Irresistible Marry Me Chicken Pasta Recipe
A Cozy Start
Have you ever sniffed a creamy tomato-and-garlic sauce and suddenly remembered a kitchen disaster that turned into a favorite meal? I have—once I charred a chicken breast so badly that I laughed and turned it into a rustic shredded topping for pasta. If you’re a beginner who worries about searing chicken or getting a sauce to thicken just right, I get it — I’ve been there. This Irresistible Marry Me Chicken Pasta Recipe is forgiving, straightforward, and built for home cooks who want big flavor without fuss.
A Quick Look at This Irresistible Marry Me Chicken Pasta Recipe Recipe
This dish centers on two simple stars: tender seared chicken breasts and a luscious sun-dried tomato cream sauce with Parmesan. It’s comfort food that comes together fast — dinner-ready in about 30–40 minutes — making it perfect for weeknights or an easy weekend treat. The creamy sauce provides satisfying richness while the sun-dried tomatoes add bright, tangy depth. If you’re a beginner, you’ll appreciate the clear steps and forgiving nature of this recipe — scroll down to see how simple it really is and why a handful of pantry staples can make something feel special.
Ingredients You’ll Need for Irresistible Marry Me Chicken Pasta Recipe
Essentials
- 2 boneless skinless chicken breasts — trimmed and patted dry
- 2 tablespoons olive oil — for searing the chicken
- 3–4 garlic cloves, minced — the aromatic backbone of the sauce
- 1 cup heavy cream — makes the sauce rich and silky
- 1 cup low-sodium chicken broth — helps loosen and flavor the sauce
- ½ cup grated Parmesan cheese (freshly grated is best) — for that nutty, savory finish
- ½ cup chopped sun-dried tomatoes (in oil, drained) — use the ones packed in oil for better flavor
- 1 teaspoon Italian seasoning — simple herb blend for warmth
- ¼ teaspoon crushed red pepper flakes (adjust to taste) — a gentle kick
- Salt and pepper to taste
- 8 oz pasta (penne or fettuccine work well) — cooks quickly and holds the sauce
- Fresh basil or parsley, chopped, for garnish — bright herbal finish
Optional add-ons
- A handful of spinach or kale — stir in at the end for extra greens and color
- Sautéed mushrooms — add an earthy layer (sliced cremini or button mushrooms work nicely)
- A dash of lemon juice for brightness — balances the creaminess
- Extra red pepper flakes for heat lovers — sprinkle on top if you like more spice
- Extra Parmesan for serving — grated fresh at the table
These optional add-ons let you stretch the recipe to suit your pantry or make it feel more elevated without extra stress.
Substitutions and shortcuts
- Chicken: Use thin-cut chicken cutlets for quicker cooking, or shredded rotisserie chicken to save time on busy nights.
- Heavy cream: For a lighter version, substitute half-and-half plus a tablespoon of flour to help thicken, or use full-fat coconut milk if you need dairy-free (flavor will change).
- Pasta: Swap with gluten-free pasta, whole wheat, or even short egg noodles. Adjust cooking time per package.
- Sun-dried tomatoes: If you only have jarred sun-dried tomatoes packed dry, rehydrate them in warm water for 10 minutes or sauté a little longer so they soften.
- Parmesan: Pecorino Romano works in a pinch for a sharper, saltier finish — reduce added salt slightly.
- Chicken broth: Vegetable broth is fine if you prefer a meat-free base for the sauce.
- Shortcut: Use store-bought pre-minced garlic and pre-grated Parmesan when life is hectic. Or cook the pasta while the chicken sears to save time.
These swaps keep the spirit of the dish intact while letting you fit it to what’s already in your kitchen.
How to Make Irresistible Marry Me Chicken Pasta Recipe Step-by-Step
I’ll walk you through every step slowly, the way I explain a recipe to a friend on the phone. Take your time, and keep the pan heat moderate — that’s where a lot of beginner stress disappears.
Gather and prep your ingredients
- Measure out the cream, broth, and Parmesan. Chop the sun-dried tomatoes, mince the garlic, and wash any herbs or greens you plan to use.
- If your chicken breasts are unevenly thick, gently pound them to an even thickness (about ¾ inch) so they cook evenly. Pat them dry and season both sides with salt and pepper.
