Parmesan Marry Me Chicken Pasta Recipe delivers tender seared chicken, a velvety Parmesan cream sauce, and sun-dried tomatoes that bring sweet-tangy pops in every twirl. It suits date nights and weeknights and lands on the table in about 35 minutes. I cook it when I need a win with zero drama, and my kid always asks for more sauce.
Why Choose This Parmesan Marry Me Chicken Pasta Recipe
This Parmesan Marry Me Chicken Pasta Recipe nails restaurant-level flavor with simple steps and pantry staples. You sear juicy chicken, whisk a rich Parmesan cream sauce, then toss it all with pasta for a silky finish. The sun-dried tomatoes add brightness that keeps bites balanced, not heavy. You get consistent results without fuss.
You also control the richness. Swap in half and half, adjust heat with red pepper flakes, and use your favorite short pasta. The method builds deep flavor fast by toasting tomato paste and garlic before adding broth and cream. Clean plates tend to follow.
Ingredients You Need
- 12 ounces short pasta like penne, rigatoni, or fusilli (gluten-free works)
- 1 pound boneless skinless chicken breasts, sliced into thin cutlets or pounded to 1/2 inch thickness
- 1.5 teaspoons kosher salt, divided, plus more for pasta water
- 1 teaspoon black pepper, divided
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika (optional for color)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced (or 1.5 teaspoons jarred minced garlic for a shortcut)
- 1/2 teaspoon red pepper flakes, to taste
- 1 tablespoon tomato paste (optional, deeper color and umami)
- 1/2 cup sun-dried tomatoes in oil, drained and sliced thin (Mezzetta or DeLallo both work)
- 1 cup low sodium chicken broth
- 1 cup heavy cream (sub half and half plus 1 teaspoon cornstarch whisked in cold)
- 3/4 to 1 cup freshly grated Parmesan cheese, packed (grate from a block for smooth melt; pre-grated can clump)
- 1 to 2 teaspoons lemon juice, to taste
- 2 tablespoons chopped fresh basil or parsley, plus more for garnish
- Extra Parmesan for serving
- Equipment: 12 inch skillet, large pot for pasta, tongs, wooden spoon, whisk, colander, cutting board, knife, microplane or grater, instant-read thermometer.
How to Make Parmesan Marry Me Chicken Pasta Recipe
Step 1: Boil pasta water and season chicken
- Bring a large pot of water to a boil and salt it generously.
- Pat the chicken dry. Season both sides with 1 teaspoon salt, 1/2 teaspoon pepper, Italian seasoning, and paprika.
Step 2: Sear the chicken
- Heat olive oil and butter in a large skillet over medium-high heat.
- Sear the chicken 3 to 4 minutes per side until golden and cooked through, 165 degrees on a thermometer.
- Move the chicken to a plate and tent loosely while you make the sauce.
Step 3: Build the Parmesan sun-dried tomato sauce
- Lower heat to medium. Add garlic and red pepper flakes to the skillet and stir for 30 seconds.
- Stir in tomato paste and sun-dried tomatoes for 1 minute to toast and concentrate flavor.
- Pour in chicken broth and scrape up browned bits. Stir in cream and bring to a gentle simmer for 3 to 5 minutes until slightly thick.
- Lower the heat. Whisk in Parmesan a handful at a time until smooth and glossy. Season with remaining salt and pepper and add lemon juice to brighten.
Step 4: Cook pasta al dente
- Boil the pasta until al dente, about 1 to 2 minutes shy of package time.
- Reserve 1 cup pasta water, then drain.
Step 5: Combine and finish
- Slice the chicken into strips. Add the chicken and any juices to the skillet.
- Add drained pasta and toss over low heat until the sauce coats every piece, 1 to 2 minutes. Splash in pasta water as needed to loosen.
Step 6: Garnish and serve
- Stir in fresh basil or parsley.
- Plate and shower with extra Parmesan and a pinch of red pepper flakes for kick.
