Marry Me Chicken Pasta Recipe You'll Crave

Picture this – you're stirring a creamy, golden sauce that smells like heaven in a pan, your favorite person walks into the kitchen, and BOOM. That’s the moment they fall head over heels. This Marry Me Chicken Pasta isn’t just dinner, it’s pure magic in a bowl. The name doesn’t lie – I swear the first time I made this for my now-husband, he looked at me like I’d just handed him the moon. Between the tender chicken, those sweet-tangy sun-dried tomatoes, and that silky parmesan cream sauce? Game over.

What makes this dish so special isn’t just how ridiculously delicious it is (though trust me, it is). It’s that it feels fancy without being fussy – ready in 35 minutes flat, with ingredients you probably already have. My version skips the overwhelm but keeps all that luxurious, date-night-at-home vibes. Whether it’s an anniversary, Valentine’s Day, or just a Tuesday where you want to say “I love you” with a fork, this pasta’s got your back.

Why You’ll Love This Marry Me Chicken Pasta

This isn’t just pasta—it’s your secret weapon for turning an ordinary night into something memorable. Here’s why:

• Creamy dreaminess: That silky parmesan sauce hugs every noodle (and your heart) just right
• Flavor fireworks: Sun-dried tomatoes pop against rich garlic and herbs—no bland bites here
• Speed demon: Ready faster than ordering takeout, but tastes like you fussed all day
• Love potion: The name’s no joke—something about twirling those saucy noodles feels downright romantic

Seriously, this dish does the heavy lifting—you just get to bask in the compliments.

Ingredients for Marry Me Chicken Pasta

Gather these simple-but-mighty ingredients—I promise each one plays a starring role in creating that magical "marry me" moment. Exact measurements matter here, especially for the sauce consistency:

• 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch pieces (thighs work too for extra juiciness)
• 10 ounces penne pasta (or any short pasta with nooks for sauce)
• ½ teaspoon salt + ¼ teaspoon black pepper for seasoning the chicken
• 1 tablespoon olive oil for that perfect golden sear
• 3 tablespoons butter (the richer, the better—this is love pasta after all!)
• 2 teaspoons fresh minced garlic (about 2 cloves—bottled just won’t sing the same)
• 3 tablespoons all-purpose flour for thickening the dreamy sauce
• 2 cups chicken broth (low-sodium lets you control the salt)
• 1 cup heavy cream—yes, really, go for the good stuff
• 1 cup freshly grated parmesan (see notes below—this is non-negotiable)
• 1 cup oil-packed sun-dried tomatoes, drained but keep that flavorful oil!
• 1 teaspoon paprika + 2 teaspoons Italian seasoning for warmth and herbiness
• Fresh basil for garnish (those green flecks make it pretty)

Ingredient Notes & Substitutions

Sun-dried tomatoes: Oil-packed ones have the best texture and flavor. If using dry-packed, soak them in warm water first. No tomatoes? Roasted red peppers can pinch-hit in a pinch.

Parmesan: Freshly grated melts smoother than pre-shredded (which has anti-caking agents). Asiago or pecorino romano can sub if needed, but reduce salt since they’re saltier.

Cream: Whole milk works but sauce won’t be as luxe. Half-and-half splits the difference beautifully.

Equipment Needed for Marry Me Chicken Pasta

You don’t need fancy gear—just these kitchen workhorses (probably already in your drawers!):

• 12-inch skillet (big enough to fit everything without splatters)
• Wooden spoon for stirring that creamy sauce without scratching
• Whisk to banish flour lumps in your silky dream sauce
• Chef’s knife for chopping garlic and chicken (safety first!)
• Pasta pot with colander—because nobody likes watery pasta

That’s it! Now let’s make some magic.

How to Make Marry Me Chicken Pasta

Alright, let’s get cooking—this is where the magic happens! Follow these steps, and you’ll have a creamy, dreamy dish that’ll have everyone at the table swooning.

