Marry Me Chicken Pasta (Printable)

Tender chicken pasta in rich cream sauce with sun-dried tomatoes and parmesan ready in 40 minutes

# What You 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

# Steps:

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. Transfer to a plate, 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. Stir in 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 simmer for 2 to 3 minutes until slightly reduced.
06 - Reduce heat to medium-low. Stir in heavy cream, grated Parmesan cheese, Italian seasoning, and red pepper flakes. Simmer for 3 to 4 minutes, stirring constantly, until sauce thickens enough to coat the back of a spoon.
07 - Slice rested chicken into strips. Add cooked pasta and sliced chicken to the sauce, tossing until everything is well coated and heated through. Serve immediately, garnished with chopped fresh basil or parsley and additional Parmesan cheese.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Sun-dried tomatoes add an intense burst of umami that makes everything feel fancy
  • Leftovers reheat beautifully for next-day lunch envy
02 -
  • The sauce thickens quickly off the heat, so remove it a minute before it looks perfect
  • Slicing the chicken before adding it back ensures every bite has protein
  • Save some pasta water in case the sauce gets too thick
03 -
  • Use some of the sun-dried tomato oil when sautéing the garlic for extra depth
  • Grate your own Parmesan instead of buying pre-grated for better melting

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