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Marry Me Chicken Pasta is shown as a delicious and creamy featured dish in a blog post.

Perfect Marry Me Chicken Pasta

This Marry Me Chicken Pasta is a creamy, flavorful dish featuring tender chicken, sun-dried tomatoes, and perfectly cooked pasta. The decadent sauce is sure to impress, making it a memorable and potentially proposal-worthy meal. Serve with garlic bread and a side salad for a complete culinary experience.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tbsp olive oil for chicken
  • 2 tbsp olive oil for sauce
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/4 tsp salt for chicken
  • 1/4 tsp black pepper for chicken
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, oil-packed, drained
  • 1/4 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil
  • 1/4 tsp red pepper flakes optional
  • Salt and pepper to taste for sauce
  • 1 lb pasta fettuccine, linguine, or penne
  • Salt for pasta water

Equipment

  • Large pot
  • Large Skillet
  • Colander
  • Measuring cups and spoons
  • Cutting board
  • Knife
  • Wooden spoon or spatula
  • Tongs (optional)

Method
 

  1. Cook the pasta according to package directions in salted boiling water until al dente. Reserve about 1 cup of pasta water before draining.
  2. In a large skillet, heat 1 tbsp of olive oil over medium-high heat.
  3. Season the chicken pieces with Italian seasoning, garlic powder, salt, and pepper.
  4. Add the chicken to the skillet and cook for 5-7 minutes, or until cooked through and lightly browned. Remove the chicken from the skillet and set aside.
  5. In the same skillet, heat 2 tbsp of olive oil over medium heat.
  6. Add the minced garlic and cook for about 30 seconds, or until fragrant, being careful not to burn it.
  7. Add the drained sun-dried tomatoes to the skillet and cook for another 2-3 minutes, allowing their flavors to infuse the oil.
  8. Pour in the chicken broth and deglaze the skillet, scraping up any browned bits from the bottom.
  9. Reduce the heat to low and stir in the heavy cream. Simmer gently for 2-3 minutes, allowing the sauce to thicken slightly.
  10. Stir in the Parmesan cheese, chopped basil, and red pepper flakes (if using). Season with salt and pepper to taste.
  11. Add the cooked chicken back to the skillet with the sauce.
  12. Add the drained pasta to the skillet and toss to coat everything evenly in the sauce.
  13. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  14. Serve immediately, garnished with extra Parmesan cheese and fresh basil, if desired.

Notes

Don't overcook the pasta – al dente is best. Use quality ingredients for the best flavor. Salt your pasta water generously. Reserve pasta water to adjust sauce consistency. Adjust seasoning to your liking. For variations, add red pepper flakes or spicy sausage for heat, incorporate vegetables like spinach or mushrooms, use half-and-half or Greek yogurt to lighten the dish, or experiment with different cheeses like Pecorino Romano or Asiago. Store leftovers in an airtight container in the refrigerator for up to 3 days.