Creamy Marry Me Chicken Pasta Recipe tastes rich, garlicky, and a little tangy from sun dried tomatoes, with a silky sauce that hugs every piece of pasta. It works perfectly for busy weeknights or at-home date nights, and you can get it on the table in about 35 minutes. I cooked a version of this for my spouse on a Tuesday once, and we both agreed it tasted like a Saturday night restaurant splurge.
Why Creamy Marry Me Chicken Pasta Recipe Is Worth It
This pasta gives you juicy seared chicken, a velvety parmesan cream sauce, and chewy bites of sun dried tomato in every forkful. It feels fancy, but you cook it in one pan plus a pot of pasta, so cleanup stays easy.
You also use simple pantry ingredients that you probably already keep around. The recipe scales well, so you can cook it for two or feed a hungry crowd without extra stress.
“This Creamy Marry Me Chicken Pasta Recipe tastes like a restaurant meal at home and disappears from plates every single time. ★★★★★”
Ingredients You Need
Chicken and pasta
- 1 pound boneless skinless chicken breasts
- Slice into thin cutlets so they cook quickly and stay tender.
- 2 teaspoons kosher salt, divided
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- Use the oil from the sun dried tomato jar for extra flavor if you like.
- 12 ounces short pasta
- Penne, rigatoni, fusilli, or cavatappi all work well. Use gluten free pasta if needed.
Sauce base
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- Use jarred minced garlic on busy nights.
- 1 teaspoon crushed red pepper flakes
- Cut this in half if you prefer mild heat.
- 1 cup low sodium chicken broth
- I like Better Than Bouillon for strong flavor.
- 1 cup heavy cream
- Use full fat for the creamiest texture.
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
Flavor boosters
- 1 cup sun dried tomatoes in oil, drained and sliced
- Choose soft, oil packed tomatoes, not the dry bagged kind.
- 1 cup freshly grated parmesan cheese
- Avoid the green can; grate from a block so the sauce melts smoothly.
- 1 tablespoon fresh lemon juice
- Bottled works in a pinch, but fresh tastes brighter.
- 1 tablespoon chopped fresh parsley or basil, plus extra for garnish
Pantry shortcuts and substitutions
- Use half and half instead of heavy cream, but simmer a bit longer to thicken.
- Swap boneless skinless chicken thighs for breasts if you like richer flavor.
- Use pre cooked shredded rotisserie chicken and stir it in at the end to save time.
- Replace chicken broth with vegetable broth if you need a chicken free option.
Equipment list
- Large skillet or sauté pan, 12 inch size
- Large pot for boiling pasta
- Tongs for turning chicken
- Wooden spoon or silicone spatula
- Cutting board and sharp knife
- Measuring cups and spoons
- Colander for draining pasta
Quick Tips & substitutions
- Salt the pasta water generously so the noodles carry flavor into the sauce.
- Cut chicken into thin, even pieces so it cooks quickly and stays juicy.
- Pat chicken dry before seasoning so it browns instead of steaming.
- Use the oil from the sun dried tomato jar as part of the cooking fat for extra flavor.
- Grate parmesan from a block so it melts smoothly and does not clump.
- Keep the heat on low when you add cheese so it melts into the sauce instead of turning grainy.
- Save at least 1 cup of pasta water to adjust the sauce thickness at the end.
- Swap spinach for sun dried tomatoes if you want a milder, kid friendly version.
- Use gluten free pasta and check broth labels to keep the recipe gluten free.
- Stir in cooked shredded chicken at the end if you want to use leftovers instead of raw chicken.
How to Make Creamy Marry Me Chicken Pasta Recipe
Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, usually 1 minute less than the package suggests. Scoop out 1 cup of starchy pasta water, then drain the pasta and set it aside.
Step 2: Season the chicken
Pat the chicken dry with paper towels. In a small bowl, mix 1 teaspoon salt, black pepper, Italian seasoning, and garlic powder. Sprinkle the seasoning mix evenly over both sides of the chicken pieces and press it in lightly.
Step 3: Sear the chicken
Heat the olive oil in a large skillet over medium high heat. Add the chicken in a single layer and leave a little space between pieces so they brown nicely. Cook 4 to 5 minutes per side until the chicken turns golden and the center reaches 165°F, then transfer it to a plate and tent loosely with foil.
Step 4: Build the flavor base
Lower the heat to medium and add the butter to the same skillet. When it melts, add the minced garlic and crushed red pepper flakes and stir for 30 seconds until the garlic smells fragrant. Scrape up the browned bits from the bottom of the pan so they mix into the butter and garlic.
