Marry Me Chicken Pasta — A Cozy, Romantic Weeknight Favorite
Introduction
There are recipes that taste like comfort and recipes that feel like a hug — Marry Me Chicken Pasta is both. The first time I made this dish, the house smelled like roasted garlic, sun-dried tomato, and warm cream; my family gathered around the table with immediate grins. That moment is why this easy recipe has a place in my heart and on my dinner rotation. If you want a quick dinner idea that feels special, try my gentle twist on Marry Me Chicken Pasta for a weeknight that becomes a memory with a few homey tweaks.
Why You’ll Love This Marry Me Chicken Pasta
- It tastes indulgent without being fussy — creamy, tangy, and full of roasted flavor.
- Family favorite: kids and grownups both ask for seconds.
- Quick dinner idea: ready in about 30 minutes, faster than takeout.
- Versatile and easy to personalize — vegetarian substitutions and lighter options are simple.
- Festive meal potential: serve it for date night, birthdays, or a cozy Sunday supper.
Ingredients
- Boneless, skinless chicken breasts — sliced thin for fast cooking; chicken thighs work too for juicier bites.
- Salt and freshly ground black pepper — to taste.
- Olive oil — for searing.
- Garlic — 3 cloves, minced; adds warm aroma.
- Sun-dried tomatoes in oil — 1/2 cup, chopped; they bring concentrated sweetness and depth.
- Crushed red pepper flakes — a pinch or two for a subtle kick (optional).
- Chicken broth — 1 cup; use low sodium if preferred.
- Heavy cream — 1 cup; swap with half-and-half for a lighter option or coconut cream for dairy-free.
- Parmesan cheese — 1/2 cup, grated; nutritional yeast can stand in for a cheesy flavor without dairy.
- Fresh basil — a handful, torn; brightens the sauce.
- Pasta — 12 ounces of your favorite shape (penne, fettuccine, or rigatoni); gluten-free pasta works well.
- Lemon zest — from 1 lemon, for a finishing brightness.
Substitutions:
- To make a healthier option, use Greek yogurt tempered into the sauce or swap heavy cream for a mix of milk and a tablespoon of cornstarch.
- For a vegetarian version, replace chicken with grilled halloumi or roasted cauliflower and use vegetable broth.
Timing
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
Ready faster than takeout, but with that slow-simmered, comforting food vibe that makes every bite feel intentional.
Step-by-Step Instructions
- Season the chicken with salt and pepper. Heat 1 to 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
- Sear the chicken slices for 3 to 4 minutes per side until golden and cooked through. Remove onto a plate and tent with foil to rest — the juices will stay locked in.
- Lower the heat to medium and add another drizzle of oil if needed. Sauté the garlic until fragrant, about 30 seconds, then stir in chopped sun-dried tomatoes and red pepper flakes. Your kitchen will smell amazing at this point.
- Pour in the chicken broth and scrape the pan to release any browned bits. Let it reduce for 2 minutes so the flavors concentrate.
- Stir in heavy cream and bring to a gentle simmer. Add grated Parmesan and whisk until silky and slightly thickened.
- Toss in cooked pasta directly into the sauce so it absorbs every drop; fold in the sliced chicken and torn basil.
- Finish with lemon zest and a grind of black pepper. Serve immediately, garnished with extra basil and Parmesan for that celebratory look.
Tips and Variations
- Make it dairy-free: swap cream for full-fat coconut milk and Parmesan for nutritional yeast; check sun-dried tomatoes are oil-packed but dairy-free.
- Swap proteins: shrimp or salmon cooks quickly and pairs beautifully with the creamy tomato sauce.
- Spice it up: add more crushed red pepper or a splash of hot sauce to turn this into a lively, festive meal.
- Make it lighter: use half-and-half or a milk-cornstarch slurry and add extra mushrooms and spinach to bulk it up without extra calories.
Serving Suggestions
Pair this Marry Me Chicken Pasta with a crisp green salad tossed in lemon vinaigrette and some crusty bread to sop up the sauce. For a celebratory evening, a glass of chilled Pinot Grigio or a light rosé complements the creaminess beautifully. Picture a small table, candlelight, laughter, and warm plates — uncomplicated joy on a weeknight or a festive meal when friends drop by. If you want more ideas for sides and wines, explore similar weeknight inspiration like other comforting pasta recipes that pair well.
