Make them fall head over heels with this Snowdonia Cheese take on a modern classic: the famous “marry me” chicken. Perfect for date night or a weekend treat, this creamy pasta dish celebrates the demandingly moreish flavours of Black Bomber, our extra mature Cheddar, alongside sun-dried tomatoes, garlic, double cream and fresh herbs. Prepare yourself for love at first bite.
Method
- Cook the pasta according to the package instructions until al dente. Drain and set aside, reserving a little pasta water (about 60ml).
- Season the chicken breasts with salt, pepper, garlic powder, onion powder and thyme or Italian seasoning. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear for 6-7 mins per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, melt the butter over medium heat. Add the garlic and cook for 1 min until fragrant. Pour in the chicken stock to deglaze the pan, scraping up any browned bits from the bottom of the skillet.
- Stir in the double cream and sun-dried tomatoes. Let the mixture simmer for 3-4 mins until it thickens slightly. Add the grated Black Bomber cheese, stirring until melted and creamy. Taste the sauce and adjust the salt and pepper as needed.
- Slice the cooked chicken into strips and return it to the skillet with the sauce. Let it simmer together for 2-3 mins. Add the cooked pasta to the skillet, tossing it in the creamy sauce. If the sauce seems too thick, add a little reserved pasta water to loosen it up.
- Once everything is coated and creamy, sprinkle it with additional grated Black Bomber cheese and fresh basil or parsley.