Creamy Marry Me Chicken Pasta

This creamy Marry Me Chicken Pasta is the kind of dish that always gets people talking. Loaded with juicy chicken, tangy sun-dried tomatoes, and a silky parmesan sauce, it makes any dinner feel special yet comes together fast enough for a weeknight. It is one of those pasta recipes that everyone in my house asks for and I love how the leftovers taste even better the next day.

I first cooked this for my partner on a whim and it got rave reviews. Ever since then it has been our celebratory go-to—simple and a total crowd pleaser.

Ingredients

• Boneless skinless chicken breasts: because they stay juicy and soak up the flavors perfectly look for pieces that are uniform in thickness
• Penne pasta: holds the creamy sauce really well and has a great bite choose bronze-cut or sturdy brands for best results
• Butter: adds rich flavor to the sauce and helps build the roux use unsalted butter for the most control
• Chicken broth: gives depth and balances the cream pick low sodium for easier seasoning
• Heavy cream: is what makes everything luscious pick fresh cream for best texture
• Grated parmesan cheese: adds salty nuttiness freshly grated is always better than pre-shredded
• Sun dried tomatoes: bring a tangy punch and chewiness use oil-packed tomatoes for easiest prep
• Olive oil: for sautéing the chicken go for extra virgin for better flavor
• Minced garlic: is a must for fragrance and depth always mince fresh for the best taste
• All purpose flour: thickens the sauce evenly sift it first for a clump-free blend
• Paprika: brings warmth and a pretty color sweet paprika works best here
• Dried Italian seasoning: mixes in herby freshness buy a blend that includes basil oregano and thyme
• Salt and pepper: for seasoning always taste as you go

Step-by-Step Instructions

Cook the Pasta:

Fill a large pot with boiling salted water and cook the penne pasta according to the package instructions. Stir often to prevent sticking. When the pasta is just al dente drain it and set aside in a colander.

Prepare and Cook the Chicken:

Pat chicken breasts dry and season both sides evenly with salt and pepper. In a large skillet heat a generous drizzle of olive oil over medium high. Add the chicken breasts in a single layer and cook without moving for about four minutes to get a golden crust then flip and cook the other side for another two to four minutes until no longer pink in the center. Set chicken aside on a plate to rest.

Make the Garlic Roux:

In the same skillet lower the heat to medium and add the butter. Once melted stir in minced garlic with a wooden spoon and cook for half a minute just until fragrant do not let it brown. Sprinkle in the flour in an even layer and stir constantly for one minute until the flour has soaked up the butter and smells slightly nutty.

Build the Cream Sauce:

Slowly pour in the chicken broth while whisking to prevent lumps. Once the broth is fully incorporated stream in heavy cream and add grated parmesan cheese whisking constantly until the sauce is completely smooth.

Add Spice and Sun Dried Tomatoes:

Drop in the sun dried tomatoes paprika and Italian seasoning. Taste the sauce then add salt and pepper as needed. Let the sauce simmer gently for three to four minutes so it thickens and the flavors meld.

Combine Everything:

Slice or cube the cooked chicken and return it to the skillet along with the drained pasta. Use tongs to toss everything very well so the sauce coats every piece. Allow the mixture to heat through for one to two minutes.

Garnish and Serve:

Spoon pasta into bowls and top with extra parmesan and fresh basil leaves if you have them. Serve piping hot for the best experience.

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Sun dried tomatoes are the ingredient I look forward to most as they add a tang and chewy burst to each forkful. I once made a version without them and the dish just was not the same—everyone missed that unique flavor.

Storage Tips

Let leftovers cool fully before storing in sealed containers in the fridge. Creamy pastas stay fresh for up to three days and reheat well on the stove with a splash of milk or broth to loosen the sauce back up. Avoid repeated microwaving as it can dry out the chicken.

Ingredient Substitutions

You can swap out penne for rotini rigatoni or even spaghetti if needed. No sun dried tomatoes Try roasted red peppers sliced for a touch of sweetness. For a lighter sauce swap half the cream for whole milk though the sauce may be a bit thinner.

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Serving Suggestions

This pasta stands deliciously on its own but pairs nicely with a crisp green salad or garlicky roasted broccoli. Warm crusty bread is perfect for mopping up any leftover sauce on the plate.

Cultural and Historical Context

Creamy chicken pastas like this are a modern riff on Italian American favorites that blend classic comfort flavors and creamy sauces. The idea of Marry Me Chicken comes from the playful notion that the dish is so good it will win someone over with just one bite.

Frequently Asked Questions About Recipes

→ How do I keep the chicken juicy?

Cook the chicken just until it is no longer pink and let it rest before slicing. This helps retain its juices and prevents drying out.

→ Can I use a different type of pasta?

Yes, feel free to substitute penne with fusilli, rigatoni, or farfalle. Choose shapes that hold sauce well for best texture.

→ What can I substitute for heavy cream?

Use half-and-half or whole milk with a touch of extra parmesan to maintain creaminess without the richness of heavy cream.

→ How do I add extra flavor?

Fresh basil, crushed red pepper flakes, or sautéed mushrooms can elevate the dish with added aroma and taste.

→ Is this meal good for leftovers?

Yes, store covered in the refrigerator for up to three days. Add a splash of milk or broth when reheating to loosen the sauce.

→ Can I make this without sun-dried tomatoes?

While sun-dried tomatoes add tang, you may omit them or replace with sautéed cherry tomatoes for a milder flavor.