Pasta Dinner Recipe: Velvety Marry Me Chicken Pasta
A creamy, sun-dried tomato and Parmesan pasta with juicy sautéed chicken. Rich, comforting, and ready in under an hour.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tsp Italian seasoning
- 1 tbsp olive oil
- 3 garlic cloves, minced
- ½ tsp red pepper flakes
- ½ cup sun-dried tomatoes (oil-packed), chopped
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup freshly grated Parmesan
- 8 oz pasta (penne, rigatoni, or fusilli)
- Fresh basil or parsley, for garnish
Instructions
- Season chicken with salt, pepper, and Italian seasoning.
- Heat olive oil in a skillet over medium-high. Cook chicken until golden and fully cooked, about 4–5 mins per side. Remove and set aside.
- In the same pan, sauté garlic and red pepper flakes for 30 seconds. Add sun-dried tomatoes.
- Pour in broth, deglaze the pan, then add cream and bring to a simmer.
- Stir in Parmesan and simmer until thickened, 4–5 mins.
- Cook pasta separately and drain, reserving ½ cup pasta water.
- Slice chicken, return to skillet, and toss with pasta.
- Use pasta water to loosen sauce if needed. Garnish and serve.
Notes
- Use gluten-free pasta if needed.
- Add spinach or mushrooms for variation.
- Store leftovers in the fridge for up to 3 days.