There's something incredibly comforting about a creamy, flavorful pasta dish that feels like a warm hug on a plate. This Marry Me Chicken Pasta Recipe brings together tender chicken, sun-dried tomatoes, and a luscious sauce that’s rich without being overwhelming. Trust me, once you try this, it might just become your go-to dinner for impressing guests or treating yourself.
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Why You'll Love This Recipe
I still remember the first time I made this Marry Me Chicken Pasta Recipe—its creamy sauce and those tangy sun-dried tomatoes stole the show. It’s the kind of meal that feels fancy enough for a date night but easy enough for a weeknight dinner. Plus, it always gets compliments!
- Rich, creamy sauce: The half-and-half and Parmesan come together beautifully to create a silky, indulgent sauce that coats every bite.
- Simple yet impressive: It looks and tastes like something gourmet, but the steps are straightforward enough for any home cook.
- Flavor-packed chicken: The spice blend and sun-dried tomato oil elevate the chicken to juicy, savory perfection.
- Customizable and forgiving: Whether you want to swap pasta types or tweak spice levels, it’s easy to make it your own.
Ingredients & Why They Work
The magic behind this Marry Me Chicken Pasta Recipe is really in the balance of flavors and textures. The aromatics, the richness of the sauce, and the tangy punch of sun-dried tomatoes come together effortlessly if you pick the right ingredients.
- Chicken breasts: Thick, juicy chicken breasts that you pound out gently help the chicken cook evenly and stay tender.
- Spices (salt, pepper, onion powder, garlic powder, paprika): Make sure to measure carefully—the right seasoning is key for that signature flavor.
- Olive oil: Reserve the oil from the sun-dried tomatoes—it’s infused with flavor and perfect for cooking the chicken and building the sauce.
- Penne pasta: I love penne here because it holds onto the sauce well and is easy to eat, but feel free to use rigatoni or fusilli.
- Shallot and garlic: Fresh aromatics add that subtle sweetness and depth that elevate the dish from ordinary to special.
- Red pepper flakes: Just enough heat to balance the creamy sauce—adjust according to your spice preference.
- Flour and tomato paste: These thicken and deepen the sauce, making it luscious and rich without being heavy.
- Chicken broth and half-and-half: The broth adds savory notes, while the half-and-half brings creaminess without overpowering richness.
- Sun-dried tomatoes: Rinsed and chopped, these add that incredible burst of tang and a chewy texture that contrasts the tender chicken and creamy sauce.
- Chicken bouillon and herbs: Keep it simple and aromatic with parsley, basil, and oregano to brighten the dish.
- Freshly grated Parmesan cheese: Use a microplane for the best melt and flavor intensity—this really makes the sauce sing.
Make It Your Way
One of my favorite things about this Marry Me Chicken Pasta Recipe is how easy it is to personalize. Over time, I’ve tried a few tweaks that really make it my own, and you should definitely feel free to do the same!
- Variation: Sometimes I swap the penne for gluten-free pasta when friends come over and no one notices a difference in taste or texture—win-win!
- Vegetarian twist: You can skip the chicken entirely and add sautéed mushrooms or zucchini for a delicious veggie version.
- Make it spicy: If you love heat, add more red pepper flakes or even a splash of hot sauce into the sauce for a kick.
- Cheese swap: Try adding a bit of mozzarella for extra gooeyness or Pecorino Romano for sharper flavor.
Step-by-Step: How I Make Marry Me Chicken Pasta Recipe
Step 1: Prepare the pasta and chicken
Start by cooking your pasta in heavily salted water until it’s just al dente—there’s nothing worse than mushy pasta in a creamy dish. Before you drain it, reserve a cup of the pasta water. Toss the drained pasta with a little olive oil so it doesn’t stick, then set it aside. Meanwhile, slice the chicken breasts horizontally to make four fillets. Cover them with plastic wrap and give them a gentle pound with a meat mallet or a heavy can. This ensures they cook evenly and stay juicy.
