Marry Me Chicken Pasta Recipe – Easy Creamy Dinner in 30 Minutes

The sizzle of golden chicken in a skillet, the aroma of sun-dried tomatoes mingling with garlic, and a swirl of silky cream—honestly, Marry Me Chicken Pasta is the kind of meal that makes taste buds dance (and hearts flutter). The first time I whipped this up, my family went quiet at the table—except for a chorus of “wow” after the first bite. There’s something about the dreamy sauce clinging to each noodle and the juicy, pan-seared chicken that feels like a special occasion, even on a random Wednesday.

This recipe didn’t start as a grand plan. I stumbled on the original “Marry Me Chicken” recipe during a frantic weeknight, needing something fast but memorable. After a few tweaks (hello, extra garlic and a generous handful of fresh basil), I landed on this creamy Marry Me Chicken Pasta recipe. It’s now in heavy rotation at our house—especially when I want to impress guests or just treat myself after a long day. If you’re looking for a quick, creamy dinner that looks straight out of a restaurant but takes just 30 minutes and uses basic kitchen staples, you’re in for a treat.

I’ve tested this Marry Me Chicken Pasta recipe more times than I can count (and yes, I’ve even made it dairy-free for a friend with allergies). It works every single time—no fancy skills required. Whether you’re making dinner for someone special or just want to cozy up with a bowl of pasta, this dish is pure comfort food with a side of “wow.” If you haven’t tried it yet, get ready for recipe requests and maybe even a marriage proposal or two—just saying!

Why You’ll Love This Marry Me Chicken Pasta Recipe

• Quick & Easy: Ready in just 30 minutes—perfect for busy weeknights or when you want a fancy dinner without hours in the kitchen.
• Simple Ingredients: No complicated shopping list here; most of these ingredients are probably in your pantry or fridge right now.
• Perfect for Any Occasion: Whether it’s date night, a family dinner, or a cozy solo meal, this Marry Me Chicken Pasta brings the wow factor. I’ve served it for dinner parties and casual get-togethers, and it always gets rave reviews.
• Crowd-Pleaser: Kids love the creamy sauce (my picky eater asks for seconds!), and adults appreciate the balanced flavors and tender chicken.
• Unbelievably Delicious: The combination of juicy chicken, rich cream, tangy sun-dried tomatoes, and fresh herbs is honestly next-level comfort food. There’s a reason people say this recipe could inspire a proposal!

What really sets this Marry Me Chicken Pasta recipe apart is the way the sauce comes together—pan juices, a splash of chicken broth, and a touch of cream create a luscious, restaurant-style finish. I always blend in a little pasta water for that extra silkiness. The sun-dried tomatoes add a tangy punch that cuts through the richness, and the fresh basil at the end? Don’t skip it. It’s the little touches that make this version extra special.

I’ve tried dozens of creamy chicken pasta recipes, but this one is the only one that makes me want to lick the plate clean. It’s comforting and decadent without being heavy, and it’s just as good the next day (if you have leftovers, that is). Seriously—one forkful and you’ll understand why this dish is internet-famous!

What Ingredients You Will Need

This Marry Me Chicken Pasta recipe is all about big flavor without a ton of fuss. Here’s what you’ll need to make it shine—most of these are pantry staples, with a few star ingredients that really take it to the next level.

• For the Chicken:
  • 2 large boneless, skinless chicken breasts (about 1 lb/450g)—sliced horizontally for even cooking
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon Italian seasoning (or a mix of dried oregano and basil)
  • 2 tablespoons olive oil (for searing—sun-dried tomato oil works great, too!)
• For the Sauce:
  • 1/2 cup (80g) sun-dried tomatoes, drained and chopped (packed in oil, for best flavor)
  • 3–4 cloves garlic, minced
  • 1 cup (240ml) low-sodium chicken broth
  • 1 cup (240ml) heavy cream (use half-and-half for a lighter version)
  • 1/2 cup (50g) grated Parmesan cheese (freshly grated is best—trust me!)
  • 1/2 teaspoon crushed red pepper flakes (optional, for a little kick)
• For the Pasta:
  • 12 oz (340g) short pasta (penne, rigatoni, fettuccine—whatever you love)
  • Salt, for boiling pasta water
• For Finishing:
  • Fresh basil leaves, torn (about 1/4 cup/10g)
  • Extra Parmesan cheese, for serving

Ingredient Tips & Substitutions:

• If you’re gluten-free, swap the pasta for your favorite gluten-free brand (I’ve had great results with brown rice penne).
• Dairy-free? Use coconut cream and vegan parmesan. The sauce is still super creamy—promise!
• No sun-dried tomatoes? Roasted red peppers work in a pinch, but the tang of sun-dried tomatoes really makes the sauce pop.
• Don’t have Italian seasoning? Use equal parts dried basil and oregano.
• Want more protein? Stir in a handful of baby spinach or chopped cooked bacon at the end.

