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Marry Me Chicken Pasta is displayed as the featured image for a delicious and creamy recipe.

Best Marry Me Chicken Pasta

Elevate your pasta game with this decadent Marry Me Chicken Pasta. Tender chicken, sun-dried tomatoes, and a creamy Parmesan sauce combine for an unforgettable dish that's sure to impress. Don't forget the pasta water for the perfect sauce!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 2025
Course: Main Course
Cuisine: Italian-American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
  • 1/4 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for garnish
  • 1/4 tsp red pepper flakes adjust to taste
  • 1/4 cup chopped fresh basil, plus more for garnish
  • 1 lb pasta of your choice penne, fettuccine, or rigatoni work well
  • 1/4 cup chopped onion optional

Equipment

  • large skillet
  • large pot
  • colander
  • Measuring cups
  • Measuring spoons
  • knife
  • cutting board
  • Tongs or spatula

Method
 

  1. Cook pasta according to package directions. Reserve about 1 cup of pasta water before draining.
  2. Season chicken with salt and pepper.
  3. Heat olive oil in a large skillet over medium-high heat.
  4. Add chicken in a single layer (work in batches if necessary to avoid overcrowding) and sear for 2-3 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
  5. Add butter to the skillet and let it melt.
  6. Add minced garlic and cook for about 30 seconds until fragrant. Be careful not to burn the garlic.
  7. Add the chopped sun-dried tomatoes and cook for another minute, allowing their flavors to release into the butter and garlic.
  8. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Let it simmer for a minute or two.
  9. Stir in the heavy cream, Parmesan cheese, and red pepper flakes. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.
  10. Add the cooked chicken back into the skillet with the sauce. Toss to coat.
  11. Add the cooked pasta to the skillet and toss everything together until well combined. If the sauce is too thick, add a little pasta water to thin it out to your desired consistency.
  12. Garnish with fresh basil and extra Parmesan cheese. Serve immediately.

Notes

For a richer flavor, use freshly grated Parmesan cheese. Adjust the amount of red pepper flakes to your preference. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. For a brighter flavor, add a squeeze of lemon juice before serving.