Marry Me Chicken Pasta
A creamy, dreamy, sun-dried tomato-kissed pasta dish that feels like a warm hug and a love letter — all in one bite. Quick enough for a weeknight, cozy enough to impress anyone (even yourself).
Equipment
- Large skillet
- Pasta pot
- Cutting board + knife
- Tongs or wooden spoon
- Colander
Ingredients
- 2 chicken breasts – sliced into strips this is the heart of it all, babe
- 8 oz pasta – I used penne but honestly whatever hugs sauce is your bestie
- 1 tablespoon olive oil – for searing that chicken like a boss
- 3 garlic cloves minced – because flavor lives here
- 1/2 cup sun-dried tomatoes – non-negotiable. Trust me.
- 1 cup heavy cream – girl this is where the magic starts
- 1/2 cup chicken broth – to balance that richness
- 1/4 cup grated Parmesan – salty cheesy perfection
- 1 teaspoon chili flakes – optional but if you like a little spice...
- Salt & black pepper – always to taste always with flair
Instructions
Sizzle That Chicken Like You Mean It
- Start by heating olive oil in a big skillet over medium-high heat. Add your chicken, season it with salt and pepper, and sear until golden and juicy. Don’t crowd the pan — give those babies room to brown. (I totally overcrowded once and ended up with steamed sadness. Learn from me, girl.)
- Set the chicken aside when it’s cooked and let it rest like the main character it is.
Sauce Up the Drama
- In the same skillet (no need to wash it — we’re keeping all that flavor), toss in the garlic and sun-dried tomatoes. Sauté for like 1–2 minutes until it smells like a dream. Then pour in the cream and chicken broth. Stir, stir, stir, and let it simmer for 5 minutes.
- Add the Parmesan and chili flakes (if you’re feelin’ spicy), and watch it melt into this silky, golden, “marry me now” moment.
Pasta Meets Sauce = True Love
- Meanwhile, cook your pasta in salted water until just al dente. Drain it and toss it straight into your sauce. Add the chicken back in and let it all simmer together for 2–3 minutes so they really get to know each other.
- You’ll know it’s ready when everything looks glossy, creamy, and like it came from a $24 dish at a bougie café.
Notes
- You can sub the cream with a milk + butter combo, but full-fat cream gives that luxe texture.
- Use pasta that clings to sauce (penne, rigatoni, fettuccine are all great).
- This recipe is super forgiving — double the sauce for a saucier mood, or throw in spinach, mushrooms, or roasted veggies.
- It reheats beautifully — just add a splash of broth or cream before warming.