Marry Me Chicken Pasta

5 from 2 votes

Marry Me Chicken Pasta is a rich, creamy, and flavor-packed dish that’s perfect for date night or a cozy family dinner. With tender chicken, a luscious sun-dried tomato cream sauce, and perfectly cooked pasta, this viral recipe is so good it just might lead to a marriage proposal!

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Italian

Servings: -6 servings

Author: Amy Nash

Ingredients

8 ounces uncooked pasta (I used campanelle but any twirly, bite-size shape that catches sauce is a good choice)
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
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 + additional for serving
1 handful fresh basil leaves torn or sliced chiffonade style (about 1/4 cup)

Instructions

Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Reserve 1 cup of the starchy pasta water, then drain the pasta and set aside.
8 ounces uncooked pasta
Meanwhile, season the chicken pieces with salt and pepper. Heat 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 until nicely seared on the bottom. Turn the pieces over and continue to cook the chicken, stirring occasionally, until cooked through or they reach 165 degrees F when tested with a digital meat thermometer. Transfer to a plate and cover with foil to keep warm.
1 ½ pounds boneless skinless chicken breasts, 1 teaspoon coarse kosher salt, ½ teaspoon freshly ground black pepper, 1 Tablespoon olive oil
To the same pan, add the butter and let it melt. Add the onion, sauteeing and scraping up the browned bits (called "fond") from the bottom of the pan. Cook for 3-5 minutes until softened. Add garlic and cook for another 30 seconds.
2 Tablespoons salted butter, ½ large onion
Sprinkle the flour over the cooked onions and stir until absorbed and the raw taste of the flour is removed, about 30 to 60 seconds.
3-4 cloves garlic, 2 teaspoons all-purpose flour
Whisk in the chicken broth, scraping any browned bits off the bottom of the pan and letting it come to a simmer for 1 minute.
1 cup chicken broth
Stir in the heavy cream, sun-dried tomatoes, Italian seasoning, smoked paprika, and red pepper flakes. Return the chicken to the pan. Cook for 2-3 minutes or until the sauce has thickened slightly.
1 cup heavy cream, ½ cup sundried tomatoes, 1 teaspoon Italian seasoning, ¼ teaspoon crushed red pepper flakes
Stir in the parmesan cheese and basil, then remove the skillet from the heat and add the cooked pasta. Toss the pasta in the sauce until evenly coated, adding as much of the reserved pasta water as needed to get a consistency you like. I usually use around 1/2 cup of the pasta water. Taste and adjust the seasoning as needed, Sprinkle with additional Parmesan cheese or fresh basil just before serving.
½ cup freshly grated Parmesan cheese, 1 handful fresh basil leaves

Notes

Storage & Make Ahead

Store: Keep leftovers in an airtight container in the fridge for up to three days. The flavors get even better as they sit!
Freeze: Store in a freezer-safe container for up to two months. The creamy sauce may separate slightly but will smooth out when reheated.
Reheat: Warm on the stovetop over medium-low heat with a splash of pasta water or chicken broth to bring back the silky texture.
Make Ahead: Cook the chicken and sauce in advance, then store them separately. When ready to serve, cook fresh pasta and toss everything together for a quick, delicious meal.

Nutrition

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