Marry Me Chicken Pasta
A creamy and flavorful pasta dish that combines tender chicken, sun-dried tomatoes, and a rich sauce, sure to impress anyone.
Equipment
- Large Pot
- Large Skillet
Ingredients
- 1 1/2 lb. boneless skinless chicken cut into 1-inch pieces
- 10 oz. penne pasta
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 Tbsp. olive oil
- 3 Tbsp. butter
- 2 tsp. garlic minced
- 3 Tbsp. flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup parmesan cheese grated
- 1 cup sun-dried tomatoes drained
- 1 tsp. paprika
- 2 tsp. dried Italian seasoning
- fresh basil for garnish
Instructions
- Boil a pot of salted water and cook the penne pasta according to package instructions. Drain and set aside.
- Season the diced chicken with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Cook the chicken until golden brown and cooked through, about 6-8 minutes. Remove from skillet and set aside.
- In the same skillet, melt the butter and add minced garlic. Sauté for about a minute until fragrant. Sprinkle in the flour and stir quickly to form a paste.
- Gradually whisk in the chicken broth and heavy cream until smooth. Allow the mixture to come to a gentle simmer.
- Stir in the grated parmesan cheese until melted and the sauce thickens. Add in the sun-dried tomatoes, paprika, and Italian seasoning, mixing well.
- Return the cooked chicken to the skillet and add the drained penne pasta. Toss everything together to ensure the pasta is well-coated in the creamy sauce.
- Serve hot, garnished with fresh basil and additional parmesan cheese if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.