Marry Me Chicken Pasta (Printable Version)
Tender chicken pieces swim in a rich, parmesan cream sauce with sun-dried tomatoes, perfectly coating penne or fettuccine 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 ounces 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
# Directions:
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 seasoning into meat.
03 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 5 to 6 minutes per side until golden brown and cooked through. Remove chicken, tent loosely with foil, and let rest for 5 minutes.
04 - Add minced garlic to the same skillet. Sauté for 30 seconds until fragrant, being careful not to burn. Add sliced sun-dried tomatoes and cook for 1 minute to soften.
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 to 3 minutes until slightly reduced.
06 - Lower heat to medium. Stir in heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes. Simmer for 3 to 4 minutes, stirring occasionally, until sauce thickens enough to coat the back of a spoon.
07 - Slice rested chicken into strips. Add cooked pasta and chicken slices to the sauce, tossing until well combined and heated through. Serve immediately, garnished with chopped fresh basil or parsley and extra Parmesan cheese.
# Expert Hints:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- Sun-dried tomatoes add this intense tangy sweetness that cuts through the richness perfectly
02 -
- Dont skip searing the chicken properly, those browned bits are what make the sauce taste so deep and complex
- The sauce thickens quickly as it cools, so remove it from heat while it still looks slightly thinner than you want
03 -
- Use some of the oil from your sun-dried tomato jar for even more flavor in the sauce base
- Room temperature cream prevents it from curdling when it hits the hot pan