Marry Me Chicken Pasta (Print Version)
# Ingredients:
→ Chicken Pasta
01 -
1.5 lb boneless, skinless chicken breasts, cubed into 1-inch pieces
02 -
1 tsp Italian seasoning
03 -
0.5 tsp salt
04 -
0.5 tsp pepper
05 -
0.5 tsp paprika
06 -
1 tsp oil from sun-dried tomatoes
07 -
8 oz dry pasta (penne or ziti)
08 -
2 cups reserved pasta water
→ Marry Me Chicken Sauce
09 -
2 tbsp butter
10 -
2 tbsp all-purpose flour
11 -
0.5 tsp dried Italian seasonings
12 -
0.5 tsp salt
13 -
0.5 tsp pepper
14 -
2 cloves garlic, minced
15 -
0.33 cup dry white wine or chicken broth
16 -
2 cups reserved pasta water, as needed
17 -
0.33 cup heavy whipping cream or whole milk
18 -
0.33 cup sun-dried tomatoes in oil, chopped
19 -
0.25 cup freshly grated Parmesan cheese, plus more for garnish
20 -
3 tbsp fresh basil, chopped for garnish
# Instructions:
01 -
Boil a salted pot of water for the pasta and cook it al dente according to package directions.
02 -
Season the chicken well. In a large deep skillet, heat sun-dried tomato oil on medium-high heat. Cook the chicken for about 12-16 minutes, turning often, until it's cooked through and reaches an internal temperature of 165°F. Set aside in a bowl.
03 -
In the same skillet, melt the butter over medium-low heat. Add the flour and mix well to avoid clumping. Stir in the garlic, seasonings, and white wine or broth. Whisk the mixture until smooth.
04 -
Add the reserved pasta water into the roux, stirring it in gradually. Add the cooked pasta, milk, chicken, and sun-dried tomatoes. Mix well, adjusting the consistency with more reserved pasta water, milk, or plain water in small increments as needed.
05 -
Bring the sauce to a simmer. Stir in Parmesan cheese and basil. Remove from heat and serve immediately, garnished with extra cheese, chopped sun-dried tomatoes, and additional basil if desired.
# Notes:
01 -
Use a digital meat thermometer to prevent overcooking the chicken, keeping it juicy.
02 -
Freshly grated cheese will melt better into the sauce without clumping.
03 -
Avoid burning the roux by keeping the heat on low while melting butter and mixing in flour.
04 -
If the sauce is too thick, add more liquid in small increments (about 0.25 cup at a time).
05 -
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.