Marry Me Chicken Pasta is one of those dishes that seems to have a magical folklore around it. It's essentially the culinary equivalent of a love potion; if legend is to be believed, this dish has the power to elicit marriage proposals. Of course, dining doesn't hinge on romance alone—it hinges on flavor—and this dish has it in spades. With its creamy sauce, robust sun-dried tomatoes, and a hint of heat from red pepper flakes, it's a recipe borrowed from the best of Italian and American cuisine, a delightful hybrid that's sophisticated yet down to earth. It's perfect for a special date night at home, an anniversary, or when you want to bring a touch of amour to the dinner table.

This dish is rich and bold, so it calls for sides that can complement without overshadowing. A simple arugula salad, dressed lightly with lemon and olive oil, adds a peppery freshness. For a cozy, carb-friendly meal, garlic bread is a perfect accompaniment. For veggie lovers, roasted asparagus or broccolini won't disappoint. And, of course, a glass of a full-bodied Chardonnay or a dry Rosé pairs beautifully with the creamy sauce and the pasta.

Servings: 4

- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts, pounded to even thickness
- Salt and fresh ground black pepper, to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes (adjust to heat preference)
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes, chopped
- 2 tablespoons fresh basil, chopped, plus more for garnish
- 8 ounces of your favorite pasta (penne, spaghetti, or fettuccine work well)

1. Start by cooking the pasta according to the package instructions until al dente. Drain and set aside, reserving a little pasta water for sauce adjustments later.

2. Season the chicken breasts with salt, pepper, and garlic powder. In a large skillet over medium-high heat, warm the olive oil. Once hot, add chicken and cook for 5-7 minutes on each side, or until golden and cooked through. Remove chicken from the skillet and set aside.

3. In the same skillet, reduce the heat to medium. Add the minced garlic and red pepper flakes, cooking for about 1 minute, or until the garlic is fragrant and golden.

4. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream, Parmesan cheese, and sun-dried tomatoes, allowing the sauce to simmer for a couple of minutes to thicken slightly.

5. Slice the rested chicken into strips and return it to the skillet, along with any juices that have accumulated. Add fresh basil and allow the chicken to warm through in the sauce.

6. Toss in the cooked pasta, adding a splash of reserved pasta water if needed to loosen the sauce so it coats the pasta evenly.

7. Serve hot, garnished with additional fresh basil and a sprinkle of Parmesan cheese if desired.

- To lighten up the dish, replace the heavy cream with half-and-half or a mixture of milk and a tablespoon of flour to thicken.
- For added veggie goodness, toss in spinach leaves until just wilted before adding the pasta.
- If you're in the mood for some extra texture, a sprinkling of toasted pine nuts or a handful of crispy pancetta could be delightful.
- Don't skimp on resting the chicken; it ensures juiciness and flavor throughout.
- Remember that cooking with wine adds an additional depth of flavor—if you have a good white wine on hand, consider using it to deglaze the pan in place of chicken broth.
- Lastly, quality ingredients matter here, so opt for high-quality Parmesan and sun-dried tomatoes for the best result.

Copyright 2016 Cooktop Cove