Description
Tender, golden-brown chicken is served over a bed of creamy pasta, all enveloped in a rich, garlic-infused cream sauce with a hint of sun-dried tomatoes. This indulgent dish is so deliciously satisfying, it might just inspire a proposal! Perfect for a cozy dinner or special occasion, it’s an irresistible combination of flavors that will leave everyone asking for seconds.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts: Tender chicken breasts are the star of this dish. You can also use chicken thighs for a juicier option.
- 1 tablespoon olive oil: For searing the chicken, helping it become golden brown and crispy on the outside.
- Salt and pepper: For seasoning the chicken before cooking.
- 1 teaspoon garlic powder: Adds an extra layer of flavor to the chicken.
- 1 teaspoon onion powder: For subtle depth in flavor.
- ½ teaspoon dried oregano: To season the chicken with a hint of Italian herbs.
For the Sauce:
- 2 tablespoons butter: Used for sautéing the garlic and creating the base of the sauce.
- 4 cloves garlic, minced: Garlic adds depth and a savory flavor that makes this dish truly delicious.
- 1 cup sun-dried tomatoes, chopped: The sun-dried tomatoes provide a tangy, slightly sweet flavor that complements the creamy sauce perfectly.
- 1 cup heavy cream: The rich, creamy base of the sauce, creating a luscious texture.
- ½ cup chicken broth: To thin out the sauce while adding extra flavor.
- ½ cup dry white wine: A splash of white wine gives the sauce a bright, slightly acidic finish. You can substitute with more chicken broth if you prefer to skip the wine.
- 1 teaspoon dried basil: Adds an herbaceous note to the sauce.
- ¼ teaspoon red pepper flakes: Optional, but gives the sauce a nice kick of heat. Adjust to your heat preference.
- ½ cup grated Parmesan cheese: For richness and a savory, cheesy flavor that complements the sauce.
- Salt and pepper: To taste, adjusting the seasoning as needed.
For the Pasta:
- 12 oz pasta (fettuccine, penne, or spaghetti): Any pasta shape will work, but something like fettuccine or penne will help hold the sauce well.
- 2 tablespoons olive oil: For cooking the pasta and preventing it from sticking together.
- Salt: For seasoning the water when cooking the pasta.
Optional Garnish:
- Fresh basil or parsley: Chopped, for garnish and extra freshness.
- Extra Parmesan cheese: For serving, to sprinkle on top for added flavor.
Instructions
First Step: PREPARE THE CHICKEN
- Season the Chicken: Start by seasoning both sides of the chicken breasts with salt, pepper, garlic powder, onion powder, and dried oregano. This simple seasoning blend ensures the chicken is flavorful from the inside out.
- Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts and sear them for about 5-6 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (75°C). Once the chicken is cooked, remove it from the skillet and set it aside to rest.
Second Step: MAKE THE SAUCE
- Sauté the Garlic: In the same skillet, melt the 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Add the Sun-Dried Tomatoes: Add the chopped sun-dried tomatoes to the skillet and cook for another 2-3 minutes, allowing the tomatoes to soften and release their flavors.
- Add the Liquids: Pour in the heavy cream, chicken broth, and white wine (if using). Stir to combine and bring the mixture to a simmer. Let the sauce simmer for 5-7 minutes, or until it has thickened slightly.
- Season the Sauce: Stir in the dried basil, red pepper flakes (if using), and Parmesan cheese. Taste the sauce and adjust the seasoning with salt and pepper as needed. The Parmesan will add a rich, nutty flavor and thicken the sauce further.
Third Step: COOK THE PASTA
- Boil the Pasta: While the sauce is simmering, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. This usually takes about 8-10 minutes, depending on the type of pasta you’re using.
- Drain and Toss with Olive Oil: Once the pasta is cooked, drain it and toss it with 2 tablespoons of olive oil to prevent it from sticking together.
Fourth Step: COMBINE THE PASTA AND CHICKEN
- Slice the Chicken: While the pasta cooks, slice the seared chicken breasts into thin strips against the grain. This makes the chicken easier to eat and ensures every bite is tender.
- Add the Pasta to the Sauce: Once the sauce has thickened, add the cooked pasta to the skillet with the sauce. Toss the pasta to coat it evenly with the creamy sauce, ensuring every noodle is coated in the rich, velvety sauce.
- Add the Chicken: Nestle the sliced chicken into the pasta and sauce mixture. Toss everything together gently, making sure the chicken is evenly distributed throughout the dish.
Fifth Step: SERVE AND GARNISH
- Plate the Dish: Serve the Marry Me Chicken Pasta onto individual plates. Be sure to get a generous helping of both chicken and pasta on each plate.
- Garnish: For a pop of color and freshness, garnish with freshly chopped basil or parsley. You can also sprinkle additional Parmesan cheese on top for extra richness.
- Serve: Serve immediately while the pasta is hot and the sauce is creamy. This dish pairs wonderfully with a side salad and garlic bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 750 kcal
- Fat: 40g
- Carbohydrates: 50g
- Protein: 42g