Description
This Marry Me Chicken Pasta is a creamy, savory, and slightly tangy pasta dish featuring golden seared chicken and a luscious sun-dried tomato sauce. Ready in just 30 minutes, it’s a family-friendly, picky-eater-approved dinner that’s both comforting and impressive.
Ingredients
- 1 lb boneless, skinless chicken breasts (sliced into thin cutlets)
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup all-purpose flour
- 2 tbsp olive oil
- 2 tbsp butter
- 3 garlic cloves, minced
- 1 cup chicken broth
- 3/4 cup heavy cream
- 1/3 cup sun-dried tomatoes (packed in oil, drained and chopped)
- 1 tsp dried Italian seasoning
- 1/4 tsp crushed red pepper flakes (optional)
- 1/2 cup parmesan cheese, freshly grated
- 12 oz pasta (penne, rigatoni, or fettuccine)
- Fresh basil or parsley, for garnish (optional)
Instructions
- Slice chicken breasts into 1/2-inch thick cutlets and season with salt and pepper.
- Place flour in a shallow dish and lightly coat each chicken cutlet on both sides, shaking off excess.
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente (8-10 minutes). Reserve 1/2 cup pasta water, then drain and set aside.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer (work in batches if needed). Cook 3-4 minutes per side until golden and just cooked through. Transfer to a plate and tent with foil.
- In the same skillet, lower heat to medium. Add butter and minced garlic. Stir for 30 seconds until fragrant.
- Add chicken broth, scraping up any browned bits from the pan. Let it bubble for 2 minutes.
- Stir in heavy cream, sun-dried tomatoes, Italian seasoning, and red pepper flakes. Simmer 3-4 minutes, stirring occasionally, until slightly thickened.
- Stir in grated parmesan until melted and smooth. Taste and adjust salt/pepper if needed.
- Return cooked chicken (and any juices) to the skillet. Add drained pasta, tossing well to coat everything in the creamy sauce. Add reserved pasta water as needed for a silky finish.
- Serve hot, topped with extra parmesan and fresh basil or parsley.
Notes
For gluten-free, use GF pasta and swap flour for GF blend or cornstarch. For dairy-free, use coconut milk and plant-based parmesan. Don’t overcook chicken—thin cutlets cook quickly. Reserve pasta water to adjust sauce consistency. Grate your own parmesan for best results. Leftovers keep well for up to 3 days; add a splash of milk or broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: About 1/4 of recipe (1 generous bowl)
- Calories: 650
- Sugar: 6
- Sodium: 900
- Fat: 28
- Saturated Fat: 13
- Carbohydrates: 62
- Fiber: 3
- Protein: 32
Keywords: marry me chicken pasta, creamy chicken pasta, sun-dried tomato pasta, easy chicken dinner, 30 minute meal, picky eater recipe, family dinner, Italian pasta, comfort food