Today, we’re taking the internet by storm with a twist on the viral Marry Me Chicken recipe. Yes, you heard that right—we’re turning that irresistible dish into an even more amazing Marry Me Chicken Pasta! Imagine tender chicken, creamy sauce, and perfectly cooked pasta all mingling together in one swoon-worthy dish. Trust me, one bite and you’ll see why this pasta is a match made in foodie heaven. Get ready to fall in love, one delicious forkful at a time!
Now that you’re ready to serve up your Marry Me Chicken Pasta, let’s talk sides! Pair it with a refreshing Italian Chopped Salad for a burst of freshness, or some Roasted Brussels Sprouts for a nutty, buttery crunch. If you’re in the mood for greens, try Roasted Frozen Broccoli for an easy, flavorful veggie option, or a Cucumber Greek Salad for a light, tangy bite. And don’t forget the carbs—Pizza Dough Garlic Knots are perfect for soaking up every last drop of that creamy sauce!
Why You’ll Love this Marry Me Pasta
- Almost one pot (if you don’t count cooking the pasta) – Less cleanup, more enjoyment!
- Comforting – Perfect for cozy nights and soul-warming dinners.
- All the best flavors, creamy and easy – It’s a flavor-packed, creamy delight that’s incredibly easy to make.
- 30 minutes or less – Quick and delicious, perfect for busy weeknights.
Imagine a dish where comfort and indulgence collide. this sundried tomato chicken pasta is like a warm hug on a plate, with tender chicken in a creamy, garlicky sauce with a hint of spice. Sun-dried tomatoes add a sweet tang, while Parmesan brings rich flavor. Every bite is so good, you might just want to marry it. Spoiler: you totally can, and you should.
Ingredient You Need
Here are some helpful tips for each ingredient to make your Marry Me Chicken Pasta even better:
- Chicken: Use boneless, skinless chicken breasts or thighs for tender results. Pound them to an even thickness for uniform cooking.
- Oil and Butter: A mix of both gives the best flavor and helps prevent the butter from burning.
- Garlic: Fresh garlic cloves provide the best flavor. Mince them finely to release their full aroma.
- Chicken Stock: Opt for low-sodium chicken stock to control the saltiness of your dish.
- 1/2 and 1/2 (or Cream): Use heavy cream for a richer sauce, or 1/2 and 1/2 for a lighter version.
- Parmesan Cheese: Freshly grated Parmesan melts better and gives a more robust flavor than pre-shredded varieties.
- Seasonings (Italian seasoning, paprika, garlic powder, onion powder, salt and pepper, red pepper flakes): Adjust to taste. Start with less and add more as needed, especially with the red pepper flakes for heat.
- Sun Dried Tomatoes: Use the ones packed in oil for a more intense flavor. Chop them finely to distribute evenly in the sauce.
- Pasta: Choose a pasta shape that holds sauce well, like penne or fusilli. Cook it al dente so it absorbs the sauce without becoming mushy.
Helpful Tools
- Large Skillet: (affiliate) Perfect for cooking the chicken and making the sauce in one pan.
- Pot for Boiling Pasta: (affiliate) A large pot with plenty of water to cook your pasta evenly.
- Tongs: (affiliate) Handy for flipping the chicken and tossing the pasta in the sauce.
- Garlic Press: (affiliate) Makes mincing garlic quick and easy.
- Cheese Grater: (affiliate) Ideal for grating fresh Parmesan cheese.
- Measuring Cups and Spoons: (affiliate) Ensures accurate measurements for your ingredients.
How to Make Marry Me Chicken Pasta
- Prepare the Chicken: Take each chicken breast and carefully slice it in half horizontally to make two thinner pieces. If you prefer, you can opt to pound the chicken to an even thickness instead. This helps it cook evenly. Season both sides of the chicken with a pinch of salt and pepper.
- Cook the Chicken: Heat a large skillet over medium heat and add 1 tablespoon of oil and 1 tablespoon of butter. Once the butter is melted and the pan is hot, place the chicken in the skillet. Cook the chicken for 4 to 5 minutes on each side, or until it is no longer pink in the middle and has reached an internal temperature of 165°F (74°C). Remove the chicken from the pan and set it aside on a plate.
- Make the Sauce: If the skillet looks dry, add a little more oil. Add the minced garlic to the skillet and cook for about 30 seconds, stirring constantly, until it smells fragrant. Be careful not to burn the garlic. Pour in the chicken stock and half and half (or heavy cream). Add the remaining seasonings. Stir everything together and cook for a few minutes, until the sauce thickens slightly. Remove the pan from the heat and ,stir in the Parmesan cheese until melted.
- Combine and Serve: Add the cooked pasta (make sure you’ve cooked it according to the package instructions and drained it) and sun-dried tomatoes to the skillet. Stir everything together so the pasta is well coated with the sauce. Finally, add the cooked chicken back into the skillet, mix everything together gently, and serve the dish hot. Enjoy your delicious pasta sundried tomato recipe!
Storing Leftovers
- Refrigerator: Allow the pasta to cool completely. Transfer it to an airtight container. Store in the refrigerator for up to 3-4 days.
