DinnerItalian

Marry Me Chicken Pasta: Creamy Sun-Dried Tomato and Parmesan Delight

Name: Marry Me Chicken Pasta: Creamy Sun-Dried Tomato and Parmesan Delight
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1.5 lb boneless skinless chicken thighs or breasts (cut into 1-inch pieces); 2 tbsp all-purpose flour (for dredging); 2 tbsp olive oil; 2 tbsp unsalted butter (divided); 4 cloves garlic (minced); 0.5 cup sun-dried tomatoes (oil-packed, drained and chopped); 1 tsp dried oregano; 0.5 tsp red pepper flakes (adjust to taste); 1 cup chicken broth (low sodium); 1 cup heavy cream; 0.75 cup Parmesan cheese (freshly grated); 0.25 cup fresh basil (chopped, plus more for serving); 12 oz penne pasta or rigatoni; Kosher salt (for pasta water)

By Noah BennettAug 18, 2026

Marry Me Chicken Pasta is a comforting dish featuring tender chicken pieces in a rich, creamy sauce. The combination of sun-dried tomatoes and freshly grated Parmesan creates a luxurious flavor that is perfect for a weeknight dinner or special occasion. Rigatoni or penne pasta holds the sauce beautifully, making each bite satisfying. This recipe is a family favorite that brings everyone together at the table.

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40 min total4 servings

Ingredients

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Servings

•1.5 lb boneless skinless chicken thighs or breasts (cut into 1-inch pieces)
•2 tbsp all-purpose flour (for dredging)
•2 tbsp olive oil
•2 tbsp unsalted butter (divided)
•4 cloves garlic (minced)
•0.5 cup sun-dried tomatoes (oil-packed, drained and chopped)
•1 tsp dried oregano
•0.5 tsp red pepper flakes (adjust to taste)
•1 cup chicken broth (low sodium)
•1 cup heavy cream
•0.75 cup Parmesan cheese (freshly grated)
•0.25 cup fresh basil (chopped, plus more for serving)
•12 oz penne pasta or rigatoni
•Kosher salt (for pasta water)

Instructions

1
Pat chicken pieces dry with paper towels. Season generously with salt and pepper, then toss with flour to coat lightly, shaking off excess.
2
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
3
Add chicken in a single layer and cook undisturbed for 4-5 minutes until deeply golden.
4
Flip and cook 3-4 minutes more until cooked through. Transfer to a plate.
5
Reduce heat to medium. Add remaining 1 tablespoon butter, garlic, and sun-dried tomatoes to the skillet.
6
Cook for 1 minute until fragrant, scraping up any browned bits from the pan.
7
Stir in oregano and red pepper flakes, then pour in chicken broth.
8
Simmer for 3 minutes to reduce slightly.
9
Add heavy cream and simmer gently for 5 minutes until the sauce thickens enough to coat the back of a spoon.
10
Remove from heat and stir in Parmesan and basil until smooth.
11
Return chicken and any accumulated juices to the skillet, tossing to coat. Keep warm over low heat.
12
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente, usually 9-11 minutes.
13
Reserve 1/2 cup pasta water, then drain.
14
Add pasta directly to the skillet with the chicken and sauce.
15
Toss vigorously for 1 minute, adding reserved pasta water a splash at a time if needed to loosen the sauce.
16
The pasta should look glossy and well-coated, not soupy.
17
Divide among shallow bowls, finishing with more fresh basil and extra Parmesan at the table.