Save this Recipe!
Enter your email & I’ll send it straight to your inbox.
Marry Me Chicken Pasta
Marry Me Chicken Pasta is a restaurant-quality dinner made easy at home. Tender chicken, sun-dried tomatoes, garlic, and Parmesan come together in a silky, flavorful sauce that coats every bite of pasta. It’s cozy, quick, and made in one pan — perfect for busy weeknights or date-night at home.
Servings: 5 servings
Calories: 570kcal
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 lb boneless, skinless chicken breasts cut into 1 inch cubes
- 2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon smoked paprika
- 5 cloves garlic minced
- ½ cup sun-dried tomatoes in oil finely diced
- ½ tsp crushed red pepper flakes
- 1 tsp dried oregano
- ½ tsp dried thyme
- 2 tablespoons all purpose flour
- 1/2 cup white cooking wine
- 1 cup 2% milk
- ¼ cup fresh chopped basil plus more for garnish
- ½ cup freshly grated Parmesan cheese
- 12 oz orecchiette pasta or any short pasta you prefer
- ½ cup reserved pasta water
- 2 tbsp chopped fresh basil
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente (it will finish in the sauce). Reserve ½ cup pasta water before draining.
- Meanwhile, pat the chicken dry and season generously with salt, pepper, and smoked paprika.
- Heat the olive oil and butter in a large, high walled skillet or large dutch oven over medium-high heat until shimmering. Sear chicken for 3-4 minutes per side until golden and cooked through (165°F internal temp). Transfer the cooked chicken to a plate to rest while you prepare the sauce.
- In the same pan, sauté the garlic with the sun-dried tomatoes until fragrant, about one minute. Mix in the red pepper flakes, oregano, and thyme. Then whisk in the flour and cook for 2-3 minutes to create a roux.
- Deglaze the pan with the white cooking wine, scraping up any brown bits. Simmer 1-2 minutes, until the liquid reduces by half.
- Lower the heat to medium and stir in the milk, basil, and Parmesan cheese. Simmer for 5 minutes, or until sauce thickens slightly.
- Add the pasta to the sauce with the reserved pasta water as needed to create a glossy emulsion. Toss until the pasta is fully coated. Nestle the chicken into the pan and spoon some of the sauce over top.
- Garnish with basil just before serving. Top with more Parmesan and a crack of black pepper.
Notes
- Pat the chicken dry before seasoning to help it get a golden crust.
- Use the oil from the sun-dried tomatoes for extra flavor instead of regular olive oil.
- Add pasta water gradually to control the sauce’s consistency. You want creamy, not soupy.
- Taste and adjust seasoning before serving; sun-dried tomatoes and Parmesan can vary in saltiness.
- Make it spicy: Add more red pepper flakes or a dash of hot sauce if you like a kick.
- Make it creamier: Substitute half of the milk with heavy cream for a richer sauce.
Nutrition
Serving: 1serving | Calories: 570kcal | Carbohydrates: 61g | Protein: 35g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 1257mg | Potassium: 791mg | Fiber: 3g | Sugar: 5g | Vitamin A: 765IU | Vitamin C: 14mg | Calcium: 221mg | Iron: 2mg
