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Creamy Marry Me Chicken Pasta

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A quick and comforting pasta dish featuring creamy sauce, sun-dried tomatoes, and tender chicken, perfect for weeknight dinners or impressing guests.

Ingredients

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  • 1 pound Boneless Skinless Chicken Breasts (cut into bite-size pieces)
  • 1 teaspoon Kosher Salt (to taste)
  • 2 tablespoons Extra-Virgin Olive Oil (for sautéing)
  • 3 cloves Garlic (minced)
  • 1 cup Heavy Cream (for richness)
  • 1/2 cup Chicken Bouillon or Stock (low-sodium preferred)
  • 1/2 cup Freshly Grated Parmesan Cheese (avoid pre-grated for smoother sauce)
  • 1/2 cup Sun-Dried Tomatoes (for flavor)
  • 1 tablespoon Italian Seasoning (can substitute with oregano and basil)
  • 1/4 teaspoon Freshly Cracked Black Pepper (to taste)
  • 1/4 teaspoon Red Pepper Flakes (optional for heat)
  • 8 ounces Penne Pasta (or alternate shapes like rigatoni)
  • 1/4 cup Fresh Basil Leaves (or parsley as an alternative)

Instructions

  1. Cook the Pasta: Boil the penne according to package instructions. Once done, drain and set aside, reserving a little pasta water.
  2. Sauté the Chicken: In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and season with kosher salt. Cook for around 5-7 minutes until golden brown and cooked through. Remove the chicken and set it aside.
  3. Create the Sauce: In the same skillet, add the minced garlic and sauté for about a minute until it becomes fragrant. Pour in the heavy cream and chicken bouillon, then bring it to a simmer.
  4. Add Cheese and Flavor: Stir in the freshly grated parmesan, sun-dried tomatoes, Italian seasoning, black pepper, and red pepper flakes if you like a little heat. Allow the sauce to simmer until it thickens slightly.
  5. Combine: Add the cooked chicken and drained pasta back into the skillet. Toss everything together, adding reserved pasta water to achieve your desired creaminess.
  6. Garnish: Just before serving, top with fresh basil or parsley for a burst of color and flavor.

Notes

Best enjoyed warm. Consider serving with a refreshing salad on the side. Store leftovers in an airtight container in the refrigerator for 3-4 days.

Nutrition

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