Marry Me Chicken with Creamy Parmesan Penne
I'm not entirely sure who first decided that a plate of chicken could inspire a marriage proposal, but I admire their confidence.
It's quite a claim, isn't it?
Most of us would be perfectly happy with a compliment, perhaps a second helping, or someone offering to wash the dishes. Apparently, this particular chicken has rather loftier ambitions.
TIME 45 minutes | SERVES 4 | LEVEL Easy |
BEFORE YOU START This dish is built on a simple pan sauce and finished with perfectly cooked pasta. Both are covered in my Kitchen School, and each lesson takes about five minutes to read. |
Why You'll Love It
SILKY PARMESAN CREAM Rich, savoury and never grainy | JUICY CHICKEN Browned, then finished gently in the sauce |
SUN DRIED TOMATOES Jammy sweetness and a pleasant tang | ON THE TABLE IN 45 One pan for the chicken and sauce |
Tested in my kitchen · As seen on TODAY and The Tonight Show · Parade magazine's chef for 10 years · About Chef Jon → |
Marry Me Chicken with Creamy Parmesan Penne
Serves 4 | Prep: 15 minutes | Cook: 30 minutes | Total: 45 minutes
Ingredients
For the Chicken
4 boneless, skinless chicken breasts, about 6 to 8 ounces (170 to 225 g) each
¾ teaspoon fine sea salt
½ teaspoon freshly ground black pepper
2 tablespoons oil from a jar of sun dried tomatoes
For the Creamy Parmesan Sauce
1 small shallot, finely chopped
3 garlic cloves, finely minced
1 tablespoon finely chopped fresh thyme
¼ teaspoon red pepper flakes, or to taste
½ cup oil-packed sun dried tomatoes, drained and thinly sliced
¼ cup (60 ml) dry white wine
¾ cup (180 ml) low sodium chicken stock
¾ cup (180 ml) heavy cream (double cream)
2 ounces (55 g) freshly grated Parmesan cheese
1 teaspoon fresh lemon juice, plus more to taste
¼ cup fresh basil leaves, torn
Freshly ground black pepper, to taste
For the Penne Pasta
14 ounces (400 g) dried penne pasta
Salt, for the pasta cooking water
½ cup (120 ml) reserved pasta cooking water, as needed
Additional freshly grated Parmesan, to serve
Fresh basil leaves, optional
Instructions
STEP 1 OF 12
Prepare the chicken
Pat the chicken breasts dry with paper towels. If they vary considerably in thickness, gently pound the thicker portions so the chicken cooks evenly.
Season both sides of the chicken with the salt and freshly ground black pepper.
STEP 2 OF 12
Brown the chicken
Heat 2 tablespoons of oil from the sun dried tomatoes in a large frying pan over medium high heat.
Add the chicken breasts and cook for approximately 4 to 5 minutes on each side, until beautifully golden. The chicken does not need to be fully cooked at this stage, as it will finish cooking in the sauce.
Transfer the chicken to a plate and set aside.
You'll know it's right when both sides are a deep, even golden brown. |
Chef Jon's tip: don't try to cook the chicken through now. It finishes gently in the sauce, which keeps it tender. |
STEP 3 OF 12
Soften the shallot and aromatics
Reduce the heat to medium. Add the finely chopped shallot to the same pan and cook for approximately 2 minutes, stirring occasionally, until softened.
Add the minced garlic, fresh thyme, red pepper flakes, and sliced sun dried tomatoes. Cook for approximately 1 minute, stirring gently, until fragrant.
STEP 4 OF 12
Deglaze with wine
Pour in the white wine, scraping the bottom of the pan with a wooden spoon to release the browned bits left behind by the chicken.
Allow the wine to simmer for approximately 2 minutes, until reduced by about half.
You'll know it's right when the browned bits have lifted from the pan and the wine has reduced by about half. |
STEP 5 OF 12
Add the stock and cream
Add the chicken stock and heavy cream. Stir gently to combine and bring the sauce to a light simmer.
Reduce the heat to medium low and cook for approximately 4 to 5 minutes, stirring occasionally, until the sauce begins to thicken slightly.
