Marry Me Chicken Pasta (Printable Version)

Tender chicken slices tossed with penne in a rich parmesan cream sauce featuring sun-dried tomatoes and aromatic herbs.

# What You 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 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 to 6 minutes per side until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken from skillet, tent loosely with foil, and let rest for 5 minutes.
04 - Add minced garlic to the same skillet and sauté for 30 seconds until fragrant. Add sun-dried tomatoes and cook for 1 minute, stirring constantly.
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-low. Stir in heavy cream, grated Parmesan cheese, Italian seasoning, and red pepper flakes. Simmer for 3 to 4 minutes, stirring frequently, until sauce thickens enough to coat the back of a spoon.
07 - Slice rested chicken into strips. Return pasta and chicken to the skillet with the sauce, tossing until everything is well coated and heated through. Serve immediately, garnished with chopped fresh basil or parsley and extra Parmesan cheese.

# Expert Tips:

01 -
  • The sauce is velvety and rich but comes together in under 10 minutes
  • Sun-dried tomatoes add an umami punch that makes this taste like you spent hours
  • Leftaways reheat beautifully for an impressive lunch the next day
02 -
  • Reserve some pasta water before draining in case your sauce needs thinning
  • Do not let the cream sauce come to a rolling boil or it may separate
  • Let the chicken rest for at least 5 minutes before slicing to keep it juicy
03 -
  • Use some of the oil from your sun-dried tomato jar for extra flavor
  • Grate your own Parmesan instead of buying pre-grated for better melting

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