Marry Me Chicken Pasta | One Pot Creamy Chicken & Pasta Recipe

Check it out, folks. Listen, I'm super excited to go ahead and bring you guys marry me chicken, right? So, listen. If you looking for him or her to say yes, come on in here. Take a look at this right here. I'm going to show you how to make this out of that. Let's get it. Okay. So, as you guys can see, look, it's not a whole lot of ingredients in this, but I promise you it's over the top, right? So, then if I go ahead and I grab, let me grab my secret ingredient. I'll just put this right here. This is what I'm going to be putting in there just to make my chicken taste a little bit over the top, right? So, everybody talking about marry me. Well, marry me this, marry me that. Don't forget the full ingredient list is on my website, smoking grillingwithab.com, and that's wittab.com. Okay, so the first thing we going to do is we're going to go ahead and, you know, boil our pasta, right? I always say anytime you boiling anything or you cooking and it takes water, we got to level it up, right? So, I'm taking some of this right here. You guys see that? Better than boo, right? So, I'm going to go ahead and just get myself, you know, a heaping tablespoon just to add some flavor in here. But this hot water is gonna help this melt super quick. Right. So I guess a proper word would be dissolve. Okay. So as that's working, right, then I'mma hit it with just a couple of pinches of salt. What we doing now, folks, is we leveling up. You just keep moving this back and forth. You want to let that I use kosher salt. That's a coarse grind. We want that to obviously, you know, dissolve in here, too. It's just like enhances the flavor that's in here. Right now, the next thing we're going to do is I got some penet. Right. You see right there on the box, it say 11 to 12 minutes for al dente. That's what we want to do. So, while we still boiling, I'm going to go ahead and add air this whole box. Right? Notice how it just stops. Just to give you guys an idea, anytime we frying or anything, anytime you insert something in there, whether it's room temperature or not, it always brings the temperature back down. So, I'm going to just keep stirring till this starts to boil again. And then I'm going to set my timer right now for 12 minutes. All right. So, while we got our pasta, you know, it's in the water soaking up all of the goodness inside of that. What we going to do is this has already been patted dry, as you guys can see. So, it's just been sitting up. What we going to do is we going to add a little salt to it. And then we going to add a little pepper to it. That's all you need, folks. We don't need to put nothing else on here. Not until we get it into the pan. Then we come with, you know, our pepper. Our salt is going to give us a lot of enhancement, folks. [Music] Okay, my timer just went off. Oh, I can feel that this is just right. Right now, I'm going to go ahead and turn this off, but I'm going to give you guys a little bit of a pro tip. Right, you want to take yourself a Pyrex or something like this. I don't care if we get a little pasta in there. You want to save yourself a little bit of that pasta water. Right. I like to save myself like something about about a half a cup to a cup. I leave this off to the side. Now, with a little bit of haste, I'm getting ready to pull this bring this over here to my sink cuz as I'm talking, this is still cooking. You want to use cold water and we f to shock it to stop the stop the cooking process. What I do is I just hit it all over like this. We just want to shock it. You know what I mean? To stop it from cooking cuz we want it to stay al dente. You guys will see that later on in this video why it needs to be that way. And we just leave it like that. All right. So now we done finished our whole process as far as our pasta go. Right. So I got a medium flame underneath here. I got a pan. You know what? This is really like a a frying pan, but it's big enough to hold everything that I want to do. Right. So, I like a lot of pasta. So, don't forget on my website, you'll see it one way I double that so that I can get a lot of this sauce. We got a little heat. Let's go ahead and add some extra uh this is infused extra virgin olive oil. You know what I mean? We just want to put a little bit of that in there. And I'm going to move this around. Boy, once it hits that heat, man, it kicks back the aromatics. Right. This right now, everybody in here know that I'm using garlic infused olive oil. Now, what we're going to do is we going to put the chicken in. Now, notice this. I got chicken legs and I got thighs, right? the the legs. Doesn't matter how I put them in here, right? I did them like this. That's fine. But then when it comes to, you know, my thigh, notice I put them down skinned side down first. All right. So, let's go ahead. I'mma pick this one up right here. You can see like it it just kind of like comes up when they release themselves. They good, right? I'mma turn this over. Look at that color. Yes, sir. Now, we not trying to cook these all the way through, you know? So, I'm going to just flip this over like this. the drumsticks. I'm gonna need to get those clipped. We did one side, that side, then we got to do the other side, right? So, it's four times these need to be flipped. Meanwhile, these, you know, the chicken thighs, they'll come out. But right now, we want to get some, you know, some nice color on, you know, I mean, on the bottom, we're not trying to cook it all the way through cuz we're going to