STEP 6 OF 12
Melt in the Parmesan
Reduce the heat to low. Gradually stir in the freshly grated Parmesan until melted and the sauce is smooth.
If something's off: if the sauce looks grainy or too thick, take it off the heat and stir in a splash of warm stock or pasta water. |
Chef Jon's tip: never let the sauce boil once the Parmesan goes in. Too much heat makes the cheese clump or turn grainy. |
STEP 7 OF 12
Finish the chicken in the sauce
Return the chicken breasts to the pan, along with any juices that have collected on the plate.
Spoon a little sauce over each chicken breast. Cover loosely and simmer gently for approximately 5 to 8 minutes, depending on the thickness of the chicken, until the internal temperature reaches 165°F (74°C).
You'll know it's right when the thickest part of each breast reads 165°F (74°C) on an instant read thermometer. |
STEP 8 OF 12
Cook the penne
While the chicken finishes cooking, bring a large pot of generously salted water to a boil.
Add the dried penne and cook according to the package instructions, usually approximately 10 to 12 minutes, until al dente.
Before draining, reserve approximately ½ cup (120 ml) of the pasta cooking water. Drain the penne and transfer it to a warm serving bowl.
Chef Jon's tip: always save some cooking water before draining. The starch helps the sauce cling to the pasta. |
STEP 9 OF 12
Rest the chicken
Remove the chicken from the frying pan and place it on a warm plate. Allow it to rest briefly while finishing the sauce.
STEP 10 OF 12
Finish with lemon and basil
Remove the frying pan from the heat. Stir the lemon juice and torn fresh basil into the sauce.
Taste and adjust the seasoning with freshly ground black pepper and additional lemon juice if needed. Add salt only after tasting, as the Parmesan and sun dried tomatoes already contribute plenty.
STEP 11 OF 12
Toss the penne
Spoon approximately one third of the sauce over the warm penne. Add a splash of reserved pasta water and toss gently until the pasta is lightly coated and glossy. Add a little more pasta water if necessary.
You'll know it's right when every piece of penne is lightly coated and glossy, with no pool of sauce at the bottom of the bowl. |
STEP 12 OF 12
Plate and serve
Divide the penne between four warm plates. Arrange a chicken breast over each portion.
Spoon the remaining creamy Parmesan sauce over the chicken and pasta, making sure everyone receives plenty of sun dried tomatoes.
Finish with a little additional freshly grated Parmesan and a few fresh basil leaves if desired. Serve immediately.
Tips & Chef's Notes
Grate the Parmesan yourself. Pregrated cheese can contain anti-caking ingredients that stop it melting smoothly.
Use a dry white wine such as Sauvignon Blanc or Pinot Grigio, not a sweet one.
Choose oil-packed sun dried tomatoes. They are softer and more tender, and you'll use the oil to brown the chicken.
Add the lemon and basil off the heat, so the basil keeps its fresh aroma.
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Key Ingredients
Chicken Breasts: Browned, then finished gently in the sauce so they stay tender.
Oil-Packed Sun Dried Tomatoes: Concentrated sweetness, gentle acidity and savoury depth, plus flavoured oil for browning.
Parmesan: Freshly grated, for a sauce that is savoury and smooth.
Heavy Cream: Richness and body for the sauce.
Dry White Wine: Acidity and a gentle fruitiness that balance the cream.
Garlic and Thyme: Fragrance at the heart of the sauce.
Lemon and Basil: A bright, fresh finish.
Penne: Hollow tubes and ridges that catch the sauce.
What Makes Marry Me Chicken So Good?
For me, the appeal is the balance of flavours.
Cream and Parmesan bring richness, but the sun dried tomatoes stop the sauce from becoming one dimensional. They have a concentrated sweetness and acidity that works particularly well with chicken.
Garlic and thyme provide fragrance, while the red pepper flakes add a gentle warmth rather than outright heat.
The white wine and lemon juice are my additions. Both help balance the richness, allowing the sauce to remain lively rather than becoming too heavy.
And because the chicken finishes cooking in the sauce, every spoonful carries a little of that savoury chicken flavour. It's a straightforward dish, but one that rewards a little attention.
