Marry Me Chicken Pasta
Creamy, rich, and bursting with bold Italian flavor, our Marry Me Chicken Pasta turns any weeknight into a restaurant-worthy dinner win.
Ingredients
- 8 ounces penne pasta or pasta shape of your choice
- 1¼ lb boneless skinless chicken breasts cut into small bite-sized pieces about 1 inch
- 1 teaspoon table salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Sauce
- 2 tablespoons unsalted butter
- 2 tablespoon all-purpose flour
- 2 teaspoons fresh garlic -finely minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup sun-dried tomatoes -cut in pieces
- 1 teaspoon paprika
- 1½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes you can add more if you like a spicier dish.
- ¾ cup grated parmesan cheese -plus more for serving
- ½ cup reserved pasta water if needed
- 1 tablespoon fresh basil -chopped for garnish
Instructions
- Cook the pasta according to package instructions. Drain and set aside until needed. Reserve ½ cup of the hot pasta water to used if needed.
- Cut the chicken into bite-sized pieces (about 1 inch) and season with salt and black pepper.
- Add the olive oil to a large skillet over medium-high heat. When the pan is hot, add the seasoned chicken and cook for 6-8 minutes until the chicken is no longer pink and cooked through. When cooked, transfer the chicken to a plate and set aside until needed.
Sauce
- Add the butter to the skillet. When it's melted, add the garlic and saute for 30 seconds until fragrant. Then add the flour to the pan and stir to combine. Cook over medium heat for 2 minutes. This is the roux to make the sauce.
- Add the chicken stock to the roux, whisking to combine.
- Add the heavy cream and whisk to combine.
- Add the sun-dried tomatoes, Italian seasoning, sweet paprika, and red pepper flakes to the sauce. Stir to combine. Let the sauce cook for about 5 minutes until it starts to thicken. If the sauce is too thick at this point, add additional chicken broth.
- Add the chicken and cooked pasta to the sauce. Stir to combine and increase the heat to medium-high.
- When the mixture is hot, remove the pan from the stove and mix in the parmesan cheese.
- Taste and reseason with salt or black pepper if needed.
- Serve immediately and garnish with basil and additional parmesan cheese.
Notes
Can I Change Up the Recipe?
Absolutely, it’s a great base recipe that’s flexible, forgiving, and happy to work with whatever’s in your fridge.
We made the recipe with penne pasta, but you can use fusilli, rigatoni, or even shells if that’s what you have on hand. Just make sure to cook it al dente so it holds up in the sauce.
For a little extra punch, try folding in artichoke hearts, sautéed red onions, or an extra pinch of chili flakes if you like more heat.
And if you want to riff on the sauce, tossing in a handful of spinach or adding a splash of white wine will work beautifully.
Can I use half-and-half instead of heavy cream?
You can. It won’t be quite as rich, but it still makes a beautiful sauce. Just keep the heat low so it doesn’t split.
What if my sauce is too thin or thick?
If it’s too thin, let it simmer a little longer to reduce. If it’s too thick, stir in a splash of chicken broth or pasta water until it loosens up.
Can I make it without chicken?
You sure can. You can use pulled pork, sausage, or ground beef to make the recipe. You can also keep it meatless and add vegetables to the dish, such as mushrooms, zucchini, spinach, or artichoke hearts.
How to Store and Reheat
Store any leftovers in an airtight container in the fridge for up to 3 days.
For best results, reheat it gently in a skillet over medium-low heat with a splash of water or chicken broth, stirring until smooth and creamy.
Alternatively, you can microwave it by covering it loosely with plastic wrap and heating it in short bursts, stirring in between until warmed through. The sauce may lose some of its silky texture, but the flavor will still remain intact.
Freezing isn’t the best option, as the cream sauce can separate and lose its smooth, creamy consistency when reheated.
Nutrition
Calories: 829kcalCarbohydrates: 66gProtein: 50gFat: 42gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 190mgSodium: 1345mgPotassium: 1736mgFiber: 6gSugar: 14gVitamin A: 1820IUVitamin C: 13mgCalcium: 277mgIron: 5mg
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