Creamy Chicken Parmesan Pasta

This creamy chicken parmesan pasta brings together tender chicken, perfectly cooked penne, and a velvety parmesan sauce with a tangy burst from sun-dried tomatoes. The blend of Italian herbs and a hint of paprika gives every bite an irresistible depth. Despite its restaurant-worthy allure, this dish is simple enough for any night you want something special with minimal fuss. Pair it with a cozy evening and you have a meal that wins hearts every time.

I first made this for our anniversary when takeout plans failed and it saved the night. That memory of laughter around the kitchen table is part of why this pasta always feels a bit magical.

Ingredients

• Boneless skinless chicken breasts: provide protein and stay juicy and tender when cooked with care
• Penne pasta: ideal for holding creamy sauce in every bite choose a quality brand for best texture
• Heavy cream: the secret to that rich luscious body select fresh cream for smoothest results
• Parmesan cheese: adds classic salty umami freshly grated gives better melt and flavor than pre-shredded
• Sundried tomatoes: bring a tangy concentrated kick look for soft oil-packed varieties
• Italian seasoning: delivers a fragrant herb blend a good mix keeps seasoning simple
• Paprika: offers underlying warmth adding complexity and color
• Fresh basil: scattered over at the end brings a bright note to lift the richness

Instructions

Cook the Pasta:

Bring a large pot of salted water to a vigorous boil. Drop in penne and cook until al dente which is usually between nine and eleven minutes. Right before draining, scoop out half a cup of the pasta water setting it aside to adjust your sauce later. Drain and set pasta aside.

Prepare the Chicken:

Start by seasoning chicken pieces generously with salt and pepper so every bite is flavorful. Heat olive oil in a large skillet over medium high until it shimmers. Add chicken in one even layer so it browns rather than steams. Let it cook without stirring for about three minutes to build a golden crust, then flip and finish cooking for another three to five minutes until no pink remains. Move cooked chicken to a plate.

Create the Sauce Base:

Return your skillet to medium heat so you keep all the tasty chicken bits. Add butter and let it fully melt. Stir in minced garlic and cook for half a minute only until aromatic and just starting to color. Sprinkle flour in, stirring well for one to two minutes to make a pale roux that will give the sauce perfect thickness.

Build the Sauce:

Slowly pour in chicken broth whisking the whole time to keep things smooth and lump-free. Trickle in heavy cream and keep whisking. Once everything is blended, bring to a gentle simmer. Begin adding parmesan by small handfuls, pausing to melt before each new addition which keeps your sauce from turning grainy. Stir in sun-dried tomatoes, paprika, and Italian seasoning. Let it all bubble for three to five minutes until the sauce is thick enough to stick to the back of a spoon.

Combine and Serve:

Take the cooked chicken and pasta and add them to the sauce. Move gently so every piece is coated in creaminess. If your sauce is reheating too thickly, splash in some reserved pasta water to thin it to your liking. Let the whole pan simmer together for about two minutes so flavors marry. Remove from heat and finish with a generous scattering of fresh basil and extra parmesan if you like.

I can never emphasize enough how sundried tomatoes turn this dish into something memorable. Even skeptics end up loving the subtle tang and color they add. Their flavor transforms every forkful and I never leave them out.

Perfect Wine Pairing

A creamy tomato based pasta with a bit of tang calls for a wine that complements its richness. Try a buttery Chardonnay if you like white or a crisp Pinot Grigio for acidity. For red wine fans a light Pinot Noir pairs well with earthy and tomato notes.

Make Ahead Tips

You can cook the penne and prepare the chicken and sauce up to two days in advance. Store the pasta and chicken in airtight containers and refrigerate the sauce separately. When ready to serve, gently reheat the sauce in a skillet and add a splash of broth or cream to bring back the silkiness. Stir in pasta and chicken until hot. This approach is fantastic for prepping dinner ahead of a gathering.

Customization Options

Swapping the chicken for shrimp offers a quick cooking option that still feels luxurious. For vegetarian nights mushrooms and baby spinach add heartiness and contrast. Gluten free penne or chickpeas also work nicely, absorbing the sauce’s flavor without losing comfort. When dairy is off the menu coconut cream can stand in, though it will change the flavor slightly.

Serving Suggestions

This pasta is substantial enough to stand alone but truly shines with a simple green salad to balance its richness. A crisp focaccia or soft Italian bread wipes up every last drop of sauce. When I am feeling festive I serve roasted asparagus or green beans dressed in lemon to add brightness.

Seasonal Adaptations

Fresh spring peas or asparagus tips will make this dish more vibrant in the spring Swap sun-dried tomatoes for fresh tomatoes lightly roasted when they are in season In colder months, use a mix of wild mushrooms for a deeper earthy note

Success Stories

Time after time I hear from friends who served this creamy chicken parmesan pasta for a date night or special family dinner and it became an immediate favorite. One busy mom wrote that she now keeps the sauce base prepared in her freezer so she can whip up a restaurant worthy meal in minutes on school nights.

Freezer Meal Conversion

To turn this recipe into a freezer friendly meal, prepare the sauce and chicken as instructed but stop before adding the pasta. Cool fully, transfer to a freezer safe container, and freeze for up to three months. To serve, thaw sauce in the fridge overnight then reheat on the stove, add freshly cooked pasta and simmer together for flavor that tastes as fresh as day one.

This creamy pasta is a favorite for busy nights but special enough for celebrations. Treat yourself to an Italian-inspired dinner that always welcomes seconds.

Common Recipe Questions

→ Can I use different pasta shapes?

Yes, medium-sized pasta like fusilli, farfalle, or rigatoni will capture the creamy sauce well and work beautifully.

→ What can I substitute for sun-dried tomatoes?

Roasted red peppers or briefly sautéed cherry tomatoes offer a similar tang, or caramelized onions for sweetness.

→ How can I make this dish lighter?

Use half-and-half or milk in place of heavy cream, reduce parmesan, and add more vegetables like spinach or bell peppers.

→ Can I prepare any elements ahead?

Absolutely. Cook and refrigerate chicken and pasta separately. Reheat and combine with fresh sauce just before serving.

→ What proteins can I substitute for chicken?

Shrimp, Italian sausage, firm tofu, or chickpeas all pair well with the creamy sauce. Extra mushrooms also add heartiness.

→ Why is it called Marry Me Chicken Pasta?

Its reputation for irresistible flavor inspired the name, suggesting it could win over any dinner guest’s heart!