OK so I’m sitting here staring at my laptop with a coffee that went cold like 47 minutes ago because I got distracted by Charlie barking at literally nothing outside the window… again. But I PROMISED myself I’d finally write up this Marry Me Chicken Pasta recipe that completely saved my butt last month when James’ boss unexpectedly stopped by for dinner. (WHO DOES THAT???)
Anyways, this dish. Omg you guys. It’s soooo ridiculously good that there’s legit a reason it’s called Marry Me Chicken Pasta. Like, if you’re trying to lock someone down, THIS MIGHT DO IT. It definitely did not help my single friend Trish when she made it for her Hinge date tho (the guy turned out to be allergic to dairy and didn’t mention it?!?! dating in 2025 is a NIGHTMARE).
What Even IS Marry Me Chicken Pasta? (And why it’s worth the calories)
Marry Me Chicken Pasta is basically heaven in a bowl – it’s this creamy, cheesy pasta situation with juicy chicken and these little flavor bombs of sun-dried tomatoes that’ll make you wanna slap someone. I mean not literally. Unless it’s James when he says “didn’t you just make this last week?” YES I DID AND WE’RE HAVING IT AGAIN BECAUSE IT’S THAT GOOD.
The name comes from this whole legend that it’s sooooo delicious that someone would propose after eating it. I honestly think that’s a bit dramatic but also… I’d prolly marry someone who made this for me regularly too??? #noshame
Why This Recipe Makes Me Feel Like I Actually Know What I’m Doing in the Kitchen
I’m not gonna pretend I’m some amazing chef (Emma still brings up the Great Thanksgiving Turkey Fire of 2021), but this recipe makes me feel like I could maybe possibly compete on one of those cooking shows. You know, the ones where they don’t actually eliminate anyone and everyone’s super nice.
What makes this dish so freaking perfect:
- It’s basically impossible to mess up (I’ve tried, accidentally, multiple times)
- The sauce is like… illegally good. I want to bathe in it but that would be weird and also a waste of good sauce
- It LOOKS fancy but is actually stupid easy
- You can customize it based on what’s in your fridge (or what you forgot to buy, which happens to me constantly)
- My family actually eats it without complaining which is basically a 5-star Michelin review in this house
Stuff You Need to Make This Magical Dinner Happen
Okay let’s get to the ingredients you need. I’m not gonna be all cutesy and call this a “shopping list” when we both know you’re gonna frantically search your pantry 10 minutes before cooking and then make a last-minute Target run like I always do.
For the Chicken Part:
- 2 big ol’ chicken breasts (I’ve used thighs too when they were on sale)
- 1 teaspoon salt (I use kosher but whatever you have works)
- ½ teaspoon black pepper (freshly ground if you’re fancy, pre-ground if you’re me most days)
- 1 teaspoon garlic powder (not garlic salt!! I learned this the hard way and omg so salty)
- 1 teaspoon paprika (I use smoked because I bought a giant container in 2020 and still haven’t used it all)
- 2 tablespoons olive oil (the good stuff if company’s coming, the cheap stuff if it’s just us)
For the OMG-This-Is-Good Sauce:
- 3 cloves garlic, minced (or 5 if you’re me and trying to ward off vampires)
- ½ cup sun-dried tomatoes, chopped (the ones in oil are better but drain them or your sauce gets weird)
- 1 cup chicken broth (I’ve used the bouillon cubes in a pinch)
- 1 cup heavy cream (DO NOT try to substitute milk, learn from my mistakes people)
- 1 teaspoon Italian seasoning (or whatever random Italian-ish herbs you have)
- ½ teaspoon red pepper flakes (skip if spicy food makes you sad)
- 1 cup parmesan cheese, grated (the real stuff not the powder in the green can, trust me)
- 2 tablespoons butter (salted or unsalted, I can never remember which one you’re supposed to use)
For the Pasta:
- 8 ounces fettuccine or penne pasta (or whatever shape was on BOGO at Kroger)
- Salt for the water (the amount I use varies wildly depending on my mood)
Stuff to Make It Look Pretty at the End:
- Fresh basil if you remember to buy it and it hasn’t turned to black goo in your fridge
- Extra cheese because MORE CHEESE
- Black pepper because it looks fancy
But What If I Don’t Have Everything??
Ok here’s the deal. I almost NEVER have exactly what a recipe calls for because I either 1) forgot to buy it, 2) thought I had it but actually used it all last week, or 3) Ryan ate it as a midnight snack. So here are some swaps that totally work:
Protein Options:
- Chicken thighs instead of breasts (actually juicier tbh)
- Shrimp (cook these way less time tho!!)
