Marry Me Chicken Pasta Recipe
Introduction
Tasty Marry Me Chicken Pasta is a creamy, flavorful dish that’s sure to impress. Combining tender chicken, sun-dried tomatoes, and a rich Parmesan cream sauce, it’s perfect for a comforting weeknight meal or a special dinner.
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 (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)
- 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 while you prepare the chicken and sauce.
- Step 2: Cut the chicken into 1-inch bite-sized pieces and season them with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken pieces and cook for 6–8 minutes until no longer pink and cooked through. Transfer the cooked chicken to a plate and set aside.
- Step 3: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the flour to make a paste.
- Step 4: Gradually whisk in the chicken broth, then add the heavy cream and grated Parmesan cheese, stirring until smooth.
- Step 5: Stir in the drained sun-dried tomatoes, paprika, and Italian seasoning. Let the sauce simmer for a few minutes until it thickens.
- Step 6: Add the cooked chicken and drained pasta to the sauce in the skillet. Stir together to coat everything well. Taste and adjust salt and pepper if needed.
- Step 7: Garnish with torn fresh basil leaves and, if desired, a sprinkle of additional Parmesan cheese just before serving.
Tips & Variations
- Use oil-packed sun-dried tomatoes for richer flavor; dry-packed can be rehydrated but won’t be as intense.
- Pound the chicken evenly for quicker, uniform cooking.
- Swap penne with rigatoni or fusilli for different pasta shapes that hold sauce well.
- For a lighter version, substitute heavy cream with half-and-half but the sauce will be less rich.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of chicken broth or cream to loosen the sauce if it thickens too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of thighs?
Yes, boneless skinless chicken breasts work well too. Just be careful not to overcook them, as they can dry out faster than thighs.
What if I don’t have sun-dried tomatoes?
You can substitute with roasted red peppers for a different but delicious flavor, or omit them for a simpler sauce.
Print
Marry Me Chicken Pasta Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Tasty Marry Me Chicken Pasta is a creamy, flavorful dish featuring tender bite-sized chicken pieces cooked in a rich sun-dried tomato and Parmesan cream sauce, tossed with al dente penne pasta and garnished with fresh basil. This comforting skillet meal combines simple ingredients with a luscious sauce for an irresistible dinner option.
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 (preferably Kerrygold 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 leaves, torn just before serving
Instructions
- Cook the Pasta: Boil the penne pasta in a large pot of salted water according to package instructions until al dente. Drain the pasta and set aside while you prepare the rest of the dish.
- Prepare the Chicken: Cut the pounded 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 pieces, and cook for 6 to 8 minutes until no longer pink and cooked through. Remove chicken from the skillet and set aside.
- Make the Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the flour to form a paste, cooking briefly. Gradually whisk in the chicken broth, then add the heavy cream and grated Parmesan cheese, stirring until smooth. Incorporate the drained sun-dried tomatoes, paprika, and dried Italian seasoning. Let the sauce simmer for several minutes until it thickens.
- Combine Chicken and Pasta: Return the cooked chicken to the skillet with the sauce, then add the drained pasta. Stir thoroughly to coat the chicken and pasta evenly with the creamy sauce. Taste and adjust seasoning with additional salt and pepper if necessary.
- Garnish and Serve: Remove the skillet from heat, garnish the dish with torn fresh basil leaves and optional extra Parmesan cheese just before serving to add fresh flavor and color.
Notes
- Use oil-packed sun-dried tomatoes for deeper flavor in the sauce.
- Pounding the chicken to even thickness ensures uniform cooking.
- For extra richness, Kerrygold butter is recommended though regular butter works fine.
- Cook the pasta al dente to prevent it from becoming mushy after mixing with the sauce.
- Fresh basil added at the end preserves its vibrant flavor and aroma.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Keywords: chicken pasta, creamy chicken pasta, sun-dried tomato pasta, one skillet pasta, easy dinner recipe, creamy Italian chicken
