Marry Me Chicken Pasta is a creamy one-pan Italian-American dish featuring seared chicken breasts in a rich sun-dried tomato and parmesan sauce. The combination of aromatics, dried herbs, and tangy sun-dried tomatoes creates a restaurant-quality meal that's simple enough for weeknight cooking.
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Season chicken breasts on all sides with salt, pepper, garlic powder, cayenne pepper, paprika, dried thyme, dried oregano, and dried rosemary.
Lightly dust the seasoned chicken with all-purpose flour.
Heat olive oil in a large, oven-safe skillet over medium-high heat. Sear the chicken for 3-4 minutes per side, until a golden-brown crust forms.
Remove the chicken from the skillet and place on a baking sheet with a wire rack. Bake in a preheated 350°F (175°C) oven for 15-20 minutes, or until cooked through.
In the same skillet, add the diced white onion and chopped jalapeño. Sauté for 2-3 minutes until softened.
Add the minced garlic and fresh thyme leaves. Cook for another minute until fragrant.
Stir in the chopped sun-dried tomatoes.
Pour in the chicken stock to deglaze the pan, scraping up any browned bits from the bottom. Add the remaining spices (paprika, cayenne, garlic powder).
Reduce the heat to low and pour in the heavy cream. Stir to combine and let the sauce gently bubble and thicken for a couple of minutes.
Stir in the freshly grated Parmesan cheese until the sauce is smooth and creamy.
Add cooked al dente pasta to the skillet and toss until it is well-coated and glossy.
Once the chicken is cooked, remove it from the oven and let it rest for a few minutes before slicing into strips.
Serve the pasta topped with the sliced chicken and garnish with fresh parsley.
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of cream or pasta water to restore sauce consistency.
Yes. Thighs are more forgiving and stay juicy, but they may require 2–3 extra minutes of cooking time to reach 165°F internal temperature.
Fettuccine, pappardelle, or rigatoni work well; avoid thin pasta like spaghetti, which won't hold the creamy sauce as effectively.
Cook the chicken and sauce separately, then refrigerate for up to 2 days. Reheat gently on the stovetop with a splash of cream or pasta water to restore the sauce consistency.
The chicken is done when it reaches an internal temperature of 165°F at the thickest part, or when a fork easily pierces the meat with no pink inside.
No; the sauce contains cream and parmesan cheese. Substitute heavy cream with coconut milk or cashew cream and parmesan with nutritional yeast for a dairy-free version.
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