Remember those cozy weeknights at Grandma’s, filled with the aroma of simmering sauces and laughter? This Marry Me Chicken Pasta recipe is my attempt to bottle that feeling. It’s incredibly easy, surprisingly quick, and so unbelievably delicious that it practically guarantees a marriage proposal (or at least a very happy family dinner!). Forget takeout – this is your new go-to comfort food.
Why You’ll Love This Recipe
- Fast: Ready in under 45 minutes!
- Easy: Minimal prep and cleanup!
- Giftable: Perfect for potlucks or taking to a friend in need!
- Crowd-pleasing: Everyone loves creamy, cheesy chicken pasta!
Ingredients
- 4 boneless, skinless chicken breasts: The star of the show! I prefer to use thicker breasts for even cooking.
- 2 tablespoons olive oil: For a nice sear on the chicken.
- 1 cup chicken broth: Adds depth of flavor to the sauce.
- 1 cup heavy cream: The secret to that luscious, creamy sauce. You can substitute with half-and-half for a lighter version.
- 1/2 cup grated Parmesan cheese: Freshly grated is always best!
- 1/4 cup sun-dried tomatoes, chopped: Adds a burst of bright, tangy flavor.
- 2 cloves garlic, minced: A little garlic goes a long way!
- 1 teaspoon dried basil: Classic Italian herb.
- 1 teaspoon dried oregano: Another essential Italian herb.
- 1/2 teaspoon salt: Adjust to your taste.
- 1/4 teaspoon black pepper: Freshly ground is preferred.
- 12 ounces penne pasta: Your favorite pasta shape will work, but penne holds the sauce beautifully.
- Fresh basil leaves, for garnish: A pop of color and extra freshness!
How to Make It
- Preheat your oven to 375°F (190°C). This is important for a perfectly cooked chicken.
- Season those chicken breasts generously with salt, pepper, basil, and oregano. Don’t be shy with the seasoning!
- Heat the olive oil in an oven-safe skillet over medium-high heat. I love using cast iron for this recipe.
- Cook the chicken for 4-5 minutes per side, until it’s nicely golden brown. This step builds flavor!
- Remove the chicken and set it aside. We’ll come back to it.
- Add the minced garlic and sun-dried tomatoes to the skillet and sauté for about 2 minutes, until fragrant. This is where the magic starts!
- Pour in the chicken broth and let it simmer for about 5 minutes, allowing the flavors to meld.
- Stir in the heavy cream and Parmesan cheese until everything is smooth and creamy.
- Return the chicken to the skillet, nestling it into the sauce.
- Cover the skillet tightly with foil and bake for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened. I usually check it around the 20-minute mark.
- While the chicken is baking, cook the penne pasta according to the package directions. Drain and set aside.
- Once the chicken is cooked, remove the skillet from the oven and take off the foil. Let it rest for a few minutes before serving.
- Serve the chicken and its delicious sauce over the pasta. Garnish with fresh basil leaves.
Substitutions & Additions
Feel free to experiment! You could add some spinach or mushrooms to the sauce for extra veggies. Instead of sun-dried tomatoes, try roasted red peppers. For a spicier kick, add a pinch of red pepper flakes. And if you don’t have heavy cream, half-and-half works great too!
Tips for Success
- Don’t overcrowd the skillet when browning the chicken. Work in batches if necessary for even cooking.
- Make it ahead! You can prep the chicken and sauce components the day before, then assemble and bake when you’re ready to eat.
- If the sauce is too thin after baking, simmer it uncovered for a few more minutes to thicken it up.
How to Store It
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.
FAQs
- Can I use different pasta? Absolutely! Any pasta shape you enjoy will work well.
- What if I don’t have sun-dried tomatoes? You can leave them out, or substitute with other dried tomatoes, or even chopped fresh tomatoes.
- Can I freeze this dish? It’s best enjoyed fresh, but you can freeze the cooked chicken and sauce separately, then reheat and combine with freshly cooked pasta when ready to eat.
- How do I make this a one-pan wonder? Just sear the chicken in the same pan you’ll cook the pasta in! Make sure to reserve enough liquid for the sauce. The pasta will absorb some of the lovely sauce as it cooks.
Marry Me Chicken Pasta
An easy and delicious weeknight chicken pasta recipe with a creamy, cheesy sauce. Ready in under 45 minutes!
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C).
- Season chicken breasts with salt, pepper, basil, and oregano.
- Heat olive oil in an oven-safe skillet over medium-high heat. Cook chicken for 4-5 minutes per side, until golden brown.
- Remove chicken and set aside. Add minced garlic and sun-dried tomatoes to the skillet and sauté for 2 minutes.
- Pour in chicken broth and simmer for 5 minutes. Stir in heavy cream and Parmesan cheese until smooth.
- Return chicken to skillet. Cover with foil and bake for 20-25 minutes, or until chicken is cooked through.
- Cook penne pasta according to package directions. Drain and set aside.
- Remove skillet from oven and let rest for a few minutes.
- Serve chicken and sauce over pasta. Garnish with fresh basil leaves.
Notes
Feel free to experiment with additions such as spinach, mushrooms, or roasted red peppers. For a spicier kick, add red pepper flakes. Leftovers can be stored in the refrigerator for up to 3 days.
