I didn’t believe in viral recipes. Until I made this. The first time I cooked Marry Me Chicken Pasta, it wasn’t for a date night or dinner party. It was a Tuesday. I was tired, had sun-dried tomatoes in the pantry, and thought, “Why not?” Thirty minutes later, I was face-first in a bowl of something I’d usually only expect at a good Italian restaurant. That creamy sauce, the tang of tomatoes, the way the pasta just soaks it all up—it lived up to the hype and then some.
If you’re wondering whether this pasta is just another social media food trend, I get it. But here’s the thing: it’s easy, it’s decadent, and it doesn’t require a culinary degree. Whether you're cooking for someone special or just trying to treat yourself better midweek, Marry Me Chicken Pasta has this impossible charm. It feels like comfort food but tastes like a flex.
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Why You’ll Love This Recipe
- Rich, Creamy Sauce: The mix of heavy cream, parmesan, and sun-dried tomatoes creates a sauce so silky and flavorful that you'll want to lick the plate. It’s indulgent without being fussy.
- Fast but Fancy: It takes only 30 minutes to make but looks and tastes like something you'd serve at a candlelit dinner. Minimal effort, maximum impression.
- Perfect Pasta Pairing: Penne pasta holds onto the sauce in every curve so each bite is packed with flavor. It’s not just a sidekick here. It’s the star with the chicken.
- Crowd Pleaser: From picky kids to foodies, this dish wins over everyone. It’s savory, cheesy, a little tangy and hits that sweet spot between comfort and wow.
- Customizable: Like a little kick? Toss in red pepper flakes. Want to swap the chicken for shrimp or mushrooms? Easy. The base is flexible but always delicious.
Ingredients You'll Need
- Chicken Breasts – Boneless and skinless, cut into bite-sized pieces. They cook quickly and soak up the sauce beautifully.
- Penne Pasta –The ridges and tube shape trap the creamy sauce, making each bite burst with flavor.
- Salt and Black Pepper – Basic seasoning that builds the first layer of taste. Don’t skip this.
- Olive Oil – Used to sear the chicken and give it that golden edge. Adds richness right from the start.
- Butter – Forms the base of the sauce and deepens the flavor. Go with unsalted so you can control seasoning.
- Garlic – Fresh and minced. Just a bit goes a long way in waking up the whole dish.
- Flour – Creates a quick roux with the butter to thicken the sauce. It’s the backbone of that creamy texture.
- Chicken Broth – Adds savory depth while keeping the sauce light enough to balance the cream.
- Heavy Cream – This is where the magic happens. It turns the sauce into a luxurious, restaurant-style dream.
- Parmesan Cheese – Freshly grated melts best and brings sharpness and saltiness to balance the cream.
- Paprika – Just a touch adds warmth and color. Smoked paprika works if you want an extra layer.
- Italian Seasoning – A classic blend of dried herbs that ties all the flavors together.
- Fresh Basil – Chopped and sprinkled on top for a fragrant, fresh finish.
- Sun-Dried Tomatoes (optional) – Sweet, tangy and chewy. These are key to the signature flavor that makes this pasta unforgettable.
How to Make Marry Me Chicken Pasta
Step 1: Cook the Pasta
Bring a pot of salted water to a boil. Add the penne and cook according to the package directions until al dente. Drain and set aside.
Step 2: Prepare the Chicken
While the pasta cooks, season the chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
Step 3: Make the Sauce Base
In the same skillet, melt the butter. Add the minced garlic and sauté for 30 seconds until fragrant. Stir in the flour to form a paste. This step thickens the sauce and adds that rich, buttery foundation.
Step 4: Build the Sauce
Whisk in the chicken broth and heavy cream. Stir continuously until smooth. Add in the grated parmesan and stir until it melts into the sauce.
Step 5: Add the Flavor
Stir in the sun-dried tomatoes, paprika, and Italian seasoning. Let the sauce simmer gently for a few minutes until it thickens slightly. Taste and adjust seasoning if needed.
