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Final plated version of Marry Me Chicken Pasta in a cast iron skillet, ready to be served, garnished with basil leaves and surrounded by rustic decor.

Marry Me Chicken Pasta: Comfort Food in 30 Minutes

Patricia Granek
Marry Me Chicken Pasta combines tender chicken, creamy sauce, and tangy sun-dried tomatoes. Our version adds lemon to balance the richness of the sauce, creating a dish that’s flavorful without feeling heavy and has an easy gluten-free swap. Ready in just 30 minutes and perfect for busy weeknights or when you want a comforting yet elegant meal.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 554 kcal

Ingredients
 

  • 12 oz penne pasta or gluten-free
  • 2 boneless, skinless chicken breasts about 1 lb
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 tablespoon olive oil

Marry Me Sauce

  • 3 garlic cloves minced
  • 1 tablespoon olive oil
  • ¼ teaspoon red pepper flakes
  • 1 cup sun-dried tomatoes drained and chopped
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 cup parmesan cheese grated
  • 2 tablespoon fresh basil
  • 1 tablespoon oregano
  • 2 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • ¼ cup fresh parsley for garnish
Step-By-Step ImagesScroll back for process images and recipe tips!

Instructions
 

  • Cook the Pasta: Bring a large pot of salted water to a boil. Following package instructions for cook time. Then, reserve ½ cup of pasta water, drain, and set aside.
  • Prepare the Chicken: Remove the chicken from its packaging. Then cut into 1-inch cubes. Then, season the chicken breast cubes with salt and pepper.
  • Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes, until fully cooked and golden brown. Remove from skillet and set aside.
  • Make the Sauce: In the same skillet, on medium-low heat, sauté garlic and red pepper flakes (if using) for about 30 seconds until fragrant. Stir in sun-dried tomatoes and cook for another minute.
    Add chicken broth, heavy cream, Parmesan, basil, oregano, and lemon zest and juice. Increase the heat to medium, stir and let simmer for 3-4 minutes until the sauce thickens.
  • Combine Pasta and Sauce: Add the cooked pasta and chicken to the skillet and toss until evenly coated. Adjust consistency with the reserved pasta water if needed.
  • Serve: Plate the pasta, top with sliced chicken, and garnish with parsley and extra Parmesan if desired. Serve warm.

Notes

Gluten-Free Option: Use gluten-free pasta and cook it just to al dente to avoid it becoming mushy when combined with the sauce. Stir frequently while cooking to prevent sticking.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Keep the pasta and sauce separate for the best texture when reheating.
Recipe Tip:
  •  Adding lemon juice balances the richness of the sauce, making it flavorful without feeling heavy, so don't skip this step!
  • Save ½ cup of pasta water before draining. The starch in the water helps bind the sauce to the pasta and can be used to thin the sauce if it becomes too thick.

Nutrition

Serving: 1servingCalories: 554kcalCarbohydrates: 56gProtein: 26gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 82mgSodium: 735mgPotassium: 1001mgFiber: 5gSugar: 10gVitamin A: 1172IUVitamin B12: 0.4µgVitamin C: 14mgCalcium: 282mgIron: 3mgZinc: 2mg
Tried this recipe? I’d love to hear how it turned out in the comments !