Creamy Marry Me Chicken Pasta Recipe Easy Sun-Dried Tomato Sauce

“You know that moment when you think you’re just making a quick dinner, and suddenly the whole kitchen fills with the most irresistible aromas?” That’s exactly how my Creamy Marry Me Chicken Pasta with Sun-Dried Tomato Sauce came to be. I was scrambling one Wednesday evening, juggling a cracked egg that slipped off the counter and a phone call from my oldest friend, when I grabbed some chicken and a jar of sun-dried tomatoes that had been lurking in the back of my fridge forever. Honestly, it felt like a total shot in the dark.

But here’s the thing: the sauce—rich, velvety, with just the right tang from those sun-dried tomatoes—turned out to be a game changer. It wrapped the tender chicken and perfectly cooked pasta with a silky hug. I wasn’t expecting to fall so hard for a recipe that came together from such kitchen chaos, but somehow it ended up being one of those dishes I can’t stop making. Maybe you’ve been there, too—when a simple, “what’s in the fridge?” meal surprises you with a burst of flavor that sticks with you for days.

And let me tell you, this pasta isn’t just about taste; it’s about that comforting feeling that sneaks up on you mid-bite. The creamy sauce, the sun-dried tomatoes adding a depth of flavor you didn’t know you needed, and the juicy chicken all come together in a way that’s both satisfying and downright cozy. Plus, it’s easy enough for busy weeknights but fancy enough to impress on casual date nights. It’s the kind of recipe I keep bookmarked—and sometimes, I even make a double batch just to have leftovers. So, if you’re ready for a dish that’s creamy, dreamy, and packed with sun-dried tomato goodness, you’re in the right place.

Why You’ll Love This Recipe

Having tested this Creamy Marry Me Chicken Pasta recipe more times than I can count, I can confidently say it’s a winner for all kinds of reasons. Whether you’re cooking for family, friends, or just treating yourself, this dish checks so many boxes:

• Quick & Easy: Ready in under 30 minutes, perfect when you need a satisfying meal without the fuss.
• Simple Ingredients: No need for special trips—most are kitchen staples or easy to find at any grocery store.
• Perfect for Weeknight Dinners: Comfort food that feels special but doesn’t require hours in the kitchen.
• Crowd-Pleaser: Kids and adults alike rave about the creamy sauce and tender chicken combo.
• Unbelievably Delicious: The sun-dried tomato sauce adds a tangy richness that transforms this dish into something special.

What sets this recipe apart? It’s the way the sauce is crafted—slowly blending cream, garlic, and sun-dried tomatoes into a luscious, smooth coating that clings to every strand of pasta. I’ve tried shortcuts before, but trust me, taking that extra moment to simmer the sauce makes all the difference. Plus, I like to add a sprinkle of fresh basil or a pinch of red pepper flakes to kick it up a notch, depending on my mood. Honestly, it’s a recipe that feels both indulgent and approachable—a rare combo in weeknight cooking.

So, if you want a pasta dish that makes you close your eyes after the first bite while still being easy enough to whip up on a busy evening, this one’s for you. It’s my go-to when I want comfort food with character, and I have a feeling it might just become yours too.

What Ingredients You Will Need

This recipe relies on straightforward, wholesome ingredients that come together for bold flavor and satisfying texture. Most of these are pantry staples or easy to grab, with a few fresh touches that really bring the dish to life.

• Chicken breasts: 2 large, boneless and skinless, sliced into strips (look for fresh, firm chicken at your local market)
• Olive oil: 2 tablespoons (I prefer a good-quality extra virgin olive oil for flavor)
• Garlic cloves: 3, minced (fresh is best for that punch of aroma)
• Sun-dried tomatoes: 1/2 cup, chopped (packed in oil for richness; if dried, soak in warm water first)
• Heavy cream: 1 cup (adds that silky texture—can substitute with half-and-half for lighter sauce)
• Chicken broth: 1/2 cup (homemade or low-sodium store-bought works great)
• Parmesan cheese: 1/2 cup, freshly grated (don’t skip the fresh for best melt and flavor)
• Pasta: 8 ounces (I use penne or fettuccine, but feel free to swap with gluten-free if needed)
• Red pepper flakes: 1/4 teaspoon (optional, adds a subtle heat)
• Fresh basil: A handful, chopped (brightens the dish and adds fresh color)
• Salt & black pepper: To taste (seasoning is key—don’t be shy)
• Butter: 1 tablespoon (for finishing, adds richness)

