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Creamy Marry Me Chicken Pasta
We all need a creamy, one pot chicken pasta dish in our life, and this recipe is exactly that. This Marry Me Chicken Pasta is exceptionally delicious, with the tart sundried tomatoes, peppery basil, and nutty parmesan. Everything is tossed and coated in the most delectable cream sauce. I can make this on a weekly basis and not get tired of it…seriously.
If you don’t already know, Marry Me Chicken is a viral recipe that originated at Delish.com. There are many takes on the recipe, including adding pasta to the dish, like this recipe! I’m sure any variation of this recipe is mouthwatering and I’m on a mission to try them all.
Not only is this Marry Me Chicken Pasta recipe super tasty, but it can be made in as little as 30 minutes. It’s pretty simple to make, so I consider this recipe a beginner-friendly one that’s perfect for a weeknight dinner. I also enjoy eating the leftovers for lunch the next day. It’s super simple to make and super delicious. It’s one of those quick and easy recipes you can make when you need to make dinner fast but don’t have much time to spare.
Ingredients Needed
- Boneless, skinless chicken breasts: You need to cut the chicken breasts into bite sized cubes that are roughly the same size, around 1 inch. If you want even tastier and juicier chicken pieces, I suggest using boneless, skinless chicken thighs as opposed to chicken breast.
- Salt, black pepper, and paprika: Used to season the chicken pieces. It is simple, but the other ingredients give this pasta a lot of taste.
- Olive oil: Used to brown and cook the chicken pieces.
- Pasta: This recipe calls for penne pasta, however any cylindrical pasta works great, such as rigatoni. With this shape, the sauce coats in and around the pasta, so every bite is filled with creamy goodness.
- Unsalted butter: Used to sauté the garlic and sundried tomatoes, and adds richness + body to the sauce.
- Garlic: Adds flavour.
- Sundried Tomatoes: Adds a sweet and tart tomato flavour to the overall dish, so delicious! The ones packed in the oil is the best. You can even try adding some of the oil in the recipe itself for some extra flavour!
- Chicken stock: This makes the flavourful base of the creamy sauce. You can use vegetable stock instead, if you’d like.
- Heavy cream: Adds to the sauce to make it thickened and creamy.
- Dried oregano, dried thyme, and chili flakes: These herbs/spices together add so much flavour to the dish.
- Parmesan cheese: Adds to the creaminess of the sauce. Freshly grated parmesan is always better than pre-shredded.
- Fresh basil: Gives a beautiful freshness to the dish with its peppery flavour. Add a little extra on top for garnish, too!
How to Make Marry Me Chicken Pasta
Here are the simple steps you need to follow to make this easy and delicious one pot pasta dish:
- Cut the chicken into bite-sized pieces and season with salt, pepper, and paprika. Sear and cook the chicken in heated olive oil for 5-7 minutes. Remove from pan. Do not wash pan.
- In the same pan over medium heat, melt unsalted butter. Add the garlic and sundried tomatoes and cook for 2-3 minutes. Add the chicken stock and scrape stuck pieces off bottom of pan.
- Stir in heavy cream, dried oregano, dried thyme, and chili flakes. Bring to a simmer and cook for 4-5 minutes or until the sauce has thickened.
- Add parmesan cheese and stir until melted. Taste and adjust for salt and pepper.
- Add cooked chicken, pasta, and fresh basil and mix to combine everything. Serve immediately.
Tips for Making Marry Me Chicken Pasta
- Do not cook the chicken for more than 5-7 minutes. Overcooked chicken will be hard and chewy and will not be pleasant. Use a meat thermometer to ensure the chicken has been cooked through to 165°F (74°C).
- I suggested cylindrical shaped pasta that the sauce will be able to coat better, but you can use any pasta that you have on hand. My favourites for this pasta recipe is penne or rigatoni.
- Although there is already basil in the recipe, serving basil sprinkled over the dish will take it up a notch.
- Try using 2 tbsp unsalted butter + 1 tbsp of the oil from the sundried tomatoes to start cooking the garlic and sundried tomatoes. It will add some extra flavour to the dish.
- Top your individual bowl of chicken pasta with some chili flakes for an extra little spice.
- If you’re not a fan of chicken breast, you can use boneless, skinless chicken thighs instead. The chicken will be juicier and more flavourful!
Storing Leftovers
You can store the leftovers in an airtight container in the fridge for up to 3 days. Easily reheat leftovers in the microwave or stovetop. If the sauce is too thick, add some heavy cream to thin it out a bit.
Frequently Asked Questions
This pasta dish is a full meal on its own, but if you would like to serve it with something you can try a salad or some type of bread. You can also serve your favourite roasted vegetable on the side.
Yes you can, and I think it will be absolutely delicious! You will need to use 1 1/2 lb of raw shrimp, peeled and deveined. The cooking time will be shorter than the chicken cook time. Get a nice sear on the outside of the shrimp. The shrimp should turn pink when cooked through.
I love using my cast iron or Dutch oven for meals like this. You can use any pot or pan, as long as all the ingredients can fit in comfortably.
If you’re looking for more chicken recipes, try my Cilantro Lime Chicken Tacos, Roasted Cajun Chicken with Potatoes, Marry Me Chicken Meatballs, Chicken Tikka Sliders
Marry Me Chicken Pasta
Description
Pasta, chicken, sundried tomatoes, basil, and parmesan cheese, all tossed in the creamiest, mouthwatering sauce.
Ingredients
Sauce
Instructions
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Boil pasta to al dente, according to package directions. Drain.
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While pasta is cooking, season chicken with salt and black pepper to taste, and paprika. In a large pan or dutch oven, heat olive oil over medium-high heat. Once hot, cook chicken pieces for 5-7 minutes total (do not overcrowd pan, cook in batches if needed). Be sure the chicken develops a golden brown colour on each side.
Remove chicken from pan onto a plate.
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In the same pan without washing, melt unsalted butter over medium heat. Add the garlic and sundried tomatoes and cook down for 2-3 minutes, stirring constantly. Add the chicken stock to the pan. Stir and scrape bottom of pan to lift all the flavour that's stuck down.
Add the heavy cream, dried oregano, dried thyme, and chili flakes, and stir well.
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Bring this to a simmer and let cook for about 4-5 minutes or until the sauce has thickened.
Add parmesan cheese and stir until melted. Taste and adjust for salt and pepper.
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Add cooked chicken, pasta, and fresh basil, and stir until combined. Serve immediately with extra fresh basil as garnish.
