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Marry Me Chicken Pasta

Marry Me Chicken Pasta

Creamy and comforting chicken pasta with sun-dried tomatoes and parmesan in a rich sauce—an easy weeknight or date-night recipe!
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Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings: 6 Servings
Course: Dinner
Cuisine: American
Calories: 646
Ingredients Equipment Method Notes

Ingredients
  

Chicken Pasta
  • 1 ½ pounds boneless skinless chicken cut into 1-inch pieces
  • 10 ounces penne pasta
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon olive oil
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
  • Fresh basil for garnish

Equipment

  • Large Skillet / Sauté Pan For cooking the chicken and preparing the creamy sauce. A 12-inch skillet is ideal.
  • Large Pot Used to boil the penne pasta.
  • Colander To drain the cooked pasta.
  • Cutting board For cutting chicken and prepping ingredients.
  • Sharp Chef’s Knife To dice the chicken into even-sized pieces.
  • Measuring Cups & Spoons For accurately measuring broth, cream, seasonings, etc.
  • Wooden Spoon or Silicone Spatula To stir the sauce and prevent scratching non-stick pans.
  • Whisk For blending the broth, cream, and flour into a smooth sauce.
  • Tongs or Slotted Spoon For turning chicken pieces while searing.
  • Grater or Microplane To grate fresh parmesan cheese (recommended).
  • Serving Spoon or Pasta Fork For serving and plating.

Method
 

Chicken Pasta
  1. Prepare the penne pasta as instructed on the package. Drain and set it aside.
  2. Slice the chicken into bite-sized pieces and season with salt and pepper.
  3. Warm the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes or until fully cooked through.
  4. Remove the chicken from the skillet and set it aside.
Sauce
  1. Using the same skillet, melt the butter and then sauté the garlic for about 30 seconds until aromatic.
  2. Stir in the flour to form a paste (roux).
  3. Gradually add the chicken broth, then the heavy cream and parmesan cheese, whisking until the sauce is smooth and creamy.
  4. Mix in the drained sun-dried tomatoes, paprika, and Italian seasoning. Taste and add more salt or pepper if needed.
  5. Simmer for a few minutes until the sauce thickens.
  6. Return the chicken and pasta to the skillet and stir to fully coat everything in the sauce.
  7. Top with fresh chopped basil and extra parmesan before serving.

Notes

Add red pepper flakes for a spicy kick.
Use freshly grated parmesan for best results.