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Close-up of velvety orange-hued sauce coating penne pasta with bits of sun-dried tomatoes. (Marry Me Chicken Pasta)

Marry Me Chicken Pasta with Creamy Sun-Dried Tomato Sauce

This Marry Me Chicken Pasta features al dente penne in a velvety orange-hued sun-dried tomato cream sauce, topped with golden-brown seared chicken, emerald parsley, and parmesan. A restaurant-quality dinner that is incredibly easy to make.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb (454g) Penne Pasta Cooked al dente
  • 1.5 lbs (680g) Chicken Breast Boneless, skinless, sliced into medallions
  • 1/2 cup (60g) Sun-Dried Tomatoes Oil-packed, finely chopped
  • 1.5 cups (360ml) Heavy Cream Room temperature
  • 1/2 cup (120ml) Chicken Broth Low sodium
  • 1 tbsp (15g) Tomato Paste For color and depth
  • 3 cloves Garlic Minced
  • 1/2 cup (50g) Parmesan Cheese Finely grated
  • 1/4 cup (10g) Fresh Parsley Emerald green, chopped
  • 1 tsp (2g) Cracked Black Pepper Freshly ground

Equipment

  • 1 Heavy-Bottomed Skillet Stainless steel or cast iron preferred for searing.
  • 1 Large Pasta Pot To boil the penne pasta.
  • 1 Microplane or Fine Grater For the parmesan dusting.

Method
 

Prepare the Chicken
  1. Season chicken slices. Heat oil and butter in a skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden-brown and juicy. Remove and set aside.
Build the Sauce
  1. Sauté garlic, tomato paste, and sun-dried tomatoes in the same skillet. Deglaze with chicken broth, scraping the fond.
  2. Whisk in heavy cream and simmer until the sauce is velvety and orange-hued. Stir in half the parmesan.
Combine and Serve
  1. Add al dente penne to the sauce and toss to coat. Layer seared chicken on top.
  2. Top with chopped parsley, remaining parmesan, and cracked black pepper.

Notes

Ensure chicken is patted dry for the best golden-brown crust.
Use room temperature cream to prevent the sauce from breaking.