Best Marry Me Chicken Pasta

This creamy Marry Me Chicken Pasta is a dreamy one-pan dinner that brings restaurant flavor to your table in only 40 minutes. Each bite blends juicy seared chicken, sweet sun-dried tomatoes, and a rich Parmesan sauce, perfect for a cozy evening or special occasion.

Honestly, the first time I made this, my family raved about the sauce and begged for seconds. It has since become my go-to when I want to impress guests or just treat us to something a little extra on a regular Tuesday.

Gather Your Ingredients

• Boneless skinless chicken breasts: Slicing into thin cutlets helps them cook quickly and evenly. Look for chicken that is firm and pale pink with no discoloration for best results.
• Salt and freshly ground black pepper: These basics build the foundation of flavor. Use freshly cracked pepper if possible for a little extra kick.
• Olive oil: This is for searing and flavor. Choose extra virgin olive oil with a bright, fresh aroma.
• Pasta such as penne or rigatoni: Hearty shapes hold the creamy sauce best. Cook until just al dente for perfect texture.
• Garlic, minced: Fresh garlic adds sharp depth and classic Italian aroma. Look for firm, unbruised cloves.
• Sun-dried tomatoes, chopped: These bring a subtle sweetness and a little tang. Choose oil-packed for lithe texture and deep flavor.
• Heavy cream: This makes the sauce ultra luxurious. Use the freshest cream you can find for best results.
• Freshly grated Parmesan cheese: Adds nutty, salty richness and melts smoothly into the sauce. Always grate cheese fresh for superior melt and taste.

How to Make It

Sear the Chicken:

Season chicken on both sides with salt and black pepper. Warm olive oil in a large skillet over medium-high heat. Add chicken cutlets and cook three to four minutes per side until golden brown and cooked through. Remove chicken and keep on a plate covered with foil to stay warm.

Cook the Pasta:

Boil a large pot of salted water. Add pasta and cook according to the package until just al dente. Before draining, be sure to reserve half a cup of the cooking water for the sauce. Drain and set aside.

Build the Flavor Base:

In the same skillet, lower the heat to medium and pour in the remaining olive oil. Add the minced garlic. Sauté for about thirty seconds just until fragrant but not browned. Toss in the chopped sun-dried tomatoes and let them cook for one to two minutes to release their flavors.

Make the Creamy Parmesan Sauce:

Pour heavy cream into the skillet. Bring it just to a gentle simmer. Using a wooden spoon, stir in freshly grated Parmesan cheese. Keep stirring until the cheese is fully melted and the sauce looks silky. Add a splash or two of reserved pasta water if you want your sauce a little looser. Taste and add more salt or pepper as needed.

Combine Everything:

Slice the cooked chicken into strips and return it to the skillet. Add the drained pasta. Toss gently with tongs until chicken and pasta are coated evenly in the creamy sauce. Serve hot with more Parmesan or a scatter of chopped fresh basil if you feel fancy.

My favorite part of this dish has to be the sun-dried tomatoes. They almost melt into the sauce and add just the right touch of sweetness. I still remember the look on my partner’s face the first time I served this for a date night in. Even the leftovers vanished within a day.

Flavor Boosters

For a nutty twist, try pecorino instead of Parmesan. Swirl in a spoonful of pesto for herby brightness, or toss in baby spinach and roasted mushrooms for more depth as the seasons change.

Serving Suggestions

A crisp green salad with lemon vinaigrette is lovely on the side. Garlic bread or warm focaccia soaks up the creamy sauce, and a glass of chilled white wine complements the richness.

Creative Twists

Swap in gluten-free pasta for a wheat-free meal or use half-and-half for a lighter sauce. Add roasted red peppers with the sun-dried tomatoes, or try lemon zest for a hint of freshness.

This is the kind of comfort food everyone remembers. Leftovers reheat beautifully, so make extra for tomorrow’s lunch!

Recipe FAQs

→ What type of pasta works best?

Penne or rigatoni work well to soak up the creamy sauce, but any short pasta is suitable.

→ Can I substitute sun-dried tomatoes?

Yes, roasted red peppers or cherry tomatoes offer a different but flavorful twist.

→ How do I make the sauce creamier?

Add extra heavy cream or a spoonful of reserved pasta water until you reach the desired consistency.

→ Is it possible to use chicken thighs?

Boneless, skinless chicken thighs can be used for a juicier and slightly richer dish.

→ What garnishes pair well?

Top with extra Parmesan, chopped basil, or a drizzle of olive oil for added flavor and presentation.