Rich, creamy, and just a little bit indulgent — this Marry Me Chicken pasta turns a weeknight into a celebration. Think tender seared chicken tossed in a silky sun-dried tomato and Parmesan cream sauce, clinging to al dente pasta with fresh basil and a hint of red pepper heat. It’s the kind of dish people make when they want something comforting but restaurant-worthy at home. If you enjoy retro-style chicken mains, you might also like our guide to 1980s chicken dishes for more nostalgic inspiration.
What makes this recipe special
This version of Marry Me Chicken pasta balances richness with brightness. The sun-dried tomatoes give concentrated sweetness and umami; a splash of white wine or chicken stock lifts the heavy cream; and real Parmesan adds savory depth. It’s fast enough for weeknights yet elegant enough for date night.
“Creamy, comforting, and surprisingly quick — the sauce tastes like you spent hours on it.” — a regular reader
Make it when you want: a fuss-free family dinner, an easy dinner party main, or a cozy weekend treat. It’s also forgiving — you can swap pasta shapes or use leftover chicken and still get great results.
How this recipe comes together
Start by seasoning and searing the chicken until golden. Remove it to rest while you build the sauce in the same pan — this captures those browned bits for flavor. Sauté aromatics (shallot/garlic), deglaze with wine or stock, then add chopped sun-dried tomatoes and cream. Simmer until it thickens, return the sliced chicken to finish cooking in the sauce, and toss with hot pasta and grated Parmesan. Finish with fresh basil and a squeeze of lemon for brightness.
Short version of the steps to expect:
- Sear chicken (gets a golden crust).
- Sauté aromatics and tomatoes.
- Deglaze, add cream and cheese; simmer.
- Combine with pasta and finish with herbs.
What you’ll need
- 2 boneless skinless chicken breasts (about 1 to 1¼ lb total), halved or pounded to even thickness
- Salt and black pepper
- 1 tsp Italian seasoning or 1 tsp dried oregano + ¼ tsp thyme
- 2 tbsp olive oil
- 1 tbsp butter (optional, for richness)
- 2 cloves garlic, minced
- 1 small shallot, finely chopped (or ½ small onion)
- ½ cup sun-dried tomatoes, packed in oil, drained and chopped (reserve oil for cooking if desired)
- ½ cup dry white wine or ¾ cup low-sodium chicken stock (for deglazing)
- 1½ cups heavy cream (or half-and-half for lighter sauce)
- ¾ to 1 cup freshly grated Parmesan (don’t use pre-shredded for best melt)
- Pinch red pepper flakes (more if you like heat)
- 12 oz pasta (penne, rigatoni, fettuccine or your favorite)
- 2–3 tbsp chopped fresh basil (plus extra for garnish)
- Zest and juice of half a lemon (optional, but brightens the sauce)
Notes/substitutions: use gluten-free pasta if needed; swap Greek yogurt thinned with milk for a lighter tang (add off-heat to avoid curdling). For dairy-free, try coconut cream and nutritional yeast, but flavor will change.
Step-by-step instructions
- Prep pasta: Bring a large pot of salted water to a boil. Cook pasta to 1–2 minutes shy of package directions for al dente. Reserve ¾ cup pasta water, drain pasta and set aside.
- Season chicken: Pat chicken dry, season both sides with salt, pepper, and Italian seasoning.
- Sear: Heat olive oil in a large skillet over medium-high heat. Add chicken and sear 3–4 minutes per side until golden (it may not be fully cooked). Transfer to a plate to rest.
- Aromatics: Reduce heat to medium. Add butter or a tablespoon of the sun-dried tomato oil, then sauté shallot for 1–2 minutes until soft. Add garlic and cook 30 seconds until fragrant.
- Sun-dried tomatoes & deglaze: Add chopped sun-dried tomatoes, cook 1 minute. Pour in wine or stock and scrape up browned bits with a wooden spoon. Let reduce 1–2 minutes.
- Make the sauce: Stir in the cream and red pepper flakes. Simmer gently 3–5 minutes until slightly thickened.
- Finish with cheese and chicken: Lower heat and stir in Parmesan until melted. Return chicken to the pan and simmer 3–5 minutes until internal temp reaches 165°F (74°C). If sauce is too thick, loosen with reserved pasta water.
- Combine with pasta: Slice chicken if desired, add pasta to the skillet, toss to coat. Stir in basil and lemon zest/juice.
- Serve immediately with extra Parmesan and fresh basil.
Timing: about 30–40 minutes from start to finish. The most important timing cues are not to overcook the chicken and to simmer the cream gently to avoid breaking.
Best ways to enjoy it
Serve this pasta hot in wide shallow bowls so the sauce spreads evenly. Pair with:
- A simple arugula salad dressed with lemon vinaigrette to cut the richness.
- Garlic bread or a crusty baguette to soak up sauce.
- A light, crisp white wine (Sauvignon Blanc or Pinot Grigio) or a medium-bodied rosé.
For dinner parties, garnish each plate with basil chiffonade and a drizzle of extra-virgin olive oil. Leftovers are great the next day — see storage tips below. If you want background on my recipe philosophy and testing approach, learn more about me.
Storage and reheating tips
- Refrigerator: Store in an airtight container up to 3–4 days. Keep pasta and sauce together; chicken in sauce helps prevent it drying out.