I usually buy sun-dried tomatoes packed in oil (Trader Joe’s and Mezzetta are my go-tos), since they’re softer and add extra flavor. And don’t stress about fancy cheese—just grate whatever Parmesan you have on hand!

Equipment Needed

• Large Skillet or Sauté Pan: A 12-inch skillet is perfect for searing the chicken and making the sauce. Nonstick or stainless steel both work (I use my trusty cast iron when I want extra browning).
• Large Pot: For boiling pasta—nothing fancy, just big enough for 3–4 quarts of water.
• Tongs or Spatula: For flipping chicken and tossing pasta in the sauce.
• Colander: To drain the cooked pasta.
• Cutting Board & Sharp Knife: For prepping chicken, tomatoes, and garlic. Don’t skip the sharp knife—it makes slicing so much safer and quicker.
• Box Grater: For grating fresh Parmesan (pre-grated works, but freshly grated melts better).
• Measuring Cups and Spoons: For accuracy—especially with liquids and cheese.

If you don’t have a large skillet, use a Dutch oven—it holds heat well and gives you lots of space to toss the pasta. I’ve made this with a regular frying pan, too; just stir gently to avoid spills. For easy cleanup, let everything soak while you eat—nothing ruins a great meal like scrubbing stuck-on cheese!

How to Make Marry Me Chicken Pasta: Step-by-Step

1. Boil the Pasta:
   • Bring a large pot of salted water to a boil. Add 12 oz (340g) of your favorite pasta. Cook until al dente, about 8–10 minutes (or according to package directions).
   • Reserve 1/2 cup (120ml) pasta water before draining—this helps the sauce cling beautifully later.
2. Prepare the Chicken:
   • While the pasta cooks, pat 2 large chicken breasts dry with paper towels. Slice horizontally to create thinner cutlets—this helps them cook faster and more evenly.
   • Season both sides with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon Italian seasoning.
3. Brown the Chicken:
   • Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
   • Add the chicken and cook for 4–5 minutes per side, until golden and cooked through (internal temp should hit 165°F/74°C).
   • Transfer to a plate and cover loosely with foil. Let it rest while you make the sauce.
   • Troubleshooting: If the chicken is browning too quickly, lower the heat slightly. If the skillet looks dry, add a splash more oil.
4. Make the Sauce:
   • In the same skillet (don’t wipe it out!), add 3–4 minced garlic cloves and 1/2 cup chopped sun-dried tomatoes. Sauté for 1–2 minutes, just until fragrant.
   • Pour in 1 cup chicken broth, scraping up any brown bits from the bottom—flavor central right there!
   • Simmer for 2–3 minutes, letting the broth reduce slightly.
   • Lower the heat and stir in 1 cup heavy cream, 1/2 cup grated Parmesan, and 1/2 teaspoon red pepper flakes (if using). Whisk until the cheese melts and the sauce thickens, about 3–4 minutes.
   • Sensory Cue: The sauce should be creamy, slightly thick, and smell like a cozy Italian kitchen.
5. Slice and Return the Chicken:
   • Slice the rested chicken into strips or bite-sized pieces. Add back to the skillet, nestling it into the sauce. Simmer gently for 2 minutes to let the flavors mingle.
6. Combine Pasta and Sauce:
   • Add the drained pasta and a splash of reserved pasta water to the skillet. Toss everything together over low heat until the pasta is coated in the creamy sauce. Add more pasta water if needed for a silkier finish.
   • Tip: Stir gently so you don’t break up the chicken—it looks prettiest with big, juicy pieces on top.
7. Finish and Serve:
   • Sprinkle with torn fresh basil and extra Parmesan. Serve hot, with crusty bread or a simple green salad.
   • Warning: This pasta disappears fast. If you want leftovers, double the recipe!

Cooking Tips & Techniques for Extra-Creamy Marry Me Chicken Pasta

• Don’t Overcrowd the Pan: Sear the chicken in batches if needed—crowding can make it steam instead of brown. That golden crust? It’s pure flavor.
• Use Pasta Water Wisely: That starchy water is magic for creamy sauces. Add a splash at the end to help everything come together and create a glossy finish.
• Fresh Cheese Melts Best: If you can, grate your Parmesan right before adding it. Pre-grated cheese can be a bit clumpy and won’t melt as smoothly.
• Keep Heat Low for the Sauce: Once the cream goes in, reduce the heat to prevent curdling. If the sauce looks too thick, a little extra broth or pasta water fixes it.
• Let Chicken Rest: Don’t skip this! Resting keeps the juices in the chicken, so you get tender, not dry, pieces every time.
• Personal Fails: I’ve rushed and dumped cold cream into a screaming hot pan—cue split sauce. Learned the hard way: always lower the heat before adding cream and cheese.
• Time-Saving Trick: While the chicken rests, use that time to grate cheese, chop basil, or set the table. Multitasking makes this a true 30-minute wonder.

