Easy and Quick Marry Me Chicken Pasta Recipe

Introduction

Few recipes live up to their name quite like Marry Me Chicken Pasta. Known for its creamy, garlicky sauce and tender chicken, this dish has earned a reputation as the kind of meal that could win hearts. It’s rich, comforting, and packed with bold Italian-inspired flavors that balance beautifully. Whether you’re cooking for a special date night, a family dinner, or simply craving a bowl of indulgent pasta, this recipe delivers every time. Plus, it’s easier to make than you might think, coming together in about 40 minutes.

My recipe story

I first heard about Marry Me Chicken years ago when food bloggers and home cooks began raving about its creamy sun-dried tomato sauce. It quickly became a viral sensation, and for good reason. I decided to elevate the concept by turning it into a pasta dish, creating a meal that’s not only satisfying but also a complete one-bowl dinner. After a few tweaks—adjusting the creaminess, balancing the parmesan, and finding just the right pasta—I landed on this version that has since become a regular at my table. Every time I serve it, the compliments roll in, and I can honestly say, it’s one of those recipes that makes people fall in love with food all over again.

Ingredient breakdown

The beauty of Marry Me Chicken Pasta lies in its carefully balanced ingredients. The chicken is the star of the dish, offering protein and heartiness. By seasoning it with salt, black pepper, and Italian seasoning, you build a flavorful base that complements the creamy sauce without overpowering it. Chicken breasts are a common choice, but you could also use chicken thighs if you prefer a juicier cut.

The sauce is what makes this dish truly irresistible. Garlic, heavy cream, and parmesan cheese create a silky texture, while sun-dried tomatoes add a tangy-sweet contrast that cuts through the richness. A touch of chicken broth enhances the savory depth, and red pepper flakes (optional) lend a subtle heat. Paired with your favorite pasta—penne, fettuccine, or rigatoni—this sauce turns into the kind of meal you’ll crave over and over again.

Equipment you’ll need

• Large skillet or sauté pan
• Pot for boiling pasta
• Sharp chef’s knife
• Cutting board
• Tongs or spatula for flipping chicken
• Measuring cups and spoons
• Wooden spoon for stirring sauce
• Colander for draining pasta

Step-by-step directions

Step 1: Prepare the chicken. Start by slicing two boneless, skinless chicken breasts horizontally so you have four thin cutlets. Season both sides with salt, pepper, and Italian seasoning. This step ensures that the chicken is flavorful before it ever hits the pan. Thin cutlets also cook faster and more evenly, making them perfect for this recipe.

Step 2: Sear the chicken. Heat a large skillet over medium-high heat with a drizzle of olive oil. Once hot, add the chicken and cook for about 4–5 minutes per side, until golden brown and cooked through. Transfer the chicken to a plate and tent it with foil to keep warm. The browned bits left in the skillet will form the base of your sauce, so don’t wipe it clean.

Step 3: Cook the aromatics. In the same skillet, add a little butter and minced garlic. Sauté for about 30 seconds, just until fragrant. Be careful not to let the garlic burn—it should release its aroma without turning bitter. Stir in chopped sun-dried tomatoes for a burst of tangy sweetness.

Step 4: Make the sauce. Pour in chicken broth and heavy cream, scraping the bottom of the pan to release the flavorful bits. Allow the mixture to simmer for 3–4 minutes. Stir in grated parmesan cheese until melted, forming a creamy sauce. Adjust seasoning with additional salt, pepper, or red pepper flakes if desired.

Step 5: Cook the pasta. While the sauce simmers, bring a large pot of salted water to a boil. Add your pasta of choice and cook until al dente according to package instructions. Reserve about half a cup of pasta water, then drain the rest. The starchy water can help loosen the sauce if needed.

Step 6: Combine and finish. Return the chicken to the skillet, spooning the sauce over it to coat. Slice the chicken into strips, then add the drained pasta. Toss everything together until the pasta is fully coated with the sauce. If the sauce is too thick, stir in a splash of reserved pasta water until creamy and silky.

Step 7: Serve. Garnish with extra parmesan cheese and fresh basil if desired. Serve immediately for the best flavor and texture.

