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Irresistible Marry Me Chicken Pasta

Irresistible Marry Me Chicken Pasta
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Creamy pasta dish with tender chicken breasts, sun-dried tomatoes, and rich Parmesan sauce. Easy one-skillet recipe ready in 35 minutes.

Ingredients

Scale
  • 2 boneless skinless chicken breasts (1 to 1.5 pounds)
  • 2 tablespoons olive oil
  • 3 to 4 garlic cloves, minced
  • 1 cup heavy cream
  • 1 cup low-sodium chicken broth
  • 1/2 cup grated Parmesan cheese, freshly grated
  • 1/2 cup chopped sun-dried tomatoes in oil, drained
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes
  • Salt and pepper to taste
  • 8 oz pasta (penne or fettuccine)
  • Fresh basil or parsley, chopped, for garnish
  • Optional: 2 cups spinach or kale, 8 oz mushrooms, 1 tablespoon lemon juice

Instructions

  1. Cook pasta in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water before draining. Set aside.
  2. Pound chicken breasts to even 3/4-inch thickness. Season both sides with salt and pepper.
  3. Heat olive oil in large skillet over medium heat. Sear chicken for 4 to 5 minutes per side until golden and internal temperature reaches 165°F. Transfer to plate and tent with foil.
  4. Lower heat to medium-low. Add garlic to same skillet and cook for 30 to 60 seconds until fragrant.
  5. Stir in sun-dried tomatoes, Italian seasoning, and red pepper flakes. Cook for 1 minute.
  6. Pour in chicken broth and scrape up browned bits. Bring to gentle simmer.
  7. Reduce heat to low. Add heavy cream while stirring. Gradually stir in Parmesan cheese until melted. Cook for 4 to 5 minutes until sauce thickens slightly, stirring occasionally.
  8. Slice rested chicken into strips. Return chicken to skillet with any juices. Add cooked pasta and toss to coat. Add reserved pasta water if needed to thin sauce.
  9. Taste and adjust seasoning. Let sit for 2 minutes off heat. Garnish with fresh basil or parsley and serve hot.

Notes

  • Pound chicken to even thickness for uniform cooking. Prevents dry edges and undercooked centers.
  • Use freshly grated Parmesan cheese. Pre-shredded contains anti-caking agents that make sauce grainy.
  • Don’t let cream sauce boil or it may separate. Keep at gentle simmer throughout cooking.
  • Add butter (1 tablespoon) at end for extra glossy sauce if desired.
  • Substitute half-and-half or evaporated milk for lighter version, though less rich.

Nutrition

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