Marry Me Chicken Pasta
This famous Marry Me Chicken Pasta is the ultimate 30-minute dinner! Tender chicken and penne pasta are coated in a luxuriously creamy sauce packed with tangy sun-dried tomatoes, garlic, and parmesan. It's surprisingly easy, incredibly delicious, and guaranteed to impress. For more easy, creamy skillet meals, try our Creamy Chicken and Rice Skillet or our Creamy Tuscan Garlic Chicken.
Servings: 6 servings
Calories: 580kcal
Equipment
- Large Skillet or Dutch Oven Essential for one-pan cooking.
- Box Grater For freshly grating parmesan cheese.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 10 oz penne pasta
- 0.5 tsp salt, plus more to taste
- 0.25 tsp black pepper
- 1 tbsp olive oil
- 3 tbsp unsalted butter
- 2 tsp garlic, minced (about 4 cloves)
- 3 tbsp all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup heavy cream or half-and-half
- 1 cup parmesan cheese, freshly grated
- 1 cup sun-dried tomatoes (packed in oil), drained and chopped
- 1 tsp paprika (smoked or sweet)
- 2 tsp Italian seasoning
- Fresh basil, for garnish
Instructions
- Cook penne pasta in salted boiling water according to package directions until al dente. Drain and set aside. Pat chicken pieces dry and season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 4-5 minutes per side until golden and cooked through (165°F). Transfer to a plate.
- In the same skillet over medium heat, melt butter. Add garlic and sauté for 30-60 seconds until fragrant. Sprinkle flour over and whisk for 1 minute to make a roux.
- Gradually whisk in chicken broth, then heavy cream, ensuring no lumps. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened.
- Reduce heat to low. Whisk in grated parmesan until melted. Stir in sun-dried tomatoes, paprika, and Italian seasoning. Taste and adjust seasoning.
- Return cooked chicken and any juices to the skillet. Add the cooked penne pasta. Gently toss everything to coat in the sauce and heat through. Garnish with fresh basil and extra parmesan. Serve immediately.
Notes
Pro Tips: For the best sear and juicy chicken, pat the chicken pieces completely dry with paper towels before seasoning. Always use freshly grated parmesan cheese from a block for a smooth, non-grainy sauce. If your sauce is too thin, let it simmer for a few extra minutes to reduce and thicken naturally.