There’s something magical about a creamy, savory pasta dish that instantly warms the soul, and Marry Me Chicken Pasta is exactly that. This dish is all about tender chicken breasts simmered in a rich, sun-dried tomato cream sauce, topped with freshly grated Parmesan cheese, and tossed with pasta. It’s the kind of meal that feels indulgent enough for a date night but easy enough for a weeknight dinner. Trust me, one bite, and you’ll understand where the name comes from—it’s love at first taste!
I first discovered this recipe when I was looking for a special dinner idea to impress my husband after a long workday. I wanted something that felt like restaurant-quality but without the hours in the kitchen. Enter Marry Me Chicken. The blend of garlic, sun-dried tomatoes, and cream creates a flavor bomb that is incredibly simple to put together. After one bite, my husband was hooked—and I like to think he fell in love with me all over again that night. Since then, this pasta has become a staple in our household, perfect for cozy nights in or when we have friends over and want to wow them with minimal effort.
Why You’ll Love This Recipe
- Quick and easy: Despite its rich, luxurious taste, Marry Me Chicken Pasta takes only about 30 minutes to make. It’s a great choice when you’re short on time but still want something special.
- Crowd-pleaser: The creamy sauce, savory chicken, and al dente pasta make this dish a hit with everyone—kids, adults, and picky eaters alike.
- Incredibly flavorful: The sun-dried tomatoes add a tangy sweetness, while the garlic and chicken broth deepen the flavor. Plus, the heavy cream and Parmesan bring it all together with a smooth, rich finish.
- Customizable: You can easily tweak the ingredients to suit your preferences—swap out the pasta, use chicken thighs instead of breasts, or add a little kick with red pepper flakes.
- Perfect for meal prep: This dish reheats beautifully, making it an excellent option for leftovers. You can even double the recipe and freeze some for later.
Preparation Time and Servings
- Total Time: 30-35 minutes
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Servings: 4-6
- Calories per Serving: 500 kcal (approximately)
Ingredients
- 2 large chicken breasts, halved horizontally
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 cup chicken broth (or vegetable broth for a vegetarian option)
- 1 cup heavy cream
- ½ cup sun-dried tomatoes, drained and chopped
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 8 oz pasta (penne or fettuccine work best)
- Fresh basil or parsley, for garnish
- Red pepper flakes (optional, for a bit of heat)
Ingredient Breakdown:
- Chicken Breasts: Sliced thin for quicker cooking and tender, juicy bites.
- Sun-Dried Tomatoes: These give the sauce a tangy-sweet flavor that cuts through the creaminess.
- Heavy Cream: Essential for a rich, luxurious sauce that clings to the pasta.
- Parmesan Cheese: Adds that salty, nutty depth to balance the cream.
- Pasta: You can use any pasta shape, but something that holds the sauce, like penne or fettuccine, works best.
Step-by-Step Instructions
1. Cook the Pasta
- Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente. Reserve about ½ cup of pasta water before draining, just in case you need to thin out your sauce later. Set the pasta aside.
2. Prepare the Chicken
- While the pasta is cooking, season the chicken breasts with salt, pepper, and Italian seasoning on both sides.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts.
- Sear the chicken for 3-4 minutes on each side until golden brown and fully cooked through (the internal temperature should reach 165°F). Don’t worry if some bits stick to the pan—that’s flavor!
- Transfer the chicken to a plate and cover loosely with foil to keep it warm.
3. Make the Sauce
- In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant—be careful not to let it burn.
- Pour in the chicken broth, using a wooden spoon to scrape up the browned bits from the bottom of the pan. Let this simmer for 2-3 minutes to reduce slightly.
- Add the chopped sun-dried tomatoes and stir them in. Let them cook for another 2 minutes to soften and release their flavor.
- Now, pour in the heavy cream and stir well to combine. Bring the sauce to a gentle simmer and let it cook for about 5 minutes, stirring occasionally, until it thickens slightly.
4. Finish the Dish
- Stir in the Parmesan cheese and season with salt, pepper, and red pepper flakes (if using). The sauce should now be creamy and smooth.
- Slice the cooked chicken into strips and return it to the pan, coating it with the sauce. Let it warm through for about 2 minutes.
- Toss the cooked pasta into the skillet with the sauce and chicken. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up. Mix everything together until the pasta is well coated.
5. Serve
- Serve the Marry Me Chicken Pasta hot, garnished with freshly chopped basil or parsley and an extra sprinkle of Parmesan. If you like a bit of spice, top it off with more red pepper flakes.
How to Serve
Here are a few ideas on how to enjoy this delicious Marry Me Chicken Pasta:
- Over Zoodles: For a lighter, low-carb option, serve the chicken and sauce over spiralized zucchini noodles.
- With Garlic Bread: Toasted garlic bread on the side is perfect for soaking up any leftover sauce.
