Marry Me Chicken Pasta lives up to its swoon-worthy name—tender bites of seasoned chicken bathed in a luscious sun-dried tomato cream sauce, tossed with perfectly al dente penne, and finished with bright ribbons of fresh basil. This one-pan dinner brings romantic Italian-inspired flavors to your table in under 30 minutes, yet tastes like you spent hours in the kitchen.
Why You’ll Love This Recipe
• One-Pan Meal: Minimal cleanup—cook everything in a single skillet.
• Simple Ingredients: Pantry staples and everyday proteins come together effortlessly.
• Speedy Prep and Cook Time: From chopping board to dinner table in about 25 minutes.
• Crowd-Pleasing Comfort: Creamy, savory, and just a hint of heat from red pepper flakes.
• Versatile: Easily swap in gluten-free pasta or chicken thighs to suit your taste.
Ingredients
• 8 ounces penne pasta
• 2 tablespoons olive oil
• 1½ pounds boneless skinless chicken breasts, cut into 1-inch pieces
• Salt and freshly ground black pepper, to taste
• 4 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ¼ teaspoon red pepper flakes (adjust to your heat preference)
• ½ cup sun-dried tomatoes, chopped
• ¾ cup chicken broth
• 1 cup heavy whipping cream
• ¾ cup freshly grated Parmesan cheese, plus extra for serving
• ¼ cup fresh basil, chopped; plus more for garnish
Directions
1. Bring a large pot of salted water to a rolling boil. Add penne and cook 1–2 minutes less than package directions for al dente (it will finish cooking in the sauce). Drain and set aside.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
3. Pat chicken pieces dry, season generously with salt, pepper, Italian seasoning, and red pepper flakes. Add chicken to the skillet in a single layer and cook undisturbed 3–4 minutes. Flip pieces and cook an additional 3–4 minutes, until golden brown and cooked through. Transfer chicken to a plate and tent with foil to keep warm.
4. Reduce heat to medium. Add minced garlic to the same skillet and sauté 30 seconds, stirring constantly, until fragrant but not browned.
5. Stir in chopped sun-dried tomatoes and cook 1 minute, coating them in the garlic-oil mixture.
6. Pour in chicken broth, scraping up any browned bits on the bottom of the pan with a wooden spoon. Simmer 2 minutes, allowing the broth to reduce slightly.
7. Lower heat to medium-low and whisk in heavy cream. Bring to a gentle simmer—do not boil.
8. Gradually sprinkle in ¾ cup Parmesan cheese, whisking continuously until the sauce is smooth and begins to thicken, about 1–2 minutes.
9. Return cooked chicken and drained pasta to the skillet. Toss thoroughly to coat every piece in the creamy sauce. Cook 1–2 more minutes, until everything is heated through and the sauce clings to the pasta.
10. Remove from heat, stir in chopped basil, and season with additional salt and pepper if needed. Garnish with extra Parmesan and basil. Serve immediately.
Pro Tips and Variations
• Chicken Thighs: Substitute boneless skinless thighs for an even juicier result.
• Gluten-Free Option: Swap penne for your favorite gluten-free pasta; cook according to package instructions.
• Lighter Version: Replace heavy cream with half-and-half, or use a blend of Greek yogurt and milk (temper yogurt to avoid curdling).
• Extra Veggies: Fold in baby spinach or steamed broccoli at the end for an added nutrient boost.
• Elevated Flavor: Deglaze with ¼ cup dry white wine before adding chicken broth for a deeper, more complex sauce.
Serving Suggestions
• Crisp Green Salad: A simple arugula-parmesan salad dressed with lemon vinaigrette complements the richness.
• Garlic Bread: Toasted baguette slices rubbed with garlic butter are perfect for sopping up every last bit of sauce.
• Roasted Vegetables: Oven-roasted asparagus or zucchini make a colorful, healthy side.
Storage/Reheating
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, warm gently on the stovetop over low heat, adding a splash of chicken broth or cream to loosen the sauce. Microwave portions in 30-second bursts, stirring in between, until heated through.
Notes
• If your sauce thickens too much after resting, stir in additional broth or cream until you reach your desired consistency.
• For meal prep, cook pasta and sauce separately; combine just before serving to maintain texture.
• Sun-dried tomatoes packed in oil deliver the best flavor—reserve a teaspoon of oil and add it to the skillet for extra richness.
FAQs
Can I make this vegetarian?
Yes—swap chicken for sautéed mushrooms, bell peppers, or artichoke hearts, and use vegetable broth in place of chicken broth.
How can I reduce the heat?
Omit the red pepper flakes entirely or add just a pinch.
Can I freeze Marry Me Chicken Pasta?
Cream-based sauces may separate when frozen; it’s best to freeze the cooked chicken in the sauce (without pasta) and prepare fresh pasta when ready to serve.
What’s the best way to reheat without drying out the chicken?
Reheat gently on low heat with extra liquid (broth or cream) and cover the pan to retain moisture.
Conclusion
Marry Me Chicken Pasta transforms simple ingredients into a restaurant-quality dinner that’s sure to impress, whether you’re cooking for date night or feeding a hungry family. With its velvety sun-dried tomato cream sauce, perfectly seasoned chicken, and ribbon-fresh basil, this comforting pasta delivers big on flavor and minimal fuss—proving once again that the quickest meals can be the most memorable. Enjoy every creamy, dreamy bite!
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