About the Recipe
Tender seared chicken in a garlicky, Parmesan-sun-dried tomato cream sauce tossed with pasta — creamy enough to coat every bite and flavorful enough to turn dinner into a love story.
Ingredients
For the Chicken
2–3 boneless, skinless chicken breasts (about 1½–2 lbs total)
1 tsp salt (or to taste)
½ tsp black pepper
½ tsp paprika
½ tsp garlic powder
1 tbsp olive oil
1 tbsp unsalted butter
For the Sauce
3–4 cloves garlic, minced
½ cup sun-dried tomatoes, sliced (packed in oil, drained)
1 tsp Italian seasoning
½ tsp crushed red pepper flakes (optional, for heat)
1 cup chicken broth (low sodium)
1 cup heavy cream
½ cup grated Parmesan cheese (freshly grated for the best melt)
Salt & pepper, to taste
2 tbsp sun-dried tomato oil (from the jar) — adds big flavor
For the Pasta
12 oz pasta (penne, rigatoni, or fettuccine work great)
Salt (for pasta water)
Optional Garnish
Fresh basil leaves, chopped
Extra Parmesan cheese
A drizzle of sun-dried tomato oil for shine
Preparation
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. (It should taste like the ocean — this seasons the pasta from the inside.)
Cook pasta 1 minute shy of package instructions (it will finish in the sauce).
Reserve 1 cup pasta water before draining. Set pasta aside.
Step 2: Season & Sear the Chicken
Pat chicken breasts dry with paper towels. Slice them horizontally to make cutlets for faster cooking.
Season both sides with salt, pepper, paprika, and garlic powder.
Heat olive oil and butter in a large skillet over medium-high heat until shimmering.
Add chicken and sear for 3–4 minutes per side, until golden brown and cooked through (internal temp 165°F / 74°C).
Transfer to a plate and cover loosely with foil to keep warm.
Step 3: Build the Sauce
In the same skillet (do not wipe it out), lower heat to medium. Add sun-dried tomato oil and minced garlic — sauté for 30 seconds, until fragrant.
Stir in sliced sun-dried tomatoes, Italian seasoning, and crushed red pepper flakes. Cook for 1–2 minutes to bloom the spices.
Deglaze with chicken broth, scraping the bottom of the pan to release all those flavorful bits. Simmer for 2 minutes.
Stir in heavy cream and Parmesan cheese. Whisk until the cheese melts and the sauce is smooth. Taste and adjust seasoning.
Step 4: Combine Pasta & Sauce
Add the cooked pasta directly into the sauce. Toss until coated, adding a splash of pasta water if the sauce is too thick.
Slice chicken into strips and nestle on top of the pasta. Spoon extra sauce over the chicken.
Simmer everything together for 1–2 minutes so the flavors marry.
Step 5: Serve
Plate pasta, top with fresh basil and extra Parmesan, and maybe a sprinkle of red pepper flakes for color.
Serve immediately while hot and creamy.
💡 Pro Tips for the Perfect Marry Me Chicken Pasta:
Don’t overcook pasta — it will continue cooking when mixed with the sauce.
Use freshly grated Parmesan; pre-shredded won’t melt as smoothly.
If you like a little tang, add ½ tsp Dijon mustard to the sauce.