Name: Marry Me Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 8 oz pasta (penne, fettuccine, or your choice); 1 lb boneless, skinless chicken breasts; 2 tbsp olive oil; 1 tsp Italian seasoning; 1 tsp paprika; Salt and black pepper, to taste; 3 cloves garlic, minced; 1/2 cup sun-dried tomatoes, chopped; 1 cup chicken broth; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 1/2 tsp red pepper flakes (optional); 1 tbsp fresh basil or parsley, chopped (for garnish)

Why You’ll Love This Recipe

I love how this pasta brings together simple ingredients to create something that tastes restaurant‑worthy. The creamy sauce is tangy from sun‑dried tomatoes, savory from Parmesan, and aromatic from garlic and herbs. I find it’s perfect for date nights, family dinners, or any time I want a cozy, impressive meal without complicated steps.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 8 oz pasta (penne, fettuccine, or your favorite)
• 2 tablespoons olive oil
• 1 lb boneless, skinless chicken breasts, cut into strips or bite‑sized pieces
• Salt and black pepper to taste
• 1 teaspoon paprika
• 3 cloves garlic, minced
• ½ cup sun‑dried tomatoes (oil‑packed, drained and chopped)
• 1 teaspoon Italian seasoning
• 1 cup chicken broth
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• Fresh basil or parsley for garnish

Directions

I cook the pasta in salted boiling water until al dente, reserve about ½ cup of pasta water, then drain and set aside.
While the pasta cooks, I heat olive oil in a large skillet over medium‑high heat. I season the chicken with salt, pepper, and paprika, then cook until golden and fully cooked—about 5–6 minutes. I remove it from the pan and set aside.
In the same skillet, I add garlic and sun‑dried tomatoes, sautéing for about 1 minute until fragrant.
I stir in Italian seasoning, chicken broth, and heavy cream, then bring to a gentle simmer.
I add Parmesan cheese, stirring until the sauce is smooth and slightly thickened.
I return the chicken to the skillet and simmer for 2–3 minutes, letting flavors meld.
I toss the cooked pasta into the sauce, adding reserved pasta water if I need to loosen it.
I garnish with fresh basil or parsley before serving.

Servings And Timing

This recipe serves 4 people and takes about 30 minutes total—10 minutes prep and 20 minutes cooking.

Variations

I sometimes swap chicken breasts for chicken thighs for extra juiciness.
I add a pinch of red pepper flakes for a spicy kick.
I occasionally stir in spinach or mushrooms for more vegetables.
For extra tang, I use a splash of white wine instead of part of the broth.
I switch Parmesan for Pecorino Romano for a sharper, saltier finish.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm gently on the stovetop or in the microwave, adding a splash of cream or broth to bring the sauce back to life.

FAQs

1. Can I make this ahead of time?

Yes, but I prefer cooking the pasta fresh so it doesn’t over‑soften. The sauce and chicken can be prepared earlier, then reheated and tossed with freshly cooked pasta.

2. Can I use jarred sun‑dried tomatoes not packed in oil?

Yes, but I soak them in hot water for 10 minutes to soften before chopping.

3. What pasta shape works best?

I like short pasta like penne or rigatoni for catching sauce, but long pasta like fettuccine also works beautifully.

4. Can I make it lighter?

I swap heavy cream for half‑and‑half and use less Parmesan—though the sauce will be a bit thinner.

5. Can I freeze Marry Me Chicken Pasta?

I don’t recommend freezing with pasta, but the chicken and sauce alone freeze well for up to 2 months. I thaw overnight, reheat, and toss with fresh pasta.

Conclusion

I find Marry Me Chicken Pasta to be a rich, comforting, and flavorful meal that feels special yet comes together quickly. The creamy, savory sauce and tender chicken make it a dish I love to serve when I want to impress with minimal effort.