Storage and Make-Ahead Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days. The sauce may thicken; loosen with a splash of milk or broth while reheating.
- Freezing: Freeze portions without pasta for up to 2 months. Thaw overnight and reheat gently with broth before tossing with freshly cooked pasta.
- Make-ahead: Cook the sauce and chicken a day ahead, cool completely, and store in the fridge. Reheat slowly and add freshly cooked pasta when ready to serve for that “just-made” texture.
Pro Tips from the Kitchen
- Brown your chicken well — those caramelized edges add deep flavor to the whole dish.
- Save a cup of pasta water before draining; the starchy liquid helps the sauce cling to the noodles.
- Add fresh basil at the end to keep its bright aroma alive.
- If your sauce breaks, a splash of cold water and vigorous whisking can bring it back together.
- Thinly slice the chicken for quick cooking and even bites in every forkful.
FAQs
Q: Can I make Marry Me Chicken Pasta gluten-free?
A: Yes. Use your favorite gluten-free pasta and ensure any broth or store-bought ingredients are certified gluten-free.
Q: How do I keep the chicken from drying out?
A: Slice chicken thinly and sear quickly over medium-high heat. Resting under foil for a few minutes keeps juices locked in.
Q: Is this recipe freezer-friendly?
A: The sauce and cooked chicken freeze well, but pasta can get mushy. Freeze the sauce and chicken separately, and add freshly cooked pasta when reheating.
Q: Can I make this lighter without losing flavor?
A: Swap heavy cream for half-and-half or a milk-cornstarch mix, increase the sun-dried tomatoes, and add greens like spinach for volume and nutrients.
Conclusion
This Marry Me Chicken Pasta is more than a recipe — it is a small ritual that turns ordinary evenings into something meaningful. The creamy sun-dried tomato sauce, the tender chicken, and the fragrant basil combine into a crowd-pleasing, comforting food experience you can make on a Tuesday or for a special night. If you want another perspective or slightly different technique, I often look to trusted variations like The Recipe Critic’s Marry Me Chicken Pasta for inspiration, and I love comparing notes with the lovely version at Salt and Lavender’s take on the dish. Try it, personalize it, and let this become one of those recipes your family asks for again and again.
Contents
Marry Me Chicken Pasta
Ingredients
Main Ingredients
- 4 pieces Boneless, skinless chicken breasts, sliced thin Chicken thighs can be used for juicier bites.
- 1/2 cup Sun-dried tomatoes in oil, chopped Adds concentrated sweetness and depth.
- 3 cloves Garlic, minced Adds warm aroma.
- 1 cup Chicken broth Use low sodium if preferred.
- 1 cup Heavy cream Can be swapped for half-and-half or coconut cream.
- 1/2 cup Parmesan cheese, grated Nutritional yeast can be used for a dairy-free option.
- 1 pinch Crushed red pepper flakes Optional for a subtle kick.
- 1 handful Fresh basil, torn Brightens the sauce.
- 12 ounces Pasta of choice (penne, fettuccine, or rigatoni) Gluten-free pasta works well.
- 1 lemon Lemon zest For finishing brightness.
- to taste Salt and freshly ground black pepper
- 1-2 tablespoons Olive oil For searing chicken.
Instructions
Preparation
- Season the chicken with salt and pepper.
- Heat 1 to 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
- Sear the chicken slices for 3 to 4 minutes per side until golden and cooked through. Remove onto a plate and tent with foil to rest.
- Lower the heat to medium and add another drizzle of oil if needed. Sauté the garlic until fragrant, about 30 seconds.
- Stir in chopped sun-dried tomatoes and red pepper flakes.
- Pour in the chicken broth and scrape the pan to release any browned bits. Let it reduce for 2 minutes.
- Stir in heavy cream and bring to a gentle simmer. Add grated Parmesan and whisk until silky and slightly thickened.
- Toss in cooked pasta directly into the sauce and fold in the sliced chicken and torn basil.
- Finish with lemon zest and a grind of black pepper. Serve immediately garnished with extra basil and Parmesan.
Notes
Written by khadija — founder of Dailypan, sharing easy, cozy homemade recipes for every occasion.