Marry Me Chicken Pasta
A cozy, romantic one-pan dinner featuring chicken, pasta, and a creamy tomato sauce.
Ingredients
Main Ingredients
- 2 pieces Boneless skinless chicken breasts Pounded thin for even cooking; substitute with chicken thighs for juicier meat.
- to taste Salt and freshly ground black pepper To taste.
- 2 tablespoons Olive oil For searing; avocado oil works well too.
- 3 cloves Garlic cloves, minced Aromatic foundation.
- 1 piece Shallot or small onion, finely chopped Adds sweetness.
- 1/2 cup Sun-dried tomatoes, chopped Sweet and tangy; use roasted red peppers if you prefer.
- 1 pinch Crushed red pepper flakes For subtle heat; omit for mild palates.
- 1 cup Chicken broth Adds depth; use vegetable broth for a vegetarian twist.
- 1 cup Heavy cream Creates the silky sauce; swap with half-and-half or coconut cream for lighter or dairy-free versions.
- 1/2 cup Grated Parmesan cheese Umami-rich finish; nutritional yeast is a great dairy-free alternative.
- 1 cup Fresh basil leaves, torn Bright herbal lift.
- 8 ounces Pasta of choice (penne, rigatoni, or fettuccine) Whole-wheat or gluten-free options work too.
- optional Baby spinach or arugula Stirred in at the end for extra greens.
Instructions
Preparation
- Season the chicken breasts with salt and pepper. Heat a large skillet over medium-high heat with olive oil until shimmering.
- Sear the chicken 3–4 minutes per side until golden brown and cooked through. Remove to a plate and tent with foil to rest.
- In the same pan, lower heat to medium and add a little more oil if needed. Sauté the shallot and garlic until fragrant, about 1–2 minutes.
Cooking
- Stir in the chopped sun-dried tomatoes and crushed red pepper flakes for 30 seconds to release their oils.
- Pour in the chicken broth and scrape up any brown bits from the pan. Let it reduce slightly, about 2–3 minutes.
- Reduce heat to low and stir in the heavy cream, allowing the sauce to thicken gently.
- Add the Parmesan cheese and taste for seasoning.
- Slice the reserved chicken and return it to the skillet, nestling it into the sauce to warm through.
- Meanwhile, cook the pasta in salted boiling water until al dente. Reserve a cup of pasta water before draining.
Finishing
- Add the drained pasta to the skillet, tossing gently to coat. Use reserved pasta water to loosen the sauce if needed.
- Fold in fresh basil and optional greens.
- Serve immediately with extra Parmesan, basil leaves, and a sprinkle of black pepper.
Notes
For a festive meal, add a splash of white wine when deglazing the pan. Make it smoky by swapping sun-dried tomatoes for fire-roasted tomatoes and adding smoked paprika. For a gluten-free option, choose your favorite GF pasta; shorten the cooking time as directed on the package.