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The Ultimate Easy 35-Minute Marry Me Chicken Pasta: Creamy Sun-Dried Tomato Flavor

A close-up of creamy marry me chicken pasta featuring penne noodles, sliced grilled chicken, and sun-dried tomatoes.
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Make this rich, restaurant-style Marry Me Chicken Pasta in just 35 minutes. You get tender chicken, sun-dried tomatoes, and a velvety Parmesan cream sauce tossed with pasta for an easy weeknight dinner that feels special.

Ingredients

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  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes packed in oil, drained and roughly chopped
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon red pepper flakes (optional)
  • 12 ounces penne or fettuccine pasta
  • 2 tablespoons fresh basil, chopped, for garnish

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining. Set the drained pasta aside.
  2. Season the chicken pieces with Italian seasoning, salt, and pepper.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
  4. Reduce the heat to medium. Add the minced garlic to the same skillet and cook for 30 seconds until fragrant. Do not let it burn.
  5. Stir in the chopped sun-dried tomatoes and cook for 1 minute.
  6. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes until slightly reduced.
  7. Stir in the heavy cream, Dijon mustard, and red pepper flakes, if using. Bring the sauce to a gentle simmer.
  8. Reduce the heat to low. Stir in the Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
  9. Return the cooked chicken to the skillet. Add the drained pasta and toss everything together until the pasta and chicken are fully coated in the sauce.
  10. Serve immediately topped with extra Parmesan cheese and fresh basil.

Notes

  • For a richer sauce, use the oil from the sun-dried tomato jar instead of plain olive oil for searing the chicken.
  • If you do not have heavy cream, you can substitute with half-and-half, but the sauce will be thinner. Add a tablespoon of cornstarch mixed with water to thicken if needed.
  • This dish tastes great with rotisserie chicken if you need to save even more time on a weeknight.

Nutrition

Find it online: https://cookingbyjade.com/marry-me-chicken-pasta/