Marry Me Chicken Pasta (Print Version)

Juicy chicken with creamy sauce, sun-dried tomatoes, and Parmesan tossed in penne for a savory pasta delight.

# Ingredients:

→ For the Chicken

01 - 2 boneless, skinless chicken breasts, halved horizontally
02 - 1 teaspoon salt
03 - 1/2 teaspoon ground black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil

→ For the Sauce

06 - 3 cloves garlic, minced
07 - 1/2 cup sun-dried tomatoes in oil, drained and chopped
08 - 1 cup heavy cream
09 - 1/2 cup chicken broth
10 - 1/2 cup grated Parmesan cheese
11 - 1/2 teaspoon crushed red pepper flakes

→ Pasta and Garnish

12 - 8 ounces penne pasta, cooked al dente
13 - 1 tablespoon chopped fresh basil, plus extra for serving (optional)

# Steps:

01 - Evenly season the chicken breast halves with salt, black pepper, and Italian seasoning on both sides.
02 - Heat olive oil over medium-high heat in a large skillet. Add the chicken breasts and cook for 4 to 5 minutes per side until golden and the internal temperature reaches 165°F. Transfer the chicken to a plate and tent with foil.
03 - Using the same skillet, reduce the heat to medium. Add minced garlic and sauté for 30 seconds until fragrant. Stir in the sun-dried tomatoes, then pour in the heavy cream and chicken broth. Allow the mixture to simmer for 2 minutes.
04 - Whisk in the grated Parmesan cheese and crushed red pepper flakes. Stir continuously until the sauce begins to thicken, about 2 to 3 minutes.
05 - Slice the cooked chicken into strips. Add the cooked penne pasta and sliced chicken to the sauce, tossing to ensure all components are well coated and heated through.
06 - Remove from heat. Sprinkle chopped fresh basil over the pasta and serve warm. Add extra basil if desired.

# Notes:

01 - For optimal flavor, use sun-dried tomatoes packed in high-quality olive oil and drain thoroughly before adding to the sauce.
02 - Do not overcook the chicken to preserve juiciness; use a thermometer for accuracy.
03 - Freshly grated Parmesan cheese melts more smoothly into the sauce than pre-shredded varieties.

Go Back