Marry Me Chicken Pasta: A Midnight Comfort Food with a Twist

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Why I Keep Coming Back to This Dish

I didn’t plan for this to be my go-to someday. It just… happened. I was desperate for something to eat after a long day—nothing special, just ingredients I had lying around. Olive oil shimmering in the pan. The garlic, chopped rough, smelling sharp and sweet at the same time. Then, the cream—the kind that coats your spoon and leaves a little glossy trail. It’s weird how a simple sauce can turn into a kind of secret weapon. This dish? It’s not about fancy stuff. It’s about the feeling of something familiar in your mouth, but with that little punch—fresh herbs, a hint of spice, maybe a splash of lemon. And why now? Because marriage, this week, feels a little like that—unexpected, maybe a little messy, but worth holding on to.

Creamy Garlic Pasta

This dish features cooked pasta coated in a rich, glossy sauce made from garlic, cream, and herbs. The preparation involves boiling the pasta and preparing the sauce separately, resulting in a creamy, flavorful dish with a smooth texture and vibrant appearance.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 520
Ingredients Equipment Method

Ingredients
  

  • 12 ounces pasta (such as fettuccine or spaghetti) uncooked
  • 4 cloves garlic roughly chopped
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 1/4 cup fresh herbs (parsley, basil) chopped
  • to taste salt and pepper

Equipment

  • Large Pot
  • Frying pan or skillet
  • Wooden spoon or spatula
  • Chef's knife
  • Cutting board

Method
 

  1. Bring a large pot of water to a boil over high heat. Add a generous pinch of salt, then drop in the pasta. Cook until al dente, following package instructions, until the pasta is tender but still firm to bite. Drain and set aside.
    12 ounces pasta (such as fettuccine or spaghetti)
  2. While the pasta cooks, heat the olive oil in a frying pan or skillet over medium heat. Add the chopped garlic and sauté, stirring frequently, until fragrant and just starting to turn golden around the edges, about 1-2 minutes. Avoid burning the garlic to keep a sweet aroma.
    12 ounces pasta (such as fettuccine or spaghetti)
  3. Pour the heavy cream into the pan with garlic, stirring constantly. Bring the mixture to a gentle simmer, and cook until the sauce begins to thicken, about 3-4 minutes. You should see a slight coating on the back of a spoon when it’s ready.
    12 ounces pasta (such as fettuccine or spaghetti)
  4. Add the drained pasta to the sauce, tossing gently with a spatula or tongs to coat evenly. Continue cooking for another minute until the pasta is heated through and the sauce is glossy and smooth.
    12 ounces pasta (such as fettuccine or spaghetti)
  5. Sprinkle chopped fresh herbs over the pasta, and season with salt and pepper to taste. Toss again to combine, and allow flavors to meld for another minute. Remove from heat.
    12 ounces pasta (such as fettuccine or spaghetti)
  6. Serve immediately on plates, garnished with additional herbs if desired. The finished dish should have a creamy, glossy sauce clinging to each strand of pasta, with a vibrant green garnish and an inviting aroma.

Sometimes I wonder if I should keep this recipe for myself. Or just… keep making it when I need to remind myself that good things can come from the simplest of instincts or fridge just staring back at me. Who knew that a chicken pasta could be so straightforward yet hold onto this kind of hope?

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