Marry Me Chicken Pasta is rich, comforting, and sure to impress. It has a creamy, garlicky sauce that’s tossed with sun-dried tomatoes, tender chicken and penne pasta, making this dish hard to resist.
The Marry Me Chicken recipe has been a favorite for a while, so we decided to give it a pasta twist. With fall approaching, there’s nothing better than a cozy bowl of creamy pasta to warm you up at dinner.
If you enjoy exploring new flavors and and dinner recipes try these 29 dinner ideas you’ll never get tired of.
Helpful Tips
- Use fresh herbs whenever possible. Fresh basil really brighten up this creamy sauce.
- Cook the pasta al dente so it doesn’t become mushy when mixed with the sauce. The pasta will continue to absorb the sauce, so a little firmness is ideal.
- Don’t rush the sauce. Let it simmer for a few minutes to allow the flavors to meld together. This extra time makes a big difference in the final taste.
- Save some pasta water. You can use pasta water to thin down the sauce if it gets to thick while cooking.
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Marry Me Chicken Pasta
Ingredients
- 6 ounces (170 g) dried penne pasta
- 1/2 tablespoon (7 ml) olive oil
- 1/4 cup (40 g) onion finely chopped
- 2 cloves garlic minced
- 1/2 tablespoon (7 g) butter
- 1/2 pound (227 g) chicken breast cubed
- 1/2 teaspoon (1 g) Italian seasoning
- 1/2 teaspoon (1 g) smoked paprika
- 1/2 teaspoon (1 g) red pepper flakes
- 1/2 teaspoon (1.5 g) garlic powder
- 1/2 teaspoon (1 g) pepper
- 1 teaspoon (6 g) salt
- 1 cup (237 ml) heavy cream
- 1/2 cup (50 g) parmesan cheese grated
- 1/2 cup (55 g) sun-dried tomatoes chopped
- 15-20 basil leaves
Instructions
- Add salt to a large pot and heat to boiling. Add the pasta and cook until al dente.
- Reserve 1/4 cup of pasta water, then drain, and run under cold water to stop the cooking. Set aside.
- In a large skillet over medium heat, add olive oil. Once hot, add onion and cook until softened, about 2 minutes.
- Add the garlic and butter and sauté for just 30 seconds.
- Add the chicken and all of the seasoning to the skillet.
- Sauté until the chicken is cooked through, about 5-7 minutes.
- Stir in the heavy cream, parmesan cheese, sun-dried tomatoes and most of the basil leaves. Bring to a simmer and cook for 3-4 minutes. Add the reserved pasta water, as necessary, to thin it out and create a sauce. Adjust salt to taste.
- Add the cooked pasta to the skillet and toss to coat. Garnish with freshly chopped basil, if desired.
Notes
- Fresh basil really brighten up this creamy sauce.
- Cook the pasta al dente so it doesn’t become mushy when mixed with the sauce. The pasta will continue to absorb the sauce, so a little firmness is ideal.
- Let it simmer for a few minutes to allow the flavors to meld together. This extra time makes a big difference in the final taste.
- You can use pasta water to thin down the sauce if it gets to thick while cooking.
Nutrition
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Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.
