Description
This Marry Me Chicken Pasta is a luscious creamy dish featuring tender seared chicken pieces tossed in a flavorful sauce made with sun-dried tomatoes, garlic, Parmesan, and fresh basil. The sauce is perfectly thickened and coats twirly pasta like campanelle, making every bite rich, savory, and irresistibly comforting. Ready in just 30 minutes, it’s an ideal weeknight dinner that feels extra special.
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
- 2 teaspoons all-purpose flour
- 3–4 cloves garlic, minced
- 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 the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve 1 cup of the starchy pasta water, then drain the pasta and set aside.
- Season and sear the chicken: Meanwhile, season the chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, spacing them out, and cook for 3-4 minutes without stirring to develop a nice sear on the bottom. Flip and continue cooking, stirring occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F. Transfer chicken to a plate and cover with foil to keep warm.
- Sauté the aromatics: 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.
- Make the roux: Sprinkle the flour over the onions and garlic. Stir continuously for 30 to 60 seconds until the raw flour taste cooks out and it forms a paste absorbed by the vegetables.
- Add broth to deglaze and simmer: Whisk in the chicken broth, scraping any browned bits from the pan bottom. Bring to a gentle simmer and cook for 1 minute to thicken slightly.
- Finish the sauce: Stir in the heavy cream, sun-dried tomatoes, Italian seasoning, smoked paprika, and crushed red pepper flakes. Return the cooked chicken to the pan. Simmer for 2-3 minutes until the sauce thickens and the chicken is heated through.
- Add cheese and basil, then combine with pasta: Remove the skillet from heat and stir in the grated Parmesan cheese and fresh basil leaves. Add the cooked pasta to the skillet and toss to coat in the sauce evenly. Add reserved pasta water gradually (about ½ cup) to loosen the sauce to your desired consistency. Adjust seasoning to taste.
- Serve: Plate the pasta and chicken, topping with additional Parmesan cheese and fresh basil, if desired, for extra flavor and presentation.
Notes
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Flavors deepen as it sits.
- Freeze: Store in a freezer-safe container for up to 2 months. The creamy sauce may separate slightly but will smooth out upon reheating.
- Reheat: Warm gently on the stovetop over medium-low heat, adding a splash of pasta water or chicken broth to restore silky sauce texture.
- Make Ahead: Prepare chicken and sauce ahead of time and store separately. Cook fresh pasta when ready to serve and toss everything together quickly for a delicious meal.
