested chicken into strips and arrange it gracefully on top of the pasta.

            Serve: Garnish each serving with fresh basil leaves and additional grated Parmesan cheese, if desired for an extra touch of flavor.

              Prep Time: 10 mins | Total Time: 30 mins | Servings: 4

                - Presentation Tips: For an elegant touch, serve the pasta in shallow bowls, artfully placing the sliced chicken on top. Drizzle a little extra virgin olive oil over the dish and sprinkle with additional grated Parmesan for a beautiful and appetizing finish.