Silky fettuccine ribbons, swimming in a creamy sauce, packed with sundried tomatoes, juicy chicken, parmesan, garlic and spinach? Yes, please. It’s quick, easy and while it has a bit of a silly name, ‘Marry Me’ chicken pasta is a fab one for weeknights and special occasions.
Happiness is sitting on the sofa, putting your favourite film on, ready to dive into a big bowl of this gorgeously creamy pasta. While, yes, the name may be a bit silly, there is nothing silly about this recipe. Creamy, loaded with flavour and seriously moreish, this is a fabulous pasta, great to pull out if you’re trying to impress.
It’s also basically made in one pot, in less than 30 minutes AND you can prep it in advance if you like.
If you love the flavours here, you’ll LOVE these creamy sundried tomato butter beans (which are very much a vegetarian, protein-packed version of this recipe) and of course, the original ‘Marry Me’ chicken recipe, which uses butterflied chicken breasts.
- Chicken thighs. ‘Marry Me’ chicken is typically made with chicken breasts, but I prefer thighs here. They’re a juicier cut so are less likely to dry out in the pan. You can use chicken breasts though if you like.
- Pasta. I think this works best with a long pasta shape like spaghetti, linguine, bucatini or fettuccine.
- Chilli flakes. You can leave these out if you’re worried about spice, but it’s a small amount so it’s not spicy, it just brings a lovely warmth to the sauce.
- Fish sauce. I’d urge you not to skip the fish sauce if possible. It’s one of my favourite ingredients for injecting loads of lovely savoury flavour into a meal and I promise it doesn’t taste fishy at all!
- Sour cream. Swap this for heavy (double) cream or half and half or creme fraiche if you like. I like the tang sour cream brings and it doesn’t feel quite as heavy and creamy as regular cream, but it’s an easy swap. If you use Greek yogurt, make sure it’s proper full-fat yogurt as the low-fat versions tend to split when they’re heated.
How to make it
Start by browning your chicken thighs for a couple of minutes on each side, trying not to move them around too much (you want those lovely crispy brown spots). Remove from the pan and set aside, but keep the cooking juices in the pan.
Cook the onions until soft, then add the garlic, thyme, chilli flakes, sundried tomatoes, chicken stock and fish sauce. Cook, stirring for another couple of minutes, then add the sour cream and stir to create a lovely creamy sauce. Let simmer, then add the parmesan, add the chicken back in and finish with the spinach leaves.
Add the cooked pasta to the sauce.
Toss the pasta through the sauce, adding a little pasta water to loosen the sauce so that it coats every strand and becomes gorgeously glossy. Finish with more parmesan and black pepper, then divide between plates and serve.
Got a question?
You can make sauce ahead of time if you like – make it up until you add the spinach, then you can store it in the fridge for 3 days. When you’re ready to serve, cook your pasta, then reheat the sauce on the stovetop. Add the spinach leaves and toss the pasta through the sauce to finish.
Sure! Just dice them and cook them as per the recipe below.
Like this recipe? Here are more pasta ideas for you
If you make this recipe, I’d love to hear from you! You can leave me a comment below.Print