Marry Me Chicken Pasta
Marry Me Chicken Pasta is a creamy, dreamy dish featuring tender chicken in a sun-dried tomato garlic cream sauce tossed with pasta. Rich, flavorful, and impossibly comforting, it’s the kind of recipe people fall in love with at first bite—hence the name!
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts (sliced horizontally to make cutlets)
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
For the Sauce:
- 3 cloves garlic minced
- ½ teaspoon red pepper flakes optional
- ¾ cup chicken broth
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup sun-dried tomatoes in oil chopped
- 1 teaspoon dried thyme or 1 tablespoon fresh
- Salt and pepper to taste
For the Pasta:
- 8 oz pasta fettuccine, penne, or rigatoni work well
- 1 tablespoon butter optional
- Fresh basil or parsley chopped (for garnish)
Instructions
- Cook the pasta: Bring a pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
- Prepare the chicken: Season chicken cutlets with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden and cooked through. Transfer to a plate.
- Make the sauce: In the same skillet, lower heat to medium. Add garlic and red pepper flakes (if using), and sauté for 30 seconds until fragrant. Add chicken broth and scrape up the browned bits. Stir in heavy cream, Parmesan, sun-dried tomatoes, thyme, and a pinch of salt and pepper. Simmer for 3–4 minutes until slightly thickened.
- Combine: Slice the cooked chicken into strips or leave whole. Return to the skillet and simmer in the sauce for 2 minutes. Add cooked pasta and toss to coat. If desired, stir in 1 tablespoon butter for extra richness.
- Serve: Garnish with fresh basil or parsley. Serve hot with garlic bread or a side salad.
Notes
- Add spinach or mushrooms to the sauce for extra texture and flavor.
- Use rotisserie chicken or pre-cooked chicken for a quicker version.
- For a wine-infused twist, deglaze the pan with ¼ cup white wine before adding broth.
- Store leftovers in an airtight container in the fridge for up to 3 days.