Ingredients
Serves 4–6
For the Chicken:
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2 large boneless skinless chicken breasts, halved horizontally (makes 4 thin cutlets)
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Salt & pepper to taste
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1 teaspoon garlic powder
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1 teaspoon Italian seasoning
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2 tablespoons olive oil
For the Sauce:
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3 cloves garlic, minced
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1 cup chicken broth
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1/2 cup heavy cream
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1/2 cup grated Parmesan cheese
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1/2 teaspoon red pepper flakes (adjust to taste)
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1/2 cup sun-dried tomatoes (in oil), drained and chopped
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1 teaspoon dried oregano
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Salt & pepper to taste
For the Pasta:
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12 oz pasta (fettuccine, penne, or rigatoni work great)
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Reserved pasta water (optional, for thinning sauce)
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Fresh basil or parsley, chopped (for garnish)
Instructions
Step 1: Cook the Pasta
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Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain and set aside. Reserve 1/2 cup pasta water.
Step 2: Sear the Chicken
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Season both sides of the chicken cutlets with salt, pepper, garlic powder, and Italian seasoning.
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Heat olive oil in a large skillet over medium-high heat.
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Sear chicken for 4–5 minutes per side until golden and cooked through (internal temp 165°F). Remove and set aside.
Step 3: Make the Marry Me Sauce
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In the same skillet, reduce heat to medium. Add a touch more oil if needed.
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Sauté garlic for 30 seconds until fragrant.
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Pour in chicken broth and bring to a simmer, scraping up any brown bits.
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Stir in heavy cream, Parmesan, red pepper flakes, sun-dried tomatoes, and oregano.
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Let simmer 3–4 minutes until thickened. Season with salt and pepper to taste.
Step 4: Combine
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Slice or return whole chicken breasts to the sauce and simmer for another 2 minutes to warm through.
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Toss cooked pasta into the sauce until coated. Add reserved pasta water a little at a time if sauce is too thick.
Step 5: Serve
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Plate pasta and top with chicken.
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Garnish with chopped basil or parsley and extra Parmesan if desired.