The Ultimate Marry Me Chicken Pasta Recipe: A Proposal-Worthy Dish

Have you ever tasted something so delicious that you’d be willing to propose on the spot? That’s exactly the sentiment behind the viral sensation known as “Marry Me Chicken.” I’ve taken this irresistible dish and transformed it into a pasta version that’s even more swoon-worthy. With tender chicken, sun-dried tomatoes, and a creamy parmesan sauce coating perfectly cooked pasta, this Marry Me Chicken Pasta is guaranteed to impress anyone lucky enough to try it.

As someone who’s prepared this dish countless times for special occasions, family gatherings, and date nights, I can confidently say it lives up to its name. The first time I made this for my family, there was a moment of silence followed by a chorus of “Oh my goodness!” and “This is incredible!” I’ve never seen a dish disappear so quickly from the table.

Today, I’m sharing my perfected recipe along with all the tips and tricks I’ve learned along the way. Whether you’re cooking to impress a special someone, planning a romantic dinner, or simply craving a restaurant-quality meal at home, this Marry Me Chicken Pasta will not disappoint.

What Makes This Dish Special

Marry Me Chicken Pasta combines all the beloved elements of the original Marry Me Chicken with the comforting appeal of a hearty pasta dish. The magic lies in the sauce – a velvety blend of cream, sun-dried tomatoes, fresh herbs, and parmesan that coats each strand of pasta and piece of chicken to perfection.

The dish strikes that perfect balance between sophisticated and approachable. It feels special enough for celebrations yet simple enough for a weeknight dinner when you want something extraordinary without spending hours in the kitchen.

Ingredients You’ll Need

For this show-stopping dish, you’ll need quality ingredients that work together harmoniously:

For the Chicken:

• 1.5 pounds boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon red pepper flakes (adjust to taste)
• Salt and freshly ground black pepper to taste

For the Sauce:

• 1 cup heavy cream
• ½ cup chicken broth
• ½ cup sun-dried tomatoes, chopped (oil-packed, drained)
• 1 cup freshly grated Parmesan cheese
• 2 tablespoons fresh basil, chopped (plus more for garnish)
• 1 tablespoon fresh thyme leaves

For the Pasta:

• 12 ounces fettuccine or pappardelle pasta
• Reserved pasta water as needed

Ingredient Notes and Substitutions

Choosing the right ingredients can elevate this dish from delicious to unforgettable:

Chicken: : For the juiciest results, I recommend using chicken breasts of similar size and thickness. You can substitute with boneless chicken thighs for even more flavor, adjusting cooking time accordingly.

Sun-dried Tomatoes: : Oil-packed sun-dried tomatoes provide the best flavor, but if using dry-packed, rehydrate them in warm water for 30 minutes before chopping.

Cheese: : Freshly grated Parmesan is non-negotiable here! Pre-grated cheese contains anti-caking agents that can make your sauce grainy instead of silky smooth.

Pasta: : While I prefer fettuccine or pappardelle for their ability to hold the sauce, any medium to wide pasta works well. For a lighter option, you could use zucchini noodles, though the sauce won’t cling as effectively.

Cream: : Heavy cream creates the richest sauce, but you can substitute half-and-half for a lighter version. I don’t recommend using milk as it won’t provide the same luxurious texture.

Herbs: : Fresh herbs make a noticeable difference in this dish. If you must use dried, reduce the amount to 1 teaspoon each of dried basil and thyme.

Equipment You’ll Need

Having the right tools makes preparation smoother:

• Large pasta pot
• Colander for draining pasta
• Large, deep skillet or sauté pan (12-inch is ideal)
• Sharp knife for cutting chicken
• Cutting board
• Measuring cups and spoons
• Wooden spoon or silicone spatula
• Meat thermometer (optional but helpful)
• Microplane or fine grater for cheese

Step-by-Step Instructions

Follow these detailed steps for perfect results every time:

Preparing the Chicken

1. Pat chicken breasts dry with paper towels and season generously with salt and pepper on both sides.
2. If chicken breasts are very thick, slice them horizontally or pound to an even thickness of about ¾ inch.
3. Heat olive oil and butter in a large skillet over medium-high heat until butter is melted and mixture is hot.
4. Add chicken breasts and cook for 5-6 minutes on each side until golden brown and internal temperature reaches 165°F (75°C).
5. Remove chicken to a plate and tent with foil to keep warm.

