Description
A rich, creamy, and indulgent one-pot chicken pasta featuring sun-dried tomatoes, garlic, and a velvety sauce made with cream cheese and parmesan. This quick weeknight dinner is a crowd-pleaser that delivers restaurant-quality flavor with minimal cleanup.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts
- 2 tablespoons unsalted butter
- 4–5 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped (drained)
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 1 cup chicken broth (low-sodium)
- 1 cup parmesan cheese, freshly grated
- 8 ounces pasta (penne, fettuccine, or rotini)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup fresh basil, chopped
- Salt and black pepper to taste
Instructions
- Pat chicken breasts dry and season with salt, pepper, and Italian seasoning. Pound chicken to 1/2-inch thickness.
- Heat butter in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown and cooked through. Remove chicken and set aside.
- Reduce heat to medium. Add garlic and sun-dried tomatoes to the skillet; sauté for 1-2 minutes until fragrant, scraping up brown bits.
- Pour in chicken broth and simmer for 1 minute. Lower heat to medium-low and whisk in cream cheese until melted and smooth.
- Stir in heavy cream and parmesan cheese, whisking until the sauce is glossy and thickened. Season with salt and pepper.
- Add dry pasta to the sauce. Pour in enough water or broth to cover pasta by 1 inch. Bring to a boil, then reduce to a simmer.
- Cook pasta for 8-10 minutes, stirring frequently, until al dente and sauce has thickened.
- Chop seared chicken into bite-sized pieces and return to the skillet. Toss to coat in sauce.
- Remove from heat, garnish with fresh basil and red pepper flakes, and serve immediately.
Notes
Ensure cream cheese is at room temperature to prevent lumps. Use low-sodium broth as sun-dried tomatoes and parmesan are salty. Stir pasta frequently to prevent sticking. For a lighter version, swap heavy cream for half-and-half. For dairy-free, use coconut cream and nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate with chicken
- Calories: 650
- Sugar: 6
- Sodium: 800
- Fat: 35
- Saturated Fat: 18
- Carbohydrates: 55
- Fiber: 3
- Protein: 35
Keywords: Marry Me Chicken Pasta, one-pot pasta, creamy chicken pasta, sun-dried tomato pasta, easy weeknight dinner, comfort food, gluten-free option