Introduction

Tasty Marry Me Chicken Pasta is a rich and creamy dish that combines tender chicken, flavorful sun-dried tomatoes, and a luscious Parmesan cream sauce. It’s a perfect meal to impress your family or guests without spending hours in the kitchen.

A black cast-iron skillet filled with creamy pasta and chicken. The dish has three main layers: the base of penne pasta with a light yellow color, tender grilled chicken pieces with a golden-brown grilled texture scattered evenly, and a creamy sauce coating everything with visible green spinach leaves and bits of sun-dried tomatoes adding pops of dark red. A wooden spoon is stirring the mixture from the top right with some sauce sticking to it, and the skillet rests on a red and white checkered cloth on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
1.5 lb boneless skinless chicken (pounded to even thickness)
0.5 tsp salt
0.25 tsp pepper
10 oz penne pasta
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)
fresh basil (torn just before serving)

Instructions

Step 1: Boil the penne pasta in a large pot of salted water according to package instructions until al dente. Drain the pasta and set it aside while you prepare the chicken and sauce.
Step 2: Cut the chicken into 1-inch bite-sized pieces and season them with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken pieces and cook for 6–8 minutes until they are no longer pink and cooked through. Transfer the cooked chicken to a plate and set aside.
Step 3: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the flour to make a paste.
Step 4: Gradually whisk in the chicken broth, then add the heavy cream and grated Parmesan cheese, stirring until smooth. Stir in the drained sun-dried tomatoes, paprika, and Italian seasoning. Let the sauce simmer for a few minutes until it thickens.
Step 5: Add the cooked chicken and drained pasta to the sauce in the skillet. Stir everything together to coat the chicken and pasta well in the creamy sauce. Taste and season with additional salt and pepper if needed.
Step 6: Garnish the finished dish with torn fresh basil leaves and, if desired, a sprinkle of additional Parmesan cheese just before serving.

Tips & Variations

Use oil-packed sun-dried tomatoes for the best flavor and texture in the sauce.
Substitute penne with other pasta shapes like rigatoni or fusilli for variety.
For extra richness, use Kerrygold butter or a high-quality salted butter in the sauce.
Fresh garlic is preferred for a more vibrant taste, but garlic powder can be used in a pinch.
Add crushed red pepper flakes to the sauce if you like a spicy kick.
Serve with a side of steamed vegetables or a simple green salad for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, stirring occasionally, or microwave with a splash of cream or broth to restore creaminess.

How to Serve

The dish shows a wooden bowl filled with creamy penne pasta, featuring two main layers: the bottom layer is golden, sauce-coated pasta with green spinach mixed in, and the top layer includes browned chicken pieces scattered evenly, along with dark red sun-dried tomatoes and fresh green basil leaves placed as garnish. The textures are smooth and creamy for the pasta, while the chicken looks grilled and slightly crispy. The bowl is set on a red-and-white checkered cloth on a white marbled surface, with a blurred background showing a small round bowl with spices, and a few basil leaves. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and add extra juiciness. Adjust cooking time as needed until fully cooked.

Is there a gluten-free version of this recipe?

Absolutely. Use gluten-free pasta and substitute the regular flour with a gluten-free all-purpose flour blend to thicken the sauce.