A luxurious, creamy pasta dish featuring tender chicken, sun-dried tomatoes, and a velvety parmesan cream sauce that’s so delicious, it might just inspire a proposal! This homemade Marry Me Chicken Pasta combines Italian-inspired flavors into one irresistible meal that’s perfect for date nights or special occasions.
Easy Marry Me Chicken Pasta Recipe
The legend behind Marry Me Chicken is simple – it’s so delicious that serving it to your significant other might lead to a marriage proposal! This pasta version elevates the popular dish by combining perfectly seared chicken breasts, a luscious cream sauce infused with garlic and sun-dried tomatoes, all tossed with al dente pasta. While its origins are debated, this recipe has become an internet sensation for good reason – it strikes the perfect balance between impressive and achievable.
Fall and winter are the ideal seasons to enjoy this rich, comforting dish, though it’s truly perfect year-round when you need something special that doesn’t require professional culinary skills.
THIS RECIPE:
- Creates a restaurant-quality pasta dish with minimal effort
- Uses simple ingredients that transform into something extraordinary
- Comes together in under 45 minutes from start to finish
- Strikes the perfect balance between creamy, tangy, and savory flavors
| Recipe Details | Information |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Total Time | 40 minutes |
| Servings | 4-6 portions |
| Yield | Approximately 6 cups |
This homemade Marry Me Chicken Pasta recipe is perfect for busy weeknights when you want something impressive without hours in the kitchen. The combination of tender chicken, sun-dried tomatoes, and a silky parmesan cream sauce creates a dish that tastes like it came from a high-end Italian restaurant, yet requires just one skillet (plus a pasta pot). Even kitchen novices can master this recipe with delicious results!
Ingredients for Marry Me Chicken Pasta
The secret to an exceptional Marry Me Chicken Pasta lies in using fresh, high-quality ingredients. While the recipe is forgiving, splurging on a few key components will elevate the final dish from good to proposal-worthy. Particularly, use the best parmesan you can afford and opt for oil-packed sun-dried tomatoes for maximum flavor impact.
For the Chicken and Pasta:
- 1½ pounds boneless, skinless chicken breasts (about 3 medium breasts)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried Italian seasoning
- 3 tablespoons olive oil, divided
- 12 ounces fettuccine or penne pasta
- 2 tablespoons unsalted butter
For the Sauce:
- 4 cloves garlic, minced
- ½ cup oil-packed sun-dried tomatoes, drained and chopped
- ¼ teaspoon red pepper flakes (adjust to taste)
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1½ cups heavy cream
- 1 cup freshly grated parmesan cheese
- 1 teaspoon dried basil (or 2 tablespoons fresh)
- ½ teaspoon dried thyme
For Garnish:
- ¼ cup fresh basil leaves, thinly sliced
- Extra parmesan cheese for serving
- Freshly ground black pepper
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Chicken | Boneless, skinless breasts, 1½ lbs | Choose organic or air-chilled for best flavor and texture |
| Pasta | 12 oz fettuccine or penne | Bronze-cut, Italian-made pasta holds sauce better |
| Sun-Dried Tomatoes | ½ cup, oil-packed | Avoid dry-packed varieties for this recipe; oil-packed adds richness |
| Parmesan | 1 cup freshly grated | Use Parmigiano Reggiano and grate it yourself – never pre-grated |
| Heavy Cream | 1½ cups | Organic heavy cream provides better flavor and mouthfeel |
| Herbs | As listed | Dried herbs work well, but fresh basil for garnish is non-negotiable |
How to Make Marry Me Chicken Pasta
Creating this showstopping dish involves preparing both the pasta and the chicken simultaneously, then bringing everything together in a luscious sauce. The key to success is timing – starting your pasta water early ensures everything finishes at the perfect moment.
Prepare the chicken:
- Pat chicken breasts dry with paper towels.
- If breasts are very thick, slice horizontally to create thinner cutlets.
- Season both sides with salt, pepper, and Italian seasoning.
Cook the pasta:
- Bring a large pot of heavily salted water to a rolling boil.
- Add pasta and cook until al dente according to package directions (usually 8-10 minutes).
- Reserve 1 cup of pasta water before draining.
- Drain pasta but do not rinse.
Sear the chicken:
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Add seasoned chicken and cook for 5-7 minutes per side until golden brown and internal temperature reaches 165°F.
- Remove chicken to a plate and cover loosely with foil.
- Once rested, slice chicken into ½-inch strips.
Create the sauce:
- In the same skillet, add remaining tablespoon of olive oil and butter.
- Add minced garlic and cook for 30 seconds until fragrant (be careful not to burn).
- Add chopped sun-dried tomatoes and red pepper flakes, sauté for 1 minute.
- Sprinkle flour over the mixture and stir constantly for 1 minute to cook out the raw flavor.
- Slowly pour in chicken broth while whisking to prevent lumps.
- Add heavy cream, dried herbs, and bring to a gentle simmer.
- Reduce heat to medium-low and simmer for 3-4 minutes until slightly thickened.
Finish the dish:
- Stir in grated parmesan cheese until melted and smooth.
- Taste and adjust seasoning if needed.
- Add cooked pasta to the sauce, tossing gently to coat evenly (add splash of reserved pasta water if sauce is too thick).
- Return sliced chicken to the skillet, nestling it into the pasta.
- Allow to simmer for 1-2 minutes so flavors can meld.
Serve:
- Transfer to a serving platter or individual bowls.
- Garnish with fresh basil, additional parmesan, and freshly ground black pepper.
- Serve immediately while hot and creamy.
Tips for Making Marry Me Chicken Pasta
Pro tip: For the most tender chicken, remove it from the refrigerator 20-30 minutes before cooking to take the chill off.
