This Marry Me chicken with pasta recipe is seared chicken cutlets simmered in a creamy sun-dried tomato and Parmesan sauce, all in one skillet. It tastes like a restaurant plate but comes together quickly on busy weeknights.
I make this easy Marry Me chicken recipe when I want a quick, rich meal without spending an hour at the stove, and the sauce is good enough that I always cook pasta or mash to go under it. If you enjoyed my 33 Quick And Easy Dinner Recipes, this one belongs on the same list. Keep reading to see how the sauce comes together right in the pan.
Try This Skillet Marry Me Chicken With Pasta
I slice the chicken breasts lengthwise into thin cutlets so they cook evenly and stay juicy. Searing them first gives the pan the browned bits that make the sauce taste extra delicious.
The creamy sauce is my favorite part. Chicken stock, cream, Parmesan, and sun-dried tomatoes become thick enough to coat a spoon, and the chili flakes keep it lighter.
Why You'll Love It
- One pan: The chicken and the sauce cook in the same skillet, so there is very little to wash up.
- Fast for a creamy pasta dish weeknight dinner: Thin cutlets are cooked through in about 10 minutes of gentle simmering.
- Rich sauce: Cream and Parmesan reduce into a sauce that clings to the chicken instead of running off of it and staying at the bottom of the pan.
- Flexible base: The same chicken works over mashed potatoes, rice, or pasta, depending on what I have, and can be used for special occasions.
- Easy to control the heat: Start with half a teaspoon of chili flakes and add more once you taste the sauce to your own preference.
Ingredients
- Tender Chicken breasts: Large boneless, skinless breasts sliced lengthwise into two thin cutlets cook through in minutes and stay tender in the sauce. Whole thick breasts need much longer and the outside dries out before the middle reaches 165°F (74°C).
- Sun-dried tomatoes: The ones packed in oil stay soft and give the sauce a sweet, concentrated tomato flavor. Dry-packed tomatoes stay chewy in a sauce this short unless you soak them first, and tomato paste will change the texture, making them poor substitutions.
- Heavy cream: Full-fat cream simmers down without splitting and gives the sauce its body. Milk or half-and-half is thinner and much more likely to curdle once the Parmesan goes in.
- Parmesan cheese: Grated Parmesan melts into the cream and thickens it while adding salt and depth. Pre-shredded cheese is coated in starch and tends to go grainy instead of smooth.
- Chili flakes: A small amount cuts through the cream so the dish does not taste flat. Black pepper alone adds heat but not the same slow warmth that sits behind the sauce.
How to Make Skillet Marry Me Chicken Pasta
1. Pat the chicken cutlets dry and season both sides with the salt, pepper, paprika, garlic powder, and onion powder. Press the spices in so they stick.
2. Heat the olive oil in a large, heavy skillet over medium-high heat until it shimmers.
3. Sear the chicken in batches, three or four pieces at a time, for about 2 minutes per side, until golden but not cooked through. Move it to a plate.
4. Turn down the stove to medium heat and pour in the chicken stock. Scrape the bottom of the pan with a wooden spoon so all the browned bits lift into the liquid.
5. Stir in the Italian seasoning and herbs that you mixed in a small bowl, and half of the chopped sun-dried tomatoes. Let it bubble for 2 minutes.
6. Return the chicken and any juices from the plate to the skillet, nestling the pieces into the stock. They do not need to be fully submerged.
7. Cover the pan, lower the heat to a gentle simmer, and cook for 8 to 10 minutes, turning the cutlets once. The thickest part should reach 165°F (74°C) on an instant-read thermometer. Add a splash of water if the pan runs dry.
8. Transfer the chicken to a clean plate and cover it loosely with foil while you finish the sauce.
9. Raise the heat to medium and pour in the heavy cream, then stir in the remaining sun-dried tomatoes and the chili flakes.
10. Add the Parmesan a handful at a time, stirring until it melts smoothly. Keep the sauce at a bare simmer so it never boils hard.
11. Let the sauce simmer for 5 to 7 minutes, stirring often, until it coats the back of a spoon. Stir in a splash of water if it gets too thick.
12. Return the chicken and its resting juices to the pan, spoon the sauce over each piece, and warm through for a minute. Garnish with fresh basil leaves on top and serve over mashed potatoes, rice or pasta.
Cooking Tips
- Use a wide, heavy large skillet so the cutlets sear rather than steam.
- Sear in batches, because a crowded pan drops the heat and you lose the browned bits.
- Pat the chicken dry before seasoning so the spices stick and the surface browns.
- Keep the simmer gentle once the chicken goes back in, since a hard boil toughens the meat.
- Check the chicken with a thermometer instead of cutting into it, and pull it at 165°F (74°C).
- Never let the sauce boil after the cream and Parmesan go in, or it can separate.
- Add the chili flakes gradually and taste, because sun-dried tomatoes and Parmesan already bring plenty of salt and punch.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
What Can You Serve With This?
