Description
Creamy Marry Me Chicken Pasta is a decadent and flavorful dish featuring tender, seasoned chicken breasts cooked to perfection and smothered in a rich, creamy sauce made with garlic, Parmesan, sun-dried tomatoes, and aromatic herbs. Tossed with your choice of pasta, this recipe is a comforting and impressive meal perfect for family dinners or special occasions.
Ingredients
Scale
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 tablespoon olive oil
For the Sauce:
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- ½ teaspoon red pepper flakes (adjust to taste)
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon salt (adjust as needed)
- ¼ teaspoon black pepper
- ½ cup sun-dried tomatoes, chopped
For the Pasta:
- 8 ounces pasta (penne, fettuccine, or linguine)
- ¼ cup reserved pasta water (if needed for sauce consistency)
For Garnish:
- ¼ cup chopped fresh basil or parsley
- Extra grated Parmesan for serving
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve ¼ cup of pasta water, then drain and set the pasta aside.
- Prepare the Chicken: Season both sides of the chicken breasts with salt, black pepper, garlic powder, and paprika. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 5–7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F (75°C). Remove the chicken from the skillet, let it rest for 5 minutes, then slice it into strips.
- Make the Sauce: In the same skillet, reduce heat to medium and melt the butter. Add the minced garlic and sauté for 30 seconds until fragrant. Stir in the heavy cream, chicken broth, Parmesan cheese, red pepper flakes, oregano, basil, salt, and black pepper. Let the sauce simmer for 3–5 minutes, stirring occasionally until it thickens slightly.
- Combine Sun-Dried Tomatoes & Pasta: Stir in the chopped sun-dried tomatoes and simmer for 2 minutes to blend the flavors. Add the cooked pasta to the skillet, tossing to coat it evenly in the sauce. Adjust the sauce’s consistency with reserved pasta water if needed.
- Final Assembly & Serve: Return the sliced chicken to the skillet and mix until well combined. Garnish with chopped fresh basil or parsley and extra grated Parmesan. Serve hot and enjoy!
Notes
- Use any pasta shape you prefer; penne, fettuccine, or linguine work best.
- Adjust red pepper flakes to control the spiciness of the dish.
- Letting the chicken rest before slicing keeps it juicy.
- If the sauce is too thick, add a little more reserved pasta water to reach desired consistency.
- For a lighter version, substitute heavy cream with half-and-half or use a lower-fat cream option.
