- Easy Marry Me Chicken Pasta

$- 2 boneless, skinless chicken breasts - 8 oz fettuccine or penne pasta - 1 cup heavy cream - 1 cup cherry tomatoes, halved - 1 cup fresh spinach - 1/2 cup grated Parmesan cheese - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh basil leaves for garnish - You can use whole wheat or gluten-free pasta instead of regular pasta. - For a lighter dish, try using half-and-half or Greek yogurt instead of heavy cream. - If you don’t have fresh spinach, dried spinach works too, but use less. - Fresh basil adds a bright touch. - Crumbled feta or goat cheese can replace Parmesan for a new flavor. - Pair with garlic bread or a simple salad for a complete meal. 1. Fill a large pot with water and add salt. This helps flavor the pasta. 2. Bring the water to a boil. Watch it carefully so it doesn’t spill over. 3. Add your fettuccine or penne. Cook according to package instructions. Aim for al dente. 4. Al dente means the pasta is firm but not hard. It's the perfect texture. 5. Reserve 1/2 cup of pasta water before draining. This water helps adjust sauce thickness later. 1. While pasta cooks, season the chicken breasts. Use salt, pepper, and Italian seasoning. 2. Heat olive oil in a large skillet over medium heat. This keeps the chicken juicy. 3. Cook the chicken for 5-7 minutes per side until it's golden brown. 4. To check for doneness, cut into the thickest part. The chicken should be white, not pink. 5. Once cooked, remove the chicken and let it rest for a few minutes. 1. In the same skillet, add minced garlic. Sauté for about a minute until fragrant. 2. Next, add the halved cherry tomatoes. Cook them for about 3 minutes until soft. 3. Lower the heat and stir in the heavy cream. Bring it to a gentle simmer for a creamy base. 4. Add fresh spinach to the sauce and let it wilt. This adds color and nutrients. 5. Slice the rested chicken and add it back into the skillet. Toss with the drained pasta. 6. Use reserved pasta water to adjust the sauce’s creaminess. Stir in grated Parmesan until it melts. For the full recipe, check the previous section. To get the best chicken, marinate it for at least 30 minutes. Use olive oil, salt, and Italian seasoning. This helps the chicken soak up flavors. For the perfect sear, heat your skillet until it's hot. Add the oil, then the chicken. Cook it without moving for a golden crust. Flip it only once to keep juices inside. When choosing herbs, fresh is always better. Fresh basil and parsley add bright notes. If you use dried herbs, adjust the amount. Remember, dried herbs are stronger. For spice levels, start low and taste as you go. You can always add more, but it's hard to take away. For a beautiful plate, use a large, shallow bowl. Place the pasta in the center. Arrange the chicken on top. Drizzle the sauce over everything. Finish with fresh basil leaves and a sprinkle of Parmesan. To pair drinks, serve with a crisp white wine or sparkling water. This adds a nice touch to your meal. {{image_2}} You can switch up the chicken for shrimp or pancetta. Shrimp cooks fast and adds a nice flavor. Pancetta gives a rich taste and a bit of crisp. If you want a vegetarian twist, try mushrooms or tofu. Both options soak up flavors well and add a hearty touch. Explore using whole grain or gluten-free pasta. Whole grain pasta adds fiber and a nutty flavor. Gluten-free pasta works for those with gluten issues. You can also play with different pasta shapes, like shells or bowties. Each shape brings a new texture to your dish. Want to add more flavor? Toss in sun-dried tomatoes or olives. Sun-dried tomatoes bring sweetness and depth. Olives add a salty kick that brightens the dish. You can also mix in different spices, like red pepper flakes or smoked paprika. These spices can enhance the taste and make your meal unique. Check out the Full Recipe for more details on making your dish shine! When you have leftover Marry Me Chicken Pasta, store it in an airtight container. This keeps the dish fresh and tasty. Place it in the fridge right away. The pasta stays good for about three days. Make sure to cool it before sealing. This helps keep the creaminess intact. To reheat, use a skillet over low heat. Add a splash of milk or cream to keep it creamy. Stir often to avoid burning. You can also use the microwave. Heat it in short bursts. Stir in between to warm it evenly. This prevents overcooking and keeps the chicken tender. You can freeze Marry Me Chicken Pasta, but it needs care. First, cool the dish completely. Then, place it in a freezer-safe container or bag. Seal it tightly to avoid freezer burn. It can last up to three months in the freezer. To thaw, move it to the fridge overnight. Reheat using the skillet method for best results. Yes, you can prep this dish in advance. Cook the pasta and chicken first. Cool them down. Store them in airtight containers in the fridge. You can also make the sauce ahead. Just reheat it gently before you combine everything. This makes meal prep easy and saves time on busy nights. Fettuccine and penne work great for this dish. Fettuccine gives a nice, creamy texture. Penne holds the sauce well in its tubes. You can also try rotini or farfalle for fun shapes. The type of pasta you choose can change how the dish feels in every bite. If you need a gluten-free option, use gluten-free pasta. For a dairy-free choice, swap heavy cream with coconut milk or cashew cream. If you want a lower-carb meal, use zucchini noodles or cauliflower rice instead of pasta. These options keep the dish tasty and fun for everyone. You now have all the tools to prepare a delicious Marry Me Chicken Pasta. We covered essential ingredients, substitutions, and garnishes that add flavor. You learned clear cooking steps for pasta and chicken. Tips for enhancing flavor and presentation can elevate your dish. Don’t forget storage and reheating tips for leftovers. With all this, you can create a meal that impresses anyone. Enjoy your cooking adventure and make it your own!$

Dive into the flavor explosion of Marry Me Chicken Pasta, a dish so delicious it just might lead to lifelong romance! This creamy pasta combines tender chicken, fresh spinach, and juicy cherry tomatoes, all perfectly mingled with cheese for a comforting meal. Ready in just 30 minutes, it's perfect for any night. Click through to explore this delightful recipe and impress your loved ones with a dinner they won't forget!

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Ingredients

2 boneless, skinless chicken breasts

8 oz fettuccine or penne pasta

1 cup heavy cream

1 cup cherry tomatoes, halved

1 cup spinach, fresh

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions

Cook the Pasta: In a large pot, bring salted water to a boil. Add the fettuccine or penne and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

Sear the Chicken: While the pasta cooks, heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, and Italian seasoning. Cook for 5-7 minutes on each side until browned and cooked through. Remove from the skillet and set aside to rest.

Create the Sauce: In the same skillet, add minced garlic and sauté for about a minute until fragrant. Add the cherry tomatoes and cook for about 3 minutes until they soften.

Add Cream and Spinach: Lower the heat, then stir in the heavy cream and bring to a gentle simmer. Add the fresh spinach and allow it to wilt in the sauce.

Combine: Slice the chicken and add it back into the skillet along with the drained pasta. Toss everything together, adjusting creaminess with reserved pasta water. Stir in grated Parmesan cheese until melted and creamy.

Serve: Plate the pasta and chicken, garnishing with fresh basil leaves for an aromatic finish.

Prep Time, Total Time, Servings: 10 mins | 30 mins | Serves 4.

- Presentation Tips: Serve in a large bowl, drizzling any remaining sauce over the top and finishing with an extra sprinkle of Parmesan and a few whole basil leaves for a pop of color.