For substitutions: Use coconut cream in place of heavy cream if you want a dairy-free version, or swap chicken breasts for thighs for a juicier bite. If you don’t have sun-dried tomatoes handy, roasted red peppers can provide a similar sweet-tangy note, though the flavor will be slightly different.

Equipment Needed

• Large skillet or sauté pan – I like one with a heavy bottom to prevent hot spots
• Large pot for boiling pasta
• Sharp chef’s knife for slicing chicken and chopping ingredients
• Wooden spoon or silicone spatula for stirring sauce gently
• Colander to drain pasta
• Measuring cups and spoons for accuracy
• Grater for fresh Parmesan (a microplane works wonders)

If you don’t have a heavy skillet, a good nonstick pan will do just fine—just keep an eye to avoid burning the garlic. For budget-friendly options, a simple stainless steel pan is durable and easy to clean. I always recommend keeping your knives sharp; dull knives make prep tougher and more dangerous. If you’re cooking this often, investing in a decent set is worth it.

Preparation Method

1. Prepare the pasta: Bring a large pot of salted water to a boil. Add 8 ounces (about 225 grams) of your chosen pasta and cook according to package instructions until al dente (usually 9-11 minutes). Drain and set aside, reserving 1/2 cup (120 ml) of pasta water for later. (Tip: Don’t overcook the pasta; it will finish cooking slightly in the sauce.)
2. Cook the chicken: While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season the sliced chicken breasts with salt and pepper. Add to the pan in a single layer and cook for about 4-5 minutes per side until golden and cooked through (internal temp of 165°F or 74°C). Remove chicken and set aside. (Warning: Avoid overcrowding the pan; cook in batches if needed for a nice sear.)
3. Sauté aromatics: In the same pan, lower heat to medium and add 1 tablespoon butter. When melted, add 3 minced garlic cloves. Stir for 1 minute until fragrant but not browned. Then stir in 1/2 cup chopped sun-dried tomatoes. Let them warm through for 2 minutes to release their flavor.
4. Make the sauce: Pour in 1 cup (240 ml) heavy cream and 1/2 cup (120 ml) chicken broth. Stir gently and bring to a simmer. Let it cook for 4-5 minutes until slightly thickened. Add 1/2 cup freshly grated Parmesan cheese and whisk until melted and smooth. Season with salt, black pepper, and 1/4 teaspoon red pepper flakes if you like a little kick.
5. Combine everything: Return the cooked chicken to the pan, stir to coat with sauce. Add the drained pasta along with reserved pasta water a little at a time to loosen the sauce as needed. Toss gently until everything is well coated and heated through, about 2 minutes.
6. Finish and serve: Remove from heat and sprinkle chopped fresh basil on top. Give one last gentle toss. Serve immediately with extra Parmesan on the side and a crack of black pepper.

Pro tip: Keep an eye on the sauce thickness; if it gets too thick, add a splash more broth or pasta water. The sauce should coat the pasta luxuriously without pooling at the bottom.

Cooking Tips & Techniques

One thing I learned early on making this Creamy Marry Me Chicken Pasta is that the sauce’s creaminess hinges on gentle heat. Too high, and you risk curdling the cream or burning the garlic. So, medium to medium-low heat is your best friend here.

Also, seasoning is key. I always taste as I go and adjust salt and pepper to balance the tang of the sun-dried tomatoes and richness of the cream. Sometimes I add a pinch of smoked paprika for a subtle smoky undertone—it’s a little trick I picked up from a chef friend.

When cooking the chicken, resist the urge to stir too much. Let it sit in the pan to get a nice sear—that golden crust adds flavor and texture. If your chicken starts to look pale or watery, the pan is too crowded or the heat too low.

