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marry me chicken pasta 2026 03 30 175428 683x1024 1

Marry Me Chicken Pasta

A comforting and delicious pasta dish combining tender chicken with a creamy sauce, perfect for romantic dinners or family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 1 cup penne pasta Substitute with any pasta type as preferred.
  • 2 pieces boneless chicken breasts Can slice horizontally for quicker cooking.
  • 1 tablespoon cooking oil For frying the chicken.
  • 1 teaspoon butter To sauté the onion and garlic.
Sauce Ingredients
  • 3 cloves garlic, minced Freshly minced for best flavor.
  • ½ piece onion, finely minced Yellow or white onion can be used.
  • 3 halves sun-dried tomatoes, chopped Use fresh if available.
  • 1 tablespoon tomato paste Adds depth to the sauce.
  • 1 cup heavy cream For a rich sauce.
  • 1 cup chicken broth Can use homemade or store-bought.
  • ¼ cup grated parmesan cheese For mixing into the sauce.
Spice Mix
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried thyme Or Italian herb seasoning.
  • 1 teaspoon red pepper flakes Adjust according to spice preference.
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
Garnish
  • to taste Fresh basil leaves For garnish.

Method
 

Preparation
  1. In a small bowl, combine garlic powder, onion powder, dried thyme, red pepper flakes, salt, and black pepper. Mix well.
  2. Pat the chicken breasts dry and sprinkle half of the spice mix over both sides.
  3. For quicker cooking, slice the chicken breast horizontally to create thinner fillets.
  4. Heat cooking oil in a large skillet over medium-high heat.
Cooking the Chicken
  1. Cook the chicken for about 5–6 minutes per side until golden brown and fully cooked, reaching an internal temperature of 165°F (74°C).
  2. Remove the chicken from the skillet and let it rest before slicing.
Cooking the Pasta
  1. While the chicken cooks, bring a pot of salted water to a boil.
  2. Cook the pasta one minute less than the package instructions to keep it slightly firm.
  3. Drain and reserve about ¼ cup of pasta water.
Making the Sauce
  1. In the same skillet used for the chicken, melt the butter over medium heat.
  2. Add minced onion and garlic, sautéing for about 1 minute until fragrant.
  3. Scrape the flavorful bits left from cooking the chicken.
  4. Stir in the chopped sun-dried tomatoes and tomato paste. Cook for about 1 minute until aromatic and slightly caramelized.
  5. Pour in the heavy cream and chicken broth. Add the remaining spice mix and stir well.
  6. Let the sauce simmer gently for 2–3 minutes until slightly thickened.
  7. Add the cooked pasta and grated parmesan cheese to the sauce. Stir until the pasta is coated and the sauce is smooth.
  8. If the sauce thickens too much, add a splash of reserved pasta water.
Assembly
  1. Cut the rested chicken into slices or strips.
  2. Place them on top of the pasta and gently press them into the sauce to absorb the flavor.
  3. Garnish with fresh basil leaves and extra parmesan cheese if desired.
  4. Serve immediately while the sauce is warm and creamy.

Notes

To store leftovers, cool completely before transferring to an airtight container. Refrigerate for up to 3 days. Reheat with a little water or cream to loosen the sauce if necessary. For extra flavor, marinate the chicken breasts in the spice mix for an hour before cooking. Customize by adding vegetables like spinach, bell peppers, or mushrooms.