Welcome to the ultimate guide for creating the universally adored Marry Me Chicken Pasta – a dish so incredibly delicious, it’s playfully rumored to inspire marriage proposals! This recipe masterfully combines tender, juicy chicken with a luxuriously creamy, deeply flavorful sauce and perfectly cooked pasta, delivering a meal that feels both incredibly indulgent and wonderfully comforting. It’s truly an irresistible experience, designed to captivate anyone who takes a single bite.
Infused with a symphony of rich ingredients like sun-dried tomatoes, savory Parmesan, fragrant garlic, and aromatic Italian seasoning, this creamy chicken pasta recipe elevates a simple weeknight meal into a restaurant-quality feast. Despite its gourmet appeal, we’ll show you just how easy it is to prepare, even using a convenient one-pot method that simplifies cleanup and infuses every strand of pasta with incredible flavor. Get ready to discover your new favorite pasta dish!
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If you’re a fan of this show-stopping dish, you’ll also adore my other ‘Marry Me’ creations: Marry Me Salmon and Marry Me Chicken Soup recipes.
Marry Me Chicken Pasta Ingredients
Crafting this incredible Marry Me Chicken Pasta relies on a select group of fresh, flavorful ingredients that come together to create its signature creamy, savory profile. Here’s a closer look at what you’ll need:
- Chicken Breasts or Thighs: The star protein. Boneless, skinless cuts are recommended for ease and quick cooking.
- Pasta: Any medium-to-long pasta shape that can truly embrace the rich sauce. We’ll dive deeper into options below!
- Fresh Garlic: Absolutely essential for a deep, aromatic base. Don’t skimp on the garlic – it’s key to the “Tuscan-style” flavor. Pro Tip: Save time by opting for pre-peeled garlic cloves from your grocery store.
- Fresh Spinach: Adds a touch of vibrant color, freshness, and a boost of nutrition that wilts beautifully into the creamy sauce.
- Sun-Dried Tomatoes: These intensely flavorful gems provide a sweet, tangy, and slightly chewy element that cuts through the richness of the cream and adds a Mediterranean flair. Choose oil-packed for the best flavor and texture.
- Chicken Broth: Forms the liquid base for our no-boil method, ensuring the pasta cooks perfectly and absorbs all the delicious flavors.
- Heavy Cream: The secret to that incredibly lush, silky, and decadent sauce that coats every ingredient.
- Parmesan Cheese: Specifically, Parmigiano-Reggiano, for its complex, nutty, and salty notes that melt seamlessly into the sauce, enhancing its depth and creaminess.
- Italian Seasoning: A blend of dried herbs like oregano, basil, thyme, and rosemary that infuses the chicken and sauce with classic Italian aromas.
- Smoked Paprika and Onion Powder: These spices add a layer of warmth, subtle smokiness, and savory depth to the chicken, creating a more robust flavor profile before it even hits the sauce.
Why It’s Called Marry Me
The whimsical name “Marry Me Chicken Pasta” isn’t just a clever marketing ploy; it truly reflects the dish’s undeniable appeal and the overwhelming positive reactions it elicits. Legend has it that the recipe is so exceptionally delicious, rich, and comforting that it’s rumored to be “good enough to inspire a marriage proposal.” While we can’t guarantee a ring, we can certainly attest to its power to win hearts!
The magic lies in the harmonious blend of textures and flavors. Imagine tender, perfectly cooked chicken bathed in a velvety, savory cream sauce, studded with bright, tangy sun-dried tomatoes, fragrant garlic, and fresh spinach. Each forkful is an experience – a luxurious combination that feels both incredibly impressive and deeply satisfying. This isn’t just a meal; it’s a culinary embrace, a dish that makes you feel cherished and indulged.
Originating from the viral sensation of Marry Me Chicken, which gained immense popularity on social media platforms and in home kitchens worldwide, this pasta variation takes all the beloved elements and transforms them into a hearty, complete meal. It’s the kind of “showstopper” recipe you pull out when you want to truly impress someone special, whether it’s for a romantic date night, an anniversary celebration, or simply to show your loved ones how much you care. Its elegant yet approachable nature makes it perfect for sharing, creating memorable moments around the dinner table.
