Marry Me Chicken Pasta
So, You Want to Try Marry Me Chicken Pasta?
Alright, friend, let me tell you, if I had a dime for every time someone asked me for this recipe after a dinner at my place—well, I’d probably have enough to buy fancier parmesan. I first made Marry Me Chicken Pasta on a random Tuesday because, honestly, I was bored with the same old chicken dishes. The name made me laugh (and a little curious—would anyone actually propose over a plate of pasta?). Anyway, the first time I served it, my partner said, “Are you sure you didn’t get this form a restaurant?” which, I’ll admit, made me feel like a proper kitchen wizard for about five minutes—until I dropped the pepper grinder into the sauce. Oops.
Why I Keep Making This (And Why You Might, Too!)
I make this when we want something that feels a bit fancy but not fussy; you know? My family goes a little bonkers for it because it’s creamy but not cloying, and the chicken stays juicy (not always a given—I’ve definitely overcooked it before). Plus, the leftovers—if there are any—taste even better the next day. That is, if you can keep hungry hands away from the fridge at midnight.
And let’s be real: it’s the kind of dish that makes you look like you tried way harder than you actually did. (Except that one time when I swapped cream for skim milk. Don’t do that—unless you like disappointment.)
Stuff You’ll Need (And What I Sometimes Swap)
- 2 large boneless, skinless chicken breasts (I sometimes use thighs if they’re on sale, or even rotisserie chicken in a pinch—don’t judge!)
- About 300g (10 oz) pasta (penne is my go-to, but honestly, spaghetti or even shells will do the trick)
- 2 tablespoons olive oil (or whatever oil you grab first)
- 3-4 cloves garlic, minced (or a big spoonful of that jarred stuff if you’re in a hurry—my grandmother would be mortified, but hey, life happens)
- 1 cup heavy cream (I admit, I’ve used half-and-half when I ran out, and it was totally fine)
- 1/2 cup chicken broth (homemade is great; I use the boxed stuff almost always)
- 1/2 cup grated parmesan (fresh is best, but bagged cheese is perfectly fine if that’s what you’ve got—I’m not a cheese snob)
- 1/4 cup sun-dried tomatoes, chopped (I use oil-packed because they’re less chewy, but dry works if that’s all you have—just soak them a bit)
- 1 teaspoon dried Italian herbs (or shake in some oregano and basil, no need to be exact)
- Salt and pepper, to taste
- Pinch of red pepper flakes (optional, but I usually add it for zip)
- A handful of baby spinach (optional, but I like pretending I’m being healthy)
How I Actually Make It (With Detours and Tastes Along the Way)
- First, get your pasta cooking in salty water. You want it just a smidge underdone since it’ll finish in the sauce. I usually forget to set a timer, so I just taste a piece every couple minutes—works every time.
- While the pasta’s bubbling away, season your chicken with salt, pepper, and a sprinkle of Italian herbs. Heat the olive oil in a big ole skillet over medium-high. Pop in the chicken and cook until golden on both sides (about 5-6 minutes per side). Don’t panic if it sticks a bit—that’s just extra flavor (or at least that’s what I tell myself). Take out the chicken and let it rest on a plate.
- In that same pan (don’t wash it!), toss in the garlic and sun-dried tomatoes. Give it about a minute—when you can smell the garlic, you’re golden. Add the cream and chicken broth, scraping up the stuck bits. (This is where I usually sneak a taste. Don’t tell anyone.)
- Stir in the parmesan. If it looks a bit lumpy, just keep stirring—it smooths out eventually. Add your herbs, red pepper flakes, and a bit more salt and pepper. If you’re using spinach, throw it in now so it wilts down and pretends to be healthy.
- Slice your chicken (or just leave it whole if you can’t be fussed), then pop it back into the sauce. Let everything mingle for a couple of minutes. If the sauce gets too thick, add a splash of pasta water. If it’s too thin, let it simmer a tad longer.
- Finally, in goes the drained pasta. Toss it all around so everything is coated. Stand back and admire your work. Maybe taste it again just to be sure (I always do).
What I’ve Learned (Maybe the Hard Way)
- If you use milk instead of cream, it’ll taste okay but won’t coat the pasta the same—trust me, I tried it when I ran out of cream and regretted it.
