What pasta goes with Marry Me Chicken?

Penne may be the go-to pasta for Marry Me Chicken, but there are plenty of other shapes that work just as well. Rigatoni, fettuccine, and rotini are also excellent options. What matters most is picking a pasta that can catch and carry that rich, creamy sauce in every bite. Penne’s tube-like structure traps the rich garlic-parmesan sauce perfectly, making it the classic go-to.

Why is it called "Marry Me Chicken Pasta"?

The name comes from the idea that this dish is so good, it might just inspire a marriage proposal. The original recipe—featuring seared chicken in a creamy, cheesy sun-dried tomato sauce—went viral on food blogs and social media. When pasta was added, it became a complete comfort meal. The bold flavors, rich texture, and crowd-pleasing appeal gave it its romantic, tongue-in-cheek name: Marry Me Chicken Pasta .

Is Marry Me Chicken better with rice or pasta?

That depends on your taste!Marry Me Chicken served with pasta—like penne or fettuccine—offers a luxurious, satisfying bite in every forkful. But if you prefer something lighter or need a gluten-free option, white or brown rice works beautifully too. Pasta makes it feel like a complete dish on its own, while rice pairs well with roasted vegetables or a side salad.

What sides go best with Marry Me Chicken Pasta?

This creamy chicken pasta goes great with sides that offer bright flavors or a bit of texture. Top choices include: . Garlic bread or parmesan-crusted rolls . Steamed green beans or broccoli . A fresh Caesar or peppery arugula salad dressed with zesty lemon vinaigretteRoasted asparagus or carrots Choose sides that balance the richness of the sauce and bring color and texture to the plate.

Marry Me Chicken Pasta § Fall in Love with This Dreamy

Description

Creamy, rich, and bursting with sun-dried tomato flavor—this Marry Me Chicken Pasta is a 30-minute dish that’ll win hearts at the dinner table.

Ingredients

Scale

1½ pounds boneless, skinless chicken breast (cut into 1-inch cubes)

10 ounces penne pasta

½ teaspoon salt

¼ teaspoon black pepper

1 tablespoon olive oil

3 tablespoons unsalted butter

2 teaspoons minced garlic

3 tablespoons all-purpose flour

2 cups chicken broth

1 cup heavy cream

1 cup grated parmesan cheese

1 cup sun-dried tomatoes (drained and chopped)

1 teaspoon paprika

2 teaspoons Italian seasoning

Fresh basil (for garnish)

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Instructions

1. In a large pot of salted boiling water, cook penne pasta until al dente. Drain and set aside.

2. Season the chicken with salt and pepper. In a large skillet over medium-high heat, heat olive oil. Add chicken and cook for 6–8 minutes or until fully cooked. Transfer chicken to a plate and set aside.

3. In the same skillet, melt butter. Add garlic and sauté for 30 seconds. Whisk in the flour until smooth.

4. Gradually add chicken broth and heavy cream, whisking continuously. Stir in parmesan until melted and combined.

5. Mix in sun-dried tomatoes, paprika, and Italian seasoning. Let simmer for 3–4 minutes.

6. Return chicken to the skillet. Add cooked pasta and stir well until coated. If the sauce is too thick, add a splash of reserved pasta water or extra broth.

7. Top with chopped fresh basil and extra parmesan. Serve warm.

Notes

Use freshly grated parmesan for best melt and flavor.

Don’t skip the pasta water—it’s liquid gold for adjusting the sauce!

For added heat, sprinkle in some red pepper flakes.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1
Calories: 680
Sugar: 4g
Sodium: 820mg
Fat: 35g
Saturated Fat: 18g
Carbohydrates: 40g
Fiber: 3g
Protein: 45g