Marry Me Chicken Pasta

Craving a Creamy Chicken Pasta Dish? Try Marry Me Chicken Pasta!

This one-pot Marry Me Chicken Pasta is perfect for a weeknight meal. Packed with flavor and coming together quickly, it features tender chicken pieces bathed in a rich and creamy sauce made with sun-dried tomatoes, Parmesan cheese, and heavy cream.

Why You’ll Love It

• Easy and quick to prepare
• Creamy and flavorful sauce
• Perfect for a weeknight meal or weekend dinner
• Family-friendly and sure to impress

Marry Me Chicken Pasta

Yields: 4-6 servings Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes

Ingredients:

• For the Chicken:
  • 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 4 tablespoons olive oil, divided
• For the Pasta:
  • 10 ounces of your favorite pasta (such as penne, rigatoni, or farfalle)
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1 clove garlic, minced
  • 1 teaspoon tomato paste
  • 1 cup heavy cream
  • 2 cups chicken broth
  • 2 ounces cream cheese, softened
  • 1 cup grated Parmesan cheese
  • 3/4 cup sun-dried tomatoes, chopped
  • 1 tablespoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Chopped fresh parsley, for garnish (optional)

Instructions:

1. Season the Chicken: In a large bowl, toss the chicken with the salt, pepper, garlic powder, paprika, chili powder, and oregano. Drizzle with 2 tablespoons of olive oil and toss to coat.
2. Cook the Pasta: Cook the pasta according to package directions. Drain the pasta, reserving about 1/2 cup of the pasta water.
3. Cook the Chicken: Heat the remaining 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 7-8 minutes. Remove the chicken from the pan and set aside.
4. Make the Sauce: Melt the butter in the same pan over medium heat. Add the garlic and cook for 30 seconds, or until fragrant. Stir in the flour and cook for 1 minute. Slowly whisk in the chicken broth, then bring to a simmer. Cook for 2 minutes, or until slightly thickened.
5. Finish the Dish: Whisk in the heavy cream, cream cheese, tomato paste, Parmesan cheese, sun-dried tomatoes, Italian seasoning, salt, and pepper. Stir until the sauce is smooth and creamy. If the sauce is too thick, add some of the reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
6. Serve: Add the cooked chicken and pasta back to the pan and toss to coat in the sauce. Garnish with chopped fresh parsley, if desired. Serve immediately and enjoy!

Tips:

• You can use boneless, skinless chicken breasts instead of chicken thighs. If using chicken breasts, cook them for only 5-6 minutes, or until cooked through.
• If you don’t have sun-dried tomatoes, you can omit them from the recipe or substitute with 1/2 cup of chopped fresh tomatoes.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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