Marry Me Chicken Pasta Recipe – Creamy, Flavorful & Restaurant-Worthy.

There are some dishes that make people fall in love at first bite — and Marry Me Chicken Pasta is absolutely one of them. Tender chicken simmered in a garlicky sun-dried tomato cream sauce, tossed with pasta and finished with Parmesan and herbs. It’s rich, savory, and layered with flavor in a way that feels both comforting and special.

The story goes that the original “Marry Me Chicken” got its name because it was so good, it could inspire a marriage proposal. Whether that’s true or not, one thing’s certain: this dish has a way of winning hearts. It’s perfect for a cozy date night, a family dinner, or anytime you want to serve something impressive without spending hours in the kitchen.

This recipe combines the best parts of classic Marry Me Chicken with the heartiness of a creamy pasta dish. The sauce clings beautifully to the noodles, the chicken is juicy and flavorful, and the entire meal comes together in under 45 minutes.

Ingredients

For the Chicken

2 large boneless, skinless chicken breasts
Salt and black pepper, to taste
1 teaspoon paprika
1 teaspoon garlic powder
2 tablespoons olive oil

For the Sauce

3 cloves garlic, minced
½ cup sun-dried tomatoes, chopped (packed in oil, drained slightly)
1 cup chicken broth
1 cup heavy cream
½ cup freshly grated Parmesan cheese
1 teaspoon dried thyme (or 1 tablespoon fresh)
1 teaspoon dried oregano
½ teaspoon red pepper flakes (optional, for a gentle kick)
Salt and pepper to taste

For the Pasta

12 oz pasta (penne, rigatoni, or fettuccine work beautifully)
½ cup reserved pasta water
Fresh basil or parsley, chopped, for garnish

Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Before draining, reserve ½ cup of the pasta water for later. Drain and set aside.

Step 2: Prepare the Chicken

Slice the chicken breasts horizontally to create 4 thin cutlets. Pat them dry and season both sides with salt, pepper, paprika, and garlic powder.

In a large skillet, heat olive oil over medium heat. Sear the chicken cutlets for 4–5 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F / 74°C).

Transfer the cooked chicken to a plate and tent with foil to keep warm.

Step 3: Build the Sauce

In the same skillet (don’t wipe it out), reduce the heat to medium-low. Add the minced garlic and sauté for 30 seconds until fragrant.

Stir in the chopped sun-dried tomatoes and cook for another 1–2 minutes to release their flavor.

Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes to slightly reduce.

Add the heavy cream, Parmesan, thyme, oregano, and red pepper flakes. Stir until the cheese melts and the sauce is smooth. Season with salt and pepper to taste.

Step 4: Combine Everything

Return the chicken to the skillet and spoon the sauce over the top. Simmer for 3–4 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Add the cooked pasta directly into the skillet. Toss gently to coat the pasta in the creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

Step 5: Serve & Garnish

Slice the chicken into strips or leave the cutlets whole. Serve the pasta topped with chicken, extra sauce, a sprinkle of fresh basil or parsley, and a little more Parmesan if you like.

Flavor & Texture Notes

This Marry Me Chicken Pasta is the perfect marriage (pun intended) of bold flavors and satisfying textures:

The Chicken: Juicy, well-seasoned, and golden brown for maximum flavor.
The Sauce: Creamy, garlicky, and infused with the sweetness of sun-dried tomatoes, balanced by herbs and a subtle heat from red pepper flakes.
The Pasta: Coated in sauce without feeling heavy, thanks to the balance of broth and cream.
Overall Dish: Rich but not overwhelming — each bite has layers of flavor that build without being fussy.

Tips & Variations

Use Chicken Thighs: For even more flavor, swap chicken breasts for boneless, skinless thighs. Adjust cooking time as needed.
Pasta Shape Matters: Short shapes like penne and rigatoni catch the sauce beautifully, but fettuccine gives it a more luxurious restaurant feel.
Adjust Creaminess: For a lighter sauce, reduce the heavy cream to ½ cup and add a little extra broth. For extra richness, stir in a knob of butter at the end.
Make it Spicier: Increase the red pepper flakes or add a pinch of cayenne for a little extra heat.
Add Greens: Wilted spinach or kale stirred into the sauce at the end adds freshness and color.
Bacon Twist: Crisped pancetta or bacon bits sprinkled on top add smoky depth.

Storage & Make-Ahead

Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
Reheat: Warm gently on the stovetop over low heat with a splash of broth or cream to loosen the sauce. Avoid microwaving for too long, which can dry out the chicken.
Freezer: Cream-based sauces don’t freeze perfectly, but the chicken and sauce (without pasta) can be frozen for up to 2 months. Thaw overnight and toss with freshly cooked pasta before serving.
Make-Ahead Tip: You can cook the chicken and prepare the sauce earlier in the day. Reheat gently, then toss with fresh pasta just before serving.

Serving Suggestions

This Marry Me Chicken Pasta is a star on its own, but you can make it a full meal with:

Garlic Bread: Perfect for soaking up the extra sauce.
Simple Green Salad: A crisp salad with lemon vinaigrette balances the richness.
Roasted Vegetables: Asparagus, broccoli, or zucchini make great companions.
Wine Pairing: A crisp Chardonnay or Sauvignon Blanc complements the cream sauce beautifully.

For a restaurant-style presentation, twirl the pasta into bowls, nestle sliced chicken on top, spoon over the sauce, and finish with fresh herbs and a generous sprinkle of Parmesan.

FAQ

Can I make this without heavy cream?

Yes. Substitute with half-and-half for a lighter sauce, or use full-fat coconut milk for a dairy-free alternative. The flavor will be slightly different but still delicious.

Can I use pre-cooked chicken?

You can, but fresh seared chicken gives the best flavor since it creates those browned bits that enrich the sauce. If using cooked chicken, add it when the sauce is simmering so it heats through gently.

How do I keep the sauce from separating?

Keep the heat moderate and avoid boiling the cream sauce once the cheese is added. Stir gently and consistently.

Can I double this recipe?

Absolutely. Just make sure to use a large enough skillet or Dutch oven so the pasta and sauce have room to combine evenly.

Can I make it vegetarian?

Yes! Skip the chicken and use vegetable broth. Add roasted mushrooms or chickpeas for a protein boost.

Conclusion

This Marry Me Chicken Pasta Recipe has everything you want in a comforting, restaurant-worthy meal: juicy chicken, a rich and flavorful sauce, and perfectly coated pasta. It’s simple enough for a weeknight but special enough for a date night or dinner party.

The creamy garlic sun-dried tomato sauce truly makes it memorable — it’s the kind of dish people will ask for again and again. Serve it with a crisp salad and garlic bread, pour a glass of wine, and you’ve got a meal that’s bound to impress.

Whether or not it leads to a proposal, this is one recipe you’ll want to keep in your regular rotation.