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Marry Me Chicken Pasta

A romantic dish of tender chicken in a creamy sauce, paired with al dente penne pasta and sun-dried tomatoes, perfect for date nights or family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breast (sliced or cubed) Fresh and thawed chicken works best for tenderizing.
  • to taste salt and pepper Essential for seasoning.
  • 1 tbsp olive oil Opt for extra virgin for a touch of richness.
  • 3 tbsp unsalted butter Adds creaminess to the sauce—unsalted allows for better control of sodium.
  • 4 cloves garlic, minced Fresh garlic infuses our dish with deep flavor.
  • 2 tbsp all-purpose flour Helps thicken the sauce—use whole wheat if you prefer a healthier option.
  • 2 cups low-sodium chicken broth Homemade is best, but store-bought works wonders too.
  • 1 cup heavy cream For that indulgent creaminess—this can be substituted with half-and-half for a lighter option.
  • ½ cup freshly grated parmesan cheese Freshly grated melts beautifully. Avoid the pre-grated stuff if possible.
  • ½ cup sun-dried tomatoes (oil-packed, drained and chopped) Rich in flavor, these add complexity and depth.
  • 1 tsp smoked paprika Adds a subtle smokiness—feel free to leave it out if you like but trust me, it enhances the experience!
  • 1 tsp dried Italian seasoning A blend of herbs that brings that classic Italian flavor.
  • ½ lb penne pasta You can use other pasta shapes based on preference or availability.
  • for garnish fresh basil, chopped Adds brightness to the dish and a pop of color.

Method
 

Preparation
  1. Season your chicken on both sides with salt and pepper.
  2. In a large skillet, heat olive oil over medium-high heat.
  3. Sear the chicken until browned and cooked through, about 5–7 minutes.
  4. Remove from heat and set aside.
Making the Sauce
  1. In the same skillet, melt the butter over medium heat.
  2. Add the minced garlic and sauté for about 30 seconds until fragrant.
  3. Sprinkle in the flour, whisking constantly for 1–2 minutes until it forms a roux (look for a golden color).
  4. Slowly pour in the chicken broth while whisking to prevent lumps.
  5. Next, incorporate the heavy cream and stir until the sauce thickens slightly—this should take about 3–4 minutes.
  6. Then, add the parmesan cheese, stirring until melted and incorporated.
  7. Stir in the sun-dried tomatoes, smoked paprika, and Italian seasoning, letting it simmer for a few minutes to combine the flavors.
Combining and Serving
  1. Return the chicken to the skillet and let it simmer in the sauce for another 3–4 minutes.
  2. Cook the penne pasta in a separate pot according to package instructions until al dente. Remember to save a cup of pasta water before draining!
  3. Drain the pasta and toss it into the sauce mixture, adding pasta water if needed for a creamier consistency.
  4. Top with chopped fresh basil and serve immediately while hot and creamy!

Notes

Leftovers keep well in the fridge for up to 3-4 days. Reheat gently in a pan over low heat, adding a splash of cream or broth to revive the sauce. Make-ahead tips: Prep the chicken and sauce in advance, storing them separately in the fridge.