Marry Me Chicken Pasta
Rich, creamy, and indulgent, this Marry Me Chicken Pasta features tender seared chicken in a luscious sun-dried tomato and Parmesan cream sauce, making it perfect for weeknights or special date nights.
Ingredients
For the Chicken
- 2 pieces boneless skinless chicken breasts (about 1 to 1¼ lb total), halved or pounded to even thickness
- 1 tsp Italian seasoning or 1 tsp dried oregano + ¼ tsp thyme
- Salt and black pepper to taste
- 2 tbsp olive oil
- 1 tbsp butter (optional, for richness)
For the Sauce
- 2 cloves garlic minced
- 1 small shallot finely chopped (or ½ small onion)
- ½ cup sun-dried tomatoes packed in oil, drained and chopped (reserve oil for cooking if desired)
- ½ cup dry white wine or ¾ cup low-sodium chicken stock (for deglazing)
- 1½ cups heavy cream (or half-and-half for lighter sauce)
- ¾ to 1 cup freshly grated Parmesan (don’t use pre-shredded for best melt)
- pinch red pepper flakes (more if you like heat)
For the Pasta
- 12 oz pasta (penne, rigatoni, fettuccine or your favorite)
For Garnish
- 2–3 tbsp chopped fresh basil (plus extra for garnish)
- ½ pieces lemon (zest and juice of half, optional, but brightens the sauce)
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook pasta to 1–2 minutes shy of package directions for al dente. Reserve ¾ cup pasta water, drain pasta and set aside.
- Pat chicken dry, season both sides with salt, pepper, and Italian seasoning.
Cooking
- Heat olive oil in a large skillet over medium-high heat. Add chicken and sear 3–4 minutes per side until golden (it may not be fully cooked). Transfer to a plate to rest.
- Reduce heat to medium. Add butter or a tablespoon of the sun-dried tomato oil, then sauté shallot for 1–2 minutes until soft. Add garlic and cook 30 seconds until fragrant.
- Add chopped sun-dried tomatoes, cook 1 minute. Pour in wine or stock and scrape up browned bits with a wooden spoon. Let reduce 1–2 minutes.
- Stir in the cream and red pepper flakes. Simmer gently 3–5 minutes until slightly thickened.
- Lower heat and stir in Parmesan until melted. Return chicken to the pan and simmer 3–5 minutes until internal temp reaches 165°F (74°C). If sauce is too thick, loosen with reserved pasta water.
- Slice chicken if desired, add pasta to the skillet, toss to coat. Stir in basil and lemon zest/juice.
Serving
- Serve immediately with extra Parmesan and fresh basil.
Notes
Use gluten-free pasta if needed; swap Greek yogurt thinned with milk for a lighter tang. For dairy-free, try coconut cream and nutritional yeast, but flavor will change.