Description
Enjoy a rich and creamy Marry Me Chicken Pasta that’s quick and easy to make at home. Juicy seared chicken pieces are simmered in a luscious sauce of heavy cream, sundried tomatoes, Parmesan, and Italian seasonings, then tossed with perfectly cooked pasta. This comforting dish is restaurant-quality but comes together in just 30 minutes—ideal for a satisfying weeknight dinner.
Ingredients
Scale
Pasta
- 8 ounces uncooked pasta (campanelle or any twirly, bite-size shape)
Chicken
- 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon coarse kosher salt
- ½ teaspoon freshly ground black pepper
- 1 Tablespoon olive oil
Sauce
- 2 Tablespoons salted butter
- ½ large onion, chopped
- 3–4 cloves garlic, minced
- 2 teaspoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup sundried tomatoes, drained and chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ¼ teaspoon crushed red pepper flakes
- ½ cup freshly grated Parmesan cheese, plus additional for serving
- 1 handful fresh basil leaves, torn or sliced chiffonade style (about ¼ cup)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of the starchy pasta water, then drain the pasta and set aside.
- Season and Sear Chicken: Meanwhile, season the chicken pieces with kosher salt and freshly ground black pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, spacing them apart and working in batches if needed. Cook for 3-4 minutes without moving to get a nice sear on the bottom. Turn the pieces over and continue cooking, stirring occasionally, until fully cooked through (165°F internal temperature). Transfer cooked chicken to a plate and cover with foil to keep warm.
- Sauté Onions and Garlic: In the same skillet, add the butter and let it melt. Add the chopped onion and sauté for 3-5 minutes, scraping up the browned bits (fond) from the pan. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add Flour: Sprinkle the all-purpose flour over the cooked onions and garlic, stirring constantly to absorb and cook out the raw flour taste, about 30-60 seconds.
- Deglaze and Simmer: Whisk in the chicken broth, scraping any remaining browned bits off the bottom, and bring the mixture to a simmer for 1 minute.
- Add Cream and Seasonings: Stir in the heavy cream, sundried tomatoes, Italian seasoning, smoked paprika, and crushed red pepper flakes. Return the cooked chicken to the skillet. Cook for 2-3 minutes until the sauce thickens slightly and chicken is heated through.
- Finish Sauce and Combine: Stir in the Parmesan cheese and fresh basil. Remove the skillet from heat, add the cooked pasta, and toss to coat evenly in the sauce. Add reserved pasta water a little at a time (about ½ cup) to loosen the sauce to your desired consistency. Taste and adjust seasoning if needed.
- Serve: Serve hot with additional Parmesan cheese and fresh basil on top for garnish.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to three days. Flavors deepen over time.
- Freeze: Freeze in a freezer-safe container for up to two months. Sauce may separate slightly but will re-emulsify when reheated.
- Reheat: Warm gently on the stovetop over medium-low heat with a splash of pasta water or chicken broth to restore creamy texture.
- Make Ahead: Cook chicken and sauce separately in advance. Prepare fresh pasta and combine just before serving for quickest meal assembly.
