Marry Me Chicken Pasta
This is creamy sun-dried tomato pasta that uses chicken pieces instead of whole breasts - it cooks faster and gets more sauce coverage. The sun-dried tomatoes give it a tangy bite that cuts through all the cream.
Ingredients
Ingredients (~6 servings)
- ~2 lbs boneless skinless chicken breasts, cut into bite-size pieces
- 2 tsp kosher salt
- 2 Tbsp extra-virgin olive oil
- 4 garlic cloves minced
- 1 1/2 cups heavy cream
- 3/4 cup chicken stock
- 1 1/2 tsp chicken flavor "Better Than Bouillon"
- 3/4 cup freshly grated Parmesan cheese
- 1 jar sun-dried tomatoes 7-ounce, drained and roughly chopped
- 1 1/2 tsp Italian seasoning
- 3/4 tsp freshly cracked black pepper
- 3/4 tsp red pepper flakes optional
- 1/3 cup thinly sliced fresh basil leaves
- 1 lb penne pasta
Instructions
- Pat chicken dry and season with salt.
- Brown chicken in olive oil over medium heat for 10-12 minutes.
- Remove chicken and sauté garlic briefly.
- Add cream, stock, bouillon, Parmesan, sun-dried tomatoes, seasonings to skillet.
- Return chicken to sauce and simmer until chicken reaches 165F, 5-8 minutes.
- Boil pasta in salted water until al dente.
- Reserve 1/3 cup pasta water before draining.
- Add pasta and reserved water to sauce, tossing to combine.
- Top with fresh basil, remaining Parmesan, and optional red pepper flakes.
Notes
Use reserved pasta water to help sauce adhere to noodles.
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