Marry Me Chicken Pasta
This dish is so creamy, flavorful, and downright irresistible—it might just get you a marriage proposal! Think tender chicken, a rich sun-dried tomato cream sauce, and perfectly cooked pasta. Ready to fall in love? Let’s get cooking!
Ingredients
- 2 medium-sized chicken breasts boneless, skinless
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1/2 cup sun-dried tomatoes chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes optional, for heat
- 12 oz pasta fettuccine, penne, or your choice
- Salt and black pepper to taste
- Fresh basil for garnish
Instructions
- 1️⃣ Cook the Pasta – Boil water with a pinch of salt and cook pasta according to package instructions. Drain and set aside.
- 2️⃣ Sear the Chicken – Season chicken with salt and pepper. Heat olive oil in a skillet over medium heat, then cook the chicken for about 5-6 minutes per side until golden brown and cooked through. Remove from the pan and slice.
- 3️⃣ Make the Sauce – In the same pan, add minced garlic and sun-dried tomatoes. Sauté for a minute, then pour in chicken broth, heavy cream, Parmesan, Italian seasoning, and red pepper flakes. Stir and let it simmer until thick and creamy.
- 4️⃣ Combine – Add the cooked pasta and sliced chicken into the sauce. Toss well to coat everything in that creamy goodness.
- 5️⃣ Serve – Garnish with fresh basil and extra Parmesan. Dig in and enjoy!
Notes
1️⃣ Use Freshly Grated Parmesan – Pre-packaged cheese doesn’t melt as smoothly and can make the sauce grainy. Freshly grated Parmesan will give you that silky, restaurant-quality texture.
2️⃣ Don’t Overcook the Chicken – To keep it juicy and tender, sear it until golden brown and just cooked through. If unsure, use a meat thermometer—165°F (75°C) is perfect!
3️⃣ Balance the Sauce – If the sauce gets too thick, add a splash of chicken broth to loosen it up. For an extra tangy kick, a squeeze of lemon juice works wonders!
