Marry Me Chicken Pasta Recipe
Marry Me Chicken Pasta combines tender chicken and pasta with a creamy garlic Parmesan sauce, sun-dried tomatoes and herbs for an easy, restaurant-worthy dinner.
Servings: 6 servings
Cost: $15
Equipment
- skillet
Ingredients
Chicken Pasta
- 1 ½ pounds boneless skinless chicken cut into 1-inch pieces
- 1 pound pasta
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon olive oil
Sauce
- 3 tablespoons butter
- 3 teaspoons garlic minced
- 1 tablespoon tomato paste
- 2 cups chicken broth
- 1 ½ cups heavy cream
- 1 cup parmesan cheese grated
- 7 ounce jar sun-dried tomatoes packed in oil drained and chopped
- 1 teaspoon paprika
- 1 tablespoon dried Italian seasoning
- 1 teaspoon red pepper flakes
- 2 tablespoons chopped basil
- ¼ cup chopped parsley
Instructions
- Cook the pasta according to package instructions. Drain the pasta reserving 1 cup of the cooking liquid and set aside.
- Pat the chicken pieces dry and season with half the salt and pepper.
- Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken in a single layer and cook until golden brown and cooked through, stirring or turning as needed. The internal temperature should reach 165°F. Transfer the chicken to a plate and keep warm.
- Add the garlic to the pan and cook for 1 minute. Stir in the tomato paste and cook for an additional 30 seconds.
- Stir in the chicken broth, scraping up any browned bits from the bottom of the skillet. Reduce the heat to medium-low and stir in the heavy cream, half the Parmesan cheese, sun-dried tomatoes, Italian seasoning, red pepper flakes and remaining salt and pepper.Simmer gently until the sauce is smooth and slightly thickened. Do not allow the sauce to boil.
- Return the cooked chicken to the sauce along with the pasta. Toss until evenly coated, then fold in the basil and parsley.
- Garnish with chopped fresh basil leaves and additional parmesan cheese.
Notes
- Use freshly grated Parmesan for the smoothest sauce.
- Reserve 1 cup of pasta water before draining. Add it a splash at a time if the sauce becomes too thick.
- Boneless, skinless chicken thighs can be substituted for chicken breasts.
- For a shortcut, use cooked rotisserie chicken and add it to the sauce just long enough to heat through.
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Reheat gently with a splash of chicken broth or cream to loosen the sauce.
- Freezing is not recommended because the cream sauce may separate and the pasta can soften.
Nutrition
Calories: 853kcal | Carbohydrates: 81g | Protein: 46g | Fat: 40g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 171mg | Sodium: 1037mg | Potassium: 1900mg | Fiber: 7g | Sugar: 17g | Vitamin A: 2083IU | Vitamin C: 19mg | Calcium: 273mg | Iron: 5mg