Marry Me Chicken Pasta

This easy Marry Me Chicken Pasta recipe is a simple dish made with chicken breasts and mushrooms all simmered in the most amazing sun dried tomato sauce. 

We add mushrooms and marsala wine to our Marry Me Chicken with pasta. So if you love the flavor of chicken marsala and sun-dried tomatoes, then this pasta dish is for you! It has a lot going for it!

Why You’ll Love This Recipe

1. Quick and Easy. This recipe is quick and easy to make! It comes together in about 30 minutes with little clean-up.
2. Flavor. This sauce is rich and creamy and the flavor is completely addictive! 

Marry me Chicken Pasta Recipe Ingredients

• Olive oil and Unsalted Butter. We use them both to saute the chicken, onion and garlic with. 2 tablespoons unsalted butter
• Chicken. You’ll need 1-1/2 pounds of boneless and skinless chicken breasts.
• Mushrooms. They add a lot of flavor!
• Onion. Use yellow onion (also called brown onions) and fresh garlic.
• Sun Dried Tomatoes. You’ll need about 3/4 cup of sun dried tomatoes in olive oil (drained). These really make the sauce amazing!
• Wine. We use Marsala wine, but you can use sherry or white wine if you like. We love the flavor that the Marsala wine gives the sauce.
• Chicken Broth. It’s part of the sauce. We like to use low sodium.
• Cream. Makes the sauce rich and creamy.
• Parmesan Cheese. Adds flavor and thickens the sauce. Also serve with extra Parmesan cheese. 
• Pasta. Use fusilli or rotini pasta, or whatever pasta you like.

Find printable recipe with the measurements below.

How To Make Marry Me Chicken Pasta

1. Cook Chicken. Heat the oil and butter in a nonstick Dutch oven or deep skillet over medium-high heat. Add the chopped chicken and cook for about 3-4 minutes or until they are just cooked through. Use a spatula or slotted spoon to transfer the chicken to a large bowl.
2. Saute Onion and Mushrooms. Melt another 1-2 tablespoons of butter (if needed) to the pan and add the minced onion. Saute for 2-3 minutes, then add the garlic and mushrooms and saute another 3-4 minutes. Transfer the mixture to the cooked chicken bowl.
3. Make Sauce. Add the sun dried tomatoes to the pan and saute for about 1 minute. Add the marsala wine and simmer for 1-2 minutes.
4. Stir in the seasoning. Pour in the broth and cream and simmer for about 4-5 minutes, then add in the grated Parmesan cheese and simmer another 4-5 minutes or until the sauce starts to thicken.
5. Cook Pasta. While the sauce is simmering, bring a large pot of salted water to a boil. Add the pasta and cook for about 8 minutes or until just al dente (tender but still firm), stirring occasionally. Drain the pasta, but don’t rinse it.
6. Add Pasta. Add the chicken, onion and mushrooms to the sauce and stir in as much pasta as you like. Cook for 1-2 minutes until the sauce thickens and it coats the pasta.
7. Garnish. Garnish with grated Parmesan cheese and chopped parsley.

Tips For Making The Best Marry Me Chicken Pasta

1. Don’t overcook the pasta because the noodles will continue to cook when you add them to the sauce. You want the noodles to be al dente (still a little firm) when you drain them and before adding them to the sauce. Don’t rinse the noodles because the starch from the noodles will help thicken the sauce.
2. The more noodles you add to the sauce, the more sauce will be absorbed. If you like a saucy pasta dish, then add fewer noodles.  We typically start off by adding about 1-1/2 cups noodles and then we’ll add a little more at a time until we have a good balance of sauce and noodles. 
3. Cook sauce slowly over low heat.
4. Using a wire whisk to stir the sauce.
5. Use freshly grated Parmesan cheese. Don’t use prepackaged cheese or the powdery stuff in the carton.
6. Add the grated Parmesan cheese in slowly and in batches (about 1/2 cup at a time) so you can whisk each addition until it melts into the sauce.
7. Add the cooked pasta to the sauce immediately after the sauce has thickened.
8. Add 1/2 cup more grated Parmesan cheese if you want a thicker sauce.

Serving Suggestions

• Garlic Bread. We usually serve this Chicken Alfredo with Broccoli with plenty of bread. Either a warm and crusty baguette or our Italian Garlic Bread.
• Salad. We also like to balance this rich and decadent dish by serving it with a big salad like our Lemon Arugula Salad, Lemon Parmesan Lettuce Salad, Romaine Salad, Everyday Mediterranean Salad, or our Spring Mix Sala

How To Store Leftovers

1. Store leftovers in an airtight container in the refrigerator. If properly stored, the pasta can last 3-4 days, but it is best the day its made.
2. To reheat, add leftovers to a skillet and heat over medium-low heat. Add a little cream, chicken broth or water to moisten the noodles if you need to add liquid to make it creamy again. 

More Dinner Recipes

• Chicken Broccoli Alfredo
• Pan Seared Chicken Breast
• Chicken Fettuccine Alfredo
• Chicken Milanese
• Baked Chicken Tenders
• Easy Parmesan Crusted Chicken
• Lemon Chicken Piccata

Continue to Content

Print

Yield: 6 servings

Marry Me Chicken Pasta

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

This easy Marry Me Chicken Pasta recipe is a simple dish made with chicken breasts and mushrooms all simmered in the most amazing sun dried tomato sauce. 

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1-1/2 pounds chicken breasts
• 1 cup white mushrooms, sliced
• 1 medium onion, minced
• 1/2 cup sun-dried tomatoes in oil, thinly sliced
• 1 cup Marsala wine
• 1-3/4 cups chicken broth
• 1-1/2 cup heavy cream
• 1-1/2 cup Parmesan cheese, grated
• 1 pound spiral shaped pasta (fusilli or rotini)

Instructions

Heat the oil and butter in a nonstick Dutch oven or deep skillet over medium-high heat. Add the chopped chicken and cook for about 3-4 minutes or until they are just cooked through. Use a spatula or slotted spoon to transfer the chicken to a large bowl.

Melt another 1-2 tablespoons of butter (if needed) to the pan and add the minced onion. Saute for 2-3 minutes, then add the garlic and mushrooms and saute another 3-4 minutes. Transfer the mixture to the bowl with the cooked chicken.

Add the sun dried tomatoes to the pan and saute for about 1 minute. Add the marsala wine and simmer for about 2 minutes.

Stir in the seasoning.

Pour in the broth and cream and simmer for about 4-5 minutes, then add in the grated Parmesan cheese and simmer another 4-5 minutes until the sauce starts to thicken.

While the sauce is simmering, bring a large pot of salted water to a boil. Add the pasta and cook for about 8 minutes or until just al dente (tender but still firm), stirring occasionally. Drain the pasta, but don't rinse it.

Add the chicken, mushrooms, onion and garlic to the sauce with as many pasta noodles as you like. Start out by adding 1-1/2 cups. Cook for 1-2 minutes until the sauce thickens and it coats the pasta.

Garnish with grated Parmesan cheese and chopped parsley.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 216Total Fat: 7gSaturated Fat: 3gUnsaturated Fat: 4gCholesterol: 10mgSodium: 262mgCarbohydrates: 31gFiber: 3gSugar: 3gProtein: 6g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.