Easy Marry Me Chicken Pasta
Rich, creamy, and irresistibly flavorful, this Marry Me Chicken Pasta features sun-dried tomatoes, tender chicken, and a luscious Parmesan cream sauce over penne pasta.
Equipment
- Large Skillet
- Pot
Ingredients
Main Ingredients
- chicken breasts boneless, skinless, cut into bite-sized pieces
- penne pasta
- salt and pepper to taste
- olive oil for cooking
Creamy Sun-Dried Tomato Sauce
- butter
- 2-3 cloves garlic minced
- flour for thickening
- chicken broth
- heavy cream or half and half
- Parmesan cheese grated
- sun-dried tomatoes drained and chopped
- paprika
- Italian seasoning
- fresh basil chopped, for garnish
Instructions
- Cook the penne pasta according to package instructions. Drain and set aside.
- Season chicken pieces with salt and pepper. Heat olive oil in a large skillet and cook chicken for 6-8 minutes until no longer pink. Remove and set aside.
- In the same skillet, melt butter. Sauté minced garlic for 30 seconds. Stir in flour to make a paste (roux).
- Whisk in chicken broth, heavy cream, and Parmesan cheese until smooth.
- Add sun-dried tomatoes, paprika, and Italian seasoning. Simmer for a few minutes until thickened. Adjust seasoning as needed.
- Return the cooked chicken and pasta to the skillet. Toss to coat evenly in sauce.
- Garnish with chopped fresh basil and additional Parmesan before serving.
Notes
Use a meat thermometer to ensure chicken reaches 165°F. Add red pepper flakes for a spicy twist. Store leftovers in the fridge for up to 4 days.