If you're searching for a dish that will sweep your loved one off their feet, Marry Me Chicken Pasta is your answer. This one pot recipe features juicy chicken, a rich and creamy sauce, and bold flavors like sundried tomatoes, Parmesan cheese, and Italian seasoning.
It’s a pasta dish that feels indulgent yet approachable, perfect for date nights or a cozy dinner for one but it's also an amazing crowd pleaser. Trust me, this recipe never disappoints!
Why I Love This Dish
- Creamy and indulgent: I’m all about a sauce that hugs every piece of pasta, and the combination of heavy cream, Parmesan, and sundried tomatoes is a match made in heaven.
- One-pot convenience: Less mess, more eating — who doesn’t love that?
- Customizable: I enjoy tweaking this chicken recipe to suit my mood or pantry.
- Date-night ready: This dish looks impressive but is easy to whip up. A total win-win!
How To Make Marry Me Chicken Pasta
- You need chicken, pasta, sundried tomatoes, cheese, cream, spinach and herbs for this recipe.
- Boil the pasta until al dente and set aside.
- Heat some of the sundried tomato oil in a deep frying pan and cook the seasoned chicken until browned and done. Remove from the heat and set aside.
- Using the same skillet, gently fry the freshly minced garlic along with the herbs. You have an option here to add minced onion as well but it will require longer cooking.
- Add the chopped, sun dried tomatoes. You can add a bit of tomato paste to make it even more tomatoey.
- Add the chicken broth and give it a good stir.
- Add the cream. Stir.
- Tip in the grated cheese. Stir until it's melted and you have a lovely cream sauce. Let it bubble for a few minutes until the sauce thickens.
- Tip in the cooked pasta and stir.
- Add in the spinach and mix until the spinach has wilted.
- Slice cooked chicken into bite-sized pieces. Stir in the chopped chicken.
- Your delicious pasta is ready to eat! Enjoy!
Substitutions and Variations
Cooking is personal, and I love how this recipe invites experimentation. Here are a few ideas to customize your Marry Me Chicken Pasta recipe:
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- Switch up the protein: I’ve tried it with skinless chicken thighs and even rotisserie chicken — both work beautifully.
- Amp up the veggies: Adding sautéed zucchini, roasted red peppers, or fresh cherry tomatoes gives the dish a fresh twist. You can use vegetable stock instead of chicken stock.
- Add extra tomato punch: You can add a bit of tomato puree or tomato paste to make an even more flavorful sauce.
- Go dairy-free: A plant-based cream and nutritional yeast substitute nicely for the double cream and Parmesan.
- Add some heat: A sprinkle of extra chili flakes or a dash of smoked paprika makes it fiery and fun.
- Experiment with pasta: While penne is my go-to, farfalle pasta or gluten-free pasta works just as well.
What I Pair with Marry Me Chicken Pasta Recipe
When it comes to sides, I like to keep it simple to let the pasta shine. Here are my favorite pairings:
- Fresh salad: A crisp spinach or arugula salad with balsamic vinaigrette balances the richness perfectly.
- Garlic bread: This recipe not optional in my house — perfect for soaking up that luscious sauce. Using fresh garlic is simply a must!
- Roasted vegetables: Broccoli or asparagus adds earthy flavors and vibrant color.
- A glass of wine: A crisp Sauvignon Blanc or Pinot Grigio is my pick, but feel free to pour your favorite.
My Top Tips for Success
- Save that pasta water: Trust me, it’s liquid gold! It’s great for thinning out the sauce if it gets too thick.
- Cook chicken with care: Medium heat works best to avoid drying it out, and letting it rest before slicing keeps it juicy.
- Add spinach at the end: I prefer it just wilted for that vibrant green pop.
- Don’t skimp on fresh basil: It’s a game-changer for garnish and flavor.
Storing and Reheating Leftovers
I’m all about making life easier. Here's how to store leftovers:
- Fridge: Transfer cooled pasta to an airtight container and refrigerate for up to 3 days.
- Freezer: Yes, it freezes well! Portion it into freezer-safe containers and store for up to 1 month.
- Reheating: Warm it on the stovetop over medium heat, adding a splash of chicken stock or heavy cream to revive the sauce. To reheat it quicker, the microwave works, but I recommend covering the dish to retain moisture.
FAQs
Can I use a different cut of chicken for Marry Me Pasta?
Definitely! While I usually go for boneless, skinless chicken breast, chicken thighs are juicier and just as delicious. Bone-in cuts work too but will need a bit more cooking time.
How do I keep the chicken from drying out or getting tough?
My trick? Don’t overcook it! Use a meat thermometer to ensure the internal temperature reaches 165°F, and let it rest before slicing to lock in the juices.
How can I make this spicy?
I love adding extra crushed chilli flakes or a pinch of cayenne pepper to the sauce. For a bigger kick, drizzle in chili oil or stir in some chopped fresh chilies.
My sauce is too thick. What do I do?
Easy fix! Stir in a splash of reserved pasta water, chicken stock, or heavy cream. Add a little at a time until you get the consistency you’re after.
Why is it called "Marry Me Chicken Pasta"?
Let me tell you, this dish is a keeper! Legend has it that it’s so good, it’s been known to inspire marriage proposals. I’m not sure about that, but I do know it’s a surefire hit every time I make it. With tender chicken, perfectly cooked pasta, and a flavorful creamy sauce, this recipe wins hearts at first bite. It’s my go-to for romantic dinners and cozy nights in.
Other Pasta Recipes You Will Enjoy
📖 Recipe
Marry Me Chicken Pasta
- Total Time: 35 minutes
- Yield: 4 portions 1x
- Diet: Halal
Description
Marry me chicken pasta recipe is cooked chicken breast and tender penne pasta in a flavorful, garlic creamy sauce with sun-dried tomatoes.
Ingredients
- 8 ounces penne pasta
- 1 pound boneless, skinless chicken breasts
- salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes
- ½ cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup freshly grated Parmesan cheese
- 5 ounces fresh spinach
- fresh basil leaves, chopped, for garnish
Instructions
- Cook the penne pasta in salted boiling water until al dente. Drain the pasta and set it aside.
- Season the chicken breasts with salt and pepper. Heat olive oil in a large pot or deep skillet over medium-high heat. Cook the chicken for about 6–7 minutes per side until golden brown and cooked through. Remove the chicken from the pot and let it rest.
- Add the minced garlic, Italian seasoning, and crushed red pepper flakes to the pot. Sauté for about 30 seconds until fragrant.
- Add the chopped sun-dried tomatoes and cook for another minute.
- Pour in the heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer, then stir in the grated Parmesan cheese until the sauce is smooth and creamy.
- Add the cooked pasta to the sauce and toss to coat. Stir in the fresh spinach and cook for 1–2 minutes until wilted.
- Slice the rested chicken breasts and add them to the pot, stirring to combine.
- Garnish with basil and additional Parmesan cheese. Serve immediately. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Pan Fry
- Cuisine: American
Nutrition
- Serving Size: A decent helping
- Calories: 591
- Sugar: 2.7 g
- Sodium: 386.5 mg
- Fat: 26.6 g
- Saturated Fat: 10.8 g
- Trans Fat: 0.4 g
- Carbohydrates: 48 g
- Fiber: 2.9 g
- Protein: 39.5 g
- Cholesterol: 127.2 mg
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