Description
Experience the rich and creamy flavors of Marry Me Chicken Pasta, a comforting dish featuring tender chicken pieces cooked to perfection, tossed with penne pasta and enveloped in a luscious garlic parmesan sauce with sun-dried tomatoes and Italian seasoning. This delightful recipe makes a hearty meal perfect for family dinners or special occasions.
Ingredients
Scale
Chicken and Pasta
- 1 ½ pounds boneless skinless chicken, cut into 1-inch pieces
- 10 ounces penne pasta
- ½ teaspoon salt
- ¼ 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 Pasta: Bring a large pot of salted water to a boil and cook 10 ounces of penne pasta according to package instructions until al dente. Drain and set aside.
- Prepare Chicken: Cut chicken into 1-inch pieces and season with ½ teaspoon salt and ¼ teaspoon pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook for 6-8 minutes, stirring occasionally, until no longer pink and cooked through. Remove chicken from skillet and set aside.
- Make Sauce Base: In the same skillet, melt 3 tablespoons butter over medium heat. Add 2 teaspoons minced garlic and sauté for 30 seconds until fragrant.
- Thicken Sauce: Stir in 3 tablespoons flour to form a paste. Gradually whisk in 2 cups chicken broth and 1 cup heavy cream, ensuring no lumps form.
- Add Cheese and Seasonings: Mix in 1 cup grated parmesan cheese until melted and smooth. 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.
- Simmer Sauce: Allow sauce to simmer for a few minutes until it thickens to a creamy consistency.
- Combine Pasta and Chicken: Return cooked chicken to the skillet and add the cooked pasta. Stir gently to fully coat the chicken and pasta with the sauce.
- Garnish and Serve: Sprinkle chopped fresh basil and extra parmesan cheese on top before serving for a fresh, aromatic finish.
Notes
- For best results, use freshly grated parmesan cheese instead of pre-grated for richer flavor and smoother sauce.
- Sun-dried tomatoes packed in oil provide more flavor but drain well to avoid excess oil in the sauce.
- You can substitute penne pasta with rigatoni or fusilli for similar texture.
- To reduce calories, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 520
- Sugar: 3g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 120mg
