Creamy Parmesan Marry Me Chicken Pasta (Print Version)
Parmesan Marry Me Chicken Pasta: creamy, tender chicken in a rich sauce. Your new family favorite! Easy to make for a cozy, heartwarming dinner.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Italian
# Ingredients:
→ Main Players
01 -
1 ½ lbs boneless, skinless chicken breasts (sliced horizontally)
02 -
12 oz pasta (linguine or fettuccine recommended)
03 -
2 tbsp olive oil
04 -
2 tbsp unsalted butter
05 -
4 cloves garlic, minced
06 -
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
07 -
1 cup low sodium chicken broth
08 -
1 ½ cups heavy cream
09 -
1 cup freshly grated Parmesan cheese, plus more for serving
→ Flavor Boosters
10 -
1 tsp dried oregano
11 -
1/2 tsp red pepper flakes (adjust to taste)
12 -
Salt and freshly ground black pepper, to taste
→ Fresh Additions
13 -
1/4 cup fresh basil, chopped
14 -
1/4 cup fresh parsley, chopped
# Instructions:
01 -
This is where I usually get ahead of myself. First, pat your chicken breasts dry, then slice them in half horizontally to create thinner cutlets. Season them generously with salt and pepper. While you're at it, get your big pot of water boiling for the pasta. Don't forget to salt that water, like, *really* salt it. It makes all the difference for the pasta's flavor, I promise.
02 -
In a large skillet, melt the olive oil and butter over medium-high heat. Once shimmering, add the chicken cutlets. Sear them for about 3-4 minutes per side, until they're beautifully golden brown and cooked through. We want that gorgeous crust! I once rushed this part and the chicken just steamed, not seared. Remove the chicken to a plate and set it aside; don't clean the pan just yet, those browned bits are flavor gold!
03 -
Reduce the heat to medium. Add the minced garlic and chopped sun-dried tomatoes to the same skillet, stirring them around in the leftover chicken bits and butter. Oh, the smell! This is the point where my kitchen starts to smell absolutely divine. Sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic—I've had that happen, and it's a sad, bitter smell, hon.
04 -
Pour in the chicken broth, scraping up all those lovely browned bits from the bottom of the pan with a wooden spoon – that's called deglazing, and it’s pure flavor! Let it simmer for a minute, then stir in the heavy cream, dried oregano, and red pepper flakes. Bring it to a gentle simmer and let it cook for 3-5 minutes, allowing it to thicken slightly. It's like watching a cozy little flavor dance, honestly.
05 -
While the sauce simmers, cook your pasta according to package directions until al dente. Drain it, but remember to reserve about a cup of the starchy pasta water! Now, reduce the heat to low, then stir in that gorgeous freshly grated Parmesan cheese into the sauce. Watch it melt into the sauce, making it all silky and luxurious. Then toss in your cooked pasta. I usually save a little pasta water here, just in case the sauce needs a hug.
06 -
Slice the seared chicken into strips or bite-sized pieces and add them back to the skillet with the pasta and sauce. Give it a good toss to coat everything. Stir in the fresh basil and parsley. If the sauce seems a little too thick, add a splash of that reserved pasta water until it reaches your desired consistency. The steam, the aroma... it's just so inviting. Looks like a restaurant dish, but you made it! Serve immediately with more grated Parmesan on top.
# Notes:
01 -
Don't overcook the chicken; it gets tough and nobody wants that.
02 -
Freshly grated Parmesan is crucial for that smooth, melty sauce.
03 -
Always reserve some pasta water! It's your secret weapon for adjusting sauce consistency.
# Tools You'll Need:
01 -
Large skillet
02 -
large pot for pasta
03 -
wooden spoon
04 -
cutting board
05 -
sharp knife
06 -
grater
# Nutrition Facts (Per Serving):
Calories: 650 kcal
Total Fat: 45 g
Total Carbohydrate: 40 g
Protein: 30 g