Marry me chicken pasta

Marry Me Chicken Pasta is the perfect easy-to-make, family-friendly dish, ideal for meal prep or a special Ramadan family dinner. The creamy sauce and savory flavors make this dish a crowd-pleaser. Paired with a Greek or Caesar salad, you'll have a meal that will have you coming back for more!

Directions:

Marinate the Chicken:

  • Wash chicken with clear water, then massage with the juice of a lemon. Let sit for a minute. Then rinse clean again.

  • Season with salt, black pepper, chili powder, garlic powder, cumin (optional), paprika, and honey. Mix well.

  • Set aside for at least 1 hour to marinate.

  1. Prepare the Veggies:

    • Slice onion into half moons, green peppers into thin cube slices, and green chilies into vertical cuts at one edge ONLY or thin rounds (for more spice, slice them thin).

    • Finely chop cilantro.

    • Chop or grate 2 cloves of garlic.

    • Set all veggies aside.

  2. Cook the Chicken:

    • Heat a deep frying pan on medium-low with canola oil or corn oil.

    • Add chicken in batches to avoid overcrowding. Wait until golden around the edges, then flip to cook evenly.

    • Ensure chicken is cooked through by cutting it open—no pink inside. Remove and set aside.

  3. Cook the Pasta:

    • Bring a pot of salted water to a boil.

    • Add the egg pasta and cook for about 6 minutes (80% cooked). Drain, reserving 1 cup of pasta water for the sauce. Set aside.

  4. Make the Sauce:

    • In the same pan used for the chicken, melt butter.

    • Add the onion and garlic and cook until softened and slightly browned.

    • Add the green peppers and green chilies. Stir for another 2-3 minutes.

    • Add the crushed tomatoes and let it simmer for about 5 minutes.

    • Pour in whipping cream, and add half a cup of reserved pasta water. Stir to combine.

    • Add shredded cheese to thicken the sauce. Let simmer.

    • Add same spices back in used to season the chicken.

  5. Combine Chicken & Pasta:

    • Add the cooked chicken to the sauce and mix.

    • Add the 80% cooked pasta to the sauce and mix

    • Occasionally stir to prevent sticking. Once the pasta is fully coated in the creamy sauce and everything is well combined, taste and adjust seasoning if needed.

  6. Final Touches:

    • Add cilantro and stir

    • Serve hot and enjoy!

Ingredients

  1. 1.5 cups of chicken thighs (cut into 1-inch cubes) or chicken breast

  2. 1/2 tbsp salt

  3. 1 tbsp black pepper

  4. 1 tbsp chili powder

  5. 1 tbsp garlic powder

  6. 1/2 tbsp cumin (optional)

  7. 1 tbsp paprika

  8. 1/2 tbsp honey (for binding herbs to chicken)

  9. 1 tbsp cornstarch (for crispy edges- Optional)

  10. 3/4 package of egg pasta (about 250g or 9 oz)

  11. 1 onion, sliced into half moons

  12. 2 green peppers, sliced

  13. 3 green chilies, (more if you like spice)

  14. 2 tbsp cilantro, chopped

  15. 2 garlic cloves

  16. 2 tbsp butter

  17. 1 cup of heavy whipping cream

  18. 1 cup pasta water (reserved from boiling pasta)

  19. 1/2 cup shredded cheese

  20. 1 cup crushed tomatoes

  21. Canola oil or corn oil (for frying)

PREP TIME

40 mins

Pro tips

  • Don’t overcook the pasta: Aim for 80% cooked pasta to avoid it breaking apart when mixing. A little chewy helps!

  • Use reserved pasta water and whipping cream to balance out sauce if consistency is too thick or too much pasta is used.

  • Save pasta water: The starch in the pasta water helps the cream bind the sauce and gives it the perfect consistency.

  • Use cornstarch for crispy chicken: For crispy edges when searing chicken, coat it lightly with cornstarch.

Recommended Buys