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Rolling Sauce

The Best Marry Me Chicken Pasta

Juicy seared chicken breast in a creamy garlic, sun-dried tomato, and parmesan sauce, tossed with penne or rigatoni. A one-pan dinner that lives up to the hype.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

Chicken
  • - 2.2 lb 1 kg boneless, skinless chicken breast, sliced into 1 cm strips
  • - salt to taste
  • - 2 tablespoons olive oil
Sauce
  • - 3 tablespoons 40 g butter
  • - 1 medium onion about 120 g, finely chopped
  • - 3 cloves garlic sliced
  • - 1 tablespoon all-purpose flour
  • - ¾ cup + 1 tablespoon 200 ml chicken stock
  • - 1 cup 250 ml heavy cream
  • - 2.8 oz 80 g sun-dried tomatoes, cut into thin strips
  • - 1 teaspoon cayenne pepper
  • - 1 teaspoon dried oregano
  • - 1.75 oz 50 g parmesan, finely grated
  • - 1 bunch fresh basil chopped
Pasta
  • - 12 oz 340 g penne or rigatoni
  • - salt for the pasta water

Method
 

  1. Slice the chicken breasts into 1 cm strips and season with salt. Heat the olive oil in a large skillet over high heat. Sear the chicken in a single layer until golden on both sides (not cooked through). Remove and set aside.
  2. In the same skillet, melt the butter over medium heat. Add the onion and garlic and cook until the onion is translucent.
  3. Sprinkle in the flour, stir to coat, and cook for about 1½ minutes. Pour in the chicken stock and heavy cream, stirring until smooth.
  4. Add the sun-dried tomatoes, cayenne, and oregano. Stir in the grated parmesan and chopped basil until the sauce is smooth and glossy.
  5. Meanwhile, cook the pasta in well-salted boiling water until al dente. Drain, reserving a splash of pasta water.
  6. Return the chicken to the skillet and simmer in the sauce over medium heat for 10-15 minutes, until cooked through. Add the drained pasta and toss to coat, loosening with reserved pasta water if needed. Finish with extra parmesan and basil.

Notes

  • Storage: Keeps in the fridge for up to 3 days. Reheat with a splash of cream or pasta water to loosen the sauce.
  • Make ahead: The chicken and sauce can be made a day ahead; cook the pasta fresh and combine before serving.
  • Swap: Bowtie, shells, or fusilli work in place of penne/rigatoni. Chicken thighs can be used instead of breast. Swap half the cream for milk for a lighter sauce.