Description
Marry Me Chicken Pasta is a creamy, flavorful dish featuring tender seared chicken breasts in a rich sun-dried tomato and Parmesan cream sauce, served over perfectly cooked penne pasta. This easy stovetop recipe combines savory, tangy, and slightly spicy elements, making it a comforting dinner option perfect for weeknights or special occasions.
Ingredients
Scale
For the Pasta:
- 1 pound penne pasta
For the Chicken:
- 2 large boneless skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 tablespoon butter
For the Sauce:
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- 1 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup Parmesan cheese, grated
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons chopped fresh basil or parsley
Instructions
- Season the Chicken: Season the chicken breasts evenly with salt, black pepper, and garlic powder to enhance flavor before cooking.
- Sear the Chicken: Heat olive oil and butter together in a skillet over medium-high heat. Add the chicken breasts and sear them on both sides until they develop a golden brown color and are cooked through. Remove the chicken from the skillet and let it rest to keep juices locked in.
- Sauté Aromatics: In the same skillet, add minced garlic and finely chopped shallots. Cook until they become fragrant and translucent, which builds the base flavor for the sauce.
- Deglaze with Broth: Pour in chicken broth and bring the mixture to a simmer, scraping the bottom of the skillet to lift any browned bits left from cooking the chicken, adding depth to the sauce.
- Make the Cream Sauce: Stir in the heavy cream and grated Parmesan cheese continuously until the sauce is smooth, creamy, and slightly thickened.
- Add Sun-Dried Tomatoes and Spice: Mix in the chopped sun-dried tomatoes and crushed red pepper flakes, allowing the sauce to simmer for 2 to 3 minutes to meld the flavors.
- Cook the Pasta: While the sauce simmers, cook the penne pasta in salted boiling water until al dente, then drain, reserving 1/4 cup of the pasta cooking water.
- Combine Chicken and Sauce: Slice the rested chicken breasts and add the slices back into the cream sauce. Then add the cooked pasta and toss everything together to coat well.
- Adjust Sauce Consistency: If the sauce is too thick, gradually add the reserved pasta water to loosen it to your preferred consistency.
- Garnish and Serve: Finish by garnishing the dish with freshly chopped basil or parsley and an extra sprinkle of Parmesan cheese before serving warm.
Notes
- Allow the chicken to rest after cooking to ensure it stays juicy.
- Use high-quality sun-dried tomatoes packed in oil for the best flavor.
- You can substitute penne with other pasta shapes like rigatoni or fusilli.
- Adjust the red pepper flakes according to your spice preference.
- Reserve pasta water is important for loosening the sauce without diluting flavor.
- For a lighter version, use half-and-half instead of heavy cream, though the sauce will be less rich.
