Creamy sun-dried tomato chicken over pasta so good it might just get you a proposal ♡
The magic here is the sauce. Sun-dried tomatoes, garlic, parmesan, and cream melt into a rich, tangy base that coats every noodle. The chicken gets seared golden first, then finishes cooking right in the sauce so it soaks up all that flavor.
Pull out your biggest skillet and a box of penne. This is a one-pan dinner that looks fancy but takes 30 minutes. Let’s make it together.
Ingredients
Marry Me Chicken Pasta
- 1.5 lbs boneless skinless chicken breasts
- 12 oz penne pasta
- 1/2 cup sun-dried tomatoes, chopped
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Optional add-ins:
- Baby spinach
- Artichoke hearts
- Kalamata olives
- Roasted red peppers
How to Make Marry Me Chicken Pasta
- Cook. Boil the penne according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Sear. Season the chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 5 to 6 minutes per side until golden and cooked through to 165F. Remove and let rest.
- Build. In the same skillet, add garlic and sun-dried tomatoes. Cook for 1 minute until fragrant. Pour in the chicken broth, heavy cream, and red pepper flakes. Bring to a simmer and cook for 3 to 4 minutes until slightly thickened.
- Combine. Stir in the parmesan until melted and smooth. Add the cooked penne and toss to coat. Splash in pasta water if the sauce needs loosening. (Don’t skip the pasta water, it helps everything come together.)
- Serve. Slice the chicken and place it on top of the pasta. Garnish with fresh basil and extra parmesan. Serve straight from the skillet.
Tips
- Pound the chicken to an even thickness before searing. This prevents dry edges and raw centers.
- Use oil-packed sun-dried tomatoes for the best flavor. Drain them first but save the oil for searing the chicken.
- Don’t skip the pasta water. The starch helps the sauce cling to every noodle.
- Add spinach in the last 2 minutes. It wilts quickly and adds color without extra work.
- This sauce thickens as it sits. Add a splash of broth when reheating leftovers.
Variations
- Marry me chicken bake: Transfer everything to a baking dish, top with mozzarella, and broil for 3 to 4 minutes until bubbly.
- Tuscan style: Add artichoke hearts and baby spinach to the sauce for a Tuscan twist.
- Spicy marry me chicken: Double the red pepper flakes and add a tablespoon of calabrian chili paste.
- Lighter version: Use half-and-half instead of heavy cream and swap in whole wheat penne.
- Marry me shrimp pasta: Replace chicken with large shrimp. Sear for 2 minutes per side instead.
FAQ
Can I make marry me chicken pasta ahead of time?
Yes. Store the sauce and chicken separately from the pasta. Reheat the sauce on the stove, add a splash of broth to loosen it, then toss in the pasta.
What pasta shape works best?
Penne and rigatoni are the best choices because the sauce gets trapped inside the tubes. Farfalle and fusilli also work well.
Can I use chicken thighs instead?
Absolutely. Boneless skinless thighs are juicier and more forgiving. Sear them the same way and adjust cook time as needed.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. The sauce will thicken overnight. Add chicken broth or a splash of cream when reheating.
Is marry me chicken pasta spicy?
Not really. The red pepper flakes add warmth, not heat. If you’re sensitive to spice, reduce or skip the flakes entirely.
Marry Me Chicken Pasta
Seared chicken in a creamy sun-dried tomato parmesan sauce tossed with penne pasta.
Ingredients
Method
- Cook. Boil penne until al dente. Drain, reserving 1/2 cup pasta water.
- Sear. Season chicken with salt, pepper, and Italian seasoning. Sear in olive oil for 5 to 6 minutes per side until golden. Remove and rest.
- Build. Saute garlic and sun-dried tomatoes for 1 minute. Add broth, cream, and red pepper flakes. Simmer 3 to 4 minutes.
- Combine. Stir in parmesan until melted. Add penne and toss. Use pasta water to loosen if needed.
- Serve. Slice chicken, place on top. Garnish with basil and extra parmesan.
Notes
Pound chicken to even thickness for even cooking.
Save pasta water to help the sauce cling to the noodles.