- My vegetarian friend Melissa uses mushrooms and says it’s amazing
If You Can’t Do Dairy (or don’t want to):
- Coconut cream instead of heavy cream works pretty good
- Nutritional yeast instead of parmesan (it’s not the same but it’s FINE)
- But honestly if you’re dairy-free, you might wanna just make something else because this recipe is basically a love letter to dairy products
Low-Carb Version:
- Zucchini noodles instead of pasta (not as good but whatever)
- Fewer sun-dried tomatoes (sadness)
- More chicken, less pasta
Need More SPICE?
- Double the red pepper flakes
- Add cayenne if you’re feeling dangerous
- I once added hot sauce because I was feeling rebellious and it was actually pretty good
How to Actually Make This Stuff – Step by Step
Alright now for the actual cooking part. I’m gonna break this down real simple because I hate when recipes assume you know what “fold gently” means or whatever.
Step 1: Deal With the Pasta First
- Get a big pot of water boiling and throw some salt in there
- Chuck in your pasta and cook it till it’s al dente (that means still a little firm when you bite it)
- IMPORTANT!!! Save like ½ cup of the pasta water before you drain it!!! I always forget this step and then have to use tap water which is NOT THE SAME
- Drain the rest and set aside
Step 2: Make Your Chicken All Yummy
- Pat the chicken dry with paper towels (I sometimes skip this when I’m in a hurry but it does make a difference)
- Mix all the seasonings together and rub them all over your chicken
- Heat up the olive oil in a big skillet till it’s hot but not smoking
- Cook the chicken for like 5-6 minutes on each side until it’s golden and not pink inside
- Take it out and let it rest on a plate
I’ve definitely overcooked the chicken before and it still tasted fine so don’t panic.
Step 3: Make the Sauce That’ll Change Your Life
- In the same pan (DO NOT WASH IT – those brown bits are flavor gold), throw in the butter
- Once it’s melted, add the garlic and cook for like 30 seconds till it smells amazing
- Toss in the sun-dried tomatoes and let them hang out for a minute or two
- Pour in the chicken broth and scrape the bottom of the pan with a wooden spoon (this is called deglazing and makes me feel chefy)
- Add the heavy cream, Italian seasoning, and red pepper flakes
- Let it bubble away for about 5 minutes, stirring occasionally (this is when I usually check Instagram and then panic because the sauce is almost boiling over)
Step 4: Make It Cheesy and Bring It All Together
- Turn the heat down low and add the parmesan a little at a time, stirring until it’s all melty and smooth
- Toss in the pasta and mix everything together
- If it seems too thick or gloopy, splash in some of that pasta water you saved (you DID save it, right???)
Sometimes my sauce breaks and gets all grainy looking. When this happens I just call it “rustic” and pretend I meant to do that.
Step 5: Final Assembly and Looking Fancy
- Slice up the chicken into strips (or just tear it apart with two forks if you’re being casual)
- Either mix the chicken into the pasta or arrange it on top if you’re trying to impress someone
- Sprinkle with fresh basil, more cheese, and some black pepper
- Serve immediately while making inappropriate moaning sounds because it’s that good
Stuff People Mess Up When Making This (Including Me)
Listen, I’ve made this recipe like 17 times and still manage to mess something up almost every time. Here’s what to watch out for:
❌ Cooking the Chicken Too Long
I get distracted by literally anything (last time it was a TikTok about organizing spice drawers) and then my chicken turns into leather. Use a meat thermometer if you have one!
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❌ Not Scraping the Pan
There’s all this flavor stuck to the bottom of the pan after cooking the chicken. If you don’t scrape it up when you add the broth, you’re missing out on the good stuff.
❌ Adding All the Cheese at Once
I did this once and ended up with a cheese blob instead of a smooth sauce. Add it gradually and keep the heat low.
❌ Forgetting the Pasta Water
The starchy pasta water is like magic for making the sauce silky. I’ve forgotten it so many times that I now put a coffee mug right next to the colander as a reminder.
Tips From Someone Who’s Definitely Not a Chef But Cooks A Lot
Some tips I’ve picked up from making this way too often:
- Buy a block of parmesan and grate it yourself. The pre-shredded stuff has anti-caking agents that make your sauce weird.
- Let the chicken REST before cutting it. James always tries to cut into it immediately and then complains when all the juices run out.
