Marry Me Chicken Pasta (Print View)

Rich creamy pasta with sun-dried tomatoes, seasoned chicken, and parmesan cream sauce ready in 40 minutes.

# 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 ounces 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:

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 chicken, tent loosely with foil, and let rest for 5 minutes.
04 - Add minced garlic to the same skillet. Sauté for 30 seconds until fragrant, being careful not to burn. Add sun-dried tomatoes and cook for 1 minute to soften.
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 - Reduce heat to medium-low. Stir in heavy cream, 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. Add cooked pasta and chicken slices to the sauce, tossing gently until well combined and heated through. Serve immediately, garnished with fresh basil or parsley and extra Parmesan cheese.

# Expert Suggestions:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Sun-dried tomatoes add this incredible umami depth that makes people beg for the recipe
02 -
  • Let the chicken rest for at least 5 minutes before slicing, or all those juices will escape onto your cutting board instead of staying in the meat
  • The sauce will continue thickening as it stands off the heat, so remove it from the stove when it still looks slightly thinner than you want
03 -
  • Use sun-dried tomatoes packed in oil and add a tablespoon of that flavorful oil to the sauce
  • Grate your own Parmesan because pre-shredded cheese has anti-caking agents that prevent smooth melting

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