Description
Succulent marry me chicken pasta promises culinary romance with its creamy sun-dried tomato sauce and tender chicken. Parmesan-kissed perfection awaits you in this irresistible Italian-inspired dish that sparks instant love at first bite.
Ingredients
Scale
Proteins:
- 2 chicken breasts
- 1/2 cup sun-dried tomatoes
- 1/4 cup bacon bits
Dairy and Creamy Components:
- 1 cup heavy cream
- 1/2 cup parmesan cheese
- 1/4 cup cream cheese
- 2 tablespoons butter
Seasonings and Additional Ingredients:
- 3 cloves garlic
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 1 pound pasta (penne or fettuccine)
- Salt to taste
- Black pepper to taste
- 1/4 cup fresh basil leaves
- 1/4 cup chicken broth
Instructions
- Prepare pasta according to package instructions in salted water until al dente, then drain and set aside, reserving some pasta water.
- Season chicken breasts generously with salt, black pepper, dried basil, and dried oregano, ensuring even coating.
- Heat olive oil in a large skillet over medium-high heat, then sear chicken for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
- Remove chicken and let rest on a cutting board, then slice into thin strips.
- In the same skillet, reduce heat to medium and sauté minced garlic until fragrant, approximately 30 seconds.
- Add sun-dried tomatoes, bacon bits, and red pepper flakes, stirring continuously for 1-2 minutes to develop deep flavors.
- Pour chicken broth into the skillet, scraping any browned bits from the bottom of the pan.
- Incorporate heavy cream, cream cheese, and butter, stirring until smooth and slightly thickened.
- Sprinkle in parmesan cheese, whisking constantly to create a creamy, velvety sauce.
- Gently fold sliced chicken and cooked pasta into the sauce, adding reserved pasta water if needed to achieve desired consistency.
- Garnish with fresh basil leaves and an extra sprinkle of parmesan cheese before serving hot.
Notes
- Master the pasta water trick by saving a cup before draining, which helps create a silky sauce consistency and prevents dryness.
- Prevent chicken from becoming tough by using a meat thermometer to ensure precise 165°F internal temperature, guaranteeing juicy, tender results.
- Transform this dish into a lighter version by substituting heavy cream with Greek yogurt or half-and-half, reducing overall calorie content without sacrificing flavor.
- Accommodate vegetarian preferences by replacing chicken with grilled portobello mushrooms or plant-based chicken alternatives, maintaining the recipe’s rich, creamy essence.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 800
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 45 g
- Saturated Fat: 22 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 150 mg