Description
A creamy, flavorful Marry Me Chicken Pasta recipe featuring tender chicken pieces cooked in a rich parmesan and sun-dried tomato sauce, served over perfectly cooked penne pasta. This comforting dish brings Italian-inspired flavors to your table with a luscious, garlicky cream sauce and fresh basil garnish.
Ingredients
Scale
Chicken 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 the Pasta: Cook the 10 ounces of penne pasta according to the package instructions until al dente. Drain the pasta well and set it aside while preparing the chicken and sauce.
- Prepare the Chicken: Cut 1 ½ pounds of boneless skinless chicken into 1-inch bite-sized pieces. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper evenly.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook for 6-8 minutes, stirring occasionally, until the chicken is no longer pink in the center and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Make the Sauce Base: In the same skillet, add 3 tablespoons of butter and allow it to melt over medium heat. Add the minced garlic (2 teaspoons) and sauté for about 30 seconds until fragrant but not browned. Stir in 3 tablespoons of flour to form a paste, cooking it while stirring continuously for 1-2 minutes to remove the raw flour taste.
- Combine Sauce Ingredients: Gradually whisk in 2 cups of chicken broth, 1 cup of heavy cream, and 1 cup of grated parmesan cheese to the skillet. Stir continuously until the sauce is smooth and starts to thicken slightly.
- Add Flavor and Season: Stir in 1 cup of drained sun-dried tomatoes, 1 teaspoon paprika, and 2 teaspoons dried Italian seasoning. Taste and adjust seasoning by adding more salt and pepper if desired.
- Simmer the Sauce: Allow the sauce to simmer gently for a few minutes until it reaches a creamy, thick consistency that coats the back of a spoon.
- Combine Chicken and Pasta: Return the cooked chicken pieces to the skillet along with the cooked penne pasta. Stir well to coat all the ingredients evenly in the rich sauce.
- Garnish and Serve: Remove from heat and garnish with chopped fresh basil leaves and additional parmesan cheese if desired. Serve hot as a hearty and delicious meal.
Notes
- For extra flavor, consider marinating the chicken pieces in Italian seasoning and olive oil before cooking.
- Use freshly grated parmesan cheese for a better texture and richer taste.
- If sun-dried tomatoes are very dry, soak them in warm water for 10 minutes before draining and adding.
- This recipe can be made gluten-free by substituting all-purpose flour with gluten-free flour and using gluten-free pasta.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
Nutrition
- Serving Size: 1 serving (approximately 1/6th of the recipe)
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 120 mg
