Go Back
Marry Me Chicken Pasta featured image showcases a creamy, delicious pasta dish with juicy chicken.

Marry Me Chicken Pasta

This Marry Me Chicken Pasta is a creamy and flavorful dish featuring tender chicken and sun-dried tomatoes in a rich Parmesan sauce. It's an easy and impressive meal that's perfect for a romantic dinner or a comforting weeknight treat. Serve over your favorite pasta for a truly unforgettable experience.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil for chicken
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons olive oil for sauce
  • 2 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus more for garnish
  • 1/4 cup chopped fresh basil, plus more for garnish
  • 1/4 teaspoon red pepper flakes optional
  • 1 pound pasta fettuccine, linguine, or penne
  • Salt for pasta water

Equipment

  • large pot
  • colander
  • Medium bowl
  • Large skillet or Dutch oven
  • measuring cups and spoons
  • wooden spoon or spatula
  • Serving dishes

Method
 

  1. Bring a large pot of salted water to a boil.
  2. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  3. Drain the pasta and set aside.
  4. In a medium bowl, toss the chicken pieces with 1 tablespoon olive oil, Italian seasoning, garlic powder, paprika, salt, and pepper.
  5. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
  6. Add the chicken to the skillet in a single layer and cook for about 5-7 minutes, or until the chicken is cooked through and lightly browned on all sides. Remove the chicken from the skillet and set aside.
  7. In the same skillet, add the remaining 2 tablespoons of olive oil.
  8. Add the minced garlic and cook for about 30 seconds, until fragrant.
  9. Add the chopped sun-dried tomatoes and cook for another minute, stirring occasionally.
  10. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.
  11. Bring the mixture to a simmer and cook for about 2-3 minutes, allowing the broth to reduce slightly.
  12. Stir in the heavy cream, Parmesan cheese, and red pepper flakes (if using). Season with salt and pepper to taste.
  13. Reduce the heat to low and simmer the sauce for about 5-7 minutes, stirring occasionally, until it thickens slightly.
  14. Add the cooked chicken back to the skillet with the sauce.
  15. Add the cooked pasta to the skillet and toss to coat everything evenly.
  16. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  17. Stir in the chopped fresh basil.
  18. Serve immediately, garnished with extra Parmesan cheese and fresh basil, if desired.

Notes

For a spicier dish, add a pinch of red pepper flakes or a dash of hot sauce to the sauce. You can also sauté spinach, mushrooms, or bell peppers along with the garlic for added nutrients and flavor. To make it extra cheesy, add a sprinkle of mozzarella or provolone cheese to the pasta before serving and broil for a minute or two. Store leftovers in an airtight container in the refrigerator for up to 3 days.