Easy Marry Me Chicken Pasta (No Flour Recipe)
Impress everyone with this Marry Me Chicken Pasta recipe! Creamy, sun-dried tomato-infused sauce draped over tender chicken breasts and served over your favorite pasta. Discover the simple steps to create this flavorful dish that will captivate your taste buds. Easy, delicious, and perfect for any occasion!
When I decided to make this pasta for dinner one night, my husband wanted to know who would be silly enough to call it Marry Me Chicken Pasta. I was nice enough to explain that he doesn’t need to worry much about the name because he is already married 😉. But, if he were ever in doubt about marrying me long ago, this pasta would have helped him a lot to make that decision 😂.
Why You’ll Love This Pasts Recipe
You’ll love this Marry Me Chicken pasta for many reasons, but the first one that comes to mind is the flavor explosion. Oh my!
The combination of sun-dried tomatoes, garlic, herbs, and Parmesan cheese creates a symphony of flavors that meld perfectly with the creamy sauce. Add red pepper flakes to the mix, and you get a perfect combination of creaminess and spiciness.
It also tends to impress! And given the name, I don’t want to limit this pasta to single gals and guys because it’ll undoubtedly lead to a marriage proposal 😀. Whether you’re cooking for a special someone on a date night, as a family dinner, or any other special occasion, this pasta has that ‘wow’ factor.
It looks and tastes impressive, earning you compliments while being relatively simple to make. It might become your favorite chicken dish because it is easy and yummy. Especially when served over pasta 😍.
Ingredients You’ll Need in This Marry Me Chicken Recipe
- 4 boneless, skinless chicken breasts
- 2 tbsp extra virgin olive oil
- 2 cloves fresh garlic, minced
- 1/2 tsp red pepper flakes
- 1 cup heavy cream
- 1 cup chicken broth or vegetable broth (or one chicken or vegetable bouillon and 1 cup water)
- 1/2 cup Parmesan cheese
- 1 tsp Herbes de Provence spice mix
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup sundried tomatoes
- 1/4 tsp paprika
Substitutions/Variations
- I used homemade vegetable bouillon in my recipe and added 1 cup of water. You can do the same or use 1 cup of vegetable or chicken broth.
- Instead of chicken breasts, you can use chicken thighs or even shrimp for a seafood twist. For a vegetarian option, try substituting with tofu or chickpeas.
- If you prefer a lighter sauce, swap the heavy cream with half-and-half or whole milk. For a dairy-free option, coconut cream or non-dairy milk (like almond or cashew) can be used, although the flavor will differ slightly. I only made it with heavy cream, so I can’t for sure say how it tastes with alternatives.
- Add veggies like spinach, mushrooms, bell peppers, or asparagus to increase the nutritional value. Sauté them along with the garlic for added flavor.
- You can also add dried Italian seasoning.
- I used bow-tie pasta in my recipe, but you can use any pasta shape. Penne pasta, angel hair pasta, spaghetti, linguine, or fettuccine work well with this creamy sauce.
- You can control the spiciness level with red pepper flakes. Add more for a kick, or omit them for a milder flavor.
How to Make the Delicious Marry Me Chicken Pasta
- Start by seasoning the chicken breasts with salt and pepper, Herbes de Provence, paprika, and red pepper flakes on both sides. Massage the spices in the chicken with your hands.
- Heat olive oil in a large skillet over medium heat to medium-high heat. Add chicken breasts and cook until golden brown on each side and no longer pink in the center (about 7-8 minutes per side, depending on thickness). You may have to flip the chicken several times to cook evenly. Feel free to cut in one of the pieces with a sharp knife to check for doneness. When done, remove the chicken from the skillet and set aside.
- Add minced garlic and sauté in the same skillet until fragrant for about a minute. Don’t overcook the garlic, as it may give the dish a bitter taste.
- Pour in the chicken broth or vegetable broth, or add chicken or vegetable bouillon and 1 cup of water, scraping the bottom of the skillet. Allow the broth to simmer for a few minutes.
- Add the heavy cream, Parmesan cheese, and sundried tomatoes. Stir well to combine after each addition.
- Bring the mixture to a gentle simmer and cook for a few minutes until it thickens slightly.
- Return the cooked chicken breasts to the skillet. Simmer for an additional 3-4 minutes to heat the chicken through. Flip the chicken in the sauce to coat all sides evenly.
- Serve the chicken and sauce over cooked pasta, garnished with chopped fresh parsley. This Marry Me Chicken pasta goes well with white wine.
Helpful Tips and Tricks
- Taste as you cook and adjust seasonings accordingly. Balancing salt, acidity, sweetness, and spiciness can take your dish from good to great.
- You should consider using fresh herbs, like parsley or basil, as a finishing touch. Chopped herbs add freshness and color to the dish right before serving. I used parsley in my recipe (see video).
- You can save some pasta water before draining when pasta is cooked. This starchy water can be added to the sauce to help it emulsify and cling better to the pasta, creating a silkier texture.
- Cook pasta per package directions until it’s al dente (firm to the bite). Overcooked pasta can become mushy and won’t hold the sauce as well.
Quick Tip!
Allow the sauce to simmer gently to thicken rather than cranking up the heat. This gradual process ensures a smooth and creamy consistency without burning at the bottom of the pan.
Frequently Asked Questions
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
You can prepare components of the dish in advance (such as cooking the chicken or making the sauce) and assemble them just before serving to maintain optimal texture and flavor. I sometimes cook chicken breasts in the air fryer a day or two before and keep them in an airtight container in the fridge. When I want to make this dish for dinner quickly on busy weeknights, I cook the sauce, add chicken from the refrigerator, and let it simmer in the sauce until warmed through.
