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Marry Me Chicken Pasta

A comforting dish that combines creamy goodness and succulent chicken, perfect for busy weeknights or special occasions.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Pasta
  • 12 oz pasta (Casarecce, penne, or fettucine) Choose a pasta shape that will hold onto the sauce.
Chicken
  • 4 pieces thin-sliced chicken breasts (about 1¼ lbs) These provide a hearty protein base.
Coating
  • 3 tablespoons all-purpose flour For coating the chicken.
  • 1 1/4 teaspoons Diamond Crystal kosher salt For seasoning.
  • 1/4 teaspoon freshly ground black pepper For a subtle kick.
Cooking Ingredients
  • 2 tablespoons extra-virgin olive oil For sautéing the chicken.
  • 1 piece shallot or small yellow onion (finely chopped) For flavor base.
  • 3 cloves garlic (minced) Adds aroma.
Sauce Ingredients
  • 1 1/2 cups heavy cream Forms the heart of the sauce.
  • 1 14.5 oz can lower-sodium chicken broth Enhances flavor without being overly salty.
  • 1/2 cup sun-dried tomatoes packed in oil (drained and chopped) Adds a pop of flavor.
  • 2 teaspoons tomato paste For concentrated tomato flavor.
  • ½ teaspoon dried oregano Adds earthiness.
  • ¼ teaspoon crushed red pepper flakes For gentle heat.
  • ¼ teaspoon sugar Balances acidity.
  • 3 tablespoons grated Parmigiano Reggiano or Pecorino Romano Adds umami.
  • 2 tablespoons fresh chopped basil (plus more for serving) Adds freshness and color.

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and set aside.
Preparing the Chicken
  1. In a shallow dish or plastic bag, combine flour, ¾ teaspoon salt, and black pepper. Dredge chicken in the mixture until coated.
Sautéing the Chicken
  1. Heat olive oil in a skillet over medium-high heat. Add coated chicken and cook until golden brown, about 3 minutes per side.
Sautéing Shallots and Garlic
  1. Lower heat and add chopped shallots or onion. Sauté for 2-3 minutes until soft, then add minced garlic and cook for another 30 seconds.
Making the Sauce
  1. Pour in heavy cream and chicken broth, add sun-dried tomatoes, tomato paste, oregano, red pepper flakes, sugar, and remaining salt. Bring to a boil, then reduce heat and simmer for about 5 minutes.
Finishing the Sauce
  1. Stir in grated cheese and fresh basil until melted and creamy.
Combining Everything
  1. Return chicken and drained pasta to skillet. Toss to coat in sauce and adjust seasoning.
Serving
  1. Plate and garnish with extra basil and cheese.

Notes

Enhance the sauce with lemon juice for brightness. Adjust crushed red pepper for spice. Add sautéed spinach or mushrooms for more flavor.