This Marry Me Chicken Pasta brings together tender strips of juicy chicken with a luscious garlic-Parmesan cream sauce, dotted with sun-dried tomatoes and wrapped in perfectly cooked pasta. It’s the kind of dinner I love to whip up when I want something that feels a little special but doesn’t take hours in the kitchen. Comforting, flavorful, and undeniably crave-worthy, this pasta is a keeper.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
1 lb (450g) boneless, skinless chicken breasts, cut into strips
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
4 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup chicken broth
1 cup heavy cream
3/4 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
12 oz (340g) pasta of choice (penne, rigatoni, or fettuccine)
Fresh parsley or basil, for garnish
Directions
I start by cooking the pasta in salted boiling water according to the package directions. Just before draining, I reserve 1/2 cup of the pasta water.
While the pasta cooks, I heat the olive oil in a large skillet over medium-high heat. Then I season the chicken with salt, pepper, and paprika, and sear the pieces for about 4–5 minutes per side until golden and fully cooked. Once done, I remove them from the skillet and set aside.
In the same skillet, I sauté the minced garlic for about a minute until it’s fragrant. I then toss in the chopped sun-dried tomatoes and cook for another minute.
I pour in the chicken broth, scraping up any browned bits from the bottom of the pan, and then stir in the heavy cream, Parmesan cheese, oregano, and thyme. I let the sauce simmer for 2–3 minutes until slightly thickened.
I return the cooked chicken to the skillet, tossing it to coat in the creamy sauce. Then I add the cooked pasta and mix everything well. If needed, I use some reserved pasta water to loosen the sauce to the perfect consistency.
Finally, I garnish with freshly chopped parsley or basil and serve hot.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 530 kcal per serving
Variations
I sometimes swap the chicken for shrimp or even sautéed mushrooms for a vegetarian twist.
If I want a bit of heat, I add red pepper flakes to the sauce.
I occasionally stir in spinach at the end for a pop of color and extra nutrition.
Instead of Parmesan, I’ve used Pecorino Romano for a sharper bite.
For a low-carb version, I’ve served the creamy chicken sauce over zucchini noodles or cauliflower rice.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of milk or chicken broth to a skillet and warm the pasta over medium-low heat, stirring frequently to bring the sauce back to life. The microwave also works—just make sure to cover it and stir halfway through heating.
FAQs
How do I know when the chicken is fully cooked?
I cook the chicken until it’s golden on the outside and no longer pink in the center. An internal temperature of 165°F (75°C) is the safest way to check for doneness.
Can I use pre-cooked or rotisserie chicken?
Yes, I’ve used rotisserie chicken in a pinch. I just skip the searing step and add it to the sauce to heat through before tossing with the pasta.
What kind of pasta works best with this dish?
I usually go with penne, rigatoni, or fettuccine—something sturdy to hold up to the rich sauce. But really, any pasta I have on hand can work.
Can I make this dish ahead of time?
I prefer it fresh, but I’ve made it ahead and reheated it with good results. Just keep the pasta and sauce separate if possible to avoid it drying out.
Is there a dairy-free alternative to the cream?
For a dairy-free version, I’ve used coconut cream or a plant-based cooking cream. The flavor will change slightly, but it’s still delicious.
Conclusion
This Easy Marry Me Chicken Pasta is one of those dishes that hits all the right notes—rich, creamy, flavorful, and totally satisfying. Whether I’m cooking for a date night or just want something indulgent for myself, it never disappoints. It’s quick, it’s easy, and most importantly, it’s downright delicious.
Recipe:
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Easy Marry Me Chicken Pasta Recipe with Creamy Garlic Parmesan
- Total Time: 30 minutes
- Yield: 4 servings
Description
This Easy Marry Me Chicken Pasta features tender chicken strips in a creamy garlic-Parmesan sauce with sun-dried tomatoes, served over your favorite pasta. It’s a rich and comforting one-pan meal perfect for a quick weeknight dinner or special occasion.
Ingredients
2 tablespoons olive oil
1 lb (450g) boneless, skinless chicken breasts, cut into strips
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
4 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup chicken broth
1 cup heavy cream
3/4 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
12 oz (340g) pasta of choice (penne, rigatoni, or fettuccine)
Fresh parsley or basil, for garnish
Instructions
- Cook the pasta in salted boiling water according to package directions. Reserve 1/2 cup of the pasta water before draining.
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken with salt, pepper, and paprika, then sear in the skillet for 4–5 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, sauté the minced garlic for 1 minute until fragrant.
- Add the chopped sun-dried tomatoes and cook for another minute.
- Pour in chicken broth, scraping up any browned bits from the pan.
- Stir in heavy cream, Parmesan cheese, oregano, and thyme. Simmer for 2–3 minutes until slightly thickened.
- Return cooked chicken to the skillet and toss to coat in the sauce.
- Add cooked pasta to the skillet and mix everything well. Use reserved pasta water as needed to adjust sauce consistency.
- Garnish with fresh parsley or basil and serve hot.
Notes
Use rotisserie chicken for a quicker version—just skip the searing step.
Swap chicken for shrimp or sautéed mushrooms for a different protein or vegetarian option.
Add red pepper flakes for a touch of heat.
Stir in spinach at the end for extra color and nutrients.
Pecorino Romano can replace Parmesan for a sharper flavor.
Serve the sauce over zucchini noodles or cauliflower rice for a low-carb version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 4g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 120mg
