Marry Me Chicken Pasta is a creamy, flavorful dish combining tender chicken, sun-dried tomatoes, garlic, and a rich Parmesan sauce over a bed of perfectly cooked pasta. The name comes from the idea that the dish is so delicious, it could inspire a proposal! It’s a perfect dinner for special occasions or a cozy night in.
You’ll Love This Marry Me Chicken Pasta
This Marry Me Chicken Pasta is bound to impress with its rich, creamy sauce and savory flavors. The combination of juicy chicken, garlic, and sun-dried tomatoes brings depth, while the heavy cream and Parmesan add a luscious, comforting touch. Here’s why you’ll love this dish:
- It’s easy to make and comes together in under an hour.
- The creamy sauce is irresistibly flavorful.
- It’s versatile—perfect for family dinners, date nights, or entertaining guests.
- The ingredients are simple and easy to find, making it a great go-to recipe.
Ingredients You’ll Need
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup sun-dried tomatoes, chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon red pepper flakes (optional, for heat)
- 8 oz pasta (fettuccine, spaghetti, or your choice)
- Fresh basil or parsley for garnish (optional)
Instructions
- Prepare the Chicken: Season the chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side until golden brown and fully cooked. Remove from the skillet and set aside.
- Cook the Pasta: In a large pot, bring water to a boil. Add salt and cook the pasta according to the package instructions until al dente. Drain and set aside.
- Make the Sauce: In the same skillet used for the chicken, add minced garlic and cook until fragrant, about 30 seconds. Pour in the chicken broth and stir to deglaze the pan, scraping up any browned bits from the bottom.
- Add the Cream and Tomatoes: Stir in the heavy cream, Parmesan cheese, and chopped sun-dried tomatoes. Add Italian seasoning and red pepper flakes if using. Let the sauce simmer for about 5-7 minutes until it thickens slightly.
- Combine Everything: Return the cooked chicken to the skillet, spooning the sauce over the chicken. Simmer for an additional 2-3 minutes to allow the flavors to meld together.
- Serve: Toss the cooked pasta in the sauce or serve the chicken and sauce over the pasta. Garnish with fresh basil or parsley if desired.
Serving Suggestions
This Marry Me Chicken Pasta pairs wonderfully with a side of garlic bread or a fresh green salad to balance the richness of the sauce. You can also try serving it with roasted vegetables for a complete meal. For a heartier variation, you can swap the chicken breasts for chicken thighs, or even add a few strips of crispy bacon for extra flavor.
MORE RECIPES: Blueberry Cinnamon Rolls & Pumpkin Snickerdoodle Cookies
How to Store Marry Me Chicken Pasta
If you have leftovers, store the Marry Me Chicken Pasta in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of cream or broth to revive the sauce and prevent it from becoming too thick. You can reheat it on the stovetop or in the microwave.
Additional Tips for Marry Me Chicken Pasta
- Substitutions: If you don’t have sun-dried tomatoes, you can use cherry tomatoes or roasted red peppers for a similar tangy flavor.
- Vegetarian Option: For a vegetarian version, replace the chicken with sautéed mushrooms or a meat substitute like tofu.
- Troubleshooting: If your sauce is too thick, add a little extra chicken broth or cream to thin it out. If it’s too thin, let it simmer a bit longer to reduce.
Marry Me Chicken Pasta
A creamy and flavorful dish featuring tender chicken in a Parmesan and sun-dried tomato sauce, served over pasta.
- Large skillet
- Large pot for pasta
- Tongs
- Whisk
- 4 boneless (skinless chicken breasts)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup sun-dried tomatoes (chopped)
- 1 teaspoon Italian seasoning
- 1 teaspoon red pepper flakes (optional)
- 8 oz pasta
- Fresh basil or parsley for garnish
- Season chicken with salt and pepper. Heat oil in a skillet and cook chicken until golden and fully cooked, 6-7 minutes per side. Set aside.
- Cook pasta according to package instructions. Drain and set aside.
- In the same skillet, sauté garlic, then add chicken broth, scraping up browned bits.
- Add cream, Parmesan, and sun-dried tomatoes. Simmer until thickened.
- Return chicken to skillet, spoon sauce over, and cook for 2-3 minutes.
- Toss pasta in sauce or serve chicken and sauce over pasta. Garnish with basil.
For a spicy kick, don’t skip the red pepper flakes!