Variations & substitutions

This recipe is flexible and adapts well to your preferences. You can swap chicken breasts with boneless chicken thighs for juicier meat. If you want a lighter version, use half-and-half instead of heavy cream, though the sauce will be thinner. For a vegetarian option, omit the chicken and add sautéed mushrooms, spinach, or zucchini. You can also switch parmesan for pecorino romano if you prefer a sharper cheese flavor. If you enjoy spice, increase the red pepper flakes or stir in a pinch of cayenne. For pasta, short shapes like penne or fusilli hold sauce well, while long strands like fettuccine create a restaurant-style presentation.

Storage, freezing & make-ahead

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The sauce may thicken in the fridge, so when reheating, stir in a splash of milk, cream, or chicken broth to loosen it. While freezing is possible, the cream-based sauce may separate upon thawing, so it’s best enjoyed fresh. If you’d like to make this ahead, you can prepare the chicken and sauce separately, refrigerate them, and then cook the pasta just before serving. Combine everything when ready to eat for the freshest flavor and texture.

Serving ideas & pairings

Marry Me Chicken Pasta is rich and comforting, so it pairs wonderfully with lighter sides. A crisp green salad with lemon vinaigrette balances the creaminess, while roasted vegetables like asparagus, broccoli, or zucchini complement the flavors. Garlic bread or crusty artisan bread is a must-have for soaking up the sauce. For drinks, consider a glass of chilled Chardonnay or Sauvignon Blanc. If you prefer non-alcoholic options, sparkling water with lemon or a refreshing iced tea pairs beautifully. Finish the meal with a light dessert like panna cotta or lemon sorbet.

FAQ

Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well and tend to stay juicier than breasts.

Can I make this recipe without cream?
You can use half-and-half or whole milk, but the sauce will be lighter and less creamy.

What pasta shape works best?
Penne, rigatoni, and fusilli hold the sauce well, but fettuccine or linguine also make for an elegant presentation.

Can I make this gluten-free?
Yes, simply use your favorite gluten-free pasta and check that your sun-dried tomatoes and broth are gluten-free.

How can I make this spicier?
Add more red pepper flakes, a pinch of cayenne, or even diced fresh chili for extra heat.

Final thoughts

Marry Me Chicken Pasta is more than just a recipe—it’s a guaranteed crowd-pleaser. With tender chicken, a velvety parmesan cream sauce, and the bold flavor of sun-dried tomatoes, this dish strikes the perfect balance of comfort and elegance. It’s versatile enough for a weeknight dinner yet impressive enough for a special occasion. Once you try it, you’ll see why so many people have fallen in love with this dish. Give it a try, and don’t be surprised if it becomes one of your new go-to recipes for years to come.

Marry Me Chicken Pasta Recipe

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• Author: Sarah White
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

A creamy, flavorful chicken pasta with sun-dried tomatoes, garlic, and Parmesan that’s so delicious, it just might win hearts.

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Ingredients

Scale 1x2x3x

• 2 lbs potatoes, sliced

• 1 onion, quartered

• 1/2 cup canola oil

• 1/2 cup olive oil

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon paprika (optional)

• 1 teaspoon garlic powder (optional)

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Instructions

1. Season chicken with salt, pepper, and Italian seasoning. Heat olive oil in a skillet over medium heat and sear chicken on both sides until golden, about 4–5 minutes per side. Remove and set aside.

2. In the same skillet, sauté garlic until fragrant. Add sun-dried tomatoes and cook for 1–2 minutes.
3. Pour in chicken broth and heavy cream, stirring to combine. Simmer gently, then mix in Parmesan and red pepper flakes until creamy.

4. Meanwhile, cook pasta according to package instructions until al dente. Drain and set aside.

5. Return chicken to the skillet and simmer in the sauce for 5–6 minutes until cooked through.
6. Toss pasta into the sauce until well coated. Slice chicken and place on top. Garnish with fresh basil and serve warm.

Notes

This pasta is best served immediately but can be stored in the fridge for up to 3 days. Reheat gently with a splash of cream or broth to loosen the sauce.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American