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Marry Me Chicken Pasta
This creamy, romantic Marry Me Chicken Pasta combines tender chicken breasts with a rich sun-dried tomato and parmesan sauce that is practically guaranteed to win hearts. Whether you are planning a special date night or simply exploring romantic dinner ideas, this dish offers all the indulgence of your favorite creamy pasta recipes in one easy-to-make skillet.
Origin Marry Me Chicken Pasta
The cheeky name stems from a viral culinary trend where the combination of heavy cream, garlic, and sun-dried tomatoes was deemed so delicious that it could supposedly prompt a marriage proposal. Its flavor profile leans heavily on classic Tuscan ingredients, marrying the rustic warmth of traditional Italian cooking with the hearty, comforting appeal of modern American pasta dishes.
Why I Love This Recipe
I love that this entire restaurant-quality meal comes together in under 30 minutes, leaving you with very few dishes to wash at the end of the night. The luscious sauce perfectly coats every noodle, and it is incredibly forgiving—making it one of my absolute favorite one-pot chicken dinners to serve for both unexpected guests and lazy weeknights alike.
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Marry Me Chicken Pasta
Course: Main CourseCuisine: Italian-AmericanDifficulty: Easy3
servings10
minutes24
minutes270
kcalIngredients
8 oz dry pasta (penne, rigatoni, or fettuccine)
2 large boneless, skinless chicken breasts (cut into bite-sized pieces)
1 tsp garlic powder
½ tsp dried thyme
Salt and black pepper to taste
2 tbsp olive oil
1 tbsp unsalted butter
4 cloves garlic, minced
½ cup sun-dried tomatoes (packed in oil), drained and chopped
1 cup heavy cream
½ cup chicken broth
½ cup freshly grated parmesan cheese
1 tsp red pepper flakes (optional, for heat)
Fresh basil leaves, torn (for garnish)
Directions
- Cook the pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside.
- Season the chicken pieces evenly with the garlic powder, dried thyme, salt, and black pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and sear for 5–7 minutes until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
- Reduce the heat to medium. Melt the butter in the same skillet, then add the minced garlic and chopped sun-dried tomatoes. Sauté for 1–2 minutes until highly fragrant.
- Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up any browned bits from the bottom. Stir in the heavy cream and let the sauce simmer gently for 3–4 minutes until it begins to slightly thicken.
- Whisk in the freshly grated parmesan cheese and red pepper flakes (if using) until the cheese is completely melted and the sauce is smooth and velvety.
- Return the cooked chicken to the skillet along with the drained pasta. Toss everything together until the pasta and chicken are evenly coated in the rich cream sauce.
- Garnish with fresh torn basil leaves and serve immediately while hot.
Notes
- Sauce consistency: If the sauce gets too thick while tossing the pasta, stir in a splash of reserved starchy pasta cooking water to thin it out perfectly.
- Vegetarian swap: You can easily omit the chicken and stir in fresh spinach or roasted mushrooms for a delicious meat-free alternative.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of milk or broth to prevent the cream sauce from splitting.
