Creamy Marry Me Chicken Pasta — the one-pan, swoon-worthy dinner everyone talks about
There’s a reason Marry Me Chicken got its cheeky name: it’s rich, silky, and packed with flavor in a way that makes ordinary weeknights feel special. Turn it into a pasta and you get a comforting, creamy plate of decadence that’s perfect for date nights, dinner guests, or any time you want a simple but impressive meal. This Creamy Marry Me Chicken Pasta combines juicy seared chicken, a garlicky sun-dried tomato cream sauce, grated Parmesan, and al dente pasta for an unforgettable bite every time.
Below you’ll find everything you need: why this recipe works, a clear ingredients list, step-by-step numbered instructions, tips, variations, serving suggestions, storage advice, and fun context so you can cook it with confidence and a little swagger.
Why this recipe works (quick science of flavor)
Three things make this dish sing: rendered fond from the seared chicken, the umami and tang of sun-dried tomatoes, and the richness of heavy cream tempered by bright fresh herbs and Parmesan. Searing the chicken builds browned caramelized bits (the fond) on the pan which get deglazed by broth and folded into the cream — that’s where the depth lives. Pasta acts like a sponge for the silky sauce, while a sprinkle of red pepper flakes adds subtle heat that lifts the richness.
Ingredients
(use the dashes — each line is an ingredient)
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts (about 1 to 1¼ lb total), pounded to even thickness
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 3 cloves garlic, minced
- 12 oz (340 g) penne pasta (or rigatoni, fusilli)
- 1 cup (240 ml) heavy cream
- ½ cup (120 ml) low-sodium chicken broth
- ½ cup (55 g) freshly grated Parmesan cheese, plus extra for serving
- ½ cup sun-dried tomatoes, chopped (oil-packed recommended; drain and chop)
- 1 teaspoon red pepper flakes (adjust to taste)
- 2 tablespoons unsalted butter (optional, for extra richness)
- ¼ cup fresh basil leaves or fresh thyme, chopped (plus sprigs for garnish)
- 2 tablespoons chopped flat-leaf parsley (for garnish)
- Freshly ground black pepper, to finish
Instructions
(numbered, clear, and cookable)
- Bring the pasta water to a boil. Fill a large pot with water, salt it generously (it should taste like the sea), and bring to a rolling boil. Add the penne and cook until al dente according to package directions (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
- Prep and season the chicken. While the water heats, pat chicken breasts dry with paper towels. Season both sides with 1 teaspoon kosher salt and ½ teaspoon black pepper. If breasts are thick, slice them horizontally or pound them to even thickness (about ¾ inch) so they cook evenly.
- Sear the chicken. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook undisturbed 4–6 minutes per side (depending on thickness) until golden brown and cooked through to an internal temperature of 165°F (74°C). Transfer chicken to a plate and tent with foil.
- Sauté the aromatics. Reduce heat to medium. Add a small splash of oil if pan is dry, then add the minced garlic. Sauté for about 30–45 seconds until fragrant (don’t let it brown).
- Deglaze and build the sauce. Pour in the chicken broth to deglaze the pan, scraping up browned bits with a wooden spoon. Let it reduce for 1–2 minutes. Stir in the heavy cream and bring to a gentle simmer.
- Add tomatoes, cheese, and seasonings. Stir in chopped sun-dried tomatoes, red pepper flakes, and ½ cup grated Parmesan. Simmer the sauce for 3–4 minutes until slightly thickened. If using butter, whisk it in now for extra silkiness.
- Finish the sauce and return chicken. Taste and adjust seasoning with salt and pepper. Add the fresh basil (or thyme) and fold to incorporate. Return the seared chicken to the skillet and spoon sauce over the pieces; simmer 2–3 minutes to marry flavors.
- Combine with pasta. Add cooked penne to the skillet (or transfer sauce and chicken to the drained pasta pot). Toss gently to coat, adding up to ½ cup reserved pasta water until the sauce reaches the desired consistency—creamy and clingy, not soupy.
- Plate and garnish. Slice the chicken or leave whole, plate the pasta, and top with the chicken. Sprinkle with extra Parmesan, chopped parsley, and a grind of fresh black pepper. Serve immediately.
Creamy Marry Me Chicken Pasta
Ingredients
Equipment
Method
- Cook pasta in salted boiling water until al dente. Drain and set aside.
- Season chicken breasts with salt and pepper. Heat olive oil in skillet and sear chicken until golden and cooked through. Remove and set aside.
- In the same skillet, sauté garlic for 1 minute until fragrant. Stir in chicken broth and heavy cream.
