There are recipes that make you swoon, and then there’s this Marry Me Chicken Pasta — creamy, garlicky, and studded with sun-dried tomatoes and fragrant herbs. It’s one of those dishes that feels fancy enough for a date night yet easy enough for a weeknight win. I love how the sauce clings to every strand of pasta and how a simple sprinkle of fresh basil and Parm brings everything together. Follow the steps below for a reliably luscious plate that’ll have everyone asking for the recipe.

Why this recipe works

This Marry Me Chicken Pasta balances rich and bright flavors. The heavy cream creates a silky sauce while chicken broth keeps it grounded. Sun-dried tomatoes add tang and concentrated tomato flavor, and the dried oregano and thyme give herbal depth. Garlic, red pepper flakes, and fresh basil round out the profile so every bite is savory, aromatic, and irresistible. The technique is straightforward: a quick sear on the chicken to lock in juices, a simple sauté to build the sauce, and then combine with perfectly cooked pasta.

Ingredients

2 chicken breasts
½ teaspoon salt
½ teaspoon black pepper
2 tablespoon olive oil
12 oz pasta
1 tablespoon salt
1 tablespoon olive oil
5 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
½ cup sun-dried tomatoes, chopped
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon red pepper flakes
½ teaspoon black pepper
¾ cup Parmesan, grated
¼ cup fresh basil leaves

Equipment

Large pot for boiling pasta
Large skillet or sauté pan
Sharp knife and cutting board
Tongs, spoon, and measuring spoons
Colander

Preparation notes

Bring a large pot of salted water to a boil before you start searing the chicken — that way the pasta finishes quickly once the sauce is ready. Chop the sun-dried tomatoes into small pieces so they distribute evenly through the sauce. Grate the Parmesan fresh if you can; it melts more smoothly and tastes brighter than pre-grated varieties. Tear or chiffonade the basil to release its aroma right before serving.

Step-by-step instructions

Follow these step-by-step directions to make Marry Me Chicken Pasta exactly as intended. I’ve kept the order and amounts from the ingredient list and rewritten each step for clarity and flow so you can cook confidently.

Season the chicken: Pat the 2 chicken breasts dry with paper towels. Sprinkle both sides with ½ teaspoon salt and ½ teaspoon black pepper.
Sear the chicken: Heat 2 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken breasts and cook until golden brown on the bottom, about 4–5 minutes. Flip and cook the second side until golden and the internal temperature reaches 165°F (about another 4–6 minutes, depending on thickness). Transfer the cooked chicken to a plate and tent loosely with foil to rest while you make the sauce.
Boil the pasta: Bring a large pot of water to a boil and add 1 tablespoon salt. Add 12 oz pasta and cook according to the package directions until al dente. Reserve about ½ cup of pasta cooking water, then drain the pasta and set aside.
Start the sauce base: Reduce the skillet heat to medium and add 1 tablespoon olive oil. Add 5 cloves garlic, minced, and sauté for about 30–60 seconds until fragrant; be careful not to let the garlic brown.
Deglaze and add liquids: Pour 1 cup chicken broth into the skillet to deglaze, scraping up any browned bits from the bottom with a wooden spoon. Let the broth simmer for 1–2 minutes.
Add cream and tomatoes: Stir in 1 cup heavy cream and ½ cup chopped sun-dried tomatoes. Bring the mixture to a gentle simmer, stirring so it combines smoothly.
Season the sauce: Add 1 teaspoon dried oregano, 1 teaspoon dried thyme, ½ teaspoon red pepper flakes, and ½ teaspoon black pepper to the sauce. Stir and let the sauce simmer for 3–4 minutes to allow the flavors to meld and the sauce to thicken slightly.
Melt in the cheese: Reduce the heat to low and stir in ¾ cup grated Parmesan until it melts into the sauce and the texture becomes silky. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it to your preferred consistency.
Slice the chicken: While the sauce is finishing, slice the rested chicken breasts into strips or bite-sized pieces.
Combine pasta, chicken, and sauce: Add the drained pasta to the skillet and toss to coat evenly with the sauce. Add the sliced chicken and gently fold everything together so each piece is coated.
Taste and adjust: Taste the pasta and adjust seasoning if needed. If you want more salt or pepper, add a pinch more. If the sauce needs thinning, stir in additional reserved pasta water, a tablespoon at a time.
Finish with basil: Remove the skillet from the heat and stir in ¼ cup fresh basil leaves, tearing them slightly to release their aroma.
Serve: Plate the Marry Me Chicken Pasta immediately, garnishing with extra Parmesan and a few additional basil leaves if desired. Serve hot and enjoy.

