04 Feb Marry Me Chicken Pasta
Reader-favorite ‘Marry Me Chicken’ made even better with tender penne pasta! The noodles hold the cheesy, sun-dried tomato sauce inside for a burst of flavor in each bite! It’s sure to win over anyone that tries it.
Besides this amazing marry me chicken pasta, if you’re looking for more skillet pasta dishes to add to the dinner rotation, try these! One-pot creamy chicken mushroom florentine, ground beef stroganoff, and Cajun chicken alfredo pasta!
Marry Me Chicken Pasta Recipe
This marry me chicken pasta is one of my favorite recipes. Perfect for weeknight dinners or special occasions, and ready in 30 minutes! Marry me chicken on its own is absolutely to die for, but even better when you add those tender penne noodles to soak up all the sauce!
The sauce in this recipe is a mouthwatering combination of sun-dried tomatoes, parmesan cheese, cream, garlic, and delicious seasonings. It’s rich and creamy, but has an addictive tang because of the sun-dried tomatoes added. You’ll love it!
Everything You’ll Need
These simple ingredients come together to create a restaurant-quality dish that everyone will love! Marry me chicken pasta is creamy, tangy, savory, and so satisfying!
- Chicken Breasts: Skinless, boneless chicken breasts cut into bite-sized pieces so they cook evenly.
- Penne Pasta: Traps the creamy sauce perfectly.
- Salt and Pepper: Basic seasonings give the marry me chicken pasta its first layer of flavor!
- Olive Oil: Used to sear the chicken in.
For the Creamy Sun-Dried Tomato Sauce:
- Butter: Creates a rich base for the sauce and adds creaminess.
- Garlic: Fresh minced garlic is best!
- Flour: To thicken up the sauce with.
- Chicken Broth: Adjusts the consistency of the sauce and also adds savory flavor.
- Heavy Cream: Creates a luxurious, creamy texture. You can also use half and half as a lighter option.
- Parmesan Cheese: Grated parmesan adds sharp, cheesy flavor and richness.
- Sun-Dried Tomatoes: Tangy and delicious, for that classic ‘Marry Me’ flavor!
- Paprika: Adds a bit of smoky warmth.
- Italian Seasoning: Blend of herbs like oregano, basil, and thyme.
- Fresh Basil: Aromatic garnish that adds a pop of freshness!
How to Make Marry Me Chicken Pasta
How to make this knockout dinner in just 30 minutes! My family loves marry me chicken pasta so much, it’s always in the dinner rotation.
- Cook Penne: Cook the pasta according to package instructions. Drain the pasta and then set aside while you prepare the chicken and sauce.
- Cut Chicken: Cut the chicken into 1-inch bite-sized pieces and season with salt and pepper.
- Sear Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 6-8 minutes until the chicken is no longer pink and cooked through.
- Set Aside: Transfer the cooked chicken to a plate, and set it aside while you make the sauce.
Sauce
- Sauté Garlic, Make Roux: Return to the same skillet, then add the butter. Once it is melted, sauté the garlic for 30 seconds until it’s fragrant. Then add in the flour and stir to make a paste.
- Add Liquid Ingredients and Cheese: Whisk in the chicken broth, heavy cream, and parmesan cheese.
- Stir in Remaining Ingredients: Stir in the drained sun-dried tomatoes, paprika, and Italian seasoning. Season with more salt and pepper if needed.
- Simmer: Simmer the sauce for a few minutes for it to thicken.
- Combine: Return the chicken to the skillet along with the cooked pasta. Stir to coat the chicken and pasta in the sauce.
- Garnish and Serve: Garnish with chopped basil leaves and additional parmesan cheese.
How to Store Marry Me Pasta
Everyone will love this marry me pasta so much that I doubt you will have leftovers. But in case you do, save and heat up your leftovers for a quick and satisfying lunch!
- In the Refrigerator: Keep leftovers tightly covered in an airtight container for up to 4 days.
- To Reheat: Reheat gently in the microwave or stovetop over medium-low heat, and you’re ready to go! Add a splash of cream if needed for moisture.
Marry Me Chicken Pasta
Ingredients
Chicken Pasta
- 1 1/2 pounds boneless skinless chicken, cut into 1-inch pieces
- 10 ounces penne pasta
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
Sauce
- 3 tablespoons butter
- 2 teaspoon garlic, minced
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup parmesan cheese grated
- 1 cup sun-dried tomatoes, drained
- 1 teaspoon paprika
- 2 teaspoons dried Italian seasoning
- fresh basil for garnish
Instructions
Chicken Pasta
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Cook the pasta according to package instructions. Drain the pasta and set aside while you prepare the chicken and sauce.
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Cut the chicken into 1-inch bite-sized pieces and season with salt and pepper.
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In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 6-8 minutes until the chicken is no longer pink and cooked through.
-
Transfer the cooked chicken to a plate, and set it aside while you make the sauce.
Sauce
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Return to the same skillet, then add the butter. Once it is melted, sauté the garlic for 30 seconds until it's fragrant. Add in the flour and stir to make a paste.
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Whisk in the chicken broth, heavy cream, and parmesan cheese.
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Stir in the drained sun-dried tomatoes, paprika, and Italian seasoning. Season with more salt and pepper if needed.
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Simmer the sauce for a few minutes for it to thicken.
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Return the chicken to the skillet along with the cooked pasta. Stir to coat the chicken and pasta in the sauce.
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Garnish with chopped basil leaves and additional parmesan cheese.
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