Sun Dried Tomato Chicken Pasta

The name alone made me laugh the first time someone told me about Marry Me Chicken, but one bite and I understood completely. Something about sun dried tomatoes melting into cream and clinging to every ridge of pasta feels almost unfair in its richness. My sister called it dangerous after her second helping. I have made it on rainy Tuesdays and fancy Saturday nights and it never once disappoints.

One February evening my neighbor knocked on my door holding a half empty bottle of Pinot Grigio and asked if I had plans. Forty five minutes later we were sitting on my kitchen floor with bowls of this pasta, laughing about nothing, and the wine was gone. That is the energy this dish carries with it.

Ingredients

• 2 large boneless skinless chicken breasts: Pat them dry before seasoning so the spices actually stick and you get a real sear.
• Salt and freshly ground black pepper: Season the chicken generously on both sides.
• 1 tsp Italian seasoning: A simple blend does more work here than you would expect.
• 2 tbsp olive oil: Use a neutral tasting olive oil for searing rather than your fanciest finishing oil.
• 340 g penne or fettuccine: Penne holds the sauce in its tubes while fettuccine lets you twirl, so pick whichever mood strikes you.
• 2 tbsp unsalted butter: This is the foundation of the sauce so choose good quality butter.
• 3 cloves garlic minced: Fresh garlic makes a difference here since there are so few aromatics.
• 100 g sun dried tomatoes in oil drained and sliced: Slice them thin so they distribute evenly through every bite.
• 1 cup low sodium chicken broth: Low sodium lets you control the salt level as you go.
• 1 cup heavy cream: Do not substitute with half and half or the sauce will break and thin out.
• 1/2 cup freshly grated Parmesan cheese: Grate it yourself off the block because pre shredded has anti caking agents that make the sauce grainy.
• 1 tsp crushed red pepper flakes (optional): A gentle warmth that balances the cream without overpowering it.
• Fresh basil leaves sliced for garnish: Tear them by hand right before serving so they do not bruise and turn dark.
• Extra Parmesan for serving: Always more cheese at the table, no exceptions.

Instructions

Boil the pasta:

Bring a large pot of generously salted water to a rolling boil and cook the pasta according to the package directions until just al dente. Drain it but save half a cup of that starchy water because it is liquid gold later on.

Season the chicken:

Pat the chicken breasts dry with paper towels and sprinkle both sides evenly with salt, pepper, and Italian seasoning. Press the seasoning in with your hands so it adheres properly.

Sear the chicken:

Heat the olive oil in a large skillet over medium high heat until it shimmers, then lay the chicken in and let it cook undisturbed for five to six minutes per side until golden. Transfer it to a plate and let it rest before slicing so the juices redistribute.

Build the sauce base:

In the same skillet with all those caramelized bits still clinging to the bottom, drop the heat to medium and melt the butter. Add the minced garlic and stir for about a minute until your kitchen smells incredible.

Add the tomatoes and broth:

Toss in the sliced sun dried tomatoes and let them warm through for a minute before pouring in the chicken broth. Use a wooden spoon to scrape up every browned bit from the pan because that is concentrated flavor waiting for you.

Finish the cream sauce:

Stir in the heavy cream and Parmesan, letting it simmer gently for two to three minutes until it coats the back of a spoon. Sprinkle in the red pepper flakes if you want a subtle kick.

Bring it all together:

Slice the rested chicken and return it to the skillet along with the drained pasta, tossing everything until every strand and piece is coated. If the sauce feels too thick, loosen it with a splash of that reserved pasta water.

Serve immediately:

Taste for salt and pepper, then heap it into warm bowls with torn basil and a generous shower of extra Parmesan on top.

Pin It

There is a specific kind of quiet that falls over a dinner table when everyone is too busy eating to speak, and this pasta has caused that silence more reliably than anything else I cook.

What to Serve Alongside

A crisp green salad with a sharp vinaigrette cuts through the richness beautifully. Crusty bread on the side is not optional in my house because someone always wants to mop up the remaining sauce.

Making It Your Own

Tossing in a handful of baby spinach at the end adds color and a freshness that balances the heavy cream. Sliced mushrooms sauteed with the garlic bring an earthy depth that surprised me the first time I tried it on a whim. Boneless chicken thighs work beautifully if you prefer darker meat that stays even more tender.

Storing and Reheating

Leftovers keep well in the refrigerator for up to three days in a sealed container. Reheat gently on the stove with a splash of broth or water because the microwave can make the sauce separate.

• Freeze individual portions for up to two months if you want a future dinner that feels effortless.
• Toss sauteed mushrooms or baby spinach into the sauce for extra flavor and color.
• Pair with a crisp white wine such as Pinot Grigio to complete the meal.

Pin It

Some recipes become part of your rotation and some become part of your stories. This one has been both for me, and I hope it finds its way into yours too.

Recipe Questions

→ Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work wonderfully in this dish. They remain juicier and more forgiving during cooking. Adjust the cooking time slightly, as thighs may need an extra 2-3 minutes per side to cook through completely.

→ What type of pasta works best for this dish?

Penne and fettuccine are both excellent choices. Penne holds the creamy sauce in its tubes, while fettuccine's flat surface carries the sauce beautifully. Other great options include rigatoni, farfalle, or linguine.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth or water to loosen the sauce, then warm gently on the stovetop over medium-low heat or microwave in 30-second intervals.

→ Can I make this dish ahead of time?

You can prepare the sauce and cook the chicken separately up to a day in advance. Store them in the refrigerator, then reheat the sauce, cook fresh pasta, and combine everything just before serving for the best texture and flavor.

→ What can I add to make this dish more substantial?

Sautéed mushrooms, baby spinach, or roasted red peppers blend seamlessly into the creamy sauce. A handful of peas also adds color and sweetness. For protein variety, crispy pancetta or Italian sausage makes a delicious addition.

→ Is this dish very spicy from the red pepper flakes?

The red pepper flakes are optional and contribute only a mild, background warmth. If you prefer no heat at all, simply omit them. For extra spice, increase the amount to half a teaspoon.