Description
Marry Me Chicken Pasta is a creamy, flavorful dish featuring tender chicken pieces cooked with a rich parmesan and sun-dried tomato sauce, served with perfectly cooked penne pasta and garnished with fresh basil. This comforting meal combines sautéed chicken and a luscious sauce made from butter, garlic, cream, and seasonings, ideal for a satisfying weeknight dinner.
Ingredients
Units
Scale
Chicken Pasta
- 1 1/2 pounds boneless skinless chicken, cut into 1-inch pieces
- 10 ounces penne pasta
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
Sauce
- 3 tablespoons butter
- 2 teaspoons garlic, minced
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup parmesan cheese, grated
- 1 cup sun-dried tomatoes, drained
- 1 teaspoon paprika
- 2 teaspoons dried Italian seasoning
- Fresh basil for garnish
Instructions
- Cook the pasta: Prepare the penne pasta according to package instructions. Drain and set aside while preparing the chicken and sauce.
- Prepare the chicken: Cut the chicken into 1-inch pieces and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 6-8 minutes until no longer pink and cooked through. Remove chicken and set aside.
- Make the sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in flour to create a paste.
- Combine liquids and seasonings: Whisk in chicken broth, heavy cream, and parmesan cheese until smooth. Stir in sun-dried tomatoes, paprika, and Italian seasoning. Season with additional salt and pepper if needed.
- Simmer the sauce: Allow the sauce to simmer for several minutes, stirring occasionally until it thickens.
- Finish the dish: Return cooked chicken to the skillet, then add the cooked pasta. Stir until everything is evenly coated with the sauce.
- Garnish and serve: Sprinkle chopped fresh basil and additional parmesan cheese on top before serving.
Notes
- Use day-old sun-dried tomatoes packed in oil for a richer flavor.
- For a lighter version, substitute heavy cream with half-and-half or milk, though the sauce will be less thick.
- Ensure chicken pieces are uniform size to cook evenly.
- Consider adding crushed red pepper flakes for a spicy kick.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 646 kcal
- Sugar: 10 g
- Sodium: 962 mg
- Fat: 31 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 51 g
- Fiber: 4 g
- Protein: 41 g
- Cholesterol: 145 mg
