Marry Me Chicken Pasta Recipe

Introduction

Tasty Marry Me Chicken Pasta is a creamy, flavorful dish that combines tender chicken, sun-dried tomatoes, and a rich Parmesan sauce tossed with penne pasta. It’s a comforting meal perfect for weeknight dinners or special occasions when you want to impress with minimal effort.

Ingredients

• For the chicken:
• 1 tbsp olive oil
• 1.5 lb boneless skinless chicken, pounded to even thickness
• 0.5 tsp salt
• 0.25 tsp pepper
• For the pasta:
• 10 oz penne pasta
• For the sauce:
• 1 cup drained sun-dried tomatoes (oil-packed for best flavor)
• 3 tbsp butter (Kerrygold recommended for richness)
• 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)
• For the garnish:
• Fresh basil, torn just before serving

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
2. Step 2: Cut the chicken into 1-inch bite-sized pieces. Season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes until no longer pink and cooked through. Transfer to a plate and set aside.
3. Step 3: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Stir in flour to create a paste. Gradually whisk in chicken broth, then add heavy cream and Parmesan cheese, stirring until smooth.
4. Step 4: Stir in sun-dried tomatoes, paprika, and Italian seasoning. Let the sauce simmer for a few minutes until it thickens slightly.
5. Step 5: Add the cooked chicken and pasta back into the skillet with the sauce. Stir well to coat everything evenly. Taste and adjust salt and pepper as needed.
6. Step 6: Garnish with torn fresh basil leaves and, if desired, extra Parmesan cheese before serving.

Tips & Variations

• Use oil-packed sun-dried tomatoes for more intense flavor in the sauce.
• Substitute penne with other pasta shapes like rigatoni or fusilli for variety.
• For a lighter option, use half-and-half instead of heavy cream, but the sauce will be less rich.
• Add a pinch of red pepper flakes for a subtle spicy kick.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce if it thickens too much. Avoid microwaving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts or thighs?

Yes, either boneless skinless chicken breasts or thighs work well. Just make sure to pound the chicken to an even thickness for uniform cooking and adjust cooking times as needed.

Can this recipe be made ahead of time?

You can prepare the chicken and sauce in advance and store them separately in the fridge. Combine with freshly cooked pasta when ready to serve for best texture and flavor.

Marry Me Chicken Pasta Recipe

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★★★★★

4.5 from 70 reviews

• Author: Marina
• Total Time: 47 minutes
• Yield: 4 servings 1x
• Diet: Halal

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Description

Tasty Marry Me Chicken Pasta is a creamy, flavorful dish featuring tender chicken pieces cooked to perfection and combined with al dente penne pasta in a rich sun-dried tomato cream sauce. Enhanced with Parmesan cheese, garlic, and Italian seasonings, this comforting pasta is garnished with fresh basil for a burst of freshness. Perfect for a satisfying weeknight dinner, it delivers layers of savory richness and vibrant flavors in every bite.

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Ingredients

Scale 1x2x3x

For the chicken:

• 1 tbsp olive oil
• 1.5 lb boneless skinless chicken breast, pounded to even thickness, cut into 1-inch bite-sized pieces
• 0.5 tsp salt
• 0.25 tsp pepper

For the pasta:

• 10 oz penne pasta

For the sauce:

• 1 cup drained sun-dried tomatoes (oil-packed for best flavor)
• 3 tbsp butter (preferably Kerrygold for richness)
• 2 tsp minced garlic (fresh preferred)
• 3 tbsp flour
• 2 cups chicken broth
• 1 cup heavy cream (room temperature)
• 1 cup grated Parmesan cheese
• 1 tsp paprika
• 2 tsp dried Italian seasoning

For the garnish:

• Fresh basil leaves, torn just before serving
• Additional grated Parmesan cheese (optional)

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Instructions

1. Cook the Pasta: Boil 10 oz penne pasta in a large pot of salted water according to the package instructions until al dente. Drain the pasta thoroughly and set it aside while you prepare the chicken and sauce.
2. Prepare and Cook the Chicken: Season the bite-sized chicken pieces with 0.5 tsp salt and 0.25 tsp pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes until the pieces are no longer pink and cooked through. Transfer the cooked chicken onto a plate and set aside.
3. Make the Creamy Sun-Dried Tomato Sauce: In the same skillet, melt 3 tbsp butter over medium heat. Add 2 tsp minced garlic and sauté for about 30 seconds until fragrant. Stir in 3 tbsp flour to make a roux paste. Gradually whisk in 2 cups chicken broth, then add 1 cup heavy cream and 1 cup grated Parmesan cheese, stirring until the sauce is smooth and combined. Stir in 1 cup drained sun-dried tomatoes, 1 tsp paprika, and 2 tsp dried Italian seasoning. Let the sauce simmer for a few minutes until it thickens nicely.
4. Combine Chicken, Pasta, and Sauce: Add the cooked chicken and drained pasta to the skillet with the sauce. Stir thoroughly to coat the chicken and pasta evenly with the creamy sun-dried tomato sauce. Taste and adjust seasoning by adding more salt and pepper if desired.
5. Garnish and Serve: Just before serving, garnish the dish with torn fresh basil leaves and, optionally, a sprinkle of additional grated Parmesan cheese for extra flavor and freshness. Serve immediately for best taste and texture.

Notes

• For best flavor, use oil-packed sun-dried tomatoes as they add richness and depth to the sauce.
• Pounding the chicken to an even thickness ensures quicker and more even cooking.
• Make sure the heavy cream is at room temperature before adding to the sauce to prevent curdling.
• Kerrygold butter is recommended for its rich flavor but any quality unsalted butter works well.
• Fresh basil adds a pop of color and aroma; add it right before serving to preserve its freshness.
• You can substitute penne with other pasta shapes like rigatoni or fusilli if preferred.
• Leftovers keep well refrigerated up to 3 days and reheat gently on the stovetop.

• Prep Time: 15 minutes
• Cook Time: 32 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Keywords: Marry Me Chicken Pasta, Creamy Chicken Pasta, Sun-dried Tomato Pasta, Easy Chicken Dinner, Italian Pasta Recipe