Step 5: Add liquids and herbs
Pour in the chicken broth and stir well. Add the heavy cream, dried oregano, dried basil, and the remaining 1 teaspoon salt. Stir and bring the mixture to a gentle simmer, not a hard boil.
Step 6: Add sun dried tomatoes and thicken
Stir in the sliced sun dried tomatoes. Let the sauce simmer 5 to 7 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon. Keep the heat on medium low so the cream does not scorch.
Step 7: Add cheese and lemon
Turn the heat to low. Sprinkle in the grated parmesan a small handful at a time, stirring after each addition until it melts into the sauce. Stir in the lemon juice and taste, then adjust salt or pepper if needed.
Step 8: Combine pasta and chicken
Slice the cooked chicken into strips or bite size pieces. Add the drained pasta to the skillet with the sauce and toss to coat. Add splashes of reserved pasta water as needed until the sauce reaches your favorite consistency.
Step 9: Finish and garnish
Stir the sliced chicken into the pasta so every piece gets some sauce. Sprinkle chopped fresh parsley or basil over the top. Serve the Creamy Marry Me Chicken Pasta Recipe hot, with extra parmesan on the side.
Recipe Variations
- Gluten free: Use gluten free pasta and confirm that your broth and sun dried tomatoes list gluten free on the label.
- Low carb: Swap pasta for zucchini noodles or steamed broccoli florets and keep the same sauce and chicken.
- Extra veggies: Stir in a few handfuls of baby spinach or chopped kale during the last 2 minutes of simmering.
- Spicy version: Add extra red pepper flakes or a pinch of cayenne to the sauce.
- Extra cheesy: Stir in a handful of shredded mozzarella along with the parmesan for a stretchier sauce.
- Lighter sauce: Use half and half instead of heavy cream and add a bit more pasta water to keep it silky.
Ways to Serve Creamy Marry Me Chicken Pasta Recipe
- Serve with a simple green salad with lemony vinaigrette.
- Add a side of garlic bread or warm crusty baguette to scoop up extra sauce.
- Pair with roasted vegetables like broccoli, asparagus, or green beans.
- Pack leftovers in a thermos for a cozy work or school lunch.
- Top each bowl with extra fresh herbs and a squeeze of lemon for brightness.
Storage Success
Cool leftovers of Creamy Marry Me Chicken Pasta Recipe to room temperature within 1 hour, then store them in an airtight container in the fridge for up to 3 days. Add a splash of milk or broth when you reheat so the sauce loosens up and turns creamy again. Reheat gently on the stove over low heat or in the microwave in short bursts, stirring between each round. Skip freezing, since the cream sauce can turn grainy after it thaws.
Creamy Marry Me Chicken Pasta Recipe
Ingredients
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Scoop out 1 cup of pasta water, then drain the pasta and set aside.
- Pat the chicken dry with paper towels. In a small bowl, combine 1 teaspoon of the salt, black pepper, Italian seasoning, and garlic powder. Sprinkle the seasoning evenly over both sides of the chicken and press it in lightly.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer, leaving some space between pieces. Cook 4 to 5 minutes per side, until golden and the center reaches 165°F. Transfer the chicken to a plate and tent loosely with foil.
- Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and crushed red pepper flakes. Cook, stirring, for about 30 seconds until fragrant, scraping up any browned bits from the bottom of the pan.
- Pour in the chicken broth and stir well. Add the heavy cream, dried oregano, dried basil, and remaining 1 teaspoon salt. Stir and bring the mixture to a gentle simmer over medium heat.
- Stir in the sliced sun dried tomatoes. Let the sauce simmer for 5 to 7 minutes, stirring occasionally, until slightly thickened and it coats the back of a spoon. Keep the heat at medium-low so the cream does not scorch.
- Turn the heat to low. Gradually add the grated parmesan, a small handful at a time, stirring until each addition melts smoothly into the sauce. Stir in the lemon juice, then taste and adjust seasoning if needed.
- Slice the cooked chicken into strips or bite-size pieces. Add the drained pasta to the skillet and toss to coat in the sauce, adding splashes of reserved pasta water as needed to reach your desired consistency.
- Stir the sliced chicken into the pasta until everything is evenly coated with sauce. Sprinkle with chopped fresh parsley or basil and serve hot, with extra parmesan on the side if desired.
Notes
Approximate per serving (1 of 4): 760 calories; fat 39 g; saturated fat 18 g; carbohydrates 60 g; fiber 3 g; sugars 8 g; protein 45 g; sodium 1150 mg. Values are estimates and will vary based on specific ingredients, brands, and portion sizes.
Leave a Reply