- Paired with Salad: A fresh arugula salad with a lemon vinaigrette balances the richness of the dish.
Additional Tips for Perfect Results
- Tender Chicken: For extra tender chicken, you can pound the chicken breasts to an even thickness before cooking. This ensures they cook evenly and stay juicy.
- Sauce Consistency: If your sauce is too thick, use some reserved pasta water to thin it out. If it’s too thin, let it simmer for a few more minutes to reduce.
- Fresh Parmesan: For the best flavor, use freshly grated Parmesan cheese. Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly.
- Don’t Rush the Sear: When cooking the chicken, let it sear without moving it around too much. This will create a beautiful, golden crust that adds depth to the dish.
- Make It Spicy: If you’re a fan of spice, add a pinch of red pepper flakes to the sauce or when seasoning the chicken. It’s a subtle kick that complements the richness of the dish.
Recipe Variations
- Vegetarian Option: Swap the chicken for pan-fried tofu or mushrooms, and use vegetable broth instead of chicken broth for a fully vegetarian version.
- Gluten-Free: Use gluten-free pasta and ensure that your sun-dried tomatoes are gluten-free.
- Spicy Version: Add 1-2 teaspoons of crushed red pepper flakes for a spicier kick.
- Herb Swap: If you’re out of Italian seasoning, you can substitute it with a mix of dried oregano, thyme, and rosemary.
- Cheese Substitution: While Parmesan is a classic, you can also use Pecorino Romano for a sharper, saltier flavor.
Freezing and Storage
- Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, you may need to add a splash of water or broth to thin out the sauce.
- Freezing: You can freeze the chicken and sauce (without the pasta) for up to 2 months. Thaw overnight in the fridge and reheat on the stove. Cook fresh pasta before serving.
- Reheating: Reheat the pasta gently over low heat on the stovetop, stirring occasionally. Avoid overheating, as the cream sauce may break.
Special Equipment
- Large Skillet: A wide, deep skillet is perfect for making the sauce and tossing the pasta.
- Fine Mesh Strainer: Use this to drain sun-dried tomatoes if they are packed in oil.
- Wooden Spoon: Ideal for deglazing the pan and stirring the sauce without scratching your skillet.
FAQ
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs would work well in this recipe. Just adjust the cooking time as thighs may need a few more minutes to cook through.
Can I make this dish ahead?
Absolutely! You can make the sauce and cook the chicken a day ahead. Store them separately in the fridge, then reheat and toss with freshly cooked pasta when ready to serve.
Can I use half-and-half instead of heavy cream?
You can, but the sauce
won’t be as rich. To maintain the creamy consistency, you might want to add a tablespoon of flour to the sauce to help thicken it.
Conclusion
Marry Me Chicken Pasta is the kind of dish that brings everyone to the table. It’s creamy, comforting, and full of flavor, making it perfect for any occasion—whether you’re cooking for your family, hosting friends, or enjoying a quiet night at home. I hope this recipe becomes a favorite in your household, just like it has in mine! Don’t forget to snap a photo and tag me on Instagram when you try it—I’d love to see your delicious creations!
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Marry Me Chicken Pasta Recipe
- Total Time: 30 minutes
Description
The first time I made this Marry Me Chicken Pasta, it instantly became a family favorite. My husband even joked, “If I hadn’t already married you, I would after this meal!” It’s the kind of dish that feels like a big warm hug, full of creamy, savory flavors with just a hint of heat. Trust me, after one bite, you’ll be saying, “I do!” to this pasta forever.
Ingredients
- 2 boneless, skinless chicken breasts, thinly sliced
- 1 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup sun-dried tomatoes, chopped
- 1 tsp red pepper flakes (optional, for spice)
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- 8 oz pasta (penne, fettuccine, or your choice)
- Fresh basil for garnish
Instructions
- Cook the Pasta:
Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain and set aside. - Cook the Chicken:
Season the chicken breasts with salt and pepper. In a large skillet, heat the olive oil and butter over medium heat. Add the chicken and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside. - Make the Sauce:
In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Stir in the chicken broth, scraping up any browned bits from the bottom of the pan. Add heavy cream, sun-dried tomatoes, and red pepper flakes. Bring to a simmer and cook for 5-7 minutes, or until the sauce thickens slightly. - Add Parmesan and Chicken:
Stir in the Parmesan cheese until melted and combined. Return the cooked chicken to the skillet and simmer for another 2-3 minutes, allowing the chicken to absorb some of the sauce. - Combine with Pasta:
Add the cooked pasta to the skillet and toss everything together, ensuring the pasta is fully coated with the creamy sauce. Taste and adjust seasoning if needed. - Garnish and Serve:
Garnish with freshly chopped basil and more Parmesan cheese if desired. Serve hot and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4
- Calories: 700
