Go Back
creamy-marry-me-chicken-pasta-tastes-so-good_feature

Creamy Marry Me Chicken Pasta: Irresistible Romantic Dinner Recipe

This creamy chicken pasta features tender chicken, sun-dried tomatoes, and a rich Parmesan cream sauce that makes it perfect for special occasions or weeknight dinners. The dish comes together in about 30 minutes and delivers incredible flavor with minimal effort.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 650
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 lb boneless, skinless chicken breasts, sliced into strips
  • 12 oz pasta (penne, fettuccine, or your favorite shape)
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/2 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 1/2 tsp red pepper flakes (optional)
  • Fresh basil for garnish
  • Salt and pepper to taste

Method
 

Instructions
  1. Cook the pasta according to package directions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
  2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken strips with salt, pepper, and Italian seasoning. Cook until golden brown and cooked through, about 6-8 minutes. Remove chicken and set aside.
  3. In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Pour in chicken broth to deglaze the pan, scraping up any browned bits.
  4. Reduce heat to medium and add heavy cream, sun-dried tomatoes, and red pepper flakes if using. Simmer for 3-4 minutes until slightly thickened.
  5. Stir in grated Parmesan cheese until melted and smooth. Add cooked chicken back to the skillet along with the drained pasta. Toss everything together, adding reserved pasta water as needed to reach desired consistency.
  6. Garnish with fresh basil and additional Parmesan cheese. Serve immediately while hot.

Notes

Use freshly grated Parmesan rather than pre-shredded cheese for smoother melting. Don't overcook the chicken - it should be golden outside but still juicy inside. Can be made ahead by storing sauce and chicken separately for up to 2 days.