Creamy Marry Me Chicken Pasta

5 from 6 votes

This Marry Me Chicken Pasta is a delicious spin on the viral Marry Me Chicken recipe. It's creamy but light and packed with flavor from sun-dried tomatoes, garlic, basil, and fresh lemon.

Prep Time10

Cook Time18

Total Time28

Course: Main Course

Cuisine: American, Italian

Servings:

Calories: 390kcal

Author: Olivia & Annie

Ingredients

8 oz uncooked bow tie pasta
1 lb boneless skinless chicken breast, thinly sliced and cubed
½ teaspoon kosher salt
¼ teaspoon pepper
½ teaspoon paprika
2 tablespoons olive oil or butter, divided
2 tablespoons flour
1 ½ cups milk (2% or whole, or light coconut milk for dairy-free)
1 tablespoon minced garlic
1 teaspoon dried oregano
¼ teaspoon red pepper flakes (reduce or omit for less spice)
⅓ cup chopped sun-dried tomatoes, removed from the oil
½ cup chicken broth
2 tablespoons fresh grated parmesan cheese (omit for dairy-free)
3 tablespoons fresh basil, thinly sliced
Juice from ½ lemon

Instructions

Add water to a large pot and place it on the stove. Salt the water generously. Add the pasta to the water when it’s boiling and cook it al dente according to package directions. Once it’s cooked, drain the water and set it aside.
While the pasta cooks, sprinkle salt, pepper, and paprika evenly over the chicken. Place a pan on the stove over medium heat. Once it’s hot, add 1 tablespoon of the olive oil. Add the chicken to the pan and let it cook for 5-6 minutes, or until it’s fully cooked through and slightly golden brown. Drain off excess liquid as needed. Set the cooked chicken aside in a bowl.
Place the same pan back on the stove over medium low heat and add the other tablespoon of olive oil. Next add the flour and mix briefly before slowly adding the milk. Whisk as you slowly add the milk to prevent clumping.
After you’ve added all of the milk, add the minced garlic, oregano, chili flakes, chopped sun-dried tomatoes, and chicken broth. Reduce to low heat and continue to stir frequently for 5-6 minutes, or until the sauce has thickened. Be sure to scrape the bottom of the pan to prevent anything from sticking and burning.
Add the cooked pasta and chicken into the sauce and mix well. Add the parmesan, chopped basil, fresh squeezed lemon juice, and any additional salt to taste.

Notes

You can easily make this dish gluten or dairy-free. For gluten-free, use a gluten-free pasta like Jovial and a 1 to 1 gluten-free flour substitute like Bob's Red Mill. For a dairy-free option, use light canned coconut milk and omit the parmesan and swap with 2 tablespoons of nutritional yeast if you prefer.

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