Description
🍝 Fall in love with this creamy, flavorful Marry Me Chicken Pasta recipe that comes together in just one pot, saving you time and effort! ❤️
💖 Perfect for weeknight dinners or impressing guests, this dish combines rich taste with ultimate convenience—it’s a must-try for pasta lovers! 🍽️
Ingredients
1. 1-2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
2. Salt and freshly ground black pepper to taste
3. 2 tablespoons olive oil (preferably extra virgin)
4. 10-12 ounces of penne, rigatoni, or fusilli pasta
5. Salt for pasta water
6. 3-4 tablespoons unsalted butter
7. 2-3 cloves garlic, minced
8. 2-3 tablespoons all-purpose flour
9. 2 tablespoons tomato paste
10. 1-2 cups chicken broth
11. 1-1.5 cups heavy cream or half-and-half
12. 1/2 to 1 cup sun-dried tomatoes, chopped
13. 1 cup freshly grated Parmesan cheese
14. 1 teaspoon Italian seasoning
15. 1/2 teaspoon paprika
16. 1/2 teaspoon onion powder
17. 1/2 teaspoon dried oregano
18. 1/4 teaspoon dried basil
19. Salt and freshly ground black pepper to taste
20. 1 teaspoon hot sauce (optional)
21. 1 teaspoon Dijon mustard (optional)
22. 1 teaspoon honey (optional)
23. 2 cups packed fresh spinach
24. 1/4 cup fresh basil leaves, chopped (for garnish)
Instructions
1. Season bite-sized chicken pieces with salt and freshly ground black pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add seasoned chicken to the skillet in a single layer.
4. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
5. Remove the cooked chicken from the skillet and set aside, covering to keep warm.
6. Bring a large pot of salted water to a boil.
7. Add pasta (penne, rigatoni, or fusilli) to the boiling water and cook until al dente, following package instructions.
8. Reserve 1 cup of pasta cooking water before draining the pasta.
9. Drain the pasta and set aside.
10. In the same skillet used for the chicken, melt butter over medium heat.
11. Add minced garlic and sauté for about 1 minute until fragrant.
12. Sprinkle all-purpose flour over the butter and garlic, stirring constantly to create a roux.
13. Cook the roux for 1-2 minutes to remove the raw flour taste.
14. Stir in tomato paste until combined with the roux.
15. Gradually pour in chicken broth while whisking continuously to prevent lumps.
16. Slowly add heavy cream or half-and-half, whisking to blend smoothly.
17. Stir in the chopped sun-dried tomatoes.
18. Add freshly grated Parmesan cheese and stir until fully melted and incorporated.
19. Season the sauce with Italian seasoning, paprika, onion powder, dried oregano, dried basil, salt, and freshly ground black pepper.
20. Optional: Add hot sauce, Dijon mustard, or honey for additional flavor complexity.
21. Simmer the sauce for 5-7 minutes, allowing it to thicken slightly.
22. Return the cooked chicken to the skillet, stirring to coat it in the sauce.
23. Optional: Add fresh spinach and stir until it wilts into the sauce.
24. Gently mix in the cooked pasta until it’s well-coated with the sauce.
25. Adjust the sauce consistency by adding reserved pasta cooking water, if needed.
26. Let the dish simmer for an additional 2-3 minutes for flavors to meld.
27. Taste and adjust seasoning if necessary.
28. Remove skillet from heat and let the dish rest for a few minutes before serving.
29. Garnish with freshly chopped basil and additional Parmesan cheese, if desired.
Notes
1. Experiment with different pasta shapes to find the perfect combination of flavors and textures.
2. Add your favorite vegetables or proteins to customize the dish to your taste preferences.
3. Use reserved pasta water to fine-tune the sauce consistency for a creamy, luscious finish.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: American