The Best Marry Me Chicken Pasta – Creamy, Flavorful, and Ready in 30 Minutes

Introduction

If you’ve ever wanted a dish so good it might just inspire a proposal, Marry Me Chicken Pasta is it. Rich, creamy, and deeply savory with a hint of tang and heat, this pasta blends tender seared chicken with a sun-dried tomato cream sauce that clings to every bite of al dente pasta.

Originating as a viral “Marry Me Chicken” skillet recipe, this pasta version takes it to the next level — turning that creamy garlic-sun-dried tomato sauce into a restaurant-quality pasta dish that’s perfect for weeknights, date nights, or dinner parties.

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Ingredients Overview

Chicken

• Boneless skinless chicken breasts or thighs

• Pounded to even thickness for fast, juicy cooking

• Seasoned with salt, pepper, and Italian seasoning

Pasta

• Short pasta like penne, rigatoni, or fusilli works best

• Use 8 oz (about 225g) dry pasta — it soaks up the sauce beautifully

• Cook al dente to avoid mushiness when mixing with sauce

Sauce Base

• Olive oil & butter: Flavor and fat to build the sauce

• Garlic: Fresh cloves, finely minced

• Sun-dried tomatoes: Packed in oil for best texture and flavor

• Chicken broth: Adds savory depth

• Heavy cream: For richness and silky texture

• Parmesan cheese: Thickens and brings salty, nutty flavor

• Crushed red pepper flakes (optional): For subtle heat

• Fresh basil or parsley: To finish with brightness

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Step-by-Step Instructions

1. Cook the Pasta

• Bring a pot of salted water to a boil

• Cook 8 oz pasta until al dente, drain, and set aside

• Reserve 1 cup of pasta water

2. Sear the Chicken

• Pound 2 chicken breasts to even thickness

• Season both sides with salt, pepper, and 1 tsp Italian seasoning

• In a large skillet, heat 1 tbsp olive oil + 1 tbsp butter over medium-high

• Sear chicken for 4–5 minutes per side, until golden and cooked through

• Remove from pan and rest, then slice

3. Make the Sauce

• In the same skillet, lower heat to medium

• Add 3 cloves garlic (minced) and sauté 30 seconds

• Stir in ½ cup chopped sun-dried tomatoes

• Pour in ¾ cup chicken broth, scraping up browned bits

• Simmer 2–3 minutes

4. Add Cream and Cheese

• Stir in 1 cup heavy cream and ½ cup grated Parmesan

• Add ¼ tsp red pepper flakes (optional)

• Simmer on low heat, stirring occasionally until thickened (5–7 minutes)

• Taste and adjust salt

5. Combine Pasta & Chicken

• Add pasta into sauce, tossing to coat

• Add sliced chicken back into the skillet

• Stir in a splash of reserved pasta water if needed to loosen

• Finish with fresh chopped basil or parsley

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Tips, Variations & Substitutions

Chef’s Tips:

• Pound chicken for even cooking and juicier results

• Use sun-dried tomatoes in oil for richer flavor

• Add pasta water gradually to reach your ideal sauce consistency

Variations:

• Marry Me Shrimp Pasta: Swap chicken for shrimp, sear for 2 minutes per side

• Spicy Version: Double the red pepper flakes or add 1 tsp Calabrian chili paste

• One Pot Version: Simmer pasta directly in the sauce with broth and water

Substitutions:

• No heavy cream? Use full-fat coconut milk or cashew cream

• Dairy-free? Use plant-based cream + vegan parmesan

• Low-carb? Serve over zucchini noodles or spaghetti squash

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Serving Ideas & Occasions

Perfect for:

• Romantic dinners or anniversaries

• Family pasta nights

• Dinner parties — it looks and tastes impressive

• Comfort food cravings with minimal effort

Serve with:

• Garlic bread or focaccia

• A simple green salad with vinaigrette

• Steamed green beans or roasted broccoli

• A glass of white wine or sparkling water with lemon

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Nutritional & Health Notes

This pasta is:

• High in protein and healthy fats

• Customizable for low-carb or dairy-free diets

• Packed with flavor and satisfying richness

Estimated per serving (1 of 4):

• Calories: ~610

• Protein: ~35g

• Carbs: ~45g

• Fat: ~34g

• Fiber: ~2g

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FAQs

Q1: Can I use pre-cooked or rotisserie chicken?
Yes, just skip the searing step and warm the sliced chicken in the sauce before serving.

Q2: What can I use instead of heavy cream?
Coconut cream, cashew cream, or even a mix of milk and Greek yogurt (whisked) work well.

Q3: Can I make this ahead?
Yes, store in an airtight container for up to 3 days. Reheat gently with a splash of broth or cream.

Q4: Is this freezer-friendly?
Best enjoyed fresh. Cream-based sauces may separate when thawed, but leftovers can be frozen and reheated slowly.

Q5: Can I add vegetables?
Definitely! Try spinach, mushrooms, roasted red peppers, or kale added in the last few minutes.

Q6: What if I don’t have sun-dried tomatoes?
Use roasted red peppers or cherry tomatoes sautéed with garlic for a similar depth.

Q7: What’s the best pasta for this dish?
Penne, rigatoni, or rotini are best. They hold the sauce and chicken well.

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