Name: Marry Me Chicken Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts; Salt and black pepper, to taste; 1/2 tsp paprika; 1 tbsp olive oil; 1 tbsp butter; 3 garlic cloves, minced; 1/2 cup chicken broth; 1 cup heavy cream; 1/2 cup grated parmesan cheese; 1/3 cup sun-dried tomatoes (in oil), drained and chopped; 1/4 tsp red pepper flakes (optional); Fresh basil or parsley, chopped (for garnish); 8 oz pasta (penne, fettuccine, or rigatoni)

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Marry Me Chicken Pasta is a rich, creamy, and utterly irresistible dish that combines tender chicken, sun-dried tomatoes, and pasta in a velvety parmesan cream sauce. It’s called “Marry Me” because the flavors are so good, they might just inspire a proposal. When I make this dish, it feels like restaurant-quality comfort food right in my own kitchen.

Why You’ll Love This Recipe

I love how this pasta brings together bold flavors with simple ingredients. The creamy sauce is infused with garlic, parmesan, and sun-dried tomatoes, which gives every bite a deep, savory flavor. It’s a one-pan meal that’s both elegant enough for date night and easy enough for a weeknight dinner. Plus, it’s super satisfying and pairs beautifully with a side salad or garlic bread.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
Salt and black pepper
Paprika
Olive oil
Butter
Garlic cloves (minced)
Chicken broth
Heavy cream
Grated parmesan cheese
Sun-dried tomatoes (in oil, drained and chopped)
Red pepper flakes (optional, for a little heat)
Fresh basil or parsley (for garnish)
Pasta (I usually use penne, fettuccine, or rigatoni)

Directions

I season the chicken breasts with salt, pepper, and paprika on both sides.
In a large skillet, I heat olive oil and sear the chicken until golden brown and fully cooked through, about 4–5 minutes per side. I remove the chicken and set it aside.
In the same pan, I melt a little butter and sauté the garlic until fragrant.
I pour in the chicken broth and use a spoon to scrape up any brown bits at the bottom of the pan.
Then I add the heavy cream, parmesan, sun-dried tomatoes, and a pinch of red pepper flakes. I stir until the sauce is smooth and creamy.
While the sauce simmers, I cook the pasta in a separate pot until al dente, then drain it.
I slice the cooked chicken and return it to the pan, letting it warm up in the sauce.
Finally, I toss in the cooked pasta, stirring everything together so the sauce coats every bite. I garnish with fresh basil or parsley before serving.

Servings and timing

This recipe makes about 4 hearty servings. It takes around 10–15 minutes to prep and 25 minutes to cook, so I usually have it ready on the table in about 40 minutes total.

Variations

When I want to lighten it up, I use half-and-half instead of heavy cream. For more veggies, I sometimes add spinach or sautéed mushrooms to the sauce. If I’m in the mood for a protein boost, I swap in shrimp or even grilled sausage. And when I want a spicy kick, I add extra red pepper flakes or a dash of hot sauce.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm it gently on the stove or in the microwave, adding a splash of cream or broth to bring the sauce back to life. I try not to overheat it to avoid drying out the chicken or thickening the sauce too much.

FAQs

Can I make this ahead of time?

Yes, I sometimes make the sauce and chicken in advance and cook the pasta fresh when I’m ready to serve. This keeps the pasta from getting soggy and helps the dish taste freshly made.

What pasta shape works best?

I love using penne or rigatoni because the sauce clings to the ridges, but fettuccine or even spaghetti works just as well. It really depends on what I have in my pantry.

How do I make it less rich?

To lighten the dish, I use milk or half-and-half instead of heavy cream and reduce the amount of cheese slightly. It’s still creamy but a bit less indulgent.

Can I use chicken thighs instead of breasts?

Absolutely. I’ve made it with boneless, skinless chicken thighs and they turn out super juicy and flavorful. I just adjust the cooking time to make sure they’re cooked through.

Is this dish spicy?

Not unless I add red pepper flakes. The sun-dried tomatoes add a deep flavor, but not heat. I adjust the spice level based on who I’m serving.

Conclusion

Marry Me Chicken Pasta is one of those dishes I turn to when I want to impress someone—or just treat myself to something special. It’s rich, flavorful, and satisfying, with a sauce that clings beautifully to every strand of pasta. Once I made it the first time, it instantly became a favorite in my rotation.