This Simple Marry Me Chicken Pasta to Try is a rich, creamy, and satisfying dish featuring tender chicken strips, sun-dried tomatoes, and a Parmesan-infused sauce—all tossed with your favorite pasta. It’s easy enough to whip up on a busy weeknight, yet so delicious and impressive that it feels like a special occasion meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
1 lb (450g) boneless, skinless chicken breasts, cut into strips
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
12 oz (340g) pasta of choice (penne, fettuccine, or rigatoni)
Fresh basil, for garnish
Directions
I start by cooking the pasta in salted boiling water according to the package directions. Before draining, I always reserve ½ cup of the pasta water.
While the pasta cooks, I heat olive oil in a large skillet over medium-high heat. I season the chicken with salt, pepper, and paprika, then sear it for 4–5 minutes on each side until golden and fully cooked. I remove it from the skillet and set it aside.
In the same skillet, I sauté garlic and chopped sun-dried tomatoes for about a minute until fragrant.
I stir in the chicken broth, making sure to scrape up the flavorful bits from the pan. Then I add heavy cream, Parmesan, oregano, and thyme. I let it simmer for 2–3 minutes until the sauce begins to thicken.
I return the chicken to the skillet and coat it in the sauce, then add the drained pasta. I toss everything together, using a splash of reserved pasta water if needed for extra creaminess.
Finally, I garnish with fresh basil and serve it immediately.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories per serving: 520 kcal
Variations
I sometimes swap the chicken with shrimp or rotisserie chicken to save time.
For a spicy twist, I add red pepper flakes while sautéing the garlic.
If I want a lighter version, I use half-and-half instead of heavy cream.
I occasionally throw in spinach or kale during the last few minutes for some added greens.
Gluten-free pasta works well too if I’m cooking for dietary needs.
Storage/Reheating
To store leftovers, I place them in an airtight container in the fridge for up to 3 days. For reheating, I add a splash of water or milk to help loosen the sauce and warm it on the stovetop over medium heat. It reheats well in the microwave too—just cover and heat in 30-second intervals, stirring in between.
FAQs
How do I prevent the sauce from curdling?
I make sure the cream isn’t too cold when adding it to the hot pan and I avoid boiling it rapidly—gentle simmering keeps the sauce smooth.
Can I use milk instead of heavy cream?
Yes, but the sauce won’t be as rich or thick. I sometimes use a mix of milk and a bit of cream cheese for a creamier texture.
What pasta shape works best?
I like using penne, rigatoni, or fettuccine since they hold the sauce well, but any pasta I have on hand works just fine.
Can I make this ahead of time?
I prefer making it fresh, but I’ve made the sauce ahead and stored it separately. When ready to serve, I reheat the sauce, cook the pasta, and combine everything.
Is it okay to use jarred sun-dried tomatoes?
Absolutely. I use oil-packed sun-dried tomatoes for extra flavor and texture. Just make sure to drain any excess oil before chopping.
Conclusion
This Simple Marry Me Chicken Pasta is one of those recipes I keep coming back to. It’s comforting, flavorful, and so easy to make. Whether I’m trying to impress someone or just need a reliable dinner idea, it always delivers. Give it a try—I think you’ll find it just as irresistible as I do.
📖 Recipe:
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Simple Marry Me Chicken Pasta to Try
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Halal
Description
This Simple Marry Me Chicken Pasta is a creamy, comforting dish featuring tender chicken, sun-dried tomatoes, and Parmesan in a rich sauce tossed with pasta. It’s quick to prepare and perfect for both weeknights and special occasions.
Ingredients
2 tablespoons olive oil
1 lb (450g) boneless, skinless chicken breasts, cut into strips
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
12 oz (340g) pasta of choice (penne, fettuccine, or rigatoni)
Fresh basil, for garnish
Instructions
- Cook pasta in salted boiling water according to package directions. Reserve ½ cup of pasta water before draining.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and paprika, then sear for 4–5 minutes on each side until golden and cooked through. Remove from skillet and set aside.
- In the same skillet, sauté garlic and sun-dried tomatoes for about 1 minute until fragrant.
- Stir in chicken broth, scraping up the browned bits from the pan.
- Add heavy cream, Parmesan, oregano, and thyme. Simmer for 2–3 minutes until the sauce begins to thicken.
- Return the chicken to the skillet and coat with the sauce.
- Add drained pasta and toss everything together. Use reserved pasta water as needed for extra creaminess.
- Garnish with fresh basil and serve immediately.
Notes
Use oil-packed sun-dried tomatoes for more flavor; drain excess oil before chopping.
Half-and-half can be used instead of heavy cream for a lighter version.
Red pepper flakes can be added for a spicy kick.
Spinach or kale can be stirred in at the end for added greens.
Gluten-free pasta can be used if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 610 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg
