Ingredients
Scale
Ingredients
- For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- For the Sauce:
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (packed in oil), chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp red pepper flakes (optional, for heat)
- 1/4 cup chicken broth (or pasta water)
- 1 tsp dried basil or 1 tbsp fresh basil, chopped
- Salt and pepper to taste
- For the Pasta:
- 12 oz penne, fettuccine, or your preferred pasta
- Fresh basil or parsley for garnish (optional)
- Additional Parmesan for topping (optional)
Instructions
Step 1: Cook the Chicken
- Season the chicken breasts with garlic powder, Italian seasoning, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 4-5 minutes per side until golden brown.
- Transfer the skillet to an oven preheated to 400°F and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.
- Let the chicken rest for 5 minutes before slicing.
Step 2: Cook the Pasta
- While the chicken is cooking, bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Step 3: Make the Sauce
- In the same skillet used for the chicken, add minced garlic and sauté over medium heat until fragrant, about 1 minute.
- Add the chopped sun-dried tomatoes and cook for another minute.
- Stir in heavy cream, Parmesan cheese, red pepper flakes (if using), and chicken broth or reserved pasta water. Simmer for 3-4 minutes, stirring often, until the sauce thickens slightly.
- Add basil and season with salt and pepper to taste.
Step 4: Combine Pasta and Sauce
- Slice the cooked chicken and return it to the skillet with the sauce.
- Add the cooked pasta to the skillet, tossing to coat it evenly in the creamy sauce.
- If the sauce is too thick, add a splash of pasta water to loosen it.
Step 5: Serve
- Serve the Marry Me Chicken Pasta hot, garnished with fresh basil or parsley.
- Sprinkle additional Parmesan cheese on top, if desired.
- Pair with garlic bread or a simple salad for a complete meal.
Notes
Pro Tips
- Chicken: For extra flavor, marinate the chicken in olive oil, garlic, and Italian seasoning for 30 minutes before cooking.
- Sun-Dried Tomatoes: Use the oil from the jar of sun-dried tomatoes for added depth in the sauce.
- Consistency: Adjust the sauce thickness by adding more chicken broth or reserved pasta water.
Make-Ahead and Storage Tips
- Make Ahead: Cook the chicken and prepare the sauce a day in advance. Store them separately in airtight containers in the refrigerator.
- Storage: Store leftovers in the fridge for up to 3-4 days.
- Reheating: Reheat gently on the stovetop over low heat, adding a splash of broth or milk to keep the sauce creamy.
