The Best Recipe for Marry Me Chicken Pasta | Creamy, Dreamy, and Unforgettable!

1. Introduction

There are some dishes that transcend mere sustenance, reaching legendary status through word-of-mouth (and, increasingly, viral social media shares). “Marry Me Chicken” is undoubtedly one of them. This dish earned its charming moniker because it’s supposedly so incredibly delicious, so deeply satisfying, that anyone you make it for will be compelled to propose on the spot. While we can’t guarantee a marriage proposal, we can promise a meal that is rich, flavorful, and utterly unforgettable.

At its heart, Marry Me Chicken Pasta is a celebration of comfort food elevated. It takes simple, familiar ingredients – tender chicken, creamy sauce, tangy sun-dried tomatoes, and savory Parmesan – and combines them in a way that creates a symphony of flavors and textures. The pan-seared chicken breasts develop a beautiful golden crust, locking in juices, while the luxurious cream sauce infused with garlic, Italian herbs, and the intense flavor of sun-dried tomatoes coats every strand of pasta. It’s the kind of dish that makes you close your eyes and savor each bite.

The beauty of this recipe lies not just in its incredible taste, but also in its relative simplicity. It’s weeknight-friendly, coming together in under 30 minutes, yet it feels special enough for a date night, a dinner party, or any occasion where you want to impress without spending hours in the kitchen.

Think of it as a more sophisticated, grown-up version of your favorite childhood creamy pasta, designed to make hearts flutter and taste buds sing. Just like a warm bowl of Creamy Cajun Potato Soup with Andouille Sausage provides ultimate comfort, this pasta dish delivers that same feeling of cozy indulgence, perfect for sharing with someone special (or keeping all to yourself!). If you appreciate dishes that are both simple and profoundly comforting, this is one for your must-make list, right alongside beloved classics like Mini Chicken Pot Pies.

2. Recipe Summary

Get ready to fall in love with this popular and decadent pasta dish.

• Cuisine: Italian-American
• Difficulty Level: Easy to Medium-Easy
• Total Preparation and Cooking Time: Approximately 30 minutes
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
• Dietary Classification: Contains meat, dairy, and gluten. Not suitable for vegetarian, vegan, or gluten-free diets as written. (See variations for potential modifications).

3. Equipment and Utensils

Gathering your tools before you begin ensures a smooth cooking process. Here’s a breakdown of what you’ll need and why:

• Large Skillet: This is your primary cooking vessel for the chicken and the sauce.
  • Specifications: You need a skillet with a generous surface area (10-12 inch / 25-30 cm diameter) to properly sear the chicken without overcrowding the pan. It should also have high sides (2-3 inch / 5-7.5 cm high) to accommodate the sauce and the pasta when you combine everything later. A durable material like stainless steel or cast iron is excellent for searing, while a good quality non-stick skillet can also work but might not achieve quite as deep a sear on the chicken.
• Large Pot for Boiling Pasta: Essential for cooking your pasta al dente.
  • Specifications: Minimum 5-quart (approx. 4.7 liter) volume. Using a large pot with plenty of water allows the pasta to cook evenly and prevents it from sticking together. The water should be generously salted (it should taste like the sea) to season the pasta from within.
• Colander: For draining the cooked pasta.
  • Notes: Have this ready in your sink before the pasta is finished cooking. Remember to reserve some pasta water before draining!
• Sharp Knife: Needed for slicing the chicken breasts and chopping the sun-dried tomatoes (if not already chopped).
  • Notes: A chef’s knife is ideal for the chicken, ensuring clean cuts.
• Wooden Spoon or Silicone Spatula: For stirring the sauce, scraping up browned bits from the skillet, and tossing the pasta with the sauce.
  • Notes: Silicone spatulas are great for scraping the bottom of the pan without scratching, while wooden spoons are sturdy for stirring thicker sauces.
• Measuring Cups and Spoons: For accurately measuring ingredients like heavy cream, chicken broth, Parmesan, sun-dried tomatoes, olive oil, and seasonings.

Having these tools prepped and ready will make the cooking process efficient and enjoyable.

4. Serving Suggestions

This dish is incredibly satisfying on its own, but a few simple additions can make the meal feel complete and even more special.

