Marry Me Chicken Pasta
Indulge in our Marry Me Chicken Pasta, where succulent chicken, infused with zesty herbs and spices, meets a luscious cream sauce that’ll leave you craving more! Tossed with al dente pasta and topped with a sprinkle of Parmesan, this dish is perfect for a cozy dinner that might just spark a proposal. Get ready to impress your taste buds and your loved ones!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- cayenne pepper
- minced garlic
- diced onion
- spinach
- water
🥩Meat & Seafood(2)
- chicken bouillon
- chicken breast
🥛Dairy & Eggs(4)
- unsalted butter
- heavy cream (480 ml)
- mozzarella cheese
- parmesan cheese
🫙Pantry Staples(4)
- olive oil
- pasta
- pasta water (240 ml)
- tomato paste
🧂Spices & Seasonings(8)
- bay leaf
- black pepper
- garlic powder
- Italian seasoning
- milked paprika
- red pepper flakes
- salt
- smoked paprika
📦Other(1)
- dried tomatoes
👨🍳 Instructions
- 1
In a bowl, mix garlic powder, black pepper, chicken bouillon, milked paprika, cayenne pepper, Italian seasoning, and olive oil.
- 2
Thinly slice the chicken breast and marinate it with the mixture.
- 3
Boil water with salt and a bay leaf, then add the pasta once boiling.
- 4
In a pan, melt unsalted butter and add the marinated chicken, cooking until crispy, then remove it.
- 5
Add diced onion, dried tomatoes, minced garlic, and tomato paste to the pan and mix.
- 6
Pour in one cup of pasta water and two cups of heavy cream, then season with garlic powder, black pepper, chicken bouillon, Italian seasoning, red pepper flakes, and smoked paprika.
- 7
Mix in mozzarella cheese, parmesan cheese, and spinach, letting the sauce thicken.
- 8
Add the cooked pasta to the sauce and mix well.
💡 Pro Tips
- ✓Reserve pasta water before draining because its 1-2% starch content acts as a natural emulsifier, binding the cream sauce to pasta better than plain water.technique1-2% starch content
- ✓Slice chicken breast to 1/4-inch thickness and marinate for exactly 15-30 minutes - longer breaks down proteins too much, shorter doesn't penetrate the meat.timing1/4-inch thickness, 15-30 minutes
- ✓Cook chicken to 160°F internal temperature, then let carryover cooking reach 165°F while resting, preventing the 25% moisture loss from overcooking.technique160°F to 165°F, 25% moisture retention
- ✓Add mozzarella and parmesan off heat or at maximum 160°F to prevent the proteins from seizing and creating a grainy sauce instead of smooth emulsion.technique160°F maximum
- ✓Bloom tomato paste for 30-60 seconds in the fat before adding liquids because heat activates lycopene and develops deeper umami compounds.timing30-60 seconds
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Marry Me Chicken Pasta
Indulge in our Marry Me Chicken Pasta, where succulent chicken, infused with zesty herbs and spices, meets a luscious cream sauce that’ll leave you craving more! Tossed with al dente pasta and topped with a sprinkle of Parmesan, this dish is perfect for a cozy dinner that might just spark a proposal. Get ready to impress your taste buds and your loved ones!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- cayenne pepper
- minced garlic
- diced onion
- spinach
- water
🥩Meat & Seafood(2)
- chicken bouillon
- chicken breast
🥛Dairy & Eggs(4)
- unsalted butter
- heavy cream (480 ml)
- mozzarella cheese
- parmesan cheese
🫙Pantry Staples(4)
- olive oil
- pasta
- pasta water (240 ml)
- tomato paste
🧂Spices & Seasonings(8)
- bay leaf
- black pepper
- garlic powder
- Italian seasoning
- milked paprika
- red pepper flakes
- salt
- smoked paprika
📦Other(1)
- dried tomatoes
👨🍳 Instructions
- 1
In a bowl, mix garlic powder, black pepper, chicken bouillon, milked paprika, cayenne pepper, Italian seasoning, and olive oil.
- 2
Thinly slice the chicken breast and marinate it with the mixture.
- 3
Boil water with salt and a bay leaf, then add the pasta once boiling.
- 4
In a pan, melt unsalted butter and add the marinated chicken, cooking until crispy, then remove it.
- 5
Add diced onion, dried tomatoes, minced garlic, and tomato paste to the pan and mix.
- 6
Pour in one cup of pasta water and two cups of heavy cream, then season with garlic powder, black pepper, chicken bouillon, Italian seasoning, red pepper flakes, and smoked paprika.
- 7
Mix in mozzarella cheese, parmesan cheese, and spinach, letting the sauce thicken.
- 8
Add the cooked pasta to the sauce and mix well.
💡 Pro Tips
- ✓Reserve pasta water before draining because its 1-2% starch content acts as a natural emulsifier, binding the cream sauce to pasta better than plain water.technique1-2% starch content
- ✓Slice chicken breast to 1/4-inch thickness and marinate for exactly 15-30 minutes - longer breaks down proteins too much, shorter doesn't penetrate the meat.timing1/4-inch thickness, 15-30 minutes
- ✓Cook chicken to 160°F internal temperature, then let carryover cooking reach 165°F while resting, preventing the 25% moisture loss from overcooking.technique160°F to 165°F, 25% moisture retention
- ✓Add mozzarella and parmesan off heat or at maximum 160°F to prevent the proteins from seizing and creating a grainy sauce instead of smooth emulsion.technique160°F maximum
- ✓Bloom tomato paste for 30-60 seconds in the fat before adding liquids because heat activates lycopene and develops deeper umami compounds.timing30-60 seconds