Marry Me Chicken Pasta (Printable)

Rich, creamy pasta with tender chicken and sun-dried tomatoes in a savory sauce

# 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 It:

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 chicken 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, being careful not to burn. Add sliced 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. Stir in heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes. Simmer for 3 to 4 minutes, stirring constantly, until the sauce coats the back of a spoon and slightly thickens.
07 - Slice rested chicken into strips. Add cooked pasta and sliced chicken to the skillet with the sauce. Toss everything together until well combined and heated through, about 2 minutes. Serve immediately, garnished with fresh basil or parsley and extra grated Parmesan.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Sun-dried tomatoes add an intense sweetness that balances the rich cream perfectly
02 -
  • Don't rush the garlic, burnt garlic will make the entire sauce taste bitter
  • The sauce will thicken as it stands, so don't over-reduce it in the pan
03 -
  • Let the chicken rest for 5 minutes before slicing so the juices redistribute
  • Grate your own Parmesan fresh for the smoothest sauce texture

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