Marry Me Chicken Pasta – Quick and Easy Recipes That Win Hearts
This Marry Me Chicken Pasta is what I make when I want everyone at the table to fall head over heels in love—with dinner, not me. Although… bonus points if it works both ways. It’s creamy, rich, just a little tangy, and absolutely packed with tender chicken and sun-dried tomato goodness. Perfect for busy weeknights when you don’t have time to fuss, but still want something special.
I used to think recipes that went viral had to be gimmicky. But this one? Totally lives up to the hype. You brown the chicken, stir up a velvety sauce, toss in pasta—and suddenly you’re the person everyone’s texting for the recipe. There’s garlic, parmesan, heavy cream, and sun-dried tomatoes, which honestly might be the star here. I could eat this straight out of the skillet (and have).
Best part? It’s one of those quick and easy recipes that *feels* like a restaurant meal, but comes together in about 30 minutes. Whether you’re wooing someone or just making a Tuesday feel like a Friday, this dish delivers every time.
Servings: 4 servings
Ingredients
- 2 large boneless skinless chicken breasts
- 1 tablespoon olive oil
- Salt and freshly cracked black pepper, to taste
- 2 teaspoons Italian seasoning
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (drained and chopped)
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated parmesan cheese
- 1/2 teaspoon crushed red pepper flakes (optional)
- 8 oz pasta of your choice (penne, fettuccine, or rigatoni works great)
- Chopped fresh basil or parsley, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
- While the pasta cooks, pat your chicken dry and season both sides with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden and cooked through, about 4–5 minutes per side. Set aside and slice.
- In the same skillet, add minced garlic and chopped sun-dried tomatoes. Sauté for about 1 minute, just until fragrant.
- Pour in the chicken broth and stir up the brown bits from the bottom of the skillet. Let it simmer for 2–3 minutes.
- Reduce heat to low and stir in heavy cream and parmesan. Add red pepper flakes if using. Let it simmer for 5 minutes until the sauce thickens slightly.
- Add the cooked pasta and sliced chicken back to the skillet. Toss to coat everything in that dreamy sauce.
- Garnish with chopped basil or parsley, serve warm, and prepare to wow someone.