Step 2: Season and cook the chicken
Mix together the salt, pepper, onion powder, garlic powder, and paprika, then pat it onto both sides of the chicken. I like to lightly spray or drizzle the fillets with olive oil before seasoning—it helps the spices stick and creates a nice crust as it cooks. Heat the reserved sun-dried tomato oil in a large skillet over medium-high heat until it shimmers. Add the chicken and cook 4-5 minutes per side, aiming for a golden brown color and an internal temperature of 160°F. Let the chicken rest on a cutting board once cooked to keep it juicy.
Step 3: Build the sauce
Keep all those wonderful browned bits in the pan—they’re packed with flavor! Melt the butter in the chicken drippings over medium heat, then add chopped shallots and sauté until tender, about 3-4 minutes. Toss in the garlic and red pepper flakes, cooking for just 30 seconds to keep that fresh garlic taste without burning. Stir in tomato paste and flour, cooking it for a minute to remove any raw flour taste and to thicken the sauce.
Step 4: Make the creamy tomato sauce
Lower the heat and slowly whisk in the chicken broth and half-and-half, stirring constantly until smooth. Add in the chopped sun-dried tomatoes, chicken bouillon, and your dried herbs and spices. Bring it up to a simmer and let it thicken, stirring frequently to prevent sticking or lumps. Once thickened, turn the heat to low and gradually stir in the freshly grated Parmesan. Keep adding cheese a little at a time so it melts smoothly—this is the heart of that silky sauce.
Step 5: Bring it all together
Slice or chop your rested chicken, then add it and the cooked pasta into the sauce. Stir gently to combine. If the sauce seems too thick, add reserved pasta water a tablespoon at a time until you get the perfect, creamy consistency. Taste and adjust seasoning with a bit more salt and pepper if needed. Garnish with fresh parsley or basil for a burst of brightness right before serving.
Top Tip
From my experience making this Marry Me Chicken Pasta Recipe over and over, I’ve learned a few tricks that really take it from good to unforgettable.
- Use the sun-dried tomato oil: Don’t toss that jar oil! It adds a subtle but essential flavor to your chicken and sauce.
- Don’t skip the resting: Letting the chicken rest after cooking keeps it moist and makes slicing easier.
- Whisk sauces slowly: Adding liquids to the roux slowly while whisking prevents lumps and ensures a smooth sauce.
- Adjust sauce thickness with pasta water: That starchy pasta water is gold—it helps bring your sauce to the perfect creamy texture without watering down the flavor.
How to Serve Marry Me Chicken Pasta Recipe
Garnishes
I love topping this dish with freshly chopped parsley and basil—it adds a fresh herbal note that brightens every bite. Sometimes, I also sprinkle a little extra Parmesan right before serving for an irresistible cheesy crust on the first forkful.
Side Dishes
For sides, a crisp green salad with a light vinaigrette cuts through the richness perfectly. Roasted asparagus or garlic bread are other favorites that complement this pasta beautifully.
Creative Ways to Present
For special occasions, I like to plate the pasta nest-style, piling it up tall and placing sliced chicken artfully on top. Fresh basil leaves and a drizzle of olive oil finish it off with panache—and a sprinkle of crushed red pepper for those who want a bit more heat.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually meld nicely overnight, but I recommend leaving any added fresh herbs off until you're ready to serve again.
Freezing
While you can freeze this dish, I’ve found the sauce might separate slightly when thawed. If you want to freeze it, do so before adding fresh herbs and use gentle reheating methods—stirring well helps bring it back together.
Reheating
Reheat gently in a skillet over medium-low heat with a splash of chicken broth or cream to revive the sauce’s creaminess. Microwave works fine too, but adding a little liquid prevents drying out and keeps the chicken tender.
Frequently Asked Questions:
Absolutely! While penne is recommended because it catches the sauce well, rigatoni, fusilli, or even a gluten-free pasta work perfectly. Just adjust cooking times according to the pasta you choose.
