Marry Me Chicken Pasta
Marry Me Chicken Pasta brings tender seasoned chicken, penne, sun-dried tomatoes, garlic, Parmesan, and a creamy paprika sauce together in one hearty skillet-style dinner. It is a cozy family pasta recipe that also reheats well for planned lunches or a relaxed weeknight meal.
Equipment
- Large Pot
- Large skillet
- Whisk
- Cutting Board
- Meat Thermometer
Ingredients
- 1 tbsp olive oil
- 1.5 lb boneless skinless chicken pounded to even thickness
- 0.5 tsp salt
- 0.25 tsp black pepper
- 10 oz penne pasta
- 1 cup drained oil-packed sun-dried tomatoes
- 3 tbsp butter
- 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 basil torn just before serving
Instructions
- Cook penne in salted boiling water until al dente, then reserve pasta water and drain.
- Pat chicken dry, pound evenly, and season both sides with salt and black pepper.
- Sear chicken in olive oil until golden and cooked to 165°F, then rest and slice.
- Melt butter in the skillet, then stir in garlic and flour until fragrant.
- Whisk in chicken broth, Italian seasoning, paprika, cream, Parmesan, and sun-dried tomatoes.
- Simmer until the sauce thickens enough to coat a spoon.
- Add penne and sliced chicken, tossing with reserved pasta water if the sauce needs loosening.
- Finish with torn basil and serve warm with extra Parmesan if desired.
Notes
Storage: Cool leftovers and refrigerate in airtight containers for 3 to 4 days.
Freezing: Freeze portions for up to 2 months, then thaw overnight before reheating gently.
Reheating: Warm with a splash of broth, milk, or water so the cream sauce loosens smoothly.
Best Tips: Pound the chicken evenly, save pasta water, and stir Parmesan in away from strong heat.
Variations: Add spinach, mushrooms, crushed red pepper, or swap penne for rigatoni or rotini.
Sauce Tips: Room-temperature cream and freshly grated Parmesan help the sauce stay silky.