Marry Me Chicken with Pasta is the creamy, garlicky weeknight dinner that’s been all over social media for good reason. Tender chicken and pasta tossed in a sun-dried tomato cream sauce, ready in 30 minutes. This is the kind of recipe that makes you look like a hero with minimal effort.
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Here’s the thing about this recipe – it looks fancy, but it’s secretly so easy. The sauce comes together while the pasta cooks, which means dinner’s on the table in the time it takes to scroll through your feed. If you love easy pasta dinners, try my Lasagna Rolls next, followed by my Creamy Mushroom Orzo Soup.
Why You’ll Love This Recipe
- Dinner in 30 minutes – from start to cleanup, this is weeknight-friendly
- Looks impressive but easy – restaurant-quality flavor with grocery store ingredients
- Everyone actually eats it – my husband requests this at least twice a month
- Rich and creamy without feeling heavy – you get all that indulgent flavor without the food coma
Ingredients
- Thin-sliced chicken breasts – I buy the pre-sliced kind to save time
- Pasta – casarecce, penne, or rigatoni work best (those ridges catch the sauce)
- Sun-dried tomatoes – oil-packed, drained
- Heavy cream – this is what makes it creamy
- Parmigiano Reggiano – freshly grated melts better than pre-shredded
- Fresh basil – makes it taste like summer
See recipe card below for full ingredient measurements.
Substitutions
- Shallot: A small onion works just as well
- Chicken: Use thighs for extra juiciness or replace chicken with shrimp or scallops for a seafood twist.
- Vegetarian Option: Use mushrooms or a plant-based protein like tofu or tempeh to create a vegetarian version.
- Pasta Choices: Opt for whole-wheat pasta for a healthier option, or gluten-free pasta for dietary restrictions.
- Sauce Variations: Stir in fresh spinach or kale for added nutrition.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step by Step Instructions
Cook your pasta: Fill a stockpot with water and bring it to a rolling boil. Add salt (1½-2 tbsp kosher or 1 tbsp sea salt per 5-6 quarts water). Drop in pasta, stir immediately, and cook until al dente – check 1 minute before package time.
Step One: Mix the flour, ¾ teaspoon salt, and the black pepper in a shallow dish. Add the sliced chicken and coat it evenly with the flour. Or you can use a plastic bag if you prefer.
Step Two: Heat olive oil in your skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 3-4 minutes total, flipping once. Transfer to a plate.
Step Three: Turn the heat down to medium and add your shallot. Cook until it’s soft, about 1 minute. Add the garlic and cook just until fragrant, about 30 seconds (watch it, garlic burns fast).
Step Four: Pour in the cream, broth, sun-dried tomatoes, tomato paste, oregano, salt, and red pepper flakes. Use your wooden spoon to scrape up any browned bits from the bottom of the pan
Step Five: Bring everything to a boil, then reduce the heat to medium and let it bubble gently for at least 5 minutes, until it thickens.
Step Six: Stir in the Parmigiano Reggiano and basil. Add the pasta and chicken back to the pan and toss everything together until it’s coated in sauce. Taste and adjust the salt and pepper if needed.
Serve hot with extra Parmesan and fresh basil.
Expert Tips
- Freeze chicken for easier slicing – pop your chicken breasts in the freezer for 20-30 minutes before slicing so they’re firm enough to slice cleanly but not frozen solid.
- Don’t skip the flour on the chicken – it creates a golden crust AND helps thicken your sauce naturally.
- Use fresh-grated Parmesan – freshly grated Parmigiano Reggiano melts better and doesn’t have those anti-caking agents that can make your sauce grainy.
- Cook pasta al dente – since the pasta sits in the warm sauce, cook it just until al dente so it doesn’t get mushy.
- Save those brown bits – when you cook the aromatics, don’t wipe out the pan because those browned bits from the chicken add serious depth to your sauce.
- Adjust the consistency – if your sauce gets too thick, add a splash of pasta water or chicken broth; if it’s too thin, let it simmer another minute or two.
Recipe FAQs
Yes. Slice them in half horizontally first (like butterflying), then pound them to about ¼-inch thick. Don’t skip the halving step or you’ll have chicken pieces bigger than your plate.
Yes, but fresh basil adds a burst of flavor that’s hard to replicate. If you must use dried basil, substitute 1 tablespoon of dried basil for the fresh basil.
Yes, Cook the chicken, sauce and pasta as directed, then cool and refrigerate separately. When ready to serve, reheat sauce gently over low heat, adding a splash of chicken broth if the sauce has thickened too much, add the chicken and pasta and heat thoroughly.
Storage & Reheating
- Refrigerator: Store in an airtight container for up to 3 days.
- Reheating: Warm gently in the microwave or on the stovetop over medium-low heat. Add a splash of cream or broth if the sauce needs loosening.
- Freezing: Cool completely, transfer to an airtight container, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Did you try this recipe?
Let us know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest!
Thank you!
-Sarah
Marry Me Chicken with Pasta
Equipment
Ingredients
- 12 oz pasta Casarecce, penne or fettucine
- 4 thin-sliced chicken breasts about 1¼ lbs
- 3 tablespoons all-purpose flour
- 1 1/4 teaspoons Diamond Crystal kosher salt; separated for table salt, use about half as much by volume or the same weight.
- 1/4 tsp freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 shallot or small yellow onion finely chopped
- 3 cloves garlic minced
- 1 1/2 cups heavy cream
- 1 14.5 oz can lower-sodium chicken broth
- 1/2 cup sun-dried tomatoes packed in oil drained and chopped
- 2 teaspoons tomato paste
- ½ teaspoon dried oregano
- 1/2 teaspoon Diamond Crystal kosher salt; separated for table salt, use about half as much by volume or the same weight.
- ¼ teaspoon crushed red pepper flakes
- 3 tablespoons grated Parmigiano Reggiano or Pecorino Romano
- 2 tablespoons fresh chopped basil plus more for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain the pasta and set aside while you prepare the chicken and sauce.
- In a shallow dish (or large plastic zip-loc bag), combine flour, ¾ tsp salt, and pepper. Dredge chicken pieces to coat evenly.
- Heat oil in large skillet over medium-high. Cook chicken until golden (3 min). Remove chicken from pan onto a plate. Set aside.
- Reduce the heat to medium. Cook the shallot or onion until soft (1 min). Add the minced garlic (30 sec).
- Add cream, chicken broth, sun-dried tomatoes, tomato paste, oregano, salt, and pepper flakes. Boil, reduce heat, simmer until thickened (about 5 minutes).
- Stir in the Parmigiano Reggiano and basil.
- Return chicken and pasta, toss to coat.
- Taste and adjust salt and pepper.
- Serve with extra basil and Parmigiano Reggiano.
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Notes
Store in airtight container up to 3 days.
