Delish Marry Me Chicken Pasta

Okay, so this chicken pasta thing? It’s like the ultimate “wow, I actually cooked something fancy” meal that’s secretly easy AF. Creamy, a touch spicy, kinda rich in that good way—just enough to feel like you went all out without actually sweating buckets over it. It’s got that melt-your-heart sauce that’s perfect for smothering tender chicken and tossing with pasta, and yep, it delivers on all the cozy comfort vibes.

My husband called this “the kind of food that makes me want to marry you again” the first time I made it. No joke. Since then, it’s been our go-to when we want something special but lazy at the same time. Our kiddo can’t get enough either, which is surprising because of the basil and red pepper flakes (kid has some spice tolerance now, apparently). It’s like this secret weapon recipe that makes us all happy, and it’s been stealing the dinner spotlight ever since.

How to Make It

Alright, grab your fave skillet and pasta pot—this one’s quick but don’t rush the sauce ‘cause that’s the magic moment. Start by seasoning your chicken good with salt, pepper, and a little paprika if you have it, then sear those babies until golden. Meanwhile, boil your pasta (I use penne, but whatever’s in the pantry works). Once the chicken’s cooked, toss in some garlic and let it get fragrant, then pour in heavy cream, sun-dried tomatoes, and a splash of chicken broth or white wine if you have it. Add a pinch of red pepper flakes for that spicy kick. Let it simmer until it starts to thicken, then stir in parmesan cheese to make it oozy and luxe.

Drain pasta, toss it in the sauce, then sprinkle with fresh basil and more parmesan (because why not). Serve immediately, preferably with something green on the side so you can feel like you’re adulting.

✔Ingredient Notes

– Chicken breasts: I like ‘em boneless and skinless for easier cooking, but if you’ve got thighs, go wild. More juicy, less “whoops, dried out.”
– Sun-dried tomatoes: These add a sweet tang that the sauce would seriously miss. I use the jarred kind packed in oil for extra flavor.
– Heavy cream: The secret to that silky, rich sauce. Tried skim milk? Meh. Don’t.
– Parmesan cheese: Freshly grated is the only way to roll here. The powdered stuff just won’t cut it.
– Red pepper flakes: Don’t skip ‘em unless you hate happiness in your mouth.
– Fresh basil: For that herby kick that makes everything taste like summer.

✔Recipe Steps

1. Season chicken with salt, pepper, and a bit of paprika.
2. Heat a skillet with oil and sear chicken until golden and cooked through; set aside.
3. Boil pasta in salted water until al dente, drain, and reserve some pasta water.
4. In the same skillet, sauté minced garlic until fragrant.
5. Pour in heavy cream, sun-dried tomatoes, chicken broth or white wine, and red pepper flakes; simmer to thicken.
6. Stir in parmesan cheese until melted and sauce is creamy.
7. Add chicken back to the pan and toss with sauce.
8. Mix pasta into the sauce; add reserved pasta water if it needs loosening.
9. Top with fresh basil and extra parmesan before serving.

What to Serve It With

Something green or a crisp salad because you need a little crunchy freshness to cut through that creamy goodness. Garlic bread is a no-brainer if you want to go full comfort mode, or maybe roasted veggies to be fancy-ish.

✔Tips & Mistakes

Don’t rush the sauce! It needs time to thicken or you’ll end up with a sad watery mess. Also, salt the pasta water well—if you forget this, the whole dish will feel kinda flat. If your chicken overcooks, slice it thinner so it doesn’t feel dry and tough. And yes, fresh basil makes a world of difference, so don’t skip it.

✔Storage Tips

Leftovers stash great in the fridge for 3-4 days in an airtight container. Reheat gently with a splash of cream or water so sauce loosens up—you don’t want it drying out. Cold leftovers? Not terrible, kinda like a creamy pasta salad. Bonus points if you eat it for breakfast. No judgment here.

✔Variations and Substitutions

You can swap heavy cream for half-and-half but expect a thinner sauce—still good though. Tried chicken thighs and was all about it, way juicier. No sun-dried tomatoes? Use cherry tomatoes, but throw them in earlier and maybe add a tiny pinch of sugar to balance. Parmesan can be swapped for Pecorino if you’re feeling adventurous. If spice isn’t your jam, cut the red pepper flakes in half—or toss ‘em altogether—your call.

Frequently Asked Questions

Delish Marry Me Chicken Pasta

A creamy, flavorful pasta dish featuring tender chicken smothered in a rich tomato and parmesan sauce, perfect for weeknight dinners or special occasions.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb boneless skinless chicken breasts
• ▢ 12 oz penne pasta
• ▢ 2 tbsp olive oil
• ▢ 3 cloves garlic minced
• ▢ 1 cup heavy cream
• ▢ 1 cup grated Parmesan cheese
• ▢ 0.5 cup sun-dried tomatoes chopped
• ▢ 1 tsp red pepper flakes
• ▢ 0.25 cup fresh basil chopped
• ▢ 0.5 tsp salt
• ▢ 0.25 tsp black pepper freshly ground

Instructions

Preparation Steps

• Cook penne pasta according to package instructions until al dente. Drain and set aside.
• Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper.
• Cook chicken for 6-7 minutes per side until cooked through and golden brown. Remove from skillet and slice into strips.
• In the same skillet, add garlic and sauté for 1 minute until fragrant.
• Add heavy cream, sun-dried tomatoes, and red pepper flakes. Bring to a simmer and cook for 5 minutes, stirring occasionally.
• Stir in grated Parmesan cheese until the sauce is creamy and smooth.
• Return chicken and cooked pasta to the skillet. Toss everything together to coat evenly in the sauce.
• Sprinkle fresh basil over the pasta. Serve immediately.

Notes

For extra flavor, garnish with additional Parmesan and freshly cracked black pepper. Leftovers store well in the refrigerator for up to 3 days.