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Marry Me Chicken Pasta in a wide shallow white ceramic bowl: penne coated in a glossy blush-orange cream sauce, sliced…

Marry Me Chicken Pasta

Seared chicken cutlets and short pasta tossed in the famous creamy sun-dried tomato, garlic and Parmesan sauce, so the whole dinner ends up in one bowl. It's on the table in about 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Ingredients Method Notes

Ingredients
  

  • 12 oz penne or rigatoni
  • 1 1/4 lb boneless skinless chicken breasts about 2 large
  • 1 tsp kosher salt plus more for the pasta water
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp Italian seasoning
  • 2 tbsp olive oil or oil from the sun-dried tomato jar
  • 1 tbsp butter
  • 4 cloves garlic minced
  • 1/2 cup oil-packed sun-dried tomatoes drained and chopped
  • 1/2 tsp red pepper flakes use 1/4 tsp for mild
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 3/4 cup Parmesan freshly grated, plus more for serving
  • 1/4 cup fresh basil torn

Method
 

  1. Bring a large pot of water to a boil and salt it well. It should taste like mild seawater.
  2. Slice each chicken breast in half horizontally to make thin cutlets, about 1/2 inch thick. Pat them dry and season both sides with the salt, pepper, smoked paprika and Italian seasoning.
  3. Heat the oil in a 12-inch skillet over medium-high heat until it shimmers. Lay the cutlets in and leave them alone for 4 to 5 minutes, until the bottoms are deep golden and release easily. Flip and cook another 3 to 4 minutes, until the thickest part reads 165°F. Move to a cutting board.
  4. While the chicken cooks, drop the pasta into the boiling water. Cook it 1 minute short of the package time. Scoop out 1 cup of pasta water before draining.
  5. Lower the skillet heat to medium. Add the butter, then the garlic, sun-dried tomatoes and red pepper flakes. Stir for about 1 minute, just until the garlic smells sweet and toasty. Don't let it brown.
  6. Pour in the broth and scrape up the browned bits from the bottom of the pan. Let it bubble for 2 minutes so it reduces slightly.
  7. Stir in the cream and bring it to a gentle simmer, not a rolling boil. Cook 3 to 4 minutes, until it coats the back of a spoon.
  8. Take the pan off the heat for a moment and stir in the Parmesan a handful at a time so it melts smooth.
  9. Add the drained pasta and toss. Splash in pasta water, a few tablespoons at a time, until the sauce is glossy and loose enough to slide around the pan.
  10. Slice the chicken into strips, add it back along with any juices from the board, and fold in the basil. Taste and adjust the salt before serving.

Notes

Halve the chicken breasts into thin cutlets so they stay juicy and cook through in under 10 minutes; check for 165°F with a thermometer. Use oil-packed sun-dried tomatoes, which are softer and more flavorful, and their oil is good for searing. Grate your own Parmesan, since pre-shredded cheese can make the sauce clumpy. Keep the cream at a gentle simmer so it doesn't split. Undercook the pasta by a minute and don't skip the pasta water, because its starch helps the sauce cling. Refrigerate leftovers in an airtight container within 2 hours for 3 to 4 days. Reheat with 2 to 3 tablespoons of broth, milk or water. Freezing is not recommended. Boneless skinless chicken thighs also work; sear them about 5 minutes per side.