Description
This Marry Me Chicken Pasta recipe combines tender bite-sized chicken pieces with penne pasta, all smothered in a creamy, cheesy sun-dried tomato sauce. The flavorful sauce clings to each pasta piece, creating a rich and comforting dish that’s perfect for weeknight dinners or special occasions. Garnished with fresh basil, this recipe is sure to impress and delight anyone who tries it.
Ingredients
Chicken Pasta
- 1 ½ pounds boneless skinless chicken breast, cut into 1-inch pieces
- 10 ounces penne pasta
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
Sauce
- 3 tablespoons butter
- 2 teaspoons garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 1 cup sun-dried tomatoes, drained and chopped if large pieces
- 1 teaspoon paprika
- 2 teaspoons dried Italian seasoning
- Fresh basil leaves, for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add 10 ounces penne pasta and cook according to package instructions until al dente. Drain and set aside.
- Prepare the Chicken: Cut 1 ½ pounds boneless skinless chicken into 1-inch pieces. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside. Remove chicken from the skillet and set aside.
- Make the Sauce Base: In the same skillet, add 3 tablespoons butter and melt over medium heat. Once melted, add 2 teaspoons minced garlic and sauté for about 30 seconds until fragrant but not browned.
- Create the Roux: Sprinkle 3 tablespoons all-purpose flour into the skillet with the garlic butter. Stir continuously to form a smooth paste and cook for about 1-2 minutes to eliminate raw flour taste.
- Add Liquids and Cheese: Gradually whisk in 2 cups chicken broth, followed by 1 cup heavy cream. Continue whisking until the sauce is smooth. Add 1 cup grated parmesan cheese and whisk until melted and the sauce is thickened and creamy.
- Flavor the Sauce: Stir in 1 cup drained sun-dried tomatoes, 1 teaspoon paprika, and 2 teaspoons dried Italian seasoning. Season with additional salt and pepper to taste. Let the sauce simmer for a few minutes until it thickens to desired consistency.
- Combine Chicken and Pasta: Return the cooked chicken pieces to the skillet along with the drained penne pasta. Stir gently to coat everything evenly with the sauce. Allow everything to heat together for 1-2 minutes.
- Serve: Remove from heat and garnish with chopped fresh basil leaves and extra parmesan cheese if desired. Serve warm.
Notes
- Use sun-dried tomatoes packed in oil for richer flavor; drain and chop if large.
- For a lower-fat option, substitute half-and-half for heavy cream.
- Fresh basil adds a bright finish, but dried basil can be used in the sauce if fresh is unavailable.
- You can substitute penne with rigatoni, fusilli, or your favorite short pasta.
- Ensure the sauce simmers long enough to thicken; adjust by adding more flour or broth if needed.
