Creamy Sundried Tomato Chicken Pasta

This Marry Me Chicken Pasta has earned its proposal-worthy name for good reason. The combination of tender chicken, creamy parmesan sauce, and tangy sun-dried tomatoes creates such an irresistible dish that you might just find yourself facing a marriage proposal after serving it. I discovered this recipe when looking for something special for an anniversary dinner, and it's become our go-to celebration meal ever since.

I first made this dish when I wanted to impress my partner with something special without spending hours in the kitchen. The moment they took their first bite, their eyes widened with delight, and we've made it for every anniversary since.

Ingredients

• Boneless skinless chicken breasts: cut into pieces creates the perfect protein foundation and allows for quick cooking while staying tender
• Penne pasta: holds the creamy sauce perfectly in its ridges and hollow centers
• Heavy cream: provides the luxurious base for our sauce that coats every bite with velvety goodness
• Parmesan cheese: adds nutty depth and helps thicken the sauce naturally
• Sun dried tomatoes: bring concentrated sweet tangy flavor that cuts through the richness
• Italian seasoning and paprika: create aromatic complexity with minimal effort
• Fresh basil: brightens the finished dish with color and herbaceous notes

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of heavily salted water to a rolling boil. Add your penne and cook exactly according to package directions until al dente. Reserve about half a cup of pasta water before draining. This starchy water is liquid gold if you need to adjust your sauce consistency later.

Prepare the Chicken:

Season your chicken pieces generously with salt and pepper on all sides. Heat olive oil in a large skillet over medium high heat until shimmering but not smoking. Add the chicken in a single layer without overcrowding the pan. Allow the pieces to develop a golden crust before flipping. Cook until no longer pink inside and they register 165°F on an instant read thermometer. Transfer to a clean plate and set aside.

Create the Sauce Base:

In the same skillet with all those flavorful chicken bits, melt butter over medium heat. Add minced garlic and cook just until fragrant about 30 seconds. Watch carefully as garlic burns quickly and becomes bitter. Add flour and whisk constantly to create a smooth paste that cooks for 1 to 2 minutes until it smells slightly nutty.

Build the Sauce:

Gradually pour in chicken broth while whisking constantly to prevent lumps from forming. Continue with the heavy cream, maintaining your whisking motion. Sprinkle in the parmesan cheese in small handfuls, allowing each addition to melt before adding more. This creates the smoothest texture possible.

Add Flavor Elements:

Stir in the drained sun dried tomatoes, paprika, and Italian seasoning. Allow the sauce to gently simmer for 3 to 5 minutes until it coats the back of a spoon. Taste and adjust seasonings with salt and pepper as needed. Remember parmesan adds saltiness so start conservatively.

Combine Everything:

Return the cooked chicken to the skillet along with the drained pasta. Gently fold everything together until each piece of pasta and chicken is beautifully coated with sauce. If the mixture seems too thick, add a splash of the reserved pasta water to achieve your desired consistency.

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The sun dried tomatoes are truly the secret weapon in this recipe. I discovered their importance when I made this once without them and the dish lacked that special something. Their concentrated sweet acidity balances the richness of the cream and cheese perfectly, creating that crave worthy flavor combination that makes this dish so special.

Make Ahead Options

This pasta can be prepared up to 24 hours in advance and stored in the refrigerator. When reheating, add a splash of cream or chicken broth to restore the sauce's silky texture. Warm gently over medium low heat, stirring occasionally to prevent sticking.

Customization Ideas

While this recipe is perfect as written, you can easily customize it to suit your preferences or pantry situation. For a lighter version, substitute half and half for the heavy cream. To add more vegetables, spinach or kale work beautifully when added during the final minute of cooking. For a spicier version, add red pepper flakes to taste when sautéing the garlic.

Wine Pairing Suggestions

The creamy richness of this dish pairs wonderfully with a medium bodied white wine like a buttery Chardonnay or crisp Pinot Grigio. If you prefer red wine, opt for something with moderate tannins like a Merlot or Pinot Noir that won't overpower the delicate flavors of the dish.

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Frequently Asked Questions About Recipes

→ Can I use chicken thighs instead of chicken breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully in this dish and often provide more flavor and moisture than chicken breasts. Cut them into similar-sized pieces and cook for the same amount of time, ensuring they reach 165°F internal temperature.

→ What can I substitute for sun-dried tomatoes?

If you don't have sun-dried tomatoes, you can use roasted red peppers for a similar sweet-tangy flavor profile. Fresh cherry tomatoes (halved and sautéed until slightly blistered) or a few tablespoons of tomato paste mixed with a teaspoon of honey can also work in a pinch.

→ Can I make this dish ahead of time?

Yes, but for best results, prepare the components separately. Cook the pasta al dente and store it separately from the chicken and sauce. When ready to serve, gently reheat the sauce with the chicken, then fold in the pasta and heat through. Add a splash of cream or broth if the sauce needs thinning.

→ What can I serve with this pasta dish?

A simple green salad with lemon vinaigrette makes a perfect light side. Garlic bread or a crusty baguette is excellent for soaking up the creamy sauce. For a complete meal, add roasted asparagus, sautéed spinach, or steamed broccoli on the side.

→ How can I make this dairy-free?

For a dairy-free version, substitute the heavy cream with full-fat coconut milk or cashew cream. Replace the parmesan with nutritional yeast or a dairy-free parmesan alternative. The butter can be swapped for olive oil or a plant-based butter substitute.

→ Why is it called 'Marry Me Chicken Pasta'?

The name comes from the idea that this dish is so delicious, someone might propose after tasting it! The original 'Marry Me Chicken' became popular on social media for its irresistible combination of chicken in a creamy sun-dried tomato sauce. This version adds pasta for a complete, impressive meal.