Marry Me Chicken Pasta Recipe
This Marry Me Chicken Pasta Recipe features tender, pan-seared chicken tossed in a luxurious creamy sauce infused with garlic, sun-dried tomatoes, and Parmesan cheese. It’s a rich, comforting Italian-inspired dinner that’s sure to impress your loved ones — easy enough for weeknights, elegant enough for date night.
Ingredients
- 12 –14 oz 350–400 g pasta (penne, rigatoni, or cavatappi)
- 2 boneless skinless chicken breasts (1–1¼ lb total)
- Salt & freshly ground black pepper
- 2 tbsp olive oil + 1 tbsp sun-dried tomato oil, optional
- 1 small shallot finely diced
- 4 cloves garlic minced
- ½ cup sun-dried tomatoes packed in oil, chopped
- ½ tsp red pepper flakes adjust to taste
- ⅓ cup dry white wine optional
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- ¾ –1 cup grated Parmesan cheese
- 1 tbsp lemon juice
- 1 tbsp fresh chopped basil plus extra for garnish
- Reserved pasta water as needed
Instructions
Step 1: Prepare the Chicken
- Pat chicken dry and season both sides with salt and pepper.
- Heat olive oil (and sun-dried tomato oil, if using) in a large skillet over medium-high heat.
- Sear chicken for 3–4 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C).
- Remove from skillet and set aside to rest.
Step 2: Build the Sauce
- In the same skillet, add the shallot and sauté for 1–2 minutes until translucent.
- Add minced garlic and red pepper flakes; cook 30 seconds until fragrant.
- Deglaze the pan with white wine (if using), scraping up browned bits.
- Stir in sun-dried tomatoes and chicken broth; simmer 2–3 minutes to reduce slightly.
- Add heavy cream and bring to a gentle simmer for 3–5 minutes, stirring occasionally.
Step 3: Add Cheese & Seasoning
- Remove from heat and stir in Parmesan cheese gradually until melted and smooth.
- Add lemon juice and season with salt and pepper to taste.
Step 4: Combine with Pasta
- Meanwhile, cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain.
- Toss pasta directly into the sauce, adding splashes of pasta water until it clings perfectly.
- Stir in chopped basil.
Step 5: Serve
- Slice the chicken and return to the skillet, or serve whole on top of the pasta.
- Garnish with fresh basil, extra Parmesan, and a drizzle of olive oil.
Notes
- Storage: Refrigerate leftovers up to 4 days in an airtight container. Reheat gently on the stove with a splash of milk or pasta water.
- Make-Ahead Tip: Sauce base (without cream and cheese) can be made 2 days ahead and finished fresh before serving.
- Variations: Add spinach or arugula at the end for freshness.
- Substitute shrimp or mushrooms for chicken.
- For a lighter version, use half-and-half instead of heavy cream.