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Marry Me Chicken Pasta

A creamy, dreamy pasta with tender chicken and sun-dried tomatoes that creates an unforgettable dining experience, perfect for impressing loved ones.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breast (sliced or cubed) Use fresh, organic chicken for the best flavor.
  • to taste Salt and pepper Always use fresh ground for optimal seasoning.
  • 1 tbsp olive oil Extra virgin olive oil boosts flavor.
  • 3 tbsp unsalted butter Let it sit out to soften for smoother melting.
  • 4 cloves garlic, minced Fresh garlic brings more flavor than pre-minced jars.
  • 2 tbsp all-purpose flour Used for thickening the sauce.
  • 2 cups low-sodium chicken broth Homemade broth is best for flavor.
  • 1 cup heavy cream Opt for fresh cream for richness.
  • ½ cup freshly grated parmesan cheese Freshly grated cheese melts more smoothly.
  • ½ cup sun-dried tomatoes (oil-packed, drained and chopped) Look for high-quality tomatoes.
  • 1 tsp smoked paprika Adds a subtle smoky flavor.
  • 1 tsp dried Italian seasoning For added herbal notes.
  • ½ lb (8 oz) penne pasta Choose whole grain or gluten-free options.
  • to taste Fresh basil, chopped (for garnish) Use fresh for a fragrant finish.

Method
 

Preparation
  1. Season the chicken pieces generously with salt and pepper.
  2. In a large skillet, heat the olive oil over medium-high and sear the chicken until browned and cooked through, for about 5–7 minutes. Remove and set aside.
Making the Sauce
  1. In the same skillet, melt the softened butter and add minced garlic, sautéing until fragrant (about 30 seconds).
  2. Sprinkle in the flour, whisking constantly for 1–2 minutes to form a roux.
  3. Gradually pour in chicken broth while whisking to prevent lumps, then slowly add heavy cream while stirring continuously until thickened (3–5 minutes).
  4. Add parmesan cheese and mix until melted into the sauce.
  5. Stir in sun-dried tomatoes, smoked paprika, and Italian seasoning and let simmer a few minutes.
Final Assembly
  1. Return seared chicken to the skillet, letting it simmer in the sauce.
  2. Cook penne pasta according to package instructions until al dente, drain, and toss into the skillet to combine with the sauce.
Serving
  1. Garnish with fresh basil and serve immediately hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Fresh herbs enhance flavors exponentially. If the sauce is too thick, add a splash more chicken broth.