Marry Me Chicken Pasta Recipe
This marry me chicken pasta combines seared chicken, sun-dried tomatoes, Parmesan, and cream for a simple, pasta dinner.
Servings: 4 servings
Equipment
Ingredients
- 8 ounces penne pasta
- 1 ½ pounds boneless skinless chicken breasts (about 4)
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 3 garlic cloves minced
- 1 cup chicken stock
- 1 cup heavy cream
- ½ cup chopped sun-dried tomatoes oil-packed, drained
- ½ cup grated Parmesan cheese plus more for serving
- ¼ cup chopped fresh basil leaves plus more for serving
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente, about 1–2 minutes less than package directions. Reserve 1 cup of pasta water, then drain and set aside.
- Pat the chicken dry and season with Italian seasoning, paprika, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear for 4–5 minutes per side until golden. Transfer to a cutting board (it doesn't need to be cooked through yet). Cut into bite-sized pieces and set aside.
- In the same skillet, add garlic and sauté for 1 minute until fragrant. Stir in the chicken stock, scraping up any browned bits from the bottom. Reduce the heat to medium and stir in heavy cream, sun-dried tomatoes, and Parmesan. Simmer for 3–4 minutes until slightly thickened.
- Return the chicken to the skillet and spoon sauce over the top. Simmer uncovered for 8–10 minutes, or until the chicken cooks through.
- Add the cooked pasta directly into the sauce with chopped fresh basil. Toss well, adding splashes of reserved pasta water as needed to loosen the sauce until creamy and glossy.
- Spoon into bowls, top with extra Parmesan and basil, and serve immediately.
Notes
- My Top Tip: Before you drain the penne, save a cup or two of the pasta water. It's starchy, salty, and can help the Marry Me Pasta Sauce cling to the noodles and make the dish even creamier.
- Storage: Store leftovers in an airtight container in the fridge for 4–5 days. Reheat in the microwave or on the stove, adding a splash of water or broth to thin the sauce if needed. Freezing is not recommended.
Nutrition
Serving: 2cups | Calories: 723kcal | Carbohydrates: 50g | Protein: 51g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 187mg | Sodium: 1054mg | Potassium: 1038mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1470IU | Vitamin C: 10mg | Calcium: 205mg | Iron: 2mg
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