Marry Me Chicken Pasta (Printer-friendly)
Rich, creamy pasta with sun-dried tomatoes and seasoned chicken in a luscious parmesan sauce
# What You’ll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tsp kosher salt
03 - 1/2 tsp black pepper
04 - 1/2 tsp paprika
→ Pasta
05 - 12 oz penne or fettuccine pasta
→ Sauce
06 - 2 tbsp olive oil
07 - 3 cloves garlic, minced
08 - 1/2 cup sun-dried tomatoes, drained & sliced
09 - 1 cup chicken broth
10 - 1 cup heavy cream
11 - 1/2 cup grated Parmesan cheese
12 - 1 tsp Italian seasoning
13 - 1/4 tsp red pepper flakes
→ Garnish
14 - Fresh basil or parsley, chopped
15 - Additional grated Parmesan
# 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 the spices into the meat.
03 - In a large skillet, heat olive oil 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). Transfer chicken to a plate, 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 sliced 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, 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. Add cooked pasta and chicken to the skillet, tossing until everything is well coated and heated through. Serve immediately, garnished with chopped fresh herbs and extra Parmesan cheese.
# Expert Tips:
01 -
- The sauce comes together in under 10 minutes but tastes like it simmered all afternoon
- Everything cooks in one skillet, meaning less cleanup and more time enjoying dinner
- Leftovers actually taste better the next day as the flavors deepen
02 -
- Dont skip resting the chicken after searing or those juices will end up on your cutting board instead of in your meat
- The sauce will continue thickening off the heat, so pull it a little earlier than you think you should
- Grate your own Parmesan because pre-grated cheese has anti-caking agents that prevent smooth melting
03 -
- Pat your chicken completely dry before seasoning for the best sear
- Reserve some pasta water before draining to adjust sauce consistency later