How to Make Marry Me Chicken Pasta

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Marry Me Chicken Pasta: A Creamy Classic to Savor

Marry Me Chicken Pasta combines tender chicken, creamy sun-dried tomato sauce, and perfectly cooked pasta in a dish that’s not just comforting—it’s captivating. This recipe’s appeal goes well beyond its playful name. From quick weeknight dinners to date-night specials, Marry Me Chicken Pasta hits all the right notes for anyone who loves creamy, savory meals.

Why Marry Me Chicken Pasta Wins Hearts

Marry Me Chicken Pasta gained popularity for more than just its catchy moniker. This recipe delivers big flavors with minimal fuss, allowing cooks at any skill level to serve up a meal that tastes restaurant-quality.

• Creamy Sauce With Depth: The velvety base combines heavy cream, Parmesan cheese, and chicken broth for a harmony of richness and flavor.
• Sun-Dried Tomato Punch: These tangy tomatoes bring a burst of umami and sweetness, lifting the entire dish.
• Layered Seasonings: Seasoned chicken, herbs, and red pepper flakes create warmth without overpowering subtler notes.
• Versatility: Choose your favorite pasta shape, add-ins, or side dishes to customize the meal for any occasion.
• Time Efficiency: Ready in about 30 minutes, this meal won’t keep you tied to the stove.

Essential Ingredients

Each ingredient contributes to the magic of this dish. Here’s what you’ll need and why each item matters:

Primary Components

• Chicken Breasts: Boneless and skinless cuts cook up juicy when properly seasoned and seared.
• Pasta: Penne, rigatoni, fusilli, or spaghetti all work. Tube-shaped pastas carry the sauce in every bite.
• Olive Oil & Butter: Olive oil sears the chicken, while butter enriches the sauce and sautéed aromatics.

Sauce Staples

• Garlic: A staple aromatic, it flavors the oil and infuses the cream sauce.
• Chicken Broth: This adds savory depth and helps balance the richness of the cream.
• Heavy Cream: The key to a smooth, luxurious sauce that’s thick but pourable.
• Parmesan Cheese: Brings saltiness and nutty notes. Freshly grated delivers the best melt.
• Sun-Dried Tomatoes: Their sweet, tangy profile contrasts the cream for layers of flavor.

Extras & Seasonings

• Fresh Basil: Adds color and a bright, herby note.
• Paprika & Garlic Powder: Boosts the flavor of the chicken.
• Dried Herbs (thyme, oregano): Supports the sauce with subtle background flavors.
• Red Pepper Flakes: Lends gentle heat—use more or less depending on your preference.
• Salt & Black Pepper: Adjust generously to taste.

Ingredient Quantities Table

How to Make Marry Me Chicken Pasta

Follow these steps for creamy, satisfying pasta packed with flavor:

1. Season the Chicken

Pat chicken breasts dry. Combine paprika, garlic powder, salt, and black pepper. Rub over both sides of the chicken for even coverage. This layer forms a spiced crust when seared and infuses the meat with flavor.

2. Sear the Chicken

Heat olive oil in a wide skillet over medium heat. Add chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through. Transfer to a plate; tent loosely with foil to rest. Resting keeps the chicken juicy and makes slicing cleaner.

3. Boil the Pasta

While chicken cooks, bring a large pot of salted water to a boil. Add the pasta and cook until al dente (usually 1-2 minutes less than package instructions). Reserve ½ cup of pasta water. Drain pasta and set aside.

4. Build the Sauce

Wipe excess oil from the skillet if needed. Add butter and let it melt over medium heat. Stir in minced garlic, sautéing until fragrant (about 1 minute).

Deglaze the pan with chicken broth, scraping up any browned bits—these add depth and color. Pour in heavy cream and bring to a gentle simmer.

Sprinkle in Parmesan cheese, stirring until the sauce thickens slightly. Add chopped sun-dried tomatoes, dried thyme, and red pepper flakes. Let the sauce bubble for 3-5 minutes, stirring often. It should coat a spoon, but still flow smoothly.

5. Combine and Finish

Slice the chicken into thin strips or bite-size pieces. Toss the drained pasta with the sauce, adding reserved pasta water a splash at a time until everything is silky and coated.

Nestle the chicken slices into the pasta and sauce mixture. Simmer for a further minute to meld flavors and reheat the chicken.

Top generously with fresh basil and a handful of extra Parmesan. Serve hot.

Tips for Perfect Marry Me Chicken Pasta

• Pick Pasta Shapes That Grip: Penne and rigatoni catch the sauce in their tubes, while fettuccine and spaghetti let creamy sauce cling to every strand.
• Balance Your Sauce: If the sauce seems too thick, thin it gradually with reserved pasta water or a splash more broth. Too thin? Simmer a bit longer, stirring often.
• Adjust Seasoning at the End: Taste and tweak salt, pepper, and red pepper flakes just before serving for the best flavor balance.
• Rest Your Chicken: Letting it sit before slicing keeps juices inside and preserves tenderness.
• Customize Add-ins: Stir in baby spinach, sautéed mushrooms, or cooked bacon for extra dimension. For example, fold in a cup of spinach during the last minute of simmering.

