Description
Rich Creamy Marry Me Chicken Pasta is a decadent and flavorful dish featuring tender seared chicken breasts simmered in a luscious sun-dried tomato and Parmesan cream sauce, served over perfectly cooked farfalle pasta. Enhanced with Italian seasoning and fresh basil for a comforting, restaurant-quality meal at home.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
Sauce
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Pasta & Garnish
- 1 pound farfalle (bowtie) pasta
- Fresh basil leaves, for garnish
- Red pepper flakes, optional
Instructions
- Season Chicken: Season the chicken breasts with salt, black pepper, garlic powder, onion powder, and Italian seasoning evenly on both sides to build a flavorful base.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook each side for 5-6 minutes until golden brown and fully cooked. Remove chicken from the skillet and set aside.
- Sauté Sun-Dried Tomatoes: In the same skillet, melt the butter. Add chopped sun-dried tomatoes and sauté for 1-2 minutes to release their flavor into the butter.
- Add Liquids: Pour in chicken broth and heavy cream. Stir well and bring the mixture to a gentle simmer to start thickening.
- Add Parmesan: Stir in the grated Parmesan cheese until the sauce is smooth, creamy, and well combined.
- Cook Pasta: While the sauce simmers, cook farfalle pasta in a large pot of boiling salted water according to package directions until al dente. Drain and set aside.
- Combine Chicken and Sauce: Slice the seared chicken breasts into strips and return them to the skillet. Let them simmer in the sauce for an additional 2-3 minutes to meld the flavors.
- Toss Pasta in Sauce: Add the drained pasta to the skillet and toss everything together until the farfalle is fully coated in the rich creamy sauce.
- Garnish: Top with fresh basil leaves and, if desired, sprinkle red pepper flakes for a touch of heat and vibrant color.
- Serve: Serve immediately while hot and enjoy this indulgent and satisfying chicken pasta dish.
Notes
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less rich.
- Sun-dried tomatoes add a concentrated tangy flavor; opt for ones packed in oil for extra richness or dry and rehydrate with hot water.
- Farfallle is preferred for its shape, but penne or fusilli can be used as alternatives.
- Red pepper flakes are optional but recommended for a subtle spicy contrast.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to avoid curdling the sauce.
