two plates filled with pasta and chicken covered in sauce

Marry Me Chicken Pasta – Creamy, Flavorful & Irresistible!

by
Jump to Recipe·Print Recipe

This Marry Me Chicken Pasta is creamy, rich, and packed with bold flavors, making it the perfect comfort food for any occasion. Featuring juicy chicken, a luscious parmesan sun-dried tomato cream sauce, and tender pasta, this dish is so good it might just get you a marriage proposal!

With simple pantry ingredients and easy steps, this restaurant-quality pasta is a must-try for your next date night or family dinner.

two plates filled with pasta and chicken covered in sauce Save

Ingredients for Marry Me Chicken Pasta

For the Chicken:

  • 2 large boneless, skinless chicken breasts, sliced in half (to create cutlets)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • 2 tablespoons olive oil

For the Sauce:

  • 3 cloves garlic, minced
  • ½ teaspoon red pepper flakes (adjust to taste)
  • 1 cup (240ml) chicken broth
  • 1 cup (240ml) heavy cream
  • ½ cup (50g) grated Parmesan cheese
  • ½ cup (85g) sun-dried tomatoes, chopped
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon black pepper
  • ¼ teaspoon onion powder

the Pasta:

  • 12 oz (340g) penne, rigatoni, or fettuccine
  • ¼ cup fresh basil or parsley (for garnish)

Kitchen Equipment Needed

  • Large skillet or sauté pan
  • Large pot (for boiling pasta)
  • Mixing bowl
  • Tongs
  • Grater (for Parmesan)

Step-by-Step Instructions

1. Cook the Pasta

  1. Bring a large pot of salted water to a boil.
  2. Cook pasta until al dente, according to package instructions.
  3. Reserve ½ cup of pasta water, then drain and set aside.

2. Season & Cook the Chicken

  1. Pat chicken dry and season with salt, pepper, paprika, and garlic powder.
  2. Heat olive oil in a large skillet over medium heat.
  3. Cook chicken for 4-5 minutes per side, until golden brown and cooked through (internal temp 165°F/75°C).
  4. Remove from the pan and set aside.

3. Make the Creamy Sauce

  1. In the same skillet, add a bit more olive oil if needed.
  2. Sauté garlic and red pepper flakes for 30 seconds until fragrant.
  3. Pour in chicken broth, scraping the pan to deglaze.
  4. Stir in heavy cream, Parmesan cheese, sun-dried tomatoes, Italian seasoning, salt, black pepper, and onion powder.
  5. Simmer for 3-4 minutes until the sauce thickens.

4. Combine & Serve

  1. Slice the cooked chicken and return it to the pan.
  2. Add cooked pasta, tossing to coat in the sauce.
  3. If needed, add reserved pasta water to adjust consistency.
  4. Garnish with fresh basil or parsley, and serve immediately!
Save

Expert Tips for the Best Marry Me Chicken Pasta

Use freshly grated Parmesan – It melts better and gives a richer flavor.
Don’t overcook the chicken – Keep it juicy by cooking just until 165°F (75°C).
Adjust spice levels – Add more or less red pepper flakes depending on your heat preference.

Common Mistakes to Avoid

Using pre-shredded Parmesan – It doesn’t melt as smoothly as fresh.

Skipping the pasta water – It helps make the sauce silky and coats the pasta perfectly.
Overcooking the cream sauce – Simmer gently to avoid separation.

Serving and Presentation Ideas

  • Serve with crusty garlic bread to soak up the creamy sauce.
  • Add a side salad with balsamic dressing for a fresh contrast.
  • Garnish with extra Parmesan and cracked black pepper for restaurant-quality presentation.

How to Store & Reheat Leftovers

Storage:

  • Store in an airtight container in the refrigerator for up to 3 days.

Reheating:

  • Stovetop: Warm over medium-low heat, adding a splash of cream or milk.
  • Microwave: Heat in 30-second intervals, stirring in between.

Freezing:

  • Not recommended, as cream-based sauces can separate when thawed.

