Marry Me Chicken Pasta

This Marry Me Chicken Pasta is an easy 30-minute dinner made with tender chicken, ziti pasta, sun-dried tomatoes, fresh basil, and an ultra-creamy Parmesan sauce enriched with cream cheese. Rich, comforting, and packed with bold flavor, it's a restaurant-quality meal the whole family will love.

Course Chicken Dinner

Cuisine American

Keyword Chicken Pasta Recipes, marry me chicken recipes

Prep Time 10

Cook Time 20

Total Time 30

Servings - 8 servings

Calories 904kcal

Author Kathleen

Ingredients

16 ounces ziti
2 tablespoons vegetable oil
1 1/2 pounds boneless, skinless chicken breast, cut into bite size pieces
2 teaspoons Italian seasoning, divided
1/2 teaspoon garlic powder
2 tablespoons oil from sun dried tomatoes
1/4 cup shallots, minced
1 tablespoon garlic, minced
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
2 tablespoons all purpose flour
1/2 cup white wine
2 cups heavy cream
4 ounces cream cheese, cut into small cubes and at room temperature
3/4 cup, plus more for passing grated parmesan cheese
3/4 cup sun dried tomatoes, slivered and oil dabbed off with paper towels
1/3 cup fresh basil, juiellened

US Customary - Metric

Instructions

Cook pasta (16 ounces) according to package instructions in water with 2 tablespoons salt. Drain.
Sprinkle the chicken cubes (1 1/2 pounds) with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, and toss to evenly season.
In a 12-inch, high-sided skillet, heat vegetable oil over medium-high heat. Add the chicken cubes then cook until golden brown and cooked through, about 5-7 minutes. Transfer cooked chicken to a plate.
Add the oil from the sun-dried tomatoes (2 tablespoons), garlic (1 tablespoon), red pepper flakes (1/2 teaspoon), and shallots (1/4 cup) to the skillet and sauté until shallots are tender, about 5-7 minutes.
Add tomato paste (2 tablespoons), Italian seasoning (1 1/2 teaspoons), and all-purpose flour (2 tablespoons) to skillet and cook for 1 minute, stirring constantly.
Pour the wine (1/2 cup) to the skillet, set the heat to medium, and simmer until reduced by half, 3 to 4 minutes.
Remove pan from heat and slowly whisk in cream (2 cups).
Remove the skillet from the heat and whisk in the cream (2 cups) until smooth. Return the skillet to medium-low heat, then add the cream cheese cubes (4 ounces) a few at a time, whisking until completely melted before adding more.
Gradually stir in the grated Parmesan (3/4 cup) until the sauce is smooth and creamy. Stir in the sun-dried tomatoes (3/4 cup) and simmer gently for 2-3 minutes, just until the sauce thickens slightly.
Return the cooked chicken to the skillet, then add the drained pasta and toss until every piece is coated in the creamy sauce. Fold in half of the fresh basil (1/3 cup), then garnish with the remaining basil and additional grated Parmesan before serving.

Notes

Chicken: This recipe is simple and easy. Be careful not to overcook the chicken since chicken breast can be dry.
Too Spicy? You may omit the red pepper flakes.
No Alcohol: If sensitive to alcohol, you can substitute it with chicken broth. That said, the white wine adds more flavor than the chicken broth.
Shred It: Using freshly grated parmesan cheese will lend ultimate texture and flavor. However, if you have pre-grated, it’s okay to use it. I would suggest avoiding pre-shredded though. It won’t melt well.
Marry Me Chicken Pasta With Spinach: This recipe is delicious with spinach. Just add a handful or so to the skillet when the chicken is added.

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