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Marry Me Chicken Pasta
MaraLila

Marry Me Chicken Pasta

Marry me chicken pasta is the one-pan dinner that earns its legendary name — golden pan-seared chicken, sun-dried tomatoes, and a silky Parmesan cream sauce all tossed with perfectly cooked pasta. Ready in just 30 minutes, it's indulgent enough for date night and easy enough for any weeknight. For another crowd-pleasing chicken dinner, try our Creamy Tuscan Chicken.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken thighs (or 2 large breasts, halved horizontally)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 0.5 tsp dried Italian seasoning
  • 0.5 tsp fine sea salt
  • 0.25 tsp freshly ground black pepper
  • 2 tbsp olive oil
  • 4 cloves garlic, finely minced
  • 0.5 cup sun-dried tomatoes in oil, drained and roughly chopped (about 80g)
  • 1 tsp red pepper flakes
  • 1 cup chicken broth
  • 1.5 cups heavy cream
  • 0.75 cup Parmesan cheese, freshly grated (plus more to serve)
  • 1 tsp lemon zest
  • 1 handful fresh basil leaves, torn
  • 12 oz rigatoni, penne, or fettuccine (340g)
  • 0.5 cup reserved pasta cooking water

Equipment

  • Large Wide Skillet or Sauté Pan (12-inch) Essential for searing chicken and building the sauce in one pan.
  • Large Pot For boiling the pasta.
  • Wooden Spoon or Silicone Spatula For deglazing and stirring the sauce.
  • Heatproof Measuring Cup or Ladle For scooping out the pasta cooking water before draining.
  • Box Grater or Microplane For grating fresh Parmesan — do not use pre-grated.
  • Instant-Read Thermometer Optional but helpful for checking chicken doneness (165°F / 74°C).

Method
 

  1. Pat chicken pieces completely dry with paper towels. In a small bowl, combine garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and pepper. Rub the spice mix generously over both sides of each piece of chicken.
  2. Heat olive oil in a large wide skillet over medium-high heat until shimmering. Add chicken in a single layer (work in batches if needed). Sear undisturbed for 4–5 minutes until a deep golden crust forms. Flip and cook another 3–4 minutes until the internal temperature reaches 165°F (74°C). Transfer to a plate and tent loosely with foil. Do not wipe out the pan.
  3. Bring a large pot of well-salted water to a boil. Cook pasta according to package directions until just shy of al dente (about 1 minute less than the package suggests). Before draining, scoop out at least ½ cup of starchy pasta cooking water and set aside. Drain the pasta — do not rinse.
  4. In the same skillet used for the chicken, reduce heat to medium. Add minced garlic and sun-dried tomatoes. Sauté for about 90 seconds, stirring frequently, until the garlic is fragrant and just turning golden. Add the red pepper flakes and stir.
  5. Pour in the chicken broth and use a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pan. Let the broth bubble and reduce by about half, approximately 2–3 minutes.
  6. Pour in the heavy cream and stir to combine. Reduce heat to medium-low and simmer gently for 3–4 minutes until the sauce coats the back of a spoon. Add the grated Parmesan in two additions, stirring between each until smooth and glossy. Stir in the lemon zest. Taste and adjust salt and pepper as needed.
  7. Add the drained pasta to the sauce and toss to coat, adding splashes of the reserved pasta water as needed to achieve a silky, pourable consistency. Slice the rested chicken into strips (or keep whole) and nestle back into the pan. Spoon sauce over the top. Scatter torn fresh basil over the dish and serve immediately with extra Parmesan on the side.

Notes

Pro Tips: Always pat chicken completely dry before searing — moisture prevents browning. Don't skip the fond (the browned bits in the pan) — deglaze with broth and stir it all in for maximum flavor. Grate your own Parmesan from a block for the smoothest, creamiest sauce; pre-grated contains anti-caking agents that cause graininess. Use sun-dried tomatoes packed in oil, not dry-packed, and consider adding a teaspoon of the infused oil to the sauce. Add pasta water gradually — one splash at a time — to get the sauce to a perfectly silky consistency. Keep the heat at medium-low once the cream is in to prevent the sauce from breaking.