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Savory skillet-style Marry Me chicken pasta noodles tossed in garlic cream sauce and topped with pan-seared chicken breast pieces and fresh Italian parsley
Tarek chicki

Marry Me Chicken Pasta: The Creamy One Pot Dinner

A creamy, Italian-inspired one-pot dinner made with tender chicken breast, sun-dried tomatoes, garlic parmesan sauce, heavy cream, and fresh basil. Ready in 35 minutes. Impressive enough for date night, easy enough for any weeknight.
طباعة الوصفة Pin Recipe
مدة الإعداد 10 دقائق
مدة الطبخ 25 دقائق
الوقت الكلي 35 دقائق
الحصص: 4
وجبة: dinner, Main Course
مطبخ: American, Italian
الكالوري: 620
المقادير Equipment Method ملاحظات

المقادير
  

  • 2 large chicken breasts halved lengthwise
  • Salt black pepper, garlic powder (for seasoning)
  • 2 tablespoons olive oil
  • 4 garlic cloves minced
  • 1/2 cup sun-dried tomatoes chopped
  • 1 teaspoon red pepper flakes optional
  • 1 cup heavy cream
  • 1/2 cup low-sodium chicken broth
  • 3/4 cup grated Parmesan cheese plus more for serving
  • 8 oz penne or rigatoni pasta
  • Fresh basil for topping

Equipment

  • Large deep skillet or sauté pan
  •  pot for boiling pasta
  • Meat thermometer
  • Cutting board
  • Sharp knife

Method
 

  1. Season chicken breast on both sides with salt, pepper, and garlic powder.
  2. Sear in olive oil over medium-high heat, 4 to 5 minutes per side. Remove and rest.
  3. In the same pan on medium, cook garlic 60 seconds. Add sun-dried tomatoes, cook 1 minute.
  4. Add heavy cream and chicken broth. Simmer gently.
  5. Stir in parmesan cheese until melted into a smooth garlic parmesan sauce.
  6. Slice chicken and return to pan. Cover, cook on low 6 to 8 minutes to 165 F internal temp.
  7. Boil pasta noodles separately until al dente. Drain and toss into sauce.
  8. Top with fresh basil and extra parmesan cheese. Serve ho

ملاحظات

 
  • For a healthier “Marry Me Chicken Pasta,” substitute heavy cream with half-and-half and use whole wheat pasta noodles.
  • For crockpot “Marry Me Chicken Pasta,” cook the chicken on low for 6 hours with broth and seasonings, then stir in the cream and Parmesan at the end.
  • The sauce can be stored in the refrigerator for up to 3 days.
  • It can be frozen for up to 2 months, but freeze without the pasta noodles.