Cook the pasta
- Bring a large pot of salted water to a rolling boil and cook the pasta according to package instructions until al dente (usually a minute or two less than “fully tender”).
- Reserve about ½ cup of the pasta cooking water before draining — this starchy water can help loosen the sauce if it becomes too thick.
- Drain the pasta and set it aside. Toss with a tiny drizzle of olive oil if you’re not adding it back to the sauce immediately to prevent sticking.
Sear the chicken
- Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Once the oil shimmers, add the seasoned chicken breasts.
- Sear for about 4–5 minutes on the first side without moving them — this helps form a golden crust. Flip and cook another 4–5 minutes, or until the internal temperature reaches 165°F (74°C) and juices run clear.
- If your breasts are thick, you can finish them in a 375°F oven for 5–8 minutes after searing. Remove the chicken to a plate and tent loosely with foil to rest while you make the sauce. Resting keeps the meat juicy.
Build the flavor in the skillet
- In the same skillet (no need to clean it — those browned bits add flavor), reduce heat to medium-low and add the minced garlic. Sauté for about 30–45 seconds until fragrant — don’t let the garlic brown or it will taste bitter.
- Add the chopped sun-dried tomatoes, 1 teaspoon Italian seasoning, and ¼ teaspoon crushed red pepper flakes. Stir and let the tomatoes sizzle for a minute to release their flavor.
Deglaze and make the cream sauce
- Pour in 1 cup of low-sodium chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring it to a gentle simmer — this concentrates the flavors and loosens any stuck bits.
- Pour in 1 cup of heavy cream and stir to combine. Add ½ cup freshly grated Parmesan while stirring. Keep the heat on medium-low and let the sauce simmer gently for 4–5 minutes, stirring occasionally, until it thickens slightly. If the sauce thickens too much, stir in a splash of reserved pasta water or a bit more broth.
Finish the sauce and assemble
- Taste the sauce and adjust salt and pepper. If it feels too rich, add a dash of lemon juice to brighten it.
- Slice the rested chicken into strips or bite-sized pieces and return them to the skillet to warm through.
- Add the cooked pasta directly into the skillet and toss to coat everything in the sauce. If you’re adding spinach or kale, stir it in now — it will wilt quickly. If you sautéed mushrooms separately, fold them in here.
Plate and garnish
- Serve hot with a generous sprinkle of chopped fresh basil or parsley and extra Parmesan at the table. Add extra red pepper flakes for people who want more heat.
- If the sauce has thickened after sitting, stir in a little reserved pasta water to bring it back to a silky consistency.
Tips as you cook:
- Keep heat moderate when simmering cream — high heat can make it separate.
- If your sauce splits (separates into oil and solids), remove from heat and whisk in a tablespoon of cold cream or a teaspoon of Dijon mustard to bring it back together.
- Use freshly grated Parmesan whenever possible; pre-grated cheeses sometimes contain anti-caking agents that change how the sauce melts.
Common Mistakes to Avoid
This recipe is forgiving, but a few common missteps can make a difference in texture and flavor. Here’s what I see most often and how to sidestep them.
Mistake 1: Overcooking the chicken
If you sear chicken too long at high heat, it can dry out. Aim for medium to medium-high heat and use a thermometer if you’re unsure. Rest the chicken after cooking so juices redistribute.
Mistake 2: Letting the cream sauce break
Boiling the cream at full heat can cause it to separate. Keep the simmer gentle, stir often, and add cheese off the heat if needed. If separation happens, whisk in a cold splash of cream or a little reserved pasta water to revive it.
Mistake 3: Not seasoning at each stage
Salt early when you sear the chicken and taste the sauce before serving. Since Parmesan and sun-dried tomatoes add salt, season thoughtfully and adjust at the end rather than over-salting at the start.
Serving Suggestions for Irresistible Marry Me Chicken Pasta Recipe
A warm plate of this pasta is great on its own, but a few simple sides make the meal feel restaurant-level without extra fuss. I like to keep things cozy and low-stress.
Simple green salad
Toss baby greens with a light lemon vinaigrette to cut through the richness of the sauce — the brightness balances the plate.
Crusty bread or garlic bread
A fresh baguette or slices of garlic-rubbed toast are perfect for soaking up sauce. If you’re short on time, warm store-bought rolls are a quick fix.
