Marry Me Chicken Pasta
This marry me chicken pasta features golden pan-seared chicken cutlets served over pasta in a rich sun-dried tomato cream sauce with white wine, garlic, and fresh basil. Ready in under 30 minutes, this impressive but easy weeknight dinner lives up to its name.
Ingredients
Chicken
- 2 chicken breasts sliced in half horizontally and pounded to even thickness
- drizzle of oil
- salt and pepper to taste
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
Pasta
- pasta of your choice
Sun-Dried Tomato Cream Sauce
- 2 tbsp butter
- 1/2 large onion diced
- 1 tbsp garlic minced
- 3 tbsp tomato paste
- 1/4 cup white wine
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup sun-dried tomato
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- fresh basil and parmesan for finishing
Instructions
- Prep the chicken: Slice chicken breasts in half horizontally into thin cutlets. Pound to even thickness. Season with salt, pepper, onion powder, garlic powder, and paprika.
- Sear the chicken: Heat oil over medium-high heat. Cook chicken until golden brown on both sides and cooked through. Set aside.
- Boil the pasta: Cook pasta in well-salted boiling water according to package instructions. Reserve 1 cup pasta water before draining.
- Build the sauce: Melt butter in the same pan. Cook diced onion until softened. Add garlic and cook until fragrant. Add tomato paste and cook for 1-2 minutes.
- Deglaze: Add white wine and scrape up any bits from the pan. Simmer for 1-2 minutes.
- Finish the sauce: Add cream, broth, sun-dried tomatoes, Italian seasoning, thyme, and oregano. Simmer until thickened, about 5 minutes.
- Add basil: Stir in fresh basil.
- Combine: Toss cooked pasta in the sauce. Add a few splashes of your reserved pasta water and stir/adjust to reach your desired texture Slice chicken and place on top.
- Serve: Garnish with fresh basil and grated parmesan and serve immediately.
