Marry Me Chicken Pasta
A comforting and romantic pasta dish featuring tender chicken, creamy sauce, and flavorful herbs, perfect for special occasions or cozy dinners.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 tablespoon olive oil or avocado oil for a milder flavor
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved or substitute with diced bell peppers for sweetness
- 1 teaspoon Italian seasoning feel free to use fresh herbs if you have them!
- 1 cup heavy cream you can use almond milk for a lighter, dairy-free version
- 1 cup grated Parmesan cheese or nutritional yeast for a vegan option
- 8 ounces fettuccine pasta spaghetti or penne work great too
- to taste Salt
- to taste Pepper
- for garnish Fresh basil optional but recommended
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Reserve about half a cup of the pasta water, then drain and set aside.
Searing the Chicken
- In a large skillet, heat the olive oil over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 5–7 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and let it rest on a cutting board.
Making the Sauce
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the cherry tomatoes and Italian seasoning, cooking until the tomatoes start to soften, about 3–4 minutes.
- Stir in the heavy cream and bring to a gentle simmer. Add the grated Parmesan cheese and stir until melted and smooth. If the sauce is too thick, gradually add some reserved pasta water until you reach your desired consistency.
Combining Ingredients
- Slice the chicken and return it to the skillet. Add the cooked fettuccine and toss everything together until well combined. Adjust seasonings as necessary.
Serving
- Plate your Marry Me Chicken Pasta and garnish with fresh basil. Get ready for the compliments!
Notes
For extra nutrition, toss in some spinach or kale at the end of cooking. Spice it up with red pepper flakes for an extra kick. Swap heavy cream for coconut milk or cashew cream for a lighter option. This dish is great for leftovers; store any uneaten pasta in an airtight container in the fridge for up to three days.