Creamy Marry Me Chicken Pasta
This creamy marry me chicken pasta is a simple, cozy dish with tender chicken, sun-dried tomatoes, and a rich, silky Parmesan sauce. Perfect with your favorite pasta, it’s easy to make and full of flavor!
Step-by-Step Instructions For The Best Marry Me Chicken Pasta
I’ve learned a little trick with this recipe—always save that pasta water! It makes a huge difference in keeping the sauce smooth and creamy without being too thick.
This dish is all about balance, and that starchy water helps bring everything together perfectly. Plus, it’s a great way to avoid adding more cream or broth if the sauce tightens up.
Start Here
Cook the pasta: Boil the pasta in salted water until al dente. Save about ½ cup of pasta water before draining and set the pasta aside.
Season and coat the chicken: Dice the chicken breasts into bite-sized pieces. Season them with a pinch of salt, pepper, and dried oregano. Then, coat the seasoned chicken with cornstarch.
Cook the chicken: Heat the oil from the sun-dried tomatoes in a large skillet over medium heat. Cook the cornstarch-coated chicken in batches, turning occasionally, until golden brown and crispy on all sides, about 5-6 minutes total. Once cooked, set the chicken aside.
Cook the garlic and sun-dried tomatoes: In the same skillet, add 1 tablespoon of butter and let it melt. Add the minced garlic and thinly diced sun-dried tomatoes. Cook for 1-2 minutes, letting the garlic become fragrant and the tomatoes release their flavor.
Make the sauce: Stir in the chicken broth, scraping up any browned bits from the pan. Add the heavy cream and red pepper flakes (if using), allowing the sauce to simmer for 3-5 minutes.
Thicken with Parmesan: Slowly stir in the grated Parmesan cheese until it melts and thickens the sauce. Stir well until the sauce is creamy and smooth.
Add the chicken to the sauce: Return the cooked chicken to the skillet, stirring to coat it in the sauce. Let the chicken simmer in the sauce for 5 minutes to absorb the flavors.
Combine everything: Toss the cooked pasta into the skillet with the sauce, stirring to coat. If the sauce is too thick, add a bit of the reserved pasta water to loosen it.
Serve: Garnish with fresh basil (my fav) or parsley and a sprinkle of extra Parmesan. Serve hot.
