Can I substitute the cream?

Yes! Half-and-half or whole milk works for a lighter sauce, but it won’t be as rich or creamy.

What kind of pasta is best for this dish?

Fettuccine and penne or bowtie pasta are ideal choices. However, rigatoni, pappardelle, or any pasta that holds the sauce well will also work.

How do I reheat leftovers?

Reheat on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce. This ensures the sauce stays creamy and doesn’t dry out.

The red pepper flakes add just a tiny kick. If you prefer no heat, leave them out!

Marry Me Chicken Pasta

Description

Marry Me Chicken Pasta is the ultimate combination of rich Parmesan sauce, tender bites of chicken, and sweet sun-dried tomatoes. It’s hearty and delicious!

Ingredients

Units Scale

4 boneless, skinless chicken thighs
10.5 ounces dried pasta
Salt and black pepper, to taste
3/4 teaspoon garlic powder
3/4 teaspoon paprika
1 1/2 tablespoons olive oil
1 1/2 tablespoons unsalted butter
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
3/4 cup grated Parmesan cheese
1/3 cup sun-dried tomatoes, chopped
3/4 teaspoon dried oregano
3/4 teaspoon dried thyme
1/3 teaspoon red pepper flakes
optional garnish: Fresh basil leaves, chopped, and/or additional grated Parmesan cheese

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Instructions

Cut the chicken into bite-size pieces and season with salt, pepper, garlic powder, and paprika.
Heat olive oil in a large skillet over medium heat. Sear the chicken for 5 to 6 minutes until golden brown. Remove from the skillet and set aside. Deglaze the pan with a bit of chicken broth.
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup or so of the pasta water, then drain the pasta and set aside.
In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Stir in the chicken broth, heavy cream, Parmesan cheese, sun-dried tomatoes, oregano, thyme, and red pepper flakes. Mix well and let the sauce simmer for 3 to 4 minutes until slightly thickened.
Return the chicken to the skillet, ensuring it is coated in the sauce. Reduce the heat to low and simmer for 5-10 minutes until the chicken is fully cooked (internal temperature of 165℉).
Add the cooked pasta to the skillet and toss to combine with the sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches the desired consistency. If it is too thin, you can simmer for a few more minutes. Keep in mind the sauce will thicken as it cools.
Garnish with fresh basil and additional grated Parmesan cheese. Serve immediately.

Nutrition

Serving Size: 1/6 of recipe
Calories: 552
Fat: 29
Carbohydrates: 42
Protein: 31