Marry Me Chicken Pasta

These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.

Chicken breasts: To keep the chicken super juicy, the breasts are flattened, pan-fried, and left to rest. They then get sliced and added to the top of the pasta. You can also buy chicken escallops from the grocery store and skip this step.
Garlic: The recipe suggests 5 cloves, but as I always say, measure garlic with your heart, so add more or less as you wish.
Sundried tomatoes: Buy the ones packed in oil if you can; they have a great flavor and texture. You can use the oil instead of the olive oil in the recipe.
Broth/stock: You can use chicken or vegetable broth for the recipe. I like to buy low sodium. 
Cream: Use heavy cream/double cream/thickened cream. Half and Half and single cream won't thicken, and you'll have a thin sauce.
Parmesan: If you can, buy a block and grate it yourself. It melts more smoothly and will have a better flavor. The pre-grated parmesan has an anti-caking coating that will leave your sauce a little grainy.
Red pepper flakes: Also called chilli flakes, they add a subtle kick to the sauce. Feel free to reduce or increase the amount to taste.
Fresh basil: You want fresh herbs here. If you don't have basil, you can replace it with oregano.

We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!

• Flattening the chicken means it cooks much quicker; it will only need 3 minutes on each side.
• When you remove the chicken from the skillet, place it on a plate and tent it with foil. This will help keep it warm and tenderize it.
• Cook the garlic over medium-low heat to ensure it doesn't burn.
• When adding the parmesan, remove the pan from the heat, sprinkle it evenly over the surface of the sauce, and then stir gently until it has combined and melted.
• Before you drain the pasta, reserve 2 cups of the cooking water. You will need some for the sauce; having too much rather than too little is always better. 

These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.

• Chop the chicken: You can chop the chicken and stir it through the pasta. 
• Use chicken thighs: Swap the chicken breast for thigh fillets; they will need 15-20 minutes to cook.
• Use salmon: The creamy sundried tomato sauce is delicious with a salmon fillet instead of chicken.
• Add veg to the sauce: Fry capsicum and onion with the garlic at the beginning of the sauce and add some spinach leaves at the end of cooking.

Sides: Serve this Marry Me Chicken Pasta with a simple green side (add some raw sliced mushrooms to your salad!) and some bread to mop up the creamy sauce. Alternatively, we love it with a side of roasted broccoli. 

Wine: A dry Sauvignon Blanc or Pinot Gris perfectly balances the rich, creamy, sun-dried tomato sauce. If you fancy a red, go for something smooth and light like a Montepulciano or a soft Chaianti.