Marry Me Chicken Pasta
A comforting pasta dish with tender chicken, a silky tomato cream sauce, and aromatic flavors that elevate weeknight dinners into something special.
Ingredients
Chicken and Seasoning
- 2 pieces Boneless, skinless chicken breasts or thighs Sliced thin for quick cooking.
- to taste Salt and black pepper
- 2 tablespoons Olive oil For searing the chicken.
Sauce Ingredients
- 2 tablespoons Unsalted butter Builds a glossy sauce.
- 3-4 cloves Garlic, minced Aromatic and bright.
- 1/2 teaspoon Crushed red pepper flakes Optional for heat.
- 1/2 cup Sun-dried tomatoes in oil, chopped Flavor anchor.
- 1 cup Chicken broth Use low-sodium for better control.
- 1 cup Heavy cream or half-and-half For creaminess.
- 1/2 cup Grated Parmesan cheese For cheesy richness.
- 1 teaspoon Dried Italian seasoning or fresh basil leaves Aromatic lift.
Pasta
- 8 ounces Pasta of your choice (penne, fettuccine, or rigatoni) Cooks while the sauce comes together.
Instructions
Cooking Chicken
- Pat chicken dry, season with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
- Sear chicken for 3–4 minutes per side until golden and just cooked through. Remove and set aside.
Making Sauce
- In the same skillet, add butter. Once foaming, add garlic and a pinch of red pepper flakes; sauté until fragrant (about 30 seconds).
- Stir in chopped sun-dried tomatoes so they release their oily sweetness.
- Pour in chicken broth, scraping any fond from the pan. Let it reduce for 2-3 minutes.
- Lower heat to medium-low and stir in heavy cream (or chosen substitute). Add grated Parmesan and Italian seasoning; stir until the sauce is glossy and slightly thickened.
Cooking Pasta
- Meanwhile, cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.
Combining
- Add chicken back into the sauce and nestle in cooked pasta. Toss everything together, adding reserved pasta water a splash at a time to loosen sauce as needed.
- Plate generously, grate extra Parmesan, and dig in while warm.
Notes
For a lighter version, swap heavy cream for half-and-half or a mix of Greek yogurt and milk. Use nutritional yeast for a dairy-free option.