Creamy Parmesan Marry Me Chicken Pasta for Date Night (Print Version)

This creamy Parmesan Marry Me Chicken Pasta recipe is a date night dream! Rich sauce, tender chicken, and a touch of romance. Make it tonight!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Italian-American
Dietary: Contains Dairy, Contains Gluten

# Ingredients:

→ Creamy Chicken Core

01 - Boneless, Skinless Chicken Breasts (2 large)
02 - Olive Oil (2 tbsp)

→ Flavor Foundation

03 - Garlic (4-5 cloves, minced)
04 - Sun-Dried Tomatoes (1/2 cup, packed in oil, drained & chopped)
05 - Chicken Broth (1 cup)
06 - Heavy Cream (1.5 cups)
07 - Freshly Grated Parmesan Cheese (1 cup, plus more for garnish)
08 - Dried Oregano (1 tsp)
09 - Red Pepper Flakes (1/2 tsp, or to taste)
10 - Salt and Freshly Ground Black Pepper (to taste)

→ Pasta & Finishing Touches

11 - Penne or Fettuccine Pasta (12 oz)
12 - Fresh Parsley (2 tbsp, chopped, for garnish)

# Instructions:

01 - First things first, let's get that chicken ready. Pat the chicken breasts dry with paper towels – this is crucial for a good sear, honestly. Then, slice them horizontally into thinner cutlets, about 1/2-inch thick. Season both sides generously with salt, pepper, and a little bit of that dried oregano. I used to skip patting them dry, and they’d just steam in the pan instead of getting that beautiful golden crust. Don't make my mistake; dry chicken is happy chicken!
02 - Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once shimmering, add the chicken cutlets in a single layer, working in batches if you need to avoid crowding the pan. Sear for about 3-4 minutes per side, until they’re golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate. It’s okay if they're not cooked all the way through, they'll finish cooking in the sauce later. I once overcooked them here, and they ended up a bit tough in the final dish – oops! You want tender chicken for your Parmesan Marry Me Chicken Pasta.
03 - Reduce the heat to medium. Add the minced garlic to the skillet and sauté for about 1 minute until fragrant. Oh, that smell! It’s one of my favorites. Be careful not to burn it; burnt garlic is a sad, bitter thing. Stir in the chopped sun-dried tomatoes, the remaining oregano, and the red pepper flakes. Sauté for another minute, letting those flavors really open up. This is where all the good stuff for your Parmesan Marry Me Chicken Pasta sauce starts.
04 - Pour in the chicken broth, scraping up any browned bits from the bottom of the pan – those are flavor bombs! Bring it to a simmer, then stir in the heavy cream. Let it gently simmer for 5-7 minutes, allowing the sauce to thicken slightly. Now, gradually whisk in the freshly grated Parmesan cheese until it’s fully melted and the sauce is smooth and luxurious. Remember my earlier mishap? Whisk slowly! Taste and adjust the seasoning with more salt and pepper if needed. This creamy sauce is what makes this Parmesan Marry Me Chicken Pasta so irresistible.
05 - Return the seared chicken cutlets (and any juices from the plate!) to the skillet with the creamy sauce. Let it simmer gently for another 5-10 minutes, allowing the chicken to finish cooking through and absorb all those amazing flavors. This step is where everything comes together, and the chicken becomes incredibly tender. I sometimes get impatient here and rush it, but giving it that extra simmer time makes all the difference in the world. Trust me, it’s worth the wait for this Marry Me Chicken Pasta.
06 - While the chicken is simmering, cook your penne or fettuccine according to package directions in well-salted water until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water. Add the cooked pasta directly to the skillet with the chicken and sauce. Toss everything together until the pasta is evenly coated. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency. Garnish generously with fresh chopped parsley and extra Parmesan. This Parmesan Marry Me Chicken Pasta is ready to impress!

# Notes:

01 - Always pat your chicken dry before searing; it makes a huge difference in getting that golden crust!
02 - Don't rush adding the Parmesan; whisk it in gradually to avoid a lumpy sauce – I learned this the hard way!
03 - Salt your pasta water like the ocean! It’s the only chance to season the pasta itself, and it makes all the difference.
04 - A crusty baguette is a must for soaking up every last bit of that amazing creamy sauce!

# Tools You'll Need:

01 - Large skillet or Dutch oven
02 - whisk
03 - cutting board
04 - knife
05 - large pot for pasta

# Nutrition Facts (Per Serving):

Calories: 650-750
Total Fat: 40-50g
Total Carbohydrate: 45-55g
Protein: 35-45g

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