Marry Me Chicken Pasta

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Recipe Intensity & Cost

• Intensity: Moderate. This recipe is accessible for confident beginners but requires some multitasking. You’ll be managing the chicken and the sauce simultaneously. The techniques are straightforward (sautéing, deglazing, simmering), but attention is key to preventing the cream sauce from breaking or the chicken from overcooking.

• Cost: Moderate. Ingredients like heavy cream, fresh parmesan, and sun-dried tomatoes can be more expensive than pantry staples. However, it’s far more affordable than dining out and makes enough for a family.

Ingredients

For the Chicken & Pasta:

• 1 lb (450g) boneless, skinless chicken breasts or thighs, pounded to even thickness

• 2 tbsp olive oil

• 8 oz (225g) fettuccine or penne pasta

• Salt and freshly ground black pepper, to taste

• 1 tsp Italian seasoning

• ½ cup all-purpose flour, for dredging

For the Sauce:

• 2 tbsp unsalted butter

• 3-4 cloves garlic, minced

• 1 tsp red pepper flakes (adjust to your spice preference)

• ½ cup high-quality sun-dried tomatoes in oil, drained and thinly sliced (reserve 1 tbsp of the oil)

• 1 cup low-sodium chicken broth

• 1 cup heavy cream

• ½ cup freshly grated Parmesan cheese, plus more for serving

• ¼ cup fresh basil, chopped, plus whole leaves for garnish

Instructions

Step 1: Prepare the Components

Bring a large pot of salted water to a boil for the pasta. While it heats, prepare the chicken. Pat it completely dry with paper towels. This is crucial for getting a golden sear. Season both sides generously with salt, black pepper, and Italian seasoning. Dredge each piece lightly in the flour, shaking off any excess.

Step 2: Cook the Chicken

In a large, heavy-bottomed skillet (a cast-iron or stainless-steel skillet works best), heat the olive oil over medium-high heat. Once the oil is shimmering, add the chicken. Cook for 5-7 minutes per side, until a golden-brown crust forms and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set it on a clean plate to rest. Do not wipe the skillet clean—those browned bits are flavor gold!

Step 3: Start the Sauce & Cook the Pasta

Reduce the heat to medium. Add the reserved 1 tablespoon of sun-dried tomato oil and the butter to the same skillet. Once the butter has melted, add the minced garlic and red pepper flakes. Sauté for just 60 seconds until fragrant—be careful not to burn the garlic.
At this point, add your pasta to the boiling water and cook according to package directions for al dente.

Step 4: Build the Cream Sauce

Add the sliced sun-dried tomatoes to the skillet and stir for one minute to warm them through. Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape all the delicious browned bits from the bottom. Let the broth simmer for 2-3 minutes until it has reduced by about half.
Reduce the heat to low. Slowly pour in the heavy cream, stirring constantly. Allow the sauce to gently simmer for another 3-4 minutes, without boiling, to thicken slightly.

Step 5: Combine and Finish

Stir in the freshly grated Parmesan cheese until it’s melted and the sauce is smooth. Add the chopped basil. Season the sauce with a pinch of salt and pepper to taste.
Slice the rested chicken into thin strips or bite-sized chunks. Add the cooked, drained pasta and the sliced chicken directly into the skillet with the sauce. Toss everything together until the pasta and chicken are beautifully coated in the creamy sun-dried tomato sauce.

Step 6: Serve Immediately

Divide the pasta among warm bowls. Garnish with extra fresh basil leaves and a generous sprinkle of Parmesan cheese. Serve immediately and get ready for the compliments to roll in!

Chef’s Notes & Tips for Success

• Don’t Skip the Deglazing: Those browned bits left from the chicken are packed with savory flavor. Deglazing with the chicken broth is the secret to a deeply flavorful sauce base.

• Pound Your Chicken: Ensuring your chicken breasts are an even thickness is the single best way to prevent dry, overcooked edges and undercooked centers.

• Fresh is Best: For the cheese and basil, fresh makes a significant difference. Pre-grated Parmesan often contains anti-caking agents that can make your sauce grainy. Freshly grated Parmesan melts seamlessly.

• Prevent a Broken Sauce: Keep the heat low when adding the cream and cheese. A rapid boil can cause the cream to separate. Gentle simmering is the key to a velvety, stable sauce.

• Make it Lighter: For a lighter version, you can substitute half-and-half for the heavy cream, though the sauce will be slightly less thick. You can also use a whole wheat or chickpea pasta.

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of chicken broth or cream to loosen the sauce.

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Nutrition Information (Approximate per serving, based on 5 servings)

• Calories: 685 kcal

• Carbohydrates: 47g

• Protein: 35g

• Fat: 39g

• Saturated Fat: 19g

• Cholesterol: 155mg

• Sodium: 580mg

• Fiber: 3g

• Sugar: 7g

Please note: Nutritional information is an estimate and can vary based on the specific ingredients and brands you use.