Marry Me Chicken Pasta (Print Version)
Rich, creamy pasta with seasoned chicken, sun-dried tomatoes, and Parmesan sauce. Ready in under an hour.
# 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:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain well and set aside.
02 - Pat chicken breasts thoroughly dry with paper towels. Season both sides generously with kosher salt, black pepper, and paprika, pressing the spices into the meat.
03 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 5 to 6 minutes per side until golden brown and cooked through. Transfer to a plate, tent loosely with foil, and let rest for 5 minutes.
04 - Add minced garlic to the same skillet. Sauté for 30 seconds until fragrant, stirring constantly. Add sliced sun-dried tomatoes and cook for 1 minute to release their oils.
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 - Reduce heat to medium-low. Stir in heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes. Simmer for 3 to 4 minutes, stirring occasionally, until sauce thickens enough to coat the back of a spoon.
07 - Slice rested chicken into strips. Add cooked pasta and chicken to the sauce, tossing gently until well combined and heated through. Serve immediately, garnished with chopped fresh herbs and extra Parmesan cheese.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- Sun-dried tomatoes add this incredible sweet-tangy depth that makes restaurant pasta seem boring
02 -
- Don't skip the step of scraping up the browned bits, that's where all the depth of flavor lives
- The sauce thickens quickly off the heat, so don't over-reduce it in the pan
03 -
- Season your pasta water generously, it's the only chance to flavor the noodles themselves
- Grate your own Parmesan right before adding it, pre-grated has anti-caking agents that make sauce grainy