Marry Me Chicken Pasta
The ultimate comfort food, Marry Me Chicken Pasta combines tender chicken, creamy sauce, and sun-dried tomatoes for a dish that's an easy weeknight dinner and sure to impress. Dig in tonight!
Equipment
- Grater
- Skillet
- Whisk
- Frying Pan
- Wooden Spoon
- Saucepan
- Chef's Knife
Ingredients
- 2 cups cooked chicken I used rotisserie
- 10 ounces penne pasta
- 2 tablespoons butter
- ½ tablespoon flour
- 3 cloves garlic minced (1 Tablespoon)
- 1 cup chicken broth
- ¾ cup heavy cream at room temperature
- ½ cup grated fresh parmesan cheese
- ½ cup sun-dried tomatoes in oil, drained and finely chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes
- Kosher salt to taste
- Ground black pepper to taste
- Fresh basil thinly sliced, for serving
Instructions
- Cook pasta according to package directions in salted water.
- In a large pan, melt 2 tablespoons butter over medium heat. Sprinkle flour over the top.
- In the same pan, reduce heat to medium low. Add 3 garlic cloves and cook 1 to 2 minutes, or until fragrant. Stir in 1 cup chicken broth, scraping up any loose browned bits.
- Transfer pan to a cold burner and let cool slightly. Whisk in ¾ cup heavy cream until smooth. Sprinkle in ½ cup parmesan and gently stir until cheese has melted.
- Return skillet to medium-low heat and whisk sauce 1 minute until heated. Stir in ½ cup sun-dried tomatoes, 1 teaspoon Italian seasoning, and ½ teaspoon crushed red pepper flakes. Season with Kosher salt and ground black pepper to taste.
- Bring to a slow simmer, stirring occasionally. Return the cooked chicken to the pan, ensuring it is well coated in the sauce. Add in cooked pasta and spinach if desired. Simmer 2 more minutes, or until chicken and pasta warmed through. Season to taste.
- Spoon remaining sauce over the top and sprinkle with fresh basil.
Notes
- Crusted chicken: I like to keep this recipe gluten free, but if you’d like to create a crispy crusted chicken, simply dredge the chicken in a shallow bowl flour after step 1 before you add to the pan. It will create a nice crusted chicken fillet.
- Sun-Dried Tomatoes: I like to use the tomatoes packed in oil, but you can use the dried tomatoes, if you prefer. If you do go with dried, I recommend adding a little extra oil to the skillet with tomatoes to give the sauce an extra boost of flavor.