Pairing Ideas

Complete your meal with these side dishes:

• Garlic Bread: The classic partner, perfect for sopping up extra sauce.
• Fresh Green Salad: Crisp greens with a light lemon vinaigrette cut through the richness.
• Roasted Vegetables: Try broccoli, asparagus, or carrots for balance and color.

Storing and Reheating

Enjoy leftovers without sacrificing flavor or texture.

To Store:

• Let pasta cool fully, then transfer to an airtight container.
• Store in the refrigerator for up to 4 days.

To Reheat:

• Warm individual servings in the microwave for 2-3 minutes, stirring halfway.
• For stovetop reheating, add pasta to a skillet over medium-low heat. Splash in cream, broth, or water to smooth the sauce.

Serving Suggestions by Occasion

• Casual Family Dinner: Serve in a big bowl at the table for a communal meal.
• Date Night: Plate in shallow bowls, garnish with extra basil ribbons and a drizzle of good olive oil.
• Dinner Party: Serve with garlic knots and a simple arugula salad for an impressive, memorable menu.

Frequently Asked Questions

Can I make this ahead?
Yes. Prepare the sauce and chicken up to one day in advance. Cook pasta fresh, then warm sauce and toss together right before serving.

Can I use chicken thighs?
Absolutely. Boneless, skinless thighs are even juicier and just as flavorful.

What’s a good dairy-free substitute?
Use full-fat coconut milk instead of heavy cream, and nutritional yeast or a dairy-free Parmesan alternative.

Can I add vegetables?
Yes—try wilted spinach, sautéed mushrooms, or steamed peas for color and nutrition.

Summary

Marry Me Chicken Pasta is more than a fun name. It’s a practical, flavor-packed meal that brings simple ingredients together in a way that satisfies. Whether you’re seeking cozy comfort or aiming to impress, this creamy pasta brings everyone to the table. From its creamy sun-dried tomato sauce to its juicy seared chicken, every forkful is pure pleasure—no proposal required.

Marry Me Chicken Pasta

⭐⭐⭐⭐⭐

4.5 from 5 votes

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Course: Main Course / Cuisine: American

Prep Time 15 minutes

Cooking Time 25 minutes

Servings 4 servings

Calories 780 cal

This Marry Me chicken pasta will make anyone say, “I do!” The classic combo of sun-dried tomatoes, spinach, and cream is unbeatable. Nothing can top it.

Ingredients

• Chopped fresh basil, for garnish
• 2 tbsp olive oil
• 1 cup heavy cream (or substitute with half-and-half for a lighter version)
• Salt and black pepper, to taste
• 1 tsp dried basil
• 1 tbsp butter
• 1 cup chicken broth
• 1 tsp dried thyme
• 8 oz pasta
• ½ cup grated Parmesan cheese (plus extra for garnish)
• 1 tsp garlic powder
• 2 large boneless, skinless chicken breasts (or 4 small ones)
• 3-4 cloves garlic, minced
• 1 tsp paprika
• ½ cup chopped sun-dried tomatoes (oil-packed and drained)
• 1 tsp red pepper flakes (adjust to taste for a mild or spicy kick)

Instructions

1. Pat the chicken breasts dry with a paper towel. Season both sides generously with salt, black pepper, paprika, and garlic powder.
2. In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook until golden brown, about 5-6 minutes per side (depending on thickness). They should reach an internal temperature of 165°F. Transfer the cooked chicken to a plate and set aside.
3. While the chicken is cooking, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ½ cup of the pasta water, then drain and set aside.
4. In the same skillet, reduce the heat to medium. Add the butter and let it melt, then add minced garlic and cook until fragrant, about 1 minute. Pour in the chicken broth and bring it to a gentle simmer. Use a spatula to scrape up any browned bits from the skillet (they add flavor!).
5. Stir in the heavy cream and Parmesan cheese, whisking until smooth. Add the sun-dried tomatoes, dried thyme, dried basil, and red pepper flakes. Let the sauce simmer for 5-7 minutes, stirring occasionally, until it thickens slightly.
6. Slice the cooked chicken into strips or bite-sized pieces. Add the cooked pasta to the skillet, tossing it gently in the sauce. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency. Nestle the sliced chicken into the pasta and sauce, spooning some sauce over the chicken to coat.
7. Garnish with chopped fresh basil and a sprinkle of Parmesan cheese. Serve hot, and enjoy every creamy, savory bite!