Marry Me Chicken Pasta
A comforting, creamy, lemony skillet pasta featuring tender chicken in a rich tomato-basil sauce with a hint of honey and garlic. This dish delivers cozy flavors with a touch of brightness, making it a crowd-pleasing weeknight favorite or a romantic dinner idea that truly feels special.
Ingredients
- 2 skinless boneless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cloves garlic
- 1 pint cherry tomatoes
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
- 1/2 cup parmesan cheese
- 1 teaspoon dried oregano or Italian seasoning
- 9 oz fettuccine or pasta of choice
- 1 handful fresh basil leaves
Instructions
- Season the chicken cutlets with salt and pepper. In a large skillet, heat olive oil over medium-high heat and sear the chicken until golden brown and cooked through, about 3-4 minutes per side. Remove to a plate and set aside.
- In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Add halved cherry tomatoes and cook until they start to soften and release their juices, about 4-5 minutes.
- Pour in the heavy cream and chicken broth, stirring to combine. Add honey, lemon juice, oregano, and parmesan cheese. Let the sauce simmer gently until it thickens slightly, about 4-6 minutes.
- Return the chicken to the pan and nestle it into the sauce. Let everything simmer together for 2-3 minutes to meld flavors and reheat the chicken. Taste and adjust seasoning with salt and pepper as needed.
- Meanwhile, cook the pasta in salted water according to package directions until al dente. Reserve a splash of pasta water, then drain.
- If the sauce seems too thick, loosen it with a splash of pasta water. Toss the cooked pasta with the sauce until well coated. Add torn basil leaves and give a gentle stir.
- Serve immediately, garnishing with extra parmesan and a few basil leaves for a fresh, fragrant finish.