Marry Me Chicken Pasta

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Marry Me Chicken Pasta

If you’re looking for a creamy, flavorful, and downright irresistible pasta dish, Marry Me Chicken Pasta is the one! This dish gets its name because it’s so delicious, it just might inspire a marriage proposal! Tender, pan-seared chicken is smothered in a rich, sun-dried tomato parmesan cream sauce and tossed with pasta for a restaurant-quality meal.

Perfect for date nights, family dinners, or special occasions, this dish is easy to make in just 30 minutes but tastes like something straight from a fancy Italian restaurant!

Ingredients

Chicken:

  • 2 boneless, skinless chicken breasts (butterflied or pounded thin)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 2 tablespoons all-purpose flour (for light dredging)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter

Sauce:

  • 3 cloves garlic, minced
  • ½ teaspoon red pepper flakes (optional, for heat)
  • ½ cup sun-dried tomatoes, chopped
  • 1 cup heavy cream
  • ½ cup chicken broth
  • ½ cup freshly grated parmesan cheese
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon black pepper
  • 1 teaspoon Dijon mustard (for depth of flavor)
  • ¼ cup fresh basil, chopped (plus extra for garnish)

Pasta:

  • 12 ounces pasta (fettuccine, penne, or linguine)
  • Salt (for boiling water)

Optional Garnishes:

  • Extra parmesan cheese
  • Fresh basil leaves
  • Crushed red pepper flakes

Instructions

Cook the Pasta

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

Prepare the Chicken

  1. Season chicken breasts with salt, black pepper, garlic powder, and smoked paprika.
  2. Lightly dredge in flour, shaking off excess (this helps create a golden crust).
  3. Heat olive oil and butter in a large skillet over medium-high heat.
  4. Add chicken and sear for 4–5 minutes per side, until golden brown and cooked through (internal temp 165°F).
  5. Remove and let rest on a plate.

Make the Sauce

  1. In the same skillet, add minced garlic and red pepper flakes. Sauté for 30 seconds until fragrant.
  2. Stir in sun-dried tomatoes and cook for another 1 minute.
  3. Pour in chicken broth, scraping up any browned bits from the pan.
  4. Add heavy cream, parmesan, Italian seasoning, Dijon mustard, salt, and black pepper. Stir and let simmer for 3–4 minutes until thickened.

Combine Everything

  1. Slice the chicken into strips and return to the pan.
  2. Add the cooked pasta and toss everything together.
  3. If the sauce is too thick, stir in a splash of the reserved pasta water.
  4. Stir in fresh basil and let everything cook for 2 more minutes to blend flavors.

Serve and Enjoy!

  1. Plate the pasta and top with extra parmesan and fresh basil.
  2. Serve hot with garlic bread or a crisp green salad.
  3. Enjoy the creamy, dreamy pasta that might just make someone fall in love!

Tips for the Best Marry Me Chicken Pasta

  1. Use Freshly Grated Parmesan – Pre-grated cheese won’t melt as smoothly into the sauce.
  2. Don’t Overcook the Chicken – Searing it properly keeps it juicy.
  3. Balance the Sauce – Adjust the creaminess with a splash of broth or reserved pasta water if needed.
  4. Make It Spicy – Add extra red pepper flakes for heat!
  5. Use the Right Pasta – Fettuccine, penne, or linguine work best for holding the sauce.

Storage & Reheating

  • Refrigeration: Store leftovers in an airtight container for up to 3 days.
  • Reheating: Warm on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce.
  • Freezing: Not recommended, as the creamy sauce may separate.

Variations

  1. Lighter Version: Swap heavy cream for half-and-half and use grilled chicken instead of pan-fried.
  2. Seafood Twist: Add shrimp instead of (or with) chicken!
  3. Vegetarian Option: Use sautéed mushrooms and spinach instead of chicken.
  4. Extra Cheesy: Stir in ½ cup shredded mozzarella for an even richer sauce.
  5. Wine-Infused: Deglaze the pan with ¼ cup white wine before adding the broth for extra depth.

Nutrition (Per Serving, Based on 4 Servings)

  • Calories: 680
  • Protein: 45g
  • Carbohydrates: 55g
  • Fat: 32g
  • Saturated Fat: 16g
  • Cholesterol: 140mg
  • Sodium: 750mg
  • Fiber: 3g
  • Sugar: 4g

FAQ

1. Can I make this dish ahead of time?

Yes! You can make the sauce and cook the chicken ahead of time. When ready to serve, reheat and toss with fresh pasta.

2. What’s the best type of sun-dried tomatoes to use?

Oil-packed sun-dried tomatoes work best for this dish. If using dried, rehydrate them in warm water first.

3. Can I substitute the heavy cream?

Yes! Use half-and-half or coconut cream for a lighter alternative.

4. What’s the best wine pairing for this dish?

A crisp Chardonnay or Pinot Grigio pairs beautifully with the creamy sauce!

5. Can I add veggies to this recipe?

Absolutely! Spinach, mushrooms, or roasted red peppers make great additions.