Marry Me Chicken Pasta
This Marry Me Chicken Pasta is rich, creamy, and packed with sun-dried tomatoes, garlic, and tender chicken, so irresistible, it might just spark a proposal. One pan, 40 minutes, and pure comfort food magic.
Equipment
- 1 Large Skillet Preferably nonstick or cast iron
- 1 pot For boiling pasta
- 1 Chef’s knife For slicing chicken
- 1 Cutting Board
- 1 Measuring Cups
- 1 Wooden spoon For stirring sauce
Ingredients
- 2 Chicken breasts Boneless skinless
- 1 tbsp Olive oil Plus more if needed
- 1 tbsp Butter Unsalted
- 3 cloves Garlic Minced
- ½ cup Sun-dried tomatoes Drained sliced
- 1 cup Chicken broth Low sodium preferred
- 1 cup Heavy cream Or dairy-free alternative
- ½ cup Parmesan cheese Freshly grated
- ½ tsp Italian seasoning Or a mix of oregano and thyme
- Salt and pepper To taste
- ¼ tsp Red pepper flakes Optional for mild heat
- 12 oz Pasta Penne fusilli, or your favorite
- Fresh parsley or basil For garnish
Instructions
- Cook the Pasta: Boil pasta in salted water until al dente. Reserve ½ cup pasta water, then drain and set aside.
- Sear the Chicken: Pat chicken dry and season with salt, pepper, and garlic powder. Heat oil and butter in a skillet. Sear chicken for 4–5 minutes per side, until golden. Set aside.
- Sauté the Aromatics: In the same skillet, sauté garlic for 30 seconds, then add sun-dried tomatoes. Cook 1–2 minutes.
- Make the Sauce: Pour in chicken broth to deglaze the pan. Stir in heavy cream, parmesan, Italian seasoning, and red pepper flakes. Simmer until slightly thickened.
- Combine: Add pasta to the sauce and toss to coat. Slice chicken and return to the pan. Let simmer for 2 minutes.
- Serve: Top with fresh herbs, more parmesan, and cracked pepper. Enjoy warm.
Notes
- Store leftovers in an airtight container for up to 3–4 days.
- Reheat gently with a splash of cream or broth to restore sauce texture.
- Great with gluten-free pasta or dairy-free swaps for cream and cheese.
- Add spinach, mushrooms, or other veggies for variation.