Marry Me Chicken Pasta Recipe
Introduction
Tasty Marry Me Chicken Pasta is a creamy, flavorful dish that’s perfect for a cozy dinner or impressing guests. Combining tender chicken, sun-dried tomatoes, and a rich Parmesan cream sauce, this recipe is easy to follow and utterly delicious.
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 (I use 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 (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 and set aside while preparing the chicken and sauce.
- Step 2: Cut the chicken into 1-inch bite-sized pieces and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 6–8 minutes until no longer pink and cooked through. Transfer to a plate and set aside.
- 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.
- Step 4: Gradually whisk in chicken broth, then add heavy cream and grated Parmesan cheese, stirring until smooth. Stir in sun-dried tomatoes, paprika, and Italian seasoning. Let the sauce simmer for a few minutes until it thickens.
- Step 5: Add the cooked chicken and drained pasta to the sauce in the skillet. Stir to coat everything evenly. Taste and adjust seasoning with salt and pepper if needed.
- Step 6: Garnish with torn fresh basil leaves and, if desired, sprinkle with additional Parmesan cheese just before serving.
Tips & Variations
- Use oil-packed sun-dried tomatoes for richer flavor, but rehydrate dry ones in warm water if needed.
- Substitute penne pasta with rigatoni or fusilli for a different texture.
- Add a pinch of red pepper flakes to the sauce for a mild spicy kick.
- Swap chicken broth for vegetable broth for a lighter taste or to accommodate dietary preferences.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently, or microwave in short bursts to prevent the cream sauce from breaking.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breast?
Yes, boneless skinless chicken thighs work well and add extra juiciness. Just adjust cooking time to ensure they are cooked through.
Is it possible to make this recipe gluten-free?
Absolutely. Use gluten-free pasta and substitute the all-purpose flour in the sauce with a gluten-free blend or cornstarch to thicken it.
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Marry Me Chicken Pasta Recipe
- Total Time: 47 minutes
- Yield: 4 servings 1x
Description
A creamy and flavorful Marry Me Chicken Pasta featuring tender bite-sized chicken pieces, al dente penne pasta, and a rich sun-dried tomato cream sauce enhanced with Parmesan cheese and fresh basil. This comforting Italian-inspired dish combines savory spices and a luscious sauce, perfect for an impressive yet easy weeknight dinner.
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 (torn just before serving)
- Additional Parmesan cheese (optional)
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 it aside while you prepare the chicken and sauce.
- Prepare and Cook the Chicken: Cut the chicken into 1-inch bite-sized pieces and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat, add the chicken pieces, and cook for 6–8 minutes until no longer pink and cooked through. Transfer to a plate and set aside.
- Make the Creamy Sun-Dried Tomato Sauce: In the same skillet, melt butter over medium heat. Sauté minced garlic for about 30 seconds until fragrant. Stir in flour to form a paste, then gradually whisk in chicken broth. Add heavy cream and grated Parmesan cheese, stirring until smooth. Mix in sun-dried tomatoes, paprika, and Italian seasoning, then let the sauce simmer for a few minutes until thickened.
- Combine Chicken, Pasta, and Sauce: Add the cooked chicken and drained pasta to the sauce in the skillet. Stir to coat everything well. Taste and adjust seasoning with salt and pepper if needed.
- Garnish and Serve: Garnish with torn fresh basil leaves and, if desired, a sprinkle of additional Parmesan cheese just before serving for a fresh burst of flavor and color.
Notes
- Use oil-packed sun-dried tomatoes for best flavor and texture.
- Pounding the chicken to an even thickness ensures even cooking.
- Room temperature heavy cream helps the sauce incorporate smoothly without curdling.
- Kerrygold butter adds extra richness but any unsalted butter can be used.
- For a thicker sauce, simmer a bit longer; for a thinner sauce, add more chicken broth or cream.
- Fresh basil should be added just before serving to retain its bright flavor.
- Can be served with additional Parmesan cheese for more cheesiness.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Marry Me Chicken, creamy chicken pasta, sun-dried tomato sauce, penne pasta recipe, Italian chicken pasta
