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.

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

Description

Marry Me Chicken Pasta is a rich and creamy chicken dinner featuring sun-dried tomatoes, garlic, and a parmesan cream sauce served over tender pasta. It’s the perfect beginner-friendly recipe that’s both elegant and quick enough for busy nights.

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

Boil the Pasta: Cook pasta according to package instructions in salted water until al dente. Reserve about a cup of the pasta water, then drain and set the pasta aside.
Season the Chicken: In a small bowl, mix dried basil, garlic powder, onion powder, thyme, red pepper flakes, salt, and black pepper. Rub half of this seasoning mix onto the chicken breasts, coating both sides evenly.
Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear each side for about 5–7 minutes until golden brown and nearly cooked through. Remove from the skillet and set aside.
Sauté Garlic and Tomatoes: Reduce the heat to low and add the minced garlic and sun-dried tomatoes to the same pan. Sauté for about 1–2 minutes until fragrant. Optional: Add a splash of the tomato oil for extra flavor.
Make the Cream Sauce: Deglaze the pan with chicken stock, scraping up any browned bits. Stir in the half-and-half and grated parmesan cheese. Keep the heat low and stir continuously, allowing the cheese to melt slowly into a creamy sauce.
Simmer with Chicken: Add the remaining seasoning mix to the sauce. Return the chicken to the skillet and simmer on medium heat for 5–10 minutes until the chicken is fully cooked and the sauce thickens slightly.
Combine Pasta and Sauce: Slice the chicken and set aside again. Add the cooked pasta to the sauce and mix well, using reserved pasta water as needed to achieve the desired consistency.
Garnish and Serve: Plate the pasta and top with sliced chicken. Garnish with fresh basil and extra parmesan if desired.

Notes

Use chicken cutlets for faster cooking or pound the chicken breasts to an even thickness. For a gluten-free option, swap in gluten-free pasta. To tone down the richness, replace half-and-half with whole milk. For a vegetarian version, omit the chicken and use sautéed mushrooms or white beans for protein.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: American-Italian

Nutrition

Serving Size: 1 plate
Calories: 610
Sugar: 4g
Sodium: 640mg
Fat: 26g
Saturated Fat: 10g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 3g
Protein: 39g
Cholesterol: 115mg