Creamy Sun Dried Tomato Chicken Pasta

The name alone made me laugh when my sister first told me about Marry Me Chicken over the phone one Tuesday evening. She swore the dish had magical properties, claiming her friend proposed after being served it on a third date. I rolled my eyes but scribbled down the rough idea on the back of a grocery receipt and made it that same week with sun dried tomatoes I had lurking in the pantry.

I served this to my neighbor Dave after he helped me carry a sofa up three flights of stairs, and he stood in my kitchen eating straight from the skillet without bothering to sit down. He called it restaurant quality and I did not correct him.

Ingredients

• 2 large boneless skinless chicken breasts: Pound them to even thickness so they cook uniformly and you avoid that dreaded dry center.
• Salt and freshly ground black pepper: Season generously on both sides, more than you think you need.
• 1 tsp Italian seasoning: A simple blend does heavy lifting here, coating the chicken with oregano, basil, and thyme notes.
• 2 tbsp olive oil: Use a neutral tasting one for searing so the sauce flavors stay clean.
• 340 g penne or fettuccine pasta: Penne catches the sauce in its tubes, but fettuccine lets you twirl and that has its own appeal.
• 2 tbsp unsalted butter: This builds the foundation of the sauce alongside the chicken fond left in the pan.
• 3 cloves garlic minced: Fresh only, and mince it finer than you think necessary so it melts into the butter.
• 100 g sun dried tomatoes in oil drained and sliced: These little red gems concentrate sweetness and tang into every bite.
• 1 cup low sodium chicken broth: Low sodium lets you control the salt level as the sauce reduces.
• 1 cup heavy cream: This is what turns a good sauce into one people beg for, so do not substitute with half and half.
• 1/2 cup freshly grated Parmesan cheese: Grate it off the block yourself because the pre shredded kind has anti caking powder that makes the sauce gritty.
• 1 tsp crushed red pepper flakes optional: Just enough warmth to notice, not enough to overpower.
• Fresh basil leaves sliced for garnish: Add at the very end so the color stays bright green.
• Extra Parmesan cheese for serving: Always more than seems reasonable.

Instructions

Boil the pasta right:

Bring a large pot of well salted water to a rolling boil and cook the pasta one minute shy of the package directions so it finishes in the sauce. Drain and save half a cup of that starchy pasta water before you forget.

Season and sear the chicken:

Pat the chicken dry with paper towels, then shower both sides with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium high heat until it shimmers, lay the chicken in gently away from you, and cook five to six minutes per side until a deep golden crust forms. Move the chicken to a plate and let it rest before slicing.

Build the sauce base:

Turn the heat to medium and melt the butter into the same skillet with all those flavorful brown bits. Add the minced garlic and stir for about a minute until your kitchen smells like an Italian grandmother moved in.

Add the tomatoes and broth:

Toss in the sliced sun dried tomatoes and let them warm through for a minute. Pour the chicken broth in slowly, using a wooden spoon to scrape up every bit of fond from the bottom because that is pure flavor.

Make it creamy:

Stir in the heavy cream and Parmesan, watching the sauce transform into something silky and golden. Let it simmer gently for two to three minutes until it coats the back of a spoon, then add the red pepper flakes if you want a little kick.

Bring it all together:

Slide the sliced chicken and drained pasta into the skillet and toss everything with tongs until every piece is wrapped in sauce. Splash in reserved pasta water a little at a time if it needs loosening.

Finish and serve:

Taste for salt and pepper, then heap into warm bowls and scatter fresh basil and extra Parmesan over the top while everyone is still standing nearby waiting.

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The second time I made this, my roommate walked in, closed her eyes, and said it smelled like the kind of meal that fixes a bad week. She was not wrong.

What to Serve Alongside

A simple arugula salad with lemon juice and good olive oil cuts through the richness beautifully, and a crusty baguette for sauce swiping is nonnegotiable in my kitchen. A chilled glass of Pinot Grigio standing nearby completes the picture without any extra effort.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, though the pasta will absorb some sauce overnight. Reheat gently in a skillet with a splash of broth or water, stirring until the sauce comes back to life and the chicken warms through without overcooking.

Ways to Make It Your Own

This recipe welcomes improvisation once you understand the basic rhythm of sear, deglaze, and simmer.

• Toss in a handful of baby spinach at the end for color and a faint bitterness that balances the cream.
• Sauted mushrooms added with the sun dried tomatoes bring an earthy depth that feels entirely different.
• Chicken thighs work beautifully if you prefer darker meat and want even more juiciness.

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Some dishes feed people and some dishes make them lean back in their chair and close their eyes. This one does both.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work beautifully. They remain juicier and more forgiving during cooking. Adjust the searing time by 1-2 minutes per side since thighs are slightly thicker.

→ What pasta shapes work best for this dish?

Penne and fettuccine are ideal, but rigatoni, farfalle, or bucatini also hold the creamy sauce well. Choose a pasta with ridges or curves that catch the sun-dried tomato bits.

→ How do I store and reheat leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth or water to loosen the sauce. Avoid microwaving on high, which can cause the cream sauce to separate.

→ Can I make this dish ahead of time?

You can prepare the sauce up to a day in advance and store it separately. Cook the pasta fresh when ready to serve, as reheated pasta tends to become mushy. Sear the chicken fresh for the best texture.

→ What wine pairs well with this pasta?

A crisp Pinot Grigio or Sauvignon Blanc complements the richness of the cream sauce. For a red option, a light Chianti or Pinot Noir works nicely with the sun-dried tomatoes and Italian seasoning.

→ How can I add more vegetables to this dish?

Sautéed mushrooms, baby spinach, or roasted red bell peppers blend seamlessly into the sauce. Add spinach at the very end so it wilts gently without overcooking. Peas are another quick and colorful addition.