Description
Creamy marry me chicken pasta brings together tender chicken and sun-dried tomatoes in a luxurious sauce that promises culinary romance. Rich parmesan and herbs elevate this irresistible Italian-inspired dish you won’t want to miss.
Ingredients
Scale
Protein and Pasta:
- 2 boneless, skinless chicken breasts
- 8 ounces (226 grams) fettuccine or favorite pasta
Dairy and Cream:
- 1 cup (240 milliliters) heavy cream
- 1 cup (100 grams) parmesan cheese, grated
- 2 tablespoons butter
Vegetables and Seasonings:
- 1/2 cup (75 grams) sun-dried tomatoes, chopped
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1/2 cup (120 milliliters) chicken broth
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup (15 grams) fresh basil, chopped
Optional Ingredients:
- 1/4 cup (60 milliliters) white wine
- 2 cups fresh spinach
- 1 tablespoon lemon juice
- 1 cup (70 grams) mushrooms, sliced
Instructions
- Cook pasta in a large pot of salted water at rolling boil until perfectly tender, approximately 8-9 minutes. Drain thoroughly and reserve.
- Season chicken breasts generously with kosher salt and cracked black pepper. Sear in a blended oil and butter mixture over medium-high heat for 6 minutes per side until golden and internal temperature reaches 165°F.
- Remove chicken from skillet, leaving behind flavorful caramelized remnants. Sauté finely diced onions and minced garlic in same pan until translucent and aromatic, roughly 2-3 minutes.
- Deglaze pan with crisp white wine, scraping accumulated browned bits to intensify sauce foundation. Allow liquid to reduce by half.
- Stream chicken broth and heavy cream into skillet, creating a luxurious base. Incorporate sun-dried tomatoes and optional red pepper flakes. Simmer sauce for 5-6 minutes until slightly thickened.
- Melt Parmesan cheese into sauce, stirring continuously to ensure smooth consistency.
- Slice chicken into elegant diagonal strips and return to skillet. Fold pasta into sauce, ensuring complete coating.
- Gently wilt fresh spinach leaves into warm sauce. Finish with bright lemon juice and fresh basil ribbons.
- Plate immediately, garnishing with additional Parmesan cheese and optional fresh herbs.
Notes
- Avoid overcooking pasta by checking it a minute before package instructions suggest for perfect al dente texture.
- Pat chicken dry before seasoning to ensure golden-brown searing and crispy exterior.
- Use room temperature ingredients like cream and cheese to prevent sauce from breaking or becoming lumpy.
- Substitute heavy cream with half-and-half or Greek yogurt for a lighter, healthier version of the dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 39 g
- Cholesterol: 125 mg