cook it the last 10 or 15 minutes is going to be, you know, in the sauce. But you see that right there? Look out, folks. Okay. So, listen to that, folks. You hear that? You hear that sizzle? Yes, sir. Now, what I'm going to do is I'm going to look at the bottom of this right here. That's cool. Like I said, we not trying to cook it all the way through. These are our thighs. Let me go ahead and get these out. Let's look at the bottom of that. That's good enough, right? And I'm not saying good enough just to be saying good enough. Look at that right there. Y'all chill me. Now, they say the Mary series, the marry me series is supposed to be great. But with a few things that I do to tweak it and make it my own, you know what I mean? I promise you it's going to be great. Now, see what I'm doing? See how that's bare? I want to get color on all sides. So, we know we going to end up on that side. So, what I'm doing is I'm setting it up so that it can work and cook and brown. He trying to cheat. Maybe he need to go this way since he want to lean that way. And this one over here. Whichever way they want to lean, just set them up like that. Now, I'm going to put my lid back on. If you guys got a screen slider protector, get that cuz listen, somebody got to clean all of that oil around this, right? So, we going to go ahead and brown that way. I got two different types of sundried tomatoes, right? The key is here. You see, I don't know if you look at the top. Let me let me just open this up. Which one is this? Is sundried. These are sundried, but I'mma use the Julian cut. Right. So, I'mma open this up so you guys can see. You see that oil right there? Let me put that down. Can you guys see that oil? That there is what we going to need to put in our pan. Right. Let me go ahead and get set up. I just wanted to show you. You can get them whole or you can get them julianne. You know what I mean? I like them to get them julian. Now, let me go ahead and come over here. Let's go ahead and get some fire back. I turned everything off. Now, I'm going to start with just a medium heat along with the residual heat in there. Now, if you guys pay attention, you can see all this right here. these little bits and things that look like it's stuck to the b to the pan and all that, that's the fine. Now, we f to make some type of gravy, folks. You want to think of it that way. So, now I'm going to add a little bit of this oil cuz this oil right here is going to be key, folks. Next, we're going to go ahead. Let me get this. Let me get a fork. I'm going to move these ingredients cuz this is going to all be in there on our sauce, right? And what I'm going to do is I'mma take these out just so you guys can see. And we talked about the Julian cut, right? I hope I'm pronouncing it right. You know what I mean? So, we going to get ourselves about for me, I'mma do about I don't know about a third of a cup, right? But I want you to see this. These are already cut to my liking already, right? So, I'm going to leave that there. Don't forget you guys, you want to have a uh some hot soapy water, you know, next to you. So, I wash in between as I'm cooking and waiting, you know what I mean? So, I don't have that chore. Grab my knife. This right here is cool. So, what I'm going to do is I'm just going to give it a little just a little bit of this right here. And I'm going to leave it alone. I don't want it to be minced. You see that right there? That's what I want. Let's cut that down one time. Right. So, that there is going to do it. Now, let me check my pan. We're going to work this around like this. Right. We want all of that. This is where we going to get all of that flavor from. They say to marry me, you know, recipes are supposed to be the best. I see where they going with it right now, but we ain't done yet. I'm going to put a little bit of my twist on it, too. Right. Just hold on. All right. So, I got my garlic press. Hey, I want to say thank you to everybody who have been copying yourself one of these cuz these right here, they've been moving like hot cakes. Now, I'mma do it like this. I'm going to go ahead and load this up. And the reason I use my garlic press, if you guys take a look, you see that right there, all them holes right there, man, this already does it and minces it for us, right? Come on here. Let's look over here. You see this right here? I guess gravity is telling me that everything is kind of like leaning towards this way. This is all of my oil and everything. My pan is a little bit on the hot side, right? So, what I'mma do is I'mma go ahead and squeeze this now and drop this in just like this. Right. And then I'mma hurry cuz I don't want to burn my garlic. Right. I put that in there like that. We put this over here like this. Now, I'll go ahead and hit it again and drop this in here. And watch what I do, folks. I'mma pick up my spast. Right. This is going to be key. Now, we going to work this around. Right. So, I lowered my heat down to a medium. I just don't want to burn my garlic. Right. We want to go ahead and let the heat release aromatics. Remember, we put some of that sund dry tomato oil in here, too. And then, look, as I'm moving this around, look how it's picking up the fond. I'm loving this. Key is just don't burn it. Right. So, now we going to come with our heavy whipping cream. So, now I'm going to go ahead and just add this to it like this. Just so that I don't go ahead and continue to cook my minced garlic too far. You know what I mean? We'll wait till that heat comes up, you know, gets it back up, you know, to temp. We want to see a little bit of rolling boil action, right? Just like you see. Well, it hasn't started yet, but you want to go ahead and get it like this. This right here is nice. And you guys can tell me this when you're cooking it. How does it smell to you? Cuz the aromatic should be great. So, let's just go ahead stir this all together and let it come back up to a boil. Now, I want you guys to holler at me. Look at this right here. You know, when it come to making gravies and anything thick with some liquid like that, you know I'm your boy, right? So, listen. Look at that right there. Now, we going to come with our stock. Yes, sir. And you saw how I was just like starting to roll roll with that boil. That's what we want. But we going to just do it like this. And we take our time. Especially for all of my new people that's in here. And when you cooking, low heat, I get you there. It might take you longer to, you know, achieve your goal, but you don't have to worry about overcooking it, burning it, or anything like that. Right. So, I just got a medium heat under here for my seasoned people. We get it to almost high, and then we go ahead and work it. But if you new, you want to have success, 100% guaranteed, do it like your boy show you. All right, so things are looking good. Next, we're going to come with our sundried tomatoes. We just add those in there like that. Any oil that your knife picks up as you scrape it like this is welcome. We really going over the top with this one, folks. Now, we just work this in. Look at that right there. Now, we going to cook these down. We going to let this marry. Let me go ahead and, you know, clean up. Let that, you know, gather some heat and then we going to go ahead and add our spices. Take a look. I don't know if this is going to really capture this. I just want you to see how soft the sun drives are, right? So, I can just touch these right here and they tell them that they on their way, folks. Now, you hear me with that little smile, a little giggle on, you know, in my voice right there. That right there is what I want. And I can look at the color, right? So, what we have left is some seasoning. So, I'm going to go ahead and add everything that we got left. Now, remember, they say this marry me. So, listen, I raised some of this up. I can look at a recipe and tell you, you know what's happening. I'm going to tell you what's happening. This is what's happening. Now, how I'm going to go ahead and separate mine from the rest. Now, we got this in here. I'm going to let this go for a minute. I want you guys to see that true color. But for those of you guys that when you know that have that a seasoning, you know what I mean? You know what we fa to do, folks. We fa to just dust this. It's going to change a little bit of color. But don't trip. Just wait. There's still some more with it. [Music] All right. So, you see we here, right? We got the basil in there. We got all our herbs. We got a whole lot of goodness in it. Right now, you see this right here? This is what going to be. This is what's going to be my little secret weapon. I'm not going to leave everybody hanging. I always got a recipe that I use this year. I just wanted to show you guys what it looks like. Now, this right here is going to take it to a whole another step. It was already out the park. You know what I mean? Check this one out. Now, we just go ahead and give it a mix. We don't want to old power, right? But look at this right here. I can see the way that basil softening up the sund dry getting huh they rehydrated now. Ain't nothing about sund dried here. You know what I mean? Everything nice and rehydrated. But check this out. You can see it's starting to get a little bit on the thick side. All right. Now, I can tell you this. If it get too thick for you, you can always add a little chicken stock to it just to thin it up. You see that right there? That's what you want to have, folks. That's why we watch this long form. All right. So, we can get this. Now, we got a fresh block of porn, right? You want to get yourself a grater and then you want to just go ahead and drain. Look at this right here. I'm going to put about third of a cup in here just to see where we at. It's really about just how thick it is. Don't forget, I haven't said nothing about it in a long time, right? What is that? We talking about that pasta that we cooked and we put all that flavor in there. So, we just took marini and just leveled it up. So, we ain't got nobody will in just a minute. So, invite them over. Look at this here. See where that Oh my goodness. I got pasta with this name on it. [Music] We got this going. This is nice. We got that cheese in there. We good with that. Now, check this out. Remember the chicken? And because I'm making a video, it seemed like it take a lot. We going to put these on here outside. And this is how we finish it. We wasn't worried about was the chicken cooked all the way. You know why? Cuz we was putting it back in just like this. So now I'm going to put this in here like that. This one over here on that side. that one there and this one here. Now, you see that right there? Now, I'm going to go in here and get myself a tablespoon. I just put some in here. Now, don't forget this is a really, really big, deep frying pan. If you guys want to add more to it, you can. But you see where I'm going with it, right? All I'm going to do is cook this down. We going to check it in about 10 minutes. And then I want you guys to let me know what temperature is chicken done. I