Marry Me Chicken Pasta (One Pot Recipe!)
Looking for a creamy, flavorful dinner? This Marry Me Chicken Pasta recipe is the perfect combination of tender chicken, sun-dried tomatoes, and parmesan in a rich cream sauce. A quick, easy dish guaranteed to impress
Servings: 4 Servings
Equipment
- 1 large skillet
Ingredients
- 2 lbs chicken breast
- 16 oz bowtie pasta
- 2 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoon olive oil
- 2 tablespoon butter
- 2 tablespoon fllour
- ½ cup heavy cream
- 2 cups chicken stock
- ½ cup parmesan cheese
- ½ cup sundried tomatoes
- 1 tablespoon italian seasoning
- 1 shallot
Instructions
- In a small bowl mix together the salt, pepper, garlic powder, and paprika. Season the chicken with this mixture and set aside.
- Bring a large pot of salted water to a boil and prepare the pasta according to package directions.
- While the pasta cooks, add the olive ol to a llarge skillet over medium high heat. Cook the chicken on one side for 5 minutes.
- Flip the chicken over and continue cooking for an additional 5-7 minutes or until it reaches an internal temperature of 165 degrees.
- Remove the chicken and set aside. Add the butter to the pan along with the slilced shallot and cook for 1-2 minutes.
- Sprinkle the flour in and stir to coat the shallots in the flour.
- 1 cup at a time add the chicken stock in, stirring in between for 2-3 minutes to allow the sauce to thicken up.
- Stir in the sundried tomatoes and Italian seasoning.
- Turn the heat off and then stir in the heavy cream and parmesean cheese and stir until the cheese is melted.
- Add the pasta to the dish and toss to combine.
- Top with the cooked chicken and enjoy!
Notes
Cook the pasta until it's just al dente. It should still have almost a little crunch to it, this is because we are going to finish cooking it in the sauce and you don't want overcooked, gummy pasta.
Searing the chicken to perfection ensures that you get those delicious crispy brown bits in the bottom of the pan to start building flavor in our sauce. Make sure the pan has been heating with the olive oil in it and season the chicken before you sear it and allow it to get golden brown on one side before flipping.
Be sure to reduce your heat of your pan to medium or a simmer when adding the heavy cream, you don't want it to curdle!
Use freshly grated parmesan for this, the pre shredded and pre grated stuff has anti-caking agents in it which will not allow it to melt down nicely for an ultra smooth sauce.
Searing the chicken to perfection ensures that you get those delicious crispy brown bits in the bottom of the pan to start building flavor in our sauce. Make sure the pan has been heating with the olive oil in it and season the chicken before you sear it and allow it to get golden brown on one side before flipping.
Be sure to reduce your heat of your pan to medium or a simmer when adding the heavy cream, you don't want it to curdle!
Use freshly grated parmesan for this, the pre shredded and pre grated stuff has anti-caking agents in it which will not allow it to melt down nicely for an ultra smooth sauce.