If you’re looking for a deliciously creamy pasta dish that combines tender chicken with a luscious sauce bursting with flavors, Marry Me Chicken Pasta is the perfect choice. Imagine succulent chicken pieces simmered in a rich parmesan and sun-dried tomato cream sauce, tossed with perfectly cooked penne for a comforting yet elegant meal. This dish is quick enough for weeknights yet impressive enough for guests or special occasions.
The harmonious blend of savory parmesan, tangy sun-dried tomatoes, and aromatic Italian herbs creates a flavor profile that’s both comforting and vibrant. Ready in just 30 minutes, this recipe will quickly become a favorite in your dinner rotation.
- Rich and creamy sauce with sun-dried tomatoes that adds a slightly tangy depth.
- Quick and easy, ready in just 30 minutes making it perfect for busy weeknights.
- Combines tender chicken and pasta for a satisfying one-pan meal.
- Uses simple ingredients that create a gourmet taste experience without fuss.
Ingredients
- Penne Pasta: ½ pound of penne, cooked to al dente and drained for perfect texture and sauce absorption.
- Olive Oil: 1 ½ tablespoons, used to sear the chicken and add richness without overpowering flavors.
- Boneless Skinless Chicken Breasts: 2 large breasts cut into bite-sized pieces to ensure tenderness and even cooking.
- Unsalted Butter: 2 tablespoons, adds creaminess and a luscious base for the sauce without excess saltiness.
- Minced Garlic: 1 tablespoon, infuses the sauce with aromatic flavor and warmth.
- All-Purpose Flour: 2 tablespoons, helps thicken the sauce creating the perfect creamy consistency.
- Chicken Broth: 1 cup, brings savory depth and balances the creaminess of the sauce.
- Heavy Cream: 1 cup, essential for a rich, velvety texture that coats the pasta beautifully.
- Grated Parmesan Cheese: 1 cup, provides sharp, nutty flavor enhancing the sauce’s richness.
- Sun-Dried Tomatoes: 8.5 ounces julienne cut and drained, deliver sweet and tangy notes that elevate the dish.
- Italian Seasoning Blend: 1 teaspoon, a fragrant combo of herbs that enriches the sauce with classic Italian flavor.
- Salt: ½ teaspoon, balances the flavors thoughtfully throughout the dish.
- Smoked Paprika: ½ teaspoon, adds subtle smokiness and a mild warmth.
- Black Pepper: ¼ teaspoon, for a gentle kick and spice contrast.
- Red Pepper Flakes: ¼ teaspoon, inject a slight heat to balance the creaminess perfectly.
- Fresh Basil Leaves: 3 tablespoons chopped, 2 tablespoons mixed in sauce, 1 tablespoon for garnish, adding fresh herbal brightness and color.
Instructions
- Sauté the Chicken
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Heat olive oil over medium-high heat in a large 12-inch skillet. Add bite-sized chicken pieces in a single layer to achieve a nice sear. Cook for 3-4 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Browning the chicken locks in juices and adds flavor. Transfer to a plate and set aside.
- Create Flavorful Base with Garlic and Butter
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Reduce heat to medium, then add unsalted butter to the skillet. Once melted, sauté minced garlic for 30 seconds to 1 minute until fragrant but not browned. This step infuses the dish with aromatic undertones that deepen the sauce complexity.
- Make the Roux
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Sprinkle all-purpose flour over the melted butter and garlic, stirring constantly to combine. Cook for 1 minute to eliminate raw flour taste while allowing the flour to absorb fats and create a thickening base for the sauce.
- Incorporate Chicken Broth
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Slowly whisk in chicken broth, ensuring no lumps form. The broth adds a savory, rich foundation and helps thin the roux into a smooth sauce. Allow it to bubble and thicken slightly for 1-2 minutes.
- Add Cream and Seasonings
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Stir in heavy cream, grated parmesan, drained sun-dried tomatoes, Italian seasoning, salt, smoked paprika, black pepper, and red pepper flakes. Mix thoroughly and simmer for 2-3 minutes until the sauce thickens, becoming luxuriously creamy and flavorful.
- Combine Pasta, Chicken, and Basil
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Add cooked penne, browned chicken, and 2 tablespoons of fresh basil into the sauce. Gently fold to coat all ingredients evenly. This step ensures every bite is rich with sauce and bursts of herbaceous and savory notes.
