- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain and set aside.
- Season the chicken: Season both sides of the chicken slices with salt and pepper.
- Sear the chicken: In a large skillet, heat olive oil over medium‑high heat. Add chicken and cook 4–5 minutes per side until golden and cooked through. Remove chicken to a plate and set aside.
- Sauté aromatics: In the same skillet, add minced garlic and sun‑dried tomatoes. Cook 1–2 minutes until fragrant.
- Make the sauce: Pour in heavy cream and chicken broth. Stir in Parmesan, Italian seasoning, and red pepper flakes (if using). Simmer 3–4 minutes until the sauce thickens slightly.
- Toss with pasta & chicken: Return cooked chicken to the skillet and add the drained pasta. Toss everything together, adding reserved pasta water a splash at a time until the sauce reaches your desired consistency.
- Finish & serve: Taste and adjust seasoning with salt and pepper. Sprinkle with fresh basil and serve warm!
Serving and Storage
Serving
- Serve hot with extra grated Parmesan and a sprinkle of fresh basil.
- Pair with a crisp green salad or garlic bread for a complete meal.
- This pasta also pairs beautifully with a glass of white wine for a date night dinner.
Storage
- Refrigerator: Store leftover pasta in an airtight container for up to 3–4 days.
- Freezer: Freeze cooled portions up to 2 months; thaw overnight before reheating.
- Reheating: Warm on the stovetop over low heat or microwave individual servings, adding a splash of broth or milk to loosen the sauce if needed.
Tips
- Don’t overcook pasta: Slightly undercook the pasta so it holds up when tossed in the sauce.
- Sun‑dried tomato oil: If your sun‑dried tomatoes are packed in oil, use that oil to sauté garlic for extra flavor!
- Cheese choice: Freshly grated Parmesan melts better and delivers richer flavor than pre‑grated varieties.
- Sauce consistency: Add reserved pasta water a little at a time — its starchy quality helps the sauce cling to pasta beautifully.
Variations
- Spinach & Artichoke Style: Stir in baby spinach and artichoke hearts for extra veggies.
- Sun‑Dried Tomato Pesto Twist: Add a dollop of sun‑dried tomato pesto for bolder flavor.
- Spicy Kick: Increase red pepper flakes or add a dash of hot sauce.
- Italian Sausage Swap: Replace or add Italian sausage for a heartier dish.
FAQ
- Can I use pre‑cooked chicken?
Yes! Use shredded or cubed pre‑cooked chicken — add it in with the pasta to heat through. - Is this recipe rich?
Yes — it’s a creamy, indulgent pasta. Use half‑and‑half instead of heavy cream for a lighter version. - Can I make this ahead?
You can prep the sauce ahead and reheat it before adding pasta and chicken. - Can I add vegetables?
Absolutely — spinach, peas, or mushrooms work wonderfully!
Conclusion
**Marry Me Chicken Pasta** is an indulgent, crowd‑pleasing dish with creamy sauce, savory chicken, and vibrant sun‑dried tomato flavor. Whether for date night, family dinner, or entertaining, it’s sure to deliver big on taste with minimal effort!
