Why You'll Adore This Pasta
- **Unbelievably Creamy Sauce:** The sauce is the heart of this dish, and it is just heavenly. A combination of heavy cream, chicken broth, and parmesan cheese creates a velvety base, while the sun-dried tomatoes and garlic infuse it with a deep, savory, and slightly sweet flavor. It coats every single piece of pasta and chicken perfectly.
- **Perfectly Tender Chicken:** By searing the chicken first and then letting it finish cooking in the sauce, it stays incredibly moist and tender. Every bite is infused with the flavors of the sauce. It's a simple technique that makes such a huge difference in the final texture, honestly.
- **Simple but Elegant:** This dish looks and tastes like something you’d get at a lovely little Italian restaurant, but you'll be shocked at how simple it is to put together. The ingredients are straightforward, and the process is perfect for a home cook. It's my go-to for when I want to feel a little fancy without a ton of fuss.
- **A True Weeknight Wonder:** From start to finish, you can have this beautiful meal on the table in under an hour. It’s one of those recipes that feels like a special occasion treat but is completely manageable on a busy weeknight. It saves well, too, which is always a bonus in my book.
Wow, I made this last night and my husband couldn't stop raving! Truly the best pasta dish I've ever made at home.
Essential Ingredient Guide
- Sun-Dried Tomatoes: Please, if you can, use the sun-dried tomatoes packed in oil. They are softer, more pliable, and have so much more flavor than the dry-packed kind. I even use a little bit of the oil from the jar to sauté the garlic—it adds this incredible layer of savory, tomato-infused goodness right from the start. Just drain them and give them a rough chop before you begin.
- Heavy Cream: This is where the magic happens. Heavy cream is what gives the sauce its signature luxurious, velvety texture. Don't be tempted to substitute with milk or half-and-half, as it just won't be the same. The fat content in the heavy cream prevents the sauce from breaking and allows it to simmer and thicken into something truly glorious. It’s a moment of indulgence, and it’s worth it.
- Chicken Breast: I like to use boneless, skinless chicken breasts, cut into bite-sized pieces. The key is to get a really nice golden-brown sear on them before you build the sauce. This not only locks in the juices, making the chicken tender, but it also creates those delicious browned bits in the bottom of the pan—that's pure flavor that will melt into your sauce.
Complete Cooking Process
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Preparation:
First, just take a deep breath and get everything in its place. I like to call this 'mise en place,' a fancy term for just getting organized. Cut your chicken into neat, bite-sized cubes, and pat them completely dry with a paper towel—this is so important for getting that beautiful golden crust. Mince your garlic, chop your sun-dried tomatoes, and measure out your liquids. Having everything ready before you turn on the stove makes the whole process feel so much calmer and more graceful, like a slow dance.
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Building the Flavor:
This is my favorite part, where the kitchen starts to smell like home. You'll start by searing the chicken until it’s beautifully golden on all sides. Then, you set it aside and build the sauce in that very same pan. Sautéing the garlic in a little bit of that tomato-infused oil is a game-changer. Then you'll add your broth, cream, and seasonings, scraping up all those delicious brown bits from the bottom of the pan. Let it all simmer gently, allowing the flavors to meld and the sauce to thicken just slightly. It’s a patient process, but so worth it.
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Bringing It All Together:
Once your sauce is fragrant and creamy, it's time for the final assembly. The cooked pasta, the seared chicken, and a generous handful of Parmesan cheese and fresh basil all go into the pan. Stir everything gently, watching as the sauce clings to every nook and cranny of the pasta. This is the moment it transforms from separate ingredients into a cohesive, beautiful dish. Let it simmer for just another minute or two, so the chicken can absorb all that creamy goodness and the pasta can meld with the sauce.
- **Salt your pasta water!** It should taste like the sea. This is the first and most important step to flavorful pasta, as it seasons the pasta from the inside out.
- **Reserve some pasta water.** Just before draining your pasta, scoop out a cup of the starchy water. If your sauce gets too thick, a little splash of this water will help loosen it while keeping it creamy.
