I still remember the first time I made this Marry Me Chicken Pasta – my husband took one bite, looked at me with wide eyes, and said “Is this what heaven tastes like?” That’s when I knew this creamy, dreamy pasta had officially earned its name. It’s the kind of dish that makes you close your eyes and savor every bite, with tender chicken swimming in a velvety Parmesan cream sauce speckled with sweet sun-dried tomatoes.
What I love most (besides its proposal-worthy powers) is how deceptively simple it is. In about 30 minutes, you’ve got restaurant-quality pasta that feels like a warm hug on a plate. The secret? Quality ingredients treated right – like properly seared chicken to lock in juices, and letting the garlic and tomatoes work their magic in the buttery pan drippings. This recipe comes straight from my Italian grandmother’s playbook, tweaked over years of testing to be just rich enough without being heavy. Trust me, once you try it, you’ll understand why people literally name dishes after this one!
Why You’ll Love This Marry Me Chicken Pasta
This isn’t just another creamy chicken pasta—it’s the kind of dish that makes weeknights feel special. Here’s why it’s become my go-to easy pasta dinner:
- That dreamy, restaurant-worthy sauce: The blend of heavy cream, Parmesan, and sun-dried tomatoes creates a velvety coating that clings perfectly to every noodle.
- Ready in 30 minutes flat: From fridge to table before takeout could even arrive—perfect for those “what’s for dinner?” panic moments.
- Flavors that wow: Between the garlicky seared chicken and those sweet-tart tomatoes, each bite is like a mini flavor explosion.
- Endlessly adaptable: Swap in roasted peppers, add mushrooms, or kick up the heat—this Tuscan chicken pasta base loves playing dress-up.
Seriously, one bite and you’ll understand why this viral chicken recipe has everyone swooning!
Ingredients for Marry Me Chicken Pasta
Gathering the right ingredients is half the magic for this creamy chicken pasta. Here’s exactly what you’ll need, with a few key prep notes to set you up for success:
The Essentials
- 12 oz fettuccine or tagliatelle – The wide noodles hold that luscious sauce perfectly
- 2 boneless, skinless chicken breasts – About 6 oz each, pounded to even thickness
- 1 tbsp olive oil + 2 tbsp butter – For that golden sear and rich flavor base
For the Velvety Sauce
- 4 cloves garlic, minced – Fresh is best here, no jarred stuff!
- 1 cup heavy cream – The richer, the better
- ½ cup chicken broth – Low-sodium preferred
- ¾ cup grated Parmesan – Pack it lightly into your measuring cup
- ½ cup oil-packed sun-dried tomatoes, drained and sliced – That oil adds incredible flavor
- 1 tsp Italian seasoning + ½ tsp paprika – My secret flavor boosters
Finishing Touches
- ½ cup fresh spinach, chopped – Adds color and freshness
- Fresh parsley or basil – For that bright pop at the end
- Salt & black pepper + ¼ tsp red pepper flakes (optional) – Season to taste
Ingredient Substitutions & Notes
No heavy cream? Half-and-half works in a pinch (just simmer longer to thicken). Gluten-free pasta swaps in beautifully – my favorite is brown rice fettuccine. If sun-dried tomatoes aren’t your thing, roasted red peppers make a lovely sweet alternative. And here’s my tip: always use oil-packed tomatoes – the dry ones just don’t hydrate properly in the sauce. The oil they’re packed in? Gold for sautéing your garlic!
How to Make Marry Me Chicken Pasta
Now for the fun part – turning these simple ingredients into that magical creamy chicken pasta everyone raves about! Follow these steps closely, and you’ll have restaurant-quality results right from your stovetop.
Cooking the Pasta & Chicken
First, get that pasta water boiling – I use a big pot with a generous pinch of salt (it should taste like the sea!). Drop in your fettuccine and cook until just al dente – usually about 1 minute less than the package says. Trust me, you want that slight bite since it’ll keep cooking in the sauce later.
While the pasta cooks, heat your skillet – medium-high is perfect. Pat those chicken breasts dry (this is crucial for a good sear!), then season all over with salt, pepper, paprika and Italian seasoning. Add olive oil and 1 tbsp butter to the hot pan, then lay the chicken in gently. Don’t touch it for 4-5 minutes – you want that gorgeous golden crust! Flip and cook another 4-5 minutes until the internal temp hits 165°F. Transfer to a plate and let rest while you make the sauce – those juices need to redistribute!
Making the Creamy Sauce
Here’s where the magic happens! In that same skillet (keep all those tasty browned bits!), melt the remaining butter and add your minced garlic. Sauté just 30 seconds until fragrant – any longer and it might burn. Pour in the chicken broth to deglaze, scraping up all those delicious browned bits with a wooden spoon.
Now the good stuff – pour in the heavy cream and let it simmer gently for 3-4 minutes until it starts thickening slightly. Reduce the heat to medium-low and gradually sprinkle in the Parmesan, stirring constantly. Go slow here – adding it all at once can make it clump! Once smooth, stir in those gorgeous sun-dried tomatoes and red pepper flakes if using.
Combining Everything
Time to bring it all together! Slice your rested chicken diagonally – those juices should be locked in perfectly now. Add the drained pasta directly to the sauce along with the chopped spinach. Toss gently with tongs until every strand is coated in that velvety sauce. Nestle the chicken slices back in just to warm through – about 1 minute.
The finishing touch? A shower of fresh parsley or basil right before serving. That pop of green makes it look as good as it tastes! Serve immediately while it’s piping hot – this Marry Me Chicken Pasta waits for no one.
