Irresistible Marry Me Chicken Pasta with Sun-Dried Tomato Cream
Marry Me Chicken earned its name from home cooks claiming it was good enough to inspire a proposal, and one bite of the sun-dried tomato cream sauce makes that easy to believe.
This marry me chicken pasta takes that famous sauce and tosses it with pasta, layering seared chicken, sun-dried tomatoes, and parmesan into every bite.
Why You Will Love This Recipe
- Sun-dried tomatoes add a concentrated, slightly sweet tang that makes this sauce genuinely special.
- The parmesan cream sauce comes together in the same skillet as the chicken.
- A touch of red pepper flakes adds warmth without overwhelming the dish.
- Ready in about 35 minutes, making it special enough for date night but easy on a weeknight.
- A viral favorite for good reason, now in pasta form.
Ingredients
- 12 ounces penne pasta
- 2 large chicken breasts, sliced into strips
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup chopped sun-dried tomatoes
- 1 cup chicken broth
- 1 1/2 cups heavy cream
- 1 cup grated parmesan cheese
- 1/2 teaspoon red pepper flakes
- 1/4 cup chopped fresh basil, for garnish
Crockery and Time To Create
- Large pot for boiling pasta
- Large deep skillet
- Tongs
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
- Serves: 4
Ingredient Substitutions and Variations
- Turkey breast, sliced: replaces chicken breast for a leaner protein option.
- Chicken thighs, sliced: replace chicken breast for a juicier, richer bite.
- Half-and-half: replaces heavy cream for a slightly lighter sauce.
- Gluten-free penne: replaces regular pasta for a gluten-free version.
- Turkey sausage links, sliced: adds a savory addition alongside the chicken for extra depth.
- Fresh cherry tomatoes: add alongside the sun-dried tomatoes for extra freshness and color.
Step-by-Step Instructions
Cook the Pasta Boil the penne in salted water until al dente, about 11 minutes. Reserve 1/2 cup of the pasta water, then drain and set the noodles aside.
Sear the Chicken Season the chicken strips with the Italian seasoning, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat and cook the chicken for 5 to 6 minutes, stirring occasionally, until golden and cooked through.
Rest and Set Aside the Chicken Transfer the cooked chicken to a plate and set aside, letting it rest while the sauce comes together in the same skillet.
Sauté the Sun-Dried Tomatoes In the same skillet, melt the butter over medium heat. Add the minced garlic and chopped sun-dried tomatoes, cooking for 60 to 90 seconds, stirring constantly, until fragrant.
Build the Cream Sauce Pour in the chicken broth and heavy cream, whisking to combine with the browned bits left in the skillet. Bring to a gentle simmer and cook for 4 to 5 minutes until it begins to thicken slightly.
Melt in the Parmesan and Spice Reduce the heat to low and whisk in the grated parmesan a little at a time until the sauce turns glossy and coats the back of a spoon. Stir in the red pepper flakes.
Toss in the Pasta Add the drained penne directly into the skillet. Toss gently with tongs, adding splashes of the reserved pasta water as needed, until the pasta is fully coated in the sauce.
Return the Chicken to the Pan Add the cooked chicken back into the skillet, tossing gently to warm it through and coat it evenly in the sauce, about 1 to 2 minutes.
Garnish and Serve Plate the pasta immediately while it is hot and glossy, finishing with a sprinkle of chopped basil before serving.
Pro Tips for Best Results
- Chop the sun-dried tomatoes finely so their flavor distributes evenly through the sauce.
- Keep the sauce at a gentle simmer, since boiling cream can cause it to separate.
- Save the pasta water before draining, since it helps loosen the sauce to the right consistency.
- Adjust the red pepper flakes to taste, since heat levels vary by brand.
- Use freshly grated parmesan rather than pre-shredded for a smoother melting sauce.
Common Mistakes to Avoid
- Using oil-packed sun-dried tomatoes without draining: excess oil can make the sauce greasy, so drain them well first.
- Boiling the sauce too hard: high heat can cause the cream to break, so keep it at a gentle simmer.
- Skipping the pasta water: without it, the sauce can turn too thick and clumpy once it cools slightly.
- Using pre-shredded cheese: anti-caking coatings can make the sauce grainy, so grate your own when possible.
What to Serve With
- Garlic bread: perfect for scooping up any extra sauce left on the plate.
- A simple side salad: crisp greens with a light vinaigrette balance the richness of the cream sauce.
- Roasted asparagus: adds a light vegetable side that pairs well with the tangy sun-dried tomatoes.
Storage and Reheating
- Refrigerator: store in an airtight container for up to 3 days.
- Freezer: cream-based sauces can separate when frozen, so freezing is not recommended for best texture.
- Reheating: warm gently in a skillet over low heat with a splash of milk or cream, stirring until the sauce comes back together.
Nutrition Information
| Nutrient | Per Serving |
|---|---|
| Calories | 700 kcal |
| Protein | 38 g |
| Carbohydrates | 52 g |
| Fat | 40 g |
| Saturated Fat | 18 g |
| Cholesterol | 130 mg |
| Sodium | 720 mg |
| Fiber | 3 g |
| Sugar | 6 g |
| Nutrition values are estimates only and may vary based on specific ingredients and portion sizes used. | |
Health Benefits
Sun-dried tomatoes are a concentrated source of lycopene, an antioxidant linked to heart health, packed into a small, flavorful ingredient.
The seared chicken breast keeps this dish high in lean protein, helping to balance out the richness of the cream sauce across the meal.
Conclusion
This marry me chicken pasta is the dinner I make when I want something that feels a little romantic without much extra effort. Give it a try this week, save it for your next date night in, and share it with anyone who loves a good sun-dried tomato cream sauce.