What Type of Chicken to Use
For the best Marry Me Chicken Pasta experience, selecting the right cut of chicken is crucial. You’ll want to use boneless, skinless chicken breasts or thighs. Both options work beautifully, each offering slightly different characteristics to the dish.
Chicken Breasts: These are a popular choice for those seeking a leaner protein. Chicken breasts cook relatively quickly and have a mild flavor that readily absorbs the seasonings and the rich sauce. If you prefer a lighter texture and want to keep the dish on the healthier side, opt for breasts. Just be mindful not to overcook them, as they can dry out more easily than thighs.
Chicken Thighs: My personal preference for this recipe is boneless, skinless chicken thighs. They are inherently more flavorful due to their slightly higher fat content, which also keeps them incredibly tender and juicy, even if slightly overcooked. Thighs add a wonderful depth and richness to the overall dish, complementing the creamy sauce perfectly. Their succulent texture makes every bite a true delight.
Rotisserie Chicken: For an ultimate shortcut, you can also use fully cooked rotisserie chicken. Simply shred or dice the chicken and toss it into the sauce at the very end to warm through. This is an excellent option for busy weeknights when you need a delicious meal on the table fast.
No matter which you choose, ensure your chicken is diced into uniform ½-1 inch chunks to ensure even cooking and easy incorporation into the pasta.
What Type of Pasta to Use
Choosing the right pasta shape is essential for any great pasta dish, and Marry Me Chicken Pasta is no exception. You need a pasta that can stand up to the tender chicken pieces and, more importantly, effectively capture and hold onto that glorious, creamy sauce. My go-to choice for this recipe is mafaldine (or mafaldini). This unique ribbon-shaped pasta boasts ruffled edges on both sides, making it a fantastic vehicle for creamy or chunky sauces. Its flat, fettuccine-like width and frilly edges are excellent for clinging to every drop of flavor.
However, the beauty of pasta is its versatility, and several other shapes would be equally delightful in this dish:
- Fettuccine: A classic wide, flat ribbon pasta, fettuccine is renowned for its ability to embrace creamy sauces. Its broad surface area ensures each strand is generously coated, providing a satisfying texture with the chicken.
- Pappardelle: Even wider than fettuccine, pappardelle is a hearty option that creates a truly robust and comforting dish. It’s perfect for rich sauces like ours, offering a substantial bite.
- Penne: The ridged, tube-like shape of penne is incredibly effective at trapping sauce both inside and on its exterior. This ensures that every bite is bursting with flavor and texture.
- Tagliatelle: Similar to fettuccine, tagliatelle is another ribbon-like pasta that offers a slightly thinner profile. It’s a wonderful choice if you prefer a more delicate texture while still providing ample surface for the sauce.
- Rigatoni: These large, ridged tubes are fantastic for soaking up copious amounts of sauce. Their sturdy shape holds up well against the tender chunks of chicken, making for a satisfying mouthfeel.
- Spaghetti or Linguine: If you enjoy a very creamy pasta where the sauce is the dominant texture, thinner long pastas like spaghetti or linguine can work beautifully. They get thoroughly coated and offer a different, more fluid eating experience.
Ultimately, choose a pasta that you love and that you feel will best showcase the luscious sauce and tender chicken. The goal is for the pasta to be a perfect complement, not just a filler.
Parmesan Reggiano Cheese
When it comes to the Marry Me Chicken Pasta, not all Parmesan is created equal. For truly exceptional results and the deepest, most complex flavor, I wholeheartedly recommend using genuine Parmigiano-Reggiano cheese. Often revered as the “King of Cheeses,” this authentic Italian hard cheese brings an unparalleled depth that regular pre-grated parmesan simply cannot match.
Why Parmigiano-Reggiano Makes a Difference:
- Aging Process: Parmigiano-Reggiano is aged for a minimum of 12 months, and often up to 24 or even 36 months. This extensive aging process develops its signature nutty, salty, fruity, and deeply umami flavor profile that is both nuanced and intense. Regular parmesan, especially those simply labeled “Parmesan,” typically undergoes a shorter aging period, resulting in a milder, less complex taste.
