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Marry Me Chicken Pasta

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A delightful pasta dish featuring tender chicken in a creamy sauce with sun-dried tomatoes, perfect for romantic dinners or family gatherings.

Ingredients

Scale
  • 1 cup penne pasta
  • 2 boneless chicken breasts
  • 1 tablespoon cooking oil
  • 1 teaspoon butter
  • 3 garlic cloves, minced
  • ½ onion, finely minced
  • 3 sun-dried tomato halves, chopped
  • 1 tablespoon tomato paste
  • 1 cup heavy cream
  • 1 cup chicken broth
  • ¼ cup grated parmesan cheese
  • Fresh basil leaves for garnish
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried thyme
  • 1 teaspoon red pepper flakes
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. Prepare the Spice Blend: Combine garlic powder, onion powder, dried thyme, red pepper flakes, salt, and black pepper in a small bowl. Set aside.
  2. Season the Chicken: Pat the chicken breasts dry, then rub half the spice mix on both sides.
  3. Cook the Chicken: In a skillet over medium-high heat, heat the cooking oil. Add the chicken and cook for 5-6 minutes on each side, until golden brown. Remove and let rest, then slice.
  4. Cook the Pasta: Boil salted water in a pot and add penne pasta, cooking it for one minute less than package instructions. Drain, reserving ¼ cup of the water.
  5. Make the Sauce: In the same skillet, melt butter. Sauté minced onion and garlic until fragrant, then add sun-dried tomatoes and tomato paste. Cook for an additional minute.
  6. Combine Cream and Broth: Pour in heavy cream and chicken broth. Stir well and let simmer for 2-3 minutes.
  7. Mix Pasta with Sauce: Add drained pasta and grated parmesan to the skillet, stirring until well-combined. If sauce is too thick, add reserved pasta water.
  8. Slice the Chicken: Cut rested chicken and lay it on top of the pasta.
  9. Garnish and Serve: Finish with fresh basil and extra parmesan if desired. Serve warm and enjoy!

Notes

Best enjoyed with a light salad or garlic bread. Store leftovers in an airtight container for up to 3 days.

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