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Creamy Marry Me Chicken Pasta

This Creamy Marry Me Chicken Pasta recipe delivers a rich and flavorful dish that's surprisingly easy to make. The key is to layer flavors, use high-quality ingredients, and properly emulsify the sauce with pasta water for a truly unforgettable meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tsp Italian seasoning
  • 1/2 tsp paprika
  • Salt to taste
  • Pepper to taste
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup chopped fresh basil
  • 1 lb pasta fettuccine or linguine
  • 1/4 cup reserved pasta water

Equipment

  • large skillet
  • Pasta pot
  • colander
  • cutting board
  • knife
  • Measuring cups
  • Measuring spoons
  • wooden spoon or spatula

Method
 

  1. Prepare the Chicken: Season the chicken pieces with Italian seasoning, paprika, salt, and pepper.
  2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear until golden brown on all sides. Remove the chicken from the skillet and set aside. Don't overcrowd the pan, work in batches if necessary.
  3. Build the Sauce: Reduce the heat to medium. Add the minced garlic to the skillet and cook until fragrant, about 30 seconds. Add the sun-dried tomatoes and cook for another minute.
  4. Deglaze the Pan: Pour in the chicken broth (or white wine) and scrape up any browned bits from the bottom of the skillet (the fond).
  5. Create the Creamy Base: Stir in the heavy cream and Parmesan cheese. Bring to a simmer, then reduce heat to low and let the sauce thicken slightly, about 5 minutes, stirring occasionally.
  6. Combine and Finish: Return the chicken to the skillet. Stir in the cooked pasta and toss to coat. Add a splash of reserved pasta water if the sauce is too thick.
  7. Garnish and Serve: Stir in the fresh basil. Serve immediately, garnished with extra Parmesan cheese.

Notes

For best results, use freshly grated Parmesan cheese and high-fat heavy cream. If possible, avoid ultra-pasteurized cream. Deglaze the pan with dry white wine for a deeper flavor. Adjust the sauce consistency with reserved pasta water as needed. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of cream or broth if needed.