- **Don't overcook the pasta.** Cook it until it's just 'al dente,' which means it still has a slight bite. It will continue to cook a little more when you add it to the hot sauce.
Pro Tips for Pasta Perfection
Following these little steps really elevates the final dish from good to unforgettable. Trust me, they make all the difference.
Frequently Asked Questions
→ Can I make this dish ahead of time?
You can definitely do some prep work in advance to make things easier! I'd recommend cooking the chicken and making the sauce ahead of time. Store them in separate airtight containers in the refrigerator for up to two days. When you're ready to serve, just gently reheat the sauce on the stove, add the chicken back in to warm through, and toss with freshly cooked pasta. This helps the pasta stay perfectly al dente. Planning ahead like this is one of my favorite tips from my list of make ahead recipes.
→ What can I substitute for heavy cream?
Honestly, for this particular recipe, heavy cream really is the star for that ultra-rich texture. However, if you're in a pinch, you could try using full-fat coconut milk from a can. It will impart a subtle coconut flavor, but it can create a similarly creamy sauce. Another option is blending soaked cashews with water to create a cashew cream, which works well for a dairy-free version. I would avoid using milk or half-and-half as they are more likely to curdle with the acidity of the tomatoes.
→ What should I serve with Marry Me Chicken Pasta?
This dish is so rich and satisfying that it doesn't need much on the side. A simple green salad with a light vinaigrette is perfect to cut through the richness. Steamed asparagus or sautéed spinach would also be lovely. For something a bit more substantial but still fresh, a bright chickpea feta salad or even a simple corn salad would be a beautiful complement, adding color and texture to the meal.
→ Can I add vegetables to this pasta?
Absolutely! This recipe is a wonderful canvas for adding some greens. Fresh spinach is a fantastic addition—just stir a few large handfuls into the sauce at the very end and let it wilt down. Sautéed mushrooms, steamed broccoli florets, or roasted red peppers would also be delicious. Just be sure to cook them separately and add them in with the chicken and pasta.
→ How do I store and reheat leftovers?
Leftovers are just wonderful the next day! Store the pasta in an airtight container in the refrigerator for up to 3 days. When you're ready to reheat, I find the best method is to place it in a skillet over low heat with a splash of milk or chicken broth. This helps to loosen up the sauce and bring back its creamy consistency without making the pasta mushy. I'd avoid the microwave if possible, as it can make the chicken tough.
→ What kind of pasta works best for this recipe?
I personally love using a pasta shape with plenty of ridges and curves to catch all of that amazing sauce. Something like rigatoni, penne, or fusilli works beautifully. A long pasta like fettuccine or linguine is also a classic and elegant choice. Really, any sturdy pasta you have on hand will work, so feel free to use your favorite.
→ Is there a way to make this dish spicy?
Yes, and it's a delicious variation! If you'd like to add a little bit of heat, simply add a generous pinch of red pepper flakes to the pan when you sauté the garlic. This will infuse the oil with a gentle warmth that permeates the entire sauce. You can adjust the amount based on your preference, but I find about half a teaspoon adds a nice, subtle kick without being overpowering.
Chef's Tips
Don't forget to reserve about a cup of the starchy pasta water before you drain the pasta. If your sauce seems a little too thick at the end, a small splash of this water will thin it out perfectly while helping the sauce cling to the pasta beautifully.,The quality of your ingredients really shines through in a simple dish like this. Using freshly grated Parmesan cheese from a block will make a world of difference. The pre-shredded kind often has anti-caking agents that can make the sauce a bit grainy.,Feel free to adjust the seasonings to your liking. If you love garlic, add an extra clove. If you like it spicy, add more red pepper flakes. Cooking is about making it your own, so taste the sauce before you add the pasta and tweak it until it makes you happy.
Nutrition Facts
per serving
750
Calories
35g
Protein
55g
Carbs
45g
Fat
Taste Profile
Rich, creamy, and deeply savory with a slight sweetness from the sun-dried tomatoes and a fresh, herbaceous finish from the basil.
