Ingredients
8 oz pasta (rigatoni, penne, or farfalle)
2 tbsp butter
1/2 tbsp all-purpose flour
3–4 cloves garlic, minced
1 tbsp tomato paste
1/3 cup dry white wine (or chicken broth)
1 cup heavy cream
1/3 cup sun-dried tomatoes, chopped
1/2 tsp dried oregano
1/4 tsp red pepper flakes
2 cups cooked rotisserie chicken, shredded
1/3 cup grated parmesan, plus more for garnish
1 small handful fresh basil, chopped
Salt and pepper, to taste
Instructions
Boil salted water and cook pasta until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
In a large skillet over medium heat, melt butter. Whisk in flour and cook for 1 minute to form a roux.
Stir in garlic, tomato paste, and wine. Let bubble for 1 minute.
Whisk in cream. Add sun-dried tomatoes, oregano, red pepper flakes, and shredded chicken. Simmer 3–4 minutes until thickened.
Stir in parmesan and fresh basil. Add salt and pepper to taste.
Toss in the cooked pasta and a splash of reserved water if needed to thin sauce.
Serve hot with extra parmesan and fresh basil on top.
Notes
Do not substitute the heavy cream with low-fat alternatives—the sauce may curdle.
For a vegetarian version, omit chicken and add mushrooms or sautéed spinach.
Add a little lemon zest or juice at the end for brightness, if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 565
- Sugar: 6g
- Sodium: 480mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg
Keywords: marry me chicken pasta, creamy chicken pasta, garlic parmesan pasta, chicken pasta dinner