Creamy Marry Me Chicken Pasta with Sun-Dried Tomatoes
This marry me chicken pasta features golden pan-seared chicken in a luscious sun-dried tomato cream sauce with parmesan and fresh basil. A restaurant-quality dinner.
This marry me chicken pasta is the ultimate weeknight luxury, combining golden-brown chicken with a sauce so addictive it allegedly prompts marriage proposals. While the internet-famous recipe often stops at the chicken, we're tossing it with al dente pasta to catch every drop of that garlic and sun-dried tomato cream.
The secret to a truly great creamy marry me chicken lies in the fond—the browned bits left in the pan after searing the poultry. By deglazing with a splash of dry white wine, we lift those deep flavors into a tuscan marry me chicken pasta that tastes significantly more complex than the 30-minute cook time suggests.
Don't skimp on the red pepper flakes or the fresh basil. The heat cuts through the richness of the heavy cream, while the herbs provide a bright finish that keeps the dish from feeling too heavy. It is a bold, balanced meal that works just as well for a date night as it does for a chaotic Tuesday.
Ingredients
Pasta and Chicken
- 12 oz (340g) rigatoni or penne pasta
- 1.5 lbs (680g) boneless skinless chicken breasts, sliced into bite-sized pieces
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
The Sauce
- 3 cloves garlic, minced
- 1/2 cup (60g) sun-dried tomatoes in oil, drained and chopped
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1/2 cup (120ml) dry white wine (like Pinot Grigio or Sauvignon Blanc)
- 1 cup (240ml) heavy cream
- 1/2 cup (50g) freshly grated Parmesan cheese
- 1/2 cup pasta water (reserved from boiling)
- 1/4 cup fresh basil leaves, chiffonade
Instructions
- 1
Bring a large pot of salted water to a boil and cook the pasta according to package directions until just al dente. Reserve 1/2 cup of the starchy pasta water before draining.
- 2
Pat the chicken pieces dry with paper towels. Season with salt and pepper, then toss in a bowl with the flour until lightly coated.
- 3
Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear until golden brown and cooked through (about 5-6 minutes). Remove chicken from the pan and set aside.
- 4
Reduce the heat to medium. In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Sauté for 1 minute until fragrant.
- 5
Stir in the dried oregano and red pepper flakes. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer for 2 minutes until reduced by half.
- 6
Lower the heat to medium-low and pour in the heavy cream. Stir gently and let it come to a bare simmer for 2-3 minutes until slightly thickened.
- 7
Stir in the grated Parmesan cheese until melted and smooth. Add the cooked pasta and seared chicken back into the skillet.
- 8
Toss everything together, adding a splash of the reserved pasta water as needed to loosen the sauce so it coats every noodle perfectly.
- 9
Remove from heat and garnish generously with fresh basil before serving.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 845 kcal
- Protein
- 52 g
- Carbs
- 74 g
- Fat
- 38 g
- Fiber
- 4 g
- Sugar
- 6 g
- Sodium
- 890 mg
Tips
- → Always use freshly grated Parmesan from a block; pre-shredded cheese is coated in cellulose which prevents it from melting smoothly into the sauce.
- → If you prefer not to use wine, substitute with an equal amount of chicken broth and a squeeze of fresh lemon juice for acidity.
- → Don't overcook the pasta in the water. Finish it in the sauce for the last 60 seconds so the noodles absorb the flavor without becoming mushy.
FAQ
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work beautifully and are more forgiving. They may require an extra 2 minutes of searing time to reach an internal temperature of 165°F (74°C).
How do I keep the cream sauce from curdling?
Avoid adding cold cream to a boiling hot pan. Let the wine reduce first, lower the heat, and then stir in the cream. Never let the sauce reach a rolling boil once the dairy is added.
Why is it called marry me chicken pasta?
The name comes from a viral claim that the dish is so delicious that anyone you serve it to will want to marry you on the spot.
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