Marry Me Chicken Pasta

why make this recipe

This pasta is creamy, simple, and full of flavor. It cooks fast and feels special. You can make it for a weeknight dinner or a date night. The sauce is rich and uses common ingredients.

introduction

Marry Me Chicken Pasta mixes tender chicken, a creamy tomato sauce, and pasta. It tastes like a restaurant meal but you can make it at home. For a hands-off slow-cooker option try the crockpot method which keeps the same flavor with less active time.

how to make Marry Me Chicken Pasta

This is an easy, step-by-step plan:

• Cook the pasta until al dente and set aside.
• Brown the chicken in a pan with olive oil until cooked through. Remove and rest.
• Sauté mushrooms and capsicum in the same pan until soft.
• Add passata and cream, stir to combine and warm through.
• Mix in cottage cheese until the sauce is smooth.
• Return the chicken to the pan and heat for a few minutes.
• Stir in baby spinach until it wilts.
• Toss the cooked pasta with the sauce and serve hot.

Ingredients :

• 200g pasta
• 2 chicken breasts
• 3 heaped tablespoons cottage cheese
• 200ml Passata
• 200ml heavy cream or creme fraiche
• 1 cup baby spinach
• 1 cup mushrooms, sliced
• 1 red capsicum, chopped
• Bacon or pancetta (optional)
• Salt and pepper to taste
• Olive oil

Directions :

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large pan, heat olive oil over medium heat.
3. Add the chicken breasts and cook until golden brown and cooked through, about 6-7 minutes per side. Remove from the pan and set aside.
4. In the same pan, add the mushrooms and capsicum, and sauté until softened.
5. Add Passata and cream (or creme fraiche) to the pan, stirring to combine.
6. Add the cottage cheese and mix until smooth.
7. Return the chicken to the pan and cook for an additional 2-3 minutes.
8. Stir in the baby spinach until wilted.
9. Season with salt and pepper to taste.
10. Toss the cooked pasta with the sauce and serve hot.

how to serve Marry Me Chicken Pasta

Serve the pasta hot on warm plates. Add grated Parmesan if you like. A green salad and crusty bread fit well. Serve with a glass of white wine or a light drink.

how to store Marry Me Chicken Pasta

Cool the pasta to room temperature within two hours. Put it in an airtight container. Store in the fridge for up to 3 days. Reheat gently on the stove with a splash of cream or water to loosen the sauce. You can freeze for up to 2 months, but cream sauces can change texture after freezing.

tips to make Marry Me Chicken Pasta

• Use pasta you like; penne or rigatoni hold the sauce well.
• Brown the chicken well for more flavor.
• If the sauce is too thick, add a little pasta water.
• For less cooking time, slice the chicken thin before cooking.
• For the classic version and more notes see the original recipe page.

variation (if any)

• Add sun-dried tomatoes for extra tang.
• Swap spinach for kale or rocket (arugula).
• Use turkey or tofu instead of chicken.
• Add chili flakes for heat.

FAQs

Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out excess water before adding.

Q: Can I make this vegetarian?
A: Yes. Replace chicken with mushrooms, tofu, or a vegetarian meat substitute.

Q: Is there a dairy-free option?
A: Use a dairy-free cream and dairy-free cottage cheese, or blend soaked cashews for cream.

Q: How do I know when the chicken is cooked?
A: Cut the thickest part; it should be white inside with no pink and juices run clear.

Q: Can I double the recipe?
A: Yes. Use a larger pan and adjust cooking times slightly for larger amounts.

Ellie

Marry Me Chicken Pasta

This creamy, flavorful pasta combines tender chicken with a rich tomato sauce, making it a perfect weeknight dinner or date night meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 550

Ingredients Method Notes

Ingredients

  

Pasta and Chicken

• 200 g pasta Use penne or rigatoni for best sauce adherence.
• 2 pieces chicken breasts Slice thin for less cooking time, if desired.
• Bacon or pancetta Optional ingredient.

Sauce Ingredients

• 3 heaped tablespoons cottage cheese Ensure it’s smooth when mixed.
• 200 ml Passata
• 200 ml heavy cream or creme fraiche Use as per preference.

Vegetables

• 1 cup baby spinach Can substitute with kale or rocket.
• 1 cup mushrooms, sliced
• 1 piece red capsicum, chopped

Seasoning and Oil

• Salt and pepper To taste.
• Olive oil For cooking.

Method

 

Preparation

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large pan, heat olive oil over medium heat.
3. Add the chicken breasts and cook until golden brown and cooked through, about 6-7 minutes per side. Remove from the pan and set aside.

Cooking

1. In the same pan, add the mushrooms and capsicum, and sauté until softened.
2. Add Passata and cream (or creme fraiche) to the pan, stirring to combine.
3. Add the cottage cheese and mix until smooth.
4. Return the chicken to the pan and cook for an additional 2-3 minutes.
5. Stir in the baby spinach until wilted.
6. Season with salt and pepper to taste.

Serving

1. Toss the cooked pasta with the sauce and serve hot on warm plates.
2. Add grated Parmesan if you like, and serve with a green salad and crusty bread.

Notes

Cool the pasta to room temperature within two hours. Store in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat gently with a splash of cream or water to loosen.