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Marry Me Pasta

Marry Me Pasta is a creamy, flavor-packed dish featuring tender chicken, sun-dried tomatoes, and a luxurious garlic parmesan sauce that will have everyone asking for seconds (and maybe your hand in marriage). This romantic pasta dinner comes together in under 30 minutes, making it perfect for date nights or when you want to impress without spending hours in the kitchen.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian American
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 12 ounces penne rigatoni, or fettuccine pasta
  • 1 tablespoon salt for pasta water
For the Chicken
  • 1.5 pounds boneless skinless chicken breasts
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon Italian seasoning
  • 2 tablespoons olive oil
For the Sauce
  • 3 tablespoons butter
  • 4 cloves garlic minced
  • 1/2 cup sun-dried tomatoes in oil drained and chopped
  • 1 teaspoon red pepper flakes adjust to taste
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 3/4 cup freshly grated parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/4 cup fresh basil chopped

Equipment

  • Large pot for boiling pasta
  • Large skillet or saute pan (at least 12 inches)
  • Cutting board and sharp knife
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Colander for draining pasta
  • Tongs for tossing pasta

Method
 

  1. Bring a large pot of salted water to a rolling boil and add your pasta. Cook according to package directions until al dente, usually 8 to 10 minutes. Reserve 1 cup of pasta water before draining. Drain the pasta and set it aside.
  2. While the pasta cooks, slice the chicken breasts in half horizontally to create thinner cutlets. Season both sides generously with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon Italian seasoning.
  3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the chicken cutlets and cook for 5 to 6 minutes per side until golden brown and cooked through to 165°F. Transfer to a plate and tent with foil to keep warm.
  4. Reduce heat to medium and add 3 tablespoons butter to the same skillet, scraping up any browned bits from the chicken. Once melted, add minced garlic and cook for 30 to 45 seconds until fragrant but not browned.
  5. Stir in the chopped sun-dried tomatoes and red pepper flakes, cooking for about 1 minute to release their oils.
  6. Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer and let it cook for 3 to 4 minutes until slightly thickened.
  7. Remove the skillet from heat and stir in the grated parmesan cheese, 1 teaspoon Italian seasoning, and half the fresh basil. Mix until the cheese melts completely into the sauce, creating a smooth, glossy texture.
  8. Slice the cooked chicken into strips and return it to the skillet along with the drained pasta. Toss everything together, adding reserved pasta water a few tablespoons at a time if the sauce seems too thick.
  9. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with remaining fresh basil and extra parmesan cheese. Serve immediately while the sauce is creamy and glossy.

Notes

Always save some pasta water before draining. This starchy liquid is the secret to a sauce that perfectly coats your pasta instead of pooling at the bottom of the bowl. Use freshly grated parmesan instead of pre-shredded for a smoother, creamier sauce. The sauce will thicken as it sits, so serve immediately for best results. Store leftovers in an airtight container in the refrigerator for up to 3 days.