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–+ servings

Marry Me Chicken Pasta

A creamy and flavorful dish combining juicy chicken breasts, sun-dried tomatoes, and a rich, cheesy sauce, perfect for cozy dinners or special occasions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 700
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 large boneless, skinless chicken breasts, sliced thinly Use fresh chicken for best results.
  • Salt and pepper to taste Salt and pepper to taste
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/3 cup sun-dried tomatoes, chopped
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese Use freshly grated for best flavor.
  • 1 tsp Italian seasoning
  • 1/2 tsp crushed red pepper flakes Optional, adjust for spice preference.
  • 8 oz pasta (penne, rigatoni, or fettuccine) Choose your favorite type of pasta.
  • fresh basil for garnish Adds flavor and color.

Method
 

Preparation
  1. Boil a pot of salted water for the pasta. Cook according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Season chicken with salt and pepper, then add to the skillet. Cook until golden brown, about 5-7 minutes.
  3. Add minced garlic and chopped sun-dried tomatoes to the skillet, cooking for another 2 minutes while stirring.
  4. Pour in chicken broth and let simmer for a minute. Then add heavy cream and Parmesan cheese, stirring until smooth.
  5. Mix in Italian seasoning and crushed red pepper flakes, letting the sauce simmer for a few more minutes until it thickens slightly.
  6. Add cooked pasta to the skillet and toss to coat in the creamy sauce, cooking together for an additional 2 minutes.
  7. Garnish with fresh basil before serving.

Nutrition

Serving: 1Calories: 700kcalCarbohydrates: 50gProtein: 40gFat: 40gSaturated Fat: 20gSodium: 900mgFiber: 2gSugar: 3g

Notes

Serve hot, paired with a side salad or garlic bread. Can be stored in the fridge for up to 3-4 days. Reheat gently in a skillet with a splash of milk or cream if needed.

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