- Properly season your pasta water – it should taste like sea water. This is your only chance to season the pasta itself.
- For a thicker sauce, let it simmer a bit longer before adding the cheese.
- For a thinner sauce, add more pasta water, one tablespoon at a time.
- Don’t rinse your pasta after cooking – the starch helps the sauce adhere better.
| Technique | Recommendation |
|---|---|
| Slicing Chicken | Cut against the grain for the most tender bites |
| Testing Doneness | Use an instant-read thermometer to ensure chicken reaches 165°F |
| Sauce Consistency | Should coat the back of a spoon but still be pourable |
| Pasta Doneness | Cook to al dente (firm to the bite) as it will continue cooking slightly in the sauce |
When adding parmesan to the sauce, remove the pan from direct heat first to prevent the cheese from clumping or becoming grainy. The residual heat will melt it smoothly into the sauce. And remember, freshly grated parmesan melts much better than pre-grated varieties, which often contain anti-caking agents.
Make-Ahead Instructions
This easy Marry Me Chicken Pasta can be partially prepared in advance, making it perfect for special occasions when you don’t want to spend the entire evening in the kitchen.
Component Prep (1 day ahead):
- Season and sear the chicken, then refrigerate whole (not sliced).
- Chop sun-dried tomatoes and mince garlic; store separately in airtight containers.
- Measure and combine dry seasonings in a small container.
Complete Sauce (up to 2 days ahead):
- Prepare the cream sauce through the simmering stage (before adding cheese).
- Cool completely, then refrigerate in an airtight container.
- When ready to serve, reheat gently on low heat, then proceed with adding cheese and combining with freshly cooked pasta and reheated chicken.
Finishing the Dish:
- Cook fresh pasta just before serving for best texture.
- Reheat chicken and sauce separately, then combine with fresh pasta.
- Add a splash of cream or pasta water if the sauce thickens too much when reheating.
Storing Leftovers
Marry Me Chicken Pasta can be safely stored for enjoyment over multiple meals, though the texture is best when fresh.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some of the sauce as it sits, so the dish may become less creamy over time.
When reheating, add a splash of cream, milk, or chicken broth to revitalize the sauce. Reheat gently in a covered skillet over medium-low heat, stirring occasionally. Alternatively, microwave in 30-second intervals at 70% power, stirring between each interval to ensure even heating.
For food safety, ensure leftovers reach 165°F when reheated and never leave the dish at room temperature for more than 2 hours.
Freezing Marry Me Chicken Pasta
While cream-based pasta dishes aren’t ideal freezer candidates, you can freeze this Marry Me Chicken Pasta with some adjustments to maintain reasonable quality.
Freezing Process:
- Slightly undercook the pasta (more al dente than usual) before combining with sauce.
- Allow the completed dish to cool completely.
- Portion into airtight, freezer-safe containers or heavy-duty freezer bags.
- Remove as much air as possible to prevent freezer burn.
- Label with date and contents (can be frozen for up to 2 months).
Thawing and Reheating:
- Thaw overnight in the refrigerator (never at room temperature).
- Transfer to a skillet and heat gently over medium-low.
- Add 2-4 tablespoons of fresh cream while reheating to revitalize the sauce.
- Stir frequently to prevent sticking and ensure even heating.
Pro tip: For better freezing results, consider freezing just the chicken and sauce (without pasta), then make fresh pasta when reheating.
Serving Suggestions
Transform your homemade Marry Me Chicken Pasta into a complete dining experience with these complementary additions:
Side Dishes:
- Simple arugula salad with lemon vinaigrette
- Garlic bread or crusty Italian bread for sauce-dipping
- Roasted asparagus or broccolini
- Sautéed spinach with garlic
Presentation Ideas:
- Serve family-style in a large, shallow pasta bowl with chicken arranged on top
- For elegant individual servings, twirl pasta using tongs and a large spoon, then top with sliced chicken and extra sauce
- Finish with a sprinkle of microplaned parmesan and fresh herbs
Beverage Pairings:
- White wine: Chardonnay or Pinot Grigio
- Red wine: Lighter Pinot Noir or Chianti
- Non-alcoholic: Sparkling water with lemon
- Cocktail: Classic Italian Aperol Spritz
Serve this Marry Me Chicken Pasta immediately after preparing, when the sauce is at its silkiest and the pasta is perfectly al dente. The ideal temperature is hot but not scalding, allowing the flavors to be fully appreciated.
FAQ
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs make an excellent substitution and often result in more tender meat. They have a slightly higher fat content, which adds flavor. Adjust cooking time as needed – thighs may require a few extra minutes to reach 165°F.
What can I substitute for heavy cream?
While heavy cream provides the richest texture, you can use half-and-half for a lighter version. For a dairy-free option, full-fat coconut milk works surprisingly well, though it will add a subtle coconut flavor. Avoid milk, as it doesn’t provide enough richness for this sauce.
My sauce broke and looks curdled. What happened?
This typically occurs when the sauce boils after adding cheese or if the cheese was added to a very hot sauce. To fix it, remove from heat, add a splash of cream, and whisk vigorously. To prevent breaking, always reduce heat before adding cheese and ensure it’s at room temperature.
Can I make this Marry Me Chicken Pasta without sun-dried tomatoes?
Yes, though they add distinctive flavor. Alternatives include roasted red peppers, fresh cherry tomatoes (sautéed until slightly burst), or even a few tablespoons of tomato paste for color and umami. Each will create a different but delicious variation.
What’s the best pasta shape for this recipe?
Fettuccine is traditional and holds the creamy sauce beautifully, but any medium pasta shape works well. Consider penne, rigatoni, or fusilli, which have ridges and hollows that capture sauce. Avoid very thin pastas like angel hair, which can become soggy in cream sauce.