- Freezing: You can freeze for up to 2 months, but cream-based sauces sometimes separate. Cool completely, freeze in a freezer-safe container, and thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stovetop over low heat. Add a splash of chicken stock or milk to restore creaminess. Microwave in short bursts, stirring between intervals.
- Food safety: Refrigerate within two hours of cooking. Reheat to at least 165°F (74°C) before eating.
Pro chef tips
- Pound the chicken to an even thickness so it cooks uniformly and stays juicy.
- Don’t overcrowd the pan when searing — give the chicken space for a golden crust.
- Reserve pasta water — the starchy water helps emulsify the sauce and makes it cling to the pasta.
- Use freshly grated Parmesan for best melt and flavor; pre-shredded cheese has anti-caking agents that can affect texture.
- Keep the cream at a gentle simmer; high heat can break the sauce. If it does split, whisk in a teaspoon of cold butter off the heat to bring it back together.
- Taste and adjust seasoning at the end: cream and tomatoes change salt needs.
- If you want a lighter sauce, swap half the cream for low-sodium chicken stock and add a teaspoon or two of Dijon mustard for body.
Creative twists
- Spicy arrabbiata: Add extra red pepper flakes and a spoonful of tomato paste for a brighter, spicier sauce.
- Lemon-basil version: Increase lemon zest/juice and finish with lots of fresh basil for a fresher profile.
- Vegetarian: Replace chicken with roasted portobello slices or seared tofu for a meatless option.
- Mediterranean: Add olives and capers for briny contrast; omit cream and use a lighter tomato-cream balance.
- Low-carb: Serve over spiralized zucchini or shirataki noodles.
- Smoky bacon: Crisp bacon or pancetta adds a smoky crunch — stir in at the end.
Your questions answered
Q: Can I make this ahead of time?
A: Yes — you can cook the chicken and sauce and refrigerate for up to 2 days. Reheat gently and toss with freshly cooked pasta (recommended) to maintain texture.
Q: What pasta works best?
A: Short tubular pasta (penne, rigatoni) or long ribbon pasta (fettuccine) both work because they hold the creamy sauce. Use what you have; just adjust cook time.
Q: Can I reduce calories without losing flavor?
A: Swap half the cream for low-sodium chicken stock, use half-and-half, or finish with a little Greek yogurt stirred in off-heat for tang and creaminess. Increase herbs and lemon to boost perceived flavor.
Q: How do I prevent the sauce from breaking?
A: Keep the heat low when adding cream and cheese. Avoid boiling. If the sauce separates, remove from heat and whisk in a cold tablespoon of butter or a little warm pasta water to re-emulsify.
Q: Is it safe to freeze?
A: You can freeze this dish, but cream sauces can change texture after freezing. Freeze only if necessary, and expect a slightly grainier texture after thawing and reheating.
Q: Can I use pre-cooked or rotisserie chicken?
A: Absolutely. Add pre-cooked chicken toward the end to warm through so it doesn’t dry out. This is a great shortcut for even faster weeknight dinners.
If you have a question not covered here, ask and I’ll help troubleshoot your version of this recipe.
Marry Me Chicken Pasta
Ingredients
For the Chicken
- 2 pieces boneless skinless chicken breasts (about 1 to 1¼ lb total), halved or pounded to even thickness
- 1 tsp Italian seasoning or 1 tsp dried oregano + ¼ tsp thyme
- Salt and black pepper to taste
- 2 tbsp olive oil
- 1 tbsp butter (optional, for richness)
For the Sauce
- 2 cloves garlic minced
- 1 small shallot finely chopped (or ½ small onion)
- ½ cup sun-dried tomatoes packed in oil, drained and chopped (reserve oil for cooking if desired)
- ½ cup dry white wine or ¾ cup low-sodium chicken stock (for deglazing)
- 1½ cups heavy cream (or half-and-half for lighter sauce)
- ¾ to 1 cup freshly grated Parmesan (don’t use pre-shredded for best melt)
- pinch red pepper flakes (more if you like heat)
For the Pasta
- 12 oz pasta (penne, rigatoni, fettuccine or your favorite)
For Garnish
- 2–3 tbsp chopped fresh basil (plus extra for garnish)
- ½ pieces lemon (zest and juice of half, optional, but brightens the sauce)
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook pasta to 1–2 minutes shy of package directions for al dente. Reserve ¾ cup pasta water, drain pasta and set aside.
- Pat chicken dry, season both sides with salt, pepper, and Italian seasoning.
Cooking
- Heat olive oil in a large skillet over medium-high heat. Add chicken and sear 3–4 minutes per side until golden (it may not be fully cooked). Transfer to a plate to rest.
- Reduce heat to medium. Add butter or a tablespoon of the sun-dried tomato oil, then sauté shallot for 1–2 minutes until soft. Add garlic and cook 30 seconds until fragrant.
- Add chopped sun-dried tomatoes, cook 1 minute. Pour in wine or stock and scrape up browned bits with a wooden spoon. Let reduce 1–2 minutes.
- Stir in the cream and red pepper flakes. Simmer gently 3–5 minutes until slightly thickened.
- Lower heat and stir in Parmesan until melted. Return chicken to the pan and simmer 3–5 minutes until internal temp reaches 165°F (74°C). If sauce is too thick, loosen with reserved pasta water.
- Slice chicken if desired, add pasta to the skillet, toss to coat. Stir in basil and lemon zest/juice.
Serving
- Serve immediately with extra Parmesan and fresh basil.