Description

Get ready to fall head over heels with a dish so divine, it’s been dubbed “Marry Me Chicken Pasta.” This creamy and indulgent pasta dish combines tender chicken breasts with a luscious sun-dried tomato cream sauce, creating a culinary masterpiece that will have you saying “I do” to every bite.

Ingredients

4 boneless, skinless chicken breasts

Salt and pepper, to taste

1 tablespoon olive oil

1 tablespoon unsalted butter

For the Sauce:

1/2 cup chicken broth

1 cup heavy cream

1/2 cup grated Parmesan cheese

1/2 cup sun-dried tomatoes, chopped

2 cloves garlic, minced

1 teaspoon Italian seasoning

1/4 teaspoon red pepper flakes (optional)

Salt and pepper, to taste

For the Pasta:

8 ounces pasta (such as fettuccine, penne, or spaghetti)

Fresh basil leaves, for garnish

Additional grated Parmesan cheese, for garnish

Instructions

For the Chicken:

Season and Sear: Season the chicken breasts with salt and pepper. In a large skillet, heat olive oil and butter over medium-high heat. Add the chicken breasts and cook until golden brown on both sides and cooked through, about 6-8 minutes per side. Remove from skillet and set aside.

For the Sauce:

Deglaze and Simmer: In the same skillet, add chicken broth to deglaze the pan, scraping up any browned bits. Stir in heavy cream, Parmesan cheese, sun-dried tomatoes, garlic, Italian seasoning, and red pepper flakes. Bring to a simmer and cook until the sauce thickens, about 5 minutes. Season with salt and pepper to taste.

For the Pasta:

Cook and Drain: Cook pasta according to package instructions until al dente. Drain and set aside.

Assembly:

Layer and Garnish: Slice the cooked chicken breasts and lay them over the cooked pasta. Pour the creamy sun-dried tomato sauce over the chicken and pasta. Garnish with fresh basil leaves and additional grated Parmesan cheese before serving.