- Protected Designation of Origin (PDO): True Parmigiano-Reggiano cheese is a PDO product. This means it can only be produced in specific regions of Italy (Parma, Reggio Emilia, Modena, Bologna, and Mantua) using strict traditional methods, cows fed on specific diets, and stringent quality controls. This protection ensures authenticity and consistency in quality and flavor. Generic parmesan often lacks these regulations and can vary widely in quality and origin.
- Texture and Melt: Parmigiano-Reggiano boasts a distinct granular, crumbly texture. When grated fresh and introduced to a warm sauce, it melts smoothly and evenly, contributing to a silky, luxurious consistency. In contrast, many pre-grated “parmesan” varieties contain anti-caking agents (like cellulose or potato starch) to prevent clumping. These additives can hinder smooth melting, leading to a grainy or clumpy sauce that lacks the desired creaminess.
- Flavor Contribution: The robust and savory notes of Parmigiano-Reggiano don’t just add saltiness; they deepen the entire flavor profile of the sauce, providing a backbone of rich, savory goodness that is crucial to the “marry me” appeal of this dish.
While grating a block of Parmigiano-Reggiano might take an extra minute or two, the payoff in flavor and texture is absolutely worth it. This small step will significantly elevate your Marry Me Chicken Pasta from good to truly extraordinary, ensuring that every bite delivers that authentic, rich Italian taste.
How to Make Marry Me Chicken Pasta
Creating this irresistible Marry Me Chicken Pasta is surprisingly simple, especially with our efficient one-pot method. Follow these detailed steps to achieve a dish that’s rich in flavor and creamy perfection:
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Sear the Chicken: Begin by placing a large, oven-safe skillet, pot, or Dutch oven on your stove over medium heat. Add the olive oil and allow it to shimmer. Introduce your diced chicken (breasts or thighs), seasoned generously with onion powder, smoked paprika, Italian seasoning, salt, and freshly ground black pepper. Stir occasionally and cook for 4-5 minutes, allowing the chicken to sear beautifully on all sides until lightly golden and cooked through. This searing step is vital as it locks in moisture and builds a foundational layer of flavor, creating delicious fond (browned bits) at the bottom of the pan. Once cooked, remove the chicken from the pot and set it aside; it will be added back later.
- Build the Creamy Sauce: Without cleaning the pan (those browned bits are flavor!), adjust the heat to medium-high. Pour in the chicken broth (start with 2 cups, adding more later if needed), heavy cream, minced garlic, diced sun-dried tomatoes, additional Italian seasoning, and season with salt and pepper to taste. Bring this mixture to a gentle boil, stirring frequently to combine all the aromatics and liquids. The sauce will begin to bubble and warm through.
- Cook the Pasta in the Sauce: Once the creamy mixture is bubbling, it’s time to add the uncooked pasta directly into the pot. Gently stir to ensure all the pasta strands are submerged and coated in the rich sauce. As the pasta begins to soften, it will naturally wilt down into the liquid without needing to be broken. This no-boil method allows the pasta to absorb the incredible flavors of the sauce as it cooks, resulting in a more integrated and deeply flavored dish.
- Simmer to Al Dente: Reduce the heat to low, cover the pot with a lid, and let the pasta simmer. Cook for 10-15 minutes, or until the pasta reaches a perfect al dente texture – tender but with a slight bite. Check periodically, stirring occasionally to prevent sticking. If the sauce becomes too thick or the pasta isn’t fully submerged, add a bit more chicken broth, about ½ cup at a time, until the desired consistency is achieved.
- Finish with Cheese and Greens: Once the pasta is cooked, remove the pot from the heat. Sprinkle in the grated Parmigiano-Reggiano cheese and the fresh spinach. Gently fold these ingredients into the pasta and sauce until the cheese is melted and creamy, and the spinach has wilted. Finally, return the seared chicken pieces to the pot, tossing gently to combine everything thoroughly.
- Serve Immediately: Ladle generous portions of your Marry Me Chicken Pasta into bowls. Garnish with a sprinkle of fresh parsley or additional Parmesan if desired. Serve hot and watch it disappear!
