Ingredients
🛒 Ingredients
For this creamy ‘Marry Me’ Chicken Pasta, you’ll need:
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- 12 oz (340g) rigatoni, penne, or your favorite pasta
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- 1 lb (450g) boneless, skinless chicken breasts, sliced into thin cutlets
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- 2 tbsp olive oil
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- 1 tsp salt
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- ½ tsp black pepper
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- 1 tsp garlic powder
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- 1 tsp smoked paprika
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- 3 cloves garlic, minced
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- ½ cup sun-dried tomatoes (packed in oil), chopped
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- 1 cup heavy cream
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- ½ cup chicken broth
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- ½ cup grated Parmesan cheese
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- 1 tsp Italian seasoning
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- ¼ tsp red pepper flakes (optional)
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- 1 cup fresh spinach or basil leaves
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- Fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside, reserving ½ cup of pasta water for the sauce.
Pro Tip: Don’t rinse your pasta! The starch helps the sauce stick better.
Pat chicken dry with paper towels. Season both sides with salt, pepper, garlic powder, and smoked paprika.
Heat olive oil in a large skillet over medium-high heat. Add the chicken cutlets and cook for 4–5 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Remove and set aside.
Common Mistake: Avoid overcrowding the pan—cook in batches for a proper sear.
In the same skillet, add garlic and sun-dried tomatoes. Sauté for 1–2 minutes until fragrant. Pour in heavy cream and chicken broth. Stir in Parmesan, Italian seasoning, and red pepper flakes.
Simmer for 3–4 minutes until slightly thickened. If the sauce is too thick, add a splash of reserved pasta water.
Pro Tip: Use oil from the sun-dried tomato jar for a flavor boost!
Slice the cooked chicken into strips and return to the skillet. Add cooked pasta and spinach (or basil). Toss until everything is coated and the greens are wilted—about 1–2 minutes.
Garnish with fresh parsley and more Parmesan before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes