There's something irresistibly cozy about a creamy, flavorful dish that feels like a warm hug on a plate. The Marry Me Chicken Pasta Recipe delivers just that—a luscious, saucy delight that's surprisingly easy to make but tastes so fancy you'll want to serve it every week.
Jump to:
Why You'll Love This Recipe
I stumbled upon this recipe when I was looking for something impressive yet doable on a weeknight—and honestly, it stole my heart. The blend of tender chicken, sun-dried tomatoes, and that dreamy Parmesan sauce is nothing short of magical. You'll find yourself making it again and again.
- Rich, creamy sauce: The half-and-half and Parmesan combo makes the sauce velvety smooth without feeling too heavy.
- Bright flavor boost: Those chopped sun-dried tomatoes pack a punch that balances the creaminess perfectly.
- Simple spices: Basic pantry staples like garlic powder and paprika give the chicken just the right amount of flavor.
- Comfort pasta dinner: It feels indulgent but comes together quickly—perfect for date night or when you want to impress with minimal fuss.
Ingredients & Why They Work
This recipe balances simple ingredients that harmonize beautifully. The sun-dried tomatoes add umami and depth; parmesan lends richness and saltiness; and the chicken is seasoned just enough to complement the creamy sauce without overpowering it. Picking quality chicken breasts and real Parmesan will really take this dish to the next level.
- Chicken breasts: I like to pound them thin for even cooking, which keeps the chicken tender and juicy.
- Olive oil: Used both for cooking and in the reserved oil from sun-dried tomatoes for extra flavor.
- Shallots: These add a subtle sweetness—if you don't have shallots, a bit of onion powder works in a pinch.
- Garlic: Fresh minced garlic is a must for that punch of aroma and flavor.
- Red pepper flakes: Just a pinch brings a gentle heat, but you can adjust based on your spice tolerance.
- Tomato paste: This deepens the tomato flavor without too much acidity.
- Chicken broth: Low-sodium keeps the salt balanced while boosting savory taste.
- Half-and-half: Makes the sauce creamy and smooth; I sometimes use a milk and cornstarch combo for a lighter option.
- Sun-dried tomatoes: I swear by the oil-packed ones for maximum flavor—just rinse off the excess oil before chopping.
- Chicken bouillon: Enhances savoriness—just be sure to taste as you go so you don’t over-salt.
- Dried herbs (parsley, basil, oregano): These complement the sauce with classic Italian notes.
- Parmesan cheese: Freshly grated is key; pre-grated won’t melt as smoothly or taste as fresh.
- Fresh parsley or basil: For garnish and a little brightness at the end.
Make It Your Way
I love tweaking this Marry Me Chicken Pasta Recipe depending on who’s coming to dinner or what’s in the fridge. The best part? It’s super flexible without losing that crave-worthy flavor.
- Variation: Once, I swapped out the penne for farfalle pasta to add a fun twist—I enjoyed the way the sauce clung to those little bow ties. If you’re dairy-free, try using coconut cream instead of half-and-half and a vegan Parmesan alternative; it still turns out surprisingly tasty.
- Seasonal spin: When fresh basil is at its peak, I throw in a handful straight into the sauce—it makes that last step feel extra fresh and aromatic.
- Skip the pasta: For a low-carb option, I serve the sauce and chicken over roasted spaghetti squash or even mashed potatoes—it’s just as comforting.
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 through the middle to create thinner fillets—this helps them cook evenly and stay juicy. I like to cover them with plastic wrap and gently pound with a meat mallet or even the side of a can; it tenderizes the meat and speeds up cooking. Pat the slices dry, drizzle lightly with olive oil, and sprinkle your spice mix evenly over both sides. Let the chicken rest while you prep the rest—you’ll thank yourself later.
Step 2: Cook the Pasta and Chicken
Boil your pasta in heavily salted water until just al dente—remember to save a cup of that pasta water before draining. Toss the drained noodles with a little olive oil to keep them from sticking. For the chicken, heat the reserved oil from the sun-dried tomatoes in a large skillet over medium-high heat—this is a great flavor booster! Cook each fillet about 4-5 minutes per side until golden and the internal temperature hits 160°F. Transfer to a cutting board and let rest, which keeps the juices locked in.