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Chicken thighs will be even more tender and juicy. If using shrimp, add them at the very end and cook for just 2-3 minutes until pink and opaque to avoid overcooking.
If using tortellini, you can add it directly to the simmering sauce to cook for a few minutes until tender, making it a one-pan meal.
Recipe Variations
Try these delicious twists on the original
Mushroom and Spinach Version
For a veggie-packed twist, sauté 8 ounces of sliced cremini mushrooms after searing the chicken. Then, wilt in 3-4 large handfuls of fresh spinach into the sauce just before adding the pasta.
Spicy Sausage Version
Substitute the chicken with 1 lb of spicy or mild beef sausage, removed from its casings. Brown the sausage, breaking it up with a spoon, and then proceed with the recipe for a different, but equally delicious, flavor profile.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Boiling the cream sauce. A vigorous boil can cause a cream sauce to separate or 'break'. Always use a gentle simmer to allow it to thicken.
- Forgetting to salt the pasta water. This is the primary opportunity to season the pasta itself. A bland pasta will make the whole dish taste flat.
- Adding cold cream to the hot pan. This temperature shock can sometimes cause the cream to curdle. Letting it sit at room temperature for a bit helps prevent this.
- Not scraping up the 'fond'. Those browned bits at the bottom of the pan after searing the chicken are concentrated flavor. Leaving them behind is a missed opportunity.
Meal Prep & Storage
Make Ahead Tips
The sauce can be made up to two days in advance and stored in the fridge. The chicken can also be cooked and stored separately. When ready to serve, gently reheat the sauce on the stovetop, adding the chicken to warm through, and then toss with freshly cooked pasta for the best texture. It's a great strategy for a stress-free dinner party.
Leftover Ideas
Leftovers are fantastic! Reheat gently in a skillet over low heat with a splash of milk or broth to loosen the sauce. You can also reinvent them by adding a bit more broth and turning it into a creamy soup, or layering it in a baking dish with mozzarella cheese and baking until bubbly for a quick pasta bake.
Perfect Pairings
Serve this with...
Cooking Timeline
Bring pasta water to a boil. Prep all ingredients: cube chicken, mince garlic, chop tomatoes and basil.
Cook pasta. While pasta cooks, season and sear the chicken in a large skillet until golden brown. Set chicken aside.
In the same skillet, sauté garlic, then deglaze with broth. Add cream, Parmesan, and seasonings to create the sauce. Simmer gently.
Drain the cooked pasta. Add the cooked chicken, drained pasta, and fresh basil to the sauce. Stir to combine and warm through.
Serve immediately, garnished with extra Parmesan and basil.
Marry Me Chicken Pasta: Creamy, Flavorful Dinner
A creamy, sun-dried tomato and basil pasta with tender chicken, so good it might just inspire a proposal.
Timing
Prep Time
20 Minutes
Cook Time
30 Minutes
Total Time
50 Minutes
Recipe Details
Ingredients
For the Chicken and Pasta
- 01 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 02 1 tbsp olive oil
- 03 1 tsp salt, divided
- 04 1/2 tsp black pepper
- 05 12 oz penne pasta (or your favorite shape)
For the Creamy Tomato Sauce
- 01 1 tbsp butter
- 02 4 cloves garlic, minced
- 03 1/2 cup chicken broth
- 04 1 1/2 cups heavy cream
- 05 1/2 cup grated Parmesan cheese
- 06 1/2 cup sun-dried tomatoes in oil, chopped
- 07 1 tsp dried oregano
- 08 1/4 tsp red pepper flakes (optional)
- 09 1/2 cup fresh basil leaves, chopped
Instructions
First, let's get the pasta going. Bring a large pot of generously salted water to a rolling boil. It really should taste a bit like the ocean. Add your pasta and cook according to the package directions, until it’s just al dente—still with a little bit of a bite. While the pasta is cooking, you can season your chicken pieces with half a teaspoon of salt and the black pepper. This is your moment of calm before the sizzle, so just enjoy the quiet prep.
