Marry Me Chicken Pasta (Printable View)

Creamy pasta with tender chicken, sun-dried tomatoes, and parmesan sauce

# Ingredient List:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1 tsp kosher salt
03 - 1/2 tsp black pepper
04 - 1/2 tsp paprika

→ Pasta

05 - 12 oz penne or fettuccine pasta

→ Sauce

06 - 2 tbsp olive oil
07 - 3 cloves garlic, minced
08 - 1/2 cup sun-dried tomatoes, drained & sliced
09 - 1 cup chicken broth
10 - 1 cup heavy cream
11 - 1/2 cup grated Parmesan cheese
12 - 1 tsp Italian seasoning
13 - 1/4 tsp red pepper flakes

→ Garnish

14 - Fresh basil or parsley, chopped
15 - Additional grated Parmesan

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain and set aside.
02 - Pat chicken breasts dry. Season both sides with salt, pepper, and paprika.
03 - In a large skillet, heat olive oil over medium-high heat. Add chicken and sear 5–6 minutes per side, or until golden and cooked through. Remove chicken, tent with foil, and let rest.
04 - Add garlic to the same skillet. Sauté for 30 seconds until fragrant. Add sun-dried tomatoes and cook for 1 minute.
05 - Pour in chicken broth, scraping any browned bits from the bottom. Let simmer for 2–3 minutes.
06 - Lower heat and stir in heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes. Simmer 3–4 minutes until slightly thickened.
07 - Slice chicken into strips. Add cooked pasta and chicken to the sauce, tossing until well combined and heated through. Serve immediately, garnished with fresh basil/parsley and extra Parmesan.

# Expert Suggestions:

01 -
  • The sauce comes together faster than you can believe, but tastes like it simmered for hours
  • Something about the combination of cream, sun-dried tomatoes, and garlic makes people immediately ask for seconds
02 -
  • I learned the hard way that crowding the pan while searing the chicken makes it steam instead of get that golden crust, so use a bigger pan or cook in batches
  • The sauce thickens up fast once you add the cream, so keep the heat at a gentle simmer and do not walk away
03 -
  • Let the chicken rest for at least 5 minutes before slicing so the juices redistribute and keep everything tender
  • The sauce will look thin at first but thickens quickly once the Parmesan melts, so be patient

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