Creamy Marry Me Chicken Pasta with Sun-Dried Tomatoes
Marry Me Chicken Pasta is one of those recipes that doesn’t need much explaining - one bite and you understand the name. Tender chicken, perfectly cooked pasta, and a rich, creamy sauce made with sun-dried tomatoes come together in a dish that feels both comforting and special. This creamy chicken pasta recipe is made in one pan and comes together in under an hour, making it perfect for a cozy dinner at home or a meal you want to impress with minimal effort. The sauce is deeply flavorful, slightly tangy, and finished with Parmesan and fresh basil for balance. If you’re looking for an easy creamy chicken pasta that feels restaurant-worthy but is simple enough for a weeknight, this Marry Me Chicken Pasta recipe is a must-try.
Ingredients
- 2 large chicken breasts about 1.2 lb / 550 g, sliced into cutlets
- Salt to taste
- Black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small onion finely chopped
- 4 garlic cloves minced
- 3 tablespoons tomato paste
- ¼ cup white wine
- 1 cup chicken stock
- 1¼ cups heavy cream
- ⅓ cup sun-dried tomatoes in oil chopped
- 1 teaspoon dried oregano
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 5 fresh basil leaves thinly sliced
- 12 oz ¾ lb / 340 g pasta (penne recommended)
- ¼ cup reserved pasta water
- ½ cup grated Parmesan Reggiano
Instructions
- Slice the chicken breasts horizontally into cutlets and season both sides with salt and black pepper.
- Place a large skillet over medium-high heat. Add the olive oil to a cold pan, then add the chicken cutlets. Cook for 5–7 minutes until golden on the bottom, flip, and cook for another 2–3 minutes until cooked through. Remove chicken from the pan and set aside.
- In the same skillet, add the butter and melt over medium heat. Add the chopped onion and minced garlic and cook for 2–3 minutes until soft and fragrant.
- Stir in the tomato paste and cook for about 2 minutes, stirring constantly, until it darkens slightly and caramelizes.
- Pour in the white wine and let it simmer for 1–2 minutes, scraping up any browned bits from the bottom of the pan.
- Add the chicken stock and bring to a gentle simmer. Stir in the heavy cream until smooth.
- Add the sun-dried tomatoes, oregano, lemon zest, lemon juice, and basil. Simmer gently for 2–3 minutes until the sauce thickens slightly.
- Return the chicken to the skillet, spooning sauce over it, and keep on low heat while you cook the pasta.
- Cook the pasta in well-salted boiling water until al dente. Reserve ¼ cup of the pasta water, then drain.
- Remove the chicken from the skillet and set aside. Add the cooked pasta to the sauce and loosen with reserved pasta water as needed.
- Stir in the grated Parmesan until melted and fully incorporated.
- Slice the chicken and serve it over the pasta. Toss gently if needed so the sauce coats everything evenly. Serve immediately.
Notes
Calories: 770 kcal (per serving)
This is based on:
- 2 servings total
- heavy cream + Parmesan
- chicken breast + pasta
*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.