Step 3: Sauté Aromatics and Build Your Sauce
In the same skillet, melt butter in the flavorful chicken drippings. Add chopped shallots and sauté until tender—about 3-4 minutes—scraping up all those browned bits stuck to the pan, as that’s where the flavor magic happens. Throw in your garlic and red pepper flakes, cooking just 30 seconds till fragrant. Then stir in tomato paste and flour, cooking for another minute; this thickens your sauce and deepens the tomato flavor.
Step 4: Whisk and Simmer the Sauce
Reduce heat to low and slowly whisk in chicken broth and half-and-half, stirring constantly so your sauce stays smooth. Toss in chopped sun-dried tomatoes, chicken bouillon, and dried herbs, then increase the heat to bring it to a gentle simmer. Stir frequently as the sauce thickens up beautifully—it shouldn’t take long. Keep tasting and adjusting salt and pepper for that perfect balance.
Step 5: Add Cheese, Chicken, and Pasta
Lower the heat again and stir in your freshly grated Parmesan a handful at a time until melted and silky. Finally, add your cooked pasta and sliced chicken back into the skillet—if the sauce feels too thick, a splash of the reserved pasta water will loosen things up just right. Give everything a gentle toss to combine, then sprinkle with fresh parsley or basil before serving. Perfection!
Top Tip
From making this recipe quite a few times, there are a few tricks I've picked up that really elevate the final dish and make your cooking smoother. These simple steps will help you avoid common pitfalls and get that perfect creamy, flavorful sauce every time.
- Don’t skip the resting time: Letting the cooked chicken rest before slicing locks in the moisture, making every bite juicy instead of dry.
- Use the reserved pasta water: It’s full of starch that helps bind your sauce to the pasta for a silky finish—add it gradually to reach your desired sauce consistency.
- Fresh Parmesan matters: Pre-grated cheese often contains anti-caking agents and doesn't melt as well, so freshly grating it makes a big difference in sauce texture.
- Control the heat: Keep your sauce at a gentle simmer to prevent curdling or breaking, especially once you add the dairy and cheese.
How to Serve Marry Me Chicken Pasta Recipe
Garnishes
I always finish this dish with a sprinkle of fresh parsley and sometimes torn fresh basil leaves to add a pop of color and fresh herbaceous notes. A light dusting of extra Parmesan at the table is never a bad idea either, especially for extra cheese lovers like me!
Side Dishes
This Marry Me Chicken Pasta pairs beautifully with a crisp arugula salad dressed in lemon vinaigrette or simply some roasted asparagus on the side. Garlic bread is a classic companion too—perfect for mopping up all that luscious sauce.
Creative Ways to Present
For a special occasion, I like to serve the chicken and pasta in individual shallow bowls topped with a sprig of fresh basil and a drizzle of high-quality olive oil. If you want to wow guests, a sprinkle of toasted pine nuts adds a delightful crunch and nutty contrast.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Marry Me Chicken Pasta store really well in an airtight container in the fridge for up to 3 days. I find that storing the pasta and sauce together works best, but heat gently to avoid drying out.
Freezing
I’ve tried freezing portions, and while the chicken and sauce freeze decently, the pasta can get a bit softer after thawing. To keep a better texture, you can freeze the sauce and chicken separately from freshly cooked pasta whenever possible.
Reheating
Reheat leftovers gently on the stove over low heat, stirring occasionally and adding a splash of water or broth if needed to bring back that creamy consistency. Using the microwave is fine for a quick fix, but be sure to cover and stir halfway so it heats evenly.
Frequently Asked Questions:
Absolutely! While penne is the classic choice here because it holds the sauce well, feel free to swap in rigatoni, farfalle, or even fusilli. Just make sure to cook it al dente.