Step 6: Combine Everything
Return the cooked chicken to the skillet along with the drained pasta. Toss everything together until well coated in the sauce.
Step 7: Garnish and Serve
Top with chopped fresh basil and extra parmesan if you’re feeling fancy. Serve hot and watch it disappear.
Pro Tips from My Kitchen
✓ Use Fresh Parmesan – Pre-shredded cheese can be waxy and slow to melt. Grate it fresh and you’ll taste the difference. It blends better into the sauce and gives you that creamy finish.
✓ Don’t Overcook the Chicken – Keep a meat thermometer handy. Chicken is perfect at 165 degrees Fahrenheit. Overcooked chicken turns rubbery fast, and nobody wants that.
✓ Save Some Pasta Water – Before draining your pasta, scoop out a half cup of the cooking water. It’s great for loosening the sauce if it thickens too much when you mix everything together.
✓ Let the Sauce Simmer Slowly – Don’t rush it. Letting the sauce simmer gently for a few minutes helps the flavors blend and creates that velvety texture.
✓ Balance the Salt – The cheese and broth already add saltiness. Always taste before adding extra salt at the end.
✓ Finish with Fresh Basil Right Before Serving – It’s more than garnish. Fresh basil adds a burst of aroma and a light, herby contrast to the richness of the sauce.
Frequently Asked Questions about Marry Me Chicken Pasta
It’s a creamy pasta dish made with tender chicken, sun-dried tomatoes, and a rich parmesan cream sauce. The name comes from the idea that this meal is so good, someone might propose after tasting it. Whether or not that actually happens, the flavors speak for themselves.
Absolutely. Penne is ideal because it holds onto the sauce, but you can use rigatoni, farfalle, or even fettuccine. Just avoid very thin pastas like angel hair, which may get lost in the sauce.
Yes. You can prep the chicken and sauce in advance and store them separately. When ready to serve, reheat gently and toss with freshly cooked pasta for best texture.
Place leftovers in an airtight container and refrigerate for up to four days. Reheat gently on the stove or in the microwave, and add a splash of cream or broth to bring back the creamy texture.
It can be frozen, though the texture of the cream sauce may change slightly. If you plan to freeze it, let it cool completely and store in a freezer-safe container. Thaw overnight in the fridge and reheat slowly.
A side salad, garlic bread, or steamed green beans pair beautifully. If you’re going for romance, a glass of white wine like Chardonnay adds a nice touch.
Marry Me Chicken Pasta Recipe
Ingredients
Chicken Pasta
- 1 ½ pounds boneless skinless chicken cut into 1-inch pieces
- 10 ounces penne pasta
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
Sauce
- 3 tablespoons butter unsalted
- 2 teaspoons garlic minced
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup parmesan cheese grated
- 1 teaspoon paprika
- 2 teaspoons Italian seasoning dried
- 1 cup sun-dried tomatoes drained (Optional)
- fresh basil for garnish
Instructions
- Bring a pot of salted water to a boil. Add the penne and cook according to package directions until al dente. Drain and set aside.
- Season the chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 6–8 minutes until golden and cooked through. Remove and set aside.
- In the same skillet, melt the butter. Add garlic and sauté for 30 seconds until fragrant. Stir in flour to form a paste and cook for 1 minute.
- Gradually whisk in chicken broth and heavy cream. Stir until smooth. Add parmesan and stir until melted.
- Stir in sun-dried tomatoes, paprika, and Italian seasoning. Let simmer for a few minutes to thicken slightly. Adjust seasoning to taste.
- Return chicken and pasta to the skillet. Toss to coat everything in the sauce.
- Garnish with chopped fresh basil and extra parmesan if desired. Serve hot.
Notes
- Use fresh grated parmesan for best melting and flavor.
- Don’t overcook the chicken—165°F is ideal.
- Save some pasta water to thin the sauce if needed.
- Let the sauce simmer gently for best results.
- Finish with fresh basil for a burst of aroma and contrast.
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