Marry Me Chicken Pasta
Marry Me Chicken Pasta features golden pan-seared chicken in a creamy sun-dried tomato sauce tossed with pasta for a rich, flavorful, one-pan meal that tastes like it came from a restaurant — but takes just 30 minutes at home.
Equipment
- Large skillet deep enough for sauce and pasta
- Large Pot for cooking pasta
- Meat mallet for pounding chicken
- Tongs to toss pasta in sauce
- Cutting board & knife for slicing chicken and herbs
- Measuring Cups for liquids and cheese
Ingredients
- 2 large chicken breasts (pounded to ¾-inch thickness)
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp Italian seasoning (for chicken)
- 0.5 tsp garlic powder
- 2 tbsp olive oil (for searing)
- 1 tbsp butter (for searing)
- 2 tbsp butter (for sauce)
- 5 cloves garlic (minced)
- 1 small shallot (minced) or ¼ cup minced onion
- 0.5 cup sun-dried tomatoes (oil-packed, drained & chopped)
- 0.25 cup white wine (optional)
- 1 cup chicken broth
- 1 cup heavy cream
- 0.75 cup parmesan cheese (freshly grated)
- 0.25 cup fresh basil (chopped) or 2 tsp dried
- 1 tsp Italian seasoning (for sauce)
- 1 tsp fresh thyme (or ½ tsp dried)
- 0.25 tsp red pepper flakes (optional)
- salt and pepper to taste
- 12 oz pasta (penne, rigatoni, or fettuccine)
- 1 cup reserved pasta water
- fresh basil (for garnish)
- extra parmesan (for serving)
- cracked black pepper
- crusty bread (for serving)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta water, then drain and set pasta aside.
- Pound chicken breasts to even thickness. Season both sides with salt, pepper, Italian seasoning, and garlic powder. Let sit while heating pan.
- Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear chicken 5–6 mins per side until golden and cooked through. Transfer to plate and tent with foil.
- Reduce heat to medium. Add 2 tbsp butter. Sauté garlic and shallot 1–2 mins. Add chopped sun-dried tomatoes and cook 1 min. Add wine (if using), simmer 2 mins.
- Stir in chicken broth and heavy cream. Add Italian seasoning, thyme, red pepper flakes, salt, and pepper. Simmer 5–7 mins. Stir in parmesan until melted. Add basil and taste sauce.
- Add cooked pasta to the sauce and toss to coat. Use pasta water as needed to loosen sauce. Slice chicken and return to pan. Let simmer 2 mins to blend flavors.
- Serve hot topped with extra basil, parmesan, and black pepper. Enjoy with crusty bread to soak up sauce.
Notes
Use oil-packed sun-dried tomatoes for the best flavor. Always reserve pasta water to help the sauce cling. For extra richness, use white wine. Great with crusty bread for soaking up the sauce. Keeps 3 days in fridge.
Nutrition
Calories: 680kcalCarbohydrates: 42gProtein: 42gFat: 38gSaturated Fat: 18gPolyunsaturated Fat: 3.5gMonounsaturated Fat: 10.2gTrans Fat: 0.4gCholesterol: 170mgSodium: 840mgPotassium: 740mgFiber: 3gSugar: 5gVitamin A: 920IUVitamin C: 9mgCalcium: 320mgIron: 2.4mg
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