Creamy, Cheesy, and Irresistible Marry Me Pasta with Sun-Dried Tomatoes
A rich and creamy pasta dish featuring tender chicken, sun-dried tomatoes, and a luscious Parmesan-infused sauce. Perfect for a romantic dinner or a comforting meal.
Equipment
- Large skillet
- Mixing Spoon
- Pot for Boiling Pasta
- Colander
Ingredients
For the Pasta
- 12 oz pasta penne, rigatoni, or fettuccine
- 1 tbsp olive oil
- 1 lb chicken breast sliced into thin strips
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
For the Sauce
- 3 cloves garlic minced
- 1/2 tsp red pepper flakes optional for spice
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes chopped
- 1 tsp Italian seasoning
- 1 tsp dried basil or 1 tablespoon fresh basil
- 1 tbsp butter
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Boil pasta according to package directions until al dente. Drain and set aside.
- In a skillet over medium heat, heat olive oil. Season the chicken with salt, pepper, garlic powder, and smoked paprika. Cook for 4-5 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter and add minced garlic and red pepper flakes. Sauté for 1 minute until fragrant.
- Pour in heavy cream and chicken broth. Stir in Parmesan cheese, sun-dried tomatoes, Italian seasoning, and dried basil. Simmer for 3-5 minutes until thickened.
- Add the cooked pasta and chicken back into the skillet. Toss to coat in the creamy sauce. Simmer for another 2 minutes.
- Garnish with fresh parsley and extra Parmesan. Serve warm with garlic bread or a side salad.
Notes
Want a healthier option? Use half-and-half instead of heavy cream.
For extra flavor, add mushrooms or spinach to the sauce.
Store leftovers in an airtight container for up to 3 days.
For extra flavor, add mushrooms or spinach to the sauce.
Store leftovers in an airtight container for up to 3 days.