Creamy Sun Dried Tomato Chicken Pasta

The name alone made me laugh the first time I heard it. Marry Me Chicken supposedly earned its title because one bite and someone would propose on the spot. My roommate sophomore year made it for her boyfriend, burned the garlic, and he still asked her to move in with him, so maybe there is something to the legend. I have tweaked the recipe into a pasta version that I think is even more dangerous.

I made this on a rainy Tuesday when my partner had a terrible day at work and refused to talk about it. By the second forkful he was already laughing about something his coworker said. Food cannot fix everything, but sometimes a creamy bowl of pasta gets you halfway there.

Ingredients

• 2 large boneless skinless chicken breasts: Pound them to even thickness so they sear uniformly instead of drying out on the ends while the middle stays raw.
• 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1/2 tsp smoked paprika: The smoked paprika is the quiet hero here, adding a faint campfire warmth that makes people wonder what your secret is.
• 2 tbsp olive oil: Use a neutral tasting oil if your olive oil is very grassy, since you want the butter and cream to shine.
• 350 g penne or fettuccine: Penne catches the sauce in its tubes, but fettuccine wraps around the chicken beautifully.
• 3 tbsp unsalted butter: This is the foundation of the sauce, so reach for good quality butter if you have it.
• 4 cloves garlic, minced: Four sounds aggressive but it mellows into the cream and becomes gentle and sweet.
• 100 g sun dried tomatoes in oil, drained and sliced: Slice them thin so they distribute evenly instead of clumping in one bite.
• 1 cup heavy cream: Do not even think about substituting half and half here.
• 1/2 cup chicken broth: This loosens the cream just enough so you get a sauce instead of a thick paste.
• 1/2 cup freshly grated Parmesan cheese: Grate it yourself from a block because the pre shredded kind contains anti caking agents that make the sauce grainy.
• 1 tsp Italian seasoning and 1/4 tsp crushed red pepper flakes: The red pepper is optional but a tiny prickle of heat balances all that richness perfectly.
• 2 tbsp chopped fresh basil: Tear it by hand right before serving because a knife bruises the leaves and turns them dark.

Instructions

Season and sear the chicken:

Pat the chicken dry with paper towels, then rub both sides with salt, pepper, garlic powder, and smoked paprika. Heat olive oil in a large skillet over medium high heat until it shimmers, then lay the chicken in and do not touch it for five minutes, letting a deep golden crust form before flipping.

Cook the pasta while the chicken rests:

Drop the pasta into a big pot of well salted boiling water and cook until just al dente, tasting a minute before the package says to. Scoop out half a cup of that starchy pasta water before draining because it is liquid gold for loosening the sauce later.

Build the sauce in the same skillet:

Melt the butter right in those delicious chicken drippings over medium heat, then add the garlic and stir until your whole kitchen smells incredible, about one minute. Toss in the sliced sun dried tomatoes and let them sizzle for two minutes to wake up their flavor.

Add the creamy liquids:

Pour in the heavy cream and chicken broth, stirring and scraping up every browned bit stuck to the pan because that is pure flavor. Let it come to a gentle simmer, not a rolling boil, and watch it thicken slightly.

Stir in cheese and seasonings:

Add the Parmesan, Italian seasoning, and red pepper flakes, stirring constantly until the cheese melts into the sauce and everything looks silky. Taste it now and adjust with salt and pepper, keeping in mind the cheese is already salty.

Bring it all together:

Slice the rested chicken into strips and slide them back into the skillet along with the drained pasta. Toss everything gently, splashing in a little reserved pasta water if the sauce needs loosening, until every strand and every piece of chicken is coated in that beautiful rosy cream sauce.

Save

One night I doubled this recipe for a dinner party and my friend Laura literally licked her plate when she thought no one was looking. We all saw it and she did not even care.

What to Serve Alongside

A simple arugula salad with lemon juice and olive oil is all you need to cut through the richness. Crusty bread for sauce dunking is nonnegotiable in my house.

Making It Your Own

A splash of white wine poured into the skillet after the garlic step adds a wonderful bright acidity. Tossing in a handful of baby spinach at the very end wilts beautifully and makes you feel virtuous.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, though the pasta will soak up some sauce overnight. Reheat gently in a skillet with a splash of milk or water to bring the creaminess back to life.

• Freezing is not recommended because cream sauces tend to separate when thawed.
• If the pasta has absorbed too much sauce by day two, a dollop of fresh cream while reheating works wonders.
• Always store the chicken and pasta together so the meat stays moist.

Save

This is the kind of meal that makes people close their eyes at the table, and honestly that is the highest compliment any home cook can receive. Make it for someone you love, or make it for yourself on a night when you deserve something extraordinary.

Recipe FAQs

→ Can I use a different cut of chicken?

Yes, chicken thighs work beautifully and stay even juicier. You can also use pre-sliced chicken tenders to cut down on cooking time — just reduce the searing time to 3-4 minutes per side.

→ What type of pasta works best for this dish?

Short tubular shapes like penne or rigatoni hold the creamy sauce especially well. Fettuccine or linguine also work great if you prefer long noodles. Choose whatever your family enjoys most.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of chicken broth or cream to loosen the sauce and bring back its silky consistency.

→ Can I make the sauce ahead of time?

Absolutely. Prepare the cream sauce up to 2 days in advance and store it in the fridge. When ready to serve, gently reheat the sauce, cook fresh pasta, sear the chicken, and combine everything together for a quick meal.

→ Is there a lighter version of this dish?

You can substitute half-and-half for heavy cream and use less butter to lighten things up. Adding spinach or mushrooms bulks up the dish with vegetables while keeping it satisfying and flavorful without extra calories.

→ Why is it called 'Marry Me' chicken?

The name comes from the idea that this dish is so irresistibly delicious, it could prompt a marriage proposal. The combination of sun-dried tomatoes, cream, and Parmesan creates a sauce so rich and flavorful it has earned that playful reputation.