Go Back
Dreamy Marry Me Chicken Pasta
TahiraJaved

Dreamy Marry Me Chicken Pasta

This Marry Me Chicken Pasta tosses golden seared chicken and pasta in a rich, creamy sun-dried tomato sauce built on garlic, parmesan, and a splash of broth. Building the sauce right in the same skillet as the chicken lets all those browned bits carry real depth of flavor into every bite, giving the dish a restaurant quality feel without any complicated technique. It comes together in about 40 minutes, making it equally suited to a weeknight dinner or a special occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4 People
Course: Main Course
Cuisine: American, Italian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Sauce
  • 1 1/2 pounds boneless skinless chicken breast, sliced into thin cutlets
  • 1 teaspoon salt divided
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 4 garlic cloves minced
  • 1/2 cup oil-packed sun-dried tomatoes chopped
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes optional
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup freshly grated parmesan cheese
For the Pasta
  • 12 ounces penne or fettuccine
  • Fresh basil or parsley chopped, for garnish

Equipment

  • 1 Large, deep skillet sears the chicken and builds the sauce in one pan
  • 1 Large pot boils the pasta
  • 2 Tongs for turning the chicken and tossing the pasta in the sauce
  • 1 Colander for draining the pasta while reserving some cooking water

Method
 

  1. Cook pasta until al dente, reserving 1 cup pasta water.
  2. Season and sear chicken 4 to 5 minutes per side; set aside.
  3. Sauté garlic and sun-dried tomatoes in butter.
  4. Add Italian seasoning and broth, scraping up browned bits.
  5. Stir in cream and simmer 3 to 4 minutes, then stir in parmesan off high heat.
  6. Return chicken to the sauce, then toss with pasta, thinning with pasta water as needed.
  7. Garnish with basil and serve.
    8. Save a cup of the starchy pasta water before draining; a splash at the end helps the sauce cling silkily to every noodle.

Notes

  • Pat the chicken dry before seasoning so it sears golden instead of steaming.
  • Scrape up the browned bits after searing, since they carry most of the sauce's flavor.
  • Grate your own parmesan for a smoother, creamier melt.
  • A deep skillet has enough room to toss the pasta directly in the sauce, saving you a dish.
STORAGE: Refrigerate up to 4 days; reheat gently with a splash of milk or broth.
QR Code linking back to recipe