Finally, I added the sliced chicken and pasta into that beautiful creamy sauce, tossing everything together until beautifully coated. This joyful moment always feels like a warm hug. I served it up with a sprinkle of fresh basil and grated Parmesan, and the dish was ready to impress. It never fails to bring smiles!
Pro Tips for Best Results
You absolutely must use fresh basil. I learned this the hard way when I tried substituting dried herbs and it just didn’t have the same vibrant flavor. Fresh basil elevates the dish, bringing a burst of freshness to every bite. So, do yourself a favor and skip the dried version when making this.
I also tested this recipe with different kinds of pasta, and while fettuccine is my favorite, I found that penne works splendidly too. The little tubes of pasta hold onto the sauce beautifully! Feel free to swap it out based on what you’ve got on hand.
Lastly, let the sauce simmer for a few extra minutes if you prefer a thicker texture. When I first made this, I didn’t let it reduce enough, and while it was still tasty, I found the creaminess didn’t quite cling to the pasta like I had hoped. Just give it a few extra moments as it all comes together!
Common Mistakes to Avoid
Let me be honest—my first attempt at Marry Me Chicken Pasta was a bit of a disaster. I forgot to taste the sauce before serving, and as a result, it turned out way too bland. I learned quickly that seasoning is everything! So please, don’t skip this critical step; taste as you go, and adjust salt and spices as needed. (See the next page below to continue…)