Marry Me Chicken Pasta

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Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 973kcal

Ingredients

Croutons

  • 1 slice Your choice of bread diced
  • 1 tsp Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste

Salad

  • 4 cups Romaine lettuce chopped
  • 3 tsp Extra-virgin olive oil
  • 1 clove Garlic grated
  • ½ tsp Dijon mustard
  • ½ tsp Worcestershire sauce
  • 1 tsp Lemon juice
  • 1 TBSP Parmesan cheese grated
  • Salt to taste
  • Black pepper to taste

Marry Me Chicken Pasta

  • 4 oz Rotini pasta
  • 8 oz Chicken breast boneless skinless butterflied
  • ⅓ tsp Paprika
  • ⅓ tsp Italian seasoning
  • 1 tsp Extra-virgin olive oil
  • 1 TBSP Butter
  • ⅔ tsp Garlic minced
  • 1 TBSP All-purpose flour
  • ⅔ cup Chicken broth
  • ⅓ cup Heavy cream
  • ⅓ cup Parmesan cheese grated
  • ⅓ cup Sun-dried tomatoes chopped
  • Salt to taste
  • Black pepper to taste

Apple Juice

  • 24 oz Apple juice
US Customary - Metric

Instructions

  • Make the croutons: Preheat the oven to 350°F (176°C). Drizzle extra-virgin olive oil over the bread cubes. Season with salt and pepper. Toss until evenly coated. Spread the cubes in a single layer on a baking sheet and bake for 10–12 minutes, or until golden brown and crisp. Set aside.
  • Prepare the salad dressing: In a bowl, whisk together olive oil, garlic, Dijon mustard, Worcestershire sauce, lemon juice, and Parmesan cheese until fully combined. Season with salt and pepper to taste. Adjust any of the ingredients as needed.
  • Cook the pasta: Bring a pot of water to a boil. Prepare the rotini pasta according to package instructions. Drain and set aside.
  • Season the chicken: Evenly coat both sides with paprika, Italian seasoning, salt, and pepper.
  • Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden and fully cooked (internal temperature of 165°F or 74°C). Let it rest for 5 minutes, then slice and set aside.
  • Make the sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté briefly until fragrant. Add flour and stir continuously until lightly browned.
  • Whisk in the chicken broth, heavy cream, and Parmesan cheese until smooth.
  • Add the sun-dried tomatoes, season to taste, and simmer gently until the sauce thickens.
  • Assemble the pasta dish: Arrange the cooked rotini pasta on serving plates. Top with sliced chicken and spoon the sauce generously over the top. Garnish with additional Parmesan cheese if desired.
  • Serve the salad: Toss the romaine lettuce with dressing just before serving.
  • Serve the pasta with Caesar salad and apple juice.

Nutrition

Calories: 973kcal | Carbohydrates: 107g | Protein: 46g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 147mg | Sodium: 930mg | Potassium: 1884mg | Fiber: 8g | Sugar: 45g | Vitamin A: 9467IU | Vitamin C: 18mg | Calcium: 385mg | Iron: 5mg

Marry Me Chicken Pasta

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings 2
Calories 973 kcal

Ingredients
 
 

Croutons

  • 1 slice Your choice of bread diced
  • 1 tsp Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste

Salad

  • 4 cups Romaine lettuce chopped
  • 3 tsp Extra-virgin olive oil
  • 1 clove Garlic grated
  • ½ tsp Dijon mustard
  • ½ tsp Worcestershire sauce
  • 1 tsp Lemon juice
  • 1 TBSP Parmesan cheese grated
  • Salt to taste
  • Black pepper to taste

Marry Me Chicken Pasta

  • 4 oz Rotini pasta
  • 8 oz Chicken breast boneless skinless butterflied
  • ⅓ tsp Paprika
  • ⅓ tsp Italian seasoning
  • 1 tsp Extra-virgin olive oil
  • 1 TBSP Butter
  • ⅔ tsp Garlic minced
  • 1 TBSP All-purpose flour
  • ⅔ cup Chicken broth
  • ⅓ cup Heavy cream
  • ⅓ cup Parmesan cheese grated
  • ⅓ cup Sun-dried tomatoes chopped
  • Salt to taste
  • Black pepper to taste

Apple Juice

  • 24 oz Apple juice

Instructions
 

  • Make the croutons: Preheat the oven to 350°F (176°C). Drizzle extra-virgin olive oil over the bread cubes. Season with salt and pepper. Toss until evenly coated. Spread the cubes in a single layer on a baking sheet and bake for 10–12 minutes, or until golden brown and crisp. Set aside.
  • Prepare the salad dressing: In a bowl, whisk together olive oil, garlic, Dijon mustard, Worcestershire sauce, lemon juice, and Parmesan cheese until fully combined. Season with salt and pepper to taste. Adjust any of the ingredients as needed.
  • Cook the pasta: Bring a pot of water to a boil. Prepare the rotini pasta according to package instructions. Drain and set aside.
  • Season the chicken: Evenly coat both sides with paprika, Italian seasoning, salt, and pepper.
  • Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden and fully cooked (internal temperature of 165°F or 74°C). Let it rest for 5 minutes, then slice and set aside.
  • Make the sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté briefly until fragrant. Add flour and stir continuously until lightly browned.
  • Whisk in the chicken broth, heavy cream, and Parmesan cheese until smooth.
  • Add the sun-dried tomatoes, season to taste, and simmer gently until the sauce thickens.
  • Assemble the pasta dish: Arrange the cooked rotini pasta on serving plates. Top with sliced chicken and spoon the sauce generously over the top. Garnish with additional Parmesan cheese if desired.
  • Serve the salad: Toss the romaine lettuce with dressing just before serving.
  • Serve the pasta with Caesar salad and apple juice.

Nutrition

Calories: 973kcalCarbohydrates: 107gProtein: 46gFat: 41gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.3gCholesterol: 147mgSodium: 930mgPotassium: 1884mgFiber: 8gSugar: 45gVitamin A: 9467IUVitamin C: 18mgCalcium: 385mgIron: 5mg
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