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This One Pot Marry Me Chicken Pasta brings together juicy chicken and penne in a deliciously creamy sun-dried tomato sauce. Taking inspiration from the trending Marry Me Chicken, our simplified pot version saves time while packing amazing flavor - it's a surefire way to wow anyone at your dinner table.
Kitchen Wizardry Unleashed
The first time I whipped this up, I couldn't believe how good it was. There's something magical about letting the pasta soak up all the chicken flavors in one pot. And that sauce! When you mix sun-dried tomatoes with cream and Parmesan, you get something so tasty that nobody can turn down another helping.
Your Ingredient List
- All-Purpose Flour: Gives your chicken that perfect outer crunch.
- Chicken Breasts: Cut them thin so they cook quickly and evenly.
- Butter: Brings a wonderful richness to your sauce.
- Olive Oil: Just what you need for getting that chicken nicely browned.
- Italian Seasoning: This herb combo adds that authentic Italian touch.
- Garlic: Nothing beats the aroma of fresh minced garlic.
- Crushed Red Pepper: Adds just enough kick to cut through the creaminess.
- Parmesan Cheese: Get it freshly grated for the smoothest melt.
- Chicken Broth: This creates the foundation for your amazing sauce.
- Heavy Cream: The key to that thick, dreamy texture everyone loves.
- Sun-Dried Tomatoes: These little flavor bombs add sweetness and tang.
- Fresh Basil: Don't skip this - it brings everything together with its fresh pop.
- Penne Pasta: Goes straight in uncooked to soak up all that goodness.
Cooking Time Fun
- Create the Sauce
- Pour in chicken broth, cream, those sun-dried tomatoes, and your Italian seasoning. Let it bubble while scraping up those tasty browned bits.
- Sauté Aromatics
- Throw butter, garlic, and red pepper flakes into your skillet and cook them up for a minute or two.
- Brown the Chicken
- Get your olive oil hot in a skillet and cook that chicken until it's golden on each side. Set it aside for now.
- Prep the Chicken
- Cut your chicken breasts into thin slices, sprinkle with salt and pepper, then coat them in flour.
- Finish the Dish
- Take out the chicken, cut it up, and mix the Parmesan and fresh basil into your sauce. Toss everything back together and it's ready to enjoy.
- Cook Pasta and Chicken
- Add your dry pasta right in and lay the chicken on top. Cover it up and let it simmer about 20 minutes until your pasta's soft and chicken's done.
Tips For Success
I've made this loads of times now and learned that cutting your chicken the same thickness really matters. Take your time with browning - those crispy bits stuck to the pan pack tons of flavor into your sauce. And don't think of fresh basil as just a pretty topping. It really changes the whole taste when you add it at the end.
Leftover Love
This pasta tastes amazing right away but don't worry if you have extras. Just pop them in a sealed container and when you want some more, add a little splash of cream to bring the sauce back to life. I like warming it up slowly on the stove, but your microwave works too - just give it a stir now and then to keep everything smooth.
Recipe Q&A
- → Why coat the chicken with flour?
- It helps form a thin crust while adding thickness to the sauce. Just shake off extra flour so the sauce doesn't get too thick.
- → What's the benefit of cooking pasta in the sauce?
- It soaks up all the tasty sauce flavors and releases starch to thicken it. Plus, you’ve got fewer dishes to clean.
- → Why take the chicken out while pasta cooks?
- Removing it keeps it juicy and stops overcooking. It also lets it rest, so it stays tender and tasty.
- → When's the right time to add the cheese?
- Stir in parmesan when you're on low heat and ready to finish. It'll stay smooth and won't turn gritty.
- → Can I use store-bought grated parmesan?
- Freshly shredded parmesan is best for melting and taste. Pre-grated varieties have additives that might mess with your sauce.