Why You’ll Love This Recipe
Marry Me Chicken Pasta is a creamy, flavorful dish that’s rich, comforting, and incredibly easy to make. The juicy, tender chicken is cooked in a luscious sun-dried tomato cream sauce, perfectly coating the pasta with savory goodness. It’s the kind of meal that’s so delicious, it might just inspire a marriage proposal! Perfect for date nights, family dinners, or any time you want to impress with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts
- Salt
- Black pepper
- Olive oil
- Garlic (minced)
- Chicken broth
- Heavy cream
- Parmesan cheese (grated)
- Sun-dried tomatoes (chopped)
- Red pepper flakes (optional)
- Italian seasoning
- Fresh basil (chopped, for garnish)
- Pasta (such as penne or fettuccine)
Directions
- Season the chicken breasts with salt and black pepper on both sides.
- Heat olive oil in a large skillet over medium heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes per side. Remove from the skillet and set aside.
- In the same skillet, add the minced garlic and cook until fragrant, about 1 minute.
- Pour in the chicken broth to deglaze the pan, scraping up any browned bits.
- Stir in the heavy cream, grated Parmesan cheese, sun-dried tomatoes, red pepper flakes (if using), and Italian seasoning. Simmer until the sauce thickens slightly.
- Slice the cooked chicken and return it to the skillet, coating it with the creamy sauce.
- Meanwhile, cook the pasta according to package instructions. Drain and add it to the skillet with the chicken and sauce. Toss to combine.
- Garnish with fresh basil and additional Parmesan cheese before serving.
Servings and Timing
- Servings: 4
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Variations
- Protein Swap: Use shrimp or turkey instead of chicken for a different flavor.
- Vegetarian Option: Omit the chicken and add mushrooms or spinach for a meat-free version.
- Gluten-Free: Use gluten-free pasta to accommodate dietary needs.
- Extra Creamy: Add a bit more heavy cream or a dollop of cream cheese for a richer sauce.
- Spicy Kick: Increase the red pepper flakes for added heat.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce. Alternatively, microwave in 30-second intervals until heated through.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, boneless, skinless chicken thighs work well and add extra juiciness.
What type of pasta works best for this recipe?
Penne, fettuccine, or rigatoni are great options, but any pasta you prefer will work.
Can I make this dish ahead of time?
Yes, prepare the sauce and chicken in advance. Reheat and toss with freshly cooked pasta before serving.
Is this recipe gluten-free?
Use gluten-free pasta and ensure all other ingredients are gluten-free.
How do I prevent the sauce from curdling?
Cook the sauce over medium heat and avoid boiling after adding the cream.
Can I use milk instead of heavy cream?
While milk can be used, it won’t be as rich or creamy as heavy cream. Add a thickener like cornstarch if needed.
What can I serve with Marry Me Chicken Pasta?
A fresh green salad, garlic bread, or steamed vegetables make great side dishes.
How do I make the sauce thicker?
Simmer the sauce longer or add a bit more Parmesan cheese to thicken.
Can I freeze this dish?
It’s best enjoyed fresh, but you can freeze the sauce separately for up to 2 months. Thaw and reheat before adding to fresh pasta.
Why is it called “Marry Me Chicken”?
The name comes from the dish’s irresistible flavor—it’s so good, it might just inspire a marriage proposal!
Conclusion
Marry Me Chicken Pasta is a rich, creamy, and flavorful dish that’s easy to prepare and perfect for any occasion. Whether you’re cooking for a special someone or treating yourself to a comforting meal, this recipe delivers big on taste with minimal effort. Enjoy the delicious combination of tender chicken, sun-dried tomatoes, and creamy sauce with every bite!
PrintMarry Me Chicken Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Marry Me Chicken Pasta is creamy, flavorful, and irresistibly delicious—rumored to be so good, it might just inspire a proposal! Juicy, pan-seared chicken is coated in a rich sun-dried tomato cream sauce with Parmesan, garlic, and fresh herbs, all tossed with tender pasta. It’s an easy, elegant dish perfect for date nights or cozy dinners at home.
Ingredients
For the Chicken:
- 2 large boneless, skinless chicken breasts (sliced in half horizontally to make 4 cutlets)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
For the Sauce:
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 cup chicken broth (low-sodium)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/3 cup sun-dried tomatoes, chopped (packed in oil, drained)
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 tablespoon fresh basil, chopped (plus more for garnish)
For the Pasta:
- 12 oz pasta (penne, fettuccine, or your choice)
- Salt, for the pasta water
Instructions
- Cook the pasta:
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente.
- Reserve 1/2 cup of pasta water, then drain and set aside.
- Prepare the chicken:
- Season the chicken cutlets with salt, pepper, smoked paprika, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the chicken for 4–5 minutes per side until golden brown and cooked through (internal temp of 165°F/74°C).
- Transfer the chicken to a plate and cover to keep warm.
- Make the creamy sauce:
- In the same skillet, add a little more oil if needed.
- Sauté the garlic and red pepper flakes until fragrant (about 1 minute).
- Pour in the chicken broth, scraping up any browned bits from the pan.
- Stir in the heavy cream, Parmesan, sun-dried tomatoes, and Italian seasoning.
- Simmer for 3–4 minutes until the sauce thickens slightly.
- Season with salt and pepper to taste.
- Combine everything:
- Return the chicken to the skillet, spooning the sauce over the top.
- Add the cooked pasta, tossing to coat in the creamy sauce.
- If needed, add reserved pasta water a little at a time to loosen the sauce.
- Stir in fresh basil.
- Serve:
- Garnish with extra Parmesan, fresh basil, and a sprinkle of red pepper flakes if desired.
- Serve hot and enjoy!
Notes
- For added flavor, deglaze the pan with a splash of white wine before adding the chicken broth.
- Substitute chicken with shrimp or seared tofu for a different twist.
- Use half-and-half instead of heavy cream for a lighter version.
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