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Addictive Weekend Chicken Pasta Delight
After throwing tons of dinner gatherings, I've nailed this chicken pasta formula. When you mix juicy chicken chunks with creamy parmesan sauce and al dente penne, you'll find pure food heaven. The bursts of sun dried tomatoes and sprinkles of fresh basil make it taste way better than what you'd get at a high-end Italian spot, yet you can throw it together in half an hour flat.
How This Chicken Pasta Got Its Catchy Title
Folks dubbed this dish with its unique name because nobody can turn it down. The way that velvety sauce wraps around each pasta bit while zesty sun dried tomatoes and nutty parmesan build waves of taste is just brilliant. It's become what I cook when I need something impressive without spending my whole day in front of the stove.
Your Shopping List
- Chicken: Dice it into small chunks for quick and juicy cooking.
- Penne Pasta: The grooves on each piece grab onto all that yummy sauce.
- Sun-Dried Tomatoes: They pack an incredible punch of deep flavor.
- Parmesan Cheese: Grab a block and shred it yourself for ultimate meltability.
- Heavy Cream: This creates that dreamy smooth texture.
- Italian Seasoning: A handy mix of complementary dried herbs.
Cooking Time Fun
- Prepare Your Pasta
- Boil your penne so it's ready when you need it.
- Prepare The Chicken
- Add plenty of spices then fry until it looks crispy and tasty.
- Whip Up That Sauce
- Begin with butter and garlic then build your base and pour in cream for richness.
- Mix Everything
- Pop in those sun dried tomatoes and spices then combine all parts and top with fresh basil leaves.
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Smart Cooking Tips
Don't buy pre-grated parmesan for this chicken pasta dish. Watch your meat temp to avoid dryness. Want some kick? Toss in red pepper flakes. For warming up the extras, just add a bit more cream to keep that smooth texture you loved the first time around.
Frequently Asked Questions
- → Why do they call it Marry Me Chicken?
It's said to be so tasty that it could inspire someone to pop the big question!
- → Can other pasta shapes work?
Absolutely, just pick a shape that can hold onto the sauce well, like bowtie or rigatoni.
- → What's the trick to keeping the sauce silky?
Keep the heat low and mix gently when adding in the cream and cheese.
- → Can this be prepped ahead of time?
It's best when eaten fresh, but with some cream added, leftovers reheat gently just fine.
- → What makes this sauce so flavorful?
It's all about the combo of garlic, tangy tomatoes, Italian spices, and cheesy goodness.