The first time I made Marry Me Chicken Pasta, my kitchen transformed. The air filled with the scent of sweet sun-dried tomatoes and garlic sizzling in cream, a promise of something truly special. As I took that first bite—creamy, savory, with that perfect hint of heat and herbaceous basil—I understood the name completely. It’s the kind of dish you make when you want to impress, to celebrate, or to turn an ordinary Tuesday into something memorable. It felt less like cooking and more like creating a little bit of magic in my skillet, and ever since, it’s been my go-to recipe for whenever I need a guaranteed win at the dinner table.
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- ½ teaspoon salt (for the chicken)
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese, plus more for serving
- ⅓ cup oil-packed sun-dried tomatoes, drained and chopped
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (adjust to taste)
- 10 ounces penne pasta (or fettuccine/rigatoni)
- ½ cup fresh basil, chopped
Don’t skimp on the sun-dried tomatoes or the fresh basil—they make a huge difference. The tomatoes add a sweet, concentrated depth that’s irreplaceable, and the fresh basil stirred in at the end brings a necessary pop of brightness. I’ve tried this with milk instead of heavy cream in a pinch, and while it works, the sauce won’t have that same luscious, cling-to-the-pasta quality. Trust me, the cream is worth it. For the cheese, always grate it yourself from a block; the pre-grated stuff contains anti-caking agents that can make your sauce grainy.(See the next page below to continue…)