Marry Me Chicken Pasta
A heartwarming dish featuring creamy sauce, tender chicken, and flavorful pasta that’s perfect for any occasion.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts Try using thighs for more flavor and moisture.
- 8 ounces penne pasta Swap with gluten-free pasta if desired.
- 2 tablespoons olive oil A splash of lemon-infused olive oil can elevate the taste.
- 4 cloves garlic, minced Fresh is best, but jarred works in a pinch.
- 1 cup sun-dried tomatoes, chopped Look for ones packed in oil for extra flavor.
- 1 cup heavy cream For a lighter option, use half-and-half.
- ½ cup grated Parmesan cheese Plus more for garnish. Nutritional yeast makes a great vegan substitute.
- Salt and pepper to taste Enhance flavors with fresh herbs like basil or oregano.
- Fresh basil leaves for garnish Adds a lovely pop of color and flavor.
Instructions
Cooking Steps
- In a large pot, bring salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside, saving a cup of the pasta water.
- In a large skillet over medium heat, add olive oil. Once shimmering, season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 5-7 minutes on each side, or until golden and cooked through. Remove and set aside.
- In the same skillet, add minced garlic and let it sauté for about 30 seconds, allowing it to release that nutty aroma—be careful not to let it burn!
- Add the sun-dried tomatoes to the skillet, followed by the heavy cream. Stir well and bring to a gentle simmer, allowing the sauce to thicken slightly. Add Parmesan cheese and mix until melted and creamy.
- Slice the chicken and return it to the skillet. Add the cooked pasta, tossing everything together gently. If the sauce is too thick, pour in a little reserved pasta water until you reach your desired consistency.
- Serve hot, garnished with fresh basil and extra Parmesan cheese. Enjoy the warm, inviting aroma!
Notes
Feel free to add vegetables like spinach or zucchini, and adjust the spiciness with red pepper flakes. Store leftovers in an airtight container for up to four days.