Marry Me Chicken Pasta with Glossy Sun-Dried Tomato Cream Sauce
By Lena Vasquez
Prep
15 min
Cook
25 min
Total
40 min
Servings
4
Level
Medium
Prep four portions at once by cooking the penne and sauce together, then keep leftovers chilled for later low-heat stovetop reheating. This Marry Me Chicken Pasta pairs golden seared chicken with ridged penne in a glossy, pale-orange sun-dried tomato cream sauce finished with fresh basil.
Oil from the sun-dried tomato jar seasons the skillet from the start, while chopped tomatoes and minced garlic build the sauce base. Heavy cream, freshly grated Parmesan, and red pepper flakes create the creamy finish. Penne rigate matters because its ridges catch the sauce, and reserved starchy pasta water helps it coat the pasta rather than sit heavily in the pan.
The chicken should develop a deep golden-brown edge before it is flipped, then rest before slicing so it stays juicy. In the skillet, the sauce should turn pale orange and glossy as the tomato oil and cream combine. The most common problem is overcooking the penne; boil it truly al dente because it continues cooking during the final toss.
Serve the pasta right away with basil ribbons and extra Parmesan, alongside a crisp green salad, roasted asparagus, or garlic bread. Refrigerated leftovers thicken as they cool, so warm them gently on the stovetop with a splash of milk or water to restore the sauce’s glossy consistency.
Why you'll love this recipe
- Makes four dinner portions in one skillet-and-pot session, so a planned meal and several refrigerated lunches can come from the same cooking effort.
- Leftovers stay usable for up to three days because the creamy pasta can be gently loosened with milk or water on the stovetop.
- The sauce reheats more smoothly over low heat, since gradual warming helps the thickened cream return to a glossy coating for the penne.
- Penne rigate holds the sun-dried tomato sauce in its ridges, which helps each portion stay well coated after refrigeration and reheating.
- Batch cooking works well when chicken is sliced after resting, allowing it to be divided neatly over individual pasta portions without shredding.
- Freezing is not recommended because the heavy cream sauce may break and become grainy after thawing, making refrigeration the better prep plan.
Ingredients
- •1 lb chicken breast (454g, sliced into thick cutlets)
- •1 lb penne pasta (454g)
- •2 tbsp oil from the sun-dried tomato jar (30ml)
- •0.5 cup sun-dried tomatoes (60g, packed in oil and chopped)
- •3 cloves garlic (minced)
- •1 cup heavy cream (240ml)
- •0.5 cup Parmesan cheese (50g, freshly grated, plus more for serving)
- •1 tsp red pepper flakes (2g)
- •0.25 cup fresh basil (ribboned)
- •salt (for seasoning chicken and pasta water)
- •pepper (for seasoning chicken)
- •1 cup reserved pasta water (240ml)
Instructions
- 1
Heat the oil from the sun-dried tomato jar in a large skillet over medium-high heat.
- 2
Season the chicken breast generously with salt and pepper.
- 3
Sear the chicken for 4-5 minutes per side until golden-brown and crispy, then remove it, let it rest, and slice it into thick strips.
- 4
Bring a large pot of salted water to a boil and cook the penne until al dente.
- 5
Reserve 1 cup of pasta water before draining the penne.
- 6
In the same skillet, sauté the garlic and sun-dried tomatoes for 1-2 minutes until the tomatoes blister slightly and the garlic is fragrant.
- 7
Stir in the heavy cream, Parmesan, and red pepper flakes, and bring the sauce to a gentle simmer until glossy and pale orange.
- 8
Toss the drained penne into the sauce, adding splashes of reserved pasta water until the sauce coats the pasta.
- 9
Top with the sliced chicken, fresh basil ribbons, and more grated Parmesan, then serve immediately.
FAQ
Nutrition (per serving)
Calories
645
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