Marry Me Chicken Pasta
This dish is so delicious, it might just inspire a proposal! Creamy, cheesy, and loaded with juicy chicken and crispy bacon, it's the ultimate comfort food you won't be able to resist.
Equipment
Ingredients
- 2 boneless skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 3 garlic cloves minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes optional
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/3 cup sun-dried tomatoes chopped
- 8 ounces pasta fettuccine, penne, or your choice
- Fresh basil for garnish
Instructions
Boil pasta:
- Start by boiling your pasta in salted water according to package instructions until al dente. Reserve 1/2 cup of pasta water, drain, and set aside.
Cook the chicken:
- Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat. Cook the chicken for 4-5 minutes per side until golden brown and fully cooked through. Remove the chicken from the pan and set it aside.
Prepare the sauce:
- In the same skillet, sauté garlic for about 1 minute until fragrant. Stir in the Italian seasoning and red pepper flakes for extra flavor.
Deglaze and simmer:
- Add the chicken broth to the pan, scraping up any brown bits from the bottom of the pan. Bring to a simmer, then stir in the heavy cream and Parmesan cheese. Let the sauce simmer for a few minutes until it thickens slightly.
Add sun-dried tomatoes:
- Stir in the chopped sun-dried tomatoes and mix until well combined.
Combine the pasta and chicken:
- Slice the cooked chicken and return it to the skillet, coating it in the creamy sauce. Add the cooked pasta to the pan, tossing it in the sauce. If needed, add the reserved pasta water to create a smoother consistency.
Serve and garnish:
- Plate the pasta and top it with the sliced chicken. Garnish with fresh basil for a burst of color and extra flavor.
Additional Tips:
- Chicken alternatives: You can use boneless, skinless thighs instead of chicken breasts for a juicier, more flavorful option.
- Sun-dried tomatoes: If you’re not a fan of sun-dried tomatoes, you can substitute them with roasted red peppers or skip them entirely for a more straightforward flavor.
- Make it spicier: Add more red pepper flakes or a pinch of cayenne pepper for extra heat.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of cream or chicken broth to restore the sauce’s creamy consistency.
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