Do You Break the Pasta in Half
When cooking long pasta shapes like fettuccine, spaghetti, or, in this case, mafaldine, it’s generally best to resist the urge to break them in half. While it might seem convenient to fit them into a smaller pot, there are a few reasons why leaving them long is preferred. Firstly, it’s a matter of tradition and etiquette in Italian cooking; pasta is meant to be twirled around a fork. Secondly, long strands provide a more satisfying mouthfeel and texture when eaten, allowing the sauce to cling beautifully to each elongated piece. Thirdly, as the pasta begins to cook and soften in the hot liquid, it quickly becomes pliable and will naturally submerge itself in the pot within a minute or two. So, no, there’s no need to break your pasta for this Marry Me Chicken Pasta recipe!
Quick Method: No Boiling the Pasta
One of the true joys of this Marry Me Chicken Pasta recipe is its ingenious no-boil pasta method, transforming it into a convenient one-pot wonder. This technique is a game-changer for several reasons, and I highly recommend embracing it!
Instead of boiling the pasta separately in a large pot of water, then draining it and adding it to the sauce, we cook the pasta directly in our rich, Tuscan-style cream sauce. This means you only need one pan from start to finish, significantly reducing your cleanup time – a win for any home cook!
Beyond the convenience, this method offers a significant flavor advantage. As the pasta cooks, it gradually releases its starches directly into the sauce. This natural starch acts as a fantastic thickening agent, contributing to an incredibly velvety and cohesive sauce that coats every ingredient beautifully. More importantly, the pasta absorbs all the delicious flavors of the chicken broth, heavy cream, sun-dried tomatoes, garlic, and seasonings as it hydrates. The result is pasta that is deeply infused with the essence of the sauce, rather than just coated by it, leading to a far more flavorful and satisfying dish.
The process is simple: after searing your chicken and building the sauce base, you’ll add the uncooked pasta directly to the simmering liquid. Cover and let it work its magic, stirring occasionally until the pasta is perfectly al dente. This ‘one-pot’ approach not only saves time and effort but genuinely enhances the overall taste and texture of your Marry Me Chicken Pasta.
What Type of Pan/Pot to Use
To fully capitalize on the one-pot convenience of this Marry Me Chicken Pasta recipe, selecting the right cookware is paramount. You need a versatile piece that can seamlessly transition from searing the chicken to simmering the creamy sauce and cooking the pasta all in one vessel. Crucially, it must be large enough to comfortably hold all the ingredients, especially the pasta and liquid, without overcrowding.
My top recommendation is a 12-inch cast iron skillet with a lid. Cast iron is excellent for searing chicken, creating that perfect golden-brown crust and flavorful fond. Its superior heat retention also ensures even simmering for the pasta. The high sides are crucial to contain the liquids and allow the pasta to cook properly. A well-fitting lid is essential for creating the steamy environment needed for the no-boil pasta method.
Other excellent options include:
- A large deep skillet or sauté pan with a lid: These pans typically have high, straight sides, making them ideal for dishes with a lot of liquid and ingredients. They often feature non-stick surfaces that are great for searing and easy cleanup.
- A Dutch oven: A Dutch oven is another fantastic choice for one-pot meals. Its heavy construction and excellent heat distribution make it perfect for searing, simmering, and retaining heat. The deep sides prevent spills and ensure there’s ample room for the pasta to cook in the sauce.
Whichever you choose, ensure your pan is sturdy, has a heavy bottom for even heating, and comes with a tight-fitting lid. This will ensure your Marry Me Chicken Pasta cooks perfectly and delivers maximum flavor with minimal fuss.
Substitutions and Add-Ins Ideas
While the classic Marry Me Chicken Pasta is utterly delicious as is, this versatile dish lends itself beautifully to various substitutions and additions, allowing you to customize it to your taste or what you have on hand. Here are some ideas to inspire your culinary creativity:
Protein Alternatives:
- Shrimp: For a delightful seafood twist, replace chicken with large shrimp. Sauté the shrimp quickly before building the sauce, then add them back at the very end to avoid overcooking.
- Crab or Lobster: Elevate the dish for a special occasion by adding cooked crab meat or lobster. Fold these in gently at the final step, just to warm through.
- Bacon: Cook crispy bacon pieces, then crumble and stir them into the pasta at the end for an extra layer of smoky, savory flavor. Use a tablespoon or two of the bacon fat to sear the chicken for added richness.
- Salmon: Flaked cooked salmon can be a fantastic addition for a heartier, omega-rich meal. Add it in with the spinach and Parmesan.
