Marry Me Chicken Pasta: The Real Reason It’s All Over My Kitchen

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I made this after a particularly bad day—nothing special, just an unexpected mood swing that had me craving more than comfort. I grabbed some chicken, a jar of sun-dried tomatoes, and a splash of cream. What surprised me was the smell. That sharp tang of sun-dried tomatoes blending with the garlic, releasing this familiar yet oddly nostalgic aroma.

This dish isn’t just about the ingredients. It’s about how it sticks to the pan and how a simple splash of wine can turn into a splash of my entire afternoon. It’s trending because everyone wants something reliable when things feel wild. No fuss, just warmth in every bite, and maybe a tiny reminder that sometimes, the best moments are made in the kitchen.

Why it Matters Right Now

In a world that spins crazier by the day, this pasta feels grounding. Easy to throw together, yet it feels like a little celebration. No fancy tricks, just honest, honest food.

Creamy Sun-Dried Tomato Chicken Pasta

This dish combines tender slices of chicken with chopped sun-dried tomatoes in a creamy sauce, prepared using sautéing and simmering techniques. The final dish features a rich, velvety texture with well-coated pasta and visible pieces of sun-dried tomatoes and chicken, served hot with a glossy appearance.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Western
Calories: 550
Ingredients Equipment Method

Ingredients
  

  • 12 oz penne pasta or any pasta shape
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 lb chicken breast thinly sliced
  • 1/2 cup sun-dried tomatoes chopped, packed in oil or dry
  • 1/2 cup heavy cream
  • 1/4 cup white wine optional
  • Salt and pepper to taste

Equipment

  • Large pot for boiling pasta
  • Large skillet or frying pan
  • Cutting board
  • Chef's knife
  • Wooden spoon or spatula

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta until al dente, about 8-10 minutes. Drain and set aside.
  2. Heat the olive oil in a large skillet over medium heat. Add the sliced chicken breast and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
  3. Add minced garlic to the same pan and sauté until fragrant, about 30 seconds. Then, stir in chopped sun-dried tomatoes and cook for another minute.
  4. Pour in white wine (if using) and cook until it reduces slightly, about 2-3 minutes, while scraping any browned bits from the pan to add flavor.
  5. Add heavy cream to the skillet, stirring until the mixture begins to thicken and coat the ingredients, approximately 2-3 minutes. Return the cooked chicken to the pan, stirring to combine.
  6. Combine the cooked pasta with the sauce, tossing to evenly coat. Cook together for another minute until heated through. Season with salt and pepper to taste.
  7. Serve hot, optionally garnished with fresh herbs or grated cheese. The dish should be creamy with visible pieces of chicken and sun-dried tomatoes, with a glossy sauce coating each strand of pasta.

Or maybe I just like how it keeps my kitchen smelling like I actually know what I’m doing. Either way, it’s staying around for a while. I guess that’s all that really matters.

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