Tips & Common Mistakes
- Pat chicken dry so it sears instead of steams.
- Slice or pound chicken to even thickness to avoid overcooked edges.
- Salt pasta water well so the noodles taste good on their own.
- Keep the cream at a gentle simmer to prevent grainy sauce.
- Add Parmesan off the strong simmer and in small handfuls to avoid clumps.
- Reserve pasta water before you drain. It fixes sauce that turns too thick.
- Use a block of Parmesan and grate it fine for the smoothest melt.
- Do not crowd the pan when you sear. Brown in batches if needed.
- Taste and adjust salt, lemon, and heat at the end. Small tweaks lock in balance.
Variations I’ve Tried
- Chicken thighs instead of breasts for extra juiciness.
- Spinach tossed in at the end for greens that wilt in seconds.
- Mushrooms sautéed after the chicken for a savory bump.
- Crisp pancetta or bacon stirred in for smoky depth.
- Cajun seasoning in place of Italian seasoning for a spicy twist.
- A splash of vodka with the broth for a subtle bite like penne alla vodka.
- Gluten-free pasta or chickpea pasta for a different texture.
- Lighten it with half and half and extra broth, then thicken with a cornstarch slurry.
How to Serve
Spoon the pasta into warm bowls and top with more Parmesan, basil, and cracked black pepper. Pair it with a simple arugula salad and lemon vinaigrette to cut the richness. Add garlic bread or roasted broccoli on the side if you want a bit more crunch. A crisp Pinot Grigio or lemon sparkling water pairs nicely.
Make-Ahead and Storage
- Make-ahead: Cook the chicken and sauce up to 2 days in advance and keep them in separate containers. Cook pasta fresh for the best texture, or undercook it by 2 minutes if you plan to reheat later.
- Fridge: Store leftovers in airtight containers for 3 to 4 days. The sauce will thicken, which makes pasta water or broth your best friend at reheat time.
- Freezer: Freeze chicken and sauce together for up to 2 months. I skip freezing the pasta, since cream sauces can separate and noodles can turn mealy.
- Reheat: Warm gently on the stove over low heat with a splash of broth or cream. Stir often and stop heating as soon as it turns silky again.
Parmesan Marry Me Chicken Pasta
Parmesan Marry Me Chicken Pasta is a creamy, garlicky, sundried-tomato chicken pasta dish that’s rich, comforting, and perfect for a cozy dinner.
Ingredients
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- Season the chicken pieces with salt, pepper, and Italian seasoning.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook, stirring occasionally, until browned and cooked through, 6–8 minutes. Transfer the chicken to a plate and set aside.
- In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the minced garlic and red pepper flakes and cook until fragrant, about 30 seconds.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Simmer for 2–3 minutes to reduce slightly.
- Stir in the heavy cream and sundried tomatoes. Bring to a gentle simmer and cook for 3–4 minutes, until slightly thickened.
- Reduce the heat to low and gradually whisk in the Parmesan cheese until melted and smooth. Stir in the lemon juice. If the sauce seems too thick, add a splash of reserved pasta water to loosen.
- Return the cooked chicken and any accumulated juices to the skillet, stirring to coat in the sauce.
- Add the cooked pasta and toss until everything is well combined and heated through, adding more pasta water as needed for a silky sauce.
- Remove from heat and sprinkle with chopped fresh basil or parsley. Top with additional Parmesan if desired and serve immediately.
Notes
Nutrition Information
Approximate per serving (1/4 of recipe): 720 calories; fat 39 g; saturated fat 20 g; carbohydrates 52 g; fiber 3 g; sugars 6 g; protein 40 g; sodium 780 mg. Values are estimates and will vary based on exact ingredients, brands, and portion size.
Approximate per serving (1/4 of recipe): 720 calories; fat 39 g; saturated fat 20 g; carbohydrates 52 g; fiber 3 g; sugars 6 g; protein 40 g; sodium 780 mg. Values are estimates and will vary based on exact ingredients, brands, and portion size.