Reader-favorite ‘Marry Me Chicken’ made even better with tender penne pasta! The noodles hold the cheesy, sun-dried tomato sauce inside for a burst of flavor in each bite! It’s sure to win over anyone that tries it.
How to Make Marry Me Chicken Pasta
How to make this knockout dinner in just 30 minutes! My family loves marry me chicken pasta so much, it’s always in the dinner rotation.
- Cook Penne: Cook the pasta according to package instructions. Drain the pasta and then set aside while you prepare the chicken and sauce.
- Cut Chicken: Cut the chicken into 1-inch bite-sized pieces and season with salt and pepper.
- Sear Chicken: In a large skillet, heat the 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.
- Set Aside: Transfer the cooked chicken to a plate, and set it aside while you make the sauce.
Sauce
- Sauté Garlic, Make Roux: Return to the same skillet, then add the butter. Once it is melted, sauté the garlic for 30 seconds until it’s fragrant. Then add in the flour and stir to make a paste.
- Add Liquid Ingredients and Cheese: Whisk in the chicken broth, heavy cream, and parmesan cheese.
- Stir in Remaining Ingredients: Stir in the drained sun-dried tomatoes, paprika, and Italian seasoning. Season with more salt and pepper if needed.
- Simmer: Simmer the sauce for a few minutes so it can thicken.
- Combine: Return the chicken to the skillet along with the cooked pasta. Then stir to coat the chicken and pasta in the sauce.
- Garnish and Serve: Garnish with chopped basil leaves and additional parmesan cheese.
Ingredients
Chicken Pasta
- 1 1/2 pounds boneless skinless chicken, cut into 1-inch pieces
- 10 ounces penne pasta
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
Sauce
- 3 tablespoons butter
- 2 teaspoon 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
Instructions
Chicken Pasta
- Cook the pasta according to package instructions. Drain the pasta and set aside while you prepare the chicken and sauce.
- Cut the chicken into 1-inch bite-sized pieces and season with salt and pepper.
- In a large skillet, heat the 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.
Sauce
- Return to the same skillet, then add the butter. Once it is melted, sauté the garlic for 30 seconds until it's fragrant. Add in the flour and stir to make a paste.
- Whisk in the chicken broth, heavy cream, and parmesan cheese.
- Stir in the drained sun-dried tomatoes, paprika, and Italian seasoning. Season with more salt and pepper if needed.
- Simmer the sauce for a few minutes for it to thicken.
- Return the chicken to the skillet along with the cooked pasta. Stir to coat the chicken and pasta in the sauce.
- Garnish with chopped basil leaves and additional parmesan cheese.
