Use freshly grated parmesan. Fresh parmesan melts smoothly into the sauce and creates the signature creamy texture that makes marry me chicken pasta so rich and flavorful.
Don’t overcook the chicken. Sear the chicken until golden and just cooked through. This keeps the chicken juicy and tender when mixed into the creamy sun-dried tomato chicken pasta sauce.
Reserve pasta water. Adding a splash of pasta cooking water helps loosen the sauce and helps it cling perfectly to the pasta for a silky creamy chicken pasta texture.
Choose the right pasta shape. Rigatoni, penne, or fettuccine work best because they hold the creamy garlic parmesan sauce well, making every bite full of flavor.
Oil-packed sun-dried tomatoes are best. They add a slightly sweet, tangy flavor that balances the richness of the cream sauce in this marry me chicken pasta recipe.
Add vegetables if desired. Spinach, mushrooms, or roasted red peppers blend well with the creamy sauce and make the pasta even more satisfying.
Adjust the heat. A pinch of red pepper flakes adds gentle heat that enhances the garlic and parmesan flavors without overpowering the dish.
Make it restaurant-quality. Finish the pasta with fresh basil and extra parmesan cheese just before serving for a vibrant, flavorful Italian-style creamy chicken pasta.
Marry Me Chicken Pasta – Creamy Sun-Dried Tomato Chicken Pasta Recipe
This Marry Me Chicken Pasta is a rich, creamy pasta recipe made with tender seared chicken, garlic, parmesan, and sun-dried tomatoes in a luxurious cream sauce. Inspired by the viral Marry Me Chicken, this pasta version is comforting, flavorful, and perfect for weeknight dinners or special occasions. The savory garlic parmesan sauce coats every bite of pasta and juicy chicken, creating an irresistible dish that tastes restaurant-quality but is easy to make at home in about 30 minutes.
Servings 4 servings
Calories 680kcal
Cost $16 for entire recipe
Equipment
- Large pot (for cooking pasta)
- Large skillet or sauté pan
- Cutting board
- Sharp knife
- Wooden spoon or silicone spatula
- Colander (for draining pasta)
- Measuring cups and spoons
- Cheese grater (for fresh parmesan)
Ingredients
Chicken
- 2 large boneless skinless chicken breasts sliced into cutlets
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
- 2 tablespoons olive oil
Pasta
- 12 oz pasta penne, fettuccine, or rigatoni
Cream Sauce
- 3 tablespoons butter
- 4 cloves garlic minced
- ½ cup sun-dried tomatoes chopped
- 1½ cups heavy cream
- ¾ cup grated parmesan cheese
- ½ cup chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes optional
- Salt and pepper to taste
Finish
- ¼ cup fresh basil or parsley
- Extra parmesan for serving
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook pasta according to package directions. Reserve ½ cup pasta water, then drain and set aside.
Season and Cook the Chicken
- Season chicken with salt, pepper, paprika, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden and cooked through.
- Remove chicken and slice into strips.
Make the Cream Sauce
- Reduce heat to medium.
- In the same skillet:
- Melt butter.
- Add garlic and cook 30 seconds until fragrant.
- Stir in sun-dried tomatoes.
- Pour in: heavy cream and chicken broth.
- Simmer for 3–4 minutes.
Add Cheese and Seasonings
- Whisk in parmesan cheese until melted.
- Add: Italian seasoning, red pepper flakes, salt and pepper.
- Italian seasoning
- red pepper flakes
- salt and pepper
- Let the sauce simmer until slightly thick.
Combine Everything
- Add cooked pasta and sliced chicken to the skillet.
- Toss until the pasta is coated in the creamy sauce. Add a splash of reserved pasta water if needed to loosen the sauce.
Garnish and Serve
- Top with: fresh basil or parsley and extra parmesan.
- Serve immediately.