Making the Sauce

1. In the same skillet (don’t clean it!), reduce heat to medium and add minced garlic, cooking for 30 seconds until fragrant.
2. Add red pepper flakes and Italian seasoning, stirring for another 30 seconds.
3. Pour in chicken broth, scraping the bottom of the pan to release all the flavorful browned bits.
4. Add heavy cream and sun-dried tomatoes, bringing the mixture to a gentle simmer.
5. Reduce heat to medium-low and simmer for 5 minutes until slightly thickened.
6. Gradually stir in the Parmesan cheese until melted and smooth.
7. Add fresh basil and thyme, stirring to incorporate. Taste and adjust seasoning if needed.

Cooking the Pasta

1. While preparing the chicken and sauce, bring a large pot of water to a boil. Add 1 tablespoon salt to the water.
2. Cook pasta according to package directions until al dente (usually 9-11 minutes).
3. Before draining, reserve 1 cup of pasta cooking water.
4. Drain pasta but do not rinse.

Bringing It All Together

1. Slice the cooked chicken into strips against the grain.
2. Add the drained pasta directly to the sauce in the skillet, tossing gently to coat. If the sauce seems too thick, add reserved pasta water, a tablespoon at a time.
3. Fold in the sliced chicken, or arrange it on top of the pasta if preferred for presentation.
4. Garnish with additional fresh herbs, a sprinkle of Parmesan, and a light dusting of black pepper.

Pro Tips for Perfect Results

From my many times making this dish, I’ve discovered several tricks that make a big difference:

• Temperature matters: Bring refrigerated chicken to room temperature for 15-20 minutes before cooking for more even results.
• Don’t move the chicken: Let it cook undisturbed for the first few minutes to develop a beautiful golden crust.
• Pasta water is liquid gold: The starchy water helps the sauce cling to the pasta and adjust consistency without diluting flavor.
• Finish in the sauce: Cook the pasta 1 minute less than package directions and finish cooking it in the sauce.
• Rest the chicken: Allowing the chicken to rest before slicing keeps it juicy.
• Fresh grate your cheese: Pre-grated cheese contains anti-caking agents that can prevent smooth melting.
• Pasta shape matters: Choose pasta with ridges or curves that can trap the sauce.

Why This Recipe Works

The science behind this irresistible dish comes down to a few key elements:

1. The Maillard reaction: Searing the chicken creates complex flavors through browning.
2. Emulsification: The starchy pasta water helps the fat in the cream and cheese blend smoothly with the other liquids.
3. Flavor development: Using the same pan for chicken and sauce incorporates all the caramelized bits (fond) from the chicken.
4. Balance of flavors: The richness of the cream and cheese is balanced by the acidity of the sun-dried tomatoes and brightness of fresh herbs.

Nutrition Information

For those tracking their intake, here’s the approximate nutritional breakdown per serving (based on 4 servings):

Storage and Reheating Instructions

This dish is best enjoyed fresh, but leftovers can be just as delicious:

Storing Leftovers

• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze: While possible, the cream sauce may separate upon thawing. If freezing, store in a freezer-safe container for up to 1 month.

Reheating Tips

• Stovetop: The best method. Add a splash of cream or chicken broth to a skillet, add the pasta, and heat gently while stirring.
• Microwave: Use 50% power in 30-second intervals, stirring between each, and add a splash of liquid if needed.
• Oven: Place in an oven-safe dish, add a tablespoon of liquid, cover with foil, and heat at 325°F for about 15 minutes.

Variations to Try

Once you’ve mastered the basic recipe, try these exciting variations:

Marry Me Chicken Pasta Bake

Transform this into a baked pasta dish by combining the sauce, pasta, and diced chicken in a baking dish. Top with additional cheese and breadcrumbs, then bake at 375°F until golden and bubbly (about 20-25 minutes).

Spinach and Mushroom Addition

Sauté 8 ounces of sliced mushrooms after cooking the chicken, then add 3 cups of fresh spinach to wilt into the sauce just before adding the pasta.

