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Marry Me Chicken Pasta Recipe

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  • Author: samahkitchen
  • 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

Units Scale

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.