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Marry Me Chicken Pasta served on a plate and garnished with Basil.
Print Recipe

Marry Me Chicken Pasta

Easy and delicious pasta with fried chicken breasts and a creamy pasta sauce.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: Chicken, Pasta
Servings: 6
Calories: 610kcal

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

  • 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).
  • Cut chicken breasts lengthwise in half. Sprinkle both sides of the breasts with the chicken seasonings: salt, garlic powder, Italian herbs, and black pepper.
  • Heat up olive oil in a skillet or a deep pan (dutch oven works well here).
  • 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).
  • While the chicken is frying, mince the garlic and finely chop the onions and sun-dried tomatoes. Chiffonade the basil leaves. Set aside.
  • Once the chicken is done frying, add the chopped onion and sauté for 2-3 minutes or until soft.
  • Add in the minced garlic and tomatoes. Heat through.
  • 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.
  • Slowly add the heavy whipping cream whisking all the while to avoid clumping.
  • Then add the chicken broth. Mix until well-incorporated and heated through.
  • Add the cooked pasta to the cream and mix well.
  • Cut the chicken breasts into thin strips making sure to cut against the grain.
  • Add the cut chicken to the pasta and cream and mix everything together. Alternatively served the chicken slices on the top of the pasta.
  • Sprinkle with chiffonaded basil before serving and Parmesan Cheese (if desired).