Marry Me Chicken Pasta Recipe
This creamy, flavor-packed marry me chicken pasta recipe is an easy, romantic dinner made with sun-dried tomatoes, garlic, and Parmesan in one skillet.
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Servings: 6 Servings
Calories: 568kcal
Cost: $15
Equipment
- Large Skillet
- Pot
- Wooden spoon
- Knife and cutting board
- Cheese grater
Ingredients
- For the Chicken:
- 2 boneless skinless chicken breasts
- Salt & pepper to taste
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- For the Sauce:
- 3 cloves garlic minced
- 1/2 cup sun-dried tomatoes in oil, chopped
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/2 tsp red pepper flakes optional
- For the Pasta:
- 8 oz pasta penne, rigatoni, or fettuccine
- Salt for boiling water
- 1/4 cup reserved pasta water as needed
- To Finish:
- Fresh basil or parsley for garnish
- Extra Parmesan for topping
- Lemon juice optional, to brighten
Instructions
- Season & Sear Chicken
- Pat chicken dry and season with garlic powder, Italian seasoning, salt, and pepper. Heat oil in a skillet over medium-high heat and sear chicken for 4–5 minutes per side until golden. Remove and set aside.
- Make the Sauce
- In the same pan, sauté garlic and sun-dried tomatoes for 1–2 minutes. Add broth to deglaze, then stir in cream, Parmesan, and red pepper flakes. Simmer for 3–4 minutes.
- Boil Pasta
- Cook pasta in salted water until al dente. Reserve 1/4 cup pasta water, then drain.
- Combine Everything
- Slice chicken and return to pan. Add cooked pasta and toss to coat. Use reserved pasta water to loosen sauce if needed.
- Garnish & Serve
- Top with chopped basil, more Parmesan, and a squeeze of lemon if desired. Serve hot.
Notes
- Substitute thighs for a richer texture
- For low-carb, swap pasta for zucchini noodles
- Add spinach or mushrooms for extra nutrients
- Store leftovers up to 4 days in the fridge
- Reheat gently with a splash of broth or milk
Nutrition
Calories: 568kcal | Carbohydrates: 45g | Protein: 18g