Marry Me Chicken Pasta (Printable Version)
Tender chicken in a creamy sun-dried tomato parmesan sauce with penne pasta
# 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 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
# 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 thoroughly 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 5-6 minutes per side until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken and tent loosely with foil to rest.
04 - Add minced garlic to the same skillet, sautéing for 30 seconds until fragrant. 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 simmer for 2-3 minutes until slightly reduced.
06 - Lower heat to medium and stir in heavy cream, grated Parmesan cheese, Italian seasoning, and red pepper flakes. Simmer for 3-4 minutes, stirring occasionally, until sauce thickens enough to coat the back of a spoon.
07 - Slice rested chicken into strips. Return cooked pasta and sliced chicken to the skillet with the sauce. Toss everything together until well combined and heated through. Serve immediately, garnished with fresh basil or parsley and extra Parmesan cheese.
# Expert Insights:
01 -
- The cream sauce comes together in minutes but tastes like it simmered all afternoon
- Sun-dried tomatoes add this burst of sweet intensity that makes every forkful exciting
02 -
- Do not let the garlic brown or it will turn bitter and ruin the delicate balance of flavors
- The sauce will continue thickening off the heat so remove it from the stove while it still looks slightly loose
03 -
- Use a mix of sun-dried tomato oil and olive oil for deeper flavor
- Rotisserie chicken works beautifully for a quick weeknight version