How to Make Marry Me Chicken Pasta

Ingredients

• 2 pieces Chicken Breast (skinless, boneless, about 6‑8 oz each)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 0.5 tsp Crushed Red Pepper Flakes
• 1 tsp Oregano (dried)
• 0.5 tsp Salt (or to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Olive Oil (extra‑virgin preferred)
• 1 medium Yellow Onion (sliced thin)
• 3 cloves Garlic (sliced thin)
• 0.33 cup Sun‑Dried Tomatoes (chopped, oil‑packed preferred)
• 2 cup Chicken Stock (low‑sodium)
• 1 cup Heavy Cream (35% milkfat)
• 12 oz Pasta (penne, rigatoni, or fusilli work well)
• 0.5 cup Fresh Parsley (chopped)
• 2 tbsp Parmesan Cheese (freshly grated, for garnish)

Instructions

1. Season the Chicken

   Pat the chicken breasts dry, then sprinkle both sides with garlic powder, onion powder, chili flakes, oregano, salt, and pepper. Rub gently to coat evenly.

   Time: PT5M

2. Sear the Chicken

   Heat 1 tbsp olive oil in a large skillet over medium‑high heat until shimmering. Add the chicken breasts and cook 5‑6 minutes per side, until golden brown and lightly cooked through.

   Time: PT6M

   Temperature: medium‑high

3. Sauté Aromatics

   Remove chicken to a plate. Add the remaining 1 tbsp olive oil to the same pan. Toss in the sliced onion, sliced garlic, and chopped sundried tomatoes. Cook, stirring occasionally, for 2‑3 minutes until fragrant and the onion begins to soften.

   Time: PT3M

   Temperature: medium

4. Build the Creamy Sauce

   Pour in the chicken stock, bring to a gentle simmer, then stir in the heavy cream. Return the seared chicken breasts to the pan, cover, and let simmer for 15‑20 minutes until the chicken is cooked through and the sauce thickens slightly.

   Time: PT20M

   Temperature: simmer

5. Cook the Pasta

   While the sauce simmers, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, usually 10‑12 minutes. Reserve ½ cup of pasta water, then drain.

   Time: PT12M

   Temperature: boiling

6. Finish the Dish

   Remove the chicken breasts, slice them thinly on the bias, and set aside. Add the cooked pasta directly into the sauce, tossing to coat. Stir in the chopped parsley and adjust seasoning with salt or pepper if needed.

   Time: PT5M

7. Plate and Garnish

   Divide the pasta among serving plates, arrange sliced chicken on top, and finish with a generous sprinkle of grated Parmesan and extra parsley if desired.

   Time: PT0M

Nutrition Facts

Calories

610

Protein

35 g

Carbohydrates

55 g

Fat

25 g

Fiber

3 g

Ingredient Substitutions

• Instead of Chicken Breast: Turkey breast, boneless pork chops
• Instead of Garlic Powder: fresh minced garlic (1 clove)
• Instead of Onion Powder: finely minced fresh onion (1 tbsp)
• Instead of Crushed Red Pepper Flakes: cayenne pepper (pinch)
• Instead of Oregano: Italian seasoning
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Yellow Onion: white onion
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Sun‑Dried Tomatoes: regular tomatoes (1 cup, roasted)
• Instead of Chicken Stock: vegetable stock, water + bouillon
• Instead of Heavy Cream: half‑and‑half (1.5 cup), full‑fat coconut milk (1 cup)
• Instead of Pasta: gluten‑free pasta, zucchini noodles
• Instead of Fresh Parsley: basil, cilantro
• Instead of Parmesan Cheese: Pecorino Romano

Equipment Needed

• Large Skillet or Sauté Pan
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Measuring Cup
• Wooden Spoon or Silicone Spatula
• Large Pot
• Colander
• Tongs (optional)
• Microplane Grater (optional)

Critical Steps — Do Not Skip

• Season and sear the chicken to develop flavor and color.
• Simmer the sauce gently to avoid curdling the cream.
• Cook pasta al dente and reserve pasta water for sauce adjustment.

Chef Tips from the Video

• Deglaze the pan with a splash of white wine after sautéing the aromatics for extra depth.
• Use freshly grated Parmesan for a brighter, saltier finish.
• Add a pinch of nutmeg to the cream for subtle warmth.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Chicken and sauce freeze well for up to 2 months; reheat gently and add a splash of cream.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The sauce can be prepared up to 24 hours ahead; keep refrigerated and reheat gently before adding pasta.
• Cooked chicken can be sliced and stored separately; add just before serving to retain juiciness.

Frequently Asked Questions