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Marry Me Chicken Pasta

A comforting and indulgent pasta dish featuring tender chicken, a creamy sauce, and fresh tomatoes, perfect for a weeknight dinner or special occasion.
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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: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts, sliced thin Substitute thighs for richer flavor
  • 12 ounces pasta (penne, rigatoni, or fettuccine) Use whole wheat for a healthier option
  • 2 tablespoons olive oil Brings warmth and caramelization
  • 3 cloves garlic, minced Aromatics that make the kitchen sing
  • 1 small shallot, finely chopped Adds sweet depth (or substitute with 1/4 cup onion)
  • 1/2 teaspoon red pepper flakes Gives a gentle kiss of heat (omit for milder taste)
  • 1 cup chicken broth Deglazes the pan and builds base flavor (or use vegetable broth)
  • 1 cup heavy cream Creates the indulgent sauce (sub with half-and-half for lighter)
  • 1/2 cup grated Parmesan Adds salty, nutty richness (use nutritional yeast for dairy-free)
  • 1 cup cherry tomatoes, halved Burst of freshness and color
  • 1/4 cup sun-dried tomatoes, chopped Concentrated sweetness and tang
  • 1 teaspoon Italian seasoning Easy seasoning that marries everything
  • Salt and freshly ground black pepper, to taste
  • Fresh basil leaves For garnish
  • Extra Parmesan For garnish

Method
 

Preparation
  1. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  2. Season the sliced chicken with salt, pepper, and a pinch of Italian seasoning.
Cooking
  1. In a large skillet over medium-high heat, warm olive oil until shimmering. Add the chicken in a single layer and cook 3 to 4 minutes per side until golden and cooked through. Transfer to a plate.
  2. In the same skillet, reduce heat to medium and add a touch more oil if needed. Sauté shallot for 1 minute, then add garlic and red pepper flakes.
  3. Pour in the chicken broth to deglaze the pan, scraping browned bits with a wooden spoon. Add sun-dried tomatoes and cherry tomatoes; simmer for 2 minutes.
  4. Stir in heavy cream and bring to a gentle simmer. Add Parmesan and whisk until silky. If the sauce seems too thick, add reserved pasta water a splash at a time.
  5. Return the cooked chicken to the skillet, nestling pieces in the sauce. Add the drained pasta and toss until everything is coated and glossy.
  6. Finish with torn basil and extra Parmesan. Taste and adjust salt and pepper. Serve immediately.

Notes

Substitutions: Swap in shredded rotisserie chicken for an extra-quick version. Make it vegetarian by using sautéed portobello mushrooms or crispy tofu instead of chicken. For a festive meal, add a splash of white wine when deglazing and finish with lemon zest.