Seafood Version

Replace chicken with 1 pound of large shrimp or scallops for an elegant twist. Reduce cooking time to about 2 minutes per side to avoid overcooking.

Roasted Red Pepper Variation

Add ½ cup of roasted red peppers to the sauce for a sweeter, smokier flavor profile.

Make-Ahead Instructions

For special occasions, you can prepare elements in advance:

1. Up to 24 hours ahead: Cook and slice the chicken, store in the refrigerator.
2. Up to 8 hours ahead: Make the sauce and refrigerate separately.
3. When ready to serve: Reheat the sauce gently, cook fresh pasta, and combine with the reheated chicken.

Serving Suggestions

Create a complete meal with these perfect accompaniments:

Side Dishes

• A simple arugula salad with lemon vinaigrette
• Garlic bread or crusty Italian bread
• Roasted asparagus or broccolini
• Sautéed green beans with toasted almonds

Dessert Pairings

• Tiramisu for a classic Italian finish
• Lemon sorbet for a refreshing palate cleanser
• Chocolate mousse for an indulgent ending
• Fresh berries with whipped mascarpone

Frequently Asked Questions

After sharing this recipe with friends and family, these are the questions I’m most commonly asked:

Can I make this recipe dairy-free? While the dairy elements are central to this dish, you could try using coconut cream instead of heavy cream and nutritional yeast instead of Parmesan. The flavor profile will change, but it can still be delicious.

How spicy is this dish? With ½ teaspoon of red pepper flakes, it has a mild warmth that most people enjoy. Adjust up or down based on your preference, or omit completely for no heat.

Can I use chicken tenders instead of breasts? Absolutely! Chicken tenders cook even faster, making this dish come together more quickly. Reduce the cooking time to about 3-4 minutes per side.

What’s the best pasta shape to use? Fettuccine and pappardelle are my favorites for this dish, but any pasta that can hold the creamy sauce works well. Rigatoni, penne, and fusilli are excellent alternatives.

Can I make this healthier? To lighten it up, use half-and-half instead of heavy cream, reduce the Parmesan by half, and serve with zucchini noodles or whole wheat pasta. You can also increase the protein-to-pasta ratio with more chicken and less pasta.

Why is it called “Marry Me Chicken”? The dish earned its name because it’s supposedly so delicious that after tasting it, someone would be inspired to propose! It originated as a simple chicken dish and has since inspired many variations, including this pasta version.

My sauce broke and looks curdled. Can I fix it? If your sauce separates, remove it from heat immediately and whisk in 1-2 tablespoons of warm water or cream. In the future, prevent this by keeping the heat low when adding cheese and avoiding boiling the sauce after the cheese is added.

A Personal Note

I’ll never forget the first time I made this for a special anniversary dinner at home. The kitchen filled with the most amazing aromas of garlic, herbs, and that incredible sauce reducing in the pan. When I served it, the look on my partner’s face was priceless – that perfect mix of surprise and anticipation. After the first bite, there was that wonderful moment of silence that only truly delicious food can create.

It’s these moments that remind me why cooking is such a profound way to show love. There’s something about putting time and care into creating something delicious for people you care about that speaks volumes without saying a word.

This Marry Me Chicken Pasta has become our tradition for celebrations, but it’s also perfect for transforming an ordinary Tuesday into something special. I hope this recipe brings as much joy to your table as it has to mine.

The Final Touch

What truly elevates this dish from excellent to unforgettable is attention to the final presentation. I like to serve it in a large, warm pasta bowl with the sliced chicken arranged on top, a scatter of fresh herbs, and a light dusting of freshly ground black pepper and extra Parmesan. For a special touch, add a small drizzle of your best olive oil and a sprinkle of flaky sea salt right before serving.

Eat it while it’s hot, when the pasta is at its perfect texture and the sauce is at its creamiest. And don’t be surprised if this dish does indeed lead to a proposal – or at the very least, requests for you to make it again and again!

Whether you’re cooking to impress someone special or simply want to treat yourself to an extraordinary meal, this Marry Me Chicken Pasta delivers on all fronts. The combination of tender chicken, al dente pasta, and that unforgettable creamy sauce creates a dish that’s truly greater than the sum of its parts.

Give it a try, and I’d love to hear if it lives up to its proposal-worthy reputation in your kitchen!