Tasty Marry Me Chicken Pasta Recipe

Introduction

This Tasty Marry Me Chicken Pasta is a creamy, flavorful dish that’s sure to impress anyone at your dinner table. With tender chicken, a rich sun-dried tomato sauce, and perfectly cooked penne, it’s a satisfying meal that’s easier to make than it looks.

Ingredients

• 1 tbsp olive oil
• 1.5 lb boneless skinless chicken (pounded to even thickness)
• 0.5 tsp salt
• 0.25 tsp pepper
• 10 oz penne pasta
• 1 cup drained sun-dried tomatoes (oil-packed for best flavor)
• 3 tbsp butter (Kerrygold recommended)
• 2 cups chicken broth
• 2 tsp dried Italian seasoning
• 1 cup grated Parmesan cheese
• 1 tsp paprika
• 1 cup heavy cream (room temperature)
• 3 tbsp flour
• 2 tsp minced garlic (fresh preferred)
• fresh basil (torn just before serving)

Instructions

1. Step 1: Boil the penne pasta in a large pot of salted water according to package instructions until al dente. Drain and set aside.
2. Step 2: Cut the chicken into 1-inch bite-sized pieces and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6–8 minutes until no longer pink. Remove and set aside.
3. Step 3: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
4. Step 4: Stir in flour to form a paste, then gradually whisk in chicken broth. Add heavy cream and Parmesan cheese, stirring until smooth.
5. Step 5: Add sun-dried tomatoes, paprika, and Italian seasoning to the sauce. Let it simmer for a few minutes until thickened.
6. Step 6: Return cooked chicken and drained pasta to the skillet. Stir to coat everything evenly with the sauce. Adjust seasoning with salt and pepper as needed.
7. Step 7: Garnish with torn fresh basil leaves and extra Parmesan cheese just before serving.

Tips & Variations

• Use oil-packed sun-dried tomatoes for richer flavor and better texture in the sauce.
• For extra depth, substitute half the chicken broth with white wine when making the sauce.
• Swap penne for fusilli or rigatoni if you prefer different pasta shapes that hold sauce well.
• Fresh garlic is best, but you can use garlic powder in a pinch—reduce the amount to about 1/2 tsp.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce if it thickens.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, just be sure to fully thaw and pat the chicken dry before cooking to ensure even cooking and proper browning.

Is there a vegetarian version of this dish?

You can omit the chicken and add sautéed mushrooms or roasted vegetables instead. Use vegetable broth in place of chicken broth for the sauce.