Description
This One Pot Marry Me Chicken Pasta Recipe is the perfect combination of creamy goodness and tender chicken breast. It’s an easy pasta dinner when I want something comforting but fast enough for any busy night. If you love chicken pasta recipes or are looking for a new favorite, this one’s a keeper.
Ingredients
Scale
- 1 pound chicken breasts
- 1/4 cup all-purpose flour
- 2 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic, minced
- 1/4 tsp crushed red pepper flake
- 4 cups low-sodium chicken broth
- 2 cups heavy cream
- 1/2 cup julienne sun-dried tomatoes in oil drained
- 1/2 tsp Italian seasoning
- 16 oz gluten-free penne, uncooked
- 1 cup parmesan cheese, freshly shredded
- 3 tbsp fresh basil, chopped
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
Instructions
- Wash and pat chicken breasts dry—season with salt and pepper and dredge through flour. Shake off excess flour.
- In a large pot, heat olive oil over medium-high heat and brown chicken on both sides. Once the chicken is browned, remove it from the pan and set aside. The chicken will not be cooked through at this point.
- Reduce the heat to medium and add butter to the pot, followed by garlic and crushed red pepper flakes. Sauté for 1-2 minutes. Then add chicken broth, heavy cream, sun-dried tomatoes, Italian seasoning, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Increase the heat to medium-high and stir, scraping up browned bits from the bottom of the pan.
- Once the broth and cream mixture starts to simmer, stir in the uncooked pasta and top with chicken breasts. Cover and reduce heat to medium-low. Cook for about 20 minutes, until the pasta is tender and the chicken breasts reach 165℉.
- Remove chicken breasts from pan and set aside to rest. Reduce heat to low and stir in parmesan cheese and fresh basil. Slice or dice chicken breasts, stir into pasta, and serve. Enjoy!
Notes
- If you would prefer to make the pasta separately, cook it in a large pot according to the directions on the box, drain it well, and then add it to the sauce.
- Let cool and store tightly covered in the refrigerator for up to three days.
- The best method for reheating will be over the stovetop. Reheat gently over medium-low heat adding more cream or half and half to loosen the sauce as it reheats. Alternatively, you can add more cream and reheat in the microwave at half power stirring often. Whichever method you use, gentle reheating will keep the creamy sauce from breaking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes