Description
Marry Me Chicken Pasta is a rich and creamy Italian-inspired dish that features tender chicken pieces cooked in a luscious sun-dried tomato and parmesan cream sauce, served over perfectly al dente penne pasta. This comforting meal is quick to prepare and loaded with bold flavors, making it perfect for weeknight dinners or special occasions.
Ingredients
Scale
Chicken and Pasta
- 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 10 ounces penne pasta
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
Sauce
- 3 tablespoons butter
- 2 teaspoons garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 1 cup sun-dried tomatoes, drained
- 1 teaspoon paprika
- 2 teaspoons dried Italian seasoning
- Salt and pepper, to taste
Garnish
- Fresh basil, chopped
- Additional parmesan cheese (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions until al dente. Drain the pasta and set aside.
- Season the chicken: Pat the chicken pieces dry and season evenly with ½ teaspoon salt and ¼ teaspoon black pepper to enhance flavor.
- Cook the chicken: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken pieces and cook for 5-7 minutes until golden on the outside and no longer pink inside. Remove the chicken from the skillet and set aside.
- Prepare the sauce base: In the same skillet, melt 3 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned.
- Make the roux: Whisk in 3 tablespoons of all-purpose flour into the melted butter and garlic mixture until smooth and well combined, cooking for 1-2 minutes to eliminate the raw flour taste.
- Add liquids and seasonings: Gradually pour in 2 cups of chicken broth while whisking constantly to avoid lumps. Then stir in 1 cup heavy cream, 1 cup grated parmesan cheese, 1 cup drained sun-dried tomatoes, 1 teaspoon paprika, and 2 teaspoons dried Italian seasoning.
- Simmer the sauce: Let the sauce simmer gently for 3-5 minutes, stirring frequently, until it thickens to a creamy consistency. Taste and adjust seasoning with salt and pepper as desired.
- Combine pasta and chicken: Add the cooked chicken pieces and drained pasta back into the skillet with the sauce. Stir thoroughly to ensure everything is well coated and heated through evenly.
- Garnish and serve: Remove from heat and garnish with freshly chopped basil and extra parmesan cheese if preferred. Serve immediately while warm for the best flavor and texture experience.
Notes
- For an extra kick, add a pinch of crushed red pepper flakes to the sauce.
- Sun-dried tomatoes packed in oil can be used for a richer flavor; just reduce olive oil added for cooking.
- Use gluten-free flour and pasta to make this dish gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave to prevent the sauce from breaking.