- Don’t skimp on the sun-dried tomatoes—they add a lot more than you’d expect. (Unless you hate them, then ignore me.)
- Tongs make tossing everything together a breeze, but I’ve definitely used two forks in a pinch. It works—just a bit messier.
- If you’re feeding a crowd, double the sauce. It always disappears faster than you think.
Things I’ve Tried (Some Winners, One Dud)
- Once I swapped in roasted red peppers for the tomatoes—pretty tasty, actually.
- I’ve done it with shrimp instead of chicken, too. Turns out great, but don’t overcook the shrimp or they get rubbery (ask me how I know…)
- One time, I threw in frozen peas. Don’t. They just kind of roll around and do nothing for the flavor.
Don’t Stress If You Don’t Have the Right Pan
I always use my big nonstick skillet, but you can make it in a regular saucepan. If you don’t have one big enough, just mix everything in your pasta pot at the end. Or in a pinch, I’ve even used a roasting pan over two burners—probably not recommended, but hey, it worked.
How to Store (But, Good Luck With Leftovers)
This keeps in the fridge for 2-3 days in a sealed container, though—honestly—it rarely lasts more than a day around here. If you do have leftovers, splash a little water or cream over it before reheating, or it’ll get a bit stodgy. (I personally think it tastes even better the next day, but maybe that’s just me?)
How We Serve It (And a Tangent on Garlic Bread)
I like to sprinkle extra parmesan over each bowl and sometimes a few extra chili flakes for my better half, who eats spicier than a dragon. You could serve it with a salad, sure, but who are we kidding? Garlic bread is the real MVP here. There’s a bakery down the street that makes the best garlic knots—if you’re ever in my neck of the woods, let me know and I’ll point you their way.
What I’ve Learned the Hard Way (A Little Humility)
- Letting the chicken rest before slicing stops it going dry—trust me, I once skipped this step and ended up with sad, stringy chicken. Not ideal.
- Don’t rush adding the cream. I poured it in too quickly once and ended up with a split sauce. Patience is a virtue, apparently.
Questions I Actually Get Asked (And My Honest Answers)
- Can I make this ahead of time? Sort of—but the pasta soaks up sauce as it sits. It’s fine, just add a splash of cream or broth when reheating. Actually, sometimes I just make the sauce and chicken ahead, then cook the pasta fresh—it works better that way, honestly.
- Does it freeze well? Ehh, not really. The sauce gets a bit grainy after freezing. You can do it, but it’s not its best self, if you know what I mean.
- How spicy is it? Not very, unless you add a ton of chili flakes. My mum can’t handle any heat, so I usually leave it out and let people add their own at the table.
- Is there a vegetarian version? Yep! I’ve made it with mushrooms and spinach instead of chicken. Not exactly the same, but still tasty. Or check out Budget Bytes’ creamy tomato pasta for another option.
- What wine goes with this? I’m not a sommelier, but a crisp pinot grigio works for me. Or if you want more advice, Wine Folly has a great pairing guide.
- What if my sauce is too thick/thin? Just add a splash of pasta water to thin it, or simmer a bit longer to thicken. No drama.
Oh! And before I forget: if you’re still nervous about pan-cooking chicken, Serious Eats has a great guide—I’ve followed their advice more than once and it’s saved dinner.
So, there you have it. Marry Me Chicken Pasta, just like I make it—flaws, shortcuts, and all. If you give it a go, let me know how it turns out. And if anyone does propose over it, you owe me a story!
Ingredients
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 300g penne pasta
- 1 teaspoon dried Italian herbs
- Fresh basil leaves, for garnish
Instructions
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1Season the chicken breasts with salt and black pepper on both sides.
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2Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side until golden and cooked through. Remove chicken and set aside.
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3In the same skillet, add minced garlic and sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
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4Pour in the chicken broth and heavy cream. Stir in Parmesan cheese and Italian herbs. Simmer for 3-4 minutes until the sauce thickens.
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5Slice the cooked chicken and return to the skillet. Toss to coat with the sauce.
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6Meanwhile, cook the penne pasta according to package instructions. Drain and add to the skillet. Toss everything together, garnish with fresh basil, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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