- Sausage: Brown Italian sausage (mild or spicy) instead of or alongside the chicken for a robust flavor change.
Vegetable Enhancements:
- Mushrooms: Sauté sliced mushrooms (cremini, button, or shiitake) after the chicken and before the sauce for an earthy depth.
- Roasted Red Peppers: Jarred roasted red peppers, diced, add a sweet and smoky flavor that complements the sun-dried tomatoes. Add them with the sun-dried tomatoes.
- Cherry Tomatoes: Halved fresh cherry tomatoes, added towards the end of cooking, will burst and release their juices, adding a fresh, vibrant pop of flavor.
- Zucchini: Thinly sliced zucchini can be sautéed briefly with the chicken or added with the pasta to soften.
- Kale: For a more robust green, use kale instead of spinach. Chop it finely and add it slightly earlier than spinach to ensure it wilts completely.
- Broccoli or Asparagus: Blanch or steam florets of broccoli or asparagus spears, then toss them into the finished pasta for extra color and crunch.
Flavor Boosters & Savory Touches:
- Capers: A tablespoon of briny capers adds a wonderful tangy counterpoint to the creamy sauce.
- Olives: Sliced Kalamata or black olives bring a salty, umami kick that enhances the Mediterranean feel.
- Fresh Herbs: Beyond Italian seasoning, fresh basil, parsley, or oregano, roughly chopped and stirred in at the end, will brighten the flavors considerably.
- White Wine: Deglaze the pan with a splash of dry white wine (such as Pinot Grigio or Sauvignon Blanc) after searing the chicken and before adding the broth. Allow it to reduce slightly to intensify the flavor of the sauce.
- Lemon Zest/Juice: A squeeze of fresh lemon juice or a pinch of lemon zest at the very end can lift and brighten all the rich flavors, adding a delightful tang.
Feel free to experiment with these ideas, but always taste as you go to ensure you maintain the beautiful balance of flavors that makes Marry Me Chicken Pasta so beloved!
How to Store
If you’re lucky enough to have leftovers of this delectable Marry Me Chicken Pasta, they can be stored safely in the refrigerator. Transfer the cooled pasta to an airtight container and ensure it’s tightly sealed. It will keep well in the fridge for 3-4 days, making it a fantastic option for meal prep or quick lunches.
How to Reheat
Reheating creamy pasta dishes like Marry Me Chicken Pasta can sometimes be tricky, as the sauce tends to thicken considerably and can even break or become clumpy if not handled properly. The starches from the pasta and the fat from the heavy cream solidify as the dish cools, changing its texture. To restore that irresistible creamy consistency, you’ll need to reintroduce some liquid.
The Key to Creamy Leftovers: Adding Liquid
When reheating, you’ll almost certainly need to add a splash of liquid to loosen the sauce and bring it back to its original velvety texture. You have a few options:
- Chicken Broth (Recommended): My preferred choice is chicken broth. It adds flavor without significantly increasing the calorie or fat content of the dish.
- Heavy Cream or Milk: If you desire an even richer, super-creamy texture, or if you prefer a dairy-forward solution, add a little heavy cream or milk. Keep in mind this will add more fat and calories.
- Oil from Sun-Dried Tomatoes: Don’t discard the flavorful oil from your jarred sun-dried tomatoes! It’s an excellent option for reheating, adding both moisture and an extra layer of aromatic flavor.
Best Reheating Methods:
- Stove Top (Recommended for Best Results):
- Transfer your desired portion of leftover pasta to a skillet or pot.
- Add 1-2 tablespoons of your chosen liquid (broth, cream, milk, or sun-dried tomato oil) per serving. You can always add more if needed, so start small.
- Heat gently over medium-low to medium heat, stirring constantly. The goal is to warm the pasta through slowly, allowing the sauce to re-emulsify and thin out.
- Continue stirring until the pasta is heated evenly and the sauce has returned to your desired smooth, creamy consistency. This method provides the most control and yields the best results.
- Microwave (Use with Caution):
- Place your leftovers in a microwave-safe dish.
- Add 1-2 tablespoons of liquid.
- Heat in short intervals (15-30 seconds at a time), stirring well after each interval.