Variations and Substitutions

  • Make it lighter – Swap half-and-half or Greek yogurt for heavy cream.
  • Try different pasta – Use spaghetti, fusilli, or pappardelle.
  • Add veggies – Stir in spinach, mushrooms, or roasted bell peppers.

What to Serve with Marry Me Chicken Pasta

  • Garlic butter roasted asparagus
  • Caesar salad or arugula salad
  • Parmesan-crusted breadsticks

Frequently Asked Questions (FAQ)

Can I use chicken thighs instead of breasts?

Yes! Chicken thighs add extra juiciness. Cook 5-6 minutes per side.

Can I make this ahead of time?

Yes! Prepare the sauce in advance and reheat gently before adding fresh pasta.

Can I make it dairy-free?

Swap coconut cream for heavy cream and nutritional yeast for Parmesan.

Conclusion

This Marry Me Chicken Pasta is rich, creamy, and bursting with bold flavors, making it the perfect dish for date night or family dinners. With its garlicky Parmesan cream sauce, juicy chicken, and tender pasta, it’s so delicious it might just lead to a proposal!

Try this recipe today and let us know how it turned out! Don’t forget to subscribe for more indulgent pasta recipes!

Calories Per Serving

Approximate Calories: 520 kcal per serving (based on 6 servings).

Preparation Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Serves: 6

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
two plates filled with pasta and chicken covered in sauce Save

Marry Me Chicken Pasta – Creamy, Flavorful & Irresistible!

  • Author: Elisa
  • Total Time: 35 minutes
Print Recipe

Description

This Marry Me Chicken Pasta features juicy chicken, a creamy Parmesan sun-dried tomato sauce, and tender pasta! A must-try comfort dish.

Ingredients

Scale

For the Chicken:

  • 2 large boneless, skinless chicken breasts, sliced in half (to create cutlets)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • 2 tablespoons olive oil

For the Sauce:

  • 3 cloves garlic, minced
  • ½ teaspoon red pepper flakes (adjust to taste)
  • 1 cup (240ml) chicken broth
  • 1 cup (240ml) heavy cream
  • ½ cup (50g) grated Parmesan cheese
  • ½ cup (85g) sun-dried tomatoes, chopped
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon black pepper
  • ¼ teaspoon onion powder

For the Pasta:

 

  • 12 oz (340g) penne, rigatoni, or fettuccine
  • ¼ cup fresh basil or parsley (for garnish)

Instructions

1. Cook the Pasta

  1. Bring a large pot of salted water to a boil.
  2. Cook pasta until al dente, according to package instructions.
  3. Reserve ½ cup of pasta water, then drain and set aside.

2. Season & Cook the Chicken

  1. Pat chicken dry and season with salt, pepper, paprika, and garlic powder.
  2. Heat olive oil in a large skillet over medium heat.
  3. Cook chicken for 4-5 minutes per side, until golden brown and cooked through (internal temp 165°F/75°C).
  4. Remove from the pan and set aside.

3. Make the Creamy Sauce

  1. In the same skillet, add a bit more olive oil if needed.
  2. Sauté garlic and red pepper flakes for 30 seconds until fragrant.
  3. Pour in chicken broth, scraping the pan to deglaze.
  4. Stir in heavy cream, Parmesan cheese, sun-dried tomatoes, Italian seasoning, salt, black pepper, and onion powder.
  5. Simmer for 3-4 minutes until the sauce thickens.

4. Combine & Serve

 

  1. Slice the cooked chicken and return it to the pan.
  2. Add cooked pasta, tossing to coat in the sauce.
  3. If needed, add reserved pasta water to adjust consistency.
  4. Garnish with fresh basil or parsley, and serve immediately!

Notes

✔ Use freshly grated Parmesan – It melts better and gives a richer flavor.
✔ Don’t overcook the chicken – Keep it juicy by cooking just until 165°F (75°C).
✔ Adjust spice levels – Add more or less red pepper flakes depending on your heat preference.

  • Prep Time: 15
  • Cook Time: 20
  • Category: DINNER
  • Cuisine: AMERICAN

Nutrition

  • Serving Size: 6
  • Calories: 520

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!