Marry Me Chicken Pasta (Printer-Friendly)
Tender chicken and penne pasta coated in a rich, creamy sauce with sun-dried tomatoes and herbs.
# What You’ll Need:
→ Pasta and Protein
01 -
8 ounces penne pasta
02 -
2 boneless, skinless chicken breasts, cut into 1-inch pieces (approximately 1 1/2 pounds)
03 -
1 teaspoon salt
04 -
1/4 teaspoon black pepper
05 -
1 tablespoon olive oil
→ Sauce
06 -
2 tablespoons unsalted butter
07 -
1 small yellow onion, finely diced
08 -
2 garlic cloves, minced
09 -
2 tablespoons all-purpose flour
10 -
1 cup chicken broth
11 -
1 cup heavy cream
12 -
1/2 cup grated Parmesan cheese
13 -
1/2 cup sun-dried tomatoes, drained and chopped
14 -
1 teaspoon paprika
15 -
1 teaspoon dried oregano
16 -
Chopped fresh basil (optional, for garnish)
# Steps to Follow:
01 -
Bring a large pot of salted water to a boil. Add penne pasta and cook according to package instructions until al dente. Drain and set aside.
02 -
Season chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and fully cooked, approximately 5 minutes. Remove chicken from skillet and set aside.
03 -
In the same skillet, melt butter over medium heat. Add diced onion and minced garlic; cook while stirring for about 1 minute. Sprinkle in flour and whisk continuously to form a roux; cook for an additional minute.
04 -
Gradually whisk in chicken broth to prevent lumps. Stir until combined. Add heavy cream, grated Parmesan, sun-dried tomatoes, paprika, and oregano. Cook while stirring until sauce thickens, about 3 to 5 minutes.
05 -
Return cooked chicken and drained pasta to the skillet. Stir gently to coat evenly with the sauce.
06 -
Sprinkle with chopped fresh basil if desired. Serve immediately while warm.
# Helpful Hints:
01 -
For tender chicken, avoid overcooking and ensure internal temperature reaches 165°F (74°C).
02 -
If sauce thickens too much, thin with additional chicken broth or milk to desired consistency.
03 -
Penne pasta is preferred, but fusilli, farfalle, or rigatoni can be substituted; adjust cooking time accordingly.
04 -
Leftovers can be refrigerated for up to 3 days or frozen for 2 months; reheat gently with a splash of cream or milk to restore sauce texture.
05 -
Add red pepper flakes to introduce heat if desired.