Multitasking tip: Start boiling your pasta first, then prep and cook the chicken while the water heats. The sauce comes last, so you can keep everything moving efficiently without any ingredient sitting around cooling off.

Lastly, don’t rush the Parmesan cheese melting step. Adding it bit by bit off the heat helps avoid clumping and keeps the sauce silky smooth. I’ve made the mistake of dumping it all in too fast, and it turned gloppy—lesson learned!

Variations & Adaptations

This recipe is pretty flexible, so feel free to switch things up depending on your mood or dietary needs:

• Vegetarian version: Swap chicken for sautéed mushrooms or roasted eggplant for a hearty plant-based dish.
• Low-carb option: Use zucchini noodles or shirataki noodles instead of traditional pasta. The sauce works beautifully with these alternatives.
• Spicy twist: Add more red pepper flakes or a splash of hot sauce to the sauce for a fiery kick.
• Dairy-free adaptation: Use coconut cream instead of heavy cream and nutritional yeast instead of Parmesan for a vegan-friendly take.
• Fresh tomato sauce: In summer, swap sun-dried tomatoes with fresh cherry tomatoes sautéed until blistered for a lighter, brighter flavor.

One variation I tried recently was adding a handful of baby spinach right at the end to sneak in some greens. It added a lovely pop of color and freshness without overpowering the sauce. Honestly, it’s a great way to make this comforting dish a bit more vibrant.

Serving & Storage Suggestions

This Creamy Marry Me Chicken Pasta is best served hot and fresh to enjoy the sauce’s luscious texture fully. I like to plate it with a sprinkle of extra Parmesan and a few basil leaves on top for that fresh, inviting look. A side of garlic bread or a crisp green salad pairs beautifully—something light to balance the richness.

If you have leftovers (and sometimes I do, but rarely!), store them in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or broth and warm gently on the stove or microwave to bring back the creamy consistency. Avoid overheating, or the sauce might separate.

Flavors actually develop nicely overnight, so the next-day version tastes even more melded and comforting. Just give it a good stir before serving, and it’s almost like a new dish!

Nutritional Information & Benefits

Each serving of this Creamy Marry Me Chicken Pasta is roughly:

Nutrient	Amount
Calories	550-600 kcal
Protein	38g
Fat	28g
Carbohydrates	40g
Fiber	3g

The chicken provides a solid protein boost, while the sun-dried tomatoes add antioxidants and vitamins like A and C. The dish is naturally gluten-free if you choose gluten-free pasta, and swapping cream for dairy-free alternatives makes it suitable for lactose intolerance. Just keep in mind the Parmesan contains dairy and potential allergens.

From a wellness perspective, this recipe balances indulgence with wholesome ingredients. The olive oil and sun-dried tomatoes bring heart-healthy fats and rich flavor, making it a satisfying comfort meal that doesn’t feel like a guilty pleasure.

Conclusion

Honestly, this Creamy Marry Me Chicken Pasta with Sun-Dried Tomato Sauce is one of those recipes that sticks with you. It’s straightforward enough to make on a busy night yet impressive enough to share with guests without stress. I love that it combines familiar ingredients in a way that feels fresh and indulgent, and I hope you find it just as comforting and satisfying as I do.

Feel free to tweak the spice level, swap ingredients, or add your own twist—I’d love to hear what you come up with! Drop a comment below if you try the recipe or have any questions. And hey, don’t forget to share it with anyone who could use a little creamy, tomatoey comfort in their life. Happy cooking!

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs stay juicy and add a richer flavor. Just adjust cooking time slightly until cooked through.

What’s the best pasta type for this recipe?

Penne, fettuccine, or rigatoni all work well because they hold the sauce nicely. Gluten-free pasta is a great alternative if needed.

Can I make this recipe ahead of time?

You can prep the chicken and sauce separately, then combine with freshly cooked pasta when ready to serve for best texture.

How do I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or milk.

Is there a vegan version?

Yes! Use plant-based cream (like coconut cream), vegan cheese or nutritional yeast, and swap chicken for mushrooms or tofu.

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