A luxurious blend of tender chicken and perfectly cooked pasta, all wrapped in a velvety parmesan cream sauce.
The addition of sun-dried tomatoes adds bursts of intense flavor, while fresh herbs bring brightness to every bite.
Ingredients
- 16 oz boneless, skinless chicken, cut into 1-inch pieces
- 12 oz penne pasta, uncooked
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 1 tsp kosher salt
- ½ tsp ground black pepper
- ½ tsp paprika
- 1 tsp dried Italian seasoning
- ½ cup sun-dried tomatoes, drained and chopped
- 1 cup baby spinach (optional)
- Fresh basil for garnish (optional)
Instructions
Step 1: Bring a large pot of salted water to a boil and cook the penne until al dente.
Drain and set aside.
Step 2: Season the chicken with salt and pepper.
Heat olive oil in a pan and cook the chicken until golden brown and fully cooked (about 7-9 minutes).
Remove from the pan and set aside.
Step 3: In the same pan, melt butter and sauté garlic until fragrant.
Stir in flour to create a roux.
Step 4: Slowly whisk in chicken broth and heavy cream.
Add salt, pepper, paprika, Italian seasoning, and parmesan. Stir until smooth.
Step 5: Return the cooked chicken to the pan along with sun-dried tomatoes.
Simmer until the sauce thickens.
Step 6: Add the cooked pasta and stir well. If using spinach, mix it in and let it wilt.
Garnish with fresh basil and serve warm.
Frequently Asked Questions (FAQs)
1. Can I use a different type of pasta?
Yes! Try fettuccine, rigatoni, or even spaghetti for a variation.
2. Can I substitute the heavy cream?
You can use half-and-half or whole milk, though the sauce will be slightly less rich.
3. How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or cream.
4. Can I make this dish spicy?
Absolutely! Add red pepper flakes or a pinch of cayenne for extra heat.
5. What pairs well with this pasta?
A crisp side salad and garlic bread make the perfect combo!
Marry Me Chicken Pasta
Ingredients
- 16 oz chicken boneless skinless, cut into 1-inch pieces
- 12 oz penne pasta uncooked
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic minced
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 1 tsp kosher salt
- ½ tsp ground black pepper
- ½ tsp paprika
- 1 tsp dried Italian seasoning
- ½ cup sun-dried tomatoes drained and chopped
- 1 cup baby spinach optional
- Fresh basil for garnish optional
Instructions
- Bring a large pot of salted water to a boil and cook the penne until al dente. Drain and set aside.
- Season the chicken with salt and pepper. Heat olive oil in a pan and cook the chicken until golden brown and fully cooked (about 7-9 minutes). Remove from the pan and set aside.
- In the same pan, melt butter and sauté garlic until fragrant. Stir in flour to create a roux.
- Slowly whisk in chicken broth and heavy cream. Add salt, pepper, paprika, Italian seasoning, and parmesan. Stir until smooth.
- Return the cooked chicken to the pan along with sun-dried tomatoes. Simmer until the sauce thickens.
- Add the cooked pasta and stir well. If using spinach, mix it in and let it wilt. Garnish with fresh basil and serve warm.