don't have to like wait for y'all to tell me. I think everybody on the planet know that nobody want to get sick, right? It's 165 Fahrenheit. And all we do is put our top on. We let that simmer the way that's working. And then we check it in 10 minutes. [Music] All right. So now, let's just go ahead and take another look at it. Let me just vent this that way. Oh, man. Yes, sir. I'mma go ahead and just turn everything off. I know it's done, but you guys want to get yourself one of these meat thermometers, right? Cuz we got to go in here and then check. I can tell the way it went in there. Oh yeah, this is at 1717 and holding at 173. Let's try one more and then I'm good. Just for good, man. Oh, 175. Man, this dark meat, folks. Come on. Talk to me. You know that's good. Let me go in here like this. Yes, sir. Now we good. We golden. Okay, so look at that right there. I know I'm showing out. Check it out, folks. All we going to do is now we're going to take this. I'mma try to leave as much of the goodness and the juices in the inside. I'mma take this out. Now, let's get it like this. I don't want it to fall apart on me, right? We'll just put these here. Reason being, now we going to introduce our pasta. That's right, folks. We just introduce that to it. We saved that pasta water. So, I'm going to turn this back on one second cuz what we want to do is we want to get a nice a lot of heat. We going to add some more parm to it. And this right here is what's going to do it. But look at that right there. I know some of y'all like, "Give me a bed of rice." You know what I mean? And y'all be eating that like that. Right. You see this right here? Sundried everywhere. I don't want nothing to get away. Right. So now, let me turn my fire back on. Soon as I see some bubbles kicking up, you know, I mean, once it starts to boil, watch what I do. This is what I'm talking about. And you can see like if I pull from here to there, see how it's starting to thicken up. See that right there? I'll do it one more time. See how it just takes a minute to, you know, close up? That's cool. Now, what I want to do is I want to introduce some of my pasta, right? So, let's get in here. Now, some of you guys going to ask me, did I put oil on it? The answer is no. I don't put oil or butter. I just shock it and leave it in there. And every now and then, I get in there with my hand and I stir it so they don't stick. Right? So, this is what we want to do. We want to get this in here. And now, I want to go back and forth. And the reason I don't want to coat it cuz I want once you coat it with Oh, it makes it a little tough for it to, you know, stick. We just add it like this. And I see it. I got it, folks. Once I have it like this, now I'mma come with my palm and just add a little parm to it and give it a mix. And we let the heat inside of here, you know, kind of like just melt. It's going to thicken up. But stay with me. You don't want to put too much in there. We doing it for the flavor. Don't forget we say one cup. That's what I got. About one cup of pasta, you know, sauce. Excuse me. Pasta water. And what that does is it helps this stick. Now, I can see right now, this is why I make these videos. And it might be a little lengthy. This is just to teach you guys. You see that right there? That's telling me it can take a little bit more parm. It ain't finished yet, but you see that right there. I'mma pause so y'all can take a picture. Yes, sir. Now, my heat underneath the bottom is at a a low heat. Listen at it. You can hear it. It's starting to get thick. You can hear that cheese. It melts. Listen at it. Oh, yeah. So, this right here is really and truly, you know, done, right? I don't have to really worry about it, but I want to show you since I took the time to add some pasta water to it. Look at this right here. I just add a little bit to it. Now, watch how I do this. You would think it would rinse it off, but it mixes with everything else and it's gonna help the cream sauce, right? Just stick to it even better. You see that right there? And then if it you feel like you put too much in there, you can just always add a little bit more parm. But outside of that, folks, that's it. This is the key. All right, folks. Look, this is it. I had to take a lot of pictures of it. That's what got you guys here. You know what I mean? I'm not going to over talk nothing. We going to get right into that. But you can see just how creamy and juicy this turns out to be. Oh, I hit that bone. Let's bring this around this way. Let's go ahead and just get us a little, you know, piece. I can barely talk, you know. So, I just take it like this. I don't want it to break. But you see that right there? It ought to be a law against this. I just got to get one noodle. Now, you see it? Cheers, y'all. Hold on. Hey, just try it. I don't want to like do nothing. I'm telling you, this right here fire. I promise you after you make this you are coming back to tell me hey B thanks for putting me on. Now like I said if you're looking for somebody to say I do yes I will or any or yes I will do. Hey look make this form put this out and then come back and tell me what you know what your results was. Now with that being said listen if you're new to my channel let me take this time to say thank you for watching this video. Don't forget to like smash that subscribe button and just tell everybody out there's a channel out here that's simplifying these recipes and taking the mystery out of cooking. And guess what folks? I saw that light cut off. I'm out. Peace. [Music]