Marry Me Chicken Pasta

why make this recipe

Marry Me Chicken Pasta is creamy, simple, and satisfying. It cooks fast and feels special enough for a weeknight dinner or guests. The sauce is rich, the chicken stays tender, and the sun-dried tomatoes add bright flavor.

introduction

This dish blends a creamy sauce with seared chicken and pasta for a full meal. For more background and a similar take on the original idea, see the Marry Me Chicken recipe page which inspired many versions. The pasta version keeps the same flavors but makes it easier to serve a crowd.

how to make Marry Me Chicken Pasta

Start by cooking the pasta so it will be ready when the sauce is done. Sear thin slices of chicken in olive oil until browned, then remove them from the pan. Use the same pan to cook garlic and sun-dried tomatoes briefly, then add chicken broth and cream. Stir in Parmesan and seasonings until smooth. Return the chicken and add the drained pasta, tossing everything to coat and heat through. Finish with fresh basil.

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 for spice)
• 8 oz pasta (such as penne, rigatoni, or fettuccine)
• Fresh basil, for garnish

Directions :

1. Cook the pasta according to package instructions, then drain and set aside.
2. In a skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper, then sear until browned on both sides. Remove and set aside.
3. In the same skillet, add minced garlic and sun-dried tomatoes; cook for 1-2 minutes until fragrant.
4. Pour in chicken broth and bring to a simmer. Add heavy cream, Parmesan cheese, Italian seasoning, and optional red pepper flakes; stir until smooth.
5. Return chicken to the skillet, add cooked pasta, and toss until everything is well combined and heated through.
6. Remove from heat, garnish with fresh basil, and serve warm.

how to serve Marry Me Chicken Pasta

Serve the pasta hot on warm plates. Garnish with extra grated Parmesan and torn basil leaves. A simple green salad or steamed vegetables pair well. Offer crusty bread to mop up the sauce.

how to store Marry Me Chicken Pasta

Cool the pasta to room temperature within two hours. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk or broth if the sauce is too thick. You can freeze for up to 2 months, but texture may change after thawing.

tips to make Marry Me Chicken Pasta

• Slice chicken thin so it cooks fast and stays tender.
• Don’t overcrowd the pan when searing chicken; brown in batches if needed.
• Use freshly grated Parmesan for better melt and flavor.
• If the sauce is too thin, simmer a little longer; if too thick, thin with a bit of chicken broth or milk.
• Taste and adjust salt and pepper at the end.

variation (if any)

• Add spinach: stir in fresh spinach at the end until wilted.
• Use sun-dried tomato oil for deeper tomato flavor instead of plain olive oil.
• Swap chicken for shrimp or sliced Italian sausage for a different protein.
• Make it lighter: use half-and-half instead of heavy cream and reduce the Parmesan slightly.

FAQs

Q: Can I use frozen chicken?
A: Yes. Thaw it fully before slicing and cooking so it cooks evenly.

Q: What pasta works best?
A: Penne, rigatoni, or fettuccine all work well. Choose what you like or have on hand.

Q: Can I make this ahead?
A: You can cook it and store in the fridge for up to 3 days. Reheat gently on the stove and add a splash of liquid if needed.

Q: Is there a dairy-free option?
A: Use a dairy-free cream and a plant-based Parmesan substitute. The sauce will have a different taste but still work.

Q: Can I reduce the spice?
A: Yes. Omit the crushed red pepper flakes to keep it mild.

Marry Me Chicken Pasta

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: None

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Description

Creamy and satisfying pasta dish featuring seared chicken and a rich sauce with sun-dried tomatoes.

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Ingredients

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• 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 for spice)
• 8 oz pasta (such as penne, rigatoni, or fettuccine)
• Fresh basil, for garnish

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Instructions

1. Cook the pasta according to package instructions, then drain and set aside.
2. Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper, then sear until browned on both sides. Remove and set aside.
3. Add minced garlic and sun-dried tomatoes to the same skillet; cook for 1-2 minutes until fragrant.
4. Pour in chicken broth and bring to a simmer. Add heavy cream, Parmesan cheese, Italian seasoning, and optional red pepper flakes; stir until smooth.
5. Return chicken to the skillet, add cooked pasta, and toss until everything is well combined and heated through.
6. Remove from heat, garnish with fresh basil, and serve warm.

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Notes

Slice chicken thin for quick cooking. Use freshly grated Parmesan for best flavor.

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Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 22g
• Cholesterol: 90mg