Marry Me Chicken Pasta
Marry Me Chicken Pasta
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breast, sliced thin
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1 tablespoon butter
- 1/2 yellow onion, diced
- 3 garlic, minced
- 1 1/2 cups chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup Parmesan cheese, grated
- 8 ounces pasta
- 1 cup pasta water, reserved, as needed
- as needed fresh basil, for garnish
Instructions
- 1
Heat 1 tablespoon of olive oil in a large pan or skillet over medium-high heat. Add the sliced chicken breast and season with 1 tablespoon of Italian seasoning, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1/2 teaspoon of red pepper flakes. Cook the chicken until it is golden brown on both sides and cooked through. Remove the cooked chicken from the pan and set it aside.
⏱️ 8 min
- 2
Add 1 tablespoon of butter to the same pan. Add the diced yellow onion and cook, stirring occasionally, until it softens, about 3-4 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
⏱️ 5 min
- 3
Pour in 1 1/2 cups of chicken broth and stir to deglaze the pan. Stir in 1 1/2 cups of heavy cream and 1/2 cup of chopped sun-dried tomatoes. Bring the mixture to a gentle simmer.
⏱️ 3 min
- 4
Add the 8 ounces of pasta directly to the simmering sauce. Cook the pasta according to package directions until it is al dente, stirring occasionally to prevent sticking. If the sauce becomes too thick during cooking, gradually add up to 1 cup of reserved pasta water, as needed, to reach your desired consistency.
⏱️ 10 min
- 5
Once the pasta is cooked, stir in 1/2 cup of grated Parmesan cheese until melted and well combined. Return the cooked chicken to the pan and mix it into the pasta and sauce. Serve immediately, garnished with fresh basil.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Marry Me Chicken Pasta
- 1 tablespoon olive oil
- 1 pound chicken breast, sliced thin
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1 tablespoon butter
- 1/2 yellow onion, diced
- 3 garlic, minced
- 1 1/2 cups chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup Parmesan cheese, grated
- 8 ounces pasta
- 1 cup pasta water, reserved, as needed
- as needed fresh basil, for garnish
Instructions
- 1
Heat 1 tablespoon of olive oil in a large pan or skillet over medium-high heat. Add the sliced chicken breast and season with 1 tablespoon of Italian seasoning, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1/2 teaspoon of red pepper flakes. Cook the chicken until it is golden brown on both sides and cooked through. Remove the cooked chicken from the pan and set it aside.
⏱️ 8 min - 2
Add 1 tablespoon of butter to the same pan. Add the diced yellow onion and cook, stirring occasionally, until it softens, about 3-4 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
⏱️ 5 min - 3
Pour in 1 1/2 cups of chicken broth and stir to deglaze the pan. Stir in 1 1/2 cups of heavy cream and 1/2 cup of chopped sun-dried tomatoes. Bring the mixture to a gentle simmer.
⏱️ 3 min - 4
Add the 8 ounces of pasta directly to the simmering sauce. Cook the pasta according to package directions until it is al dente, stirring occasionally to prevent sticking. If the sauce becomes too thick during cooking, gradually add up to 1 cup of reserved pasta water, as needed, to reach your desired consistency.
⏱️ 10 min - 5
Once the pasta is cooked, stir in 1/2 cup of grated Parmesan cheese until melted and well combined. Return the cooked chicken to the pan and mix it into the pasta and sauce. Serve immediately, garnished with fresh basil.
⏱️ 4 min