Marry Me Chicken Pasta

This Marry Me Chicken Pasta is a rich and creamy dish featuring tender chicken, sun-dried tomatoes, and a luscious Parmesan cream sauce. Tossed with pasta, it’s a meal so delicious it might just inspire a proposal! Perfect for date nights or when you want to impress, this recipe is quick, easy, and bursting with flavor.

The first time I made this Marry Me Chicken Pasta, my husband jokingly said, “This is so good, I’d marry you all over again!” Now, it’s our go-to dish for romantic dinners and special occasions. My daughter loves twirling the pasta, and it’s become a family favorite that always leaves everyone asking for seconds.

Why You’ll Love Marry Me Chicken Pasta

•Rich and Creamy: A velvety Parmesan sauce that’s restaurant-quality.

•Simple and Elegant: Easy enough for weeknights, fancy enough for special occasions.

•Bold Flavors: Sun-dried tomatoes and garlic add depth to every bite.

•Versatile: Pairs well with different types of pasta or sides.

Ingredients Notes For Marry Me Chicken Pasta

•Chicken: Use boneless, skinless chicken breasts or thighs for tender results.

•Pasta: Fettuccine, penne, or spaghetti work beautifully.

•Sun-Dried Tomatoes: Add tangy sweetness and a pop of flavor.

•Heavy Cream and Parmesan: Create a rich, luxurious sauce.

•Garlic and Onion: Build the base of the sauce.

•Chicken Broth: Adds flavor and thins the sauce to the perfect consistency.

•Fresh Basil: For a bright, herbaceous garnish.

Recipe Steps

1.Cook the Pasta: Bring a large pot of salted water to a boil and cook pasta according to package instructions. Reserve 1 cup of pasta water, then drain and set aside.

2.Prepare the Chicken: Season chicken breasts with salt, pepper, and paprika. In a large skillet, heat olive oil over medium heat. Sear the chicken for 4-5 minutes per side until golden and cooked through. Remove from the skillet and set aside.

3.Sauté Aromatics: In the same skillet, sauté chopped onion and minced garlic until fragrant. Add sun-dried tomatoes and cook for another minute.

4.Make the Sauce: Stir in chicken broth and heavy cream, scraping the bottom of the skillet to deglaze. Bring to a simmer and stir in grated Parmesan until smooth and creamy.

5.Combine: Return the chicken to the skillet, spooning sauce over the top. Simmer for 5 minutes to let the flavors meld. Add cooked pasta to the skillet and toss to coat. Use reserved pasta water to adjust the sauce consistency if needed.

6.Serve: Garnish with fresh basil, additional Parmesan, and a sprinkle of red pepper flakes for heat if desired. Serve warm.

Storage Options

•Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of cream or broth to loosen the sauce.

•Freezer: Freeze the sauce and chicken separately for up to 2 months. Thaw, reheat, and combine with freshly cooked pasta.

Variations & Substitutions

•Use shrimp or salmon instead of chicken for a seafood twist.

•Add spinach or mushrooms for extra veggies.

•Swap heavy cream with half-and-half for a lighter version.

Marry Me Chicken Pasta

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Course: Main Course

Kitchen: Italian-inspired

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Servings: 4

Ingredients

 

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• ▢ For the Chicken:
• ▢ 1 lb boneless skinless chicken breasts or thighs
• ▢ 1/2 teaspoon garlic powder
• ▢ 1/2 teaspoon onion powder
• ▢ 1/2 teaspoon smoked paprika
• ▢ Salt and black pepper to taste
• ▢ 2 tablespoons olive oil
• ▢ For the Sauce:
• ▢ 2 tablespoons unsalted butter
• ▢ 3 cloves garlic minced
• ▢ 1 cup chicken broth
• ▢ 1 cup heavy cream
• ▢ 1/2 cup grated Parmesan cheese
• ▢ 1 teaspoon Italian seasoning
• ▢ 1/4 teaspoon red pepper flakes optional
• ▢ 1/2 cup sun-dried tomatoes chopped
• ▢ 1/4 cup fresh basil chopped (plus more for garnish)
• ▢ For the Pasta:
• ▢ 12 oz pasta penne, fettuccine, or your choice
• ▢ Salt for pasta water

Instructions

• Cook the Chicken:
• Season the Chicken: Pat the chicken dry and season both sides with garlic powder, onion powder, smoked paprika, salt, and pepper.
• Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken on both sides until golden brown and cooked through, about 4-5 minutes per side. Remove from the skillet and set aside.
• Cook the Pasta:
• Boil Pasta: Cook the pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
• Make the Sauce:
• Sauté Garlic: In the same skillet, melt the butter over medium heat. Add the garlic and sauté until fragrant, about 30 seconds.
• Deglaze and Simmer: Add the chicken broth, heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Stir to combine and simmer for 3-4 minutes, or until slightly thickened.
• Add Tomatoes and Basil: Stir in the sun-dried tomatoes and fresh basil.
• Combine:
• Slice Chicken: Slice the cooked chicken into strips or bite-sized pieces. Return the chicken to the skillet with the sauce.
• Add Pasta: Toss the cooked pasta into the skillet, ensuring it’s fully coated in the creamy sauce.
• Serve:
• Garnish and Serve: Serve hot, garnished with additional Parmesan cheese and fresh basil.