How to Master Creamy Pasta Technique

Proper Chicken Searing

Achieving golden crust through correct heat management and timing. This technique develops foundational flavor compounds through Maillard reaction while ensuring the interior remains juicy and tender rather than overcooked.

Sauce Foundation Building

Layering aromatics and creating roux for optimal flavor development and texture. This critical step ensures the sauce will have proper body and cling to the pasta rather than remaining thin and watery.

Temperature Control

Managing heat levels throughout cooking to prevent sauce breaking or protein toughening. Maintaining gentle heat when incorporating dairy prevents separation and creates a silky-smooth emulsion that coats the pasta perfectly.

Component Integration

Timing the combination of pasta, sauce, and protein for ideal texture and flavor melding. This final assembly step ensures all elements maintain their ideal doneness while absorbing appropriate amounts of sauce.

Baking Tips

Use chicken breasts of similar size and thickness for even cooking - butterflying or pounding them helps achieve consistent results

For maximum flavor, rehydrate sun-dried tomatoes not packed in oil by soaking in hot water for 30 minutes before using

Salt the pasta water until it tastes like the sea for properly seasoned pasta

Reserve more pasta water than you think you'll need - it's a great way to adjust sauce consistency at the end

Don't rush the roux stage - cooking the flour for at least a minute removes the raw flour taste

Add the Parmesan off the heat if your sauce is very hot to prevent it from becoming grainy

Let chicken rest for at least 5 minutes before slicing to retain its juices

Use freshly grated Parmesan cheese rather than pre-grated for better melting and flavor

For a lighter version, substitute half-and-half for the heavy cream (though the sauce won't be as thick)

Make the dish ahead by preparing the sauce and cooking the chicken, then reheating and adding freshly cooked pasta just before serving

For deeper flavor, marinate the chicken in a mixture of olive oil, garlic, and herbs for up to 4 hours before cooking

If you prefer more sauce, increase the cream to 2 cups and add an extra tablespoon of flour to maintain thickness

Customize with additional vegetables like baby spinach or roasted red peppers stirred in at the end

Marry Me Chicken Pasta

Name: Marry Me Chicken Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: For the Chicken:; 1½ pounds boneless, skinless chicken breasts (about 3 medium breasts); 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; ½ teaspoon Italian seasoning; ¼ teaspoon red pepper flakes (adjust to taste); 2 tablespoons olive oil; 3 tablespoons butter, divided; For the Pasta and Sauce:; 12 ounces fettuccine or pappardelle pasta; 4 cloves garlic, minced; ½ cup sun-dried tomatoes in oil, drained and chopped; 1 shallot, finely diced; 2 tablespoons all-purpose flour; 1 cup chicken broth, low sodium; 1½ cups heavy cream; ½ cup freshly grated Parmesan cheese, plus more for serving; 1 teaspoon dried thyme; 1 tablespoon fresh lemon juice; ⅓ cup fresh basil leaves, torn or chiffonade, plus more for garnish; For Garnish:; Fresh basil leaves; Additional grated Parmesan cheese; Freshly ground black pepper; Red pepper flakes (optional)

This Marry Me Chicken Pasta combines tender chicken breast with sun-dried tomatoes and a luxurious garlic cream sauce, all tossed with al dente pasta for a restaurant-quality Italian-inspired dish. Requiring careful attention to sauce consistency and proper chicken cooking technique, this medium-difficulty recipe rewards cooks with a harmonious blend of savory, tangy, and creamy elements. The precise balance of herbs, spices, and Parmesan creates an elevated comfort food perfect for date nights, family gatherings, or special occasions, delivering a memorable dining experience that showcases culinary skill while remaining accessible to home cooks with some experience.

Prep Time

15 Minutes

Cook Time

30 Minutes

Total Time

45 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Chicken:

1½ pounds boneless, skinless chicken breasts (about 3 medium breasts)

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ teaspoon Italian seasoning

¼ teaspoon red pepper flakes (adjust to taste)

2 tablespoons olive oil

3 tablespoons butter, divided

For the Pasta and Sauce:

12 ounces fettuccine or pappardelle pasta

4 cloves garlic, minced

½ cup sun-dried tomatoes in oil, drained and chopped

1 shallot, finely diced

2 tablespoons all-purpose flour

1 cup chicken broth, low sodium

1½ cups heavy cream

½ cup freshly grated Parmesan cheese, plus more for serving

1 teaspoon dried thyme

1 tablespoon fresh lemon juice

⅓ cup fresh basil leaves, torn or chiffonade, plus more for garnish

For Garnish:

Fresh basil leaves

Additional grated Parmesan cheese

Freshly ground black pepper

Red pepper flakes (optional)

Instructions

Bring a large pot of generously salted water to a boil for the pasta.

If chicken breasts are very thick, butterfly them or pound to an even thickness of about ¾ inch. This ensures even cooking and tender results.

In a small bowl, combine salt, pepper, Italian seasoning, and red pepper flakes. Season both sides of the chicken breasts evenly with this mixture.

Heat olive oil and 1 tablespoon butter in a large, heavy-bottomed skillet over medium-high heat until shimmering but not smoking.

Add the seasoned chicken breasts to the hot skillet and cook undisturbed for 5-6 minutes until golden brown on the bottom.

Flip chicken breasts and continue cooking for another 5-6 minutes until internal temperature reaches 165°F (74°C). Remove chicken to a plate and tent loosely with foil to rest.

Add the pasta to the boiling water and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.

In the same skillet used for chicken, reduce heat to medium and add the remaining 2 tablespoons of butter.

Add shallots and cook for 2 minutes until softened, then add garlic and cook for another 30 seconds until fragrant, stirring constantly to prevent burning.

Add the sun-dried tomatoes and cook for 1 minute to release their flavors into the fat.

Sprinkle flour over the mixture and stir constantly for 1-2 minutes to cook the raw flour taste out while forming a roux.

Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Whisk until smooth and slightly thickened.

Gradually pour in the heavy cream while whisking continuously. Add the dried thyme and bring the sauce to a gentle simmer.

Reduce heat to medium-low and let the sauce simmer for 3-5 minutes until it begins to thicken slightly. The sauce should coat the back of a spoon but still be pourable.

Stir in the Parmesan cheese until fully melted and incorporated into the sauce.

Slice the rested chicken breasts into ½-inch thick slices against the grain.

Add the drained pasta directly to the sauce in the skillet. If the sauce is too thick, add reserved pasta water a few tablespoons at a time until you reach your desired consistency.

Gently fold in the lemon juice and fresh basil, then nestle the sliced chicken into the pasta.

Allow everything to simmer together for 1-2 minutes for the flavors to meld.

Serve immediately, garnished with additional fresh basil, grated Parmesan cheese, freshly ground black pepper, and red pepper flakes if desired.

Marry Me Chicken Pasta

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Master Creamy Pasta Technique

Marry Me Chicken Pasta

Ingredients

Instructions