This Marry Me Chicken Pasta recipe is perfect when you want to cook something special for your loved ones but don't want to spend hours in the kitchen. The creamy sauce is made with simple ingredients you probably already have in your pantry.
It's like a love story unfolding on your plate; I mean, what's not to love about tender chicken, perfectly cooked pasta, and a rich and flavorful sauce? It won't guarantee a ring on your finger, but it may secure a permanent spot in your dinner rotation.
Whether cooking to impress a date or treating yourself to some seriously delicious comfort food, this Marry Me Chicken Pasta is here to make your taste buds say, "I do."
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These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.
Chicken breasts: To keep the chicken super juicy, the breasts are flattened, pan-fried, and left to rest. They then get sliced and added to the top of the pasta. You can also buy chicken escallops from the grocery store and skip this step.
Garlic: The recipe suggests 5 cloves, but as I always say, measure garlic with your heart, so add more or less as you wish.
Sundried tomatoes: Buy the ones packed in oil if you can; they have a great flavor and texture. You can use the oil instead of the olive oil in the recipe.
Broth/stock: You can use chicken or vegetable broth for the recipe. I like to buy low sodium.
Cream: Use heavy cream/double cream/thickened cream. Half and Half and single cream won't thicken, and you'll have a thin sauce.
Parmesan: If you can, buy a block and grate it yourself. It melts more smoothly and will have a better flavor. The pre-grated parmesan has an anti-caking coating that will leave your sauce a little grainy.
Red pepper flakes: Also called chilli flakes, they add a subtle kick to the sauce. Feel free to reduce or increase the amount to taste.
Fresh basil: You want fresh herbs here. If you don't have basil, you can replace it with oregano.
We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!
- Flattening the chicken means it cooks much quicker; it will only need 3 minutes on each side.
- When you remove the chicken from the skillet, place it on a plate and tent it with foil. This will help keep it warm and tenderize it.
- Cook the garlic over medium-low heat to ensure it doesn't burn.
- When adding the parmesan, remove the pan from the heat, sprinkle it evenly over the surface of the sauce, and then stir gently until it has combined and melted.
- Before you drain the pasta, reserve 2 cups of the cooking water. You will need some for the sauce; having too much rather than too little is always better.
Why You'll Love This Marry Me Chicken Pasta
These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.
- Chop the chicken: You can chop the chicken and stir it through the pasta.
- Use chicken thighs: Swap the chicken breast for thigh fillets; they will need 15-20 minutes to cook.
- Use salmon: The creamy sundried tomato sauce is delicious with a salmon fillet instead of chicken.
- Add veg to the sauce: Fry capsicum and onion with the garlic at the beginning of the sauce and add some spinach leaves at the end of cooking.
Sides: Serve this Marry Me Chicken Pasta with a simple green side (add some raw sliced mushrooms to your salad!) and some bread to mop up the creamy sauce. Alternatively, we love it with a side of roasted broccoli.
Wine: A dry Sauvignon Blanc or Pinot Gris perfectly balances the rich, creamy, sun-dried tomato sauce. If you fancy a red, go for something smooth and light like a Montepulciano or a soft Chaianti.
For more chicken pasta recipes try:
If you make this Marry Me Chicken Pasta, please come back and comment. You can also tag me on social media.
Any questions about the recipe? Use the comments section below.
Get the Recipe
Marry Me Chicken Pasta
For the chicken
- 2 chicken breasts
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon olive oil
For the pasta
- 12 oz pasta
- 1 tablespoon salt
For the sauce
- 1 tablespoon olive oil
- 5 cloves garlic minced
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup sundried tomatoes chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes
- ½ teaspoon black pepper
- ¾ cup parmesan grated
- ¼ cup fresh basil leaves
Prepare the chicken
- Place each chicken breast on a chopping board and pat them dry with kitchen paper.2 chicken breasts
- Cover the chicken breast with parchment paper to protect the meat, and use the smooth side of a meat mallet (or the base of a heavy pan) to bash the chicken to an even thickness.
- Repeat with the second chicken breast.
Cook the pasta
- Bring a large pan of water to a boil. Add the salt and cook the pasta for 1 minute less than the packet instructions.1 tablespoon salt12 oz pasta
- Once cooked, reserve 2 cups of the pasta cooking liquid and drain the pasta.
While the pasta is cooking.
- Heat the olive oil in a heavy-based skillet over medium-high heat.2 tablespoon olive oil
- Season the chicken with salt and pepper, add it to the pan, cook for 3 minutes on each side, then transfer to a plate and keep covered.½ teaspoon salt½ teaspoon black pepper
- Reduce the heat to low, add the extra oil to the same skillet, add the minced garlic, and cook for 30 seconds.1 tablespoon olive oil5 cloves garlic
- Pour in the broth and bring to a simmer. Cook for 2 minutes, then add the cream, chopped sun-dried tomatoes, oregano, thyme, black pepper, and red pepper flakes. Bring to a simmer.1 cup chicken broth1 cup heavy cream½ cup sundried tomatoes1 teaspoon dried oregano1 teaspoon dried thyme½ teaspoon red pepper flakes½ teaspoon black pepper
- Remove the pan from the heat and sprinkle over the parmesan. Stir until the parmesan has melted.¾ cup parmesan
- Place the pan back on the heat and let the sauce simmer for 1 ½ minutes until it thickens slightly.
- Add the drained pasta to the sauce and ½ cup of the reserved cooking water.
- Stir the pasta gently into the sauce and cook everything for a minute, tossing gently. Add more pasta cooking water if the sauce gets too thick.
- Add most of the fresh basil.¼ cup fresh basil leaves
- Slice the chicken breasts and place on top of the pasta with the remaining basil and some extra parmesan to taste.
Nutrition is per serving