Marry Me Chicken Pasta (Print version)
Golden chicken in a rich, creamy sauce with sun-dried tomatoes, served over penne or fettuccine.
# What you'll 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 the spices into the meat.
03 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 5 to 6 minutes per side until golden brown and cooked through. Remove from skillet, tent loosely with foil, and let rest for 5 minutes.
04 - Add minced garlic to the same skillet and sauté for 30 seconds until fragrant. Add sliced sun-dried tomatoes and cook for 1 minute, stirring constantly.
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 to 3 minutes until slightly reduced.
06 - Lower heat to medium. Stir in heavy cream, grated Parmesan cheese, Italian seasoning, and red pepper flakes. Simmer for 3 to 4 minutes, stirring occasionally, until sauce thickens enough to coat the back of a spoon.
07 - Slice rested chicken into strips. Return cooked pasta and sliced chicken to the skillet with the sauce. Toss gently until well combined and heated through. Serve immediately, garnished with chopped fresh basil or parsley and additional Parmesan cheese.
# Expert suggestions:
01 -
- The sauce comes together in one pan, meaning fewer dishes and more flavor from those browned bits
- Every bite balances rich creaminess with bright tomato tang, making it the kind of dinner people request repeatedly
02 -
- Dont skip resting the chicken after searing—those juices need to redistribute or you will end up with dry meat
- The sauce will continue thickening off the heat, so pull it a minute earlier than you think you should
03 -
- Saving some pasta water before draining is a game-changer if your sauce gets too thick—just add a splash at a time
- The sun-dried tomato oil is liquid gold, so use it in place of some olive oil for instant depth