Marry Me Chicken Pasta

why make this recipe

Marry Me Chicken Pasta is rich, creamy, and easy to cook. It tastes fancy but works for weeknights and guests. You can make it with simple pantry items and get a full meal in one pan. If you like quick, tasty chicken dishes, try this along with other quick chicken meals for more ideas.

introduction

This dish mixes seared chicken with a creamy sun-dried tomato sauce and pasta. The sauce is silky from heavy cream and parmesan. The sun-dried tomatoes add bright, tangy flavor. It feels comforting and looks impressive with fresh basil. Learn the easy steps below and enjoy a warm, satisfying meal. You can also read the story behind the name if you want the recipe history.

how to make Marry Me Chicken Pasta

Ingredients :

• 2 large chicken breasts (halved)
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 2 cloves garlic (minced)
• 1 cup chicken broth
• 1 cup heavy cream
• ½ cup grated parmesan cheese
• ½ cup sun-dried tomatoes (chopped)
• 1 tsp Italian seasoning
• ½ tsp red pepper flakes (optional)
• Salt & pepper to taste
• 12 oz pasta (penne, rigatoni, or fettuccine)
• Fresh basil (for garnish)

Directions :

1. Prepare the pasta: Boil pasta until al dente, reserving ½ cup of pasta water before draining.
2. Dredge the chicken: Lightly coat chicken in flour, seasoned with salt and pepper.
3. Sear the chicken: Heat olive oil in a skillet, sear chicken 4–5 minutes per side until golden brown. Remove and set aside.
4. Make the sauce: In the same pan, sauté garlic, then add chicken broth, heavy cream, parmesan, sun-dried tomatoes, and seasoning. Simmer until creamy.
5. Combine everything: Return chicken to the skillet, simmer for 5 minutes, then toss in pasta and a splash of reserved pasta water until well coated.
6. Serve: Garnish with fresh basil and extra parmesan.

how to serve Marry Me Chicken Pasta

Serve hot on plates or a large bowl. Add extra grated parmesan and torn basil leaves on top. A simple side salad or garlic bread goes well with it. For other chicken sides and ideas you may like, see this collection of chicken ideas.

how to store Marry Me Chicken Pasta

• Fridge: Cool fully, put in an airtight container, and keep for 3–4 days.
• Reheat: Warm on the stove over low heat with a splash of cream or water to loosen the sauce.
• Freezer: You can freeze the chicken and sauce in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating. Pasta may be a bit softer after freezing.

tips to make Marry Me Chicken Pasta

• Pound chicken halves to even thickness so they cook evenly.
• Do not overcook the pasta; al dente holds better in the sauce.
• Save the pasta water — it helps the sauce stick to the pasta.
• Taste and adjust salt and pepper at the end.
• Use fresh grated parmesan for better flavor than pre-shredded.

variation (if any)

• Add spinach or arugula to the sauce for green color and extra nutrients.
• Stir in mushrooms or roasted red peppers for more texture.
• Use sun-dried tomato paste or oil-packed tomatoes for a stronger tomato taste.
• Swap chicken breasts for thighs if you want richer flavor.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs cook well and give more flavor. Adjust cooking time so they reach safe temperature.

Q: Can I make this dairy-free?
A: Use a dairy-free cream and a vegan parmesan. The texture will change but it still works.

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

Q: Can I prepare this ahead?
A: You can cook the chicken and sauce ahead, store in fridge, then boil fresh pasta and combine when ready.

Q: How spicy is it?
A: It is mild. Add or skip the ½ tsp red pepper flakes to match your heat preference.

Conclusion

For the original tested recipe and more notes, see the full Marry Me Chicken Pasta recipe on Marry Me Chicken Pasta • Salt & Lavender.