Marry Me Chicken Pasta

5 from 2 votes

Marry Me Chicken Pasta turns the viral creamy chicken dish into a complete meal: bite-size chicken and penne tossed in a rich sun-dried tomato and parmesan sauce, ready in about 30 minutes.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Italian

Diet: Low Salt

Servings: people

Calories: 984kcal

Author: Ayla Clulee

Ingredients

1 tablespoon good quality olive oil
1 lbs chicken breasts (450 grams) cut into bite-size pieces
11 oz penne (320 grams; rigatoni or fusilli also work)
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 ½ tablespoon all-purpose flour (20 grams)
2 tablespoon butter (25 grams)
3 cloves garlic (finely chopped)
1 teaspoon tomato paste (optional)
1 cup chicken stock
¾ cup heavy cream or double cream
1 teaspoon paprika
¼ teaspoon chili flakes
½ teaspoon dried oregano
⅓ cup sun-dried tomato (chopped)
½ cup grated parmesan cheese (40 grams)
½ freshly squeezed lemon juice
fresh basil leaves (to garnish)

US Customary - Metric

Instructions

Cut the chicken breasts into bite-size pieces and season with half of the salt and freshly ground black pepper.
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken and sear until golden brown on all sides, approximately 5-6 minutes. Once done, remove the chicken from the skillet and set aside.
Lower the heat to medium and add the butter along with the chopped garlic to the skillet. Once the butter has melted, sprinkle the flour over the butter and whisk it in, cooking for about 1-2 minutes until you have a light golden roux (it's the mixture of cooked butter and flour that will help thicken your sauce).
If you're using tomato paste, mix it in now and cook for another minute.
Gradually pour in the chicken stock, whisking constantly to incorporate the roux and avoid any lumps. Allow the sauce to simmer for a few minutes, stirring occasionally, until it starts to thicken.
Stir in the double cream (heavy cream), and mix well.
Add the chopped sun-dried tomatoes, paprika, chili flakes, grated parmesan, the rest of the seasoning, and dried oregano. Let the sauce simmer for a couple more minutes so the flavors meld.
Return the chicken pieces to the skillet along with any resting juices. Cover the pan, and cook over medium heat for 5-6 minutes, or until the chicken is cooked through (165°F / 74°C) and the sauce has thickened to your liking.
Meanwhile, cook the penne in a large pan of generously salted boiling water until al dente, following the packet timings. Reserve a cup of the pasta water, then drain.
Add the drained penne to the skillet and toss until every piece is coated in the sauce. If it looks too thick, loosen it with a splash of the reserved pasta water.
Take the skillet off the heat. Adjust the seasoning if needed, squeeze in the lemon juice, and garnish with fresh basil leaves.

Notes

Cut the chicken into evenly sized pieces so they all cook at the same rate and stay tender. The chicken is done at 165°F / 74°C.
Don't rush the searing process; the golden crust adds a lot of flavor. Make sure the skillet is hot before you add the chicken.
If your sun-dried tomatoes are packed in oil, sear the chicken in a spoonful of the jar oil instead of plain olive oil for extra flavor. Semi-dried (sun-blushed) tomatoes work too; they're a little juicier.
When making the roux, whisk continuously so it stays free of lumps. A smooth roux gives the sauce the best texture.
Full-fat heavy cream or double cream is essential for the richness of the sauce; lighter creams can't provide the same velvety texture. Keep the heat gentle once the cream goes in so the sauce doesn't split. Milk or half-and-half isn't recommended.
Grate the parmesan fresh if you can; pre-shredded cheese doesn't melt as smoothly. Stir it in when the pan is hot but not bubbling hard so it won't clump.
Cook the penne just to al dente; it softens a touch more when it is tossed through the hot sauce. Rigatoni or fusilli work just as well.
Save a cup of the pasta water before draining. The starch in it loosens the sauce without watering down the flavor.
Fresh basil adds color and an aromatic lift; parsley is a good substitute.
Variations: stir baby spinach in right before the pasta, add a splash of dry white wine before the stock, stir in a spoonful of cream cheese or mascarpone with the parmesan, swap the chicken for shrimp, use shredded rotisserie chicken as a shortcut, or add mushrooms, peas, or roasted red peppers.
Gluten-free: use gluten-free penne, swap the flour for cornstarch or a gluten-free blend, and check the stock label.
Make ahead: the chicken and sauce keep in the fridge for up to 2 days. Reheat gently with a splash of stock or cream. Cook the pasta fresh just before serving.
Store leftover pasta and sauce separately if you can, as the pasta soaks up the sauce as it sits. Keep in the refrigerator for 3-4 days and reheat gently with a splash of stock or the reserved pasta water.

Nutrition