There’s just something about a creamy, rich dinner that feels like a warm hug, and this Marry Me Chicken Pasta Recipe definitely delivers. It’s a perfect blend of juicy chicken, tangy sun-dried tomatoes, and cheesy goodness that’s so comforting, you’ll want to make it on repeat.
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Why You'll Love This Recipe
This Marry Me Chicken Pasta Recipe isn’t just tasty; it’s got all the hallmarks of a dish that feels fancy but is actually straightforward enough to whip up any night of the week. I love how it manages to impress without making me run around the kitchen like crazy.
- Simple Ingredients: You probably have most of these right in your pantry or fridge already.
- Flavor-Packed Sauce: The creamy tomato sauce with sun-dried tomatoes brings a bright, rich flavor that ties everything together.
- Quick Dinner Fix: From start to finish, it takes about 45 minutes, making it perfect after a busy day.
- Customizable: Whether you want it spicy, buttery, or extra cheesy, you can easily tweak the flavors to suit your mood.
Ingredients & Why They Work
This dish shines because every ingredient plays a specific role in building fantastic flavor and the perfect creamy texture. I always suggest grabbing good quality sun-dried tomatoes packed in oil—they make a huge difference for that signature tang. Freshly grated Parmesan? Absolutely non-negotiable here.
- Chicken breasts: Tender, juicy chicken is your protein hero, and pounding them makes sure they cook evenly and stay juicy.
- Olive oil: Both for cooking and flavor, especially the reserved oil from sun-dried tomatoes adds an amazing depth.
- Penne pasta: Holds the sauce well with its tube shape, trapping every bit of silky goodness.
- Shallot: Adds a sweeter, more delicate onion flavor that mellows in cream sauces.
- Garlic: It’s a must for that punch of aroma and depth; don’t skimp!
- Red pepper flakes: Just a touch to wake up the sauce—it’s optional but highly recommended.
- Flour: Creates that luscious thickness in the sauce when combined with butter and liquids.
- Tomato paste: Brings a rich, concentrated tomato flavor without watering down the creaminess.
- Low-sodium chicken broth: Adds savory flavor without making the sauce too salty.
- Half and half: The creamy base for the sauce—I sometimes use milk with cornstarch if I’m short.
- Sun-dried tomatoes (oil reserved): Their sweet tartness contrasts perfectly against the creamy sauce.
- Chicken bouillon: Intensifies the chicken flavor without overpowering.
- Dried herbs (parsley, basil, oregano): Classic Italian flavors that round out the sauce beautifully.
- Freshly grated Parmesan cheese: It melts into the sauce for that irresistible cheesy finish.
- Fresh parsley or basil: Optional, but they add a fresh pop of color and herbaceous aroma at the end.
Make It Your Way
I love to play around with this Marry Me Chicken Pasta Recipe, especially when the seasons change or I’m feeding a crowd. It’s a fantastic base that’s easy to customize—you really can’t go wrong.
- Variation: Sometimes I swap penne for fettuccine to mix things up, and trust me, it works just as well! Or for a gluten-free option, try chickpea pasta, which adds a nice texture and protein boost.
- Spice level: If you like it spicy, double up the red pepper flakes. For milder taste, just leave them out.
- Cheese swap: Parmesan is classic, but a little Pecorino Romano can add a sharper note if you want.
- Vegetarian twist: Omit the chicken and add mushrooms or roasted veggies, then increase broth a bit to keep things saucy.
Step-by-Step: How I Make Marry Me Chicken Pasta Recipe
Step 1: Prep and Pound the Chicken
Start by slicing your chicken breasts horizontally into four thinner cutlets—you want them even so they cook up perfectly. I throw plastic wrap over them and gently pound with the flat side of a meat mallet or even a heavy can. This tenderizes the chicken and helps it cook evenly without drying out. Don’t skip this step, it makes all the difference!
Step 2: Season and Sear
Mix those simple spices—salt, pepper, garlic powder, onion powder, and paprika—and pat them on both sides of the chicken. I like to lightly drizzle with olive oil first so the seasoning sticks better. Then, heat up the reserved sun-dried tomato oil in a large skillet and sear the chicken for about 4-5 minutes per side. You’re looking for a beautiful golden crust and an internal temp of 160°F. Once done, transfer to a plate and let it rest. This keeps all those juices locked in.