Now for the chicken. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. You want it shimmering just a little. Carefully add the chicken pieces in a single layer, making sure not to overcrowd the pan. Let them cook for about 3-4 minutes per side, until they’re beautifully golden brown and cooked through. The smell is just incredible. Once cooked, remove the chicken from the skillet and set it aside on a plate for later. Don't clean the pan!
In that same skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes, if you're using them, and cook for just about 30 seconds until you can smell that amazing garlic aroma. Be careful not to let it burn. Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up all those flavorful browned bits from the bottom. Stir in the heavy cream, chopped sun-dried tomatoes, Parmesan cheese, oregano, and the remaining half teaspoon of salt. Let this beautiful mixture come to a gentle simmer and cook for about 5 minutes, until it starts to thicken into a luscious sauce.
It's time to bring it all home. Reduce the heat to low and return the cooked chicken to the skillet. Add the drained pasta and the fresh chopped basil, reserving a little for garnish. Stir everything together gently, coating every piece of pasta and chicken in that glorious cream sauce. Let it all warm through for another minute or two. Serve immediately in warm bowls, with an extra sprinkle of Parmesan cheese and the remaining fresh basil on top. It’s just heavenly.
Notes & Tips
- 1 Don't forget to reserve about a cup of the starchy pasta water before you drain the pasta. If your sauce seems a little too thick at the end, a small splash of this water will thin it out perfectly while helping the sauce cling to the pasta beautifully.
- 2 The quality of your ingredients really shines through in a simple dish like this. Using freshly grated Parmesan cheese from a block will make a world of difference. The pre-shredded kind often has anti-caking agents that can make the sauce a bit grainy.
- 3 Feel free to adjust the seasonings to your liking. If you love garlic, add an extra clove. If you like it spicy, add more red pepper flakes. Cooking is about making it your own, so taste the sauce before you add the pasta and tweak it until it makes you happy.
Tools You'll Need
-
Large Skillet or Dutch Oven: You'll need a nice, big skillet to sear the chicken and build the sauce. A heavy-bottomed one, like cast iron or a Dutch oven, is fantastic because it distributes heat so evenly.
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Large Pot: A standard large pot is essential for boiling the pasta. Make sure it's big enough to give the pasta plenty of room to move around so it cooks evenly and doesn't stick together.
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Cutting Board and Sharp Knife: A good, sturdy cutting board and a sharp knife make the prep work of cubing chicken and chopping aromatics feel effortless and safe. It’s the foundation of a calm cooking experience.
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Measuring Cups and Spoons: While I often cook by feel, for a sauce like this, getting the proportions right is key to that perfect creamy consistency. So, have your measuring tools at the ready.
Must-Know Tips
- **Pat the chicken dry.** Before seasoning, use paper towels to pat the chicken pieces completely dry. This is the secret to getting a beautiful, golden-brown sear instead of just steaming the chicken in the pan.
- **Don't overcrowd the pan.** When searing the chicken, cook it in batches if you need to. Giving each piece its own space allows it to brown properly, creating more flavor for both the chicken and the sauce.
- **Use room temperature cream.** Let your heavy cream sit out on the counter for about 20-30 minutes before adding it to the pan. Adding cold liquid to a hot pan can sometimes cause the sauce to separate or 'break'.
Professional Secrets
- **Deglaze with intention.** That moment when you add the chicken broth to the hot pan is crucial. Use your spoon to scrape with purpose, ensuring every last bit of caramelized flavor from the chicken is lifted into the sauce. This is where the deep, savory flavor comes from.
- **Finish with fresh herbs.** Adding the fresh basil at the very end, off the heat or on very low heat, preserves its bright, vibrant flavor and color. If you add it too early, its delicate taste can get lost in the cooking process.
- **Let it rest for a minute.** After you've tossed everything together, turn off the heat and let the pasta sit in the sauce for just a minute or two before serving. This allows the pasta to absorb a little more of the sauce, making every bite even more flavorful.
Recipe by
Noah Bennett“I believe lunch should never be boring — quick, colorful, and satisfying meals to power through your day!” 🌯🥗
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