This delicious creamy chicken goes great with a side salad, steamed vegetables, garlic bread, or roasted potatoes for a complete meal.
In conclusion, this tasty Marry Me Chicken Pasta is an excellent comfort food because who doesn’t like the juicy chicken breasts in a creamy sun-dried tomato sauce, right 😉?
Whether you’re seeking a quick weeknight meal or aiming to impress guests with its flavorful simplicity, this recipe delivers on both taste and ease of preparation. If you don’t like sun-dried tomatoes and want your chicken to be cooked in bite-sized pieces but still enjoy the creaminess of garlic sauce, I have a similar recipe for Creamy Chicken Garlic Parmesan Pasta that you could try. Enjoy!
More Recipes You’ll Love
- Creamy Garlic Parmesan Chicken Pasta
- Easy Grandma’s Homemade Chicken Noodle Soup Recipe
- Easy Crispy Homemade Air Fryer Chicken Nuggets Recipe
- Chicken Caesar Salad (No Anchovies)
- Easy Chicken with Spinach in Creamy White Sauce (Chicken Spinach in Bechamel)
Get In Touch!
Are you a fan of healthy and delicious recipes like this one? Stay tuned for more culinary inspiration, nutrition tips, and wellness guides here. Subscribe to the newsletter and follow me on social media to never miss an update! Remember to share your Marry Me Chicken Pasta-making adventures with me in the comments below.
Marry Me Chicken Pasta without Flour
Ingredients
- 4 chicken breasts cutlets, skinless, boneless
- 2 tbsp olive oil extra virgin
- 2 cloves garlic minced
- 1/2 tsp red pepper flakes
- 1 cup heavy cream
- 1 cup broth chicken broth or vegetable broth (or one chicken or vegetable bouillon and 1 cup water)
- 1/2 cup Parmesan
- 1 tsp Herbes de Provence spice mix
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup sundried tomatoes
- 1/4 tsp paprika
Instructions
- Start by seasoning the chicken breasts with salt and pepper, Herbes de Provence, paprika, and red pepper flakes on both sides. Massage the spices in the chicken with your hands.4 chicken breasts, 1/2 tsp red pepper flakes, 1 tsp Herbes de Provence, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp paprika
- Heat olive oil in a large skillet over medium heat to medium-high heat. Add chicken breasts and cook until golden brown on each side and no longer pink in the center (about 7-8 minutes per side, depending on thickness). You may have to flip the chicken several times to cook evenly. Feel free to cut in one of the pieces with a sharp knife to check for doneness. When done, remove the chicken from the skillet and set aside.2 tbsp olive oil
- Add minced garlic and sauté in the same skillet until fragrant for about a minute. Don't overcook the garlic, as it may give the dish a bitter taste.2 cloves garlic
- Pour in the chicken broth or vegetable broth, or add chicken or vegetable bouillon and 1 cup of water, scraping the bottom of the skillet. Allow the broth to simmer for a few minutes.1 cup broth
- Add the heavy cream, Parmesan cheese, and sundried tomatoes. Stir well to combine after each addition.1 cup heavy cream, 1/2 cup Parmesan, 1/4 cup sundried tomatoes
- Bring the mixture to a gentle simmer and cook for a few minutes until it thickens slightly.
- Return the cooked chicken breasts to the skillet. Simmer for an additional 3-4 minutes to heat the chicken through. Flip the chicken in the sauce to coat all sides evenly.
- Serve the chicken and sauce over cooked pasta, garnished with chopped fresh parsley. This Marry Me Chicken pasta goes well with white wine.
Video
Notes
- Refer to the post above for video instructions and other useful information.
- Nutrition information is an estimate and will depend on your specific ingredients.
Substitutions/Variations
- I used homemade vegetable bouillon in my recipe and added 1 cup of water. You can do the same or use 1 cup of vegetable or chicken broth.
- Instead of chicken breasts, you can use chicken thighs or even shrimp for a seafood twist. For a vegetarian option, try substituting with tofu or chickpeas.
- If you prefer a lighter sauce, swap the heavy cream with half-and-half or whole milk. For a dairy-free option, coconut cream or non-dairy milk (like almond or cashew) can be used, although the flavor will differ slightly. I only made it with heavy cream, so I can’t for sure say how it tastes with alternatives.
- Add veggies like spinach, mushrooms, bell peppers, or asparagus to increase the nutritional value. Sauté them along with the garlic for added flavor.
- You can also add dried Italian seasoning.
- I used bow-tie pasta in my recipe, but you can use any pasta shape. Penne pasta, angel hair pasta, spaghetti, linguine, or fettuccine work well with this creamy sauce.
- You can control the spiciness level with red pepper flakes. Add more for a kick, or omit them for a milder flavor.
- Taste as you cook and adjust seasonings accordingly. Balancing salt, acidity, sweetness, and spiciness can take your dish from good to great.
- You should consider using fresh herbs, like parsley or basil, as a finishing touch. Chopped herbs add freshness and color to the dish right before serving. I used parsley in my recipe (see video).
- You can save some pasta water before draining when pasta is cooked. This starchy water can be added to the sauce to help it emulsify and cling better to the pasta, creating a silkier texture.
- Cook pasta per package directions until it’s al dente (firm to the bite). Overcooked pasta can become mushy and won’t hold the sauce as well.