- A splash of lemon juice at the end cuts through the richness and makes everything pop.
- Warm your plates in the oven for like 2 minutes before serving if you’re feeling extra fancy.
What to Serve With This So You Feel Like a Proper Adult
When I make this, I try to add something green to the table so I can pretend I’m being healthy.
Side Dishes That Work Great:
- Garlic bread (the frozen kind is FINE)
- A simple salad (I throw together whatever lettuce didn’t go slimy in the produce drawer)
- Roasted asparagus (my go-to when I’m trying to be fancy)
- Steamed broccoli (which my kids used to call little trees and now they’re adults and I miss those days)
Drinks That Make It Feel Special:
- White wine (Chardonnay if you’re classy, whatever’s on sale if you’re me)
- Sparkling water with lemon (when I’m pretending to be healthy)
- Just regular water if I forgot to buy anything else
Storing Leftovers (If There Are Any)
I rarely have leftovers of this because we all eat like it’s our last meal, but when I do:
How to Store It:
- In the fridge: Put it in a container with a lid and it’ll last about 3 days.
- In the freezer: You CAN freeze it for like 2 months, but the sauce might get weird when you reheat it.
Best Ways to Reheat:
- On the stove: Low heat with a splash of cream or milk to bring the sauce back to life.
- Microwave: 30 seconds, stir, 30 more seconds, repeat until hot. Works in a pinch but not as good.
- Oven: Cover with foil and warm at 300°F for about 15 minutes. This takes forever but works if you’re reheating a big batch.
Marry Me Chicken Pasta FAQs
I get sooo many questions about this recipe, so here are the answers to the most common ones:
Why is it called “Marry Me Chicken Pasta”?
The story goes that this dish is so ridiculously delicious that after tasting it, someone would immediately propose marriage to the chef! The combination of creamy sauce, tender chicken, and perfectly cooked pasta makes for a meal that’s both romantic and impressive.
What pasta works best for Marry Me Chicken?
Penne pasta is perfect because the ridges hold onto the creamy sauce. Other great options include fettuccine, rigatoni, or farfalle. Choose a pasta shape that can trap and hold the rich sauce for maximum flavor in every bite.
What is Marry Me Chicken made of?
The classic recipe includes seared chicken breasts, a creamy sauce with garlic, sun-dried tomatoes, heavy cream, parmesan cheese, and Italian seasonings. When combined with pasta, it becomes a rich, flavorful meal that’s perfect for special occasions.
What pairs well with Marry Me Chicken?
Marry Me Chicken pairs wonderfully with:
- A fresh green salad with vinaigrette
- Garlic bread or crusty baguette
- Steamed or roasted vegetables like asparagus or broccoli
- A glass of white wine such as Chardonnay or Sauvignon Blanc
What’s the origin story of Marry Me Chicken?
While the exact origins aren’t clear, this dish gained popularity through food blogs and social media because of its catchy name and incredible flavor. It’s become a symbol of romantic home cooking that’s guaranteed to impress whoever you’re serving it to.
How do you properly combine sauce with pasta?
For the perfect marriage of sauce and pasta:
- Cook the pasta just shy of al dente
- Reserve some pasta water before draining
- Add the pasta directly to the simmering sauce to finish cooking
- Add splashes of pasta water as needed to get the right consistency
- Toss thoroughly to coat every strand or piece with the delicious sauce
More Drool-Worthy Recipes You Might Like
If you liked this recipe and want more easy but impressive dinner ideas, check out these other favorites from my blog:
- Garlic Butter Chicken Bites with Parmesan Pasta – Another creamy pasta dish that’s ready in under 30 minutes!
- Cheesy Chicken Alfredo Lasagna – When you want comfort food that feeds a crowd.
- Chicken Milanese with Crispy Coating – The secret to the crunchiest chicken ever.
- Smothered Chicken and Rice – A one-pan meal that’s pure comfort.
Final Thoughts From Someone Who Burned Pasta Once
I’ve probably made this Marry Me Chicken Pasta recipe more times than I’ve remembered to water my plants (sorry, dead fern in the living room). While the name might be a bit much sometimes I wonder who came up with it?? like was it actually proposed over? it really is that good.
If you’re looking for more amazing chicken pasta recipes, check out The Recipe Critic’s version which is also fantastic but I like mine better because I add more garlic. Always more garlic.
Now excuse me while I go make this again because writing about it has made me hungry and James is working late and won’t know I made his favorite dish without him. More for meeeee!