Marry Me Chicken Pasta is al dente pasta coated in a creamy, cheesy sun-dried tomato sauce topped with slices of tender, juicy, seasoned chicken breasts. I can’t guarantee a proposal after serving this pasta, but everyone will love you for making it, it is so delicious! I also have a Stuffed Sun-Dried Tomato Chicken you will love!
Ingredients & Substitutions
Pasta: I love cavatappi pasta, shaped like a corkscrew, for capturing all of the delicious sauce! You could use pasta you have on hand or make homemade pasta.
Chicken: Look for boneless, skinless chicken breasts to use in the recipe. I cooked the seasoned chicken. Then, after it cools a bit, slice it to serve on top of the plate of pasta. You will need paprika, onion powder, crushed red pepper flakes, salt, and pepper. If you prefer a milder version, you can leave out the red pepper flakes.
Sun-Dried Tomatoes: Soak sun-dried tomatoes in hot water for about 30 minutes before draining, patting them dry, and chopping; this will soften them up. You could also use the sun-dried tomatoes packed in oil. Then, simply drain and chop before using unless they are already chopped (even easier)!
Cheese Blend: The sauce has a combination of cream cheese, parmesan, mild cheddar, and Monterey Jack cheese. They are melted into the creamy sauce. You could try other cheeses and cheese blends to suit your tastes.
What To Serve With Marry Me Chicken Pasta
Several side dishes would complement this rich and flavorful dish. Here are some options you may want to try:
- Wedge Salad
- Roasted Vegetables (Brussels Sprouts, Green Beans, or Asparagus)
- Garlic Breadsticks or Garlic Knots
- Dinner Rolls
Finish off the dinner with Marry Me Cookies!
Can I Make This Recipe Ahead Of Time?
Yes, you can get a head start on parts of Marry Me Chicken pasta so it is easy to throw together when you are ready to serve it. One way is to get the sauce made in advance. Once made, let the sauce cool and store it in an airtight container in the refrigerator. It will last up to 2-3 days. When ready to add the pasta, heat the sauce on the stovetop, stirring it frequently. You can also soften the sun-dried tomatoes and store them in an airtight container for up to 1-2 weeks.
How To Store Marry Me Chicken Pasta
To store Marry Me Chicken Pasta, first, let the dish cool to room temperature. Once cool, store the pasta and chicken in an airtight container in the refrigerator. It will last up to 3-4 days. Reheat the leftovers on the stovetop or in a microwave.
Marry Me Chicken Pasta
Ingredients
Pasta
- 8 ounces cavatappi pasta
Chicken
- 1 ½ pounds boneless, skinless chicken breasts, pounded to an even thickness
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon crushed red pepper
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
Sauce
- 1 tablespoon unsalted butter
- 1 small yellow onion, diced
- ½ cup (about 8 whole) sun-dried tomatoes, softened in hot water, chopped
- 1 teaspoon garlic, minced
- 1 cup (240 g) chicken broth
- 1 cup (238 g) heavy whipping cream
- ½ package (4 ounces) cream cheese, softened, cubed
- 1 cup (100 g) parmesan cheese, shredded
- 1 cup (113 g) mild cheddar cheese, shredded
- 1 cup (113 g) Monterey Jack cheese, shredded
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- parsley, chopped for garnish
Instructions
- To a large pot of salted boiling water, add pasta. Cook al dente according to package instructions (about 8-10 minutes).
- Reserve 1 cup of pasta water; drain the rest. Set aside.
Chicken
- Season chicken evenly with paprika, onion powder, garlic, crushed red pepper, salt, and pepper.
- To a large skillet over medium-high heat, add oil and butter. Once the butter is melted, add the chicken. Cook 5-7 minutes per side, or until the chicken is fully cooked and reaches an internal temperature of 165°F. Transfer the chicken to a plate; tent to keep warm.
Sauce
- To the same skillet, add butter. Once melted, add onions and sun-dried tomatoes. Cook until softened (about 3-5 minutes). Add garlic. Cook one more minute.
- Add chicken broth. Using a spatula, stir to break up any browned bits in the pan.
- Add the heavy cream, cream cheese, parmesan, cheddar, and Monterey Jack cheese. Stir until all cheeses are melted and combined. If the sauce is too thick, gradually add reserved pasta water until the desired consistency is reached. (I added ½ cup.)
- Add cooked pasta to the sauce. Season with salt and pepper. Stir to combine.
- Slice chicken. Set chicken on top of the pasta.
- Serve warm, garnished with chopped parsley.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
Oh my gosh, YUM! I love the sun-dried tomatoes in this dish. It was so creamy and the flavors were out of this world!
Elizabeth
l love chicken. I love pasta. And, I am a fan of sun-dried tomatoes. So, this is my kind of dish! I loved every creamy, flavorful bite.
Rachael
Wonderful flavorful pasta, it is so creamy and delicious! The chicken was juicy and a perfect match to this pasta.
Annabelle
I could make this any day! The sauce is delicious, and pairs very well with the flavor of the chicken!
Bella
Packed with flavor, creamy and savory! It is perfect with chicken.
Selena
The flavor in the sauce is pretty unexpected and so delicious! It's kind of like a fancy mac and cheese. I really love the addition of the chicken on top to make it a full meal.
