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Marry Me Chicken Pasta

Easy and delicious pasta with fried chicken breasts and a creamy pasta sauce.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6
Calories: 610 kcal
Course: Main Course
Cuisine: Italian , American

Ingredients

  • 1lb 5 oz (600g) chicken breasts
  • ½ cup flour
  • 1lb 2 oz (500g) pasta
Chicken Seasoning (enough to sprinkle on chicken)
  • salt
  • garlic powder
  • Italian seasoning (Italian herb mix)
  • black pepper
Sauce
  • 1 Onion, medium-small
  • 4 garlic cloves
  • ½ cup sundried tomatoes in oil
  • 1 cup white wine
  • 2 ½ cups chicken broth
  • 1 ½ cups heavy whipping cream
  • 1 tsp oregano
  • ⅛ tsp black pepper
  • Salt, to taste
  • 1 bunch basil leaves
Optional
  • Parmesan cheese (enough to sprinkle in each plate)

Instructions

    Cup of Yum
  1. Heat a medium-sized pot of water on the salt to cook pasta. Once ready, cook the pasta in the water according to package instructions. (Prepare the sauce while the pasta is cooking).
  2. Cut chicken breasts lengthwise in half. Sprinkle both sides of the breasts with the chicken seasonings: salt, garlic powder, Italian herbs, and black pepper.
  3. Heat up olive oil in a skillet or a deep pan (dutch oven works well here).
  4. Add Flour to a bowl and dredge the seasoned chicken in the flour. Fry the chicken in the olive oil for 2-3 minutes per side or until the chicken is golden brown. Remove from oil and set aside on a separate plate. Don't overcrowd the pan (Fry in batches if needed).
  5. While the chicken is frying, mince the garlic and finely chop the onions and sun-dried tomatoes. Chiffonade the basil leaves. Set aside.
  6. Once the chicken is done frying, add the chopped onion and sauté for 2-3 minutes or until soft.
  7. Add in the minced garlic and tomatoes. Heat through.
  8. Then add the wine and let it cook down until almost nothing is left. Add a 2 tablespoon of the leftover flour from dredging the chicken to the pan. Mix until well combined.
  9. Slowly add the heavy whipping cream whisking all the while to avoid clumping.
  10. Then add the chicken broth. Mix until well-incorporated and heated through.
  11. Add the cooked pasta to the cream and mix well.
  12. Cut the chicken breasts into thin strips making sure to cut against the grain.
  13. Add the cut chicken to the pasta and cream and mix everything together. Alternatively served the chicken slices on the top of the pasta.
  14. Sprinkle with chiffonaded basil before serving and Parmesan Cheese (if desired).