Say “I do” to the ultimate comfort food with Marry Me Chicken Pasta! Tender, juicy chicken is smothered in a creamy, cheesy sauce bursting with sun-dried tomatoes, savory Parmesan, and a perfect blend of herbs. This restaurant-quality dish is easy to recreate at home, complete with step-by-step photos, tips, and variations to make it your own.
Why You’ll Love This Recipe
- Restaurant-Quality Flavor: Juicy, perfectly seasoned chicken and a sauce enriched with sun-dried tomatoes, garlic, chicken bouillon, and Parmesan.
- Lighter yet Luxurious Sauce: Uses a roux with half-and-half (or milk alternatives) for a creamy texture without heavy cream.
- Generous Portions: Full box of pasta ensures every bite is saucy and satisfying.
- Quick, Tender Chicken: Chicken is sliced and lightly pounded for juicy cutlets every time.
- Customizable: Add vegetables, swap proteins, or adjust seasoning to make it your own.
Ingredients
Chicken + Spices
- 2 medium chicken breasts (~20 oz)
- ½ tsp each salt, pepper, garlic powder, onion powder, paprika
- Olive oil for cooking
Pasta & Sauce
- 16 oz penne pasta
- 2 tbsp olive oil + 2 tbsp butter
- 1 large shallot, chopped
- 4–6 cloves garlic, minced
- ¼ tsp red pepper flakes
- ¼ cup flour
- 2 tbsp tomato paste
- 2 cups chicken broth
- 2 cups half-and-half (or milk + cornstarch/evaporated milk mix)
- 7-oz jar sun-dried tomatoes (oil reserved), rinsed, chopped
- 2 tsp chicken bouillon
- 1 tsp each dried parsley, basil
- ½ tsp each dried oregano, salt
- ¼ tsp pepper
- 1 cup freshly grated Parmesan cheese
- Fresh parsley or basil for garnish (optional)
Instructions
1. Prep the Chicken
Slice chicken through the equator for even fillets, gently pound under plastic wrap, and season with the spice mix. Drizzle with olive oil and let rest.
2. Cook the Chicken
Heat reserved sun-dried tomato oil in a large skillet or Dutch oven. Sear chicken 4–5 minutes per side until golden and 160°F internal temp. Rest 5 minutes before slicing.
3. Sauté Aromatics
Melt butter in chicken drippings. Sauté shallots 3–4 minutes until tender. Add garlic and red pepper flakes, then tomato paste and flour; cook 1 minute while stirring.
4. Make the Sauce
Slowly whisk in chicken broth and half-and-half until smooth. Stir in sun-dried tomatoes, chicken bouillon, and herbs. Simmer until thickened.
5. Add Cheese
Reduce heat and stir in Parmesan a handful at a time until melted and creamy.
6. Combine Pasta & Chicken
Stir in cooked pasta and sliced chicken. Add reserved pasta water as needed to reach desired consistency. Season to taste and garnish with fresh parsley or basil.
Tips for the Best Marry Me Chicken Pasta
- Hot Pan for Sear: Preheat pan until smoking for golden-brown chicken.
- Don’t Overcook: Chicken reaches 160°F, rests to reach 165°F. Pasta should be al dente.
- Adjust Sauce: Add pasta water to thin sauce if needed.
- Customize: Add vegetables, extra cheese, or spice for your personal twist.
Variations & Substitutions
- Protein Swap: Chicken thighs, shrimp, or Italian sausage.
- Add Veggies: Cherry tomatoes, spinach, zucchini, broccoli, or bell peppers.
- Cheese Options: Blend Parmesan with mozzarella, Asiago, or Gouda.
- Gluten-Free: Use GF pasta and cornstarch instead of flour.
- Dairy-Free: Coconut cream and nutritional yeast for the cheesy flavor.
What to Serve With Marry Me Chicken
- Pasta: Penne, rigatoni, fettuccine, or linguine
- Mashed potatoes for a hearty twist
- Rice or cauliflower rice for a lighter option
- Roasted vegetables or a crisp salad
- Garlic bread or soft focaccia to mop up the sauce
Storage & Reheating
- Fridge: Up to 5 days in an airtight container.
- Reheat: Microwave in short intervals or on the stove with a splash of milk.
This creamy, cheesy Marry Me Chicken Pasta is a show-stopping weeknight dinner or a cozy meal for special occasions. One bite and it’s easy to see why it’s called “Marry Me Chicken”!