Description
Marry Me Chicken Pasta — Best Easy Creamy Recipe — a garlic-infused, Parmesan cream sauce pasta perfect for dinner ideas and easy weeknight meals. Makes 4 servings in 25 minutes with 14 simple ingredients.
Ingredients
Scale
- 8 oz pasta (penne, fettuccine, or spaghetti)
- Salt (for boiling water)
- 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
- ½ teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt & black pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ cup onion, finely chopped
- 3–4 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional for spice)
- ½ cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup reserved pasta water
- Fresh basil leaves (for garnish)
- Use shrimp instead of chicken for a seafood twist.
- Make it dairy-free by swapping heavy cream for coconut cream or cashew cream.
- For a low-carb version, serve over zucchini noodles or cauliflower rice.
Instructions
- Boil 8 oz pasta in salted water until al dente, about 10 minutes, reserving ½ cup pasta water before draining.
- Season chicken pieces with Italian seasoning, smoked paprika, garlic powder, salt, and pepper, then sauté in olive oil for 5 minutes until golden.
- In the same skillet, melt butter and cook onion and garlic with red pepper flakes and sun-dried tomatoes for 3 minutes.
- Pour in heavy cream and reserved pasta water, stir in Parmesan, and simmer the sauce for 3 minutes until thickened.
- Return chicken to the skillet, toss with cooked pasta until coated, and garnish with fresh basil leaves before serving immediately.
Notes
- Fridge Storage: Transfer leftover pasta to a shallow, airtight container and refrigerate within 2 hours of cooking. Stored properly, it stays fresh for up to 3 days. For best results, store sauce and pasta in separate containers to prevent the noodles from absorbing all the cream sauce overnight. When you’re ready to eat, combine and reheat.
- Freezer Storage: Freeze the cream sauce and cooked chicken together (without pasta) in freezer-safe bags or rigid containers for up to 2 months. Squeeze out excess air before sealing bags flat for stackable storage. Thaw overnight in the refrigerator for 12 hours before reheating. Cook fresh pasta at serving time for the best texture and consistency.
- Oven Reheat: Preheat your oven to 350°F. Place the pasta in an oven-safe dish, splash 2-3 tablespoons of reserved pasta water or cream over the top, and cover tightly with foil. Heat for 15 minutes, then remove foil and heat for an additional 5 minutes until bubbly. This method revives the sauce’s original silky texture without drying out the chicken.
- Microwave Reheat: Place a single serving in a microwave-safe bowl and add 1 tablespoon of reserved pasta water to restore creaminess. Cover loosely with a damp paper towel and heat on medium power for 2 minutes, stirring halfway through. Let it rest for 30 seconds before eating. The damp towel prevents the edges from drying out and keeps the sauce smooth.
- Air Fryer Reheat: For a slightly crispy, gratinéed finish, spread leftover pasta in a small oven-safe dish that fits your air fryer basket. Top with a light sprinkle of Parmesan and set the air fryer to 320°F. Heat for 6 minutes, checking at the 4-minute mark. The top develops a golden, cheesy crust while the interior stays creamy — an irresistible upgrade over standard reheating.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner Ideas
Nutrition
- Serving Size: 1 generous
- Calories: 485 calories
- Sugar: 4g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 105mg