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Servings: 6
Calories: 568kcal
Ingredients
- 8 ounces uncooked pasta
- 2 tablespoons butter
- 1 teaspoon flour
- 3-4 cloves garlic minced
- 1 tablespoon tomato paste
- ⅓ cup dry white wine or chicken broth
- 2 cups heavy/whipping cream
- ⅓ cup sun-dried tomatoes in oil
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- 1 cup cooked/rotisserie chicken shredded
- ⅓ cup freshly grated parmesan cheese plus more for serving
- 1 small handful fresh basil torn/chopped
- Salt & pepper to taste
Video
[adthrive-in-post-video-player video-id="OuDCMRh1" upload-date="2025-10-23T12:21:29+00:00" name="Weeknight Marry Me Chicken Pasta" description="A creamy chicken pasta that’s as easy to make as it is to love." player-type="default" override-embed="default"]
Instructions
- Boil a large pot of salted water and cook the pasta according to the package instructions until al dente. Before draining, reserve some pasta water to adjust the sauce consistency later if needed.8 ounces uncooked pasta
- When the pasta is about 10 minutes away from being done, in a large skillet over medium heat, melt the butter. Once melted, whisk in the flour and cook for about a minute, stirring frequently. Add the minced garlic and tomato paste, stirring well to combine. Let it cook for another 2 to 3 minutes until fragrant.2 tablespoons butter, 1 teaspoon flour, 3-4 cloves garlic , 1 tablespoon tomato paste
- Pour in the white wine or chicken broth and stir to loosen any bits from the bottom of the pan. Let it bubble for about 1 minute. Whisk in the heavy cream, then stir in the sun-dried tomatoes, dried oregano, red pepper flakes, and shredded rotisserie chicken. Cook for a few minutes, until the sauce has thickened to your liking.⅓ cup dry white wine or chicken broth, 2 cups heavy/whipping cream, ⅓ cup sun-dried tomatoes in oil, ½ teaspoon dried oregano, ¼ teaspoon crushed red pepper flakes
- Add the drained pasta to the skillet and toss until coated. If needed, add a splash of the reserved pasta water to the sauce to thin it out.1 cup cooked/rotisserie chicken
- Remove the skillet from heat and stir in the grated parmesan cheese and fresh basil. Season with salt and pepper to taste.⅓ cup freshly grated parmesan cheese , 1 small handful fresh basil , Salt & pepper
- Serve immediately and top with more parmesan if you love your pasta cheesy.
Notes
- Perfect Pasta: Cook the pasta just until al dente to prevent it from becoming too soft when mixed with the sauce.
- Roux for Creaminess: Cooking the flour in butter helps thicken the sauce, so don’t skip this step. Keep stirring to prevent lumps.
- Deglazing Matters: White wine adds depth to the sauce, but if you’re substituting with chicken broth, make sure to let it reduce for flavor.
- Sun-Dried Tomatoes: Use the oil-packed variety for maximum flavor. Drain them before adding, but you can use a little of the oil in the sauce for extra richness.
- Chicken: We’ve used rotisserie, but you can also use boneless skinless chicken breasts cut into bite-sized pieces.
- Pasta Water Trick: A splash of hot pasta water can help loosen the sauce and make it cling better to the pasta.
- Parmesan at the End: Stir the cheese in off the heat to prevent it from clumping and ensure a smooth, velvety texture.
- Season to Taste: Always taste before serving, and adjust the salt and pepper as needed.
Nutrition
Calories: 568kcal | Carbohydrates: 34g | Protein: 21g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 141mg | Sodium: 319mg | Potassium: 308mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1477IU | Vitamin C: 8mg | Calcium: 138mg | Iron: 1mg
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