Marry Me Chicken Pasta Recipe

A square, overhead shot of Marry Me Chicken Pasta in a black pan. To the left of the pan, there is a teal napkin tucked beside it. This is all set on a wooden surface.

So good it's said to win hearts with just one mouthful. Pan fried chicken in a creamy-garlic-parmesan sauce with sun-dried tomatoes, basil and fresh tagliatelle.

Prep Time15

Cook Time20

Total Time35

Course: Dinner

Cuisine: American-Italian

Keyword: chicken pasta, creamy pasta, garlic parmesan sauce

Servings:

Author Nicky Corbishley

Ingredients

Marry Me Chicken:

2 tbsp cornflour (cornstarch in USA)
¼ tsp salt
¼ tsp black pepper
½ tsp paprika
600 g (1.3 lbs) chicken breast, chopped into chunky pieces
2 tbsp neutral oil - I use avocado oil
1 tbsp unsalted butter
3 cloves garlic peeled and minced
3 spring onions (scallions) sliced
½ tsp chilli flakes (red pepper flakes) - You can leave the chilli flakes out if you don't want that extra little background heat.
1 tsp dried oregano
75 g sundried tomatoes in oil drained and roughly chopped
240 ml (1 cup) chicken stock
120 ml (1/2 cup) double (heavy ) cream
1 tbsp lemon juice
50 g (1/2 packed cup) grated parmesan
10-15 fresh basil leaves roughly chopped

Pasta:

400 g (14 oz) fresh tagliatelle or 250g dried tagliatelle – see notes if using dried

To Serve:

Parmesan
Basil
Black pepper

Instructions

Mix the cornflour, salt and pepper together. Add the chicken and toss together to coat.
2 tbsp cornflour (cornstarch in USA), ¼ tsp salt, ¼ tsp black pepper, 1/2 tsp paprika, 600 g (1.3 lbs) chicken breast, chopped into chunky pieces
Heat the oil and butter in a frying pan over a medium-high heat.
2 tbsp neutral oil, 1 tbsp unsalted butter
Add the chicken and cook for 7-8 minutes, turning a couple of times until browned all over.
Meanwhile, bring a large pan of salted water to the boil for the pasta.
To the frying pan, add the garlic, spring onions, chilli flakes, oregano and sun-dried tomatoes. Stir together and cook for two minutes.
3 cloves garlic, 3 spring onions (scallions), 1/2 tsp chilli flakes (red pepper flakes), 1 tsp dried oregano, 75 g sundried tomatoes in oil
Add the chicken stock, cream and lemon juice. Stir together and bring to a gentle simmer.
240 ml (1 cup) chicken stock, 120 ml (1/2 cup) double (heavy ) cream, 1 tbsp lemon juice
Add the pasta to the pan of boiling water and cook as per the pack instructions (usually 2-3 minutes).
400 g (14 oz) fresh tagliatelle
Drain the pasta, then add to the pan with the chicken.
Add the parmesan and basil then toss together using a set of tongs.
50 g (1/2 packed cup) grated parmesan, 10-15 fresh basil leaves
Serve topped with extra parmesan, basil and black pepper.
Parmesan, Basil, Black pepper

Video

Notes

Can I make it ahead?

Pasta dishes like these are usually best served straight away. However, if you have leftovers, you can cool, cover and refrigerate right away. It should keep well in the fridge for up to two days.
Reheat individual portions in the microwave for 3-4 minutes, stirring a few times whilst reheating.
You may want to add a splash of water, stock and/or cream to loosen up the pasta, as the pasta will absorb more sauce during storage and reheating.

Can I freeze it?

No, I don’t recommend freezing this pasta dish.

Ingredient swaps

- If you’d like to add some vegetables in there, add peas (just add frozen peas right to the pan) or mushrooms as you're getting towards the end of frying the chicken, or stir in baby spinach at the end.
- Replace the cream with creme fraiche for a slightly lighter version. If you’re using a lower fat version, just heat it through gently, as low fat dairy will often split (full fat creme fraiche can be boiled and simmered though).

Nutritional information is approximate, per serving (this recipes serves 4).

Nutrition

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