You can substitute half-and-half with milk combined with cornstarch to achieve a similar creamy texture, or evaporated milk mixed with cornstarch. Both options help thicken the sauce without losing creaminess.
Yes! You can prepare the chicken and sauce a day ahead and keep them refrigerated separately. When ready to serve, warm gently and toss with freshly cooked pasta for the best texture.
The best way is to add the half-and-half slowly into the roux while whisking constantly to avoid lumps. Also, adding the Parmesan cheese gradually over low heat and stirring well helps maintain a smooth texture.
Final Thoughts
This Marry Me Chicken Pasta Recipe has become one of my absolute favorites, not just for its amazing flavor but because it brings people together around the table. Cooking it feels like sharing a bit of love—and honestly, it’s been known to inspire a proposal or two! I hope you enjoy making it as much as I do, and that it becomes a beloved recipe in your home as well.
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: American
- Diet: Low Lactose
Description
Marry Me Chicken Pasta is a creamy, flavorful dish featuring tender chicken cutlets cooked in a rich sun-dried tomato and Parmesan sauce, served over perfectly al dente penne pasta. This comforting meal combines savory spices, aromatic shallots, garlic, and a luscious sauce for a restaurant-quality dish you can easily make at home.
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 substitute 1 teaspoon onion powder)
- 4-6 cloves garlic, minced (or substitute 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 teaspoon 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 1 cup of pasta cooking water. Drain the pasta, toss with a drizzle of olive oil to prevent sticking, and set aside.
- Prepare Chicken Cutlets: Slice each chicken breast horizontally through the middle to create four fillets. Place fillets between plastic wrap and gently pound with a meat mallet or side of a can until evenly tenderized.
- Season Chicken: Combine salt, pepper, onion powder, garlic powder, and paprika in a small bowl. Pat chicken dry with paper towels, lightly drizzle with olive oil, then evenly coat both sides with the spice mixture. Let chicken rest while preparing other ingredients.
- Cook Chicken: Heat 2 tablespoons of reserved sun-dried tomato oil in a large braiser or Dutch oven over medium-high heat until hot. Add chicken fillets and cook 4-5 minutes per side until golden brown and internal temperature reaches 160°F. Transfer chicken to a cutting board and allow to rest for at least 5 minutes. Do not wipe out the skillet.
- Sauté Aromatics: Melt 2 tablespoons unsalted butter in the same skillet over medium heat in the chicken drippings. Add chopped shallots and cook 3-4 minutes until softened, scraping up any browned bits from the chicken. Stir in garlic and red pepper flakes and cook for an additional 30 seconds.
- Make Sauce Base: Stir in tomato paste and flour, cooking and stirring constantly for 1 minute until thickened.
- Add Liquids and Seasonings: Reduce heat to low. Slowly whisk in chicken broth and half and half until smooth. Add chopped sun-dried tomatoes, chicken bouillon, dried parsley, basil, oregano, salt, and pepper. Increase heat and simmer, stirring frequently, until sauce thickens.
- Add Parmesan Cheese: Reduce heat to low and gradually stir in freshly grated Parmesan cheese, a handful at a time, stirring to melt completely into the sauce.
- Combine Pasta and Chicken: Chop or slice the rested chicken and add it along with the cooked pasta to the sauce. Stir well to combine. Add reserved pasta water a little at a time to loosen sauce to desired consistency. Adjust seasoning with more salt and pepper if needed.
- Garnish and Serve: Garnish with fresh parsley or basil if desired. Serve immediately and enjoy your creamy Marry Me Chicken Pasta.
Notes
- You can skip the pasta and serve this sauce over roasted potatoes for a low-carb variation.
- Substitute chicken breasts with chicken thighs for extra juiciness.
- Use gluten-free flour and pasta to make this dish gluten free.
- If sun-dried tomatoes packed in oil are unavailable, rehydrate dry sun-dried tomatoes in warm water before using.
- For a lighter sauce, substitute half and half with whole milk glazed with cornstarch for thickness.
- To speed up prep, you can use pre-minced garlic and pre-chopped shallots.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
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