Marry Me Chicken Pasta without Flour

5 from 1 vote

Impress everyone with this Marry Me Chicken Pasta recipe! Creamy, sun-dried tomato-infused sauce draped over tender chicken breasts and served over your favorite pasta.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American, Mediterranean

Servings: people

Calories: 596kcal

Author: Dr. Nena Stefanovic

Ingredients

4 chicken breasts cutlets, skinless, boneless
2 tablespoon olive oil extra virgin
2 cloves garlic minced
½ teaspoon red pepper flakes
1 cup heavy cream
1 cup broth chicken broth or vegetable broth (or one chicken or vegetable bouillon and 1 cup water)
½ cup Parmesan
1 teaspoon Herbes de Provence spice mix
½ teaspoon salt
¼ teaspoon black pepper
¼ cup sundried tomatoes
¼ teaspoon paprika

US Customary - Metric

Instructions

Start by seasoning the chicken breasts with salt and pepper, Herbes de Provence, paprika, and red pepper flakes on both sides. Massage the spices in the chicken with your hands.
4 chicken breasts, ½ teaspoon red pepper flakes, 1 teaspoon Herbes de Provence, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon paprika
Heat olive oil in a large skillet over medium heat to medium-high heat. Add chicken breasts and cook until golden brown on each side and no longer pink in the center (about 7-8 minutes per side, depending on thickness). You may have to flip the chicken several times to cook evenly. Feel free to cut in one of the pieces with a sharp knife to check for doneness. When done, remove the chicken from the skillet and set aside.
2 tablespoon olive oil
Add minced garlic and sauté in the same skillet until fragrant for about a minute. Don't overcook the garlic, as it may give the dish a bitter taste.
2 cloves garlic
Pour in the chicken broth or vegetable broth, or add chicken or vegetable bouillon and 1 cup of water, scraping the bottom of the skillet. Allow the broth to simmer for a few minutes.
1 cup broth
Add the heavy cream, Parmesan cheese, and sundried tomatoes. Stir well to combine after each addition.
1 cup heavy cream, ½ cup Parmesan, ¼ cup sundried tomatoes
Bring the mixture to a gentle simmer and cook for a few minutes until it thickens slightly.
Return the cooked chicken breasts to the skillet. Simmer for an additional 3-4 minutes to heat the chicken through. Flip the chicken in the sauce to coat all sides evenly.
Serve the chicken and sauce over cooked pasta, garnished with chopped fresh parsley. This Marry Me Chicken pasta goes well with white wine.

Video

Notes

Refer to the post above for video instructions and other useful information.
Nutrition information is an estimate and will depend on your specific ingredients.

Substitutions/Variations

I used homemade vegetable bouillon in my recipe and added 1 cup of water. You can do the same or use 1 cup of vegetable or chicken broth.
Instead of chicken breasts, you can use chicken thighs or even shrimp for a seafood twist. For a vegetarian option, try substituting with tofu or chickpeas.
If you prefer a lighter sauce, swap the heavy cream with half-and-half or whole milk. For a dairy-free option, coconut cream or non-dairy milk (like almond or cashew) can be used, although the flavor will differ slightly. I only made it with heavy cream, so I can't for sure say how it tastes with alternatives.
Add veggies like spinach, mushrooms, bell peppers, or asparagus to increase the nutritional value. Sauté them along with the garlic for added flavor.
You can also add dried Italian seasoning.
I used bow-tie pasta in my recipe, but you can use any pasta shape. Penne pasta, angel hair pasta, spaghetti, linguine, or fettuccine work well with this creamy sauce.
You can control the spiciness level with red pepper flakes. Add more for a kick, or omit them for a milder flavor.

Helpful Tips and Tricks

Taste as you cook and adjust seasonings accordingly. Balancing salt, acidity, sweetness, and spiciness can take your dish from good to great.
You should consider using fresh herbs, like parsley or basil, as a finishing touch. Chopped herbs add freshness and color to the dish right before serving. I used parsley in my recipe (see video).
You can save some pasta water before draining when pasta is cooked. This starchy water can be added to the sauce to help it emulsify and cling better to the pasta, creating a silkier texture.
Cook pasta per package directions until it's al dente (firm to the bite). Overcooked pasta can become mushy and won't hold the sauce as well.

Quick Tip: Allow the sauce to simmer gently to thicken rather than cranking up the heat. This gradual process ensures a smooth and creamy consistency without burning at the bottom of the pan.

Frequently Asked Questions

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

Can I make this dish ahead of time?

You can prepare components of the dish in advance (such as cooking the chicken or making the sauce) and assemble them just before serving to maintain optimal texture and flavor. I sometimes cook chicken breasts in the air fryer a day or two before and keep them in an airtight container in the fridge. When I want to make this dish for dinner quickly on busy weeknights, I cook the sauce, add chicken from the refrigerator, and let it simmer in the sauce until warmed through.

What side dishes pair well with this pasta?

This delicious creamy chicken goes great with a side salad, steamed vegetables, garlic bread, or roasted potatoes for a complete meal.

Tried this recipe? I would love to see it on Instagram! Mention @nenaswellnesscorner or tag #nenaswellnesscorner

Nutrition