Step 3: Build the Sauce Right in the Pan
Don’t clean the pan—those browned bits left from the chicken are flavor gold! Melt butter in the drippings, then add your chopped shallots. Sauté gently until they're soft and fragrant, about 3-4 minutes. Toss in the garlic and red pepper flakes; cook a quick 30 seconds until aromatic. Add tomato paste and flour, stirring constantly for about a minute to cook out the raw flour flavor and thicken the base.
Step 4: Add Liquids and Tomatoes
Lower the heat and slowly whisk in chicken broth and half-and-half. The slow addition helps keep the sauce smooth instead of lumpy. Stir in chopped sun-dried tomatoes, chicken bouillon, and herbs. Turn the heat back up and simmer gently, stirring often, until the sauce thickens. Trust me, that’s when the kitchen starts to smell incredible.
Step 5: Toss in Parmesan, Chicken & Pasta
Reduce to low heat and add your freshly grated Parmesan cheese, handful by handful. Stir until it’s melted and your sauce is silky smooth. Now add the cooked pasta and sliced chicken back in. If the sauce feels too thick, loosen it with some reserved pasta water—add a little at a time until you reach that perfect creamy consistency. Taste, adjust salt and pepper, and voilà!
Top Tip
Over the years, I’ve learned that patience and prepping ahead really make a difference with this Marry Me Chicken Pasta Recipe. It’s tempting to rush through, but taking your time ensures every element shines.
- Don't Skip the Resting: Let your chicken rest after cooking to keep it juicy—not just a quick minute, at least 5 minutes before slicing.
- Reserve Pasta Water: This starchy water is magic for adjusting the sauce consistency—don’t drain it away!
- Grate Parmesan Fresh: Pre-grated cheese won’t melt as nicely, so take the extra minute to grate it fresh for the best melt and flavor.
- Use Oil from Sun-Dried Tomatoes: That oil adds so much extra flavor in the chicken cooking step—don’t toss it out; keep it handy.
How to Serve Marry Me Chicken Pasta Recipe
Garnishes
I always top mine with a sprinkling of fresh parsley or sweet basil leaves for that bright, fresh note right before serving. Sometimes a little extra Parmesan goes on top—because why not?
Side Dishes
Serve this pasta with a crisp green salad tossed in a lemon vinaigrette or some buttery garlic bread to soak up all the sauce. Roasted asparagus or steamed green beans also add a nice fresh crunch that balances the richness.
Creative Ways to Present
For a dinner party, I’ve plated the chicken sliced on top of the pasta with sauce drizzled over, garnished with herb sprigs and edible flowers for a wow factor. It’s an easy way to dress it up without extra fuss!
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. I usually add a splash of milk or cream when reheating to bring back that creamy texture.
Freezing
I’ve frozen the sauce and cooked chicken separately with good success. Pasta freezes okay but tends to get mushy, so I recommend freezing just the sauce and chicken. Thaw overnight and reheat gently with a bit of broth or cream.
Reheating
The stovetop is best for reheating—low and slow to avoid curdling the sauce. Stir frequently and add a splash of reserved pasta water, broth, or cream to loosen it if needed.
Frequently Asked Questions:
Absolutely! Boneless, skinless chicken thighs work great and are naturally juicier. Just adjust cooking time slightly—they might need a bit longer to reach the right temperature.
If you don’t have half and half, you can whisk milk with cornstarch or use evaporated milk mixed with some cornstarch as a thickening substitute. Just add slowly and stir constantly to avoid lumps.
Keep the heat moderate to low when adding the dairy and cheese to prevent curdling. Stir constantly and avoid boiling once the cream or cheese is added to keep the sauce silky smooth.
Yes! Use a dairy-free milk substitute like oat or almond milk mixed with a bit of cornstarch to thicken, and swap Parmesan for a vegan cheese alternative. The texture won’t be identical but still delicious.
Final Thoughts
This Marry Me Chicken Pasta Recipe has become one of my go-to comfort meals because it feels luxurious but comes together without fuss. Whether you’re cooking for family, friends, or just yourself, I promise it’ll earn a spot in your favorites too. So next time you want a dinner that’s creamy, flavorful, and just downright satisfying, give it a try — you won’t regret it!