Troubleshooting and tips

If the sauce separates or looks grainy after adding Parmesan, lower the heat and stir constantly until it smooths out. A splash of reserved pasta water can help bring it back together.
To prevent overcooked chicken, use a meat thermometer. Remove the chicken from the skillet at 160°F, tent with foil, and it will reach 165°F while resting.
Sun-dried tomatoes come packed in oil or dry. If you use oil-packed, drain and chop. If dry-packed, rehydrate briefly in warm water, then chop.
For a lighter version, swap half-and-half for heavy cream, though the sauce will be slightly less rich.

Make-ahead and storage

This dish keeps well. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or milk to loosen the sauce. The pasta will soak up sauce over time, so you may need to refresh the creaminess when reheating.

Serving suggestions

Pair this Marry Me Chicken Pasta with a crisp green salad and a lemony vinaigrette to cut through the richness. Crusty bread or garlic bread is perfect for sopping up every last bit of sauce. A simple side of roasted vegetables also complements the dish beautifully.

Notes and variations

Make it spicier: Increase the red pepper flakes to 1 teaspoon or add a pinch of cayenne.
Make it herb-forward: Add a tablespoon of chopped fresh parsley or swap half the basil for fresh thyme right at the end.
Vegetarian option: Replace the chicken with roasted chickpeas or firm tofu and use vegetable broth instead of chicken broth.
Gluten-free: Use your favorite gluten-free pasta in place of the 12 oz regular pasta and cook according to package directions.

Final thoughts

This Marry Me Chicken Pasta hits all the notes you want in a comfort-meets-fancy weeknight meal. It’s fast, flavorful, and crowd-pleasing. The creamy sauce, tangy sun-dried tomatoes, and fresh basil are a combination that keeps people coming back for seconds. Make it for a special dinner, a cozy night in, or anytime you want a reliable, delicious pasta that feels like a celebration.

Ready to make it tonight? Gather your ingredients, preheat your skillet, and enjoy the process — dinner is about to taste unforgettable.

Marry Me Chicken Pasta

Creamy sun-dried tomato pasta topped with seared chicken and fresh basil.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

2 chicken breasts
1/2 teaspoon salt for seasoning chicken
1/2 teaspoon black pepper for seasoning chicken
2 tablespoons olive oil for searing chicken
12 oz pasta
1 tablespoon salt for pasta cooking water
1 tablespoon olive oil for sauce
5 cloves garlic minced
1 cup chicken broth
1 cup heavy cream
1/2 cup sundried tomatoes chopped
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper for sauce
3/4 cup Parmesan grated
1/4 cup fresh basil leaves

Equipment

Large Pot
heavy-based skillet
Cutting Board
Knife
Tongs
meat mallet or heavy pan
Measuring cups and spoons

Method

Place the two chicken breasts on a cutting board, pat them dry, then cover with parchment and pound to an even thickness using a meat mallet or heavy pan.
Bring a large pot of water to a boil, add 1 tablespoon salt, and cook the pasta for 1 minute less than package instructions; reserve 2 cups of the pasta cooking water, then drain the pasta.
Heat 2 tablespoons olive oil in a heavy-based skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon black pepper, then sear 3 minutes per side until cooked through. Transfer to a plate and keep covered.
Reduce heat to low and add the remaining 1 tablespoon olive oil to the same skillet. Add the minced garlic and cook about 30 seconds until fragrant.
Pour in 1 cup chicken broth and bring to a simmer for 2 minutes. Stir in 1 cup heavy cream, 1/2 cup chopped sundried tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon black pepper, and 1/2 teaspoon red pepper flakes; return to a simmer.
Remove the pan from the heat and stir in 3/4 cup grated Parmesan until melted, then return to the heat and simmer 1½ minutes until the sauce thickens slightly.
Add the drained pasta and 1/2 cup of the reserved pasta water to the sauce; toss gently and cook 1 minute, adding more reserved water if the sauce becomes too thick.
Tear most of the basil and stir it into the pasta. Slice the chicken breasts and arrange on top of the pasta. Sprinkle with the remaining basil and extra Parmesan to taste.