- Overheating in the microwave can cause the sauce to separate or dry out quickly, so be vigilant and stir frequently.
By taking a little extra care with reheating, you can enjoy your Marry Me Chicken Pasta leftovers almost as much as the freshly made dish!
More Chicken Recipes
If you loved this Marry Me Chicken Pasta, be sure to explore these other fantastic chicken recipes:
- Chicken Caesar Pasta Salad
- Mozzarella Stuffed Chicken Breast
- Chicken Mac and Cheese
- Baked Stuffed Chicken Breast
- White Lasagna Soup
Marry Me Chicken Pasta
Brandi Crawford
This Marry Me Chicken Pasta recipe brings together tender chicken, a creamy, flavorful sauce, and perfectly cooked pasta in a combination that feels both indulgent and comforting. It’s the kind of recipe that wins over anyone who takes a bite and is irresistibly good. With a blend of rich ingredients like sun-dried tomatoes, Parmesan, and Italian Seasoning, this dish offers a restaurant-quality meal that’s easy to make.
Pin Recipe
Equipment
- 12 inch Cast Iron Skillet
- Cast Iron Dutch Oven
Ingredients
- 1 teaspoon olive oil
- 1 ½ pounds skinless chicken breasts or thighs Diced into ½-1 inch chunks.
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 teaspoon Italian Seasoning
- salt and pepper to taste
Marry Me Tuscan-Style Cream Sauce
- 2-3 cups chicken broth
- 1 cup heavy whipping cream
- 3-4 garlic cloves Minced.
- ¼ cup diced sun-dried tomatoes
- ½-1 teaspoon Italian Seasoning
- salt and pepper to taste
- 8 oz pasta I used Malfaldine. Fettuccine and spaghetti also work well.
- 1 ½ cups grated Parmesan Reggiano cheese
- 3-4 cups fresh spinach
Instructions
- Place a skillet, pot, or Dutch oven on the stove at medium heat. Add the olive oil, diced chicken, onion powder, smoked paprika, Italian Seasoning, salt, and pepper to taste.
- Stir and cook for 4-5 minutes until the chicken has seared on both sides. Remove the chicken and set it aside.
- Adjust the heat on the pan/pot to medium-high and add the broth, heavy cream, garlic, sun-dried tomatoes, Italian Seasoning, salt, and pepper to the pot. Start with 2 cups of broth. Taste the sauce repeatedly and add salt and additional spices as necessary to suit your taste.
- Once the mixture begins to boil and bubble, add in the pasta. The pasta should wilt down without the need to break it.
- Once the pasta has wilted and is fully covered in the sauce, adjust the heat to low and cover the pot. If the pasta isn’t completely submerged in sauce, add additional broth as needed.
- Simmer the pasta for 10-15 minutes or until the pasta is al dente.
- Sprinkle in the Parmesan cheese and spinach. Fold to combine and toss in the chicken.
- Serve immediately and enjoy your delicious Marry Me Chicken Pasta!
Notes
For an extra burst of flavor, I love to add a squeeze of fresh lemon juice and a pinch of Cajun Seasoning to the finished sauce.
You can use any pasta shape you prefer in this recipe: linguine, fettuccine, spaghetti, penne, rigatoni, etc. If you particularly enjoy a very creamy pasta, opt for thinner varieties like spaghetti, as they tend to absorb more sauce.
While heavy cream yields the richest and thickest sauce, you can use half and half or milk for a lighter version. Be aware that this will alter the texture of the sauce; it won’t be as thick and may turn out slightly more watery.
For the best results, always recommend grating cheese from a block yourself. Pre-shredded cheese often contains anti-caking agents like potato starch or cellulose. These coatings prevent the cheese from clumping in the bag but can interfere with its ability to melt smoothly, potentially making your sauce less velvety. Freshly grated cheese melts beautifully, contributing to a superior texture and flavor.
The sauce will naturally thicken as it cools and stands. When reheating leftovers, or if you prefer a thinner sauce initially, simply add additional broth, cream, milk, or even a tablespoon of the oil from the jarred sun-dried tomatoes to achieve your desired consistency.
Nutrition
Calories: 649 kcal
Carbohydrates: 40g
Protein: 51g
Fat: 32g
Nutrition Data Disclaimer
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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