Marry Me Chicken Pasta ❤️🍝
This creamy, garlicky, sun-dried tomato chicken pasta is the dish that earns its name—it’s so irresistibly delicious, it might just inspire a proposal (or at least major compliments!). Tender seasoned chicken cutlets swim in a rich Parmesan cream sauce with pops of tangy sun-dried tomatoes and a hint of heat. Tossed with al dente penne and finished with fresh basil—it’s comfort food at its flirtiest!
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: About 35–40 minutes
Servings: 4
Calories: ~650–750 kcal per serving (approximate)
Ingredients
- 2 boneless, skinless chicken breasts (sliced horizontally into thinner cutlets for even cooking)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil (good quality for best flavor)
- 3 cloves garlic, minced (don’t hold back!)
- ½ cup sun-dried tomatoes (oil-packed, drained well and chopped)
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup freshly grated Parmesan cheese (freshly grated melts better!)
- ½ teaspoon red pepper flakes (more for extra kick)
- 8 oz penne pasta (cooked al dente according to package)
- 1 tablespoon fresh basil, chopped (optional but highly recommended for freshness)
Instructions
- Season the chicken: Pat the chicken cutlets dry. Rub them evenly with salt, black pepper, and Italian seasoning on both sides.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned cutlets and cook 4–5 minutes per side until golden brown and cooked through (internal temp 165°F/74°C). Remove to a plate and set aside.
- Build the sauce: In the same skillet (keep those flavorful browned bits!), lower heat to medium. Add minced garlic and sauté for about 1 minute until fragrant. Stir in chopped sun-dried tomatoes.
- Cream it up: Pour in heavy cream and chicken broth. Stir to combine, then mix in grated Parmesan and red pepper flakes. Let the sauce simmer gently for 3–5 minutes, stirring occasionally, until it thickens slightly.
- Slice & combine: While the sauce simmers, slice or cube the rested chicken. Add it back to the skillet along with the cooked, drained penne pasta. Toss everything together until the pasta and chicken are fully coated and heated through (1–2 minutes).
- Finish & serve: Taste and adjust seasoning if needed. Sprinkle with chopped fresh basil. Serve hot—pair with garlic bread, a crisp salad, or just devour straight from the skillet!
Tips for the Best Marry Me Chicken Pasta
- Slice chicken thinly for quick, even cooking—pound if needed for uniformity.
- Freshly grate the Parmesan—it melts smoother than pre-shredded.
- For lighter version: Swap half the cream for half-and-half or milk (sauce will be thinner).
- Make it ahead: Prep sauce and chicken separately, reheat gently with a splash of broth before tossing with pasta.
- Variations: Add spinach for greens, mushrooms for earthiness, or extra red pepper for more heat.
This one’s a guaranteed crowd-pleaser—creamy, cheesy, and full of flavor! Perfect for date nights, family dinners, or when you want to impress without much effort. 💕
Let me know if you’d like tweaks (e.g., one-pot version, gluten-free, or spicier)! #MarryMeChicken #CreamyPasta #Foodie #EasyDinner