• Plating: To serve, you can either toss all the pasta and sliced chicken directly in the skillet with the sauce and serve family-style, or portion the pasta onto plates and top with slices of chicken and extra sauce. Finish with a generous sprinkle of fresh basil or parsley and perhaps a dusting of extra Parmesan cheese. Serving it warm is crucial for the best texture and flavor.
• Side Dish Ideas:
  • Garlic Bread: A classic and essential pairing! Crusty bread toasted with garlic butter is perfect for soaking up the delicious creamy sauce.
  • Simple Green Salad: A light salad with a bright vinaigrette provides a refreshing contrast to the richness of the pasta.
  • Steamed or Roasted Vegetables: Broccoli, asparagus, green beans, or cherry tomatoes complement the dish well and add nutritional value.
  • Bruschetta: A fresh and flavorful Italian appetizer that works nicely before the main course.¹
• Complementary Side Dishes: While the pasta itself is hearty, you could start with a light soup or salad. Our Easy Taco Pasta Salad shows the versatility of pasta in different preparations, though it would serve better as a different meal altogether rather than a side here! Stick to simpler sides that don’t compete with the main event.
• Wine or Beverage Pairings:
  • Wine: A medium-bodied white wine like a unoaked Chardonnay, Pinot Grigio, or Sauvignon Blanc pairs well with the creamy sauce and chicken.² A light-bodied red wine such as a Pinot Noir could also work, especially if you add mushrooms or other earthy elements.
  • Non-Alcoholic: Sparkling water with lemon, iced tea, or even a crisp apple cider make refreshing choices.

Presenting this dish beautifully, even with just a simple garnish, enhances the dining experience and lives up to its “marry me” potential.

5. Nutritional Information

Based on the approximate calorie count provided (550 calories per serving), this is a rich and satisfying meal. It’s important to note that this is an estimate, and actual values will vary depending on the specific brands and quantities of ingredients used, particularly the pasta, chicken size, cream fat content, and amount of cheese.

• Calories per serving: Approximately 550 calories.
• Detailed Nutritional Breakdown (Estimate based on typical ingredients):
  • Macronutrient Distribution: This dish will be relatively high in carbohydrates (from pasta), protein (from chicken and cheese), and fats (from heavy cream, olive oil, and cheese).³
    • Carbohydrates: Primarily from the pasta. The type of pasta and serving size will influence this significantly.
    • Protein: Chicken breast is a lean protein source, and Parmesan cheese also contributes protein.⁴
    • Fats: Heavy cream and olive oil contribute fats, including saturated fats from the cream and cheese. Sun-dried tomatoes packed in oil will also add to the fat content.
  • Other Nutrients: Contains calcium (from cheese), potentially some Vitamin A (from cream), and various micronutrients from the chicken and sun-dried tomatoes.⁵ It will also be moderately high in sodium due to the chicken broth, Parmesan cheese, and added salt.
• Dietary Information: This recipe is not suitable for strict dietary restrictions like vegetarian, vegan, or gluten-free as written. Individuals monitoring fat or sodium intake may want to consume this dish in moderation.
• Potential Health Benefits: Provides a good source of protein for muscle repair and satiety. Cheese contributes calcium for bone health.⁶ Sun-dried tomatoes contain antioxidants.⁷

Important Note: While a delicious and comforting meal, Marry Me Chicken Pasta is meant to be a hearty dish. If you are looking to lighten it up, you could explore variations like using half-and-half (though be cautious of splitting), less cheese, leaner protein, or increasing the proportion of vegetables. However, the classic richness is part of what makes it so popular.

6. Storage and Reheating

Storing and reheating creamy pasta can be a little tricky, as the sauce’s texture can change. Here’s how to handle leftovers:

• Proper Storage Instructions: Allow the pasta dish to cool completely before storing. Transfer leftovers to an airtight container.
• Refrigeration Instructions: Store the airtight container in the refrigerator for up to 3-4 days.
• Freezing Recommendations: Freezing creamy sauces is generally not recommended. Dairy-based sauces, especially those made with heavy cream, tend to separate and can become grainy or watery when thawed and reheated. The texture will likely be compromised. If you must freeze, freeze the sauce and chicken separately from the pasta if possible, and cook fresh pasta when you plan to serve. Alternatively, freeze the combined dish but be prepared for a less ideal texture upon reheating.
• Reheating Methods: Reheating creamy pasta is best done gently to preserve the sauce’s texture.
  • Stovetop (Recommended): This is the preferred method for creamy pasta. Place the leftovers in a skillet or saucepan over low to medium-low heat. Add a splash (1-3 tablespoons) of milk, cream, or chicken broth to help loosen the sauce, as it will have thickened significantly in the fridge. Stir gently and heat until warmed through, taking care not to boil rapidly. Add more liquid if needed to reach desired consistency.
  • Microwave: The microwave is faster but can sometimes cause the sauce to separate or become rubbery. Place the leftovers in a microwave-safe dish. Add a splash of milk, cream, or broth. Cover loosely and heat on 50-70% power in 1-minute intervals, stirring between each, until heated through. Using a lower power setting helps prevent the sauce from breaking.