- Add sun-dried tomatoes, parmesan cheese, and red pepper flakes. Stir until sauce is creamy.
- Return chicken to skillet, spoon sauce over the top, and simmer for 3–5 minutes.
- Toss in cooked pasta until fully coated with sauce. Garnish with fresh basil or thyme and extra parmesan before serving.
Notes
Tips for perfect creamy chicken pasta
- Don’t overcook the chicken. Remove the chicken a few degrees shy of 165°F; it will finish cooking while resting in the sauce and remain juicier.
- Reserve pasta water. The starchy water helps bind sauce to pasta for that silky “clinging” texture. Add a tablespoon at a time.
- Use freshly grated Parmesan. Pre-grated cheese often contains anti-caking agents and won’t melt as smoothly.
- Sun-dried tomatoes: Oil-packed are more forgiving and more flavorful; if using dry-packed, rehydrate in warm water or a splash of broth first.
- If your sauce breaks: Whisk in a tablespoon of cream or a small knob of butter off heat to bring it back together. Low heat helps maintain emulsion.
Variations & swaps (make it yours)
- Spicy Marry Me Pasta: Add 1 teaspoon of Calabrian chili paste or extra red pepper flakes.
- Lightened version: Swap half the cream for full-fat coconut milk (for a dairy alternative) or use ½ cup cream + ½ cup whole milk. Note: texture will be slightly lighter.
- Vegetarian: Replace chicken with seared portobello slices or roasted cauliflower steaks. Add a cup of sautéed spinach or kale for extra greens.
- Protein swap: Use boneless skinless chicken thighs (juicier and more forgiving), or substitute shrimp — cook shrimp for 2–3 minutes per side and add to sauce at the end.
- Cheese variations: Stir in ¼ cup mascarpone for extra creaminess, or swap half the Parmesan for Pecorino Romano for saltier tang.
Make-ahead, storage & reheating
- Make-ahead: You can prepare the sauce a day ahead (without adding the pasta). Reheat gently on the stove and add reserved pasta water to loosen if needed. Reheat chicken in the sauce to prevent drying.
- Storage: Store leftover pasta and chicken in an airtight container in the refrigerator for up to 3 days.
- Freezing: Not recommended for best texture because cream sauces can separate when frozen and reheated. If you must freeze, keep sauce separate from pasta and reheat slowly, whisking in a splash of cream.
- Reheating: Warm gently over low heat on the stovetop with a splash of broth or cream to refresh the texture.
Serving suggestions & pairings
- Vegetable sides: A crisp arugula salad with lemon vinaigrette or roasted asparagus brightens the rich pasta.
- Bread: Serve with crusty garlic bread or a warm baguette to sop up the sauce.
- Wine pairing: A medium-bodied white like Chardonnay or a light red like Pinot Noir complements the cream and tomatoes.
- Garnish ideas: Fresh basil, chopped parsley, a squeeze of lemon, or extra cracked black pepper all brighten and finish the dish beautifully.
Fun facts & cultural context
The name “Marry Me Chicken” comes from a viral blog/recipe trend claiming the dish is so delicious it could inspire a proposal — a playful marketing hook that points to how comfort food often becomes part of date-night lore. The dish itself is rooted in Italian-inspired flavors (Parmesan, olive oil, sun-dried tomatoes) combined with modern American comfort cooking (heavy cream, pan-seared chicken), so it’s a hybrid beloved for its immediacy and richness.
Frequently Asked Questions (FAQ)
Q: Can I use another pasta shape?
A: Absolutely. Penne, rigatoni, or fusilli work best because their ridges/troughs hold sauce.
Q: My sauce is too thin — how do I thicken it?
A: Simmer a bit longer to reduce liquid, or whisk in a tablespoon of cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and simmer until thickened.
Q: Can I make this dairy-free?
A: Use coconut cream or a creamy cashew sauce and swap Parmesan for a vegan hard-style cheese. Texture will differ slightly.
Q: How to keep the sauce from separating?
A: Keep heat moderate (simmer, not boil) and add cheese off-heat to avoid curdling. Freshly grated cheese emulsifies better.
Final notes — why you should make this tonight
This Creamy Marry Me Chicken Pasta hits a sweet spot: it looks and tastes like restaurant food but cooks in under an hour with minimal fuss. It’s flexible (swap proteins or make it vegetarian), family-friendly, and ideal for when you want to impress without the stress. Whether you’re cooking for a special someone or craving cozy comfort, the velvety sauce and sun-dried tomato brightness make this dish a new go-to.