Yes! You can substitute the half-and-half with coconut milk or another non-dairy cream alternative. Use nutritional yeast instead of Parmesan cheese to maintain that cheesy flavor without the dairy.
Pounding the chicken breasts thin and allowing them to rest after cooking keeps the meat juicy and tender. Cooking over medium-high heat just until done prevents dryness.
You can prep many of the ingredients ahead—such as slicing the chicken and chopping garlic and shallots. The actual cooking is best fresh, but leftovers store well in the fridge for a few days.
Final Thoughts
This Marry Me Chicken Pasta Recipe really has a special place in my kitchen rotation. It’s that perfect combo of comfort food and elegant flavors that feels like a celebration on any night. I hope you enjoy making it as much as I do—and trust me, your loved ones will be asking for seconds (and maybe the secret recipe!). Give it a try and watch it become your new go-to dinner.
Print
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
- Diet: Low Salt
Description
Marry Me Chicken Pasta is a creamy, flavorful Italian-inspired dish featuring tender chicken cutlets cooked in a rich sun-dried tomato cream sauce served over penne pasta. This comforting meal combines aromatic shallots, garlic, and a blend of spices with Parmesan cheese and fresh herbs for a deliciously satisfying dinner.
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 sub 1 teaspoon onion powder)
- 4-6 cloves garlic, minced (or sub 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: Bring a large pot of heavily salted water to a boil. Cook the penne pasta until al dente according to package instructions. Before draining, reserve one cup of pasta cooking water. Drain the pasta, toss with a drizzle of olive oil, and set aside.
- Prepare Chicken Cutlets: Slice each chicken breast horizontally through the middle to create four thin fillets. Place the fillets between two sheets of plastic wrap and gently pound with a meat mallet or the side of a can to tenderize, ensuring even thickness.
- Season Chicken: In a small bowl, whisk together salt, pepper, onion powder, garlic powder, and paprika. Pat the chicken dry with paper towels, lightly drizzle with olive oil, then evenly coat both sides of each fillet with the spice mix. Allow the chicken to rest while you prepare 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 to 5 minutes on each side until golden brown and cooked through to an internal temperature of 160°F. Transfer the cooked chicken to a cutting board and let it rest for at least 5 minutes. Do not wipe out the skillet.
- Sauté Aromatics: In the same skillet with chicken drippings, melt 2 tablespoons of unsalted butter over medium heat. Add the chopped shallots and sauté for 3 to 4 minutes until tender and translucent, scraping up any browned bits from the bottom. Add minced garlic and red pepper flakes and cook for an additional 30 seconds until fragrant.
- Create Sauce Base: Stir in the tomato paste and flour, cooking and stirring constantly for 1 minute to form a thick paste.
- Add Liquids and Simmer: Reduce heat to low. Slowly whisk in the chicken broth and half and half, stirring until the sauce is smooth and combined. Add the chopped sun-dried tomatoes, chicken bouillon, dried parsley, basil, oregano, salt, and pepper. Increase heat to medium and simmer the sauce, stirring often, until it thickens, about 5 to 7 minutes.
- Melt Parmesan: Lower heat to low and gradually stir in the freshly grated Parmesan cheese, a handful at a time, until fully melted and the sauce is creamy.
- Combine Pasta and Chicken: Chop or slice the rested chicken into bite-sized pieces. Add the chicken and cooked pasta to the sauce, stirring gently to coat. If the sauce is too thick, add reserved pasta water a little at a time until reaching desired consistency. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Garnish with fresh parsley or basil if desired and serve immediately while hot.
Notes
- To make this dish lighter, substitute half and half with milk whisked with cornstarch or evaporated milk mixed with cornstarch as noted.
- If you prefer, you can skip the pasta and serve the rich sauce and chicken over roasted or mashed potatoes for an alternative hearty meal.
- Ensure chicken breasts are pounded evenly to cook uniformly and remain tender.
- Reserve pasta water helps loosen the sauce and adds flavor if it becomes too thick.
- Use fresh herbs for garnish to add a vibrant finish and freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 90 mg
Leave a Reply