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A white skillet filled with creamy Tuscan Chicken Pasta, featuring sun-dried tomatoes, spinach, and a fresh basil garnish.

Creamy Sun-Dried Tomato Marry Me Chicken Pasta

This "Marry Me Chicken Pasta" features tender pan-seared chicken breast smothered in a luxurious, creamy sun-dried tomato and Parmesan sauce, all tossed with al dente pasta for a truly irresistible meal. It's rich, flavorful, and so good, it might just inspire a proposal!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 chicken breasts about 1.5 lbs total, boneless, skinless, sliced horizontally into 4 thin cutlets
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 2 tbsp olive oil
For the Pasta
  • 8 oz penne or fettuccine pasta
  • 1 tbsp salt for pasta water
For the Creamy Sauce
  • 2 tbsp unsalted butter
  • 3 cloves garlic minced
  • 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
  • 1/2 tsp dried Italian seasoning
  • 1/4 tsp red pepper flakes optional, for a kick
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese plus more for garnish
  • 1/4 cup fresh basil chopped, plus more for garnish

Equipment

  • Large Skillet (10-12 inch)
  • Large Pot
  • Cutting Board
  • Sharp Knife
  • Whisk
  • Tongs

Method
 

Prepare the Chicken
  1. Pat chicken cutlets dry with paper towels. Season both sides with salt, black pepper, and garlic powder.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken cutlets and cook for 3-4 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F/74°C).
  3. Remove chicken from the skillet and set aside on a plate. Do not clean the skillet; the browned bits (fond) will add flavor to the sauce.
Cook the Pasta
  1. While chicken cooks, bring a large pot of salted water to a rolling boil. Add penne or fettuccine pasta and cook according to package directions until al dente.
  2. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
Make the Creamy Sauce
  1. Return the same skillet (with any leftover chicken bits) to medium heat. Add butter and let it melt.
  2. Add minced garlic, chopped sun-dried tomatoes, Italian seasoning, and red pepper flakes (if using). Sauté for 1-2 minutes until fragrant.
  3. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and let it reduce slightly, about 2-3 minutes.
  4. Stir in the heavy cream. Bring the sauce back to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until it thickens slightly.
  5. Reduce heat to low and stir in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached. Stir in the chopped fresh basil.
Combine and Serve
  1. Slice the cooked chicken cutlets into strips.
  2. Add the drained pasta and sliced chicken to the skillet with the sauce. Toss gently to coat everything evenly.
  3. Serve immediately, garnished with extra Parmesan cheese and fresh basil, if desired.

Notes

For a spicier kick, increase the red pepper flakes or add a pinch of cayenne pepper.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce.
You can use chicken thighs instead of breasts for an even juicier result. Adjust cooking time as needed.