Make this rich and creamy Marry Me Chicken Pasta in one pot for an easy, restaurant-quality weeknight dinner.
Author:Ahazzam
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:Italian Inspired
Diet:Vegetarian
Ingredients
Scale
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried Italian seasoning
4 cloves garlic, minced
1/2 cup sun-dried tomatoes, drained and chopped
3 cups chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese, plus more for serving
8 ounces dry pasta (penne or rotini work well)
1/4 cup fresh basil, chopped
Instructions
Season the chicken pieces with salt, pepper, and Italian seasoning.
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set it aside.
Reduce the heat to medium. Add the minced garlic and chopped sun-dried tomatoes to the pot. Cook for 1 minute until the garlic is fragrant.
Pour in the chicken broth and bring the mixture to a simmer. Add the dry pasta to the pot. Stir well.
Cover the pot and cook according to the pasta package directions, usually about 10-12 minutes, stirring occasionally to prevent sticking.
Once the pasta is nearly tender, stir in the heavy cream and the grated Parmesan cheese. Stir until the sauce thickens slightly.
Return the cooked chicken to the pot. Stir everything together and cook for 2 more minutes until the chicken is heated through.
Stir in the fresh basil. Serve immediately with extra Parmesan cheese on top.
Notes
If you prefer a thicker sauce, let it simmer uncovered for a few extra minutes after adding the cream.
You can substitute chicken thighs for breasts if desired.
For a richer flavor, use the oil from the sun-dried tomato jar instead of plain olive oil.