The scent of rosemary and garlic always takes me back to my school’s teachers’ lounge during those quiet afternoons when we’d bring in dishes to share. One Friday in late spring, just before retirement, I carried in a large dish of creamy chicken pasta, not knowing it would become one of the most requested recipes in our little circle.
I had found the inspiration during a short trip to a quaint Italian café tucked into a side street near the convent in Lucca. The owner, a soft-spoken older woman named Rosa, served it with a small glass of wine and a smile that reminded me of my mother’s when she knew she had made something everyone would love. That pasta—rich, comforting, full of warmth—lingered with me long after the trip ended.
Years later, I made my own version for a dinner at our local church to welcome a new choir director. A widow from Georgia, she had a sharp ear for harmony and a softer heart than she liked to admit. She asked me for the recipe before dessert was served. That night, someone jokingly called it “Marry Me Chicken Pasta” and the name stuck.
This dish isn’t just food. It’s the way people lean in closer when the sauce hits the table. It’s the pause between the first bite and the smile.
Short Description
Creamy, flavorful, and packed with tender chicken and sun-dried tomatoes, Marry Me Chicken Pasta is the kind of dish that makes people fall in love—with dinner and possibly with you.
Key Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts, halved horizontally
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
For the Sauce:
- 3 garlic cloves, minced
- ½ cup sun-dried tomatoes (in oil), drained and chopped
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- ½ teaspoon red pepper flakes
For the Pasta:
- 8 oz penne pasta, cooked al dente
- 1 tablespoon chopped fresh basil (optional)
Tools Needed
- Large skillet
- Pasta pot
- Cutting board and knife
- Tongs or spatula
- Measuring cups and spoons
- Grater (for Parmesan)
- Ladle or slotted spoon
Cooking Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook penne until al dente (about 10 minutes). Drain and set aside.
Step 2: Season the Chicken
Season both sides of the chicken with salt, pepper, and Italian seasoning. Patting the chicken dry helps get a better sear.
Step 3: Sear the Chicken
Heat olive oil in a large skillet over medium-high. Sear chicken 4–5 minutes per side until golden brown and fully cooked (internal temp: 165°F). Remove and let rest.
Step 4: Make the Sauce
In the same skillet, lower heat to medium. Add garlic and sauté 30 seconds. Stir in sun-dried tomatoes. Pour in cream and chicken broth. Simmer 3–4 minutes, then stir in Parmesan and red pepper flakes. Simmer another 2 minutes until thickened.
Step 5: Slice and Return Chicken
Slice the cooked chicken into strips and return to skillet. Add the cooked pasta. Toss to coat everything in the sauce and warm through.
Step 6: Garnish and Serve
Top with chopped fresh basil if using. Serve hot, with extra Parmesan if desired.
Why You’ll Love This Recipe
Flavor Explosion: The cream, garlic, sun-dried tomatoes, and Parmesan create a rich and savory sauce with just the right heat.
Simple and Elegant: Looks and tastes restaurant-worthy, but made with pantry staples and easy techniques.
Family-Friendly: Mild enough for kids but rich enough for adults. A perfect weeknight upgrade.
Perfect for Entertaining: Makes a great impression, ideal for date nights or hosting guests.
One-Skillet Wonder: Less cleanup, more enjoyment.
Mistakes to Avoid & Solutions
Overcooking the Chicken: Dry chicken ruins the dish. Use a meat thermometer and pull it at 165°F.
Too Much Heat: Red pepper flakes pack a punch. Start small; you can always add more.
Too Thin Sauce: Simmer longer if the sauce is watery. Add more Parmesan to help thicken.
Curdled Cream: Don’t boil the sauce aggressively. Keep it at a low simmer to prevent separation.
Sticky Pasta: Rinse briefly in cool water after draining if not using immediately, or toss with a bit of oil.
Serving and Pairing Suggestions
Serve it with a crisp green salad or roasted vegetables.
Garlic bread or a rustic baguette helps scoop every bit of sauce.
Pair with a chilled white wine like Pinot Grigio or Sauvignon Blanc.
Serve plated for date night or buffet-style for a crowd.
Storage and Reheating Tips
Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheat: Reheat gently on the stovetop over low heat, adding a splash of cream or broth to loosen the sauce.
Microwave: Heat in short bursts (30–45 seconds), stirring in between to avoid drying out.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless thighs work well and stay juicy. Just adjust cooking time as needed.
2. What pasta works best besides penne?
Fusilli, rigatoni, or farfalle hold the sauce beautifully. Long noodles like fettuccine also work.
3. Can I make it ahead of time?
Yes. Prepare the sauce and chicken in advance. Cook pasta fresh and combine when reheating.
4. Can I make it lighter?
Swap heavy cream with half-and-half or whole milk (though the sauce will be thinner). Use grilled chicken for less fat.
5. What can I substitute for sun-dried tomatoes?
Try roasted red peppers for a similar sweetness and texture.
Tips & Tricks
Let the chicken rest before slicing to retain juices.
Grate your own Parmesan for better melt and flavor.
Save some pasta water to adjust sauce consistency if needed.
Toast the sun-dried tomatoes briefly for more depth of flavor.
Garnish with a drizzle of good olive oil or shaved Parmesan for a finishing touch.
Recipe Variations
Creamy Tuscan Spin: Add a handful of baby spinach in the last few minutes for color and nutrients.
Spicy Version: Add extra red pepper flakes or a splash of hot sauce to the sauce base.
Mushroom Swap: Replace sun-dried tomatoes with sautéed mushrooms for an earthier version.
Gluten-Free Option: Use gluten-free penne and ensure broth and cheese are GF-certified.
Pesto Chicken Pasta: Replace sun-dried tomatoes with 2 tablespoons of basil pesto and skip the red pepper flakes.
Final Thoughts
After all these years, I still make this dish on evenings when the house feels quiet and the weather hints at change. It fills the kitchen with something that feels like company. A good meal doesn’t need fanfare, it only needs heart, and a little time at the stove.
Marry Me Chicken Pasta
Print ThisIngredients
- For the Chicken:
- 2 boneless, skinless chicken breasts, halved horizontally
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- For the Sauce:
- 3 garlic cloves, minced
- ½ cup sun-dried tomatoes (in oil), drained and chopped
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- ½ teaspoon red pepper flakes
- For the Pasta:
- 8 oz penne pasta, cooked al dente
- 1 tablespoon chopped fresh basil (optional)
Instructions
Step 1: Cook Pasta
Boil salted water, cook penne until al dente (about 10 mins), drain, and set aside.
Step 2: Season Chicken
Pat chicken dry, then season with salt, pepper, and Italian seasoning.
Step 3: Sear Chicken
Heat olive oil over medium-high. Sear chicken 4–5 mins per side until golden and cooked through (165°F). Remove and rest.
Step 4: Make Sauce
Lower heat to medium. Sauté garlic 30 secs, add sun-dried tomatoes. Stir in cream and broth, simmer 3–4 mins. Add Parmesan and red pepper flakes, simmer 2 mins more.
Step 5: Combine
Slice chicken, return to skillet with pasta. Toss to coat and heat through.
Step 6: Serve
Garnish with fresh basil and extra Parmesan if desired. Serve hot.
