Introduction

This Best Marry Me Chicken Pasta is a creamy, flavorful dish that’s perfect for impressing guests or treating yourself to something special. Tender chicken combines with a rich sauce full of sun-dried tomatoes and parmesan, all tossed with perfectly cooked penne pasta. It’s comfort food with a gourmet twist.

A white bowl filled with creamy beige penne pasta covered in a smooth sauce, topped with four pieces of golden-brown grilled chicken breasts scattered evenly on top. The chicken pieces have some black pepper flakes visible. Bright red bacon bits are sprinkled over the chicken and pasta, along with small green parsley leaves, adding color contrast. The bowl sits on a white marbled texture surface, and a gold fork is placed next to it. The lighting highlights the creamy texture of the sauce and the slight char on the chicken. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb boneless, skinless chicken breast (sliced or cubed)

Salt and pepper, to taste

1 tbsp olive oil

3 tbsp unsalted butter

4 cloves garlic, minced

2 tbsp all-purpose flour

2 cups low-sodium chicken broth

1 cup heavy cream

½ cup freshly grated parmesan cheese

½ cup sun-dried tomatoes (oil-packed, drained and chopped)

1 tsp smoked paprika

1 tsp dried Italian seasoning

½ lb (8 oz) penne pasta

Fresh basil, chopped (for garnish)

Instructions

Step 1: Season the chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear the chicken until browned and cooked through, about 5–7 minutes. Remove the chicken from the skillet and set aside.

Step 2: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Step 3: Sprinkle in the flour and whisk constantly for 1–2 minutes to create a roux.

Step 4: Slowly pour in the chicken broth followed by the heavy cream, whisking continuously to avoid lumps. Stir until the sauce thickens.

Step 5: Add the parmesan cheese and stir until melted and smooth.

Step 6: Stir in the sun-dried tomatoes, smoked paprika, and Italian seasoning. Let the sauce simmer for a few minutes to develop flavors.

Step 7: Return the cooked chicken to the skillet and simmer gently in the sauce.

Step 8: Meanwhile, cook the penne pasta according to package instructions until al dente. Drain well.

Step 9: Toss the cooked pasta into the skillet with the sauce and chicken, coating everything evenly.

Step 10: Garnish with chopped fresh basil and serve immediately while hot and creamy.

Tips & Variations

For extra flavor, marinate the chicken in a little olive oil, garlic, and Italian seasoning for 30 minutes before cooking.

You can substitute penne with rigatoni or farfalle for a different pasta shape.

Add a pinch of red pepper flakes for a subtle spicy kick.

Use sun-dried tomatoes packed in oil for richer taste, but make sure to drain and chop them well.

For a lighter version, substitute half-and-half for heavy cream, though the sauce will be less rich.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used and will add extra moisture and flavor. Just adjust the cooking time to ensure the thighs are cooked through.