Marry Me Chicken Pasta: 5-Minute Creamy Recipe You’ll Love

Scale

2 large boneless chicken breasts

2 tbsp olive oil

4 garlic cloves (minced)

½ cup sun-dried tomatoes (chopped)

1 cup heavy cream

½ cup chicken broth

½ cup freshly grated Parmesan cheese

¼ tsp red pepper flakes

Salt and black pepper to taste

12 oz pasta (penne or fettuccine)

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1. Season chicken with salt and pepper, then sear in olive oil until golden. Remove and set aside.

2. In the same pan, sauté garlic until fragrant. Add sun-dried tomatoes and cook for 1 minute.

3. Pour in chicken broth and heavy cream, scraping up browned bits from the pan.

4. Stir in Parmesan and red pepper flakes, then simmer until slightly thickened.

5. Return chicken to the pan and cook until done.

6. Cook pasta separately until al dente, then toss with sauce.

7. Serve immediately with extra Parmesan and basil.

Use chicken thighs instead of breasts for richer flavor.

Add spinach or mushrooms for more texture.

Store leftovers in the fridge for up to 3 days; reheat gently with extra cream.