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Ingredients :
Chicken and Pasta
16 ounces bonesless, skinless chicken more/less is fine too! Cut in to 1-inch pieces.
12 ounces penne pasta uncooked
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 Tablespoons olive oil
Marry Me Pasta Sauce
2 Tablespoons unsalted butter
4 cloves minced garlic
3 Tablespoons all-purpose flour
2 cups chicken broth
1 cup heavy cream
1 cup grated parmesan cheese
½ teaspoon paprika
1 teaspoon dried Italian seasoning
½ cup sun-dried tomatoes drained and chopped
1 cup baby spinach optional
Fresh basil for garnish if desired
Instructions :
Prep Chicken and Pasta
Bring a large pot of salted water to a boil. Add 12 ounces penne pasta and cook according to the package instructions until al dente. Drain and set aside.
Season the 16 ounces bonesless, skinless chicken pieces with 1 teaspoon kosher salt and ½ teaspoon ground black pepper.
Heat 2 Tablespoons olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through (about 7 – 9 minutes). Remove the chicken from the skillet and set aside.
How to Make Marry Me Pasta Sauce
To make the sauce, add 2 Tablespoons unsalted butter to the same skillet and melt over medium heat. Add 4 cloves minced garlic and sauté until fragrant, for about 1 minute. Stir in 3 Tablespoons all-purpose flour and cook for another minute to form a roux. Gradually whisk in 2 cups chicken broth, ensuring no lumps remain. Add 1 cup heavy cream and bring to a gentle simmer. Stir in½ teaspoon paprika, 1 teaspoon dried Italian seasoning, and 1 cup grated parmesan cheesee until melted and the sauce is smooth.
Combine Chicken, Pasta and Sauce
Add the cooked chicken back to the skillet.
Stir in ½ cup sun-dried tomatoes. Simmer for 5 minutes until the sauce thickens and coats the chicken.
Add the cooked penne pasta to the skillet and toss to coat with the sauce. Simmer for an additional 2 – 3 minutes to allow the flavors to meld together.
Final
