Can I use chicken thighs instead of chicken breasts for this recipe?

Yes! Chicken thighs are a great alternative if you want a juicier and more tender result. They will absorb the creamy sauce beautifully and give the dish even more flavor.

What can I substitute for sun-dried tomatoes?

If you're not a fan of sun-dried tomatoes, you can use fresh tomatoes sautéed with a bit of olive oil or roasted red peppers. While it won’t be exactly the same, it will still create a rich, flavorful sauce.

Can I make marry me chicken pasta ahead of time?

Yes, you can make this dish ahead of time. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or cream to bring back the creamy consistency.

Is this recipe gluten-free?

To make it gluten-free, simply swap the pasta for a gluten-free variety. Be sure to check the ingredients for the broth and sun-dried tomatoes to ensure they are also gluten-free.

Marry Me Chicken Pasta – A Creamy, Flavor-Packed One-Pan Dinner

Description

**Marry Me Chicken Pasta** is a creamy, flavorful one-pan dinner that combines succulent chicken, a rich sun-dried tomato sauce, and tender pasta. This dish is perfect for a weeknight dinner or a romantic evening. It’s quick, easy, and a guaranteed crowd-pleaser.

Ingredients

Scale

2 boneless, skinless chicken breasts
8 oz pasta (penne, rigatoni, or your favorite short pasta)
1 tablespoon olive oil
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, drained and chopped
1 cup heavy cream
1/2 cup chicken broth
1/2 cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper, to taste
Fresh basil or parsley, for garnish
Optional: Red pepper flakes (for a little kick)

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Instructions

1. Cook the pasta in a large pot of salted boiling water according to package instructions. Drain and set aside, reserving a bit of pasta water for later.
2. Season the chicken breasts with salt, pepper, and Italian seasoning. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-7 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Add the sun-dried tomatoes and cook for another minute.
4. Pour in the chicken broth and scrape any browned bits from the bottom of the skillet. Add the heavy cream and bring to a simmer. Let cook for 5 minutes to thicken.
5. Stir in the Parmesan cheese and season with salt, pepper, and Italian seasoning to taste.
6. Slice the cooked chicken and add it back to the skillet along with the cooked pasta. Toss everything together until the pasta is coated in the sauce. If the sauce is too thick, add a bit of reserved pasta water.
7. Garnish with fresh basil or parsley, and a sprinkle of Parmesan cheese. Serve immediately.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or cream to bring back the creamy consistency.
This recipe can be made ahead of time, making it a great option for meal prep.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Pasta
Method: One-Pan
Cuisine: American