Marry Me Chicken Pasta
Marry Me Chicken Pasta is a flavorful and easy dish made with chicken, onions, garlic, sun-dried tomatoes, spices and mixed with a decadent cream sauce. A yummy weeknight meal and great for company!
Equipment
- large saucepan
- large frying pan
- large cutting board
- large, sharp knife
- cheese grater
- wooden spoons
- colander
Ingredients
- 16 ounces (454g) bow tie pasta (Or any other pasta shape you prefer.)
- 1 tablespoon olive oil
- 1/2 cup (71g) onions diced
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons (6 cloves) garlic minced
- 1.5 lbs (681g) chicken breast cubed
- 1/2 teaspoon salt, plus more for seasoning chicken
- 1/4 teaspoon black pepper, plus more for seasoning chicken
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes or more if you like spicy
- 2 cups (454) heavy whipping cream
- 1/2 cup (27g) sun-dried tomatoes chopped
- 3/4 cup (50g) fresh parmesan cheese grated
- 1 tablespoon fresh basil for garnish
Instructions
- Add water about 2/3 full to a large saucepan and add salt.
- Put the water for the pasta on to boil and start preparing your other ingredients.
- Cut chicken breasts into bite-sized pieces and set aside.
- Add olive oil to a large frying pan on medium heat.
- Add chopped onions to frying pan and sauté with olive oil.
- Sauté the onions in the olive oil until they start to get brown and translucent.
- Add butter to the frying pan and let it melt.
- Add the minced garlic to the frying pan and sauté until the garlic is fragrant.
- Generously season chicken breasts with salt and pepper.
- Add the chicken to the frying pan with Italian seasoning and red pepper flakes.
- Sauté chicken until cooked through and starting to brown.
- At this point, your pasta should probably start to boil. Follow instructions on the box for al dente pasta.
- Add heavy whipping cream and sun-dried tomatoes to the frying pan with the chicken.
- Bring to a simmer and cook until sauce has thickened, about 2-3 minutes.
- Turn down heat and add grated parmesan cheese to the frying pan. Reserve 1/4 cup of the parmesan for adding to the dish at the end.
- Stir the parmesan into the sauce until melted. Taste and add more salt and pepper if needed. I added 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Remove from heat.
- Drain pasta when finished cooking.
- Add pasta to a large serving bowl or pasta bowl.
- Pour the sauce over the pasta and stir until combined. Garnish pasta with basil and the rest of the grated parmesan cheese.
- Serve and enjoy.
Notes
Store leftover chicken pasta covered in the refrigerator for up to 3-4 days.
Chicken pasta can be frozen in an airtight container or freezer bag for up to 3 months.