Description
How to make creamy Parmesan Marry Me Chicken Pasta with tender chicken, sun-dried tomatoes and herbs that creates the most comforting weeknight dinner.
Ingredients
Scale
Chicken and Pasta
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 12 oz penne pasta or rigatoni
- 2 tbsp olive oil
- Salt and black pepper to taste
Creamy Sauce Base
- 3 tbsp butter
- 4 cloves garlic, minced
- 1/3 cup white wine or chicken broth
- 1 cup heavy cream
- 1/2 cup chicken broth
Flavor Builders
- 1/2 cup sun-dried tomatoes in oil, chopped
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes
- 1/4 tsp paprika
Cheese and Garnish
- 3/4 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped
- 2 tbsp fresh parsley, chopped
Instructions
- Cook Pasta: Bring large pot of salted water to boil and cook pasta according to package directions minus 1 minute. Reserve 1 cup pasta water before draining; this starchy liquid helps bind our sauce perfectly.
- Season Chicken: Pat chicken pieces dry and season generously with salt, pepper, and paprika. This step ensures golden browning and prevents the chicken from steaming in its own moisture.
- Sear Chicken: Heat olive oil in large skillet over medium-high heat. Cook chicken pieces 4-5 minutes until golden and cooked through. Don’t overcrowd the pan or chicken will steam instead of sear.
- Build Sauce: Remove chicken and add butter to same pan. Sauté garlic 30 seconds until fragrant, then add wine to deglaze. Let it bubble and reduce by half for concentrated flavor.
- Create Cream: Pour in cream, chicken broth, sun-dried tomatoes, and herbs. Simmer 3-4 minutes until slightly thickened. The sauce should coat the back of a spoon when ready.
- Combine Everything: Return chicken to pan, add drained pasta and half the Parmesan. Toss everything together, adding pasta water as needed. The starch helps create a silky, cohesive sauce.
- Finish and Serve: Remove from heat and stir in remaining Parmesan and fresh herbs. Taste and adjust seasoning before serving immediately while the cheese is still melting and creamy.
Notes
- Don’t let the cream sauce boil vigorously or it will break and separate.
- Reserve pasta water before draining; the starch helps bind the sauce perfectly.
- Add Parmesan cheese off the heat to prevent clumping and graininess.
- Store leftovers in airtight container in refrigerator for up to 3 days.
- Reheat gently on stovetop with splash of broth for best texture.
- Pound chicken to even thickness for uniform cooking and tenderness.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 38g
- Protein: 32g