I make Marry Me Chicken Pasta on a weeknight when I need something that tastes fancy but behaves like a weekday supper — comforting, creamy, and forgiving (and yes, it makes the whole house smell like someone’s celebrating). Small-town habit: I always open a window while the cream simmers, because there’s nothing wrong with a little steam and fresh air.

Once, I pulled this together with odds and ends from the pantry and it still felt like a full-on dinner party—there’s real magic in sun-dried tomatoes and garlic hitting hot cream and Parmesan (and if you keep a jar of homemade chicken stock on hand, like the kind in this easy homemade chicken broth, the sauce will taste downright soulful).

Why this dish wins — simple truths about flavor

Cream and Parmesan give richness but don’t hide the chicken (so you still taste the main event).

Sun-dried tomatoes add concentrated sweet-tart notes — a little goes a long way.
Garlic and Italian seasoning keep it familiar and homey (no culinary gymnastics).
Pasta soaks up sauce and makes everyone at the table less picky, which is its own miracle.

A quick little kitchen story

I once served this after a baseball game and a teenager announced it was “restaurant-level,” which is the highest praise in our house. I winked and said, “That’s because I used extra Parmesan,” which is true and also a charming exaggeration.

Pantry and produce — what to gather

4 boneless, skinless chicken breasts, Salt and pepper, to taste, 1 tablespoon olive oil, 3 cloves garlic, minced, 1 cup sun-dried tomatoes, 1 cup heavy cream, 1 cup grated Parmesan cheese, 1 teaspoon Italian seasoning, 8 ounces pasta (like fettuccine or penne), Fresh basil, for garnish

P.S. If you want a crusty side, try serving with freshly baked 20-minute homemade bread — it’s stupidly fast and makes the meal feel extra thoughtful.

How to pull it all together (step-by-step)

Cook the pasta according to package instructions. Drain and set aside.
Season the chicken breasts with salt and pepper. In a large skillet over medium heat, add olive oil.
Add the chicken and cook until golden on both sides and cooked through, about 6-7 minutes per side.

Remove chicken from skillet and set aside.
In the same skillet, add garlic and sun-dried tomatoes and cook for 1-2 minutes until fragrant.
Stir in heavy cream, Parmesan cheese, and Italian seasoning, cooking until the sauce thickens.
Add the cooked pasta and toss to coat. Slice the chicken and place it on top of the pasta.

Garnish with fresh basil before serving.

Cooking Unit Converter — quick conversions so measuring is easy

A tiny helper to switch cups to grams or tablespoons to teaspoons without the guesswork.

Top tip from my kitchen

Slice the chicken against the grain for tender bites, and don’t skimp on the Parmesan — it melts into the sauce and ties everything together, plus if you want a sweeter, nuttier counterpoint pop a slice of honey wheat bread on the side (that little touch makes dinner feel like an occasion).

Hope you like it as much as I do on a cool evening when the porch light is on and there’s a mug of something warm waiting.

Answers to the common questions

Can I use chicken thighs instead of breasts? +

Yes — thighs stay juicier and add a richer flavor; adjust cooking time until internal temp reaches 165°F.

How long will leftovers keep? +

Store in an airtight container in the fridge for up to 3 days; sauce may thicken, so add a splash of cream or milk when reheating.

Can I make this gluten-free? +

Absolutely — use your favorite gluten-free pasta and check labels on sun-dried tomatoes for any additives.

Is there a lighter version? +

Swap half-and-half for heavy cream and use a little extra Parmesan for richness; the texture will be slightly less velvety but still satisfying.

Can I prep parts ahead? +

Yes — cook the pasta and chicken separately, cool, and refrigerate; finish the sauce and combine just before serving.

Daily Calorie Needs Calculator — estimate your portion energy

Use this quick tool to gauge how this meal fits into your daily calorie target.