Marry Me Chicken Pasta

ByCole Matthews
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why make this recipe

Marry Me Chicken Pasta is a delightful dish that’s perfect for any occasion, whether it’s a cozy dinner at home or a special romantic evening. The combination of creamy sauce, tender chicken, and flavorful sun-dried tomatoes makes it a crowd-pleaser. Plus, it’s easy to make and requires just a few ingredients. Your loved ones will be asking for seconds, and who knows—you might just get a proposal!

how to make Marry Me Chicken Pasta

Ingredients :

  • Chicken Breasts: 2 large, boneless, skinless, sliced thinly
  • Salt and Pepper: To taste
  • Olive Oil: 2 tbsp, for searing
  • Garlic: 3 cloves, minced
  • Sun-Dried Tomatoes: 1/3 cup, chopped
  • Chicken Broth: 1/2 cup
  • Heavy Cream: 1 cup
  • Parmesan Cheese: 1/2 cup, freshly grated
  • Italian Seasoning: 1 tsp
  • Crushed Red Pepper Flakes: 1/2 tsp (optional for spice)
  • Pasta: 8 oz, such as penne, rigatoni, or fettuccine
  • Fresh Basil: For garnish

Directions :

  1. Season the sliced chicken breasts with salt and pepper.
  2. In a large skillet, heat the olive oil over medium heat. Add the chicken and cook until browned, about 4-5 minutes per side. Remove from the skillet and set aside.
  3. In the same skillet, add minced garlic and cook for 1 minute until fragrant.
  4. Stir in the sun-dried tomatoes and chicken broth. Bring to a simmer.
  5. Lower the heat and add in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Stir until combined and thickened.
  6. Meanwhile, cook your chosen pasta according to the package instructions. Drain and set aside.
  7. Return the chicken to the skillet and stir to coat it in the sauce. Add the cooked pasta and toss everything together until well combined.
  8. Garnish with fresh basil before serving.

how to serve Marry Me Chicken Pasta

Serve Marry Me Chicken Pasta hot, garnished with fresh basil and a sprinkle of extra Parmesan cheese. It pairs well with a simple green salad or garlic bread for a complete meal.

how to store Marry Me Chicken Pasta

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat, adding a splash of chicken broth or cream to loosen the sauce if needed.

tips to make Marry Me Chicken Pasta

  • Be sure to slice the chicken thinly for quicker cooking and better flavor absorption.
  • Adjust the spice level by increasing or omitting the crushed red pepper flakes.
  • Feel free to add vegetables like spinach or bell peppers for extra nutrition.

variation

You can make a vegetarian version by substituting the chicken with mushrooms or a mix of your favorite vegetables. Tofu can also be used as a protein alternative.

FAQs

Q: Can I use a different type of pasta?
A: Yes! You can use any pasta shape you like, such as spaghetti, fusilli, or bowtie.

Q: How can I make the dish lighter?
A: You can use half-and-half instead of heavy cream or substitute with a lighter cream alternative.

Q: Can I freeze Marry Me Chicken Pasta?
A: While freezing is possible, the texture of the pasta may change upon thawing. It’s best to eat it fresh or keep leftovers in the fridge.

Print
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Marry Me Chicken Pasta

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Non-Vegetarian
Print Recipe

Description

A delightful dish featuring creamy sauce, tender chicken, and flavorful sun-dried tomatoes, perfect for special occasions.

Ingredients

Scale
  • 2 large Chicken Breasts, boneless, skinless, 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 Parmesan Cheese, freshly grated
  • 1 tsp Italian Seasoning
  • 1/2 tsp Crushed Red Pepper Flakes (optional)
  • 8 oz Pasta, such as penne, rigatoni, or fettuccine
  • Fresh Basil, for garnish

Instructions

  1. Season the sliced chicken breasts with salt and pepper.
  2. In a large skillet, heat the olive oil over medium heat. Add the chicken and cook until browned, about 4-5 minutes per side. Remove from the skillet and set aside.
  3. In the same skillet, add minced garlic and cook for 1 minute until fragrant.
  4. Stir in the sun-dried tomatoes and chicken broth. Bring to a simmer.
  5. Lower the heat and add in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Stir until combined and thickened.
  6. Meanwhile, cook your chosen pasta according to the package instructions. Drain and set aside.
  7. Return the chicken to the skillet and stir to coat it in the sauce. Add the cooked pasta and toss everything together until well combined.
  8. Garnish with fresh basil before serving.

Notes

Serve hot, garnished with fresh basil and extra Parmesan. Pairs well with a simple green salad or garlic bread. Store leftovers in an airtight container for up to 3 days.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 3g
  • Sodium: 350mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 70mg

Keywords: chicken pasta, creamy pasta, romantic dinner, easy recipe, crowd-pleaser

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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