Marry Me Chicken Pasta (Printable version)

Creamy sun-dried tomato and parmesan sauce with tender chicken and pasta — a rich, crowd-pleasing weeknight dish.

# What You’ll Need:

→ Meats

01 - 2 large boneless, skinless chicken breasts

→ Pasta

02 - 12 ounces penne or fettuccine pasta

→ Dairy

03 - 1/2 cup heavy cream
04 - 1/2 cup freshly grated Parmesan cheese

→ Vegetables & Aromatics

05 - 4 cloves garlic, minced
06 - 1 small yellow onion, finely diced
07 - 1/2 cup sun-dried tomatoes, drained and sliced
08 - Fresh basil leaves, for garnish
09 - 2 tablespoons olive oil

→ Liquids

10 - 1 cup low-sodium chicken broth
11 - 1/2 cup reserved pasta cooking water (as needed)

→ Spices & Herbs

12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon crushed red pepper flakes (optional)
14 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Bring a large pot of salted water to a rolling boil and cook the pasta until al dente according to package directions. Reserve 1/2 cup of the pasta cooking water, then drain and set the pasta aside.
02 - Pat the chicken breasts dry and season both sides generously with salt and freshly ground black pepper.
03 - Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden and cooked through, about 5–6 minutes per side depending on thickness. Transfer the chicken to a plate and keep loosely covered.
04 - In the same skillet, reduce heat to medium and add the diced onion. Cook until translucent, about 2–3 minutes. Add the minced garlic, sliced sun-dried tomatoes, dried oregano and crushed red pepper flakes; sauté for about 1 minute, stirring to combine and release aromas.
05 - Pour in 1 cup of low-sodium chicken broth and bring to a gentle simmer, scraping up any browned bits from the skillet to incorporate flavor.
06 - Lower the heat, stir in 1/2 cup heavy cream and 1/2 cup freshly grated Parmesan cheese, and simmer until the sauce begins to thicken, about 3–4 minutes. Adjust seasoning with salt and pepper.
07 - Slice the cooked chicken into strips and return to the skillet. Add the drained pasta and toss to coat, adding reserved pasta water a splash at a time to loosen the sauce until it reaches the desired consistency.
08 - Taste and adjust seasoning if necessary. Serve portions garnished with fresh basil leaves and additional grated Parmesan if desired.

# Expert Advice:

01 -
  • The sauce clings to every bite in a way that somehow feels both rich and light, a trick you'll want to steal for other pastas.
  • The leftovers (if you manage any) make for the kind of desk lunch that draws envious glances across the office or kitchen counter alike.
02 -
  • Once, I rushed the cream in over high heat and ended up with a split sauce — slow and steady ensures utter silkiness.
  • Letting your chicken rest before slicing might seem like a pause you can skip, but it keeps every bite moist and flavorful.
03 -
  • Using room temperature cream really does prevent curdling and blends in much faster — leave the carton out while prepping everything else.
  • Browning the chicken thoroughly before slicing not only seals in juices but brings out a toasted flavor that flavors the whole sauce.
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