Some recipes become legendary the moment you taste them, and Marry Me Chicken Pasta is one of those. Creamy, rich, and full of irresistible flavor, this dish has earned its name because it’s so good, it might just seal the deal after the first bite. With tender chicken, a velvety sun-dried tomato cream sauce, and pasta that soaks up every drop, this is comfort food at its finest.
Whether you’re cooking for a weeknight dinner, hosting friends, or planning a romantic meal, Marry Me Chicken Pasta is a crowd-pleaser that feels elegant without being complicated.
Why You’ll Love This Recipe
- A complete meal – Protein, pasta, and a rich sauce all in one skillet.
- Restaurant-quality flavor – Garlic, Parmesan, sun-dried tomatoes, and herbs create a creamy, irresistible sauce.
- Versatile – Perfect for a romantic dinner or a family gathering.
- Customizable – Switch up the pasta, add veggies, or adjust the spice level to suit your taste.
Ingredients
- 4 boneless chicken breasts
- Salt and black pepper, to taste
- 3 tablespoons olive oil
- 2 cloves garlic, grated or finely minced
- ¾ cup chicken broth
- ⅔ cup heavy cream
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ⅓ teaspoon chili flakes (adjust to taste)
- ⅓ cup grated Parmesan cheese
- ¼ cup fresh basil, chopped
- ½ cup sun-dried tomatoes, chopped (reserve some oil from the jar)
- 12 oz penne pasta, cooked al dente
Step-by-Step Instructions
1. Prepare the Chicken
Pat the chicken breasts dry with paper towels. Slice in half lengthwise for quicker cooking, or leave whole if preferred. Season generously with salt and black pepper.
2. Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 8–10 minutes per side, until golden and cooked through. Transfer to a plate and set aside.
3. Make the Sauce
Add a splash of sun-dried tomato oil to the skillet. Sauté garlic for about 30 seconds until fragrant. Stir in heavy cream, chicken broth, sun-dried tomatoes, basil, thyme, oregano, Parmesan, and chili flakes. Mix until creamy and smooth.
4. Simmer the Chicken
Return chicken to the skillet, spoon sauce over the top, cover, and simmer on medium-low heat for 10 minutes until cooked through and the sauce thickens.
5. Add the Pasta
Stir in cooked penne pasta, tossing until fully coated in the creamy sauce.
6. Serve
Garnish with fresh basil or parsley. Serve hot with garlic bread or a crisp salad.
Tips for the Best Marry Me Chicken Pasta
- Pound chicken to even thickness for quicker, more consistent cooking.
- Use freshly grated Parmesan for the smoothest, richest sauce.
- Keep the pasta al dente so it doesn’t get mushy in the sauce.
- Adjust chili flakes depending on your heat preference.
- Don’t skip the sun-dried tomato oil—it adds incredible depth of flavor.
Variations
- Different pasta – Try rigatoni, fettuccine, or spaghetti.
- Veggie boost – Add spinach, mushrooms, or roasted red peppers.
- Cheesy twist – Stir in mozzarella for extra richness.
- Lighter option – Swap heavy cream for half-and-half.
- Spicy version – Add extra chili flakes or a spoonful of Calabrian chili paste.
- Chicken swap – Boneless thighs make a juicier alternative.
What to Serve with Marry Me Chicken Pasta
- Garlic bread or cheesy breadsticks
- Caesar salad or arugula salad
- Roasted asparagus or green beans
- Steamed broccoli or zucchini
- Roasted Brussels sprouts
- Caprese salad with mozzarella and tomato
- Creamed spinach
- A simple side of sautéed mushrooms
- A glass of Chardonnay, Sauvignon Blanc, or Pinot Grigio
Storage and Make-Ahead Tips
- Refrigerator – Store leftovers in an airtight container for up to 3 days.
- Reheat – Warm on the stovetop with a splash of cream or broth.
- Freezer – Freeze chicken and sauce (without pasta) for up to 2 months. Add fresh pasta when reheating.
- Make ahead – Cook the chicken and sauce, refrigerate, then add pasta before serving.
Cooking for a Crowd
One batch of Marry Me Chicken Pasta serves about 4–5 people. Double the recipe for family gatherings or dinner parties—it scales easily.
Marry Me Chicken Pasta
Ingredients
- 4 boneless chicken breasts
- Salt and black pepper to taste
- 3 tablespoons olive oil
- 2 cloves garlic minced
- ¾ cup chicken broth
- ⅔ cup heavy cream
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ⅓ teaspoon chili flakes to taste
- ⅓ cup Parmesan grated
- ¼ cup fresh basil chopped
- ½ cup sun-dried tomatoes chopped (plus a little oil from the jar)
- 12 oz penne pasta cooked al dente
Instructions
- Pat chicken dry, season with salt and pepper.
- Heat olive oil in a skillet over medium-high. Sear chicken 8–10 minutes per side until golden, then remove and set aside.
- In the same skillet, sauté garlic in a splash of sun-dried tomato oil for 30 seconds. Stir in cream, broth, tomatoes, basil, thyme, oregano, Parmesan, and chili flakes until smooth.
- Return chicken to the skillet, spoon sauce over top, cover, and simmer 10 minutes until cooked through and sauce thickens.
- Stir in penne pasta, tossing to coat. Garnish with basil or parsley. Serve hot.
