Marry Me Chicken Pasta

close up on a bowl of pasta with chicken and sun dried tomatoes

This Marry Me Chicken Pasta recipe is perfect for cooking something special for your loved ones but saving time in the kitchen. Imagine succulent chicken, sun-dried tomatoes, and a creamy Parmesan sauce that'll have you falling in love with every forkful. It won't guarantee a ring on your finger, but it may secure a permanent spot in your dinner rotation.

4.88 from 109 votes

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Prep Time 15

Cook Time 25

Total Time 40

Course Main, Pasta

Cuisine American

Servings

Calories 899 kcal

Ingredients

For the chicken

2 chicken breasts
½ teaspoon salt
½ teaspoon black pepper
2 tablespoon olive oil

For the pasta

12 oz pasta
1 tablespoon salt

For the sauce

1 tablespoon olive oil
5 cloves garlic minced
1 cup chicken broth
1 cup heavy cream
½ cup sundried tomatoes chopped
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon red pepper flakes
½ teaspoon black pepper
¾ cup parmesan grated
¼ cup fresh basil leaves

Instructions

Prepare the chicken

Place each chicken breast on a chopping board and pat them dry with kitchen paper.
2 chicken breasts
Cover the chicken breast with parchment paper to protect the meat, and use the smooth side of a meat mallet (or the base of a heavy pan) to bash the chicken to an even thickness.
Repeat with the second chicken breast.

Cook the pasta

Bring a large pan of water to a boil. Add the salt and cook the pasta for 1 minute less than the packet instructions.
1 tablespoon salt
12 oz pasta
Once cooked, reserve 2 cups of the pasta cooking liquid and drain the pasta.

While the pasta is cooking.

Heat the olive oil in a heavy-based skillet over medium-high heat.
2 tablespoon olive oil
Season the chicken with salt and pepper, add it to the pan, cook for 3 minutes on each side, then transfer to a plate and keep covered.
½ teaspoon salt
½ teaspoon black pepper
Reduce the heat to low, add the extra oil to the same skillet, add the minced garlic, and cook for 30 seconds.
1 tablespoon olive oil
5 cloves garlic
Pour in the broth and bring to a simmer. Cook for 2 minutes, then add the cream, chopped sun-dried tomatoes, oregano, thyme, black pepper, and red pepper flakes. Bring to a simmer.
1 cup chicken broth
1 cup heavy cream
½ cup sundried tomatoes
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon red pepper flakes
½ teaspoon black pepper
Remove the pan from the heat and sprinkle over the parmesan. Stir until the parmesan has melted.
¾ cup parmesan
Place the pan back on the heat and let the sauce simmer for 1 ½ minutes until it thickens slightly.
Add the drained pasta to the sauce and ½ cup of the reserved cooking water.
Stir the pasta gently into the sauce and cook everything for a minute, tossing gently. Add more pasta cooking water if the sauce gets too thick.
Add most of the fresh basil.
¼ cup fresh basil leaves
Slice the chicken breasts and place on top of the pasta with the remaining basil and some extra parmesan to taste.

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Nutrition

Nutrition is per serving

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