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Marry Me Chicken Pasta

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A comforting and elegant dish featuring seasoned chicken, creamy sauce, and tender pasta, perfect for any occasion.

Ingredients

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  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried oregano
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1 cup sun-dried tomatoes, chopped
  • 1 cup heavy cream
  • ½ cup chicken broth
  • ½ cup dry white wine (or more chicken broth)
  • 1 teaspoon dried basil
  • ¼ teaspoon red pepper flakes (optional)
  • ½ cup grated Parmesan cheese
  • 12 oz pasta (fettuccine, penne, or spaghetti)
  • 2 tablespoons olive oil (for pasta)
  • Fresh basil or parsley for garnish
  • Extra Parmesan cheese for serving

Instructions

  1. Prepare the chicken: Season the chicken breasts with salt, pepper, garlic powder, onion powder, and oregano. Heat olive oil in a skillet over medium heat. Sear the chicken for 6-7 minutes on each side until golden brown. Remove from the skillet and set aside.
  2. Make the sauce: In the same skillet, melt the butter and add the minced garlic; sauté until fragrant. Stir in the chopped sun-dried tomatoes. Then pour in the heavy cream, chicken broth, and white wine (or an extra splash of broth). Add dried basil and red pepper flakes. Let the sauce simmer for 5-7 minutes. Stir in the grated Parmesan cheese until melted and combined.
  3. Cook the pasta: In a pot of boiling salted water, cook your chosen pasta according to package instructions until al dente. Drain and drizzle with olive oil to prevent sticking.
  4. Combine: Slice the seared chicken and return it to the sauce. Toss in the drained pasta and mix everything well. Adjust seasoning with salt and pepper as needed.
  5. Serve: Plate the dish and garnish with freshly chopped herbs and extra Parmesan cheese for a touch of indulgence.

Notes

Sear the chicken well for a rich flavor, and use fresh ingredients if possible. Don’t skip the Parmesan for the best taste.

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