Marry Me Chicken Pasta
Creamy, cheesy Marry Me Chicken Pasta loaded with tender chicken, sun-dried tomatoes, and bold flavors - all in one pot! A quick, easy dinner that’s sure to impress every time!
Servings: 6 servings
Ingredients
- 1 tablespoon oil preferably from the jar of sun-dried tomatoes!
- 1 tablespoon butter
- 4 boneless, skinless chicken breasts cut into ½-inch pieces (about 1 ½ pounds)
- 1 teaspoon Italian seasoning or more to taste
- ¾ teaspoon salt or to taste
- ground black pepper to taste
- 1 tablespoon minced garlic about 3 cloves
- ⅓ cup dry white wine or more chicken broth
- 3 cups chicken broth or more as needed
- 1 (7-oz) jar sun-dried tomatoes packed in oil, drained (reserve 1 tablespoon oil for cooking) and chopped
- 8 oz penne pasta uncooked
- 1 cup heavy cream
- ½ cup grated parmesan plus more for serving (optional)
- ¼ teaspoon crushed red pepper flakes optional
- 1 handful chopped basil plus more for garnish
Instructions
- Brown chicken: Heat 1 tablespoon oil (from sun-dried tomatoes, if available) and 1 tablespoon butter in a large, deep skillet (at least 3.5 quart in size) over medium-high heat. Add 4 boneless, skinless chicken breasts (diced), season with 1 teaspoon Italian seasoning, ¾ teaspoon salt or to taste and ground black pepper and cook until browned. Reduce heat to medium, stir in 1 tablespoon minced garlic and cook for one more minute.
- Add liquids, tomatoes and pasta: Add ⅓ cup dry white wine to pan, scraping any browned bits off bottom of pan. Stir through 3 cups chicken broth, 1 (7-oz) jar sun-dried tomatoes (drained, chopped) and 8 oz penne pasta. Bring to a boil over medium-high heat.
- Cook: Reduce heat to a low simmer, cook for 5 minutes stirring often. Cover pan with a lid and cook for 4-5 more minutes, uncovering and stirring 1-2 times, until pasta is almost done; add a touch more broth if pasta seems dry. Stir through 1 cup heavy cream. Uncover and finish cooking until pasta is done to your liking and sauce has thickened.
- Finish and serve: Take pan off the heat. Stir through ½ cup grated parmesan, ¼ teaspoon crushed red pepper flakes (if using) and 1 handful chopped basil. Check for seasoning, add additional splash of cream if needed. Serve immediately with extra parmesan and basil.
Notes
Ingredient notes:
Use sun-dried tomato oil for extra flavor. Chicken thighs can replace breasts. Swap white wine with broth. Heavy cream makes it rich; use half-and-half for lighter sauce. Fresh Parmesan melts best. Penne works well, but any pasta shape is fine. Fresh basil adds brightness - worth it!
Tips:
Stir often to prevent sticking. Don’t precook pasta; it absorbs flavor while simmering. Add broth if sauce thickens too much. Stir Parmesan off heat for a smooth sauce. Top with fresh basil before serving.
Storage/Reheating:
Store in an airtight container up to 3 days. Reheat on stovetop with broth or cream. Or bake leftovers with cheese at 375°F for a quick pasta casserole!