Marry Me Chicken Pasta

Name: Marry Me Chicken Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American-Italian
Ingredients: 12 oz dry pasta; 1–2 tbsp olive oil; 2 large boneless, skinless chicken breasts; 1 tsp dried basil; 1 tsp garlic powder; 1 tsp onion powder; ½ tsp dried thyme; ½ tsp red pepper flakes (optional for heat); ½ tsp salt; ¼ tsp black pepper; 5 garlic cloves, minced; ¼ cup chopped sun-dried tomatoes; 1½ cups chicken stock (low sodium); 1 cup half-and-half; ½ cup freshly grated parmesan cheese; Fresh basil, for garnish

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There’s a funny story behind the first time I made Marry Me Chicken Pasta. I wasn’t trying to impress anyone—I was just trying to get dinner on the table in 30 minutes without setting off the smoke detector again. But as soon as the sauce hit the pan, something changed. The whole kitchen filled with the smell of garlic, herbs, and sun-dried tomatoes, and I realized I had stumbled into something kind of magical. My roommates still joke that the dish could charm anyone into commitment. And honestly? They’re not wrong.

This dish is the perfect recipe for beginner cooks. It’s flavorful, forgiving, and comes together with simple steps you can confidently follow—even if your last “cooking experience” involved microwaving mac and cheese. Plus, it’s packed with protein and feels fancy enough for date night while being quick enough for a weeknight dinner.

Why This Recipe is Special

Marry Me Chicken Pasta is more than just a viral hit—it’s comfort food with an elegant twist. Creamy sauce hugs every piece of tender chicken and perfectly cooked pasta, while sun-dried tomatoes and herbs bring layers of deep, savory flavor.

What sets this recipe apart for beginners is that it uses straightforward techniques (like sautéing and simmering), but teaches you how to build flavors step-by-step. It’s basically a one-pot culinary confidence booster.

Ingredients and Preparation

Here’s a breakdown of what you’ll need and why each ingredient matters:

Dry Pasta
The base of the dish. Use any shape—penne, rigatoni, fusilli—but make sure it’s something that holds sauce well.

Olive Oil
Used for searing the chicken and sautéing aromatics. It adds richness and helps blend the flavors.

Boneless, Skinless Chicken Breasts
Lean and mild, perfect for soaking up the creamy, savory sauce. Want a quicker version? Try chicken cutlets.

Dried Basil, Oregano, and Thyme
These herbs bring that classic Italian-inspired flavor. You can sub in Italian seasoning if that’s what you have.

Garlic Powder and Onion Powder
For layering in a mellow, savory base—no chopping required.

Red Pepper Flakes
Just a pinch adds warmth without overwhelming spice. Optional, but recommended.

Salt and Black Pepper
Essential for bringing out the best in all the ingredients.

Fresh Garlic
Adds sharp, punchy depth to the sauce. Use jarred minced garlic in a pinch.

Sun-Dried Tomatoes
Sweet, chewy, and deeply flavorful. Jarred in oil? Use that oil for extra punch.

Chicken Stock
Forms the liquid base of the sauce and brings a savory backbone.

Half and Half
Creates a light, creamy texture without the heaviness of full cream.

Parmesan Cheese
Adds umami, richness, and that signature cheesy finish. Grate it fresh for the best melt.

Fresh Basil
A bright, fragrant garnish that balances the creamy sauce.

Step-by-Step Instructions

Step 1
Boil your pasta in salted water according to the package instructions. Before draining, save a cup of that starchy pasta water—it’s liquid gold for adjusting sauce consistency later.

Step 2
While the pasta cooks, mix your dried basil, oregano, thyme, garlic powder, onion powder, red pepper flakes, salt, and pepper in a small bowl.

Step 3
Rub half of the seasoning mix onto your chicken breasts, coating them evenly on both sides.

Step 4
Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear each side for 5–7 minutes until golden. Remove from the pan and set aside.

Step 5
In the same skillet, reduce the heat to low. Add minced garlic and chopped sun-dried tomatoes. Sauté for 1–2 minutes until fragrant.

Step 6
Pour in the chicken stock to deglaze the pan, scraping up all the flavorful browned bits.

Step 7
Add the half and half and grated parmesan. Keep the heat low and stir gently to melt the cheese, adding it in gradually to avoid clumping.

Step 8
Return the chicken to the pan and raise the heat slightly. Simmer for 5–10 minutes to finish cooking the chicken and let the sauce thicken.

Step 9
Slice the cooked chicken and set aside. Stir the drained pasta into the sauce. Use the reserved pasta water to loosen the sauce if needed.

Step 10
Plate the pasta and top with sliced chicken. Sprinkle fresh basil and extra parmesan on top. Serve warm.

Beginner Tips and Notes

Chicken browning too fast? Lower the heat and add a splash of water or stock.
Sauce too thick? Stir in reserved pasta water a tablespoon at a time.

No sun-dried tomatoes? Try roasted red peppers for a similar sweet-savory vibe.
Don’t rush the cheese melting. Add it in slowly on low heat for a silky texture.
Time-saving hack: Use pre-cooked rotisserie chicken—just add it during the simmering stage.

Serving Suggestions

This dish shines with simple, vibrant sides:

Garlic Bread: Perfect for scooping up extra sauce.
Simple Green Salad: Light vinaigrette cuts through the richness.

Roasted Veggies: Think asparagus, bell peppers, or zucchini.
Caprese Salad: A fresh tomato-basil twist that complements the sauce.

Leftovers? Store in airtight containers for up to 5 days. Reheat gently on the stove with a splash of stock or milk to revive the sauce.

Let’s Get Cooking

If you’ve been looking for an easy sheet pan dinner alternative that feels indulgent without the stress, Marry Me Chicken Pasta might be your new go-to. Whether it’s your first time cooking chicken or your hundredth, this lemon herb chicken recipe with sun-dried tomato cream sauce will make you feel like a total kitchen rockstar.

Give it a try and let me know how it went in the comments—did it win anyone’s heart? Or maybe just your own? Either way, I call that a success.

FAQ About Marry Me Chicken Pasta

Can I use a different type of pasta?

Absolutely. While the recipe calls for dry pasta like penne or rigatoni, you can use any pasta you prefer—even gluten-free or fresh varieties. Just follow the cooking instructions on the package and remember to reserve some pasta water.

How can I tell when the chicken is cooked through?

The best way is to use a meat thermometer—your chicken is done when it reaches an internal temperature of 165°F (75°C). If you don’t have a thermometer, slice into the thickest part. It should be opaque and the juices should run clear.

Can I make this dish dairy-free?

Yes! Use a dairy-free cream alternative like coconut cream or oat-based half-and-half, and substitute dairy-free parmesan or nutritional yeast for the cheese.

What can I use instead of sun-dried tomatoes?

Roasted red peppers are a great substitute if you want something sweet and smoky. You could also try cherry tomatoes for a fresher, lighter flavor.

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