Marry Me Chicken Pasta Recipe

Large spoonful of chicken and pasta held to camera.

Our Marry Me Chicken Pasta has the traditional ingredients you know and love, like tender chicken and noodles snuggled in a velvety rich and creamy sauce with sun-dried tomatoes... But we put a spicy spin on this classic recipe to make a cozy yet exciting weeknight dish that'll have everyone falling in love!

Prep Time10

Cook Time20

Total Time30

Course: Main, Main Course

Cuisine: American, Italian, Mediterranean

Servings: - 8 servings

Calories: 999kcal

Author: Sommer Collier

Ingredients

1 ½ pounds boneless chicken thighs or chicken breasts
1 pound small dried pasta we used penne
2 tablespoons butter
2 tablespoons olive oil
1 cup diced onion
3-5 cloves garlic minced
3 tablespoon tomato paste
2-3 tablespoons gochujang Korean chile sauce sub sriracha, chili-garlic sauce, or Frank’s RedHot
1 ½ cups heavy cream
1 cup grated parmesan cheese
8 ounces sliced sun-dried tomatoes drained
½ cup fresh basil leaves
Salt and pepper

US Customary - Metric

Instructions

Set a large pot of water over high heat and bring to a boil. Add a large pinch of salt to the water. Once the water comes to a boil, drop the pasta in the water and stir. Cook the pasta according to the package instructions. When the pasta reaches al dente, carefully scoop 2 cups of pasta water out of the pot and reserve for later use. Then drain the pasta and set aside.
Meanwhile, set a large cast-iron skillet (or sauté pan) over medium heat. Add the butter and olive oil to the pan. Liberally sprinkle the chicken thighs with salt and pepper on both sides. Once the butter has melted, place the chicken thighs in the skillet. Cook for 5 minutes per side, then move the chicken pieces to a holding plate.
Add the diced onion to the pan. Stir and sauté for 2-3 minutes, then add the garlic. Continue to stir and sauté for another minute.
Add the tomato paste, Korean chili sauce, 1 ½ cups pasta water, heavy cream, and Parmesan cheese to the pan. Stir well and bring to a simmer. Allow the sauce to simmer for 5 minutes, stirring regularly.
Chop the cooked chicken into bite-size pieces.
Once the sauce has thickened to a thin gravy consistency, add the pasta, chopped chicken, sun-dried tomatoes, and basil leaves to the pan. Gently stir to incorporate the ingredients into the sauce. Continue to stir and simmer for another 2- 3 minutes to warm the ingredients.
If the sauce is too thick, you can add additional pasta water if needed. Taste, then salt and pepper as needed. Serve warm.

Video

Notes

Storing Leftovers - Chicken pasta will keep well for up to 3-4 days in an airtight container in the refrigerator. If you know you'll be setting some aside, I suggest leaving off the fresh basil until you're ready to heat and enjoy.

Reheating - Easily reheat the pasta in the microwave in short 10-20 second bursts at 50% power. You might need to stir in a splash of water or milk as everything is heated to loosen up the noodles a bit.

Nutrition