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Marry Me Chicken Pasta

a bowl of marry me chicken pasta made with garlic, cream, Parm, sun dried tomatoes, italian seasoning topped with fresh basil
  • Serves:  4
  • Prep Time:  15 min
  • Cook Time:  30 min

Ingredients

  • 3 boneless, skinless chicken breasts, cut into bite-size pieces (about 1½ pounds)
  • 1 ½ teaspoons kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1 cup heavy cream
  • ½ cup chicken stock
  • 1 teaspoon chicken flavor “Better Than Bouillon”, (or 1 chicken bouillon cube)
  • ½ cup freshly grated Parmesan cheese
  • 1 (7-ounce) jar sun-dried tomatoes, drained and roughly chopped
  • 1 teaspoon Italian seasoning
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon red pepper flakes, (optional)
  • ¼ cup thinly sliced fresh basil leaves
  • ¾ pound penne pasta

Method

  1. Pat the chicken dry with paper towels. Season all over with 1 teaspoon of the salt.
  2. Heat the oil in a large skillet over medium heat. Once the oil is glistening, add the chicken and cook until browned all over, about 10 minutes. Transfer to a plate.
  3. To the same skillet, add the garlic and cook until fragrant, about 30 seconds. Stir in the heavy cream, chicken stock, bouillon, ¼ cup of the parmesan cheese, sun-dried tomatoes, Italian seasoning, pepper, ¼ teaspoon of the red pepper flakes, if using, and remaining ½ teaspoon of salt until combined. Return the chicken to the skillet. Bring the sauce to a simmer, then reduce the heat to medium low. Cook until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, 5 to 8 more minutes.
  4. Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the pasta until al dente according to the package instructions. Reserve ¼ cup of the liquid and drain.
  5. Add the pasta to the sauce along with the reserved pasta water and toss to combine. Serve topped with the basil, remaining ¼ cup of Parmesan cheese, and remaining ¼ teaspoon of red pepper flakes, if using.