Always ensure leftovers are heated thoroughly before consuming.

7. Expert Tips and Variations

Master the recipe and make it your own with these insights and creative ideas.

• Tips from Professional Chefs:
  • Pound Your Chicken: For more even cooking and tender results, consider lightly pounding the thicker end of the chicken breasts so they have a uniform thickness (about 1/2 to 3/4 inch). This ensures the whole piece cooks through at the same rate.
  • Get a Good Sear: Don’t rush searing the chicken. Medium heat allows the exterior to turn golden brown without burning, creating flavorful crust and adding depth to the final dish, especially since you build the sauce in the same pan.
  • Don’t Overcook the Chicken: Chicken breasts cook relatively quickly. Overcooked chicken is dry chicken. Cook until the internal temperature reaches 165°F (74°C). Resting the chicken for a few minutes after cooking allows the juices to redistribute.
  • Control Sauce Heat: When adding the cream and simmering the sauce, keep the heat at a gentle simmer, not a rolling boil. High heat can cause the cream to split, resulting in a greasy or separated sauce.
  • The Magic of Pasta Water: That reserved pasta water is your secret weapon. Its starch helps emulsify the sauce, making it cling beautifully to the pasta, and it’s perfect for adjusting the sauce’s consistency if it becomes too thick.
  • Quality Parmesan: Use freshly grated Parmesan cheese from a block for the best flavor and meltability. Pre-grated cheese often contains anti-caking agents that can affect how it melts.⁸
• Common Mistakes to Avoid:
  • Overcrowding the Skillet: Searing too much chicken at once lowers the pan temperature, steaming the chicken instead of searing it. Cook in batches if necessary.
  • Adding Cold Pasta: Add the hot, freshly drained pasta directly to the warm sauce in the skillet. Adding cold pasta cools the sauce down and can affect its texture.
  • Using Low-Fat Dairy: While tempting, using milk, half-and-half, or low-fat cream can increase the risk of the sauce splitting when heated, especially with the addition of acidic tomatoes and cheese. Heavy cream is the most stable option for this sauce.
  • Not Reserving Pasta Water: You’ll regret it if your sauce is too thick! Always scoop out that starchy water before draining.
  • Boiling the Sauce Vigorously: Again, this increases the risk of splitting the cream. A gentle simmer is all you need.
• Creative Recipe Variations: Once you’ve mastered the basic recipe, feel free to experiment:
  • Add Vegetables: Sauté minced garlic and chopped onion in the skillet before searing the chicken. Add spinach (it will wilt into the sauce), mushrooms (sauté them first), bell peppers, or even some cherry tomatoes (they will soften and burst slightly).
  • Different Protein: Swap chicken for shrimp (cook quickly at the end), sliced Italian sausage (cook and drain fat before making sauce), or even thinly sliced pork tenderloin. For a vegetarian version, use chickpeas, cannellini beans, or sautéed extra-firm tofu.
  • Seasoning Swaps: Add red pepper flakes for a spicy kick, a pinch of nutmeg (classic with cream sauces), fresh rosemary or thyme along with the Italian seasoning, or swap Italian seasoning for Herbes de Provence.
  • Different Tomatoes: While sun-dried are classic, you could use jarred roasted red peppers (chopped) for a different sweet-smoky flavor. A tablespoon of tomato paste cooked briefly before adding the cream can also add depth.
  • Add Bacon or Prosciutto: Cook some chopped bacon or prosciutto until crispy, then add it to the sauce with the chicken for extra flavor and texture.
  • Different Pasta Shapes: While fettuccine and penne are great, any pasta shape that holds sauce well will work – rigatoni, farfalle (bowties), or orecchiette are good options.
• Seasonal Adaptations: While not tied to a specific season, you can incorporate seasonal vegetables like fresh asparagus in spring or sautéed zucchini in summer. The use of sun-dried tomatoes makes it well-suited for any time of year.

