Creamy Chicken Pasta - The Recipe
Also known as 'Marry Me Chicken', this dish never fails to impress. Packed full of flavour, and being one of my most popular videos to date, it's about time I gave you my favourite recipe for it...
This creamy chicken pasta is a go-to comfort food of mine. The tangy, rich, and silky-smooth sauce, mixed with the fresh pasta and juicy roast chicken makes for a very delicious meal. It has been a very popular dish on my page for while, for good reason, therefore I thought it was about time that I wrote this up into a fully detailed recipe for all of you to enjoy…
Also known on social media as “Marry Me Chicken”, this creamy tomato sauce paired with roast chicken is a guaranteed crowd pleaser. It makes for the perfect meal to enjoy at the end of a long week, as an easy yet impressive date night dish, or as part of a feast for family and friends. Instead of simply using tomato paste, adding some cream and serving it with chunks chicken breast, I’ve levelled this up and turned it into to the best version (of course in my biased opinion haha) that you can make…
The addition of roasted cherry tomatoes to bring a nutty and more complex flavour the sauce.
The use of clotted cream over your regular double (heavy cream) to make for a more indulgent sauce
The use of a lemon and herb roasted chicken to supersede the flavour of a regularly fried chicken breast
Essential Components Explained:
Cherry Tomatoes: Once of my favourite variations of tomato. Each bite is a burst of a flavour that can only be summarised as a fresh, sweet and acidic pop. Make sure to get the ripest (in season) and high quality ones you can find. As with all tomatoes, when you are eating them raw or using them in tomato based sauces, the better quality you use, the tastier the final dish will be. A simple yet very impactful thing that can make all the difference. Alternatives: Any small and sweet tomato with a bright and fresh flavour e.g. baby plum tomatoes (aka grape tomatoes) or small vine tomatoes.
Fresh Pasta: Fresh pasta with tomato sauce works wonders. The fresh egg pasta dough paired with the creamy tomato sauce is a wonderful, and classic, combination. If you can get your hands on pasta flour this is the priority, but if you can’t, bread flour will work well too. If you don’t want to make the dough yourself, any shop bought fresh or dried pasta will do. Make sure to pick a shape with lots of edges or a wider-cut flat pasta - these are the best for holding lots of sauce.
Clotted Cream: The key ingredient to making the tomato sauce so rich and creamy. The higher fat percentage in this makes for a silkier, smoother sauce with that bit more flavour. Alternatives: double (heavy) cream or creme fraiche for a healthier alternative.
Roast Chicken: When using chicken in sauces or stews, I love to use a whole roast chicken. There’s more flavour from the skin and rendered fats around the meat, it is more cost efficient for the quantity of chicken you get, it gives you the option to use both the brown and white meats, and it is also perfect for meal prep! If you don’t have cooked chicken, you can simply fry off some diced chicken pieces in a pan for 10-15 minutes until cooked through before adding the onions and continuing on with the rest of the recipe.
So, let’s get stuck in and make this recipe…