Marry Me Chicken Pasta (Print)
Creamy chicken pasta with sun-dried tomatoes, tender seasoned chicken breast, and a luscious parmesan cream sauce ready in 40 minutes.
# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon paprika
→ Pasta
05 - 12 oz penne or fettuccine pasta
→ Sauce
06 - 2 tablespoons olive oil
07 - 3 cloves garlic, minced
08 - 1/2 cup sun-dried tomatoes, drained and sliced
09 - 1 cup chicken broth
10 - 1 cup heavy cream
11 - 1/2 cup grated Parmesan cheese
12 - 1 teaspoon Italian seasoning
13 - 1/4 teaspoon red pepper flakes
→ Garnish
14 - Fresh basil or parsley, chopped
15 - Additional grated Parmesan cheese
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain thoroughly and set aside.
02 - Pat chicken breasts dry with paper towels. Season both sides generously with kosher salt, black pepper, and paprika, pressing seasoning into the meat.
03 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through (internal temperature reaches 165°F). Remove from skillet, tent loosely with foil, and let rest for 5 minutes.
04 - Add minced garlic to the same skillet, stirring constantly for 30 seconds until fragrant. Add sun-dried tomatoes and cook for 1 minute to release their oils.
05 - Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let simmer for 2-3 minutes until slightly reduced.
06 - Reduce heat to medium-low. Stir in heavy cream, grated Parmesan cheese, Italian seasoning, and red pepper flakes. Simmer for 3-4 minutes, stirring occasionally, until sauce thickens enough to coat the back of a spoon.
07 - Slice rested chicken into strips. Return pasta and chicken to the skillet with sauce, tossing gently until well combined and heated through. Serve immediately, garnished with fresh basil or parsley and additional Parmesan cheese.
# Expert Tips:
01 -
- The sauce comes together in one pan and tastes like it simmered for hours
- Sun-dried tomatoes add this incredible umami depth that makes restaurant-quality sauce feel effortless
02 -
- The pan-searing step creates browned bits that are absolutely essential for the depth of flavor in this sauce
- Adding cream to a too-hot pan can cause it to separate so lower that heat before you pour it in
03 -
- Use some of the oil from your sun-dried tomato jar instead of plain olive oil for extra flavor
- A rotisserie chicken works perfectly if you want to skip the searing step on busy nights