Marry Me Chicken Pasta (Printer-Friendly)
Penne and tender chicken coated in a creamy, flavorful sauce with sun-dried tomatoes and herbs.
# What You'll Need:
→ Pasta
01 -
8 ounces penne pasta
→ Protein
02 -
2 boneless, skinless chicken breasts, cut into 1-inch pieces (about 1.5 pounds)
→ Seasonings
03 -
1 teaspoon salt
04 -
1/4 teaspoon black pepper
05 -
1 teaspoon paprika
06 -
1 teaspoon dried oregano
→ Oils and Fats
07 -
1 tablespoon olive oil
08 -
2 tablespoons butter
→ Vegetables and Aromatics
09 -
1 small yellow onion, finely diced
10 -
2 garlic cloves, minced
11 -
1/2 cup sun-dried tomatoes, drained and chopped
→ Sauce
12 -
2 tablespoons all-purpose flour
13 -
1 cup chicken broth
14 -
1 cup heavy cream
15 -
1/2 cup grated Parmesan cheese
→ Garnish
16 -
Chopped fresh basil (optional)
# Steps to Follow:
01 -
Bring a large pot of salted water to a boil. Add penne pasta and cook according to package instructions until al dente. Drain and set aside.
02 -
Season chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and fully cooked, about 5 minutes. Remove chicken from skillet and set aside.
03 -
In the same skillet, melt butter over medium heat. Add diced onion and minced garlic, sauté for 1 minute. Whisk in flour continuously to form a roux; cook for 1 minute. Gradually pour in chicken broth while whisking to prevent lumps. Stir until fully incorporated.
04 -
Stir in heavy cream, grated Parmesan, chopped sun-dried tomatoes, paprika, and oregano. Cook, stirring frequently, until the sauce thickens, about 3 to 5 minutes.
05 -
Add cooked pasta and chicken back into the skillet. Stir thoroughly to coat evenly with the sauce.
06 -
Sprinkle chopped fresh basil over the dish if desired. Serve warm.
# Extra Suggestions:
01 -
To keep chicken tender, avoid overcooking; ensure it reaches an internal temperature of 165°F.
02 -
For a spicier variation, add red pepper flakes to the sauce.
03 -
If the sauce becomes too thick, thin with additional chicken broth or a splash of milk.
04 -
This dish pairs well with garlic bread and a fresh green salad.
05 -
Leftovers can be refrigerated for up to 3 days or frozen for 2 months. Reheat gently to avoid sauce separation.