Description

This creamy Marry Me Chicken Pasta earned its name for a reason! Tender chicken in a rich sun-dried tomato cream sauce tossed with penne pasta makes a 30-minute dinner that’s proposal-worthy but easy enough for weeknights.

Ingredients

Units Scale

For the Chicken:

1 1/2 pounds boneless, skinless chicken breasts (about 3 medium breasts)
1 teaspoon Italian seasoning
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil

For the Heavenly Sauce:

3 tablespoons unsalted butter
5 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup heavy cream
1/2 cup sun-dried tomatoes in oil, drained and chopped
1/2 cup freshly grated Parmesan cheese
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1/4 teaspoon red pepper flakes (adjust to taste)
1/4 cup fresh basil leaves, torn or chiffonade, plus more for garnish
1 dessert plate of fresh arugula, for finishing. Just wait for the flavor. Actually, we don’t really measure it, but for this recipe I had to calculate it a bit.

For the Pasta:

12 ounces pasta (fettuccine, penne, or rigatoni work beautifully)
2 tablespoons kosher salt (for pasta water)
1/2 cup reserved pasta cooking water

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Instructions

Season the Star Ingredient: Pat chicken breasts dry with paper towels. In a small bowl, combine Italian seasoning, smoked paprika, garlic powder, salt, and pepper. Sprinkle this mixture evenly over both sides of the chicken breasts, pressing gently to adhere.
Begin the Pasta: Bring a large pot of water to a rolling boil. Add kosher salt (it should taste like seawater). Add pasta and cook until al dente according to package directions. Before draining, reserve ½ cup of the starchy cooking water.
Transform the Chicken: While pasta cooks, heat olive oil in a large, deep skillet over medium-high heat until shimmering. Add the seasoned chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C). Transfer to a clean cutting board and let rest for 5 minutes before slicing into ½-inch strips.
Create Sauce Magic: Reduce heat to medium and add butter to the same skillet. Once melted, add minced garlic and cook just until fragrant, about 30 seconds, being careful not to burn it. Sprinkle flour over the garlic and butter, whisking constantly for one minute to create a roux.
Build Luxurious Texture: Slowly pour in chicken broth while whisking continuously to prevent lumps. Once incorporated, gradually add the heavy cream, continuing to whisk. Allow the sauce to simmer gently for 3-4 minutes until it begins to thicken.
Develop Complex Flavors: Stir in the chopped sun-dried tomatoes, Parmesan cheese, thyme leaves, and red pepper flakes. Reduce heat to low and simmer for 2-3 minutes until the cheese has fully melted and the sauce coats the back of a spoon.
Reunite All Elements: Return the sliced chicken to the skillet, along with any accumulated juices. Add the drained pasta directly to the sauce, tossing gently to coat every strand. If the sauce seems too thick, add reserved pasta water a tablespoon at a time until you reach your desired consistency.
Finish with Freshness: Remove from heat and fold in the fresh basil. Taste and adjust seasoning if needed.
Serve with Intention: Transfer to a large serving platter or individual bowls, garnishing with additional basil leaves, some fresh arugula chopped by hand, and a light dusting of freshly grated Parmesan.

Notes

Can I use chicken thighs instead of breasts? Absolutely! Boneless, skinless thighs will work beautifully and often stay more tender. Adjust cooking time slightly as needed—thighs typically need an extra 2-3 minutes.

Can I make this gluten-free? Yes! Substitute your favorite gluten-free pasta and use 1 tablespoon cornstarch instead of flour for the roux.

How spicy is this dish? With ¼ teaspoon red pepper flakes, it has just a gentle warmth. Adjust up or down according to your preference, you already know mine, or omit entirely for a completely mild version.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Italian-American

Nutrition

Calories: 580
Fat: 28 gr
Carbohydrates: 48 gr
Fiber: 3 gr
Protein: 34 gr