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Marry Me Chicken Pasta (Creamy, Easy, Ready in 40 Minutes)

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Marry Me Chicken Pasta

Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Yield: 6 servings
Juicy seared chicken breast in a creamy garlic sauce with sun-dried tomatoes, fresh herbs, and a mountain of freshly grated Parmesan. Ready in 40 minutes and the whole family asks for it on repeat. This one lives up to its name.
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Ingredients
 

For the chicken:

  • 6 large boneless skinless chicken breasts
  • 2 tsp salt
  • 2 tsp black pepper
  • 2 tsp garlic powder
  • 1 tsp smoked paprika
  • 2 tbsp olive oil
  • For the creamy sauce:
  • 6 cloves garlic, minced
  • ½ cup sun dried tomatoes in oil, drained and chopped
  • 2 cups heavy cream
  • 1 cup chicken broth
  • 1 cup freshly grated Parmesan
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • ½ tsp dried basil
  • ¼ tsp red pepper flakes, optional
  • 3 tbsp fresh basil, chopped
  • 2 tbsp butter
  • 1 tbsp olive oil
  • Salt and pepper to taste

For the pasta:

  • 1.5 lbs linguine or penne
  • Heavily salted water for boiling
  • 1 cup reserved pasta water

To finish:

  • Extra fresh basil
  • Extra freshly grated Parmesan
  • Crusty sourdough for dipping
  • Red pepper flakes on the side

Equipment

Instructions
 

Step 1:

  • Pat chicken breasts dry. Season generously on both sides with salt, pepper, garlic powder, and smoked paprika. Sear in olive oil over medium-high heat 4 to 5 minutes per side until deeply golden. Remove and set aside.

Step 2:

  • Bring a large pot of heavily salted water to a boil. Cook pasta to al dente. Reserve 1 cup pasta water before draining.

Step 3:

  • In the same skillet lower heat to medium. Add butter and olive oil. Add minced garlic and cook 90 seconds stirring constantly until deeply golden and fragrant. Add sun dried tomatoes and cook 2 minutes.

Step 4:

  • Add dried oregano, thyme, basil, and red pepper flakes. Stir and cook 30 seconds.

Step 5:

  • Pour in heavy cream and chicken broth. Scrape every brown bit off the bottom. Bring to a gentle simmer. Add Parmesan one handful at a time stirring between each addition until completely smooth.

Step 6:

  • Nestle chicken back into the sauce. Cover and simmer on low 12 to 15 minutes until chicken reaches 165 degrees F.

Step 7:

  • Add cooked pasta to the skillet. Toss together adding splashes of reserved pasta water to loosen sauce as needed. Add fresh basil and toss one final time.

Step 8:

  • Serve immediately with extra Parmesan, fresh basil, and crusty sourdough. Red pepper flakes on the side for heat lovers.

Notes

  • Sear the chicken first. That golden crust adds flavor to the entire sauce. Do not skip it.
  • Cook garlic low and slow for a full 90 seconds. Deeply golden garlic is the backbone of this sauce.
  • Add Parmesan one handful at a time to prevent clumping and ensure a silky smooth sauce.
  • Freshly grated Parmesan only. Pre-grated will not melt properly.
  • Reserve pasta water before draining. That starchy water loosens the sauce perfectly without watering down the flavor.
  • Use less sun dried tomatoes than most recipes. Half a cup gives you the depth without overpowering everything else.
  • Reheat gently on the stovetop with a splash of cream or chicken broth. Stir gently to prevent the sauce from breaking.
  • Stores in the fridge up to 4 days. Gets even better the next day.
Author: Kaylen Carrera
Course: main dish
Cuisine: American-Italian
Serving: 6g, Calories: 680kcal, Carbohydrates: 52g, Protein: 50g, Fat: 28g, Fiber: 3g
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