Name: Marry Me Chicken Pasta: Easy & Delicious Dinner Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 large boneless, skinless chicken breasts, sliced thinly; Salt and pepper, to taste; 2 tbsp olive oil, for searing; 3 cloves garlic, minced; 1/3 cup sun-dried tomatoes, chopped; 1/2 cup chicken broth; 1 cup heavy cream; 1/2 cup freshly grated Parmesan cheese; 1 tsp Italian seasoning; 1/2 tsp crushed red pepper flakes (optional); 8 oz pasta (penne, rigatoni, or fettuccine); Fresh basil, for garnish

Introduction

Marry Me Chicken Pasta is a creamy, flavorful dish that’s easy enough for a weeknight dinner yet special enough to impress guests. Tender chicken and sun-dried tomatoes come together in a rich Parmesan sauce served over your favorite pasta. Get ready for a comforting meal that might just earn its romantic name!

A close-up of a creamy pasta dish in a white bowl, showing two main layers: at the bottom, light yellow penne pasta with smooth textures and slight shine; on top, pieces of grilled chicken with golden brown seared marks and a creamy white sauce coating the chicken and pasta. Small green herb bits are sprinkled evenly over the dish, adding contrast and freshness. The pasta and chicken pieces are mixed together in a rich, thick sauce with a few black pepper specks, all resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large boneless, skinless chicken breasts, sliced thinly

Salt and pepper, to taste

2 tbsp olive oil, for searing

3 cloves garlic, minced

1/3 cup sun-dried tomatoes, chopped

1/2 cup chicken broth

1 cup heavy cream

1/2 cup freshly grated Parmesan cheese

1 tsp Italian seasoning

1/2 tsp crushed red pepper flakes (optional)

8 oz pasta (penne, rigatoni, or fettuccine)

Fresh basil, for garnish

Instructions

Step 1: Pat chicken breasts dry and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5-7 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Remove chicken from skillet and let rest for 5-10 minutes, then slice against the grain.

Step 2: While the chicken rests, cook pasta in heavily salted boiling water according to package directions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.

Step 3: In the same skillet, add minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant. Pour in the chicken broth, scraping up any browned bits from the pan. Let the mixture simmer for 1-2 minutes.

Step 4: Reduce heat to medium-low. Stir in heavy cream, Italian seasoning, and crushed red pepper flakes if using. Simmer gently for 5-7 minutes, stirring occasionally, until the sauce thickens slightly. Stir in grated Parmesan cheese until melted and smooth. Taste and adjust seasoning with salt and pepper.

Step 5: Add the sliced chicken and cooked pasta to the skillet with the sauce. Toss everything to coat thoroughly. If the sauce is too thick, add a splash of reserved pasta water until you reach your desired consistency. Simmer for 2-3 minutes to allow flavors to meld. Garnish with fresh basil and extra Parmesan before serving.

Tips & Variations

Substitute sun-dried tomatoes packed in oil for a richer flavor.

Use gluten-free pasta to make this dish gluten-free.

Add sautéed mushrooms or spinach for extra veggies.

If you prefer less heat, omit the crushed red pepper flakes.

For a lighter version, swap heavy cream for half-and-half, but the sauce will be less thick.

FAQs

Can I use a different cut of chicken?

Yes, boneless skinless chicken thighs work well and stay moist, but cooking times may vary slightly. Adjust accordingly and ensure they reach an internal temperature of 165°F.

What pasta works best for this recipe?

Penne, rigatoni, or fettuccine all hold the creamy sauce nicely. Feel free to use your favorite shape; just adjust cooking time to package directions.