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Marry Me Chicken Pasta is a creamy, delicious dish featured in this article.

BEST Marry Me Chicken Pasta

This Marry Me Chicken Pasta recipe is a creamy and flavorful dish featuring pan-seared chicken, sun-dried tomatoes, and Parmesan cheese. The key to success lies in browning the chicken for optimal flavor and balancing the richness with acidity from sun-dried tomatoes and white wine.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • Salt to taste
  • Pepper to taste
  • 4 cloves garlic, minced
  • 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
  • 1/2 cup chicken broth
  • 1/4 cup dry white wine optional
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for garnish
  • 1/4 cup chopped fresh basil, plus more for garnish
  • 1 lb pasta of your choice penne, fettuccine, or rigatoni
  • Red pepper flakes optional, for heat

Equipment

  • Large skillet or Dutch oven
  • large pot
  • wooden spoon
  • spatula
  • colander

Method
 

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. Prepare the Chicken: While the pasta is cooking, season the chicken pieces with garlic powder, onion powder, Italian seasoning, salt, and pepper.
  3. Sear the Chicken: Heat the olive oil and butter in the large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  4. Build the Sauce: Reduce the heat to medium. Add the minced garlic to the skillet and cook for about 30 seconds, until fragrant. Add the sun-dried tomatoes and cook for another minute, stirring occasionally.
  5. Deglaze and Simmer: If using, pour in the white wine and deglaze the skillet, scraping up any browned bits from the bottom. Cook until the wine has almost completely evaporated. Pour in the chicken broth and bring to a simmer.
  6. Creamy Perfection: Stir in the heavy cream and Parmesan cheese. Bring the sauce to a gentle simmer and cook for about 5 minutes, or until the sauce has thickened slightly. If the sauce is too thick, add a splash of the reserved pasta water to thin it out.
  7. Combine and Serve: Add the cooked chicken back to the skillet with the sauce. Stir to coat the chicken. Add the drained pasta to the skillet and toss to combine. Add more pasta water as needed to reach desired consistency.
  8. Garnish and Enjoy: Garnish with fresh basil and additional Parmesan cheese. Serve immediately. Add red pepper flakes for heat, if desired.

Notes

For best results, sear the chicken well to develop a deep, savory flavor. Don't be afraid to use plenty of garlic and fresh basil. Reserve pasta water to adjust the sauce consistency as needed. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.