Marry Me Chicken Pasta (Print Version)
# Ingredients:
→ Chicken and Pasta
01 -
1 ½ pounds boneless skinless chicken breasts, cut into 1-inch pieces
02 -
10 ounces penne pasta
03 -
½ teaspoon salt
04 -
¼ teaspoon black pepper
05 -
1 tablespoon olive oil
→ Creamy Sauce
06 -
3 tablespoons butter
07 -
2 teaspoons garlic, minced
08 -
3 tablespoons all-purpose flour
09 -
2 cups chicken broth
10 -
1 cup heavy cream
11 -
1 cup parmesan cheese, grated
12 -
1 cup sun-dried tomatoes, drained
13 -
1 teaspoon paprika
14 -
2 teaspoons dried Italian seasoning
15 -
Salt and pepper, to taste
16 -
Fresh basil, for garnish
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. Drain and set aside.
02 -
Season the chicken pieces with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook for 6-8 minutes, stirring occasionally, until cooked through and no longer pink. Remove and set aside.
03 -
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 and cook for another minute to form a paste.
04 -
Gradually whisk in the chicken broth, followed by the heavy cream. Add the parmesan cheese and stir until melted and smooth.
05 -
Mix in the sun-dried tomatoes, paprika, and Italian seasoning. Taste and adjust seasoning with salt and pepper. Let the sauce simmer gently until it thickens slightly.
06 -
Add the cooked chicken and drained pasta back into the skillet. Stir to coat everything in the sauce. Let it heat through for a minute or two.
07 -
Top with chopped fresh basil and extra parmesan cheese if desired. Serve warm.
# Notes:
01 -
Penne pasta holds the sauce perfectly, but feel free to use another short pasta like rigatoni or rotini.
02 -
Sun-dried tomatoes add a rich, sweet-tart flavor to the sauce. Use oil-packed and drain them well.