Marry Me Chicken Pasta
This legendary one-skillet Marry Me Chicken Pasta features perfectly seared chicken in a velvety, sun-dried tomato cream sauce. It's a restaurant-quality dish, rumored to elicit marriage proposals, that comes together in under 40 minutes for the ultimate indulgent weeknight dinner or date night meal.
Equipment
- Large skillet or Dutch oven
- Large pot
- Colander
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Cheese grater
Ingredients
- 1 tbsp olive oil
- 2 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- ¼ tsp red pepper flakes, or to taste
- ¾ cup low-sodium chicken broth
- 1.5 cups heavy cream
- ½ cup sun-dried tomatoes in oil, chopped, plus 1 tsp of the oil
- ¾ cup freshly grated Parmesan cheese, plus more for garnish
- ¼ cup fresh basil, chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Cook pasta according to package directions until al dente. Before draining, reserve at least 1 cup of the starchy pasta water. Drain the pasta and set aside.
- While the pasta cooks, pat the chicken cutlets dry with paper towels. Season generously on both sides with salt, pepper, and Italian seasoning.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once sizzling, add the chicken in a single layer (work in batches if needed). Sear for 4-5 minutes per side, until golden brown and cooked through. Remove chicken to a plate and set aside.
- Reduce heat to medium. Add the remaining tablespoon of butter to the skillet. Add the minced garlic and red pepper flakes, and sauté for 30-60 seconds until fragrant, being careful not to burn the garlic.
- Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for 1-2 minutes to reduce slightly.
- Slowly stir in the heavy cream, chopped sun-dried tomatoes, and their oil. Bring to a gentle simmer and cook for 4-5 minutes, stirring occasionally, until the sauce has slightly thickened.
- Reduce the heat to low and stir in the grated Parmesan cheese until it has completely melted and the sauce is smooth. Season with salt and pepper to taste.
- Add the cooked pasta to the skillet, tossing to coat. If the sauce is too thick, stir in a splash of the reserved pasta water until it reaches your desired consistency.
- Slice the cooked chicken and return it to the pan along with any juices from the plate. Toss to combine and warm the chicken through.
- Remove the skillet from the heat and stir in the fresh chopped basil. Serve immediately, garnished with extra Parmesan cheese and fresh basil leaves.
Notes
For best results, use freshly grated Parmesan cheese as pre-shredded varieties can make the sauce grainy. Do not let the cream sauce come to a hard boil, as high heat can cause it to separate. The reserved starchy pasta water is essential for creating a silky sauce and adjusting its consistency. For variations, consider adding sautéed mushrooms, deglazing the pan with a splash of dry white wine before the broth, or wilting in a handful of fresh spinach at the end.