Marry Me Chicken Pasta (Print)
Creamy chicken pasta with sun-dried tomatoes and tender chicken in a rich sauce. Ready in 40 minutes for 4 servings.
# Ingredient list:
→ 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
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain well 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 to an internal temperature of 165°F. Remove chicken 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, being careful not to burn. Add 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 the mixture simmer for 2 to 3 minutes until slightly reduced.
06 - Reduce heat to medium-low and 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 to the sauce, tossing until everything is well coated and heated through. Serve immediately, garnished with fresh chopped basil or parsley and extra grated Parmesan.
# Expert Tips:
01 -
- The sauce comes together in one pan and tastes like something from a restaurant that takes three weeks to get a reservation
- Leftovers reheat beautifully for lunch the next day, if they even make it that far
02 -
- I learned the hard way that high heat will make your cream sauce separate, keep it at a gentle simmer and you'll get that restaurant-quality velvety texture every time
- Reserve a splash of pasta water before draining, that starchy liquid is your secret weapon if the sauce gets too thick
03 -
- Grate your own Parmesan from a wedge instead of buying pre-grated, the melting difference is worth the extra minute
- Don't skip searing the chicken properly, those browned bits in the pan are where all the depth comes from