I understand the entire “Marry Me Chicken” thing that’s going around on the internet. Creamy sun-dried tomato sauce with succulent chicken? Over it, proposals are being made. But, really? I required some noodles. Like, right now.
The outcome is essentially everything I want for a weekday supper, so I did the obvious and added a large pile of penne and let it all hang out in one magnificent skillet. I am a show-off, so it’s rich, garlicky, slightly tart from those sun-dried tomatoes, and finished with torn basil. 😉
How to Keep the Sauce Silky
There is no negotiating room temperature cream. When cold cream comes into contact with a hot pan, it cracks and becomes gritty, so leave it out half an hour in advance.
Add the chicken broth SLOWLY while whisking continuously after stirring the flour into the melting butter until it’s smooth and there are no lumps left. You’re going to get clumps if you pour everything in at once.
Once the dairy is added, maintain the heat at medium or medium-low. The cream separates into a sad, greasy mess at a hard boil; only gently simmer!
On the lowest setting or off the heat, add the Parmesan. Rather than melting smoothly, high heat causes cheese to clump into rubbery chunks.
Pre-shredded Parmesan (which has anti-caking chemicals that prevent melting) does not melt nearly as well as freshly grated Parmesan. Grate it yourself; it takes thirty seconds.
Here’s How I Make This Marry Me Chicken Pasta
This sun-dried tomato chicken pasta is incredibly simple and at the level of an Italian restaurant!
- In a large pot of salted water, boil the penne until al dente; drain and set aside.
- Heat olive oil in a large skillet over medium-high heat, chop the chicken into 1-inch pieces, and season with salt and pepper while the pasta boils. Transfer the chicken to a platter after cooking it for 6 to 8 minutes, or until it is no longer pink.
- In the same skillet, melt the butter over medium heat, sauté the garlic until fragrant, about 30 seconds, and then mix in the flour to make a paste. Add the heavy cream and chicken stock slowly, whisk in the parmesan until smooth, and then mix in the paprika, sun-dried tomatoes, and Italian seasoning. Simmer until thickened, a few minutes.
- Toss the drained pasta and cooked chicken in the skillet until everything is completely covered in that delicious cream. If necessary, adjust the salt and pepper.
Just before serving, sprinkle some additional Parmesan cheese and torn fresh basil over top. The fresh basil at the end is NON-NEGOTIABLE.
DONE.
Storing & Reheating Leftovers
How to store and reheat leftovers without going crazy over your sauce:
Keep chilled for up to three days in an airtight container. Expect thicker leftovers because the spaghetti will absorb sauce while it sets.
Portions can be frozen for up to two months in airtight containers. Before reheating, thaw in the refrigerator overnight.
To loosen the sauce, reheat on the stovetop over LOW heat with a dash of cream or chicken broth. To avoid breaking the cream, stir frequently.
You can also use a microwave (covered, 60-second bursts, stirring between). If it seems dry, add fluids!
More Recipes You’ll Enjoy
- Irresistible Creamy Boursin Chicken Pasta
- Best Marry Me Shrimp Pasta
- Simple Marry Me Italian Sausage Pasta
- Irresistible Marry Me Gnocchi
- Tasty One-Pot Tuscan Chicken Pasta
- Delicious Marry Me Chicken Orzo
Marry Me Chicken Pasta
Ingredients
For the chicken:
- 1 tbsp olive oil
- 1.5 lb boneless skinless chicken (pounded to even thickness)
- 0.5 tsp salt
- 0.25 tsp pepper
For the pasta:
- 10 oz penne pasta
For the sauce:
- 1 cup drained sun-dried tomatoes (oil-packed for best flavor)
- 3 tbsp butter (I use Kerrygold for richness)
- 2 cups chicken broth
- 2 tsp dried Italian seasoning
- 1 cup grated Parmesan cheese
- 1 tsp paprika
- 1 cup heavy cream (room temperature)
- 3 tbsp flour
- 2 tsp minced garlic (fresh preferred)
For the garnish:
- fresh basil (torn just before serving)
Instructions
- As directed on the package, boil the penne pasta in a big pot of salted water until al dente. While you make the chicken and sauce, drain the pasta and set it aside.
- Season the chicken with salt and pepper after chopping it into 1-inch bite-sized pieces. Heat the olive oil in a large skillet over medium-high heat. Cook the seasoned chicken pieces for 6 to 8 minutes, or until they are cooked through and no longer pink. Place the cooked chicken on a platter and leave it there.
- Over medium heat, melt the butter in the same skillet. Saute the minced garlic for about 30 seconds, or until it becomes fragrant. Add the flour and stir to form a paste. Add the heavy cream and grated Parmesan cheese, whisking until smooth, after gradually adding the chicken broth. Add the drained sun-dried tomatoes, Italian spice, and paprika and stir. Allow the sauce to thicken by simmering it for a few minutes. To give the sauce more richness, I prefer to use Kerrygold butter.
- To the sauce in the skillet, add the cooked chicken and drained pasta. Mix everything until the chicken and spaghetti are thoroughly coated in the creamy sauce. If necessary, adjust the seasoning with more salt and pepper.
- Just before serving, sprinkle some extra Parmesan cheese on top and garnish with torn fresh basil leaves. Fresh basil is a great way to add color and taste at the end.
Absolutely amazing!
Photo of the cooked recipe
Really delicious! I doubled plus on the recipe as this is for a family celebration. also added mushrooms because I need them in everything except pie🫣🤣🤣
I couldn’t get the photo to load but it is beautiful! Fresh basil from my garden at serving time adds a fresh dash of color. Thank you
Photo of the cooked recipe