Marry Me Chicken Pasta

why make this recipe

Marry Me Chicken Pasta is a creamy, quick dinner that tastes rich and fresh. It uses simple ingredients and cooks fast. This dish works for a weeknight meal or a special night at home. For another take on the same idea, see this easy version.

introduction

This recipe mixes chicken, sun-dried tomatoes, and a creamy Parmesan sauce with pasta. You get a smooth sauce that clings to the pasta and pieces of chicken. The steps are simple and the result feels fancy without hard work.

how to make Marry Me Chicken Pasta

Start by cooking the pasta and set it aside. Cook seasoned chicken in a skillet until done, then remove it. Use the same pan for garlic, broth, cream, and seasoning. Add sun-dried tomatoes and Parmesan until the sauce is smooth. Slice the chicken and return it to the sauce, then toss in the pasta. For a slow cooker idea that changes the timing, look at this slow cooker version.

Ingredients :

2 boneless, skinless chicken breasts, 8 oz pasta (fettuccine or penne), 1 cup heavy cream, 1 cup chicken broth, 1 cup grated Parmesan cheese, 2 cloves garlic, minced, 1 cup sun-dried tomatoes, chopped, 1 tsp Italian seasoning, Salt and pepper to taste, Fresh basil for garnish

Directions :

1. Cook the pasta according to package instructions and set aside., 2. In a large skillet, season the chicken breasts with salt and pepper. Heat olive oil over medium heat and cook the chicken until browned and cooked through. Remove from the skillet and set aside., 3. In the same skillet, add minced garlic and cook until fragrant. Add chicken broth, heavy cream, and Italian seasoning, stirring to combine., 4. Once the sauce is simmering, add the sun-dried tomatoes and Parmesan cheese, cooking until the cheese has melted., 5. Slice the cooked chicken and return it to the skillet, stirring to coat in the sauce., 6. Toss in the cooked pasta and mix until everything is well combined., 7. Serve garnished with fresh basil.
   
   

how to serve Marry Me Chicken Pasta

Serve hot on plates or in a large bowl. Add fresh basil on top for color and taste. You can add extra Parmesan at the table. A side salad or garlic bread pairs well.

how to store Marry Me Chicken Pasta

Cool the pasta to room temperature. Put it in an airtight container. Keep in the fridge for up to 3 days. To reheat, warm gently in a pan with a splash of cream or broth so the sauce loosens.

tips to make Marry Me Chicken Pasta

• Use fresh Parmesan for best flavor.
• Cook pasta just until al dente so it does not get soft when mixed with sauce.
• Slice chicken thin after cooking so it mixes well with the pasta.
• If sauce is too thick, add a little more chicken broth or cream.
• Taste and add salt and pepper at the end.

variation (if any)

• Add spinach to the sauce for color and greens.
• Use sun-dried tomato oil for extra tomato flavor.
• Swap chicken for shrimp or tofu for a different protein.
• Use penne, fettuccine, or your favorite pasta shape.

FAQs

Q: Can I use frozen chicken?
A: Yes. Thaw it first and pat dry before cooking. Cook until no pink remains.

Q: Can I make this dairy-free?
A: You can use dairy-free cream and a dairy-free Parmesan substitute. Flavor will change but it still works.

Q: How long does it take to make?
A: About 25 to 35 minutes from start to finish.

Q: Can I prepare parts ahead?
A: Yes. Cook the chicken and pasta ahead and warm everything together when ready.

Conclusion

If you want another full recipe write-up, check this Salt & Lavender recipe for more tips and photos. For a different take and notes, see The Recipe Critic version.

Marry Me Chicken Pasta

A creamy and quick dinner featuring chicken, sun-dried tomatoes, and a rich Parmesan sauce over pasta, perfect for weeknights or special occasions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 550

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 pieces boneless, skinless chicken breasts Seasoned with salt and pepper
• 8 oz pasta (fettuccine or penne) Cooked al dente
• 1 cup heavy cream For the sauce
• 1 cup chicken broth For the sauce
• 1 cup grated Parmesan cheese Use fresh for best flavor
• 2 cloves garlic, minced For flavor
• 1 cup sun-dried tomatoes, chopped For flavor and texture
• 1 tsp Italian seasoning For flavor
• to taste Salt and pepper To adjust seasoning
• to garnish Fresh basil For color and taste

Method

 

Preparation

1. Cook the pasta according to package instructions and set aside.
2. In a large skillet, season the chicken breasts with salt and pepper. Heat olive oil over medium heat and cook the chicken until browned and cooked through. Remove from the skillet and set aside.

Sauce

1. In the same skillet, add minced garlic and cook until fragrant.
2. Add chicken broth, heavy cream, and Italian seasoning, stirring to combine.
3. Once the sauce is simmering, add the sun-dried tomatoes and Parmesan cheese, cooking until the cheese has melted.

Assembly

1. Slice the cooked chicken and return it to the skillet, stirring to coat in the sauce.
2. Toss in the cooked pasta and mix until everything is well combined.
3. Serve garnished with fresh basil.

Notes

Cool pasta to room temperature before storing. Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream or broth.