Creamy Sun-Dried Tomato Chicken

The first time I made this pasta, my roommate literally stopped mid-bite, set down her fork, and asked if I was secretly trying to get someone to propose. The sauce is that kind of rich—sun-dried tomatoes bringing this sweet tang, heavy cream making everything velvety, and the chicken staying impossibly tender. It’s the kind of dinner that makes people linger at the table, even when the plates are empty.

I made this on a Tuesday once, just because I had sun-dried tomatoes languishing in the fridge, and my brother ended up Facetiming me from college two days later begging for the recipe. The way the cream coats each piece of pasta, how the Parmesan melts into the broth to create this almost velvety texture—it’s the kind of dish that feels like it took hours but really comes together in under an hour.

Ingredients

• 2 large boneless skinless chicken breasts: Pat them dry before seasoning, this helps them sear instead of steam in the pan
• 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp paprika: This simple rub creates a beautiful crust and flavors the meat without overwhelming the delicate sauce
• 350 g penne or fettuccine pasta: Choose something with ridges or curves to catch all that sauce
• 2 tbsp olive oil: Use a mix of sun-dried tomato oil and regular olive oil if you have it, adds depth
• 3 cloves garlic minced: Fresh garlic matters here, don’t skip it or substitute with garlic powder
• 1/2 cup sun-dried tomatoes drained and sliced: These are the flavor powerhouse, drain them well so they don’t make the sauce too oily
• 1 cup chicken broth: Use this to deglaze the pan and scrape up all those flavorful browned bits from the chicken
• 1 cup heavy cream: Creates that luxurious texture, don’t try to substitute with half-and-half or the sauce won’t thicken properly
• 1/2 cup grated Parmesan cheese: Add this off the heat so it melts smoothly instead of seizing
• 1 tsp Italian seasoning: A blend that ties everything together without any single herb overpowering the dish
• 1/4 tsp red pepper flakes optional: Just a subtle warmth that cuts through the richness of the cream
• Fresh basil or parsley chopped: Brightens the final dish and adds a pop of color against the creamy sauce
• Additional grated Parmesan: For serving, because there’s no such thing as too much cheese

Instructions

Get your pasta going first:

Bring a large pot of salted water to a boil and cook the pasta until it’s just shy of al dente, it’ll finish cooking in the sauce later

Season and sear the chicken:

Pat the chicken completely dry, rub with salt, pepper, and paprika, then sear in hot olive oil for 5 to 6 minutes per side until golden and cooked through

Let the chicken rest:

Remove the chicken from the pan and tent it loosely with foil while you build the sauce, this keeps it juicy

Build the flavor base:

Add garlic to the same skillet and sauté for 30 seconds until fragrant, then toss in the sun-dried tomatoes and cook for another minute

Deglaze the pan:

Pour in the chicken broth and use a wooden spoon to scrape up all those browned bits from the bottom, let it simmer for 2 to 3 minutes

Create the creamy sauce:

Lower the heat and stir in the heavy cream, Parmesan, Italian seasoning, and red pepper flakes, simmering for 3 to 4 minutes until slightly thickened

Bring it all together:

Slice the rested chicken into strips, then add the cooked pasta and chicken to the sauce, tossing until everything’s coated and heated through

Finish and serve:

Plate immediately with fresh herbs and extra Parmesan, while the sauce is still glossy and coating every piece of pasta

Save

This pasta became my go-to for anniversaries after my friend accidentally proposed to her now-husband over a bowl of it. He swears it was the sauce talking, not the ring he’d been planning to give her anyway, but we all know the truth.

Making It Ahead

The sauce actually develops more flavor if you make it a day ahead and reheat it gently. Just keep the pasta and sauce separate until you’re ready to serve, otherwise the pasta will soak up all that creamy goodness and turn mushy.

Choosing Your Sun-Dried Tomatoes

Jarred in oil tends to be softer and more forgiving, while dry-packed ones need a quick soak in warm water. Either works, but the oil-packed ones add an extra layer of richness to the final dish.

Wine Pairings That Work

A crisp Pinot Grigio cuts through the cream without disappearing, and a light Chianti brings out the Italian flavors in the seasoning. If you’re not into wine, a sparkling water with lemon does the same job of brightening each bite.

• Cook the pasta in heavily salted water, it’s your only chance to season the pasta itself
• Reserve a splash of pasta water before draining in case you need to thin the sauce later
• Serve immediately because this dish doesn’t reheat as beautifully as it tastes fresh

Save

This pasta has a way of turning regular Tuesdays into something worth remembering, even if no one actually pops the question.

Recipe FAQs

→ Why is it called Marry Me Chicken?

The name comes from the legend that this creamy, sun-dried tomato chicken is so irresistibly delicious, it inspires marriage proposals. The combination of tender seared chicken, velvety cream sauce, and sweet-tangy tomatoes creates an unforgettable dining experience.

→ Can I make this ahead of time?

The sauce can be prepared up to 2 days in advance and stored refrigerated. Reheat gently over low heat, adding a splash of cream if needed. Cook pasta fresh and combine just before serving for the best texture and consistency.

→ What pasta works best?

Penne and fettuccine both excel at holding the creamy sauce. Penne's ridges capture sauce in every bite, while fettuccine's wide surface area provides luxurious coating. Choose based on preference—short pasta offers easier eating, long pasta delivers elegant presentation.

→ How do I prevent the sauce from curdling?

Keep heat at medium-low when adding cream and avoid boiling. Stir continuously and add Parmesan gradually off the heat. If sauce appears too thick, thin with warm pasta water rather than increasing heat, which can cause dairy separation.

→ Can I use rotisserie chicken?

Absolutely. Use shredded rotisserie chicken and skip searing. Add it during the final 2-3 minutes of sauce simmering just to heat through. This shortcut reduces prep time significantly while still delivering excellent flavor and tender texture.

→ What wine pairs well with this dish?

A crisp Pinot Grigio or Sauvignon Blanc cuts through the rich cream sauce beautifully. For red wine lovers, a light Chianti or Pinot Noir complements the sun-dried tomatoes without overpowering the delicate cream and Parmesan flavors.