Marry Me Chicken Pasta

This marry me chicken pasta is so unbelievably tasty and creamy, with tender chicken pieces and perfectly cooked pasta. It is a great crowd-pleaser and must-make for special dinners.

For this recipe, we have used the Pasta Reggia Fusilli, provided to us by one of our partners, ADK General Trading. This pasta tastes really good, and when cooked it is nice and tender. It pairs really well in recipes like this, where the pasta sauce is very creamy, as the pasta hold the sauce well.

Serving size: 2

Ingredients:

For cooking pasta

• 4 cups of water
• 1 tsp salt
• 150g Pasta Reggia Fusilli

For the chicken

• 1 tbsp olive oil
• 200g chicken breast (cut into ½ inch thin cubes)
• ½ tsp ground black pepper
• ½ tsp salt
• ½ tsp chilli flakes

For the sauce

• 1 tbsp unsalted butter
• ½ tbsp flour
• 5 finely chopped garlic (6 if small)
• 2 tbsp tomato paste
• 200ml cooking cream
• 2 tsp chilli flakes
• ¼ cup chopped sun dried tomato
• ¼ cup grated parmesan cheese
• 2 tbsp finely chopped fresh parsley
• ½ tsp dried oregano
• ¼ tsp salt

 Instructions:

1. Into a large pot, add 4 cups water and 1 tsp salt. Using a spoon or spatula, mix the salt in and bring it to a boil. For this, cook on high heat for 10 minutes or until rapid bubbles form on the surface of the water.
2. Then add in 150g Pasta Reggia Fusilli and boil for 10 minutes or until is al dante (the pasta would be soft but would also have a slight firmness when you bite into it. We achieved this by removing pasta from the cooking water just 1 minute before the pasta was fully cooked).
3. Once the pasta is cooked, save ¼ cup of the pasta water and drain the rest. Add the cooked pasta to a bowl and set aside.
4. Next, prepare the chicken. For this, add 1 tbsp olive oil in to a small pot and heat it up for 30 seconds on high heat. Then add in 200g chicken breast (cut into 1/2-inch thin cubes) and sauté using a spatula for 1 minute.
5. Season the chicken with ½ tsp ground black pepper and ½ tsp salt, ½ tsp chili flakes. Mix well and continue sautéing for 3 minutes or until the chicken pieces are fully cooked with a light brown crust on both sides. To check if the chicken is cooked, make a small cut on the meat; the inside should be white all the way through, not pink. Transfer to a bowl and set aside.
6. Now, prepare the pasta sauce. First, in a pan, melt 1 tbsp unsalted butter on low heat for around 2 minutes. Then turn up the heat to medium and add ½ tbsp flour and stir for 1 minute, until the flour is well mixed in with the butter.
7. Turn heat up to high, and add in 5 finely chopped garlic cloves (6 if small) and 2 tbsp tomato paste. Sauté using a spatula for 1 minute and 30 seconds, until the garlic softens.
8. Then add in the ¼ cup pasta water you saved earlier and mix it in well for around a minute. After that, add 200ml cooking cream and 2 tsp chilli flakes. Stir well again for a minute.
9. Then reduce the heat to low, and add in ¼ cup chopped sun dried tomato, ¼ cup grated parmesan cheese, 2 tbsp finely chopped fresh parsley, ½ tsp dried oregano, and ¼ tsp salt. Mix everything well for 1 minute.
10. Lastly, add the cooked chicken and fusilli and give it a final mix for around a minute, or until the pasta is fully coated with the sauce.