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penne pasta and bite-size cooked skinless chicken breast pieces in a pinkish cream sauce with small red sun-dried tomato pieces in a plain shallow bowl
Andre Lewis

Marry Me Chicken Pasta

Sun-dried tomatoes give this sauce its sharp, savory center, and a little tomato paste deepens the color before the cream goes in. Brown the chicken separately so the pieces don't spend their whole cooking time simmering in dairy. The penne finishes in the sauce. Add pasta water a spoonful at a time until the coating moves between the tubes instead of standing in thick patches. I want enough sauce to cling to the chicken and pasta, with the tomatoes easy to find in each serving.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 oz dry penne
  • 1 tbsp fine salt for pasta water
  • 1 lb boneless skinless chicken breast cut into 1-inch pieces
  • 1/2 tsp fine salt for chicken
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 3 garlic cloves minced
  • 1/3 cup oil-packed sun-dried tomatoes drained and sliced
  • 1 tbsp tomato paste
  • 3/4 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1/2 tsp dried oregano
  • 1/4 tsp crushed red pepper
  • 1/3 cup finely grated Parmesan

Method
 

  1. Cook penne in a large pot of water with the tablespoon salt until 1 minute short of the package time. Reserve 1 cup pasta water before draining.
  2. Meanwhile, season chicken with its salt and pepper. Heat oil in a large skillet and cook chicken for 6 to 8 minutes, turning, until browned and at least 165°F; transfer to a plate.
  3. Lower heat to medium and stir garlic, sun-dried tomatoes and tomato paste in the skillet for 1 minute. Add broth, cream, oregano and crushed red pepper and simmer gently for 4 minutes.
  4. Add penne, chicken and 1/4 cup reserved pasta water and toss over low heat for 1 to 2 minutes until the pasta is tender.
  5. Remove from heat and stir in Parmesan, adding more pasta water a tablespoon at a time if needed for a smooth coating. Serve promptly.