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Marry Me Chicken Pasta

Incredible Marry Me Chicken Pasta
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Silky Parmesan cream sauce with sun-dried tomatoes coats tender chicken and pasta in this irresistible one-pan dish. Easy weeknight dinner ready in 40 minutes.

Ingredients

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  • 10 ounces dried pasta (penne, rigatoni, or fettuccine)
  • 4 boneless, skinless chicken breasts, diced into bite-sized pieces (about 1.5 pounds)
  • 3 to 4 tablespoons cornstarch for coating chicken
  • 2 tablespoons oil from sun-dried tomato jar (or olive oil)
  • 1 tablespoon butter
  • 4 cloves garlic, minced
  • 1 cup sun-dried tomatoes packed in oil, drained and cut into thin strips
  • 1¼ cups heavy cream
  • 1 cup freshly grated Parmesan cheese (about 3 ounces by weight)
  • ¾ cup chicken broth
  • 1 teaspoon dried oregano (or Italian seasoning)
  • Pinch of red pepper flakes (optional)
  • Salt and black pepper to taste
  • Fresh basil or parsley for garnish

Instructions

  1. Bring large pot of salted water to boil. Cook pasta according to package directions until al dente. Before draining, reserve ½ cup pasta cooking water. Drain and set aside.
  2. Dice chicken into bite-sized pieces. Season with salt, pepper, and dried oregano. Toss in cornstarch until evenly coated on all sides.
  3. Heat sun-dried tomato oil in large skillet over medium-high heat. Working in batches, cook cornstarch-coated chicken for 5 to 6 minutes, turning occasionally, until golden brown and crispy. Transfer to plate.
  4. Reduce heat to medium. Add butter to same skillet. Once melted, add garlic and sun-dried tomato strips. Cook for 2 to 3 minutes, stirring frequently, until garlic is fragrant and golden.
  5. Stir in chicken broth, scraping up browned bits. Add heavy cream and red pepper flakes if using. Simmer for 3 to 5 minutes until slightly reduced and thickened.
  6. Reduce heat to low. Slowly stir in Parmesan cheese, whisking constantly, until completely melted and sauce is smooth and creamy.
  7. Return cooked chicken to skillet, stirring to coat. Simmer together for about 5 minutes.
  8. Add cooked pasta and toss until completely coated. If sauce is too thick, add reserved pasta water a few tablespoons at a time until you reach silky consistency.
  9. Taste and adjust seasoning. Garnish with fresh basil or parsley and extra Parmesan. Serve immediately.

Notes

  • Reserve pasta water before draining – starchy water is key to silky sauce that perfectly coats pasta.
  • Cornstarch coating creates crispy chicken and helps thicken sauce. Flour can substitute but won’t be as crispy.
  • Use freshly grated Parmesan – melts more smoothly than pre-shredded cheese.
  • Chicken thighs can substitute for breasts – they stay juicier and more flavorful.

Nutrition

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