Looking for a dish that wows your guests without stressing you out? This Marry Me Chicken Pasta is the answer to your dinner prayers.
It is perfect for those cold winter nights when you need something warm. You get a restaurant-quality meal right in your own kitchen. Your family will be asking for seconds before the first plate is empty.
Why You’ll Love This Recipe
This recipe is a total winner because it tastes incredibly luxurious but uses simple ingredients. You can have everything ready in 30 minutes from start to finish. It is the ultimate solution for a busy weeknight or a special date night.
The combination of sun-dried tomatoes and cream creates a flavor that is hard to beat. It is a crowd-pleaser that even the pickiest eaters will enjoy. You will love how the sauce clings to every piece of pasta.
How It Comes Together
Making this dish is much easier than it looks. You simply sear the chicken and build the sauce in the same pan. This keeps all those delicious browned bits in the meal. Even beginners can master this creamy sauce with ease.
The secret is letting the cream simmer just until it starts to thicken. Then you toss everything together for a cohesive, glossy finish. It is a one-pan wonder for the sauce that saves you cleanup time.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge. Fresh basil at the end makes a huge difference.
- 1 lb boneless skinless chicken breasts, sliced into bite-sized pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 8 oz penne or rigatoni pasta
- 1/2 cup fresh basil leaves, julienned
Step-by-Step Directions
- Boil pasta in salted water according to package directions until al dente; reserve 1/2 cup pasta water and drain.
- Season chicken pieces with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and sear until cooked through, approximately 5-7 minutes. Remove chicken and set aside.
- In the same skillet, sauté garlic and sun-dried tomatoes for 1-2 minutes until fragrant.
- Stir in oregano and red pepper flakes.
- Pour in chicken broth and heavy cream. Simmer for 3-5 minutes until sauce begins to thicken slightly.
- Reduce heat to low and whisk in Parmesan cheese until melted and smooth.
- Incorporate the cooked pasta and chicken into the sauce. Adjust consistency with reserved pasta water if necessary.
- Garnish with fresh basil and serve immediately.
Best Ways to Enjoy It
Serve this pasta warm while the sauce is at its creamiest. It pairs beautifully with a crisp green salad and buttery garlic bread. If it is date night, light a candle and enjoy a glass of white wine. Your home will feel like a fancy Italian bistro.
Storage & Reheating
Leftovers keep well in the fridge for up to three days. Store them in an airtight container to keep the chicken tender. When reheating, add a splash of milk to loosen the sauce. Heat it gently on the stove or in the microwave. This dish does not freeze well due to the heavy cream.
Recipe Tips for Best Results
- Don’t skip the reserved pasta water to get the perfect sauce texture.
- Avoid overcooking the chicken so it stays juicy and tender.
- Use sun-dried tomatoes packed in oil for the best flavor and texture.
- Whisk the Parmesan on low heat to prevent the sauce from breaking.
- For a holiday twist, double the batch for a large family gathering.
- Add a handful of fresh spinach at the end for extra color.
- Cut your chicken into uniform pieces so they cook evenly.
Easy Flavor Ideas
- Swap penne for gluten-free pasta to make this GF-friendly.
- Use half-and-half instead of heavy cream for a lighter version.
- Add sliced mushrooms during the garlic step for extra earthiness.
- Swap the chicken for shrimp for a seafood variation.
Common Questions
Can I make this ahead of time?
You can prep the chicken and sauce a few hours early. However, it is best to toss the pasta in right before serving. This ensures the noodles don’t soak up all the sauce.
Is this dish very spicy?
The red pepper flakes add a very mild warmth. If you are sensitive to heat, you can easily leave them out. It will still taste wonderful and savory.
What if my sauce is too thick?
Simply stir in a little more of that reserved pasta water. Add it one tablespoon at a time until it reaches your liking. This keeps the sauce silky and smooth.
I hope this creamy Marry Me Chicken Pasta brings a little magic to your dinner table. It is the perfect way to show your family some love tonight. Happy cooking!
— Lidia
Marry Me Chicken Pasta
Ingredients
- 1 lb boneless skinless chicken breasts, sliced into bite-sized pieces
- 1/2 teaspoon sal t
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 3 cloves garlic , minced
- 1/2 cup sun -dried tomatoes in oil, drained and chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 8 oz penne or rigatoni pasta
- 1/2 cup fresh basil leaves, julienned
Instructions
- Boil pasta in salted water according to package directions until al dente; reserve 1/2 cup pasta water and drain.
- Season chicken pieces with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and sear until cooked through, approximately 5-7 minutes. Remove chicken and set aside.
- In the same skillet, sauté garlic and sun-dried tomatoes for 1-2 minutes until fragrant.
- Stir in oregano and red pepper flakes.
- Pour in chicken broth and heavy cream. Simmer for 3-5 minutes until sauce begins to thicken slightly.
- Reduce heat to low and whisk in Parmesan cheese until melted and smooth.
- Incorporate the cooked pasta and chicken into the sauce. Adjust consistency with reserved pasta water if necessary.
- Garnish with fresh basil and serve immediately.