- Freezer: Allow the pasta to cool completely. Transfer it to a freezer-safe container or resealable freezer bag. Label with the date and freeze for up to 2-3 months.
Reheating: From the refrigerator, transfer the desired amount of pasta to a microwave-safe dish. Add a splash of water or cream to help the sundried tomatoes pasta sauce stay creamy. Cover with a microwave-safe lid or plastic wrap. Microwave on medium heat for 1-2 minutes, stirring halfway through, until heated through.
From the freezer, Thaw the pasta overnight in the refrigerator. Follow the same microwave instructions as above, adding a bit of water or cream if needed.
Enjoy your delicious Marry Me Chicken Pasta even after a few days!
Pro Tips for Recipe Success :
- Use other proteins. This recipe works well with sausage, shrimp, or even tofu for a vegetarian option. Just adjust the cooking time accordingly for different proteins.
- Ditch the Chicken. Yes, you can omit the chicken entirely. The pasta and sauce are delicious on their own or you can add extra vegetables like mushrooms, spinach, or bell peppers for more flavor and texture.
- If your sauce breaks, how do you easily make it come back together? If your sauce separates, simply remove it from heat and whisk in a splash of reserved pasta water or a little more cream until it smooths out again.
- Reserved Pasta Water: If your sauce is too thick or isn’t binding well, use a splash of reserved pasta water. The starch in the water helps bind the sauce and makes it silky smooth.
- How to tell if the chicken is cooked through: The chicken is cooked when it reaches an internal temperature of 165°F (74°C). If you don’t have a meat thermometer, cut into the thickest part of the chicken; it should be white and no longer pink inside.
- Cheese in Sauce: Always stir in any cheese off the heat to prevent it from clumping or becoming gritty. This ensures a smooth and creamy sauce.
- Adding Spice: For an extra kick, sprinkle some chili flakes into the sauce. You can adjust the amount based on your heat preference.
Recipe FAQs
Short, sturdy pastas like penne, rigatoni, or fusilli are best for this dish. They hold the sauce well and provide a great texture with each bite.
Marry Me Chicken is a popular dish known for its creamy, savory sauce that combines chicken with garlic, sun-dried tomatoes, and a blend of spices. It’s so delicious that it’s rumored to inspire marriage proposals!
Yes, you can make this recipe dairy-free by using coconut milk or a dairy-free cream substitute instead of half and half. Use nutritional yeast or a dairy-free Parmesan alternative for the cheesy flavor.
Absolutely! Chicken thighs are juicier and can add more flavor to the dish. Just make sure they’re cooked to an internal temperature of 165°F (74°C).
If your sauce is too loose, simmer it for a few more minutes to let it reduce. You can also add a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water. Stir it into the sauce and cook until it thickens.
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Ingredients
Chicken:
- 2 large chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder optional
- 1 tablespoon oil
- 1 tablespoon butter
Sauce:
- 3 cloves garlic minced
- 1 cup chicken broth or stock
- 1 cup half and half or heavy cream
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes optional
- 1/2 teaspoon paprika
- 1/2 cup Parmesan cheese grated
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/3 cup sun dried tomatoes sliced thin
- pasta cooked according to the package
Instructions
Chicken:
- Take each chicken breast and carefully slice it in half horizontally to make two thinner pieces. If you prefer, you can opt to pound the chicken to an even thickness instead. This helps it cook evenly.
- Season both sides of the chicken with salt, pepper and garlic powder.
- Heat a large skillet over medium heat and add 1 tablespoon of oil and 1 tablespoon of butter.
- Once the butter is melted and the pan is hot, place the chicken in the skillet. Cook the chicken for 4 to 5 minutes on each side, or until it is no longer pink in the middle and has reached an internal temperature of 165°F (74°C).
- Remove the chicken from the pan and set it aside on a plate.
Sauce:
- If the skillet looks dry, add a little more oil. Add the minced garlic to the skillet and cook for about 30 seconds, stirring constantly, until it smells fragrant. Be careful not to burn the garlic.
- Pour in the chicken stock and half and half (or heavy cream). Add Italian seasoning and a pinch of red pepper flakes. Stir everything together and cook for a few minutes, until the sauce thickens slightly.
- Remove the pan from the heat and ,stir in the Parmesan cheese until melted.
- Add the cooked pasta (make sure you’ve cooked it according to the package instructions and drained it) and sun-dried tomatoes to the skillet. Stir everything together so the pasta is well coated with the sauce.
- Finally, add the cooked chicken back into the skillet, mix everything together gently, and serve the dish hot. Enjoy your delicious pasta sundried tomato recipe!
Video
Notes
- If your sauce breaks, how do you easily make it come back together? If your sauce separates, simply remove it from heat and whisk in a splash of reserved pasta water or a little more cream until it smooths out again.
- Reserved Pasta Water: If your sauce is too thick or isn’t binding well, use a splash of reserved pasta water. The starch in the water helps bind the sauce and makes it silky smooth.
- Cheese in Sauce:Â Always stir in any cheese off the heat to prevent it from clumping or becoming gritty. This ensures a smooth and creamy sauce.
- Â
Nutrition
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Comments & Reviews
Jesseca says
One of our new family favorites!