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Marry Me Chicken Pasta is showcased in this delicious-looking featured image.

Irresistible Marry Me Chicken Pasta

This Marry Me Chicken Pasta recipe is a creamy, flavorful dish featuring tender chicken, sun-dried tomatoes, and Parmesan cheese. The rich sauce coats perfectly cooked pasta for an unforgettable meal that's sure to impress.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 lb pasta fettuccine, penne, or your favorite shape
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup sun-dried tomatoes, oil-packed, drained and chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes optional
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons chopped fresh basil, for garnish
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1/2 cup reserved pasta water optional

Equipment

  • large skillet
  • large pot
  • colander
  • cutting board
  • Chef's knife
  • Measuring cups
  • Measuring spoons
  • wooden spoon or spatula

Method
 

  1. Season the chicken pieces generously with salt and pepper.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken in a single layer (you may need to do this in batches) and sear until golden brown on all sides and cooked through. Remove the chicken from the skillet and set aside.
  3. Add the remaining 1 tablespoon of olive oil to the skillet. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic, sun-dried tomatoes, oregano, and red pepper flakes (if using) and cook for another minute until fragrant.
  4. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer and cook for a few minutes until slightly reduced.
  5. Stir in the heavy cream and Parmesan cheese. Bring to a simmer, stirring constantly, until the cheese is melted and the sauce is smooth and slightly thickened.
  6. Return the cooked chicken to the skillet. Stir to coat the chicken with the sauce. Simmer for 5-10 minutes, allowing the flavors to meld together.
  7. While the sauce is simmering, cook the pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
  8. Add the cooked pasta to the skillet with the chicken and sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  9. Serve immediately, garnished with fresh basil and extra Parmesan cheese.

Notes

For best results, use high-quality ingredients. Oil-packed sun-dried tomatoes provide the most flavor. Be sure to sear the chicken in batches to achieve a golden-brown crust. If you prefer a lighter sauce, you can try using a lower-fat cream, but the richness may be affected. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.