Consistency is all about those little steps—don’t rush the sauce, taste as you go, and keep an eye on your pasta. After a couple of tries, you’ll have this Marry Me Chicken Pasta recipe down pat, and friends will start requesting it by name!

Variations & Adaptations

• Low-Carb/Keto: Swap the pasta for zucchini noodles or shirataki noodles. The creamy sauce and juicy chicken work perfectly with veggie noodles. I sometimes make it this way for a lighter lunch!
• Dairy-Free: Use coconut cream and your favorite vegan Parmesan or nutritional yeast. (I’ve made this for a lactose-intolerant friend, and she swore it tasted just as indulgent!)
• Spicy Kick: Add extra red pepper flakes or a diced jalapeño with the garlic for a fiery twist. Or, drizzle with hot honey before serving—sounds wild, but it’s delicious!
• Seasonal Veggies: In spring, toss in a handful of baby spinach or peas at the end. In summer, add roasted cherry tomatoes. For fall, a few sautéed mushrooms are incredible.
• Meat-Free: Replace the chicken with sautéed mushrooms or chickpeas for a vegetarian version. The sauce shines on its own!
• Allergen-Friendly: To make it nut-free, just ensure your cheese is made without nut-based enzymes (rare, but worth noting if you have allergies).

Personally, I love adding a squeeze of lemon juice and a big handful of arugula right before serving for a fresh, peppery bite. Don’t be afraid to make this Marry Me Chicken Pasta recipe your own—half the fun is customizing!

Serving & Storage Suggestions

This dish is best enjoyed hot, straight from the skillet. I love to serve Marry Me Chicken Pasta in shallow bowls, topped with extra Parmesan and a few fresh basil leaves. The creamy sauce pairs perfectly with a crisp green salad or roasted asparagus, and a slice of garlic bread never hurts either.

For drinks, a glass of chilled white wine (like Pinot Grigio) or sparkling lemonade makes a lovely pairing. If you’re meal-prepping, know that this pasta stores well:

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: The sauce may separate slightly, but you can freeze portions for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheating: Warm gently in a skillet over low heat with a splash of broth or water to loosen the sauce. The flavors get even richer after a day in the fridge—just stir well before serving!

If you’re planning to bring this to a potluck, keep the pasta and sauce separate, then combine just before serving for the creamiest results.

Nutritional Information & Benefits

Each serving of Marry Me Chicken Pasta (about 1/4 of the recipe) offers:

• Calories: ~600
• Protein: 38g
• Carbohydrates: 45g
• Fat: 28g
• Fiber: 3g

This recipe is rich in protein from chicken and Parmesan, and you’ll also get a dose of antioxidants from sun-dried tomatoes and fresh basil. You can make it gluten-free or dairy-free with simple swaps. Be aware that it contains dairy and wheat (unless adapted), so check for allergies. From a wellness perspective, I love that you can pack in extra veggies and control the salt—homemade comfort food is always a win in my book!

Conclusion

If you’ve been searching for a creamy, dreamy pasta that’s easy enough for weeknights but impressive enough for date night, this Marry Me Chicken Pasta recipe is the answer. It’s rich, satisfying, and so simple to make—no culinary degree required.

I love how versatile this recipe is—switch up the pasta, add your favorite veggies, or dial up the spice. Every time I make it, I’m reminded that homemade comfort food really is the best.

Give this recipe a try, and let me know how you make it your own! Drop a comment with your favorite twist or share a photo if you try it—honestly, seeing your creations makes my day. Here’s to creamy, cozy dinners that bring everyone to the table!

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?

Absolutely! Boneless, skinless chicken thighs stay extra juicy and work great in this Marry Me Chicken Pasta recipe. Just adjust the cook time—they might need a minute or two longer per side.

What kind of pasta works best?

Penne, rigatoni, or fettuccine are all awesome options. Basically, anything that grabs onto that creamy sauce will be delicious. I love penne for the way it holds the sauce inside.

Can I make this dish ahead of time?

Yes! The flavors actually get better after a day in the fridge. Store the pasta and sauce together, and reheat gently with a splash of broth or water.

How can I make it less spicy?

Just skip the red pepper flakes, or use half the amount. The dish will still have tons of flavor without the heat.

What’s the best way to reheat leftovers?

Warm the pasta over low heat in a skillet with a splash of broth or water. Stir gently until creamy and hot—microwaving works, too, but the sauce can get a little thick, so add liquid as needed.

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