Tips for Perfect Marry Me Chicken Pasta
After making this creamy chicken pasta more times than I can count, I’ve picked up some foolproof tricks to nail it every time:
- Save that pasta water! Before draining, scoop out ½ cup of the starchy liquid. If your sauce gets too thick, a splash of this magic liquid brings it right back to silky perfection.
- Dry chicken = golden crust. Pat those breasts thoroughly with paper towels before seasoning. Any moisture will steam instead of sear, and we want that beautiful brown color!
- Control the heat. Love spice? Add extra red pepper flakes at the end. Making it for kids? Skip them entirely—the flavor is still incredible.
- Don’t rush the sauce. Let it simmer until it coats the back of a spoon—that’s when you know it’s luxuriously thick enough.
These little touches make all the difference between good and “marry me” amazing!
Serving Suggestions for Marry Me Chicken Pasta
This creamy chicken pasta deserves a supporting cast that lets it shine! My favorite way to serve it? With garlic bread for mopping up every last drop of sauce – because honestly, leaving any behind should be a crime. For something lighter, a crisp arugula salad with lemon dressing cuts through the richness perfectly.
Weeknight win: Roast some asparagus or broccoli while the pasta cooks – just toss with olive oil and salt at 425°F for 15 minutes. And if you’re feeling fancy? A chilled glass of buttery Chardonnay makes this feel like date night at home. Pro tip: Double the recipe – leftovers taste even better the next day!
Storing and Reheating Marry Me Chicken Pasta
Here’s the good news – this creamy chicken pasta tastes almost as amazing the next day! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, go low and slow – I microwave in 30-second bursts, stirring between each, with a splash of broth or cream to bring back that silky texture. Stovetop works too – just warm gently over medium-low heat, adding liquid as needed. Never boil it or you’ll risk breaking that gorgeous sauce!
Marry Me Chicken Pasta FAQs
I get asked about this creamy chicken pasta all the time, so here are the answers to the most common questions – straight from my kitchen to yours!
Can I use chicken thighs instead of breasts?
Absolutely! Thighs add amazing flavor – just increase cook time to 6-7 minutes per side since they’re thicker. Make sure they hit 165°F internally. The extra fat keeps them juicy, which pairs beautifully with the rich sauce.
What’s the best dairy-free option?
For my lactose-free friends, swap heavy cream with full-fat coconut cream (the canned kind) and use nutritional yeast instead of Parmesan. It won’t taste identical, but it’s still deliciously creamy! Just avoid almond milk – it tends to separate.
How can I make it spicier?
Easy! Double the red pepper flakes or add a pinch of cayenne with the seasonings. For serious heat lovers, stir in ½ teaspoon of Calabrian chili paste when you add the garlic – wowza!
Can I prep components ahead?
You bet! Cook chicken 1-2 days in advance and slice before storing. The sauce reheats beautifully too – just warm gently with extra cream or broth to loosen it up. Always cook the pasta fresh though – nobody likes mushy noodles!
Why did my sauce break?
Usually from overheating – keep the temp medium-low when adding cheese. If it separates, whisk in 1-2 tbsp hot pasta water vigorously to bring it back together. And always grate your own Parmesan if possible – pre-shredded has anti-caking agents that can cause clumping.
Nutritional Information
Here’s the scoop on what’s in each comforting serving of this Marry Me Chicken Pasta (because let’s be real – we’re eating it either way!): About 650 calories, with a hearty 35g protein from that juicy chicken and Parmesan. The 55g carbs come mostly from the pasta and those sweet sun-dried tomatoes. Remember, these are estimates – your exact nutrition will vary based on ingredients and portion size. The good news? That creamy sauce packs calcium from the dairy, and the spinach sneaks in some iron too. Not bad for pure comfort food!
Did You Make This Recipe?
I’d love to hear how your Marry Me Chicken Pasta turned out! Leave a rating below or snap a photo of your creamy masterpiece—tag me so I can cheer you on. Happy cooking, friends!
Print
Irresistible Marry Me Chicken Pasta in 30 Minutes
- Total Time: 30 mins
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
Creamy, dreamy, and proposal-worthy — this is the classic Marry Me Chicken Pasta. No bacon, no pork. Just pure comfort.
Ingredients
- 2 boneless, skinless chicken breasts
- 12 oz fettuccine (or tagliatelle)
- 1 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ¾ cup grated Parmesan cheese
- ½ cup sun-dried tomatoes, sliced (oil-packed, drained)
- 1 tsp Italian seasoning
- ½ tsp paprika
- ¼ tsp red pepper flakes (optional)
- Salt & black pepper, to taste
- ½ cup fresh spinach, chopped
- Fresh parsley or basil, for garnish
Instructions
- Boil pasta in salted water until al dente. Drain and set aside.
- Season chicken with salt, pepper, paprika, and Italian seasoning.
- Heat olive oil + 1 tbsp butter in a skillet over medium-high heat.
- Sear chicken 4–5 minutes per side until golden and cooked through. Remove and rest.
- In the same skillet, melt remaining butter. Add garlic and sauté 30 seconds.
- Pour in chicken broth and cream; simmer 3–4 minutes.
- Stir in Parmesan, sun-dried tomatoes, red pepper flakes, and spinach.
- Simmer until thick and velvety.
- Slice chicken and return to skillet. Add pasta and toss until coated.
- Garnish with parsley or basil. Serve hot.
Notes
- Use oil-packed sun-dried tomatoes for best flavor.
- Adjust red pepper flakes to taste.
- Fresh herbs add brightness.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 450mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg