The Perfect Make Marry Me Chicken Pasta

Why You’ll Fall in Love with This Recipe

The Story Behind the Name

Now, I didn’t name this one—but I sure understand why someone did. The first time I made this dish, my husband took one bite, looked up from his plate, and said, “You better not serve this to anyone else—they might fall in love with you.” I laughed, of course, but let me tell you, there’s something downright romantic about it. Creamy, garlicky, rich, and just the right touch of heat—it’s the kind of dish that makes people close their eyes and smile after the first bite. Legend has it, someone made it for a date and got a marriage proposal not long after. I can’t promise wedding bells, but I can promise second helpings.

Flavor That Wins Hearts

This pasta isn’t fussy or fancy—it’s comfort in a bowl, dressed up just enough to feel special. Think tender chicken seared to perfection, bathed in a creamy Parmesan sauce that’s kissed with sun-dried tomatoes and just a hint of spice. It clings to every bite of pasta like it was meant to be there all along. There’s a balance here that’s hard to describe until you taste it: a little savory, a little sweet, and a whole lot of soul. It’s the kind of meal you make for someone when you really want to show them you care. Around here, it’s become a family favorite—requested for birthdays, date nights, or any day that needs a little extra love.

Ingredients You’ll Need

For the Chicken

Let’s start with the star of the show—tender, juicy chicken. I like to use boneless, skinless chicken breasts, but you can swap in thighs if you prefer dark meat. Here’s what you’ll need to get that golden, flavorful sear:

• 2 large boneless, skinless chicken breasts (sliced in half horizontally for thinner cutlets)

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon garlic powder

• ½ teaspoon paprika

• 2 tablespoons olive oil (for searing)

These simple seasonings give the chicken a beautiful crust and a little extra depth that’ll hold up against that creamy sauce later on.

For the Creamy Sun-Dried Tomato Sauce

This is where the magic happens. The sauce is rich, creamy, and full of bold, tangy flavor thanks to those sun-dried tomatoes. It’s the kind of sauce you’ll want to mop up with a piece of warm bread.

• 2 tablespoons unsalted butter

• 3–4 cloves garlic, minced

• 1 cup chicken broth (low-sodium)

• ¾ cup heavy cream

• ½ cup grated Parmesan cheese

• ½ teaspoon red pepper flakes (optional, for a little heat)

• ½ cup chopped sun-dried tomatoes (packed in oil, drained)

• Salt and pepper to taste

I always recommend grating your own Parmesan if you can—it melts smoother and gives the sauce a richer flavor. And don’t skip the sun-dried tomatoes; they’re the little secret that makes this dish unforgettable.

Pasta & Finishing Touches

To bring it all together, you’ll need a hearty pasta that can carry all that creamy goodness. And of course, we finish it off with a few special touches that make it feel like Sunday supper.

• 12 ounces pasta (penne, fettuccine, or any sturdy shape you like)

• 2 tablespoons chopped fresh basil (for garnish)

• Extra grated Parmesan (for serving)

Cook your pasta just to al dente so it soaks up every bit of that velvety sauce without turning mushy. Then sprinkle with fresh basil and a bit more Parmesan before serving—it’s the kind of simple touch that makes it feel like love on a plate.

How to Make Marry Me Chicken Pasta

Step 1 – Sear the Chicken to Golden Perfection

Start by seasoning your chicken cutlets with salt, pepper, garlic powder, and paprika on both sides. This simple blend brings out the natural flavor of the chicken and gives it a beautiful, golden crust when seared.

Heat about 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil’s nice and hot (you should see it shimmer a bit), gently lay in the chicken pieces. Don’t overcrowd the pan—give them space to brown.

Let the chicken cook for about 4–5 minutes per side, or until it’s cooked through and has a rich, golden sear. That crust is going to add so much flavor to the dish later on. Once it’s done, transfer the chicken to a plate and tent it loosely with foil to keep warm. And don’t clean that skillet—you’re going to want every bit of those flavorful bits left behind.

Step 2 – Build the Creamy Dreamy Sauce

Now comes the heart of the dish—this creamy, savory sauce that folks can’t stop talking about.

In the same skillet, melt 2 tablespoons of butter over medium heat. Add 3–4 cloves of minced garlic, and sauté for just about 30 seconds, until it smells heavenly. Stir in the ½ cup of chopped sun-dried tomatoes, and let them warm through—they’ll deepen the flavor of the sauce.

Next, pour in 1 cup of chicken broth and ¾ cup of heavy cream, scraping the bottom of the skillet to loosen all that golden goodness from the chicken. Let it come to a gentle simmer, not a full boil.

Once the sauce is bubbling slightly, stir in ½ cup of freshly grated Parmesan cheese and a pinch of red pepper flakes, if you like a little heat. Let the sauce simmer for 4–5 minutes, until it thickens just a bit. Season with salt and pepper to taste.

Now slice the seared chicken into strips and nestle them right back into the sauce, letting them soak up all that creamy richness while you cook the pasta.

Step 3 – Cook the Pasta & Bring It All Together

While your sauce is simmering, bring a large pot of salted water to a boil and cook 12 ounces of pasta (penne or fettuccine both work great) until just al dente. Drain the pasta, but don’t rinse it—you want that starch to help the sauce cling to every bite.

Add the cooked pasta right into the skillet with the sauce and chicken, tossing everything gently to coat. Let it cook together for another 2–3 minutes, so the pasta drinks in some of that sauce.

Finish it all off with a handful of fresh chopped basil and a sprinkle of extra Parmesan right before serving.

And there you have it—a skillet full of creamy, cozy, utterly craveable Marry Me Chicken Pasta. It’s the kind of dish that makes any night feel special, no candlelight required.

Tips for the Best Results

Use High-Quality Sun-Dried Tomatoes

Not all sun-dried tomatoes are created equal, friend. For the best flavor, look for the kind packed in oil—they’re softer, richer, and have that deep, tangy sweetness that really brings this dish to life. Drain them well before chopping, but don’t worry if a little oil gets in the mix—it adds even more richness to the sauce. If you can find ones seasoned with herbs, even better. They’re like little flavor bombs that melt right into the cream.

Don’t Overcook the Chicken

Chicken breast can be tricky—it goes from juicy to dry quicker than a summer storm. That’s why it’s important to slice them into cutlets and sear just until golden and cooked through, about 4–5 minutes per side. Keep a close eye, and when in doubt, use a meat thermometer—165°F (74°C) is the sweet spot. Once it’s done, pull it off the heat and let it rest. That little pause keeps all those lovely juices from running out when you slice it.

Let the Flavors Marry (Literally!)

There’s a reason they call it Marry Me Chicken—it’s all about those flavors coming together in the pan like a perfect pair. After you combine the sauce, chicken, and pasta, let everything simmer for a couple extra minutes. This gives the sauce time to coat the noodles and soak into the chicken, turning a good dish into something truly swoon-worthy. That last little simmer is like letting the ingredients have a heart-to-heart—and the result is magic.

Frequently Asked Questions (FAQs)

Can I make this dish ahead of time?

You sure can! Marry Me Chicken Pasta holds up well if you’re planning ahead. You can make the chicken and sauce a day in advance and store them in an airtight container in the fridge. When you’re ready to serve, cook your pasta fresh, then warm the sauce and chicken gently in a skillet over low heat. Add a splash of broth or cream to loosen it up if needed. Fresh pasta keeps it from getting too soft, and the flavors are even better after sitting overnight—like most good things in life.

What’s the best pasta shape to use?

I love using penne or fettuccine, but truth be told, just about any sturdy pasta shape will work. Penne is great because it holds onto that creamy sauce in every little tube, while fettuccine gives it a more elegant, twirl-on-your-fork feel. Short shapes like rigatoni, farfalle, or cavatappi also do a lovely job soaking up the sauce. Use what you have on hand, just avoid anything too delicate like angel hair—it’ll get lost in all that creamy goodness.

Can I substitute the cream?

If you’re trying to lighten things up a bit or just don’t have heavy cream on hand, you’ve got a couple options. Half-and-half will work in a pinch—just know the sauce won’t be quite as rich. You can also try evaporated milk, which gives a nice creamy texture without being too heavy. If you go dairy-free, a good unsweetened coconut cream can work too, though it’ll give the dish a slightly different flavor. Just steer clear of milk—it’s too thin and may cause the sauce to separate.

How do I store and reheat leftovers?

Leftovers should be cooled completely, then stored in an airtight container in the fridge. They’ll keep well for about 3 to 4 days. When reheating, I recommend doing it gently on the stove with a splash of cream or broth to bring the sauce back to life. The microwave works too—just heat in short bursts and stir often. Avoid overheating, or the sauce may separate. And don’t worry—it’s just as comforting the next day as it is fresh from the skillet.