Marry Me Chicken Pasta
An easy and delicious weeknight chicken pasta recipe with a creamy, cheesy sauce. Ready in under 45 minutes!
Equipment
- Oven-safe skillet Cast iron is recommended
- Microwave For reheating leftovers
Ingredients
Ingredients
- 4 boneless, skinless chicken breasts Thicker breasts are preferred
- 2 tablespoons olive oil For searing chicken
- 1 cup chicken broth Adds depth of flavor
- 1 cup heavy cream Can substitute with half-and-half
- 0.5 cup grated Parmesan cheese Freshly grated is best
- 0.25 cup sun-dried tomatoes, chopped Adds a burst of flavor
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon salt Adjust to taste
- 0.25 teaspoon black pepper Freshly ground is preferred
- 12 ounces penne pasta
- fresh basil leaves For garnish
Instructions
- Preheat oven to 375°F (190°C).
- Season chicken breasts with salt, pepper, basil, and oregano.
- Heat olive oil in an oven-safe skillet over medium-high heat. Cook chicken for 4-5 minutes per side, until golden brown.
- Remove chicken and set aside. Add minced garlic and sun-dried tomatoes to the skillet and sauté for 2 minutes.
- Pour in chicken broth and simmer for 5 minutes. Stir in heavy cream and Parmesan cheese until smooth.
- Return chicken to skillet. Cover with foil and bake for 20-25 minutes, or until chicken is cooked through.
- Cook penne pasta according to package directions. Drain and set aside.
- Remove skillet from oven and let rest for a few minutes.
- Serve chicken and sauce over pasta. Garnish with fresh basil leaves.
Notes
Feel free to experiment with additions such as spinach, mushrooms, or roasted red peppers. For a spicier kick, add red pepper flakes. Leftovers can be stored in the refrigerator for up to 3 days.