Marry Me Chicken Pasta

This creamy Marry Me Chicken Pasta is the sort of unforgettable comfort food that gets rave reviews at the table. Tender pan-seared chicken is nestled in a silky parmesan cream sauce with bursts of tangy sun-dried tomatoes and just the right amount of garlic. I turn to this dish when I want a special meal with minimal effort but maximum reward—perfect for date night or any easy weeknight feast.

The first time I made this dish was for my anniversary dinner at home. Now it is our special-occasion favorite and always brings everyone to the kitchen when they smell it simmering.

Ingredients

• Chicken breasts: provide lean protein be sure to slice thin so they cook evenly
• Salt and freshly ground black pepper: essential for flavor depth
• Italian seasoning: brings aromatic herby notes use a good quality blend
• Olive oil: for a golden sear and richness in the pan
• Penne or rigatoni pasta: holds the creamy sauce beautifully opt for bronze-cut for a rustic texture
• Unsalted butter: for silky sauce always choose high quality for best flavor
• Garlic: finely minced for a warm background note fresh cloves are best
• Sun-dried tomatoes: bring tangy sweetness packed in oil for extra flavor
• Heavy cream: is the base of the luscious sauce choose full-fat for richness
• Chicken broth: adds savory notes low sodium works best for control
• Freshly grated parmesan cheese: melts smooth for umami flavor grate from a block for best results
• Red pepper flakes: add gentle heat completely optional
• Dried oregano: lifts the sauce with earthiness
• Fresh basil leaves: balance richness and brighten the dish
• Extra parmesan: for a final layer of savory complexity

Instructions

Cook the Pasta:

Bring a large pot of salted water to a boil and cook your pasta according to the package directions. Toss in a spoonful of salt for properly seasoned noodles. Reserve about half a cup of the pasta water before draining to adjust your sauce later if needed.

Prepare and Season Chicken:

Slice each chicken breast in half horizontally to create four thin cutlets. Pat them dry and season both sides generously with salt, pepper, and Italian seasoning for even flavor.

Sear the Chicken:

In a large skillet over medium-high heat, warm the olive oil until shimmering. Add chicken cutlets in a single layer and cook about four to five minutes per side until golden brown and just cooked through. Transfer to a plate and cover loosely with foil to keep warm and juicy.

Start the Sauce Base:

Lower the skillet to medium and add the unsalted butter. Let it melt and then stir in the minced garlic. Sauté for one minute to soften the garlic and release its fragrance, but watch carefully to avoid burning.

Simmer Sun-Dried Tomatoes:

Add the sun-dried tomatoes and cook for two minutes, stirring often to infuse the base and soften the tomatoes.

Build the Cream Sauce:

Pour in the heavy cream and chicken broth. Stir well and bring to a gentle simmer. This step helps the sauce start to thicken.

Melt in Cheese and Seasonings:

Add the parmesan cheese, red pepper flakes, and dried oregano. Stir constantly until the cheese melts into the sauce for about three minutes. Taste and season with a little more salt or pepper if needed.

Combine Chicken and Pasta:

Slice the rested chicken into strips. Add both drained pasta and chicken to the skillet with the sauce. Toss everything together, adding reserved pasta water a splash at a time until the sauce is glossy and coats every noodle.

Plate and Garnish:

Serve the pasta hot, topped with a generous shower of fresh basil and extra parmesan. If you want a little more creaminess, add a final splash of cream or a knob of butter right before serving.

Sun-dried tomatoes are my personal favorite in this sauce and my family even requests double tomatoes for extra tang and texture. My sister now stirs them into all kinds of pasta and says this recipe is her secret dinner party hit.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on low heat with a splash of water or cream to restore silkiness. Avoid microwaving on high as the sauce can separate; gentle reheating is best for texture.

Ingredient Substitutions

Swap grilled shrimp or turkey cutlets for chicken if preferred. For a vegetarian take, use sautéed mushrooms and vegetable broth. Fresh spinach or arugula can replace sun-dried tomatoes, but the original offers unbeatable savory depth.

Serving Suggestions

Pair with garlicky steamed broccoli or a simple green salad for contrast. Warm crusty bread is perfect for mopping up the sauce; leftovers make an easy lunch tossed with extra veggies or spooned over rice.

Cultural and Seasonal Notes

This pasta draws inspiration from Italian American creamy skillet dishes with a playful nod to the romantic legend that it is literally proposal worthy. In summer, try fresh cherry tomatoes instead of sun-dried or toss in baby zucchini for a seasonal twist. During cooler months a touch more cream makes this extra cozy; trust me it vanishes fast after a long day.

Seasonal Adaptations

Fresh spinach blends in beautifully during spring. Add roasted butternut squash cubes for an autumn version. In winter, swap penne for short egg noodles for added warmth.

Success Stories

Friends have sent me photos of their Marry Me Chicken Pasta saying their families now request this by name. One friend made it for her anniversary dinner with homemade egg pasta and said it was better than a fancy restaurant.

Freezer Meal Conversion

To freeze, cool the cooked dish fully and store in a freezer safe container for up to one month. Thaw overnight in the fridge then reheat gently with a splash of cream or broth for best texture. Keep in mind that creamy sauces can sometimes split a little when frozen, but stirring well usually brings them back together.

This recipe is the best way to bring effortless elegance to a weeknight dinner. Make it once, and it just might become your signature dish.

Common Recipe Questions

→ How do I keep the chicken tender?

Slice chicken into thin cutlets and avoid overcooking. Let it rest after searing for juicier results.

→ Can I use a different type of pasta?

Yes, penne or rigatoni work well, but any short pasta like fusilli or farfalle is also great.

→ How can I adjust the sauce consistency?

Add reserved pasta water gradually to loosen the sauce, or simmer longer for a thicker result.

→ What are some ways to add a twist?

Substitute shrimp for chicken or add baby spinach for extra color and nutrition.

→ Is this suitable for meal prep?

Yes. Store leftovers in an airtight container, then gently reheat with a splash of cream or broth.

→ Can I make this dairy free?

Use unsweetened non-dairy cream and vegan parmesan, but flavor and texture will be different.