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If you’re searching for a rich, flavorful, and absolutely irresistible dish, look no further than Marry Me Chicken Pasta. This creamy pasta, featuring golden-fried chicken thighs, sun-dried tomatoes, and a luscious Parmesan-infused sauce, has earned its romantic name for a reason—it’s so good it just might lead to a proposal! Whether you’re cooking for a special someone or simply treating yourself, this dish is guaranteed to impress.
Why You’ll Love Marry Me Chicken Pasta
This dish is a perfect combination of crispy, juicy chicken and velvety pasta coated in a decadent sun-dried tomato cream sauce. The blend of Italian herbs, garlic, and Parmesan creates a burst of flavor in every bite. Best of all, it’s easy to make and comes together in under an hour, making it an ideal meal for date nights, family dinners, or even special occasions.
Ingredient Notes
- Chicken thighs: Use bone-in, skin-on for more flavor, or boneless for quicker cooking.
- Sun-dried tomatoes: Opt for oil-packed for extra richness.
- Parmesan cheese: Freshly grated melts better and enhances the creamy texture.
- Heavy cream: Full-fat cream ensures a velvety sauce.
- Italian herbs: A blend of oregano, basil, and thyme works best.
How to Make Marry Me Chicken Pasta
Cook the Pasta
- Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
Prepare the Chicken
- In a shallow plate, mix the flour, black pepper, paprika, garlic powder, and salt. Dredge each chicken thigh in the flour mixture, ensuring an even coating.
Fry the Chicken
- Heat the butter and olive oil in a large skillet over medium heat. Add the coated chicken thighs and fry for about 5-7 minutes per side, until golden brown and fully cooked. Remove from the skillet and set aside.
Make the Sauce
- Using the same skillet, sauté the chopped onion for 3-4 minutes until softened. Add the minced garlic and sun-dried tomatoes, cooking for another 2 minutes until fragrant. Pour in the vegetable broth and bring to a simmer. Stir in the heavy cream, grated Parmesan, Italian herbs, chili flakes, and tomato paste. Let the sauce simmer for 5-7 minutes until slightly thickened.
Combine Everything
- Add the cooked pasta to the sauce, tossing to coat evenly. Place the fried chicken thighs on top, allowing them to soak in the flavors.
Serve and Enjoy
- Garnish with fresh basil leaves before serving. Plate the pasta and chicken, ensuring to drizzle extra sauce over the top. Serve with a side salad or crusty bread for the ultimate experience.
Tips for the Perfect Marry Me Chicken Pasta
- Use fresh ingredients: Fresh garlic, basil, and high-quality Parmesan elevate the flavors.
- Don’t skip the sun-dried tomatoes: They add a tangy sweetness that balances the creamy sauce.
- Let the chicken rest: Allowing the chicken to rest after frying ensures maximum juiciness.
Pairing Suggestions
To enhance your meal, serve Marry Me Chicken Pasta with a crisp Caesar salad, garlic bread, or a glass of white wine like Chardonnay or Sauvignon Blanc. For a non-alcoholic option, a refreshing lemon-infused sparkling water pairs beautifully.
Final Thoughts
Marry Me Chicken Pasta is a must-try recipe for anyone who loves indulgent, comforting meals. With its creamy sauce, crispy chicken, and rich flavors, it’s no wonder this dish has captured hearts everywhere. Whether you’re preparing a romantic dinner or a cozy family meal, this recipe is sure to become a favorite.
Give it a try and let us know—did it win over someone’s heart? Leave a comment below and share your experience!
Other Chicken Recipes You’ll Love
Cornflake-Crusted Chicken Schnitzel
Stuffed Chicken with Sundried Tomato and Mozzarella
The Best Chicken Parmesan Recipe
Marry Me Chicken Pasta
Ingredients
For the Pasta:
- 250 g pasta of your choice
- Salt (for boiling water)
For the Chicken:
- 4 chicken thighs
- 5 tbsp flour
- 1 tsp black pepper
- 1 tsp paprika powder
- 1 tsp garlic powder
- 1 tsp salt
- 50 g butter
- 3 tbsp olive oil
For the Sauce:
- 1 onion finely chopped
- 5 cloves garlic minced
- 100 g sun-dried tomatoes finely chopped (in oil)
- 500 ml vegetable broth
- 250 ml heavy cream
- 100 g Parmesan cheese grated
- 1 tsp Italian herbs
- 1 tsp chili flakes
- 1 tbsp tomato paste
- Fresh basil leaves for garnish
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package instructions until al dente.
- Drain and set aside.
Prepare the Chicken
- In a shallow plate, mix the flour, black pepper, paprika, garlic powder, and salt.
- Dredge each chicken thigh in the flour mixture, ensuring an even coating.
Fry the Chicken
- Heat butter and olive oil in a large skillet over medium heat.
- Add the coated chicken thighs and fry for about 5-7 minutes per side, until golden brown and fully cooked.
- Remove the chicken from the skillet and set aside.
Make the Sauce
- In the same skillet, sauté the chopped onion for 3-4 minutes until softened.
- Add the minced garlic and chopped sun-dried tomatoes, cooking for another 2 minutes until fragrant.
- Pour in the vegetable broth and bring to a simmer.
- Stir in the heavy cream, grated Parmesan, Italian herbs, chili flakes, and tomato paste.
- Let the sauce simmer for 5-7 minutes until slightly thickened.
Combine Everything
- Add the cooked pasta to the sauce, tossing to coat evenly.
- Place the fried chicken thighs on top, allowing them to soak in the flavors.
- Garnish with fresh basil leaves.
- Serve hot with extra sauce drizzled on top.
