Easy Marry Me Chicken Pasta Recipe
This Easy Marry Me Chicken Pasta features tender chicken pieces in a luscious sun-dried tomato cream sauce with Parmesan cheese and Italian seasonings. Ready in just 30 minutes, this one-pan wonder delivers restaurant-quality flavor with minimal effort, making it perfect for busy weeknights or special occasions.
Equipment
- Large 12-inch skillet or sauté pan with lid
- Large pot for boiling pasta
- Sharp knife and cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
- Colander for draining pasta
- Cheese grater for fresh Parmesan
Ingredients
For the Chicken and Pasta
- 1 pound boneless skinless chicken breasts 450g, cut into 1-inch pieces
- 12 oz penne pasta 340g, or rigatoni
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil 30ml
For the Sauce
- 3 tablespoons butter 42g
- 4 cloves garlic minced
- 2 tablespoons all-purpose flour 16g
- 1 cup chicken broth 240ml
- 1 cup heavy cream 240ml
- 1 cup Parmesan cheese 100g, freshly grated
- 1/2 cup sun-dried tomatoes 75g, oil-packed, drained and chopped
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes optional
- fresh basil for garnish
Instructions
- Bring a large pot of salted water to a rolling boil. Add penne pasta and cook according to package directions until al dente (10-12 minutes), reserving 1/2 cup pasta water before draining.
- Pat chicken dry with paper towels, cut into 1-inch pieces, and season all sides with salt and black pepper.
- Heat olive oil in a large 12-inch skillet over medium-high heat. Add chicken in a single layer and cook 3-4 minutes per side until golden brown and cooked through (165°F internal temperature), then transfer to a plate.
- Reduce heat to medium, add butter to the same skillet, and let it melt while scraping up browned bits. Add minced garlic and sauté 30-45 seconds until fragrant.
- Sprinkle flour into the skillet and whisk continuously for 1-2 minutes to create a roux, then slowly pour in chicken broth while whisking to prevent lumps.
- Bring mixture to a gentle simmer for 2-3 minutes until slightly thickened, then reduce heat to medium-low and add heavy cream. Stir in Parmesan cheese until completely melted and smooth.
- Add chopped sun-dried tomatoes, Italian seasoning, and red pepper flakes (if using) to the sauce. Let simmer gently for 2-3 minutes to allow flavors to meld, then taste and adjust seasoning.
- Return cooked chicken to the skillet, add drained pasta, and toss everything together to coat evenly. If sauce is too thick, add reserved pasta water 1 tablespoon at a time until desired consistency is reached.
- Remove from heat, garnish with torn fresh basil leaves and extra Parmesan cheese if desired. Serve immediately while hot and creamy.
Notes
- Use room temperature chicken for more even cooking and better searing results.
- Don't skip reserving pasta water - the starchy liquid is perfect for adjusting sauce consistency.
- Grate Parmesan fresh from a block; pre-grated cheese contains anti-caking agents that prevent smooth melting.
- Oil-packed sun-dried tomatoes are softer and more flavorful than dry-packed varieties.
- For a lighter version, substitute half-and-half for heavy cream and reduce Parmesan to 3/4 cup.
- Chicken thighs can be used instead of breasts for extra juiciness and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; the flavors deepen overnight.
- Reheat gently on the stovetop with a splash of chicken broth or cream to restore the sauce's creamy texture.
- Try different pasta shapes like rigatoni, farfalle, or tortellini for variety.
- For extra protein, add Italian sausage along with the chicken for a heartier meal.
Nutrition
Serving: 1ServingCalories: 685kcalCarbohydrates: 58gProtein: 42gFat: 31gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 145mgSodium: 780mgPotassium: 520mgFiber: 3gSugar: 5gVitamin A: 18IUVitamin C: 12mgCalcium: 28mgIron: 17mg
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