This Marry Me Chicken Pasta is a creamy delight! It’s made with juicy chicken, sun-dried tomatoes, and tasty herbs all tossed with pasta for a delicious meal.
You might want to keep this recipe close; it could have you saying “I do” to dinner every night! 🤣 I love how easy it is, just cook everything in one pan and enjoy!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are key for this dish. If you have chicken thighs, they also work well and stay juicy. For a vegetarian option, try using tofu or chickpeas.
Sun-Dried Tomatoes: These add a rich flavor to the sauce. If you don’t have any, you can use diced fresh tomatoes. Just sauté them a little longer to soften.
Heavy Cream: This makes the sauce nice and creamy. If you want a lighter option, you can use half-and-half or a mix of Greek yogurt and chicken broth. Just remember it might change the texture a bit!
Pasta: While I recommend fettuccine or penne, feel free to use your favorite pasta shape. Whole-wheat or gluten-free pasta can be great alternatives!
How Do I Cook Chicken Perfectly Without Overdoing It?
The chicken needs to be juicy and tender, so cooking it just right is essential. Start by seasoning it well. Here’s a simple way to ensure it’s cooked perfectly:
- Heat your skillet over medium-high heat before adding oil. This helps create a nice sear.
- Cook chicken for about 5-6 minutes on each side, but don’t walk away! Check for a nice golden color.
- Use a meat thermometer to check the internal temperature, which should reach 165°F (75°C).
- Let the chicken rest for a few minutes after cooking. This helps it retain its juices.
Marry Me Chicken Pasta
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tsp paprika
- 2 tbsp olive oil, divided
For the Sauce:
- 3 cloves garlic, minced
- 1 cup cherry tomatoes (can be fresh or roasted)
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
For the Pasta:
- 8 oz pasta (fettuccine, linguine, or penne)
- Fresh basil leaves, thinly sliced, for garnish
- Optional: red pepper flakes for a touch of heat
How Much Time Will You Need?
This recipe takes about 25 minutes, including cooking time and preparation. You’ll spend about 10 minutes boiling pasta and about 15 minutes on the chicken and sauce. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s boiling, add your pasta and cook according to the package instructions until it’s al dente. When done, drain the pasta and set it aside. Be sure to reserve about 1/2 cup of the pasta water—this will help with your sauce later!
2. Prepare the Chicken:
While the pasta cooks, take your chicken breasts and season both sides with salt, pepper, and paprika. This adds a lot of flavor. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 5-6 minutes on each side until they are golden brown and cooked through. Once cooked, remove them from the skillet and let them rest on a plate.
3. Sauté the Garlic and Tomatoes:
In the same skillet (no need to clean it!), add the remaining tablespoon of olive oil. Then, toss in the minced garlic and sauté for about 30 seconds—just until it’s fragrant, so don’t walk away! Next, add the sun-dried tomatoes and cherry tomatoes. Cook for another 2-3 minutes until the tomatoes start to soften and blister a bit.
4. Make the Creamy Sauce:
Pour in the heavy cream and chicken broth, bringing everything to a gentle simmer. Let it cook for about 3-4 minutes, stirring occasionally, until the sauce starts to thicken up. Stir in the grated Parmesan cheese until it melts into the sauce, making it nice and creamy. Taste and adjust the seasoning with salt and pepper as needed.
5. Bring It All Together:
While the sauce is simmering, slice the rested chicken into strips. Add the cooked pasta to the skillet with the sauce, tossing everything together to coat the pasta in that delicious sauce. If the sauce is too thick for your liking, just add a bit of the reserved pasta water until you reach the desired consistency.
6. Serve & Garnish:
Plate the pasta and top it with the sliced chicken. Garnish with freshly chopped basil and a sprinkle of Parmesan cheese. If you’d like some heat, add a pinch of red pepper flakes. Now, dig in and enjoy your creamy, flavorful Marry Me Chicken Pasta!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just make sure it’s fully thawed before cooking. You can thaw chicken in the refrigerator overnight or quickly in a sealed plastic bag submerged in cold water. Make sure to pat it dry before seasoning and cooking to avoid extra moisture in the skillet.
What if I Don’t Have Heavy Cream?
If you don’t have heavy cream, you can substitute it with half-and-half or a mix of Greek yogurt and chicken broth for a lighter option. Keep in mind that using yogurt may alter the thickness and taste slightly, so adjust to your preference.
How do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat or in the microwave, stirring occasionally. You might need to add a splash of chicken broth or a bit of cream to reclaim that creamy texture!
Can I Add Vegetables to This Dish?
Absolutely! Feel free to add vegetables like spinach, bell peppers, or zucchini to the skillet along with the garlic and tomatoes. They’ll add flavor and nutrition and can be sautéed until tender before adding the cream.