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Marry Me Chicken Pasta, a creamy and delicious dish, is featured in this mouthwatering image.

Marry Me Chicken Pasta Ultimate

This Marry Me Chicken Pasta is an incredibly rich and savory dish featuring a creamy, sun-dried tomato infused sauce that coats perfectly cooked pasta and tender chicken. It's a flavor explosion guaranteed to impress and have everyone begging for more, possibly even leading to a proposal!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tbsp olive oil for chicken
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/4 tsp salt for chicken
  • 1/4 tsp black pepper for chicken
  • 2 tbsp olive oil for sauce
  • 2 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
  • 1/4 cup chicken broth
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus more for garnish
  • 1/4 cup chopped fresh basil, plus more for garnish
  • 1/4 tsp red pepper flakes optional
  • Salt and pepper to taste for sauce
  • 1 lb pasta fettuccine, linguine, or penne
  • Salt for pasta water

Equipment

  • large pot
  • Medium bowl
  • large skillet
  • measuring cups and spoons
  • colander
  • Grater
  • cutting board
  • knife

Method
 

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. In a medium bowl, toss the chicken pieces with 1 tbsp olive oil, Italian seasoning, garlic powder, salt, and pepper.
  3. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  4. In the same skillet, add the minced garlic and sun-dried tomatoes. Cook for about 1 minute, until fragrant. Be careful not to burn the garlic!
  5. Pour in the chicken broth and deglaze the skillet, scraping up any browned bits from the bottom.
  6. Stir in the heavy cream, Parmesan cheese, red pepper flakes (if using), salt, and pepper. Bring to a simmer and cook for 2-3 minutes, until the sauce has slightly thickened.
  7. Add the cooked chicken back to the skillet with the sauce.
  8. Add the drained pasta to the skillet and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  9. Stir in the chopped fresh basil.
  10. Serve immediately, garnished with extra Parmesan cheese and fresh basil.

Notes

For a richer flavor, use chicken thighs instead of breasts. Sun-dried tomatoes packed in oil offer a deeper flavor than dry-packed. Reserve pasta water to adjust the sauce consistency. Freshly grated Parmesan is recommended. Leftovers can be stored in the refrigerator for up to 3 days. The chicken and sauce can be made ahead and stored separately in the refrigerator for up to 2 days. Try adding sautéed spinach, mushrooms, or bell peppers for extra vegetables. A splash of dry white wine or a tablespoon or two of cream cheese can also be added to enhance the sauce.