Marry Me Chicken Pasta
Creamy Marry Me Chicken Pasta blends juicy chicken, sun-dried tomatoes, and parmesan in a one-pot comfort dish perfect for dinner.
Equipment
- Large skillet or Dutch oven
- Medium saucepan (for pasta)
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Whisk
- Colander (for draining pasta)
Ingredients
- 1½ pounds boneless skinless chicken breast, cut into 1-inch pieces
- 10 ounces penne pasta
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon olive oil
- 3 tablespoons butter
- 2 teaspoons minced garlic
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 1 cup sun-dried tomatoes drained and chopped
- 1 teaspoon paprika
- 2 teaspoons dried Italian seasoning
- Fresh basil for garnish
Instructions
- Cook the penne according to package instructions. Drain and reserve some pasta water.
- Season the chicken with salt and pepper. Heat olive oil in a large skillet and sauté the chicken until golden and cooked through. Remove from the pan.
- In the same skillet, melt butter and sauté garlic until fragrant. Stir in flour to make a roux.
- Whisk in chicken broth and heavy cream gradually, then add parmesan cheese.
- Stir in sun-dried tomatoes, paprika, and Italian seasoning. Simmer until the sauce thickens.
- Return the chicken and pasta to the skillet. Toss everything together, adding reserved pasta water if needed.
- Garnish with basil and more parmesan before serving.
Notes
For a lighter option, use half-and-half instead of heavy cream.
Substitute gluten-free pasta for a gluten-free version.
For extra flavor, add sautéed mushrooms, spinach, or red pepper flakes.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of cream or milk for best results.