Ever had a recipe so good it makes people fall in love? That’s exactly what this Marry Me Chicken Pasta does.
The first time I made it, I didn’t expect much—just another creamy pasta night. But the moment I took that first bite, I knew this was the one.
The rich, creamy sauce, the tender chicken, the slight tang of sun-dried tomatoes—it’s the kind of dish that makes you close your eyes and say, “Wow.”
If you’re looking for a pasta recipe that’s simple, comforting, and ridiculously delicious, this is it. Let me show you why it’s called “Marry Me Chicken Pasta”—and why you’ll fall for it too.
Why It’s Called “Marry Me Chicken”
Funny story—this recipe got its name because it’s so good, people joke that it could make someone propose after one bite. No kidding! The flavors are that powerful.
It’s creamy, savory, and just a little tangy, with a perfect balance of garlic, parmesan, and sun-dried tomatoes. It’s one of those dishes that feels fancy enough for date night but easy enough for a Tuesday dinner.
And honestly? It’s hard not to love something that makes people smile this much at the dinner table.
Ingredients You’ll Need
Here’s what makes the magic happen:
- 2 boneless chicken breasts (cut into bite-sized pieces)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 tsp red chili flakes (optional, but adds a nice kick)
- 1 tsp Italian seasoning
- Salt & pepper, to taste
- 8 oz pasta (penne or fettuccine work best)
- Fresh basil or parsley, for garnish
That’s it. Simple ingredients, nothing fancy—but together, they make something truly special.
Step-by-Step: How to Make “Marry Me Chicken Pasta”
Let’s keep it easy and fun. You’ll be amazed at how fast this comes together.
Step 1: Cook the Pasta
Bring a big pot of salted water to a boil. Toss in your pasta and cook it according to the package directions. Don’t overcook it—al dente is perfect. Drain it and set aside.
Step 2: Sear the Chicken
In a large pan, heat olive oil over medium heat. Add the chicken pieces, season with salt and pepper, and cook until golden brown on both sides. Take them out and set aside. You’ll be tempted to eat one right away (I always do), but hold off—we need them later.
Step 3: Make the Creamy Sauce
In the same pan, add a bit more oil if needed. Toss in the minced garlic and chopped sun-dried tomatoes. Let them sizzle for about a minute until fragrant—this is when your kitchen starts smelling amazing.
Now pour in the chicken broth and heavy cream. Stir slowly, then sprinkle in the Parmesan cheese, Italian seasoning, and red chili flakes. Keep stirring until it thickens into a rich, creamy sauce.
Step 4: Bring It All Together
Add the cooked chicken back into the pan. Stir well to coat every piece with that luscious sauce.
Then, add the pasta and gently toss it all together. Watch the sauce cling to every strand—it’s beautiful.
Let it simmer for 2–3 minutes to soak up the flavors.
Step 5: Garnish and Serve
Top with a sprinkle of Parmesan and some fresh basil or parsley.
That’s it—you’ve just made Marry Me Chicken Pasta! Creamy, cheesy, and full of love.
Tips to Make It Even Better
- Use freshly grated Parmesan – It melts better and gives a richer flavor.
- Don’t skip the sun-dried tomatoes – They add a tangy pop that balances the creaminess.
- Try a squeeze of lemon juice – Just a little brightens everything up.
- Add spinach or mushrooms if you want more veggies.
And if you want to make it a little fancy? Serve it with a glass of white wine and some garlic bread on the side.
Why You’ll Fall in Love with This Recipe
This isn’t just pasta—it’s a moment.
It’s that warm, creamy comfort after a long day. It’s the “wow” when your family or partner takes a bite and asks, “What is this magic?”
I’ve made this recipe for friends, family, even picky eaters—and not one person has left their plate unfinished. It’s that kind of meal: easy to make, impossible to forget.
Make It Your Own
The beauty of this recipe is how flexible it is.
- Want it lighter? Swap the heavy cream for half-and-half.
- Want it spicier? Add extra chili flakes.
- Want to impress? Use grilled chicken or even shrimp instead.
The base sauce works with almost anything—make it once, and you’ll be experimenting in no time.
Storage and Reheating Tips
Got leftovers? Lucky you.
- Store in an airtight container in the fridge for up to 3 days.
- Reheat on the stove with a splash of milk or cream to bring the sauce back to life.
- Avoid microwaving for too long—it can dry out the chicken.
This pasta reheats surprisingly well. Honestly, it tastes even better the next day after the flavors blend more.
FAQs About Marry Me Chicken Pasta
1. Can I make this without cream?
Yes! You can use milk and a bit of cream cheese instead. It won’t be quite as rich, but still delicious.
2. What kind of pasta works best?
Penne, fettuccine, or rigatoni hold the sauce perfectly. But you can use whatever you have.
3. Can I use chicken thighs instead of breasts?
Absolutely! Thighs are juicy and flavorful—they work great in this recipe.
4. How spicy is this dish?
Not very, unless you add lots of chili flakes. You can easily adjust the heat to your liking.
5. Can I make it ahead of time?
Yes, but it’s best served fresh. If you do make it ahead, keep the pasta and sauce separate and mix before serving.
6. What side dishes go well with it?
Garlic bread, Caesar salad, or roasted veggies—any of these pair beautifully.
Final Thoughts
If you’re after a dish that’s creamy, comforting, and sure to impress anyone—this Marry Me Chicken Pasta is your go-to. It’s one of those rare recipes that’s both fancy and foolproof.
