Marry Me Chicken Pasta
Fettuccine, browned chicken, and strips of sun-dried tomato are tossed in a creamy Parmesan sauce and finished with fresh basil. The pasta boils separately while the chicken and sauce cook in one skillet, giving the chicken room to brown and keeping the noodles al dente.
The sauce needs only a short, gentle simmer. Once the pasta is added, reserved pasta water loosens it as needed so it stays glossy and coats the ribbons rather than pooling in the bowl. This recipe serves 4 and takes about 40 minutes.
Ingredients for Marry Me Chicken Pasta
- 12 ounces fettuccine (340g)
- 1 1/4 pounds boneless, skinless chicken breast, cut into roughly 1-inch pieces (575g)
- 1 teaspoon kosher salt, divided, plus more for the pasta water
- 1/2 teaspoon black pepper
- 1 tablespoon oil from the sun-dried tomato jar
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1/2 cup oil-packed sun-dried tomatoes, drained and sliced (70g)
- 3/4 cup low-sodium chicken broth (180ml)
- 1 cup heavy cream (240ml)
- 3/4 cup finely grated Parmesan (75g), plus more for serving
- 1/2 cup loosely packed fresh basil leaves, plus a few leaves for serving
Grate the Parmesan finely so it melts smoothly. Reserve at least 1 cup of pasta water before draining; you may not need all of it.
How to Make Marry Me Chicken Pasta
- Cook the pasta: Boil the fettuccine in a large pot of well-salted water until just al dente, following the package timing. Reserve at least 1 cup of pasta water, then drain.
- Brown the chicken: Pat the chicken dry and season it with some of the measured salt and the black pepper. Heat a wide 12-inch skillet over medium-high heat, then add the sun-dried tomato oil. Brown the chicken in uncrowded batches, turning occasionally, for about 5 to 7 minutes per batch. Start checking after 5 minutes: the pieces should be golden on more than one side but need not be fully cooked. Transfer to a plate; add a little olive oil if the skillet becomes dry.
- Cook the garlic and tomatoes: Reduce the heat to medium and add the butter. Stir in the garlic for about 30 seconds, until fragrant but not dark, then add the sun-dried tomatoes.
- Simmer the sauce: Pour in the broth and scrape up the browned bits from the skillet. Stir in the cream and simmer gently, uncovered, for 3 to 5 minutes, until the sauce begins to thicken and lightly coats a spoon. Do not let it boil hard.
- Finish the chicken: Return the chicken and any juices to the skillet. Check the largest pieces with an instant-read thermometer and simmer gently only as long as needed for them to reach 165°F (75°C), about 3 to 6 minutes depending on how far they cooked during browning. Reduce the heat to low and stir in the Parmesan until smooth. Taste and add the remaining measured salt as needed.
- Toss and serve: Add the fettuccine and toss to coat. If the sauce is too thick, add reserved pasta water 1 to 2 tablespoons at a time until it flows around and clings to the noodles. Turn off the heat, fold in some of the basil, and serve with the remaining fresh basil leaves and a little extra Parmesan.
How to Keep the Chicken Golden and Juicy
Dry the chicken before it goes into the hot skillet and leave space between the pieces. In a crowded pan, released moisture makes the chicken steam instead of brown. Because 1-inch pieces can finish at different rates, check the largest pieces and avoid simmering them longer than needed to reach 165°F.
How to Keep the Sauce Smooth
Keep the cream at a gentle simmer and lower the heat before adding Parmesan; vigorous boiling can leave the cheese sauce grainy. The sauce will thicken further as the cheese melts and the pasta absorbs liquid. Adjust it after tossing the noodles, adding pasta water gradually rather than all at once.
Pasta and Chicken Variations
- Different pasta: Penne or rigatoni can replace fettuccine. Cook it al dente and reserve pasta water as directed.
- Chicken thighs: Boneless, skinless thighs can replace breasts. Adjust the cooking time and check the thickest pieces for 165°F.