Roasted or sautéed vegetables
Roast asparagus, broccoli, or a tray of root vegetables while you cook the pasta to add color and fiber to the meal. Sautéed green beans with a squeeze of lemon are another favorite.
Conclusion
This Irresistible Marry Me Chicken Pasta Recipe is truly easier than it looks: a quick sear, a creamy sun-dried tomato sauce, and a toss with pasta create something that feels special with minimal stress. I love how customizable it is — add greens, mushrooms, or lemon to make it your own. If you want to explore an alternative take on the original inspiration, check this version for comparison at The Original Marry Me Chicken. For a social-media-inspired variation and more visual inspiration, see this creative spin on the Irresistible Marry Me Chicken Pasta Recipe.
FAQs About Irresistible Marry Me Chicken Pasta Recipe
Yes, you can prep parts ahead. Cook the chicken and store it separately in the fridge for up to 2 days; keep the sauce in an airtight container for up to 24 hours. When ready to serve, gently reheat the sauce, add sliced chicken to warm through, and toss with freshly cooked pasta for best texture.
The pasta with cream sauce doesn’t freeze perfectly because dairy can separate when frozen and reheated. If you want to freeze components, freeze the cooked chicken by itself and thaw before adding to a freshly made sauce. Alternatively, make a tomato-forward version with less cream for better freezing.
Swap half the heavy cream for low-sodium chicken broth and thicken slightly with a cornstarch slurry (1 teaspoon cornstarch mixed with a tablespoon of cold water). Add extra sun-dried tomatoes and a dash of lemon juice to boost brightness while keeping richness in check.
Absolutely. Boneless skinless chicken thighs are juicier and more forgiving. Sear them the same way, but adjust cook time slightly — they may take a few minutes longer depending on thickness. Slice or chop them and return to the sauce as you would with breasts.
Penne and fettuccine are classic choices because they hold the sauce well, but any medium-size pasta will work. Short shapes like rigatoni or fusilli capture the sun-dried tomato bits and cream nicely, while long noodles like linguine or fettuccine give you silky strands coated in sauce.
Irresistible Marry Me Chicken Pasta
Ingredients
Method
- Gather and prep your ingredients: Measure out the cream, broth, and Parmesan. Chop the sun-dried tomatoes, mince the garlic, and wash any herbs or greens you plan to use.
- If your chicken breasts are unevenly thick, gently pound them to an even thickness (about ¾ inch) so they cook evenly. Pat them dry and season both sides with salt and pepper.
- Bring a large pot of salted water to a rolling boil and cook the pasta according to package instructions until al dente (usually a minute or two less than ‘fully tender’).
- Reserve about ½ cup of the pasta cooking water before draining and drain the pasta then set it aside. Toss with a tiny drizzle of olive oil to prevent sticking if you’re not adding it back to the sauce immediately.
- Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Once the oil shimmers, add the seasoned chicken breasts.
- Sear for about 4–5 minutes on the first side without moving them. Flip and cook another 4–5 minutes, or until the internal temperature reaches 165°F (74°C) and juices run clear.
- If your breasts are thick, finish them in a 375°F oven for 5–8 minutes after searing. Remove the chicken to a plate and tent loosely with foil to rest while you make the sauce.
- In the same skillet, reduce heat to medium-low and add the minced garlic. Sauté for about 30–45 seconds until fragrant.
- Add the chopped sun-dried tomatoes, 1 teaspoon Italian seasoning, and ¼ teaspoon crushed red pepper flakes. Let the tomatoes sizzle for a minute.
- Pour in 1 cup of low-sodium chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.
- Pour in 1 cup of heavy cream and add ½ cup freshly grated Parmesan while stirring. Let the sauce simmer gently for 4–5 minutes until it thickens slightly.
- If the sauce thickens too much, stir in a splash of reserved pasta water or a bit more broth.
- Taste the sauce and adjust salt and pepper. If it feels too rich, add a dash of lemon juice.
- Slice the rested chicken into strips and return them to the skillet to warm through.
- Add the cooked pasta directly into the skillet and toss to coat everything in the sauce. If adding spinach or kale, stir it in now to wilt.
- Serve hot with a sprinkle of chopped fresh basil or parsley and extra Parmesan at the table. Add extra red pepper flakes for those who want more heat.