Why I Use the Oil from Sun Dried Tomatoes
There's a surprising amount of flavour hiding in a jar of sun dried tomatoes. The oil absorbs some of the tomatoes' concentrated sweetness and savoury character, making it particularly useful for cooking.
Rather than reaching for ordinary olive oil, I use a couple of tablespoons from the jar to brown the chicken. It adds another little layer of flavour without requiring any extra ingredients.
And I do enjoy making good use of something that's already sitting in the cupboard.
Chef's Secret: Tender, Juicy Chicken
Chicken breasts have a habit of going from beautifully tender to disappointingly dry rather quickly.
The trick is to avoid cooking them completely during the initial browning. I give them just enough time in the pan to develop a lovely golden colour, then remove them while I prepare the sauce.
Once the sauce is ready, the chicken goes back into the pan to finish cooking gently. This allows the chicken to remain tender while contributing its own juices to the sauce.
An instant read thermometer is particularly useful here. When the thickest part reaches 165°F (74°C), the chicken is ready.
Why I Add White Wine
A little dry white wine works beautifully with cream, Parmesan, and sun dried tomatoes. It brings acidity and a gentle fruitiness that help balance the richness of the sauce.
I prefer a dry wine rather than something sweet. A Sauvignon Blanc or Pinot Grigio would work nicely. And you only need a small amount.
If you prefer not to cook with wine, simply replace it with additional chicken stock and add a little extra lemon juice at the end.
Don't Boil the Parmesan Sauce
Parmesan is a wonderful ingredient, but it doesn't particularly enjoy being boiled in cream. Too much heat can cause the cheese to clump or the sauce to become grainy.
I prefer to lower the heat before adding the freshly grated Parmesan, stirring gently until it melts into the cream.
And I always grate the cheese myself. Pregrated Parmesan can contain ingredients that prevent clumping in the package, but those same ingredients may affect how smoothly it melts.
A little patience here makes all the difference.
Why Penne Works So Well
Penne is particularly good with this sauce. Those little tubes catch the Parmesan cream beautifully, while their ridged surfaces hold onto the sauce and little pieces of sun dried tomato.
I prefer to cook the pasta until just al dente, allowing it to retain a little firmness. And always save some of the cooking water before draining. The starch in the water helps the sauce coat the pasta, giving it a lovely glossy finish.
I like to toss the penne with just enough sauce to coat it lightly, leaving plenty for the chicken. That way, every part of the dish gets its fair share.
The Importance of Sun Dried Tomatoes
Sun dried tomatoes are responsible for much of this dish's distinctive flavour. Their concentrated sweetness, gentle acidity, and savoury depth work beautifully with the cream and Parmesan.
I prefer the variety packed in oil. They're usually softer and more tender than completely dried tomatoes, which makes them particularly good in a quick sauce.
Slice them thinly so you get little pieces of tomato throughout the dish.
Why I Finish with Lemon and Basil
Cream sauces benefit from a little freshness. Without it, even a beautifully made sauce can begin to feel rather heavy after a few mouthfuls.
A teaspoon of lemon juice brightens the Parmesan and tomatoes without making the sauce taste lemony. The fresh basil brings a lovely fragrance and a little sweetness.
I add both at the end, after the pan has come off the heat. That way, the basil retains its fresh aroma, and the lemon remains pleasantly bright.
Common Mistakes to Avoid
Cooking the chicken through at the start: it dries out when it goes back into the sauce.
Boiling the sauce after adding Parmesan: the cheese clumps and the sauce turns grainy.
Using pregrated Parmesan: it often won't melt smoothly.
Draining the pasta without saving water: you'll need it to make the sauce glossy.
Salting before tasting: the Parmesan and sun dried tomatoes are already salty.
Twists to Try
Chicken thighs: boneless, skinless thighs stay especially juicy.
Add greens: stir a couple of handfuls of baby spinach into the sauce until just wilted.
Without wine: use extra chicken stock and a little more lemon juice.
A different shape: rigatoni or fusilli also catch the sauce well.
What to Serve with Marry Me Chicken
It's the sort of sauce that makes a piece of crusty bread seem less like an accompaniment and more like an essential piece of kitchen equipment.