- Gentle heat: Stir 1/8 to 1/4 teaspoon red pepper flakes into the garlic.
- Spinach: Fold 2 packed cups of baby spinach into the sauce near the end and cook just until wilted. This changes the appearance of the finished dish.
For a one-pot dish with a similar flavor profile, try Marry Me Chicken Orzo.
How to Store and Reheat Leftovers
Refrigerate leftovers promptly in an airtight container for up to 3 to 4 days. Reheat gently in a skillet over low heat or in short microwave intervals, stirring as needed. Add a small splash of broth, cream, or water to loosen the sauce. Freezing is less reliable because the cream sauce may change texture after thawing.
Nutrition Information
Approximate nutrition per serving, based on 4 servings: 900 calories, 52g protein, 45g fat, and 69g carbohydrates. Per 100g: approximately 190 calories, 11g protein, 9g fat, and 15g carbohydrates. Values vary with ingredient brands and serving size.
Equipment
- Large pot
- Colander
- 12-inch skillet
- Instant-read thermometer
- Grater
Ingredients
Pasta and Chicken
- 12 ounces fettuccine (340g)
- 1 1/4 pounds boneless, skinless chicken breast, cut into roughly 1-inch pieces (575g)
- 1 teaspoon kosher salt, divided, plus more for the pasta water
- 1/2 teaspoon black pepper
- 1 tablespoon oil from the sun-dried tomato jar
Sauce and Garnish
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1/2 cup oil-packed sun-dried tomatoes, drained and sliced (70g)
- 3/4 cup low-sodium chicken broth (180ml)
- 1 cup heavy cream (240ml)
- 3/4 cup finely grated Parmesan (75g), plus more for serving
- 1/2 cup loosely packed fresh basil leaves, plus a few leaves for serving
Instructions
- Boil the fettuccine in a large pot of well-salted water until just al dente, following the package timing. Reserve at least 1 cup of pasta water, then drain.
- Pat the chicken dry and season with some of the measured salt and the black pepper.
- Heat a wide 12-inch skillet over medium-high heat and add the sun-dried tomato oil. Brown the chicken in uncrowded batches, turning occasionally, for about 5 to 7 minutes per batch. Transfer it to a plate; add a little olive oil if the skillet becomes dry.
- Reduce the heat to medium and add the butter. Stir in the garlic for about 30 seconds, until fragrant but not dark, then add the sun-dried tomatoes.
- Pour in the broth and scrape up the browned bits. Stir in the cream and simmer gently, uncovered, for 3 to 5 minutes, until the sauce begins to thicken and lightly coats a spoon. Do not let it boil hard.
- Return the chicken and any juices to the skillet. Check the largest pieces with an instant-read thermometer and simmer gently until they reach 165°F (75°C), about 3 to 6 minutes. Reduce the heat to low and stir in the Parmesan until smooth. Taste and add the remaining measured salt as needed.
- Add the fettuccine and toss to coat. If the sauce is too thick, add reserved pasta water 1 to 2 tablespoons at a time until it flows around and clings to the noodles.
- Turn off the heat and fold in some of the basil. Serve with the remaining basil and extra Parmesan.
Tips
- Dry the chicken before cooking and leave space between pieces so they brown instead of steam.
- Brown the chicken in batches if needed to avoid crowding the skillet.
- Grate the Parmesan finely so it melts smoothly.
- Keep the cream at a gentle simmer and lower the heat before adding Parmesan.
- Reserve at least 1 cup of pasta water and add it gradually after tossing the pasta.
Variations
- Penne or Rigatoni: Replace the fettuccine with penne or rigatoni and cook until al dente.
- Chicken Thighs: Replace the chicken breasts with boneless, skinless thighs and cook until the thickest pieces reach 165°F.
- Gentle Heat: Stir 1/8 to 1/4 teaspoon red pepper flakes into the garlic.
- Spinach: Fold 2 packed cups of baby spinach into the sauce near the end and cook until wilted.