1. Boil the pasta: Cook your penne (or whatever short pasta you’re using) in salted water until just al dente—about 1 minute less than the package says. Drain it, but save a cup of that starchy pasta water! You might need it later to loosen the sauce.
2. Sear the chicken: Heat olive oil in your big skillet over medium-high heat. Season those chicken pieces with salt and pepper, then toss them in. Don’t crowd the pan—work in batches if needed. Cook until golden (about 3-4 minutes per side). Remove them to a plate—they’ll finish cooking later.
3. Start the sauce: In that same skillet (don’t wash it—those browned bits are flavor gold!), melt the butter. Add your minced garlic and stir for 30 seconds until fragrant. Sprinkle in the flour and whisk constantly for about a minute—this cooks out the raw flour taste.
4. Build the creaminess: Slowly pour in the chicken broth while whisking to avoid lumps. Then add the heavy cream, whisking until smooth. Let it bubble gently for 2 minutes to thicken—it should coat the back of a spoon.
5. Bring it all together: Stir in the parmesan cheese until melty, then add the sun-dried tomatoes, paprika, and Italian seasoning. Taste and adjust salt and pepper—this is your moment! Return the chicken to the pan and let it simmer for 5 minutes to soak up flavors.
6. Pasta’s grand entrance: Add the cooked pasta and toss until every noodle is coated in that luscious sauce. If it looks too thick, splash in some reserved pasta water a tablespoon at a time.
7. Finishing touches: Sprinkle with fresh basil and extra parmesan if you’re feeling fancy—I always am. Serve immediately while it’s piping hot and the sauce is at its silkiest.

Tips for Perfect Marry Me Chicken Pasta

Fresh garlic is key—bottled just doesn’t give the same depth. Creaminess control: Add more broth if you like it saucier. Pasta pro tip: Undercook it slightly since it’ll keep cooking in the sauce. And whatever you do, don’t skip garnishing with basil—that pop of green makes it Instagram-worthy!

Serving Suggestions for Marry Me Chicken Pasta

This dish shines bright all on its own, but oh honey—let me tell you how to turn it into a full-blown romantic feast. Crusty garlic bread is non-negotiable for mopping up every last drop of that creamy sauce. My trick? Brush slices with sun-dried tomato oil before toasting—next level!

For balance, pair with a simple arugula salad dressed in lemon juice and olive oil. And wine? A crisp Pinot Grigio cuts through the richness perfectly. Light candles, put on some Sinatra, and prepare for the "wow" faces across the table.

Storage & Reheating Instructions

Got leftovers? (Lucky you!) Store them in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or cream to the pan—this revives that luscious sauce texture. Microwave works in a pinch too—just cover and stir every 30 seconds. Pro tip: The flavors get even more loved-up overnight!

Marry Me Chicken Pasta Nutritional Information

Here's the scoop—one serving of this dreamy pasta clocks in at about 620 calories, packed with 42g protein to keep you satisfied. Remember, these are estimates—your exact numbers will dance a bit depending on ingredient brands and how generous you are with that parmesan sprinkle!

Frequently Asked Questions

Q1. Can I use milk instead of heavy cream?
You can, but the sauce won't be as luscious. Whole milk works in a pinch—just add an extra tablespoon of flour to help thicken it. For the best texture, try half-and-half as a happy medium.

Q2. How can I make this pasta spicier?
Ooh, I love this question! Add a pinch of red pepper flakes when cooking the garlic, or stir in ½ teaspoon cayenne pepper with the other seasonings. Spicy sun-dried tomatoes are another sneaky way to turn up the heat.

Q3. Can I prep this dish ahead of time?
Absolutely! Cook everything except the pasta up to 2 days ahead. When ready to serve, just reheat the sauce, cook fresh pasta, and combine. The sauce thickens in the fridge—thin it with broth when reheating.

Q4. What if my sauce is too thin?
No panic needed! Let it simmer a few extra minutes to reduce, or mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir it in. The sauce will thicken as it cools slightly too.

Q5. Can I freeze leftovers?
The sauce freezes beautifully for up to 3 months, but the pasta may get mushy upon reheating. For best results, freeze just the creamy chicken mixture, then cook fresh pasta when you're ready to serve.

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