Crusty bread for the sauce, or a tray of Tomato Focaccia
A crisp green salad with a sharp lemon dressing
Extra freshly grated Parmesan at the table
How to Store
Make ahead: You can prepare the sauce a day in advance and refrigerate it in an airtight container. Reheat gently over low heat, stirring occasionally and adding a splash of chicken stock if necessary. Cook the chicken and penne shortly before serving.
Leftovers: Refrigerate leftovers promptly and use within three days. Reheat gently until piping hot throughout, avoiding a vigorous boil that could cause the cream sauce to separate.
Frequently Asked Questions
What is Marry Me Chicken?
Marry Me Chicken is a popular creamy chicken dish made with Parmesan, sun dried tomatoes, garlic, cream, and herbs. Its playful name comes from the idea that the dish is delicious enough to inspire a marriage proposal.
Can I use penne pasta for Marry Me Chicken?
Absolutely. Penne is an excellent choice because its hollow shape and ridged surface catch the creamy Parmesan sauce beautifully.
Can I make Marry Me Chicken without wine?
Yes. Replace the white wine with an equal amount of chicken stock and add a little extra lemon juice at the end to balance the richness.
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work beautifully. Adjust the cooking time according to their thickness and cook until the internal temperature reaches 165°F (74°C).
How do I keep the Parmesan sauce smooth?
Reduce the heat before adding freshly grated Parmesan, stir gently, and avoid boiling the sauce. A splash of warm chicken stock or pasta cooking water can help loosen it if necessary.
Can Marry Me Chicken be made ahead?
The sauce can be prepared a day in advance and refrigerated. For the best texture, cook the chicken and penne shortly before serving.
How long does Marry Me Chicken last in the refrigerator?
Store leftovers promptly in an airtight container in the refrigerator for up to three days. Reheat gently until thoroughly hot.
The Story Behind This Chicken
Still, I can understand the enthusiasm.
Imagine a beautifully golden chicken breast, tender enough to cut with the side of a fork, resting among little tubes of penne coated in a silky cream sauce fragrant with garlic, thyme, and Parmesan. There are pieces of sun dried tomato scattered throughout, bringing an almost jammy sweetness and a pleasant tang, while a pinch of red pepper flakes provides just enough warmth to keep things interesting.
Then there's the sauce.
Oh, that sauce.
Rich without being excessively heavy, savoury from the Parmesan, gently sweet from the tomatoes, and brightened with a little white wine and lemon.
I like to begin by browning the chicken in a little of the oil from the sun dried tomatoes. It's a clever way of bringing flavour into the dish before we've even started making the sauce.
Once the chicken is golden, it comes out of the pan while a finely chopped shallot, garlic, and thyme take its place.
A splash of white wine loosens all those lovely browned bits from the bottom of the pan. Then come the chicken stock, cream, and Parmesan.
The chicken returns to finish cooking gently in the sauce, absorbing some of those wonderful flavours while remaining beautifully tender.
A handful of fresh basil and a little lemon juice at the end bring everything together.
And because a sauce this good deserves something to cling to, I serve the chicken with penne. Those little tubes catch the Parmesan cream beautifully, while the ridges hold onto the sauce and the little pieces of sun dried tomato.
A little extra Parmesan at the table, and dinner is ready.
As for the marriage proposal?
I wouldn't make any promises.
But I suspect someone will ask for the recipe.
One Last Thing
I think the best way to serve Marry Me Chicken is with a generous helping of penne, the golden chicken nestled on top, and plenty of that rich, fragrant Parmesan sauce.
Put a little extra cheese on the table and let everyone help themselves.
The sauce has a habit of encouraging people to linger over dinner, occasionally reaching for another forkful long after they've declared themselves finished.
Whether it inspires a marriage proposal is another matter entirely.
Personally, I'd settle for someone offering to do the washing up.
That would be romantic enough for me.
Recommended Equipment
Make this recipe easier with the right tools: Saute Pan, Stock Pot for the pasta, Instant-Read Thermometer, Rasp Grater for the Parmesan, and a Chef's Knife.
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