Description
This Marry Me Chicken Pasta is a creamy and flavorful dish featuring tender chicken pieces, penne pasta, and a rich sauce made with sun-dried tomatoes, garlic, parmesan, and Italian seasoning. Ready in just 30 minutes, it's perfect for a comforting weeknight dinner or a special occasion meal.
Ingredients
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
Garnish
- Fresh basil leaves, chopped
- Additional parmesan cheese
Instructions
- Cook the 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 the pasta and set it aside.
- Prepare the Chicken: Cut 1 ½ pounds of boneless skinless chicken into 1-inch pieces. Season with ½ teaspoon salt and ¼ teaspoon pepper evenly.
- Cook the Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 6-8 minutes, stirring occasionally, until the chicken is fully cooked through and no longer pink inside. Transfer the chicken to a plate and set aside.
- Make the Sauce Base: In the same skillet, melt 3 tablespoons of butter over medium heat. Add 2 teaspoons minced garlic and sauté for about 30 seconds until fragrant. Stir in 3 tablespoons of flour to make a roux paste, cooking it for 1-2 minutes while stirring constantly to remove the raw flour taste.
- Add Liquids and Cheese: Gradually whisk in 2 cups of chicken broth followed by 1 cup of heavy cream until smooth. Stir in 1 cup of grated parmesan cheese until melted and smooth.
- Incorporate Flavorings: Mix in 1 cup drained sun-dried tomatoes, 1 teaspoon paprika, and 2 teaspoons dried Italian seasoning into the sauce. Taste and season with additional salt and pepper as needed.
- Simmer the Sauce: Allow the sauce to simmer gently for a few minutes, stirring occasionally, until it thickens to a creamy consistency.
- Combine Chicken and Pasta: Return the cooked chicken to the skillet along with the drained pasta. Stir thoroughly to coat all the ingredients evenly with the sauce.
- Garnish and Serve: Sprinkle chopped fresh basil leaves and additional parmesan cheese over the top before serving for added freshness and flavor.
Notes
- For an extra kick, add red pepper flakes while sautéing the garlic.
- Use fresh basil for the best aromatic garnish, but dried basil can be substituted if needed.
- Sun-dried tomatoes in oil can be used; just drain them well before adding to the sauce.
- To make this dish lower in fat, substitute heavy cream with half-and-half, though the sauce will be less rich.
- Ensure not to overcook the pasta for the best texture when mixed with the sauce.
