Marry Me Chicken Pasta
Creamy, flavorful Marry Me Chicken Pasta is the perfect cozy dish for weeknight dinners or romantic date nights. Made with tender chicken, sun-dried tomatoes, and a luscious Parmesan cream sauce, this easy-to-make recipe is sure to win hearts, one bite at a time!
Equipment
- Large pot for boiling pasta
- Large skillet for making the sauce
- Cutting board & knife for prepping ingredients
- Measuring cups & spoons for accuracy
- Pasta strainer for draining pasta
- Wooden spoon or spatula for stirring the sauce
- Whisk for blending the sauce
Ingredients
For the Chicken & Pasta:
- Chicken thighs or breasts cut into bite-size pieces
- Penne pasta or preferred pasta shape like rigatoni or fusilli
- Olive oil & butter for cooking
- Shallots finely chopped
- Garlic minced
For the Sauce:
- Dry white wine or low-sodium chicken stock as an alternative
- Dried oregano
- Dried basil
- Red chili flakes optional
- Tomato paste
- Sun-dried tomatoes chopped
- Heavy cream
- Fresh grated Parmesan cheese
- Fresh basil leaves chopped
For Seasoning:
- Salt & pepper to taste
Instructions
Cook the Pasta:
- Boil a large pot of salted water. Add the penne pasta and cook until al dente.
- Reserve 1 cup of pasta water before draining. Set pasta aside.
Sear the Chicken:
- Heat olive oil and butter in a skillet over medium heat.
- Season the chicken pieces with salt, pepper, paprika, and garlic powder.
- Cook the chicken until golden brown and fully cooked (5-6 minutes per side). Remove from skillet and set aside.
Sauté the Aromatics:
- In the same skillet, add shallots and garlic. Sauté for 1-2 minutes until softened and fragrant. Be careful not to burn the garlic.
Deglaze and Build the Sauce:
- Pour dry white wine into the skillet to deglaze. Scrape the bottom to release any browned bits. Cook until the wine reduces slightly (1-2 minutes).
- Stir in dried oregano, dried basil, red chili flakes (optional), and tomato paste. Cook until the paste is well combined.
Stir in Cream and Tomatoes:
- Add chopped sun-dried tomatoes, then pour in heavy cream. Stir until fully incorporated. Bring the sauce to a gentle simmer and allow it to thicken for 2-3 minutes.
- If the sauce seems too thick, add a splash of reserved pasta water to adjust consistency.
Combine Everything:
- Return the cooked chicken to the skillet. Toss in the cooked pasta, stirring to coat evenly in the sauce.
- Sprinkle grated Parmesan cheese and chopped fresh basil over the mixture. Lightly mix and heat through for a minute.
Serve:
- Plate the pasta and garnish with extra Parmesan cheese and basil if desired. Serve warm and enjoy!
Video
Notes
Pasta Substitutions: Feel free to swap penne with rigatoni, fusilli, or spaghetti based on preferences.
Chicken Options: Chicken thighs are juicier, but breasts or even rotisserie chicken can be used.
No Wine? Replace wine with chicken stock for a non-alcoholic alternative.
For reheating, gently warm on the stovetop with a splash of cream or chicken broth to bring back the sauce’s creaminess.
Chicken Options: Chicken thighs are juicier, but breasts or even rotisserie chicken can be used.
No Wine? Replace wine with chicken stock for a non-alcoholic alternative.
For reheating, gently warm on the stovetop with a splash of cream or chicken broth to bring back the sauce’s creaminess.