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Marry Me Chicken Pasta

A luxurious blend of tender chicken and perfectly cooked pasta, all wrapped in a velvety parmesan cream sauce.
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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.