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Marry Me Chicken Pasta

Marry Me Chicken Pasta

Make creamy Marry Me Chicken Pasta with juicy chicken, penne, Parmesan, and sun-dried tomatoes in just 35 minutes for an easy family dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 people
Calories: 690
Ingredients Method Notes

Ingredients
  

  • For the Chicken
  • 2 large boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • Salt and black pepper to taste
  • For the Pasta
  • 12 ounces penne pasta
  • For the Sauce
  • 2 tablespoons butter
  • 4 cloves garlic minced
  • ½ cup chopped sun-dried tomatoes oil-packed, drained
  • 2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • ½ teaspoon crushed red pepper flakes optional
  • ½ teaspoon onion powder
  • Salt and black pepper to taste
  • Garnish
  • Fresh chopped parsley
  • Extra Parmesan cheese

Method
 

  1. Cook the penne according to the package directions until al dente. Reserve ½ cup of pasta water, then drain.
  2. Season the chicken with Italian seasoning, garlic powder, paprika, salt, and pepper.
  3. Heat the olive oil in a large skillet over medium-high heat.
  4. Cook the chicken for 5 to 7 minutes until golden and fully cooked. Transfer to a plate.
  5. In the same skillet, melt the butter and sauté the garlic for about 30 seconds.
  6. Add the sun-dried tomatoes and cook for 1 minute.
  7. Pour in the heavy cream and stir in the Parmesan cheese, Italian seasoning, onion powder, and crushed red pepper flakes.
  8. Simmer for 3 to 5 minutes until the sauce thickens slightly.
  9. Return the cooked chicken to the skillet.
  10. Add the cooked penne and toss until everything is coated in the creamy sauce. Add a splash of reserved pasta water if needed to loosen the sauce.
  11. Garnish with parsley and extra Parmesan before serving.

Notes

  • Freshly grated Parmesan melts much smoother than pre-shredded cheese.
  • Don't boil the cream sauce after adding the cheese to prevent it from separating.
  • Cook the pasta just until al dente so it doesn't become soft when mixed with the sauce.
  • Reserve some pasta water before draining for the perfect sauce consistency.