Marry Me Chicken Pasta

close-up of creme fraiche pasta topped with dried basil

Make this flavor packed pasta in just 20 minutes - and don't be surprised if everyone asks for seconds! It's an addictive flavor combo of sun-dried tomatoes, basil, paprika & oregano - achieved with pantry staple dried herbs & minimal prep.

Course Main Course

Cuisine North American

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 759kcal

Author Emmeline Kemperyd

Equipment

Ingredients

⅔ lb penne pasta cooked 1 minute less than the package says
1 tablespoon butter or olive oil / neutral cooking oil
2 garlic cloves peeled and slightly crushed, but still in one piece
1 lb chicken thigh filets or other bone-less chicken; cut in bite-size pieces
½ teaspoon fine table salt
½ teaspoon ground black pepper
2 tablespoon tomato paste
1 tablespoon dried basil + more to serve (optional)
1 tablespoon paprika powder
1 teaspoon onion powder
1 teaspoon dried oregano
2 cups crème fraiche see note below for substitutes
1 cups sun-dried tomatoes in oil, measured without oil; chopped

US Customary - Metric

Instructions

Melt the butter over medium heat then add in the garlic and fry for 1 minute.
1 tablespoon butter, 2 garlic cloves
Add in the chicken and season with salt and pepper. Cook until just cooked through, 4-5 minutes. Then remove the chicken and garlic from the pan and set aside for now.
1 lb chicken thigh filets, ½ teaspoon fine table salt, ½ teaspoon ground black pepper
Start cooking the pasta, and cook it 1 minute less than instructed on the package.
⅔ lb penne pasta
Place the pan back over the heat with the melted butter and chicken juices still in it. Raise the heat to medium-high and add in tomato paste. Cook for 1-2 minutes.
2 tablespoon tomato paste
Add dried basil, paprika powder, onion powder and oregano and mix well.
1 tablespoon dried basil, 1 tablespoon paprika powder, 1 teaspoon onion powder, 1 teaspoon dried oregano
Add in the crème fraîche and mix well until the crème fraîche has melted. Bring to a simmer, lower the heat to medium, and let it simmer for 3-5 minutes or until you're ready to add in the pasta.
2 cups crème fraiche
Remove the garlic cloves from the chicken, then mix in the chopped sun-dried tomatoes and the cooked chicken with the sauce. Drain the pasta and add it to the sauce as well. Mix well and cook for 2 minutes.
1 cups sun-dried tomatoes, ⅔ lb penne pasta
Taste test, season if needed with salt and ground black pepper, top with some dried basil, and serve!

Video

Notes

What Can You Use Instead of Crème Fraîche?

Cream + lemon juice: This is the best option. Use heavy cram and add 1 tablespoon of fresh lemon juice for each 1 cup (240 ml) of cream.

Only cream: This works well, but the flavors won't be quite as well balanced and the dish will feel a bit heavier.

Storing, Freezing and Reheating

Storing: Store leftovers in the fridge in an air tight container for up to 4 days.

Freezing: Freeze leftovers to keep them for up to 3 months. This dish freezes really well!

Reheating: Reheat leftovers in the microwave in 1-minute increments, until well heated through.

Nutrition