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Marry Me Chicken Pasta

Tender chicken breast pieces and penne pasta tossed in a rich, creamy sun-dried tomato Parmesan sauce. A restaurant-quality dinner ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 646
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken breast cut into 1-inch bite-sized pieces
  • 10 oz penne pasta
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp olive oil
  • 3 tbsp butter unsalted recommended
  • 2 tsp garlic minced, fresh preferred
  • 3 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream half and half can be used as a lighter substitute
  • 1 cup Parmesan cheese freshly grated for best results
  • 1 cup sun-dried tomatoes drained; oil-packed preferred
  • 1 tsp paprika
  • 2 tsp dried Italian seasoning
  • fresh basil for garnish

Equipment

  • Large skillet
  • Large pot for pasta
  • Whisk
  • Meat thermometer

Method
 

  1. Cook penne pasta according to package instructions. Drain and set aside. Do not rinse.
  2. Cut chicken into 1-inch bite-sized pieces and season with salt and pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 6 to 8 minutes until cooked through with no pink remaining and internal temperature reaches 165°F. Transfer to a plate and set aside.
  4. In the same skillet, melt butter over medium heat. Add minced garlic and saute for 30 seconds until fragrant. Add flour and stir constantly for 1 minute to form a paste.
  5. Whisk in chicken broth, heavy cream, and Parmesan cheese until smooth and fully combined.
  6. Stir in drained sun-dried tomatoes, paprika, and Italian seasoning. Taste and adjust salt and pepper as needed.
  7. Simmer the sauce for 2 to 3 minutes until it thickens and coats the back of a spoon.
  8. Return the chicken to the skillet along with the cooked penne. Stir to coat everything evenly in the sauce. Garnish with fresh basil and additional Parmesan. Serve immediately.

Notes

Use freshly grated Parmesan for the smoothest sauce — pre-shredded can turn grainy. Do not rinse the pasta after draining; the starch helps the sauce stick. If the sauce is too thin, simmer an extra 2 to 3 minutes. Store leftovers in an airtight container for up to 4 days. Reheat on the stovetop with a splash of cream or broth to loosen the sauce.