Marry Me Chicken Pasta (Printable)

Tender chicken in a creamy sun-dried tomato sauce over penne pasta, ready in 40 minutes.

# 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

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
02 - Pat chicken breasts dry with paper towels. Season both sides generously with kosher salt, black pepper, and paprika.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5 to 6 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Remove from skillet, tent loosely with foil, and let rest for 5 minutes.
04 - Add minced garlic to the same skillet. Sauté for 30 seconds until fragrant. Add sun-dried tomatoes and cook for 1 minute, stirring occasionally.
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, grated Parmesan cheese, Italian seasoning, and red pepper flakes. Simmer for 3 to 4 minutes, stirring constantly, until sauce thickens enough to coat the back of a spoon.
07 - Slice rested chicken into strips. Add cooked pasta and sliced chicken to the sauce, tossing until everything is well coated and heated through. Serve immediately, garnished with fresh basil or parsley and extra grated Parmesan.

# Expert Suggestions:

01 -
  • The sauce clings to every curve of pasta like it was made to be there, and it probably was
  • Sun-dried tomatoes bring this concentrated burst of summer that cuts through all that richness
  • Someone might actually propose after eating it, but at the very least you'll get asked to make it again
02 -
  • Don't rush the chicken sear—that golden crust is where half the flavor lives, and if you try to flip it too early it'll stick and tear
  • The sauce will look thin at first but keep simmering, because it thickens beautifully in those last few minutes
  • Saving some pasta water before draining is a safety net that can save a too-thick sauce
03 -
  • Grate your own Parmesan from a wedge instead of buying pre-grated, because the anti-caking agents in pre-grated cheese prevent it from melting smoothly
  • Let the chicken rest for at least 5 minutes before slicing so it stays juicy
  • If the sauce breaks or looks grainy, whisk in a tiny splash of cold cream and it should come back together

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