Marry Me Chicken Pasta (Print-Friendly Version)
Sun-dried tomatoes, creamy sauce, tender chicken, and basil-tossed penne for a crowd-pleasing meal.
# Ingredients List:
→ Chicken & Pasta
01 -
680 g boneless skinless chicken breasts, cut into 2.5 cm pieces
02 -
285 g penne pasta
03 -
0.5 teaspoon salt
04 -
0.25 teaspoon black pepper
05 -
1 tablespoon olive oil
→ Sauce
06 -
3 tablespoons unsalted butter
07 -
2 teaspoons garlic, minced
08 -
3 tablespoons all-purpose flour
09 -
480 ml chicken broth
10 -
240 ml heavy cream
11 -
100 g parmesan cheese, grated
12 -
120 g sun-dried tomatoes, drained
13 -
1 teaspoon paprika
14 -
2 teaspoons dried Italian seasoning
15 -
Salt and pepper, to taste
→ Garnish
16 -
Fresh basil, chopped
17 -
Additional parmesan cheese, optional
# How to Make It:
01 -
Boil penne pasta in salted water according to package directions until al dente. Drain thoroughly and set aside.
02 -
Toss chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 6 to 8 minutes until golden and cooked through. Transfer to a plate and reserve.
03 -
In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
04 -
Sprinkle in flour and stir constantly for 1 to 2 minutes to form a pale roux.
05 -
Gradually whisk in chicken broth, then add heavy cream and parmesan cheese. Stir until mixture is smooth and creamy.
06 -
Incorporate sun-dried tomatoes, paprika, and Italian seasoning. Season with additional salt and pepper if required. Simmer for several minutes until thickened slightly.
07 -
Return cooked chicken and drained pasta to the skillet. Toss to evenly coat in sauce. Garnish with fresh basil and extra parmesan cheese if desired. Serve hot.
# Extra Tips:
01 -
For enhanced flavor, opt for oil-packed sun-dried tomatoes, ensuring they are well drained.
02 -
If the sauce becomes too thick, incorporate a splash of reserved pasta water or extra chicken broth.
03 -
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently with a little broth or cream.