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–+ servings
overhead view of Marry Me Chicken Pasta in a pasta bowl
Olga

Marry Me Chicken Pasta

5 from 2 votes
This creamy marry me chicken pasta is a simple, cozy dish with tender chicken, sun-dried tomatoes, and a rich, silky Parmesan sauce. Perfect with your favorite pasta, it’s easy to make and full of flavor!
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 943
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 boneless skinless chicken breasts, diced
  • 10 oz pasta penne, rigatoni, or fettuccine
  • 2 tbsp seasoned oil from sun-dried tomatoes
  • 2 tbsp cornstarch to coat the chicken
  • 1 tbsp butter
  • 4 cloves garlic minced
  • 1 cup sun-dried tomatoes thinly diced
  • 1¼ cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1 cup chicken broth
  • 1 tsp red pepper flakes optional
  • 2 tsp dried oregano
  • Salt and pepper to taste
  • ½ oz Torn Fresh basil for garnish

Equipment

  • 1 Skillet
  • 1 Pasta Pot
  • 1 Wooden Cutting Board
  • 1 Chef's Knife

Method
 

  1. Cook the Pasta: Boil 10 oz pasta in salted water until al dente. Reserve ½ cup pasta water, then drain and set aside.
  2. Season and Coat the Chicken: In a bowl, toss 4 diced chicken breasts with 2 tbsp cornstarch, 1 tsp oregano, a pinch of salt, pepper, and a pinch of red pepper flakes.
  3. Cook the Chicken: Heat 2 tbsp oil from sun-dried tomatoes in a large skillet over medium-high heat. Cook the chicken until golden and crispy, about 5-6 minutes. Remove from skillet and set aside.
  4. Sauté Garlic and Tomatoes: Melt 1 tbsp butter in the same skillet. Add 4 minced garlic cloves and 1 cup sun-dried tomatoes, thinly diced. Cook for 2-3 minutes until fragrant.
  5. Make the Sauce: Stir in ¾ cup chicken broth and 1 ¼ cups heavy cream. Simmer for 3-5 minutes, stirring occasionally. Add 1 cup freshly grated Parmesan cheese and stir until melted and thickened.
  6. Add Chicken to Sauce: Return the cooked chicken to the skillet and simmer in the sauce for 5 minutes to absorb the flavors.
  7. Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss to coat. Use reserved pasta water as needed to adjust the sauce consistency.
  8. Garnish and Serve: Garnish with fresh basil or parsley and extra Parmesan cheese. Serve warm.

Nutrition

Calories: 943kcalCarbohydrates: 63gProtein: 51gFat: 46gSodium: 530mgFiber: 5gSugar: 6g

Notes

Top Tips

  • Save the Pasta Water: Reserving a little pasta water is key for a silky sauce. Adding a splash at the end will help loosen the sauce if it’s too thick and make it cling to the pasta beautifully.
  • Choose the Right Pan: Use a large skillet to cook the chicken and make the sauce in one pan. This will build up all those flavors from the chicken, sun-dried tomatoes, and garlic in one place.
  • Use Freshly Grated Parmesan: Fresh Parmesan melts into the sauce more smoothly than pre-grated cheese. It adds great flavor and makes the sauce extra creamy.
  • Don’t Overcook the Chicken: Dice the chicken into bite-sized pieces and cook it until just golden brown to keep it juicy. Overcooking can dry it out, so aim for 5-6 minutes per batch.
  • Adjust the Spiciness: Red pepper flakes add a gentle heat, but you can skip them for a mild sauce or add a pinch more if you prefer a bit of spice.
  • Add Fresh Herbs at the End: Finish with fresh basil or parsley for extra flavor and color. They add a fresh touch that brightens up the creamy sauce!

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