Marry Me Chicken Pasta

Marry Me Chicken Pasta

Servings:

4

Prep Time:

10 minutes

Cook Time:

25 minutes

Ingredients:

• 12 oz (340 g) pasta (penne, fettuccine, or rigatoni)
• 2 tbsp olive oil, divided
• 4 boneless, skinless chicken breasts (about 1½ lb / 680 g total)
• Salt and black pepper, to taste
• 1 tsp Italian seasoning
• 3 cloves garlic, minced
• ½ cup (80 g) sun-dried tomatoes, chopped (oil-packed, drained)
• ¼ tsp red pepper flakes (optional, for heat)
• ½ cup (120 ml) chicken broth
• 1 cup (240 ml) heavy cream
• ¾ cup (75 g) freshly grated Parmesan cheese
• Fresh basil leaves, chopped (for garnish)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the pasta:

   Bring a large pot of salted water to a boil. Add pasta and cook al dente according to package instructions. Reserve ½ cup pasta water, then drain and set aside.

2. Prepare the chicken:

   Pat chicken breasts dry. Season both sides with salt, pepper, and Italian seasoning.

3. Sear the chicken:

   In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add chicken and cook 5–6 minutes per side, until golden brown and cooked through (internal temperature 165°F/74°C). Remove chicken to a plate and tent with foil.

4. Build the sauce:

   Reduce heat to medium. Add remaining 1 tbsp olive oil to the skillet. Add minced garlic, sun-dried tomatoes, and red pepper flakes; sauté 1 minute until fragrant.

5. Deglaze & simmer:

   Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Stir in heavy cream and bring to a gentle simmer.

6. Finish the sauce:

   Stir in grated Parmesan until melted and the sauce thickens slightly, about 2–3 minutes. If the sauce is too thick, add a splash of reserved pasta water.

7. Combine chicken & pasta:

   Slice the rested chicken into strips. Return chicken slices to the skillet, coating them in the sauce. Add cooked pasta and toss gently to combine. Adjust seasoning with salt and pepper as needed.

8. Garnish & serve:

   Sprinkle chopped basil and parsley over the pasta. Serve immediately, passing extra Parmesan at the table.

Tips:

• For a lighter version, use half-and-half instead of heavy cream.
• Swap chicken breasts for thighs if you prefer darker meat.
• Add a handful of spinach or arugula at the end for extra color and nutrition.