Marry Me Chicken Pasta
Marry me chicken pasta makes the popular chicken recipe into a complete one pan meal. You’ll love this pasta recipe with tender chicken, penne creamy sun-dried tomato sauce.
Servings: 4
Ingredients
- 3 tablespoons olive oil, divided
- 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized cubes
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- ½ cup finely diced onion (1 small onion)
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped (see note)
- 3 cups chicken broth
- 8 oz. uncooked pasta (penne or rotini work well)
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tablespoon minced fresh basil, additional for garnish
Instructions
- Take the heavy cream out of the refrigerator so it can come to room temperature while you’re prepping the meal.
- Heat 2 tablespoons of olive oil in a large skillet (with lid available) over medium-high heat. When the pan is hot, add the chicken in a single layer, sprinkle with salt and pepper, and cook for 6 to 7 minutes, stirring occasionally, until browned on all sides and cooked through. Remove the chicken from the pan and set aside. Discard any accumulated juices.3 tablespoons olive oil, divided, 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized cubes, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- In the same pan over medium heat, heat 1 tablespoon olive oil; add the chopped onions and sauté for 2 to 3 minutes until softened. Add the minced garlic and sun-dried tomatoes and cook for an additional 1 minute until fragrant.½ cup finely diced onion, 3 cloves garlic, minced, ½ cup sun-dried tomatoes, chopped
- Add the chicken broth to the pan. Stir in the uncooked pasta, oregano, and red pepper flakes (if using). Bring to a boil, then reduce the heat to medium.3 cups chicken broth, 8 oz. uncooked pasta, 1 teaspoon dried oregano, ¼ teaspoon red pepper flakes
- Cover the skillet and continue to cook for about 15 minutes, stirring occasionally to prevent sticking, until the pasta is tender. Add more broth or water as needed. The majority of the liquid should be absorbed by the time the pasta has finished cooking.
- Once the pasta is cooked, reduce heat to low, and stir in the cream and Parmesan cheese. Return the chicken to the pan; simmer over low heat until sauce has thickened slightly. Stir in basil.1 cup heavy cream, ½ cup grated Parmesan cheese, 1 tablespoon minced fresh basil, additional for garnish
- Taste and adjust the seasoning, adding more salt and pepper, if desired. Garnish with additional fresh basil and additional Parmesan, if desired.
Video
Notes
- Sun-dried tomatoes: For this recipe, we prefer using sun-dried tomatoes that are not packed in oil. However, we tested it with tomatoes that are packed in oil and the recipe still works well. Using paper towels, pat the excess oil from the tomatoes before chopping them. If desired, you can use the oil from the jar instead of the olive oil in the recipe.
- Using already cooked chicken: If you happen to have leftover chicken or rotisserie chicken, skip Step 2; proceed with recipe as directed, adding the cooked chicken to the pan with the cream.
- Storage: Leftover chicken pasta can be refrigerated for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Overheating can cause the sauce to separate. This creamy pasta does not freeze well.
Nutrition
Serving: 2cups | Calories: 829kcal | Carbohydrates: 58g | Protein: 55g | Fat: 42g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.02g | Cholesterol: 187mg | Sodium: 798mg | Potassium: 1509mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1227IU | Vitamin C: 10mg | Calcium: 211mg | Iron: 3mg
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