- Why you’ll love it
- What you’ll need
- How to make Marry Me Chicken Pasta
- Substitutions and variations
- What to serve with Marry Me Chicken Pasta
- Common Questions
- Ready, Set, Impress at Dinner!
Everyone wants a sure-fire crowd-pleaser for busy weeknights, right? Marry Me Chicken Pasta Recipe is just the ticket if your family’s picky (mine are, trust me) or you just can’t face another bland chicken dish. The thing is, regular pasta gets old fast, but this one? People actually fight for leftovers. Honestly, I’ve whipped it up for a friend after a breakup and she texted me the next day: “Are you sure you didn’t sprinkle a love potion in here?” It’s that comforting. Get your forks out, because I’m spillin’ every step.
Why you’ll love it
Okay, real talk. You know those dishes that look kind of fancy but actually aren’t that fancy? Marry Me Chicken Pasta is basically the dinner version of pajamas covered with sparkles. But here’s the kicker—it tastes like a five-star restaurant meal. Super creamy sauce, tender juicy chicken, and sundried tomato flavor that just sneaks up on you and shouts “Surprise!”
Your picky eaters? You can trick them into seconds. My kids don’t even blink at the tomatoes, which is truly wild. And if you’re going for leftovers, somehow this actually gets better by lunch. Plus, it’s all cooked in a single skillet, so you don’t spend your evening chained to the sink scrubbing pots. Sweet!
Want my honest opinion? Life is too short for sad pasta.
This recipe’s become a must-have in our house. My partner literally asked, “Can we have this every week?” Now that’s real-life approval.—Jenny P.
What you’ll need
Grab your shopping list app—or, honestly, just scribble on the back of an old receipt. Here’s what’s on deck:
Chicken breasts (I always buy the thin-sliced ones… but you do you) A box of pasta (penne is a safe bet—sticks to the sauce like a champ) Heavy cream—or half and half, if you’re feeling virtuous, but don’t come at me if it’s not as dreamy Chicken broth (yes, you need a splash, trust me) Sun-dried tomatoes packed in oil Fresh garlic (not the powder, real cloves) Parmesan cheese (freshly grated is better, but bagged is fine) Olive oil, Italian seasoning, salt, black pepper, red pepper flakes (for the “wow” factor)
Don’t forget a big skillet and decent tongs (you’ll thank me when you’re mixing everything together).
How to make Marry Me Chicken Pasta
Start by cooking the pasta—just follow the box, but leave it a bit firm. It’s gonna get extra time later. As that’s going, season the chicken with salt, pepper, and Italian stuff. Heat up olive oil in your skillet and brown that chicken on each side till golden (about 4-5 minutes per side). Move it to a plate for a sec.
Now in that same pan (don’t toss the chicken bits), toss in garlic and sun-dried tomatoes. Give it a minute till it smells fantastic. Pour in the chicken broth, then heavy cream. Stand back—this part looks all sorts of fancy when it bubbles. Sprinkle in your Italian seasoning and, if you like a bit of a kick, some red pepper flakes.
Chicken goes back in, then you let it all simmer till the sauce is creamy. Toss in the pasta and let everything mingle for a couple minutes. Finish with parmesan sprinkled over the top. Done. No complicated steps, promise.
Quick tip: save a splash of pasta water, just in case the sauce needs thinning. But I mean, thick and creamy is the dream, right?
Substitutions and variations
Maybe your fridge situation is, let’s say, less than perfect. No big deal! If you’re out of heavy cream (it happens), try using half-and-half or even evaporated milk for a lighter twist. Chicken thighs totally work instead of breasts—actually, they stay juicier, but some folks don’t like dealing with bones.
Not a huge fan of sundried tomatoes? Use a few roasted red peppers. Also, if you’re chasing extra veggies, try wilting in a handful of baby spinach toward the end. The kids might not notice. Gluten-free pasta is fair game, or whole wheat for a bit more “health” (but don’t expect miracles on taste).
Picky eaters or allergies in your crew? Go for dairy-free cream and a vegan parmesan to make it plant-based. There are so many ways to riff on this. Basically, don’t let a missing ingredient keep you from joy.
What to serve with Marry Me Chicken Pasta
There’s no shame in eating this straight out of the skillet—been there, done that. But if you want to feel like you’ve really got it together, here are some easy ideas:
- Crusty bread for mopping up all that ridiculous sauce (my #1 choice)
- Light salad with a sharp vinaigrette—balances the richness, trust me
- Simple roasted veggies like broccoli or asparagus (use the oven while you simmer)
- Garlic knots if you’re feeling extra
Honestly, you can pair just about anything with Marry Me Chicken Pasta because it’s the sort of warm, cozy meal that plays well with others.
Common Questions
Can I make this ahead of time?
Yep, prepped pasta and chicken can chill in the fridge for a couple of days. Just save some sauce to keep it moist when reheating.
What kind of pasta works best here?
Penne’s a classic pick, but rigatoni, rotini, or even fettuccine slides in fine. Basically, anything with nooks for sauce.
Will kids actually eat sun-dried tomatoes?
Mine did, which is borderline shocking. Chop them smaller if your crew’s suspicious.
How do you reheat leftovers?
A splash of milk or cream in the microwave does wonders. Don’t let it dry out!
Can I freeze it?
Technically yes, though creamy pastas sometimes separate a bit upon thawing. Tastes just as good though.
Ready, Set, Impress at Dinner!
So now you’re loaded up with everything you need for a Marry Me Chicken Pasta Recipe that’ll be on repeat in your kitchen. Remember—it’s not about making it “perfect,” it’s about feeding people you care about (even if that’s just you on a Tuesday night). Try it once, and hey, maybe you’ll get a marriage proposal or just a smile and a clean plate. Still a win. If you need a little pasta-cooking help, Serious Eats has a cheat sheet that’s saved me more than once. Go on—knock their socks off!
Marry Me Chicken Pasta
Equipment
- Large Skillet
- Tongs
- Pot for Pasta
Ingredients
- 2 tbsp olive oil
- 2 chicken breasts thinly sliced
- salt and pepper to taste
- 1 tsp Italian seasoning
- 3 garlic cloves minced
- 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/4 tsp red pepper flakes optional
- 1/2 cup parmesan cheese grated
- 8 oz penne pasta
Instructions
- Cook pasta according to package directions, leaving it slightly al dente. Reserve 1/4 cup of pasta water.
- Season chicken with salt, pepper, and Italian seasoning. Heat olive oil in a skillet and sear chicken for 4–5 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, sauté garlic and sun-dried tomatoes for about 1 minute until fragrant.
- Pour in chicken broth and heavy cream. Stir in Italian seasoning and red pepper flakes. Simmer until sauce thickens slightly.
- Return chicken to skillet and simmer a few more minutes. Slice if desired.
- Add cooked pasta and parmesan. Toss to combine. Add pasta water as needed to loosen sauce. Serve warm.