Name: Marry Me Chicken Pasta Recipe
Prep time: 15 min
Cook time: 32 min
Total time: 47 min
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 1.5 lb boneless skinless chicken (pounded to even thickness); 0.5 tsp salt; 0.25 tsp pepper; 10 oz penne pasta; 1 cup drained sun-dried tomatoes (oil-packed for best flavor); 3 tbsp butter (preferably Kerrygold for richness); 2 cups chicken broth; 2 tsp dried Italian seasoning; 1 cup grated Parmesan cheese; 1 tsp paprika; 1 cup heavy cream (room temperature); 3 tbsp flour; 2 tsp minced garlic (fresh preferred); fresh basil (torn just before serving); additional Parmesan cheese (optional)

Ingredients

For the chicken:

1 tbsp olive oil
1.5 lb boneless skinless chicken, pounded to even thickness
0.5 tsp salt
0.25 tsp pepper

For the pasta:

10 oz penne pasta

For the sauce:

1 cup drained sun-dried tomatoes (oil-packed for best flavor)
3 tbsp butter (Kerrygold recommended for richness)
2 cups chicken broth
2 tsp dried Italian seasoning
1 cup grated Parmesan cheese
1 tsp paprika
1 cup heavy cream (room temperature)
3 tbsp flour
2 tsp minced garlic (fresh preferred)

For the garnish:

Fresh basil, torn just before serving

Instructions

Step 1: Boil the penne pasta in a large pot of salted water according to package instructions until al dente. Drain the pasta and set it aside while you prepare the chicken and sauce.

Step 2: Cut the chicken into 1-inch bite-sized pieces and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 6–8 minutes until no longer pink and cooked through. Transfer the chicken to a plate and set aside.

Step 3: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the flour to form a paste. Gradually whisk in the chicken broth, then add heavy cream and grated Parmesan cheese, stirring until smooth. Stir in sun-dried tomatoes, paprika, and Italian seasoning. Let the sauce simmer for a few minutes until thickened.

Step 4: Add the cooked chicken and drained pasta to the sauce in the skillet. Stir well to coat everything evenly. Taste and season with additional salt and pepper if needed.

Step 5: Garnish the dish with torn fresh basil leaves and, if desired, a sprinkle of extra Parmesan cheese just before serving for a burst of fresh flavor and color.

Tips & Variations

Substitute penne with other pasta shapes like rigatoni or fusilli for variety.

Use fresh sun-dried tomatoes preserved in oil for richest flavor and texture.

For a lighter version, swap heavy cream with half-and-half or milk, though sauce will be less thick.

Add red pepper flakes for a subtle spicy kick if you like heat.

Kerrygold butter adds richness, but any unsalted butter works fine.

FAQs

Can I use chicken breasts instead of thighs?

Yes, boneless skinless chicken breasts work well if pounded to even thickness for consistent cooking. Adjust cooking time to avoid drying out the chicken.

Can I make this dish ahead of time?

You can prepare the sauce and chicken ahead, then cook the pasta just before serving. Combine everything at the last minute to keep the pasta from becoming mushy.