Marry me chicken pasta is one of the most soul-satisfying, creamy and yummy pasta recipes ever. Here’s how to make the viral sensation (but better!).
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Pin ItI am obsessed with marry me chicken since I made it the first time. But, when I am craving something like pasta or anything more carb-heavy, this marry me chicken pasta always hits the spot (or if I want something set it and forget it, this marry me chicken soup is incredible).
Chicken Recipes
Marry Me Chicken
Soup Recipes
Marry Me Chicken Soup
How to Make Marry Me Chicken Pasta
- Cook the Pasta and Chicken. Boil pasta in salted water until al dente, drain, and set aside. Season chicken with salt and pepper, then cook in olive oil until golden. Remove and set aside.
- Make the ‘Marry Me’ Sauce. In the same skillet, melt butter and sauté garlic. Whisk in flour, then slowly add broth, cream, and parmesan. Stir in sun-dried tomatoes, paprika, and Italian seasoning. Simmer until slightly thickened.
- Finish and Adjust Seasoning. Add chicken and pasta back to the skillet, stir to coat in sauce, and simmer 2–3 minutes. Adjust seasoning, garnish with basil, and serve warm.
(Related: Marry Me Chickpeas Recipe)
Vegetarian Recipes
Marry Me Chickpeas
Storing, Reheating and Freezing Instructions
To Store: Let the pasta cool completely. Transfer to an airtight container and refrigerate for up to 3 days.
To Reheat: Reheat on the stovetop or in the microwave, adding a splash of cream, broth, or milk if needed to loosen the sauce.
To Freeze: Portion the cooled pasta into freezer-safe containers.Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat as above, stirring gently to restore creaminess.
P.S. If you love comforting chicken pasta recipes, you’ll also be obsessed with this creamy sun dried tomato chicken alfredo pasta: https://nurturedhomes.com/sun-dried-tomato-pasta-with-chicken
Marry Me Chicken Pasta
Ingredients
- 10 oz penne pasta
- 1 ½ pounds boneless skinless chicken, cut into 1-inch pieces
- 1 tbsp olive oil
- 3 tbsp butter
- 3 garlic cloves, minced
- 3 tbsp flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup parmesan cheese grated
- 1 cup sun-dried tomatoes, drained
- 1 tsp paprika
- 2 tsp dried Italian seasoning
- fresh basil for garnish
- salt and black pepper to taste
Instructions
- Cook the pasta in salted water until al dente, drain and set aside.
- Season the chicken with salt and black pepper.
- In a large skillet, heat olive oil over medium heat, add the chicken, and cook until golden and cooked through.
- Remove the chicken and set aside.
- In the same skillet, melt the butter, add minced garlic, and sauté for about 30 seconds.
- Sprinkle in the flour and whisk for 1 minute to form a roux.
- Slowly whisk in the chicken broth, heavy cream and parmesan cheese, stirring until smooth.
- Add the sun-dried tomatoes, paprika, and Italian seasoning.
- Simmer the sauce for 3–5 minutes until slightly thickened.
- Return the chicken to the skillet, add the cooked pasta, and stir to coat everything in the sauce.
- Simmer for another 2–3 minutes.
- Adjust salt and pepper to taste, garnish with fresh basil, and serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
