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Marry Me Chicken Pasta

A creamy one-skillet chicken pasta with tender chicken breast, penne, sun-dried tomatoes, and a rich parmesan cream sauce ready in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breast Cut into 1-inch pieces
  • 10 oz penne pasta
  • 0.5 tsp salt For seasoning chicken
  • 0.25 tsp black pepper For seasoning chicken
  • 1 tbsp olive oil
  • 3 tbsp unsalted butter
  • 2 tsp garlic Minced fresh
  • 3 tbsp all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 cup Parmesan cheese Freshly grated
  • 1 cup sun-dried tomatoes Drained and chopped, jarred in oil preferred
  • 1 tsp paprika
  • 2 tsp dried Italian seasoning Crush between fingers before adding
  • salt and black pepper To taste
  • fresh basil For garnish

Equipment

  • Large skillet
  • Large pot
  • Whisk
  • Colander

Method
 

  1. Bring a large pot of salted water to a boil. Cook penne until al dente, about 10 to 12 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
  2. Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken in a single layer for 6 to 8 minutes until golden brown and cooked through to 165°F. Remove to a plate.
  3. Reduce heat to medium. Melt butter in the same skillet, scraping up browned bits. Add garlic and saute 30 seconds. Whisk in flour and cook for 1 minute to form a roux.
  4. Slowly whisk in chicken broth to prevent lumps. Add heavy cream and bring to a gentle simmer. Stir in Parmesan until melted. Add sun-dried tomatoes, paprika, and Italian seasoning. Simmer 3 to 4 minutes until sauce thickens.
  5. Return chicken and pasta to the skillet. Toss until fully coated. Add reserved pasta water if needed to loosen the sauce. Adjust seasoning to taste. Garnish with fresh basil and extra Parmesan before serving.

Notes

Use freshly grated Parmesan for the smoothest sauce. Reserve pasta water before draining to adjust sauce consistency. Leftovers keep up to 4 days in the fridge. Reheat on stovetop with a splash of cream.