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Close-up shot of creamy Marry Me Chicken Pasta, showcasing its rich sauce and tender chicken.

BEST Marry Me Chicken Pasta

Marry Me Chicken Pasta is a creamy, flavorful dish featuring perfectly seared chicken and your favorite pasta enveloped in a sun-dried tomato and parmesan-infused sauce. This recipe is simple enough for a weeknight meal but impressive enough for a special occasion, delivering a harmonious blend of tastes and textures that will leave everyone craving more.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts
  • 1 pound pasta penne, fettuccine, or linguine
  • 1/2 cup oil-packed sun-dried tomatoes, drained reserve oil
  • 4-5 cloves garlic, minced
  • 1/2 medium onion, finely chopped
  • 1 1/2 cups heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup freshly grated parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes optional
  • 1/4 cup fresh basil, chopped
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Equipment

  • large skillet
  • large pot
  • colander
  • measuring cups and spoons
  • knife
  • cutting board
  • paper towels
  • Meat thermometer

Method
 

  1. Pat the chicken breasts dry with paper towels and season generously with salt, pepper, and Italian seasoning.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  3. Sear the chicken breasts for 4-5 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C). Remove from skillet and set aside to rest.
  4. Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  5. In the same skillet, heat the reserved sun-dried tomato oil over medium heat.
  6. Add the chopped onion and cook until softened, about 3-5 minutes.
  7. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
  8. Add the sun-dried tomatoes and cook for another minute.
  9. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Let simmer for a few minutes, reducing slightly.
  10. Pour in the heavy cream and stir to combine. Bring the sauce to a gentle simmer and let it thicken slightly, about 5-7 minutes.
  11. Stir in the grated parmesan cheese until melted and the sauce is smooth and creamy. Season with salt and pepper to taste.
  12. Add the cooked pasta to the skillet with the sauce. Toss to coat, adding pasta water if needed to reach desired consistency.
  13. Return the sliced or cubed chicken to the skillet and toss to combine. Warm through for another minute or two.
  14. Remove from heat and garnish with fresh chopped basil. Serve immediately.

Notes

Don't overcook the chicken; use high-quality ingredients, especially parmesan cheese and sun-dried tomatoes packed in oil; salt the pasta water; reserve pasta water; adjust the sauce to your liking by simmering for longer or adding more pasta water; add vegetables like spinach or mushrooms; make it spicy with red pepper flakes; try different cheeses like Gruyere, Asiago, or Pecorino Romano; prepare the sauce ahead of time (up to 3 days). Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or skillet.