This creamy 'Marry Me' chicken pasta will make him pop the question

Comfort in a bowl: creamy chicken pasta dish winning over winter dinners.

South African winter has a way of creeping in quietly, then settling in properly, the kind of cold that makes tiled floors feel personal and every blanket in the house suddenly non-negotiable.

One dish that has become popular in this kind of weather is known as 'Marry Me' chicken pasta, a creamy, indulgent pasta dish named for how irresistibly good it is said to be.

It can be prepared in under 40 minutes and works well for a midweek meal or a relaxed weekend dinner:

Two large chicken breasts (or 500–600 g chicken thighs), cut into bite-sized pieces with one to two tablespoons of olive oil. Salt and black pepper, to taste, one teaspoon, paprika, one teaspoon of Italian seasoning.

Three to four garlic cloves, finely chopped ½ cup sun-dried tomatoes, drained and chopped, one cup chicken stock, one cup double cream (or heavy cream), ½ cup grated Parmesan cheese, ½ teaspoon chilli flakes (optional). 

250–300 g pasta (penne, rigatoni, fettuccine or similar), handful of spinach (optional), fresh basil or dried parsley.

Cook the pasta. Bring a large pot of salted water to the boil. Cook the pasta until al dente according to the packet instructions. Reserve ½ cup of the cooking water, then drain and set aside.

Cook the chicken. Heat olive oil in a large frying pan over medium-high heat. Season the chicken with salt, pepper, paprika and Italian seasoning. Fry for five–seven minutes until golden and cooked through. Remove from the pan and set aside.

Prepare the base of the sauce. In the same pan, reduce the heat to medium. Add the garlic and cook for about 30 seconds until fragrant. Stir in the sun-dried tomatoes and cook for another minute.

Make the creamy sauce. Pour in the chicken stock and simmer for two–three minutes, scraping the bottom of the pan to release flavour. Add the cream and stir until combined. Mix in the Parmesan cheese and allow the sauce to thicken slightly.

Combine everything. Return the chicken to the pan. Add the cooked pasta and toss until evenly coated in the sauce. If the sauce is too thick, loosen it with a little reserved pasta water.

Finish and serve Stir in spinach if using, allowing it to wilt. Garnish with fresh basil or parsley and extra Parmesan before serving.