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Marry Me Chicken Pasta

A delightful one-pan dish combining succulent chicken, pasta, sun-dried tomatoes, and a creamy sauce that will impress anyone!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil For cooking the chicken
  • 1.5 pounds boneless, skinless chicken breasts Pounded to an even thickness
  • 0.5 teaspoon salt For seasoning the chicken and pasta water
  • 0.25 teaspoon pepper For seasoning the chicken
  • 10 ounces penne pasta Can be swapped with other pasta types if desired
  • 1 cup sun-dried tomatoes Drained, oil-packed for best flavor
  • 3 tablespoons butter Kerrygold is recommended for richness
  • 2 cups chicken broth For the sauce
  • 2 teaspoons dried Italian seasoning
  • 1 cup freshly grated Parmesan cheese Grated for best melting
  • 1 teaspoon paprika
  • 1 cup heavy cream At room temperature for better blending
  • 3 tablespoons flour For thickening the sauce
  • 2 teaspoons minced garlic Preferably fresh

Method
 

Preparation
  1. Boil a large pot of salted water, then add the penne pasta and cook until al dente, about 10-12 minutes. Drain, reserving some pasta water.
  2. Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat; sear chicken for 5-7 minutes on each side until golden brown. Remove from skillet and let rest before slicing.
Sauce Preparation
  1. In the same skillet, melt butter over medium heat, then sauté minced garlic until fragrant.
  2. Stir in flour to create a smooth paste, then gradually whisk in chicken broth until no lumps remain.
  3. Add sun-dried tomatoes, paprika, and Italian seasoning, simmering for 2-3 minutes until the sauce thickens.
  4. Lower heat and stir in heavy cream, then add Parmesan until melted and creamy.
Combining
  1. Return sliced chicken and cooked pasta to the skillet, tossing to coat. Add reserved pasta water as needed for desired sauce consistency. Serve hot, garnished with extra Parmesan and fresh basil.

Notes

For added texture, pair with a crisp side salad or garlic bread. This dish stores well in the fridge for 3-4 days and can be frozen for up to 2 months. Reheat with a splash of chicken broth for moisture.