- Mashed potatoes
- Buttered pappardelle
- Steamed rice with spinach
- Crusty bread
- Roasted asparagus
- Green salad
- Spaghetti
- Fettuccine
FAQs
The name comes from the idea that the creamy sun-dried tomato sauce is good enough to get you a marriage proposal.
Yes. Boneless, skinless thighs work well and stay juicy, but they need about 15 to 18 minutes of covered simmering and should also reach 165°F (74°C).
Keep the pan at a low simmer after the cream goes in and add the Parmesan in small handfuls, stirring as it melts. A hard boil is what usually causes the sauce to break.
I like to cook it a day ahead and keep it covered in the fridge. Reheat gently over low heat, stirring now and then, and loosen the sauce with a splash of water if needed.
Recipe
Marry Me Chicken With Pasta
Ingredients
- 3 chicken breasts large boneless and skinless, sliced lengthwise into 2 thinner cutlets
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1-2 tablespoon olive oil
- 1 cup chicken stock 240 ml
- 1 teaspoon Italian mixed herbs or ½ teaspoon oregano and ½ teaspoon thyme
- ½ cup sun-dried tomatoes chopped (those preserved in oil)
- 1 cup heavy cream 240 ml (double cream in the UK, thickened cream in Australia )
- ½ cup parmesan cheese grated 43 grams
- ½ to 1 teaspoon chili flakes
- A few fresh basil leaves for garnish
To serve: mashed potatoes, rice or pasta noodles
Instructions
- Pat the chicken cutlets dry and season both sides with the salt, pepper, paprika, garlic powder and onion powder.
- Heat the olive oil in a large, heavy skillet over medium-high heat. Sear the chicken in batches, about 2 minutes per side, until golden but not cooked through. Transfer to a plate.
- Reduce the heat to medium and pour in the chicken stock, scraping the browned bits from the bottom of the pan.
- Stir in the Italian mixed herbs and half of the chopped sun-dried tomatoes and let bubble for 2 minutes.
- Return the chicken and its juices to the pan, nestling the pieces into the stock. They do not need to be fully submerged.
- Cover, lower to a gentle simmer, and cook 8 to 10 minutes, turning once, until the thickest part reaches 165°F (74°C). Add a splash of water if the pan runs dry.
- Move the chicken to a plate and cover loosely with foil.
- Raise the heat to medium and pour in the heavy cream. Stir in the remaining sun-dried tomatoes and the chili flakes.
- Add the Parmesan a handful at a time, stirring until melted. Keep the sauce at a bare simmer and do not let it boil.
- Simmer 5 to 7 minutes, stirring often, until the sauce coats the back of a spoon. Loosen with a splash of water if needed.
- Return the chicken and resting juices to the pan, spoon the sauce over, and warm through for a minute.
- Top with fresh basil and serve over mashed potatoes, rice or pasta noodles.
Notes
Cooking Time and Temperature
Sear the cutlets over medium-high heat for about 2 minutes per side, then simmer them covered over low heat for 8 to 10 minutes. The thickest part of the chicken should reach 165°F (74°C) on an instant-read thermometer. Finish the sauce at a bare simmer over medium heat for 5 to 7 minutes, just until it thickens enough to coat a spoon.Taste & Texture
This skillet marry me chicken is creamy, savory and lightly spiced. The seared cutlets stay juicy, the sun-dried tomatoes add a sweet tang, and the Parmesan gives the cream sauce enough body to cling to every piece.Recipe Variations and Substitutions
- Chicken: Boneless, skinless thighs work in place of the breasts. Simmer them 15 to 18 minutes and still cook to 165°F (74°C).
- Heat: Start with ½ teaspoon of chili flakes and add more after tasting the finished sauce.
- Herbs: Use ½ teaspoon oregano and ½ teaspoon thyme instead of the Italian mixed herbs.
- Vegetables: A few handfuls of spinach or sliced mushrooms can be wilted into the sauce before the chicken goes back in.
Storage, Freezing & Reheating
- Fridge: Store the chicken and sauce together in an airtight container for up to 3 to 4 days.
- Freezer: Freeze in airtight containers for up to 2 to 3 months. The cream sauce may look grainy once thawed but comes back together with gentle stirring.
- To Reheat: Warm gently on the stovetop over low heat, stirring often. Add a splash of water or stock if the sauce has thickened too much.
Serving Recommendations
I usually spoon this over mashed potatoes or wide pasta because the sauce needs something to soak into. Rice or crusty bread does the same job, and a green salad or some roasted asparagus on the side balances out how rich the sauce is.Proper Storage Tips
- Let the chicken and sauce cool before transferring them to an airtight container.
- Refrigerate within 2 hours of cooking.
- Store the chicken in the sauce so it does not dry out.
- Reheat until hot throughout before serving.
Pro Tips
- Slice the breasts lengthwise into thin cutlets so they cook quickly and evenly.
- Sear in batches so the pan stays hot and the chicken browns properly.
- Scrape the bottom of the pan well when you add the stock.
- Use a thermometer rather than judging the chicken by color.
- Keep the sauce below a boil once the cream and Parmesan are in so it stays smooth.
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