Description
This Creamy Marry Me Chicken Pasta is a luscious and comforting dish featuring tender seared chicken breasts, perfectly cooked penne pasta, and a rich, creamy sauce made with parmesan, sun-dried tomatoes, garlic, and Italian seasonings. Ready in just 40 minutes, it’s an ideal weeknight meal that feels indulgent yet approachable and is garnished with fresh basil for a burst of freshness.
Ingredients
Scale
Pasta
- 10 ounces penne pasta
Chicken
- 1 and 1/2 pounds boneless skinless chicken breasts
- Salt to taste
- Black pepper to taste
- Olive oil, for sautéing
Sauce
- 3 tablespoons unsalted butter
- 2 teaspoons minced garlic
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 1 cup sun-dried tomatoes
- 1 teaspoon paprika
- 2 teaspoons dried Italian seasoning
- Salt to taste
- Black pepper to taste
Garnish (optional)
- Fresh basil leaves
- Additional grated parmesan cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions until al dente. Drain the pasta and set it aside.
- Prepare the Chicken: Season the chicken breasts with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 6 to 8 minutes per side, or until they are fully cooked through and golden brown on the outside. Transfer the cooked chicken to a plate and keep warm.
- Make the Roux and Sauté Garlic: In the same skillet, reduce the heat to medium and melt the unsalted butter. Add the minced garlic and sauté for 30 seconds until fragrant. Sprinkle in the flour and whisk constantly to create a smooth roux, which will thicken the sauce.
- Add Liquids and Cheese: Gradually whisk in the chicken broth, followed by the heavy cream and grated parmesan cheese, stirring continuously until the sauce is smooth and creamy.
- Flavor the Sauce: Stir in the sun-dried tomatoes, paprika, dried Italian seasoning, and season with salt and black pepper to taste. Let the sauce simmer on low heat, stirring frequently, until it thickens to a creamy consistency.
- Combine Pasta and Chicken with Sauce: Slice or chop the cooked chicken as desired, then return it to the skillet along with the cooked penne pasta. Toss everything together gently until the pasta and chicken are evenly coated with the creamy sauce.
- Serve and Garnish: Serve the pasta warm, garnished with fresh basil leaves and additional grated parmesan cheese if desired for an extra burst of flavor and presentation appeal.
Notes
- You can substitute penne pasta with other pasta shapes like rigatoni or fusilli.
- Sun-dried tomatoes add a tangy sweetness, but you can use roasted red peppers as an alternative.
- If you prefer a lighter sauce, reduce the amount of heavy cream and add more chicken broth.
- For extra flavor, deglaze the pan with a splash of white wine before making the sauce.
- Make sure not to overcook the chicken to keep it juicy and tender.
