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Marry Me Chicken Pasta

Marry Me Chicken Pasta

Reader-favorite ‘Marry Me Chicken’ made even better with tender penne pasta! The noodles hold the cheesy, sun-dried tomato sauce inside for a burst of flavor in each bite! It’s sure to win over anyone that tries it.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people

Equipment

  • Large pot
  • Colander
  • Large Skillet
  • cutting board
  • Chef's knife
  • Wooden spoon or spatula
  • Whisk

Ingredients
  

  • ═══ FOR THE CHICKEN ═══
  • 1 ½ pounds boneless skinless chicken, (cut into 1-inch pieces)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon olive oil
  • ═══ FOR THE SAUCE ═══
  • 3 tablespoons butter
  • 2 teaspoons garlic, (minced)
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 cup parmesan cheese (grated)
  • 1 cup sun-dried tomatoes, (drained)
  • 1 teaspoon paprika
  • 2 teaspoons dried Italian seasoning
  • ═══ FOR THE PASTA AND GARNISH ═══
  • 10 ounces penne pasta
  • fresh basil (for garnish)

Instructions
 

  • Cook the penne pasta according to package directions in a large pot of salted boiling water. Drain and set aside.
  • Cut the chicken into 1-inch pieces and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat, then cook the chicken for 6-8 minutes until golden and cooked through. Transfer to a plate and set aside.
  • In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in flour and cook for 1 minute to form a paste.
  • Slowly whisk in chicken broth, heavy cream, and grated parmesan cheese until smooth. Add sun-dried tomatoes, paprika, and Italian seasoning. Simmer for 2-3 minutes until the sauce thickens slightly.
  • Return the cooked chicken to the skillet along with the drained pasta. Stir to coat everything evenly with the sauce. Serve garnished with fresh basil and extra parmesan if desired.

Notes

  • Tip 1: For extra flavor, use the oil from the sun-dried tomatoes instead of olive oil to cook the chicken.
  • Tip 2: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or cream.
  • Tip 3: Substitute heavy cream with half-and-half or canned coconut milk for a lighter or dairy-free version.
  • Tip 4: To save time, use pre-minced garlic and pre-shredded parmesan cheese. Cook the pasta while preparing the chicken and sauce simultaneously.
  • Tip 5: Pair this pasta with a crisp green salad and a glass of Pinot Grigio or Chardonnay for a complete meal.