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Marry Me Chicken Pasta by Katie Lee Biegel served in a white bowl with creamy sauce and sun-dried tomatoes

Marry Me Chicken Pasta Katie Lee Biegel Recipe: The Ultimate Creamy Comfort Dish


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Ingredients

Scale
  • 2 teaspoons kosher salt, plus more to taste
  • 4 tablespoons extra-virgin olive oil
  • 1 pound ground chicken
  • 1 teaspoon freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 cup sun-dried tomatoes packed in oil, drained and chopped
  • 2 teaspoons Italian seasoning
  • One 4-ounce can tomato paste
  • 1 1/2 cups chicken stock
  • 1 pound extra-long mafaldine-type noodles
  • 1 tablespoon unsalted butter
  • 1/2 cup heavy cream
  • 1/2 cup grated Pecorino-Romano, plus more for garnish
  • Fresh basil leaves, for garnish

Instructions

  • Boil the Water
    Bring a large pot of salted water to a boil for the pasta.

  • Cook the Chicken
    In a large skillet over medium-high heat, heat 2 tablespoons olive oil.
    Add ground chicken and cook, breaking it into crumbles, for 7 to 9 minutes until browned.
    Season with 1 teaspoon salt and ½ teaspoon black pepper.
    Remove the chicken and set aside.

  • Sauté Aromatics
    Add the remaining 2 tablespoons olive oil to the skillet.
    Lower the heat to medium and add minced garlic, sun-dried tomatoes, and Italian seasoning.
    Sauté for 30 seconds until fragrant.

  • Add Tomato Paste
    Stir in the tomato paste and cook for 2 to 3 minutes, until it turns a deep red and begins to caramelize.

  • Deglaze and Simmer
    Pour in the chicken stock and deglaze the skillet by scraping up any browned bits.
    Return the cooked chicken to the pan.
    Season with the remaining 1 teaspoon salt and ½ teaspoon black pepper.
    Simmer for 8 to 10 minutes to reduce the sauce slightly.

  • Cook the Pasta
    Add the mafaldine noodles to the boiling water and cook according to package instructions.
    Reserve ½ cup of pasta water, then drain the pasta.

  • Finish the Sauce
    Add butter and heavy cream to the chicken mixture.
    Simmer gently to combine.

  • Combine Pasta and Sauce
    Add the cooked pasta and ¼ cup reserved pasta water to the skillet.
    Toss well to coat.
    Add more pasta water if needed for a silkier sauce.

  • Add Cheese and Serve
    Remove from heat. Stir in Pecorino-Romano cheese.
    Transfer to a serving bowl and garnish with extra cheese and fresh basil leaves.

  • Serve Hot and Enjoy!

Notes


Pros:

  • Rich, creamy, and flavorful sauce
  • Quick and easy to prepare
  • Balanced with protein, pasta, and vegetables
  • Beautiful presentation with basil and Pecorino
  • Great for romantic or family dinners

Cons:

  • High in calories and saturated fat due to cream and cheese
  • Let me know if you’d like this in JSON-LD schema or for a WordPress recipe plugin!
  • Prep Time: PT15M
  • Cook Time: PT30M
  • Category: Main course
  • Cuisine: American, Italian-inspired

Nutrition

  • Calories: Approx. 650–750 per serving