Marry Me Chicken Pasta — but It’s Not What You Think

Honestly, I wasn’t expecting to fall for a chicken recipe so hard. This isn’t your usual weeknight supper. Instead, I was drawn in by the way the garlic sizzled when I tossed it in the pan, filling the kitchen with that rich, roasted aroma. Then came the creamy sauce—tangy from the sun-dried tomatoes, velvety from the cream—clinging to every piece of chicken and twirling around the spaghetti. It’s surprisingly comforting but also kind of addictive, like a secret you can’t keep. And right now, with spring trying to peek through and people craving easy comfort, this felt like the answer. Not to mention, it’s one of those dishes that feels a little fancy but is stupid simple to make. Maybe it’s the way everything comes together—fast enough for a weeknight, special enough to make you feel like a hero in your own kitchen.

Creamy Sun-Dried Tomato Chicken Pasta

This dish features tender chicken breasts cooked until golden, combined with a creamy, tangy sauce made from sun-dried tomatoes and cream. The sauce coats al dente spaghetti, resulting in a rich, velvety texture with vibrant tomato notes and a satisfying final appearance of coated pasta and browned chicken.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Italian

Calories: 650

Ingredients Equipment Method

Ingredients

  

• 2 large boneless, skinless chicken breasts sliced into strips
• 3 cloves garlic minced
• 1/2 cup sun-dried tomatoes in oil chopped
• 1 cup heavy cream
• 12 oz spaghetti
• 2 tablespoons olive oil
• to taste salt and pepper
• 2 tablespoons grated Parmesan cheese optional garnish

Equipment

• Large skillet or frying pan
• Pot for pasta
• Chef's knife
• Cutting board
• Tongs or spaghetti fork

Method

 

1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente, following package instructions.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat until shimmering. Add sliced chicken breasts and cook until golden brown on both sides, about 4-5 minutes per side. Remove chicken from skillet and set aside.
3. Add minced garlic and chopped sun-dried tomatoes to the same skillet. Sauté until fragrant, about 1 minute, until garlic turns golden and sun-dried tomatoes release their aroma.
4. Pour in the heavy cream, stirring to combine with the garlic and sun-dried tomatoes. Bring to a gentle simmer and cook until the sauce thickens slightly, about 3-4 minutes. Season with salt and pepper to taste.
5. Return the cooked chicken to the skillet, stirring to coat with the sauce. Drain the pasta and add it to the skillet, tossing everything together until evenly coated and heated through.
6. Serve immediately, garnished with grated Parmesan cheese and an extra crack of black pepper if desired. Observe the sauce cling to the pasta, with bright red sun-dried tomatoes and crispy-browned chicken on top.

And honestly, I’m just glad I did. Sometimes the best discoveries are ones you weren’t looking for. All I know is, I’ll be making this in a lot of different moods, seasons, maybe even just because the fridge says so. Who knew chicken could be so persuasive?