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Creamy Marry Me Chicken Pasta

Golden seared chicken pieces and al dente pasta tossed in a rich, glossy sun-dried tomato and Parmesan cream sauce with garlic and red pepper flakes for a proposal-worthy one-pan dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken breasts cut into bite-sized pieces
  • 2 tbsp olive oil or sun-dried tomato jar oil sun-dried tomato oil strongly recommended for flavor depth
  • 0.5 tsp salt for chicken seasoning
  • 0.25 tsp black pepper for chicken seasoning
  • 12 oz dry pasta penne, rigatoni, or fettuccine; cook 1 to 2 minutes under package al dente time
  • 3 tbsp unsalted butter
  • 3 cloves garlic minced
  • 1 cup heavy cream half-and-half can substitute for lighter sauce; extend simmer by 3 to 4 minutes
  • 0.5 cup chicken broth for deglazing and sauce base
  • 0.5 cup freshly grated Parmesan cheese grated fresh from block; do not use pre-shredded
  • 0.5 cup oil-packed sun-dried tomatoes drained and chopped to 1/2-inch pieces; reserve the jar oil for searing
  • 1 tsp dried Italian seasoning
  • 0.5 tsp paprika
  • 0.25 tsp red pepper flakes optional, for subtle heat
  • 0.25 cup reserved pasta water starchy cooking water only; used to adjust sauce consistency
  • fresh basil leaves thinly sliced, for garnish

Equipment

  • large skillet
  • Large pot for pasta
  • whisk
  • Tongs or large spoons for tossing
  • Instant read thermometer
  • Microplane or fine grater for Parmesan

Method
 

  1. Cook pasta in salted boiling water until al dente, 1 to 2 minutes under package time. Reserve 1/4 cup pasta water before draining. Drain and set aside.
  2. Heat olive oil or sun-dried tomato jar oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Sear in a single layer in batches for 5 to 7 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F. Transfer to a plate.
  3. Reduce heat to medium. Melt butter in the same skillet. Add minced garlic and sauté for 30 to 60 seconds, stirring constantly, until fragrant but not browned.
  4. Pour in the chicken broth and scrape the pan fond immediately. Add the heavy cream and stir to combine.
  5. Stir in the chopped sun-dried tomatoes, Italian seasoning, paprika, and red pepper flakes if using. Simmer for 3 to 5 minutes until the sauce coats the back of a spoon.
  6. Reduce heat to Low. Whisk in the Parmesan in two additions until the sauce is smooth and glossy. Return the chicken and any plate juices to the skillet.
  7. Add the drained pasta and toss to coat. Add reserved pasta water a tablespoon at a time if the sauce is too thick, tossing between additions.
  8. Taste for seasoning. Serve immediately garnished with thinly sliced fresh basil and additional Parmesan.

Notes

Storage: Store in an airtight container for up to 3 days. Add a splash of milk or broth before reheating over medium-low heat. Does not freeze well. Substitutions: Chicken thighs replace breasts for juicier result. Half-and-half for lighter sauce; extend simmer time. Add baby spinach after Parmesan for a one-pan complete meal. Pro tips: Use sun-dried tomato jar oil for searing. Chop sun-dried tomatoes to 1/2-inch pieces for even distribution. Add Parmesan in two additions. Reduce to Low before adding cheese. Use freshly grated Parmesan only.