Marry Me Chicken with Pasta
This Marry Me Chicken with Pasta is a creamy, savory, and deeply satisfying dish that's surprisingly easy to make. Tender chicken is simmered in a luscious sun-dried tomato and Parmesan sauce, then tossed with perfectly cooked pasta for a restaurant-quality meal you can make at home. It's guaranteed to impress!
Equipment
- Large skillet
- Large pot
- Colander
- Cutting board
- Chef's knife
- Measuring cups
- Measuring spoons
- Meat thermometer
- Spatula or wooden spoon
- Tongs
Ingredients
- 1.5-2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces or left whole
- Salt to taste
- Black pepper to taste
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- 3 tbsp butter, divided
- 2-3 cloves garlic, minced
- ½ cup chopped shallots or onions
- 1 cup chicken broth
- ½ cup sun-dried tomatoes, oil-packed, drained and chopped
- ¼ cup fresh basil, chopped
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese, plus extra for garnish
- 1 lb pasta penne, farfalle, or rotini recommended
- Fresh basil for garnish optional
Instructions
- Season the chicken generously with salt, pepper, garlic powder, and Italian seasoning.
- Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat.
- Sear the chicken on all sides until golden brown, about 3-4 minutes per side. Remove from skillet and set aside.
- Add another 1 tbsp butter to the skillet. Add minced garlic and chopped shallots. Sauté until softened and fragrant, about 2-3 minutes.
- Pour in chicken broth and scrape up any browned bits from the bottom of the skillet. Add sun-dried tomatoes and chopped basil.
- Bring the sauce to a simmer and cook for about 5 minutes.
- Stir in heavy cream and Parmesan cheese. Reduce heat to low and simmer for 5-7 minutes, or until thickened.
- Add the seared chicken back to the skillet and stir to coat with the sauce. Simmer for 5-7 minutes, or until chicken is cooked through (internal temp of 165°F).
- Meanwhile, cook pasta according to package directions until al dente. Drain well.
- Add the cooked pasta to the skillet with the chicken and sauce. Toss to coat.
- Serve immediately, garnished with extra Parmesan cheese and fresh basil, if desired.
Notes
For best results, use high-quality ingredients like fresh herbs and flavorful sun-dried tomatoes. Don't overcook the chicken – use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C). Taste the sauce as it simmers and adjust the seasoning as needed. Salt your pasta water generously to season the pasta from the inside out. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet over low heat. For a richer flavor, deglaze the pan with a splash of dry white wine after sautéing the aromatics.