There's something magical about a dish that makes someone fall head over heels in love, and my marry me chicken pasta is exactly that kind of recipe. I still remember the first time I made this creamy sundried tomato chicken pasta for my husband—his eyes lit up with that first bite! This irresistible chicken pasta combines tender chicken, a velvety garlic parmesan sauce, and sweet-tart sundried tomatoes that create pure comfort in every forkful.
Why You'll Love This Marry Me Chicken Pasta
This marry me chicken pasta has become my family's most requested dinner and for good reason! The magic happens when tender chicken meets a silky cream sauce infused with garlic, parmesan, and those intensely flavorful sun-dried tomatoes.
What makes this dish truly special is how impressive it looks despite being remarkably easy to prepare. On busy weeknights when I'm juggling homework help and laundry piles, I can still get this one-pot wonder on the table in about 30 minutes.
Plus, it reheats beautifully for lunches the next day (if there are any leftovers, which rarely happens in our house!). This comfort food pasta recipe strikes that perfect balance between elegant and everyday, making it ideal for both special occasions and satisfying weeknight cravings.
Jump to:
Marry Me Chicken Pasta Ingredients
The beauty of this recipe is how it transforms everyday ingredients into something extraordinary. Most of these items are probably already hiding in your pantry and fridge.
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 8 ounces pasta (penne, fettuccine, or rigatoni work best)
- 1 cup heavy cream
- ½ cup chicken broth
- ¾ cup freshly grated parmesan cheese
- ½ cup sun-dried tomatoes, julienned
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper
- 2 tablespoons butter
Optional Extras
For an extra touch of freshness, try adding a handful of baby spinach in the last minute of cooking, or sprinkle with chopped fresh basil before serving. My sister loves topping hers with a few extra parmesan shavings and toasted pine nuts for special occasions, while my husband insists a good crusty bread on the side is essential for soaking up every last drop of that amazing sauce!
Need accurate quantities? Head to the recipe card and pick how many people you're cooking for!
How to Make Marry Me Chicken Pasta
Creating this restaurant-quality dish at home is surprisingly simple! I've broken it down into manageable steps that even my sister (who claims she can't boil water without burning it) has mastered. The key is layering those flavors and giving the sauce time to develop its rich, creamy goodness.
Prepare Your Ingredients
Start by cutting your chicken breasts into even, bite-sized pieces about 1-inch thick. Season generously with salt and freshly ground black pepper on all sides. Mince your garlic and measure out your other ingredients so everything is ready to go—this recipe moves quickly once you start cooking! Bring a large pot of salted water to a boil for your pasta.
Cook The Chicken
Heat 2 tablespoons of olive oil in a large, deep skillet over medium-high heat. When the oil is shimmering, add your seasoned chicken pieces in a single layer, being careful not to overcrowd the pan. Cook for 4-5 minutes until golden brown on one side, then flip and cook for another 3-4 minutes until cooked through and no longer pink in the center. Transfer the chicken to a plate and cover loosely with foil to keep warm.
Why is it called Marry Me Chicken Pasta?
This dish earned its proposal-worthy name because it's so delicious that legend has it people have received marriage proposals after making it!
Create The Flavor Base
In the same skillet (don't clean it—those browned bits are flavor gold!), reduce the heat to medium and add the butter. Once melted, add the minced garlic and cook for about 30 seconds until fragrant. Add the sun-dried tomatoes and cook for another minute, stirring constantly to prevent the garlic from burning.
Make The Creamy Sauce
Pour in the chicken broth and use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan. Let it simmer for about 2 minutes until slightly reduced, then add the heavy cream, Italian seasoning, and red pepper flakes. Bring to a gentle simmer and cook for about 5 minutes until the sauce begins to thicken slightly.
Cook The Pasta
While your sauce is simmering, cook your pasta in the boiling water according to package directions until al dente. Before draining, reserve about ½ cup of the starchy pasta water—this is my secret weapon for silky sauces!
Combine Everything Together
Reduce heat to low and stir the grated parmesan into your sauce until completely melted and smooth. Return the chicken to the skillet, including any juices from the plate. Add the drained pasta directly to the skillet and toss everything together, adding splashes of reserved pasta water as needed to reach your desired consistency. Let everything simmer together for 1-2 minutes so the pasta can absorb some of that incredible sauce.
Top Tip
- After making this marry me chicken pasta countless times, I've collected a few game-changing tricks that make all the difference. First, don't rush cooking the sun-dried tomatoes in step 3—those extra 30 seconds help them release their intense flavor oils into the butter.
- Temperature control is crucial for the perfect creamy sauce—too hot and it can separate, too cool and it won't thicken properly. I keep it at a gentle simmer where you see occasional lazy bubbles breaking the surface.
- For meal prep warriors, you can actually make the chicken and sauce a day ahead, then just cook fresh pasta and reheat everything together when you're ready to serve. Oh, and always save that pasta water—I've rescued many too-thick sauces with this starchy liquid gold!
Ingredient Substitutions & Variations
This creamy Tuscan chicken pasta is wonderfully adaptable to what you have on hand! No heavy cream? Half-and-half works in a pinch, though the sauce will be slightly thinner. For a lighter version, I sometimes swap half the cream with additional chicken broth and a tablespoon of flour to maintain creaminess. Sun-dried tomatoes packed in oil add extra flavor, but the dry ones work too—just soak them in hot water for 10 minutes first.
