Marry Me Chicken Pasta (Printable Version)

Tender chicken, sun-dried tomatoes, and creamy parmesan sauce tossed with pasta for a rich, flavorful meal.

# What You'll Need:

→ Chicken Preparation

01 - 2 large boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil

→ Pasta

06 - 12 ounces penne or rigatoni pasta

→ Cream Sauce

07 - 2 tablespoons unsalted butter
08 - 3 cloves garlic, minced
09 - 3/4 cup sun-dried tomatoes in oil, drained and sliced
10 - 1 cup heavy cream
11 - 1/2 cup low-sodium chicken broth
12 - 1/2 cup freshly grated parmesan cheese
13 - 1 teaspoon red pepper flakes (optional)
14 - 1 teaspoon dried oregano
15 - Salt and pepper, to taste

→ Garnish

16 - Fresh basil leaves, chopped
17 - Extra parmesan cheese

# Steps to Follow:

01 - Bring a large pot of salted water to a boil. Cook the penne or rigatoni according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set pasta aside.
02 - Slice each chicken breast in half horizontally to create 4 thin cutlets. Season both sides with salt, black pepper, and Italian seasoning.
03 - Heat olive oil in a large skillet over medium-high heat. Add the chicken cutlets and cook for 4 to 5 minutes per side until golden brown and just cooked through. Remove the chicken to a plate, cover with foil, and allow to rest.
04 - Reduce heat to medium and add unsalted butter to the same skillet. Once melted, add minced garlic and sauté for 1 minute until aromatic. Add sun-dried tomatoes and cook for an additional 2 minutes, stirring frequently.
05 - Pour in heavy cream and chicken broth, stirring to combine. Allow the mixture to come to a gentle simmer.
06 - Stir in the grated parmesan cheese, red pepper flakes (if using), and dried oregano. Continue stirring until the cheese melts and the sauce thickens slightly, about 3 minutes. Season with salt and freshly ground black pepper to taste.
07 - Slice the rested chicken into thin strips. Add the cooked pasta and sliced chicken to the sauce in the skillet. Toss to evenly coat, adding reserved pasta water gradually if needed to adjust sauce consistency.
08 - Plate the pasta with chicken and sauce immediately. Garnish with chopped fresh basil and extra parmesan cheese before serving.

# Additional Tips::

01 -
  • Easy enough for a weeknight yet tastes like a restaurant favorite
  • Minimal prep with a single skillet for the sauce so cleanup stays simple
  • Rich creamy sauce coated on every bit of pasta
  • Comforting flavors that feel both indulgent and crave-worthy
  • Ready in about forty minutes so you can enjoy more time with loved ones
02 -
  • Full of protein and satisfying carbs for a balanced comfort meal
  • Simple swaps let you adapt to what is in your pantry or fridge
  • Perfect to make ahead for busy weeks or dressed up for date night
03 -
  • Do not rush the garlic give it a slow sauté for the best background flavor
  • Always slice chicken cutlets evenly so they cook at the same rate and stay juicy
  • Use fresh parmesan instead of pre-grated for that perfect creamy finish
  • Leftover sauce is delicious spooned onto steamed veggies or tucked into a baked potato for a quick lunch

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