These tips and variations ensure you can make a consistently delicious Marry Me Chicken Pasta and tailor it perfectly to your taste. If you enjoyed exploring different chicken preparations in our Grilled Chicken Guide: Cuts, Tools, Marinades, More, you’ll appreciate how simple techniques like searing can elevate the flavor here.

8. Ingredients Section

Here is a detailed look at the ingredients required for this “marry me” worthy dish, including measurements, sourcing tips, substitutions, and prep notes.

• 2 large chicken breasts (boneless, skinless)
  • Measurement Conversions: 2 large breasts (same). Typically weigh around 1.5 – 2 lbs total (approx. 680-900g).
  • Quality and Sourcing: Look for good quality chicken breasts. Organic or free-range chicken can offer better flavor and texture. Ensure they are boneless and skinless for this recipe.
  • Notes on Ingredient Preparation: You will need to slice these horizontally or pound them if they are very thick to ensure even cooking. Trim any excess fat.
  • Possible Ingredient Substitutions: Boneless, skinless chicken thighs (will require slightly longer cooking time and offer a richer flavor), shrimp, sliced pork tenderloin, or a vegetarian protein source (see variations).
• 2 tbsp olive oil
  • Measurement Conversions: 2 tbsp = 1/8 cup = approx. 30 ml.
  • Quality and Sourcing: Extra virgin olive oil adds good flavor, but a regular olive oil is fine for searing.
  • Possible Ingredient Substitutions: Butter (will brown and add a nutty flavor), avocado oil, or other cooking oils suitable for medium heat.
• 1 tsp paprika
  • Measurement Conversions: 1 tsp = approx. 5 ml.
  • Quality and Sourcing: Standard ground paprika adds color and a mild, slightly sweet flavor to the chicken. Smoked paprika can add a deeper, smoky note if desired.
• 1 tsp garlic powder
  • Measurement Conversions: 1 tsp = approx. 5 ml.
  • Quality and Sourcing: Standard garlic powder.
  • Possible Ingredient Substitutions: Use 1-2 cloves of fresh minced garlic added to the skillet after removing the chicken but before adding the cream (cook for 30-60 seconds until fragrant). Fresh garlic provides a stronger flavor.
• Salt and pepper to taste
  • Measurement Conversions: To taste (varies). Start with perhaps ½ tsp salt and ¼ tsp black pepper for seasoning the chicken, and add more to the sauce as needed. Remember Parmesan and broth add salt.
  • Quality and Sourcing: Use kosher salt or sea salt for seasoning. Freshly ground black pepper offers the best flavor.
• 1 cup heavy cream
  • Measurement Conversions: 1 cup = 8 fluid ounces = approx. 240 ml.
  • Quality and Sourcing: Heavy cream (or heavy whipping cream) with a high fat content (typically 36% or more) is crucial for a stable, rich sauce that is less likely to split. Do not substitute with milk, half-and-half, or light cream if you want the classic texture and stability.
• ½ cup chicken broth
  • Measurement Conversions: ½ cup = 4 fluid ounces = approx. 120 ml.
  • Quality and Sourcing: Use low-sodium chicken broth or stock to control the saltiness of the dish.
  • Possible Ingredient Substitutions: Vegetable broth or white wine (reduces to cook off alcohol).
• ½ cup grated Parmesan cheese
  • Measurement Conversions: ½ cup (varies slightly depending on how packed) = approximately 2 ounces (approx. 55-60g).
  • Quality and Sourcing: As noted in the tips, grating fresh Parmesan from a block provides the best flavor and melting texture. Look for Parmigiano-Reggiano for authentic Italian flavor.
  • Possible Ingredient Substitutions: Grated Grana Padano or Pecorino Romano (Pecorino is saltier and sharper). A blend of Italian cheeses can also work.
• ½ cup sun-dried tomatoes, chopped
  • Measurement Conversions: ½ cup chopped (varies slightly depending on how fine they are chopped) = approximately 2-3 ounces (approx. 55-85g).
  • Quality and Sourcing: Oil-packed sun-dried tomatoes are recommended as they are softer and more flavorful. If using dry-packed, you’ll need to rehydrate them first by soaking in hot water for 10-15 minutes, then drain well before chopping.
  • Possible Ingredient Substitutions: Jarred roasted red peppers (drained and chopped) offer a different but complementary flavor. Fresh cherry tomatoes added to the sauce and simmered can also work, though they will be less intense.
• 1 tsp Italian seasoning
  • Measurement Conversions: 1 tsp = approx. 5 ml.
  • Quality and Sourcing: A standard blend of dried Italian herbs (typically includes basil, oregano, rosemary, thyme, and marjoram).
  • Possible Ingredient Substitutions: Use a combination of individual dried herbs you have on hand. Fresh herbs (chopped) added at the end offer a brighter flavor.
• 8 oz pasta (fettuccine or penne)
  • Measurement Conversions: 8 oz = ½ pound = approx. 225g. This is typically about half a standard 1-pound box or package.
  • Quality and Sourcing: Choose a good quality pasta brand. Fettuccine and penne work well because fettuccine has a good surface area for sauce to cling, and penne’s tubes capture the sauce and little bits of tomato.
  • Possible Ingredient Substitutions: Any pasta shape you like! Rigatoni, farfalle, or even spaghetti can work, though the experience will vary slightly.
• Fresh basil or parsley for garnish
  • Measurement Conversions: A handful, chopped (to taste/visual preference).
  • Quality and Sourcing: Fresh herbs are best for garnish as they provide vibrant color and fresh flavor.

