Creamy Marry Me Chicken Pasta
There is a reason this dish has earned such a legendary name. Marry Me Chicken Pasta is the kind of meal that stops conversation the moment it hits the table. The aroma of sun-dried tomatoes and fresh basil simmering in a silky, parmesan-infused cream sauce is absolutely intoxicating.
Ingredients
- 1 lb chicken breast cut into thin strips or bite-sized pieces
- ½ cup all-purpose flour for dredging
- 2 tbsp butter
- 1 tbsp olive oil or oil from sun-dried tomato jar
- 3 cloves garlic minced
- ½ cup sun-dried tomatoes chopped
- 1 tsp dried oregano
- ½ tsp red pepper flakes
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 12 oz pasta penne, rigatoni, or linguine
- ¼ cup fresh basil leaves julienned
- Salt and pepper to taste
Instructions
- Cook the pasta in a large pot of salted water according to package directions until al dente. Drain, reserving ½ cup of pasta water.
- Season the chicken with salt and pepper, then dredge lightly in flour.
- In a large skillet, heat the butter and oil over medium-high heat. Brown the chicken for 4–5 minutes per side until golden. Remove chicken and set aside.
- In the same skillet, add the garlic and sun-dried tomatoes. Sauté for 1 minute.
- Stir in the oregano, red pepper flakes, chicken broth, and heavy cream. Simmer for 3–5 minutes until the sauce begins to thicken.
- Stir in the Parmesan cheese until melted and smooth.
- Return the chicken to the skillet and simmer for another 2 minutes.
- Add the cooked pasta to the skillet, tossing to coat. If the sauce is too thick, add a splash of the reserved pasta water.
- Top with fresh basil and serve immediately.