Introduction

Marry Me Chicken Pasta is a creamy, flavorful dish that combines tender chicken, sun-dried tomatoes, and a rich Parmesan sauce with perfectly cooked penne pasta. This recipe offers a delightful blend of textures and tastes that will quickly become a favorite for weeknight dinners or special occasions.

A close-up view of a wooden bowl filled with creamy penne pasta layered with grilled pieces of chicken on top. The pasta is coated in a white sauce mixed with wilted green spinach leaves, giving the dish a creamy and slightly leafy texture. Scattered throughout are several pieces of dark red sun-dried tomatoes adding a rich contrast. Fresh bright green basil leaves are placed on top, adding a fresh pop of color. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil

1.5 lb boneless skinless chicken (pounded to even thickness)

0.5 tsp salt

0.25 tsp pepper

10 oz penne pasta

1 cup drained sun-dried tomatoes (oil-packed for best flavor)

3 tbsp butter

2 cups chicken broth

2 tsp dried Italian seasoning

1 cup grated Parmesan cheese

1 tsp paprika

1 cup heavy cream (room temperature)

3 tbsp flour

2 tsp minced garlic (fresh preferred)

Fresh basil (torn just before serving)

Instructions

Step 1: Boil the penne pasta in a large pot of salted water according to package instructions until al dente. Drain the pasta and set it aside.

Step 2: Cut the chicken into 1-inch bite-sized pieces and season with salt and pepper.

Step 3: In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook for 6–8 minutes until no longer pink and cooked through. Transfer the chicken to a plate and set aside.

Step 4: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Step 5: Stir in the flour to form a paste, then gradually whisk in the chicken broth. Add the heavy cream and grated Parmesan cheese, stirring until smooth.

Step 6: Stir in the drained sun-dried tomatoes, paprika, and Italian seasoning. Let the sauce simmer for a few minutes until it thickens.

Step 7: Add the cooked chicken and drained pasta to the sauce. Stir to coat everything evenly. Taste and adjust seasoning with additional salt and pepper if needed.

Step 8: Garnish with torn fresh basil leaves and, if desired, a sprinkle of extra Parmesan cheese just before serving.

Tips & Variations

Use oil-packed sun-dried tomatoes for the best flavor and texture in the sauce.

For a lighter version, substitute half-and-half for heavy cream, though the sauce will be less rich.

Add red pepper flakes to the sauce if you like a bit of heat.

Fresh garlic gives the best flavor, but garlic powder can be used in a pinch.

Serve with a side salad or steamed vegetables for a complete meal.

FAQs

Can I use other types of pasta for this recipe?

Yes, you can substitute penne with other pasta shapes like rigatoni, fusilli, or farfalle. Choose a pasta that holds sauce well for the best results.

Is it necessary to pound the chicken to even thickness?

Pounding the chicken helps it cook evenly and faster, preventing some pieces from drying out while others remain undercooked. If your chicken is already mostly even, you can skip this step.