“Marry Me Chicken Pasta” earned its name from being so deliciously good that it might just win you a proposal! This creamy pasta dish combines juicy, seasoned chicken with a rich, parmesan and sun-dried tomato sauce that coats every bite. Perfect for a date night or a comforting family meal, this dish is easy to prepare and bursting with flavor. It’s an impressive dish that requires minimal effort, yet delivers maximum taste!
Equipment:
- Large skillet
- Tongs
- Measuring cups and spoons
- Wooden spoon
- Large pot for boiling pasta
- Chef’s knife and cutting board
Ingredients:
- 2 boneless, skinless chicken breasts, halved to make thin cutlets
- Salt and black pepper, to taste
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup sun-dried tomatoes, chopped
- 1 teaspoon red pepper flakes (optional, for a kick)
- 8 oz fettuccine or your favorite pasta
- Fresh basil or parsley, chopped, for garnish
Instructions:
- Season and Cook the Chicken
Season both sides of the chicken cutlets with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside. - Make the Sauce
In the same skillet, add the minced garlic and sauté for about 30 seconds, or until fragrant. Add the chicken broth, scraping the bottom of the skillet to release any flavorful bits. Bring to a simmer, then add the heavy cream, Parmesan cheese, sun-dried tomatoes, and red pepper flakes (if using). Stir until the cheese is melted and the sauce is creamy and smooth. - Cook the Pasta
While the sauce simmers, cook the pasta according to package instructions. Drain and set aside. - Combine Chicken, Sauce, and Pasta
Return the chicken to the skillet and let it simmer in the sauce for 2-3 minutes. Add the cooked pasta and toss everything together until the pasta is fully coated in the sauce. - Serve
Garnish with fresh basil or parsley for a pop of color and serve hot!
Presentation Ideas:
- Serve in a wide, shallow bowl with a sprinkle of grated Parmesan and fresh basil or parsley on top.
- Pair with garlic bread or a side salad for a complete meal.
- For an elegant presentation, add a drizzle of balsamic glaze over the finished dish.
Tips:
- For a thicker sauce, let it simmer a few extra minutes to reduce slightly.
- Feel free to substitute half-and-half for a lighter version, though the sauce may not be as creamy.
- If you prefer a vegetarian option, swap the chicken with sautéed mushrooms or spinach.
- This dish reheats well, so make a little extra for an indulgent lunch the next day!
Marry Me Chicken Pasta is a show-stopping dish that’s surprisingly easy to make and absolutely delicious. With its creamy sauce, tender chicken, and tangy sun-dried tomatoes, this recipe is sure to become a favorite. Whether you’re planning a special dinner or just craving something comforting, this pasta dish delivers bold flavors and is as enjoyable to make as it is to eat!
Marry Me Chicken Pasta Recipe
Creamy, flavorful, and irresistible, this Marry Me Chicken Pasta is made with tender chicken, sun-dried tomatoes, and a rich parmesan cream sauce. Perfect for a romantic dinner or family meal!
Equipment
- Large skillet
- Tongs
- Measuring cups and spoons
- Wooden spoon
- Large pot for boiling pasta
- Chef’s knife and cutting board
Ingredients
- 2 boneless skinless chicken breasts, halved to make thin cutlets
- Salt and black pepper to taste
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup sun-dried tomatoes chopped
- 1 teaspoon red pepper flakes optional, for a kick
- 8 oz fettuccine or your favorite pasta
- Fresh basil or parsley chopped, for garnish
Instructions
- Season and Cook the Chicken
- Season both sides of the chicken cutlets with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.
- Make the Sauce
- In the same skillet, add the minced garlic and sauté for about 30 seconds, or until fragrant. Add the chicken broth, scraping the bottom of the skillet to release any flavorful bits. Bring to a simmer, then add the heavy cream, Parmesan cheese, sun-dried tomatoes, and red pepper flakes (if using). Stir until the cheese is melted and the sauce is creamy and smooth.
- Cook the Pasta
- While the sauce simmers, cook the pasta according to package instructions. Drain and set aside.
- Combine Chicken, Sauce, and Pasta
- Return the chicken to the skillet and let it simmer in the sauce for 2-3 minutes. Add the cooked pasta and toss everything together until the pasta is fully coated in the sauce.
- Serve
- Garnish with fresh basil or parsley for a pop of color and serve hot!
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