Marry Me Chicken Pasta
A delicious and creamy chicken pasta dish that's perfect for date nights or cozy dinners, guaranteed to impress your loved ones.
Ingredients
Main ingredients
- 1 lb boneless skinless chicken breasts, sliced into thin cutlets Ensure chicken is fully thawed for even cooking.
- Salt and freshly ground black pepper, to taste
- 2 tablespoon olive oil
- 8 oz pasta (penne or rigatoni) Feel free to switch the pasta type based on your preference.
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese Use freshly grated for the best flavor.
Instructions
Preparation
- Season the chicken cutlets on both sides with salt and freshly ground black pepper.
- In a large skillet over medium-high heat, warm 1 tablespoon of olive oil.
- Sear the chicken until it’s golden brown and cooked through, about 3-4 minutes per side, then move to a plate to keep warm.
- In a separate pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta cooking water before draining.
Making the Sauce
- In the same skillet, add the remaining tablespoon of olive oil and sauté the minced garlic for about 30 seconds until fragrant.
- Add the chopped sun-dried tomatoes and cook for 1-2 minutes, allowing flavors to meld.
- Pour in the heavy cream and gently bring to a simmer, stirring in the grated Parmesan until melted and smooth.
- Adjust sauce consistency with reserved pasta water if needed, and season with more salt and pepper.
Combine and Serve
- Slice the cooked chicken and return it to the skillet along with the drained pasta. Toss everything together until the pasta is coated in the sauce.
- Serve immediately and garnish with extra Parmesan or freshly chopped basil.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop, adding a splash of milk or reserved pasta water if the sauce thickens.