Having all your ingredients measured, chopped, and ready (mise en place) before you start cooking the chicken will make the process incredibly fast, allowing you to get this delicious meal on the table in about 30 minutes. Thinking about sourcing quality ingredients, like considering our Guide to Grilled Chicken for selecting the best chicken cuts, helps ensure the best final result.

9. Step-by-Step Instructions

Follow these numbered steps carefully to create your perfect, creamy Marry Me Chicken Pasta. We’ll include details on techniques and what to look for at each stage.

1. Prepare and Season the Chicken: Take your 2 large boneless, skinless chicken breasts. Pat them thoroughly dry with paper towels. This is important because dry surfaces sear better and create a nicer crust. If the breasts are very thick (more than about 1 inch at the thickest part), consider slicing them horizontally into thinner cutlets or lightly pounding them to an even thickness (around 1/2 to 3/4 inch). Season both sides of the chicken breasts generously with 1 tsp paprika, 1 tsp garlic powder, and salt and pepper to taste. Make sure the seasonings are evenly distributed.
2. Heat the Skillet and Oil: Place your large skillet (10-12 inch diameter, 2-3 inch high sides) over medium heat. Allow the skillet to heat for 1-2 minutes before adding the 2 tbsp of olive oil. Swirl the oil around to coat the bottom of the pan. You want the oil to be shimmering slightly, but not smoking, before adding the chicken. Medium heat is key for searing without burning.
3. Sear the Chicken: Carefully place the seasoned chicken breasts in the hot skillet. Ensure there is space between them; if your skillet isn’t large enough to hold them without touching, sear them in two batches. Cook for 4-5 minutes per side. Do not move the chicken during this searing time. This allows a beautiful golden-brown crust to develop. The exact cooking time will depend on the thickness of your chicken. Cook until the chicken is golden brown on both sides and cooked through. You can check for doneness by inserting an instant-read thermometer into the thickest part of the breast; it should read 165°F (74°C). Once cooked, remove the chicken from the skillet and place it on a cutting board. Tent it loosely with foil and let it rest while you make the sauce. Resting allows the juices to redistribute, keeping the chicken moist.
4. Start Cooking the Pasta: While the chicken rests and you begin the sauce in the next step, bring a large pot (minimum 5-quart volume) of generously salted water to a rolling boil for your 8 oz of pasta. Adding salt to the water seasons the pasta as it cooks.
5. Create the Creamy Sauce Base: Using the same skillet you cooked the chicken in (don’t wipe it clean – those browned bits, or “fond,” add flavor!), lower the heat slightly if needed (keep it around medium-low). Pour in the 1 cup of heavy cream and ½ cup of chicken broth. Stir to combine and scrape up any browned bits from the bottom of the pan with your wooden spoon or spatula – this is where a lot of flavor is! Add the ½ cup of grated Parmesan cheese, ½ cup of chopped sun-dried tomatoes, and 1 tsp of Italian seasoning.
6. Simmer and Thicken the Sauce: Stir the sauce ingredients together until well combined. Increase the heat slightly to bring the sauce to a gentle simmer. Let it simmer for 3-5 minutes, stirring occasionally. You will notice the sauce starting to thicken slightly as the cream reduces and the Parmesan melts and incorporates. Avoid letting the sauce come to a rapid boil, as this can cause the cream to split. It should be just gently bubbling.
7. Cook and Drain the Pasta: By this time, your pasta water should be boiling. Add the 8 oz of fettuccine or penne (or your chosen pasta shape) to the boiling water. Cook according to the package directions until al dente (tender but still with a slight bite). IMPORTANT: Before draining the pasta, scoop out about ½ cup (approx. 120 ml) of the starchy pasta water and set it aside. Then, drain the pasta using your colander.
8. Combine and Toss: Slice the rested chicken breasts into 원하는 크기로 (desired thickness) – thinly sliced or thicker pieces work well. Return the sliced chicken to the skillet with the simmering sauce. Add the drained, hot pasta directly into the skillet with the sauce and chicken. Using your wooden spoon or spatula, gently toss everything together, ensuring the pasta and chicken are thoroughly coated in the creamy sauce.
9. Adjust Sauce Consistency (if needed): As you toss, the pasta will absorb some of the sauce, and the sauce may become quite thick. If the sauce seems too thick or pasty and isn’t coating the pasta luxuriously, add a tablespoon or two of the reserved pasta water at a time, tossing after each addition, until the sauce reaches your desired creamy consistency. The starch in the water helps the sauce cling beautifully.
10. Garnish and Serve: Once everything is well coated and heated through, remove the skillet from the heat. Serve the Marry Me Chicken Pasta immediately. Garnish each serving generously with fresh chopped basil or parsley for a burst of color and fresh flavor. A final sprinkle of grated Parmesan is also a great touch.

