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Marry Me Chicken Pasta Recipe

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4.3 from 4 reviews

Marry Me Chicken Pasta is a creamy, flavorful pasta dish featuring tender, crispy chicken breasts simmered in a rich sun-dried tomato and Parmesan sauce. This comforting meal combines perfectly cooked penne or rigatoni pasta with a luscious sauce made from heavy cream, garlic, sun-dried tomatoes, and freshly grated Parmesan cheese, finished with fresh basil for an aromatic touch. Ready in just 40 minutes, this dish is perfect for an impressive yet easy weeknight dinner.

Ingredients

Chicken

  • 4 boneless, skinless chicken breasts, diced
  • 2 tbsp seasoned oil from sun-dried tomatoes
  • 2 tbsp cornstarch (for coating)
  • 1 tsp dried oregano
  • Salt and pepper, to taste
  • 1 tsp red pepper flakes (optional)

Pasta

  • 10 oz pasta (penne, rigatoni, or fettuccine)

Sauce

  • 1 tbsp butter
  • 4 cloves garlic, minced
  • 1 cup sun-dried tomatoes, thinly diced
  • 1 ¼ cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1 cup chicken broth

Garnish

  • ½ oz torn fresh basil (or parsley) for garnish
  • Extra Parmesan cheese, optional

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil and cook 10 oz of your choice of pasta (penne, rigatoni, or fettuccine) until al dente. Reserve ½ cup of the pasta cooking water before draining the pasta. Set aside.
  2. Season and Coat the Chicken: In a bowl, toss the diced chicken breasts with 2 tablespoons of cornstarch, 1 teaspoon dried oregano, a pinch of salt, black pepper, and red pepper flakes if using, ensuring the chicken is evenly coated.
  3. Cook the Chicken: Heat 2 tablespoons of the seasoned oil from sun-dried tomatoes in a large skillet over medium-high heat. Add the coated chicken pieces and cook them until golden brown and crispy, about 5 to 6 minutes. Once cooked, remove the chicken from the skillet and set aside.
  4. Sauté Garlic and Tomatoes: In the same skillet, melt 1 tablespoon of butter. Add the minced garlic cloves and 1 cup of thinly diced sun-dried tomatoes. Sauté for 2 to 3 minutes until fragrant and the tomatoes soften.
  5. Make the Sauce: Pour in ¾ cup of chicken broth followed by 1 ¼ cups of heavy cream. Stir well and let the sauce simmer for 3 to 5 minutes, stirring occasionally until it begins to thicken. Then add 1 cup of freshly grated Parmesan cheese and continue stirring until the cheese melts completely and the sauce becomes creamy and rich.
  6. Add Chicken to Sauce: Return the cooked chicken to the skillet and let it simmer in the sauce for 5 minutes to absorb all the flavors, stirring occasionally.
  7. Combine Pasta and Sauce: Add the cooked pasta directly to the skillet with the sauce and chicken. Toss everything together to coat the pasta evenly with the sauce. If needed, add some reserved pasta water gradually to adjust the sauce consistency to your liking.
  8. Garnish and Serve: Remove from heat and garnish the dish with torn fresh basil or parsley and additional Parmesan cheese if desired. Serve the dish warm and enjoy the creamy, comforting flavors.

Notes

  • For a spicier kick, increase the amount of red pepper flakes according to your taste.
  • If sun-dried tomato oil is unavailable, substitute with olive oil.
  • Use gluten-free pasta to make this recipe gluten-free if needed.
  • Leftovers store well in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop or microwave, adding a splash of cream or broth to loosen the sauce if it thickens.

Find it online: https://lauracooks.com/marry-me-chicken-pasta-recipe/