Elena, Author at Pagosa Recipes

$- 2 chicken breasts, boneless and skinless - 1 tablespoon olive oil - Salt and pepper, to taste - 3 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1 cup heavy cream - 1 teaspoon dried Italian herbs (oregano, basil, thyme) - ½ cup grated Parmesan cheese - 8 oz pasta (fettuccine or penne) - Fresh basil leaves, for garnish - Red pepper flakes (optional, for a spicy kick) - Large pot for boiling pasta - Skillet for cooking chicken and sauce - Cutting board and knife for prep - Measuring cups and spoons for accuracy - Tongs or spatula for turning chicken - Chicken: Look for fresh, organic chicken. It should be pink and firm. - Olive Oil: Choose extra virgin olive oil. It should have a rich aroma. - Tomatoes: Select bright, firm cherry tomatoes. They should smell sweet. - Cream: Use heavy cream labeled as "pure" for the best flavor. - Herbs: Fresh herbs can elevate the dish. If using dried, check the expiration date. - Parmesan Cheese: Buy block cheese and grate it fresh for better taste. {{ingredient_image_1}} To start, boil water in a large pot. Add a good amount of salt to the water. Once it boils, add 8 oz of your choice of pasta, either fettuccine or penne. Cook according to the package directions. The pasta should be al dente, firm but cooked through. After cooking, drain the pasta and set it aside for later. Next, take 2 boneless, skinless chicken breasts. Season both sides with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. When the oil is hot, add the chicken breasts. Cook them for about 6-7 minutes on each side. You want them golden brown and fully cooked. After that, remove the chicken from the skillet and let it rest on a plate. In the same skillet, lower the heat to medium. Add 3 cloves of minced garlic and sauté for 1 minute. Make sure not to burn the garlic; it should smell nice and fragrant. Next, add 1 cup of halved cherry tomatoes. Cook these for about 3 minutes until they soften. Then, pour in 1 cup of heavy cream and mix well. Let it come to a gentle simmer. Stir in 1 teaspoon of dried Italian herbs and ½ cup of grated Parmesan cheese. Keep stirring until the cheese melts, making the sauce creamy. Now, slice the cooked chicken into strips and return it to the skillet with the sauce. Let it simmer for about 2-3 minutes so it can soak up the flavors. Then, add the cooked pasta to the skillet and gently toss it in the sauce. Cook for 1-2 more minutes until everything is hot. Taste the dish and add red pepper flakes if you want a spicy kick. Enjoy your Marry Me Chicken Pasta! To cook chicken well, use boneless and skinless pieces. They cook faster and stay juicy. Heat olive oil in a skillet over medium-high heat. Season the chicken with salt and pepper. Cook for 6-7 minutes on each side. Check that it is golden brown and fully cooked. A meat thermometer should read 165°F (75°C). Let the chicken rest after cooking. This keeps it moist. Herbs and spices make a dish shine. For this recipe, I use dried Italian herbs like oregano, basil, and thyme. They add depth and warmth. Fresh basil leaves can also boost flavor when added as a garnish. If you want a kick, sprinkle some red pepper flakes in the sauce. Always taste as you go to find the right balance. Cooking pasta might seem easy, but small details matter. Start with a large pot of salted boiling water. This helps the pasta cook evenly and taste better. Stir the pasta occasionally to prevent sticking. Follow the package instructions for cooking time. It’s best to cook it al dente, which means firm to the bite. Drain the pasta and reserve a bit of the cooking water. This starchy water can help loosen the sauce later on. Pro Tips Perfectly Cooked Chicken: Use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F for juiciness and safety. Choose the Right Pasta: Fettuccine or penne works best as they hold the creamy sauce well, ensuring every bite is flavorful. Fresh Ingredients Matter: Opt for fresh garlic and ripe cherry tomatoes to enhance the overall flavor of the dish. Garnish for Presentation: A sprinkle of fresh basil and additional Parmesan not only enhances flavor but also elevates the presentation of your dish. {{image_2}} You can boost the health of your Marry Me Chicken Pasta by adding veggies. Choose colorful options like spinach, bell peppers, or zucchini. Simply chop them and add them to the skillet when you sauté the garlic. Cook them for a few minutes until they soften. This adds flavor and lots of nutrients. Plus, it makes your dish look vibrant. Fettuccine and penne both work well for this recipe. Fettuccine gives a smooth and creamy feel, while penne holds the sauce better in its tubes. If you prefer a twist with your pasta, try rotini or farfalle. Just remember to cook them according to package directions. The choice depends on your taste and what you have on hand. For those who enjoy heat, red pepper flakes are a great addition. Just sprinkle them in when you add the heavy cream. Start with a little and taste as you go. You can always add more if you want a stronger kick. It’s an easy way to spice up your dish and make it more exciting. To keep your Marry Me Chicken Pasta fresh, store leftovers in an airtight container. Let the dish cool to room temperature before sealing. Place the container in the fridge. It will stay good for about 3 to 4 days. If you want to enjoy it later, consider freezing it instead. When you're ready to eat the leftovers, reheat them slowly. You can use a skillet or the microwave. If using a skillet, add a splash of water or cream for moisture. Heat over low to medium heat and stir often. If using a microwave, cover the dish to keep the moisture in. Heat in short bursts, stirring between each one. Freezing Marry Me Chicken Pasta is easy. Let it cool completely, then portion it into freezer-safe containers. You can also use freezer bags for easy storage. Make sure to remove as much air as possible to prevent freezer burn. It can last 2 to 3 months in the freezer. When ready to eat, thaw it overnight in the fridge before reheating. You can use coconut cream or cashew cream. Both give a rich flavor. You can also use milk mixed with a bit of flour for thickness. To make it dairy-free, use coconut cream instead of heavy cream. For cheese, try nutritional yeast. It adds a cheesy flavor without dairy. Yes, chicken thighs work well in this recipe. They are juicy and flavorful. Just adjust the cooking time, as thighs may need a bit longer. Serve it with a fresh salad or garlic bread. Roasted vegetables also make a great side. They balance the creamy pasta well. You can cook the chicken and sauce ahead. Store them separately in the fridge. Cook the pasta fresh when you are ready to serve. In this post, we covered the main ingredients and tools for making Marry Me Chicken Pasta. You learned step-by-step instructions for cooking each part. We also shared tips to enhance flavors and variations to suit your taste. Lastly, we discussed how to store and reheat leftovers. This dish is not only tasty but also easy to adapt. With the right ingredients and techniques, you can create a meal that impresses everyone. Enjoy experimenting in the kitchen!$

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