- Garnish and Serve
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Remove skillet from heat and sprinkle the remaining 1 tablespoon of chopped fresh basil over the top. The fresh basil adds visual appeal and a bright herbal finish to the creamy dish, ready to serve.
- Any short pasta shape like rigatoni or fusilli works well if you want to swap penne.
- Heavy cream’s fat content is crucial for the sauce’s texture; avoid substituting with lighter creams.
- Drain sun-dried tomatoes well to prevent unwanted excess oil in the sauce.
- Adjust salt level if using low-sodium chicken broth to maintain proper seasoning.
- For best parmesan melt and flavor, finely grate fresh parmesan rather than pre-grated versions.
Storage Tips
Store leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently on low heat with a splash of cream or broth to loosen the sauce and maintain creaminess.
Serving Suggestions
Serve with a fresh green salad or steamed vegetables to balance the richness. A crusty garlic bread pairs beautifully to soak up any leftover sauce.
- Cook chicken in batches if your skillet isn’t large enough, to avoid overcrowding and ensure proper browning.
- For extra flavor, consider stirring in a splash of white wine before adding the cream.
- Reserve a bit of pasta water before draining to adjust sauce consistency if needed when combining.
- Use fresh herbs throughout the year by growing basil in pots for best aroma and flavor.
FAQs
- Can I use other types of pasta?
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Yes, any short pasta such as rigatoni, fusilli, or farfalle will work great as they hold the sauce well.
- How do I know when the chicken is fully cooked?
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Chicken should be golden on the outside and have no pink inside. Use a meat thermometer to ensure an internal temperature of 165°F for safety.
- Can I make this dairy-free?
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Substituting heavy cream and parmesan is tricky as they provide richness and texture; however, coconut cream and nutritional yeast may be alternatives though flavor will differ.
- What can I substitute for sun-dried tomatoes?
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Dried tomatoes packed in water or fresh cherry tomatoes (roasted) can be used but expect a different texture and flavor profile.
- Can this be prepared ahead of time?
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Yes, you can cook chicken and prepare the sauce separately and combine just before serving to keep it fresh and creamy.
- Is this suitable for meal prep?
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Definitely; this dish stores well and makes for a hearty leftover meal. Just reheat gently with a splash of cream or broth.
- How spicy is this dish?
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It has a mild heat from red pepper flakes which you can reduce or omit to suit your taste preferences.
Marry Me Chicken Pasta
Equipment
- 1 large pot
- 1 large (12-inch) skillet
Ingredients
- ½ pound penne pasta cooked and drained
- 1 ½ tablespoons olive oil
- 2 large boneless skinless chicken breasts cut into 1-inch pieces (about 1 ½ pounds)
- 2 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 8.5 ounces sun-dried tomatoes julienne cut and drained (about 1 cup)
- 1 teaspoon Italian seasoning blend
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 3 tablespoons fresh chopped basil leaves divided
Instructions
- Cook the penne pasta in a large pot according to package directions. Drain and set aside.
- Heat olive oil in a large 12-inch skillet over medium-high heat. Add chicken pieces in a single layer and cook 3-4 minutes per side until golden and cooked through. Remove chicken and set aside.
- Reduce heat to medium and melt butter in the skillet. Add minced garlic and cook until fragrant, about 30 seconds to 1 minute.
- Stir in the flour and cook for 1 minute, mixing until no dry flour remains.
- Gradually whisk in chicken broth, cooking 1-2 minutes until sauce thickens slightly.
- Add heavy cream, parmesan cheese, sun-dried tomatoes, Italian seasoning, salt, smoked paprika, black pepper, and red pepper flakes. Stir and cook 2-3 minutes until sauce thickens.
- Add cooked penne, browned chicken, and 2 tablespoons chopped basil. Stir gently to coat everything with the sauce.
- Remove from heat and garnish with remaining 1 tablespoon basil before serving.
Notes
- Any short pasta can replace penne.
- Heavy cream is essential for sauce richness.
- Drain and slice sun-dried tomatoes well.
- Adjust salt if using low-sodium broth.
- Use high-quality parmesan or freshly shredded cheese for best melting.