Enjoy your unforgettable Marry Me Chicken Pasta! This dish is best savored hot, allowing the creamy sauce and tender chicken to shine. Whether it inspires a proposal or just earns rave reviews, it’s sure to be a hit. For another fantastic creamy chicken and pasta dish that’s perfect for sharing, consider trying our Chicken Alfredo Lasagna: Creamy Sauce, Noodles, Savory Chicken Delight.

10. Frequently Asked Questions (FAQ)

Here are answers to some common questions about making Marry Me Chicken Pasta:

• Q: Why is it called “Marry Me Chicken”?
  • A: The dish gained its famous name because it’s rumored to be so delicious and impressive that anyone you cook it for will immediately want to propose marriage! It became a viral sensation online due to its irresistible combination of creamy flavor and relatively simple preparation.
• Q: Can I use chicken thighs instead of breasts?
  • A: Yes, absolutely! Boneless, skinless chicken thighs work very well in this recipe. They are often more forgiving and less likely to dry out than breasts. The cooking time for thighs might be slightly longer than for breasts, so ensure they are cooked through (internal temperature of 165°F / 74°C).
• Q: My sauce looks greasy or separated. What happened and can I fix it?
  • A: This is usually a sign that the sauce was heated too high, causing the fat and liquid in the cream to separate. Using low-fat dairy can also cause this. You might be able to partially rescue it by removing the skillet from the heat and whisking in a tablespoon of cold butter or even an ice cube. The cold fat can sometimes help re-emulsify the sauce. Gentle heat when simmering is key to prevention.
• Q: I don’t have sun-dried tomatoes. What else can I use?
  • A: While sun-dried tomatoes are a signature flavor, you could try substituting chopped roasted red peppers (from a jar, drained) for a different sweet-smoky element. A very small amount of tomato paste (sautéed for a minute before adding liquids) can add some tomato depth, but it won’t provide the texture of the dried tomatoes.
• Q: Can I add fresh garlic and onion instead of garlic powder?
  • A: Yes, and many cooks prefer this for extra flavor! After you remove the cooked chicken from the skillet, add 1-2 cloves of minced fresh garlic and maybe half a chopped onion to the same skillet. Sauté over medium-low heat for 2-3 minutes until softened and fragrant before adding the cream and broth for the sauce.
• Q: Is this recipe suitable for making in a large batch?
  • A: You can double the recipe ingredients, but you will likely need a very large skillet or even a wide Dutch oven to comfortably cook the chicken (potentially in batches) and combine everything with the pasta. Be mindful that larger volumes of sauce may take slightly longer to simmer and thicken.
• Q: How long does it take to cook the pasta?
  • A: The cooking time for pasta varies depending on the shape and brand. Always refer to the package directions for the most accurate timing. Cook until “al dente,” which means it’s tender but still has a slight resistance when you bite into it. Overcooked pasta will become mushy in the sauce.

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