Name: Marry Me Chicken Pasta Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 1 ½ pounds boneless skinless chicken, cut into 1-inch pieces; 10 ounces penne pasta; ½ teaspoon salt; ¼ teaspoon pepper; 1 tablespoon olive oil; 3 tablespoons butter; 2 teaspoons 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

Description

A creamy and flavorful Marry Me Chicken Pasta recipe featuring tender chicken, penne pasta, sun-dried tomatoes, and a rich sauce, perfect for a special occasion.

Ingredients

1 ½ pounds boneless skinless chicken, cut into 1-inch pieces
10 ounces penne pasta
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon olive oil
3 tablespoons butter
2 teaspoons 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

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Instructions

Cook the 10 ounces penne pasta according to package instructions. Drain the pasta and set aside while you prepare the chicken and sauce.
Cut 1 ½ pounds boneless skinless chicken, into 1-inch bite-sized pieces and season with ½ teaspoon salt and ¼ teaspoon pepper.
In a large skillet, heat 1 tablespoon 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.
In the same skillet, melt 3 tablespoons of butter over medium heat. Add 2 teaspoons of minced garlic and cook for 1 minute until fragrant.
Whisk in 3 tablespoons of flour and cook for 1-2 minutes, until a light golden roux forms.
Gradually whisk in 2 cups of chicken broth until smooth. Bring to a simmer and cook for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
Stir in 1 cup of heavy cream, 1 cup of grated parmesan cheese, 1 cup of drained sun-dried tomatoes, 1 teaspoon of paprika, and 2 teaspoons of dried Italian seasoning. Stir until the cheese is melted and the sauce is creamy.
Return the cooked chicken to the skillet. Add the drained penne pasta to the skillet and toss to coat everything in the sauce.
Simmer for 2-3 minutes until the pasta and chicken are heated through.
Garnish with fresh basil before serving.

Notes

For a spicier kick, add a pinch of red pepper flakes to the sauce.
If you don’t have penne pasta, other short pasta shapes like rotini or farfalle would also work well.
Ensure the chicken is cooked through before adding it back to the sauce.