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The Ultimate Creamy Marry Me Chicken Pasta (Ready in 30 Minutes)

A close-up of creamy marry me chicken pasta featuring penne noodles and sliced chicken breast on a white plate.
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Make this restaurant-style Marry Me Chicken Pasta for an impressive yet easy weeknight dinner. It features tender seared chicken coated in a rich, creamy sun-dried tomato and garlic parmesan sauce tossed with your favorite pasta.

Ingredients

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  • 2 large boneless, skinless chicken breasts, halved horizontally to make 4 thin cutlets
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil, divided
  • 1 tablespoon unsalted butter
  • 1/2 cup sun-dried tomatoes in oil, drained and roughly chopped
  • 4 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1 1/2 cups heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup reserved pasta water
  • 12 ounces penne or rigatoni pasta
  • 1/4 cup fresh basil, chopped, for garnish

Instructions

  1. Cook the pasta according to package directions until al dente. Before draining, reserve about 1/2 cup of the starchy pasta water. Drain the pasta and set aside.
  2. In a small bowl, mix the smoked paprika, garlic powder, oregano, salt, and pepper. Pat the chicken cutlets dry and season both sides evenly with the spice mixture.
  3. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken for 3 to 4 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
  4. Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and the butter to the same skillet. Add the chopped sun-dried tomatoes and cook for 1 minute until fragrant.
  5. Add the minced garlic and cook for about 30 seconds until you smell it, being careful not to burn it.
  6. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Let the broth simmer and reduce slightly for 2 minutes.
  7. Stir in the heavy cream. Bring the sauce to a gentle simmer, then reduce the heat to low.
  8. Stir in the grated Parmesan cheese until the sauce is smooth and thickened. If the sauce seems too thick, stir in a little of the reserved pasta water until you reach your desired consistency.
  9. Slice the cooked chicken breasts into strips. Add the cooked pasta and the sliced chicken back into the skillet with the sauce. Toss everything gently to coat evenly.
  10. Simmer for 1 to 2 minutes to allow the pasta to absorb the sauce.
  11. Serve immediately. Garnish each serving with fresh chopped basil and extra grated Parmesan cheese.

Notes

  • For an easy one-pot pasta method, cook the pasta directly in the sauce mixture. Add the uncooked pasta to the skillet with the broth and cream, adding extra broth or water as needed to cover the pasta completely. Cook, stirring frequently, until the pasta is done and the liquid has reduced to a thick sauce consistency before adding the chicken back in.
  • You can substitute chicken thighs for breasts if you prefer darker meat.
  • Use high-quality Parmesan cheese that you grate yourself for the best melting texture in the sauce.

Nutrition

Find it online: https://mdlatdmm.com/marry-me-chicken-pasta-recipe/