Marry Me Chicken Pasta
Description:
“Marry Me Chicken Pasta” gets its name from being so delicious it might inspire a marriage proposal. This dish features tender chicken breasts seared and simmered in a creamy, garlic-infused sun-dried tomato sauce, then tossed with pasta. It’s rich, flavorful, and comforting — perfect for date nights or cozy dinners.
Time Required:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Sevings: 4
Ingredients:
For the Chicken:
2 large boneless, skinless chicken breasts (halved horizontally to make 4 cutlets)
Salt and pepper, to taste
1 tsp garlic powder
1 tsp Italian seasoning
2 tbsp olive oil
For the Sauce:
3 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth (low-sodium
½ cup grated Parmesan cheese
⅓ cup sun-dried tomatoes (in oil), chopped
½ tsp red pepper flakes (optional, for heat)
1 tsp dried thyme or fresh
1 tsp dried basil or fresh
Salt and pepper, to taste
Pasta:
8 oz fettuccine or penne pasta
Salt (for pasta water)
Optional Garnishes:
Chopped parsley or basil
Extra grated Parmesan
Instructions:
1. Cook the Pasta:
Boil salted water and cook pasta according to package directions until al dente.
Drain and set aside. Reserve ½ cup of pasta water in case you want to thin the sauce later.
2. Prepare the Chicken:
Season chicken with salt, pepper, garlic powder, and Italian seasoning.
Heat olive oil in a large skillet over medium-high heat.
Sear chicken 4–5 minutes per side until golden and cooked through (internal temp 165°F).
Remove chicken and set aside on a plate (cover to keep warm).
3. Make the Sauce:
In the same skillet, reduce heat to medium and add a bit more oil if needed.
Sauté garlic for 30 seconds.
Add chicken broth, stir to deglaze the pan (scraping up brown bits).
Stir in heavy cream, sun-dried tomatoes, thyme, basil, red pepper flakes.
Simmer for 5 minutes until slightly thickened.
4. Add Cheese and Chicken:
Stir in Parmesan cheese and simmer for another 2–3 minutes until smooth.
Return chicken to the pan and simmer in the sauce for 3–5 minutes to absorb flavor.
5. Combine with Pasta:
Toss cooked pasta into the sauce. Add a splash of reserved pasta water if needed to loosen the sauce.
Taste and adjust salt/pepper.
6. Serve:
Plate and garnish with fresh parsley or basil and extra Parmesan if desired.
Nutritional Info (Per Serving, Approximate):
Nutrient Amount
Calories 610 kcal
Protein 36g
Carbohydrates 45g
Fat 34g
Saturated Fat 15g
Fiber 3g
Sugar 5g
Sodium 520mg
Nutritional values may vary based on specific ingredients and pasta type used.
Common Questions & Answers:
Q1: Can I use chicken thighs instead of breasts?
A: Yes! Boneless, skinless thighs work great and stay very juicy.
Q2: Can I make it lighter?
A: Substitute half-and-half or evaporated milk for heavy cream, and reduce Parmesan cheese. Sauce may be thinner.
Q3: Is it spicy?
A: Only mildly, from red pepper flakes. Omit them if you want it mild.
Q4: Can I make it ahead of time?
A: Yes, the sauce and chicken can be made 1–2 days in advance. Reheat gently before tossing with pasta.
Q5: What pasta types work best?
A: Fettuccine, penne, linguine, or rigatoni are all great for soaking up the creamy sauce.
Q6: Can I add vegetables?
A: Yes! Spinach, mushrooms, or broccoli can
be sautéed and added to the sauce.