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Marry Me Chicken Pasta Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Salt
Description
Marry Me Chicken Pasta is a rich, creamy, and flavorful dish featuring tender chicken breasts cooked with a blend of spices and sun-dried tomatoes, tossed in a luscious parmesan-infused sauce with penne pasta. This comforting one-pot meal combines succulent chicken, aromatic herbs, and a smooth, cheesy sauce, perfect for an impressive weeknight dinner or special occasion.
Ingredients
Chicken + Spices
- 2 medium chicken breasts (approx. 20 ounces)
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Olive oil for drizzling
Pasta
- 16 oz penne pasta
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large shallot, chopped (or substitute 1 teaspoon onion powder)
- 4-6 cloves garlic, minced (or substitute 1 teaspoon garlic powder)
- ¼ teaspoon red pepper flakes
- ¼ cup flour
- 2 tablespoons tomato paste
- 2 cups low-sodium chicken broth
- 2 cups half and half (or milk whisked with 1 tablespoon cornstarch, or evaporated milk mixed with 2 teaspoons cornstarch)
- 1 7-oz jar sun-dried tomatoes, oil reserved, rinsed, drained, and roughly chopped
- 2 teaspoons chicken bouillon (powder, crushed cubes, or base)
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup freshly grated Parmesan cheese, packed (use micro grater)
- Fresh parsley or basil for garnish (optional)
Instructions
- Cook Pasta: Cook the penne pasta in heavily salted boiling water until al dente. Before draining, reserve one cup of the pasta water. Drain the pasta, toss with a drizzle of olive oil to prevent sticking, and set aside.
- Prepare Chicken Cutlets: Slice each chicken breast horizontally through the center to create four thin fillets. Place fillets between two sheets of plastic wrap and gently pound to tenderize evenly using a meat mallet or the side of a can.
- Season Chicken: Whisk together salt, pepper, onion powder, garlic powder, and paprika. Pat the chicken dry with paper towels. Lightly drizzle or spray olive oil on both sides and evenly coat with the spice mix. Let the chicken rest at room temperature while preparing other ingredients.
- Cook Chicken: Heat 2 tablespoons of the reserved oil from the sun-dried tomatoes in a large braiser or Dutch oven over medium-high heat until hot. Add the chicken fillets and cook for 4-5 minutes per side until golden brown and the internal temperature reaches 160°F. Transfer chicken to a cutting board and let rest for at least 5 minutes. Do not clean the skillet; retain the drippings for the sauce.
- Sauté Aromatics: Melt 2 tablespoons of unsalted butter in the skillet with chicken drippings over medium heat. Add chopped shallots and sauté for 3-4 minutes, until tender and translucent, scraping up the brown bits from the chicken. Add minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
- Add Tomato Paste and Flour: Stir in tomato paste and flour, cooking for about 1 minute while stirring continuously to form a thick roux.
- Incorporate Liquids and Simmer: Reduce heat to low and slowly whisk in the chicken broth and half and half until smooth. Add chopped sun-dried tomatoes, chicken bouillon, dried parsley, dried basil, dried oregano, salt, and pepper. Increase heat to medium and simmer until the sauce thickens, stirring often to prevent sticking.
- Add Parmesan Cheese: Reduce heat to low and gradually stir in the freshly grated Parmesan cheese, a handful at a time, until fully melted and integrated into the sauce.
- Combine Pasta and Chicken: Chop or slice rested chicken into bite-sized pieces. Stir the cooked pasta and chicken into the sauce, mixing well. Add reserved pasta water a little at a time if the sauce needs thinning to achieve the desired consistency. Adjust seasoning with additional salt and pepper if necessary.
- Garnish and Serve: Garnish with fresh parsley or basil leaves if desired. Serve immediately while warm and creamy.
Notes
- To make the dish lighter, substitute half and half with evaporated milk mixed with cornstarch or regular milk with cornstarch for thickening.
- Use a microplane or fine grater to grate Parmesan cheese for smoother melting in the sauce.
- You can skip the pasta altogether and serve the flavorful sauce over roasted or mashed potatoes for variation.
- If you don’t have shallots, onion powder is a suitable substitute, but fresh shallots add more depth of flavor.
- Reserve pasta water is important to adjust sauce thickness and ensure the sauce clings nicely to the pasta.
- Cook chicken to an internal temperature of 160°F to ensure it’s fully cooked but still juicy.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 110 mg
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