Marry Me Chicken Pasta is a delightful dish that beckons from the heart of Italian-inspired cuisine. With tender chicken pieces enveloped in a creamy, savory sauce, this dish has a way of stealing hearts at the dinner table—both literally and figuratively. Picture a cozy evening after a long day; you’ve rushed home, and you need something satisfying yet easy to whip up. This recipe becomes your go-to because it’s not only sumptuous but also relatively quick to prepare. I discovered this gem during a dinner party, where it quickly became the talk of the table—and it’s easy to see why!
Why You’ll Love This Dish
This recipe shines for multiple reasons. First, it’s all about convenience. In under 30 minutes, you can create a restaurant-quality meal. Whether you’re cooking for family or hosting friends, it’s a guaranteed crowd-pleaser. Kids love it, and so do adults—it’s the ultimate comfort dish.
“I made this for a weeknight dinner, and everyone went back for seconds. It’s creamy, comforting, and absolutely delicious!” — Happy Home Cook
Marry Me Chicken Pasta is also budget-friendly, with ingredients that are easily accessible. Perfect for a busy weeknight or a relaxed weekend gathering, this meal brings warmth and delight to any occasion.
How This Recipe Comes Together
Creating Marry Me Chicken Pasta is streamlined and straightforward. You’ll start by searing chicken to golden perfection. As you work, you’ll be whisking up a smooth roux that brings creaminess to the dish—thanks to the heavy cream and parmesan cheese. Sun-dried tomatoes add a lovely punch of flavor, and the whole thing comes together in one skillet. Finally, you’ll toss in the penne pasta to coat it in that rich, luxurious sauce.
Gather These Items
Here’s what you’ll need to make your own Marry Me Chicken Pasta:
- 1 ½ pounds of boneless, skinless chicken, diced into 1-inch pieces
- 10 ounces of penne pasta
- ½ teaspoon of salt
- ¼ teaspoon of pepper
- 1 tablespoon of olive oil
- 3 tablespoons of butter
- 2 teaspoons of minced garlic
- 3 tablespoons of flour
- 2 cups of chicken broth
- 1 cup of heavy cream
- 1 cup of grated parmesan cheese
- 1 cup of sun-dried tomatoes, well-drained
- 1 teaspoon of paprika
- 2 teaspoons of dried Italian seasoning
- Fresh basil for garnish
If you prefer to customize this dish, feel free to swap out the penne for another pasta shape or add in your favorite vegetables for extra nutrition.
Directions to Follow
- Start by seasoning the chicken pieces with salt and pepper.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat until shimmering.
- Add the chicken, spacing the pieces out for an even sear. Cook for about 5-7 minutes, until browned on all sides. Remove the chicken and set it aside.
- In the same skillet, melt 3 tablespoons of butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
- Gradually sprinkle in 3 tablespoons of flour, whisking continuously to form a bubbling roux—this should take 1-2 minutes.
- Slowly pour in 2 cups of chicken broth, followed by 1 cup of heavy cream, stirring constantly until smooth and thickened.
- Add in the grated parmesan and stir until melted and combined.
- Mix in the sun-dried tomatoes, paprika, and Italian seasoning, adjusting seasoning as needed.
- Return the chicken to the skillet, ensuring it’s coated in the creamy sauce. Cook for another 5 minutes until fully cooked.
- Meanwhile, cook 10 ounces of penne pasta according to package instructions. Drain and add to the skillet, tossing to coat with the sauce.
- Finish by garnishing with fresh basil and serve immediately, enjoying the creamy blend with tender chicken and pasta.
Best Ways to Enjoy It
To plate Marry Me Chicken Pasta, consider adding a sprinkle of extra parmesan on top and a few fresh basil leaves for color. This dish pairs beautifully with a crisp green salad with a light vinaigrette or some garlic bread for dipping. A glass of white wine, like a chilled Sauvignon Blanc, elevates the meal perfectly.
How to Store
Leftovers of this creamy delight can be stored in an airtight container in the fridge for up to 3 days. For best results, reheat gently in a skillet over low heat to restore the creaminess. Adding a splash of chicken broth can help revive the sauce!
Tips to Make It Perfect
- For extra flavor, try marinating the chicken in Italian seasoning for an hour before cooking.
- Ensure your roux doesn’t brown too much, as a lighter roux will keep the sauce creamy and pale.
- Tasting as you go is crucial—adjust seasoning according to your preference, especially with salt and herbs!
Recipe Variations
Looking to shake things up? You can:
- Substitute the heavy cream with a lighter option like half-and-half for a less rich sauce.
- Add spinach or kale for a nutritious touch—just toss it in the sauce a minute before finishing.
- Swap sun-dried tomatoes for roasted red peppers for a different flavor profile.
Frequently Asked Questions
How long does it take to prepare?
This dish takes about 30 minutes from start to finish, making it perfect for a quick weeknight dinner!
Can I freeze leftovers?
Yes, you can freeze the chicken pasta; just note that the creaminess may change slightly after thawing. Store in an airtight container for up to 3 months.
What can I substitute for chicken?
Feel free to swap out chicken for shrimp or even a plant-based protein like tofu for a vegetarian-friendly option.
Marry Me Chicken Pasta
A creamy, savory Italian-inspired dish featuring tender chicken and penne pasta in a rich sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
- Diet: Non-Vegetarian
Ingredients
- 1 ½ pounds of boneless, skinless chicken, diced into 1-inch pieces
- 10 ounces of penne pasta
- ½ teaspoon of salt
- ¼ teaspoon of pepper
- 1 tablespoon of olive oil
- 3 tablespoons of butter
- 2 teaspoons of minced garlic
- 3 tablespoons of flour
- 2 cups of chicken broth
- 1 cup of heavy cream
- 1 cup of grated parmesan cheese
- 1 cup of sun-dried tomatoes, well-drained
- 1 teaspoon of paprika
- 2 teaspoons of dried Italian seasoning
- Fresh basil for garnish
Instructions
- Start by seasoning the chicken pieces with salt and pepper.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat until shimmering.
- Add the chicken, spacing the pieces out for an even sear. Cook for about 5-7 minutes, until browned on all sides. Remove the chicken and set it aside.
- In the same skillet, melt 3 tablespoons of butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
- Gradually sprinkle in 3 tablespoons of flour, whisking continuously to form a bubbling roux—this should take 1-2 minutes.
- Slowly pour in 2 cups of chicken broth, followed by 1 cup of heavy cream, stirring constantly until smooth and thickened.
- Add in the grated parmesan and stir until melted and combined.
- Mix in the sun-dried tomatoes, paprika, and Italian seasoning, adjusting seasoning as needed.
- Return the chicken to the skillet, ensuring it’s coated in the creamy sauce. Cook for another 5 minutes until fully cooked.
- Meanwhile, cook 10 ounces of penne pasta according to package instructions. Drain and add to the skillet, tossing to coat with the sauce.
- Finish by garnishing with fresh basil and serve immediately.
Notes
For extra flavor, try marinating the chicken in Italian seasoning for an hour before cooking. Ensure your roux doesn’t brown too much, as a lighter roux will keep the sauce creamy and pale.