Storage & Reheating Instructions
- Marry Me Chicken Pasta keeps beautifully in an airtight container in the refrigerator for up to 3 days—making it perfect for meal prep!
- The sauce does thicken substantially when cold, so when reheating, I always add a splash of chicken broth or milk to bring back that silky texture.
- For microwave reheating, cover your bowl with a damp paper towel and heat in 30-second intervals, stirring between each.
- But honestly, my favorite way to revive leftovers is in a skillet over medium-low heat—it maintains that fresh-made quality so much better! Just stir frequently and add liquid as needed.
- I don't recommend freezing this dish as cream sauces can separate when thawed, but trust me—leftovers rarely last that long in our house anyway!
What to Serve With Marry Me Chicken Pasta
This marry me chicken pasta is so rich and satisfying that it only needs simple accompaniments. My go-to side is a bright arugula salad dressed with lemon juice and olive oil to cut through the creaminess. Garlic bread is non-negotiable in our house—my husband insists on having something to soak up every last drop of that incredible sauce!
FAQ
What pasta goes with Marry Me Chicken?
Short pastas like penne, rigatoni, or even fettuccine work wonderfully because they hold onto that creamy garlic parmesan sauce. Their shape allows the sauce and sun-dried tomato bits to cling with every bite, creating a rich and flavorful experience. Choose what you have on hand—it’s a versatile dish!
What herbs go well in this dish?
Basil, thyme, and oregano work best in Marry Me Chicken Pasta. They enhance the creamy, savory flavor with a fresh, herby touch. Add parsley for garnish and color. Use fresh herbs for brightness or dried for a deeper taste.
Is Marry Me Chicken better with rice or pasta?
While pasta is the classic choice for this dish, it’s equally delicious over rice, mashed potatoes, or even cauliflower mash for a low-carb option. Pasta tends to soak up the sauce more evenly, but rice works great for those who prefer it!
More Recipes You'll Love
If you enjoyed this marry me chicken pasta, you'll definitely want to try my creamy Tuscan shrimp pasta that uses a similar flavor profile but with succulent shrimp instead. My one-pot garlic parmesan chicken orzo is perfect for busy weeknights when you want something comforting with minimal cleanup. For something a bit lighter but equally delicious, check out my sundried tomato and spinach stuffed chicken breasts—they're bursting with flavor! Did you make this recipe? Let me know how it turned out in the comments below or share a photo on Instagram with #alianasfoodlove. I absolutely love seeing your kitchen creations!
Marry Me Chicken Pasta
Equipment
- 1 Skillet Large, deep skillet for cooking chicken and sauce
- 1 Pot For boiling pasta
- 1 Wooden spoon For stirring sauce
- 1 Knife For chopping chicken and garlic
Ingredients
- 1 lb Boneless skinless chicken breasts - Tender and juicy, brings hearty texture to the creamy base
- 8 oz Pasta penne, fettuccine, or rigatoni - Perfectly holds the creamy garlic sauce
- 1 cup Heavy cream - Creates a rich velvety base that hugs every ingredient
- 0.5 cup Chicken broth - Deepens the flavor and balances the richness
- 0.75 cup Freshly grated parmesan cheese - Melts into the sauce for nutty salty creaminess
- 0.5 cup Sun-dried tomatoes julienned - Brings bursts of tangy sweetness that contrast the cream
- 4 cloves Garlic minced - Fragrant base note that defines the dish’s identity
- 2 tablespoon Olive oil - For searing chicken and infusing early flavor
- 1 teaspoon Italian seasoning - Savory herb blend that complements creamy sauces
- 0.5 teaspoon Red pepper flakes - Adds a gentle kick that balances richness
- Salt and freshly ground black pepper - To taste – enhances every layer of flavor
- 2 tablespoon Butter - Adds silkiness and depth to the sauce
- Baby spinach - Stir in at the end for freshness and color
- Fresh basil - Sprinkle before serving for a bright, herby finish
- Parmesan shavings or toasted pine nuts - For garnish and added texture on special occasions
- Crusty bread - Essential for mopping up every drop of sauce
Instructions
- Step 1 – Start by cutting your chicken breasts into even, bite-sized pieces about 1-inch thick. Season generously with salt and freshly ground black pepper.
- Step 2 – A close-up shot of seasoned chicken pieces sizzling in a skillet, golden brown on one side with a slight sear. The chicken is perfectly cooked and arranged in a single layer, with a beautiful sheen from the oil and seasoning.
- Step 3 – In the same skillet (don’t clean it!), melt butter over medium heat. Add the garlic and cook for 30 seconds, then stir in sun-dried tomatoes and cook for another minute.
- Step 4 – A close-up view of a skillet with creamy sauce simmering, chicken pieces immersed in a smooth white sauce with black pepper and Italian seasoning. A wooden spoon stirs the sauce, which is thickening as it cooks, releasing a rich aroma.
- Step 5 – Cook your pasta in salted boiling water until al dente. Reserve ½ cup of pasta water before draining—this helps adjust sauce consistency.
- Step 6 – A close-up view of the creamy sauce, chicken, and pasta all being tossed together in a skillet. The pasta is coated with the rich sauce, while the chicken pieces and herbs are evenly distributed, creating a harmonious and comforting blend of textures.
- Step 7 – Serve hot with a sprinkle of fresh basil, optional parmesan shavings or pine nuts, and crusty bread on the side for soaking up the sauce.
Colin Sankey says
Looks absolutely delicious!