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This easy Marry Me Chicken Pasta has everything I love about the original Marry Me Chicken recipe, only now there’s pasta involved so it’s basically impossible to resist. Tender chicken, sun-dried tomatoes and pasta are tossed in a creamy garlic Parmesan sauce for an easy dinner that feels just a little fancy.
I love this one for busy weeknights when I want something cozy without spending forever in the kitchen, but it’s definitely worthy of date night, too. The sauce is rich and creamy with a little tang from the sun-dried tomatoes and just enough red pepper to keep things interesting.
Table of Contents
- Kellie’s Note Proposal Pasta
- Why You’ll Love My Marry Me Chicken Pasta
- Ingredients for Marry Me Chicken Pasta
- How to Make Marry Me Chicken Pasta
- Kellie’s Tips for Making Marry Me Chicken Pasta
- Variations and Substitutions
- How to Store and Reheat Marry Me Chicken Pasta
- What to Serve With Marry Me Chicken Pasta
- More Chicken Pasta Dinners
- Marry Me Chicken Pasta Recipe
- Frequently Asked Questions
Kellie‘s Note
Proposal Pasta
I’m a huge fan of creamy, tuscan style pasta recipes and my Marry Me Chicken is one to love. But When I really wanted to take my love of marry me chicken to the next level, and that’s when my Marry Me Chicken Pasta was created.
This is a commitment you won’t regret, just like the original recipe, it’s creamy and dreamy (the sauce reminds me a little bit of vodka sauce), rich and indulgent like a restaurant-style meal, and easy to make too.
It’s made with tender chicken in a creamy garlic, Parmesan and sun-dried tomato sauce, then tossed with pasta to turn it into a hearty dinner.
The name comes from the idea that the sauce is so good it could inspire a marriage proposal. I can’t guarantee a ring, but I can pretty much guarantee someone will ask you to make it again.
While marry me chicken pasta definitely has date night written all over it, it’s also a satisfying, family-friendly meal. It’s quick enough for a busy weeknight, leftovers are fantastic for lunch the next day, and you can easily customize it to your family’s picky palate. And, if you love the Marry me recipe trend, you have to try my Marry Me Meatloaf.
Why You’ll Love My Marry Me Chicken Pasta
- Quick and easy. It comes together fast enough for a busy weeknight.
- The sauce is everything. Cream, Parmesan, garlic, tomato paste and sun-dried tomatoes make it rich, savory and ridiculously good.
- It’s a complete dinner. Chicken and pasta make this hearty enough to serve all on its own.
- Family dinner meets date night. Easy enough for Tuesday, but impressive enough for company.
- Easy to customize. Switch up the pasta, use chicken thighs or toss in some vegetables.
Ingredients for Marry Me Chicken Pasta
- Chicken – Boneless, skinless chicken breasts or thighs both work. Chicken thighs will be slightly richer and extra juicy.
- Pasta – Penne, rigatoni, bow ties or another short pasta shape works best because all those nooks and ridges hold onto the creamy sauce.
- Olive Oil and Butter – Used to brown the chicken and add richness to the sauce.
- Garlic – Freshly minced garlic gives you the best flavor, but garlic powder will work in a pinch.
- Tomato Paste – Adds concentrated tomato flavor and a little sweetness to balance the cream.
- Chicken Stock – Adds savory flavor and helps create the sauce. Homemade chicken stock or chicken broth works, too.
- Heavy Cream – Gives the sauce its rich, silky texture. Half-and-half can be used for a lighter sauce, but keep the heat low so it stays smooth and doesn’t curdle.
- Parmesan Cheese – Freshly grated Parmesan melts much more smoothly than pre-shredded cheese.
- Sun-Dried Tomatoes – Oil-packed sun-dried tomatoes have the best soft texture and sweet-tangy flavor. Drain and chop them before adding.
- Seasonings – Paprika, Italian seasoning, kosher salt, black pepper and red pepper flakes add plenty of flavor with a little warmth.
- Fresh Herbs – Basil and parsley brighten up the rich sauce just before serving.
How to Make Marry Me Chicken Pasta
- Cook the pasta. Cook in generously salted water until al dente. Reserve about 1 cup of pasta water before draining.
- Cook the chicken. Pat the chicken dry and season with salt and pepper. Sear in a large skillet until golden and cooked to 165°F. Transfer to a plate.
- Cook the garlic and tomato paste. Add the garlic to the skillet and cook until fragrant. Stir in the tomato paste and cook for another 30 seconds.
- Make the sauce. Pour in the chicken broth and scrape up the browned bits from the pan. Reduce the heat and stir in the cream, Parmesan, sun-dried tomatoes, Italian seasoning and red pepper flakes.
- Combine. Return the chicken to the skillet and add the pasta. Toss until everything is coated, adding reserved pasta water a little at a time if the sauce is too thick.
- Finish and serve. Fold in the basil and parsley. Top with extra Parmesan and fresh basil before serving.
Kellie’s Tips for Making Marry Me Chicken Pasta
- Salt the pasta water. This is your best chance to season the pasta itself.
- Save some pasta water. The starchy water loosens a thick sauce without watering down the flavor.
- Don’t crowd the chicken. Give it enough room to brown instead of steam. Cook in batches if necessary.
- Lower the heat before adding the cream. A gentle simmer keeps the sauce smooth and helps prevent it from separating.
- Grate the Parmesan yourself. Freshly grated cheese melts much more smoothly into the sauce.
- Keep the pasta al dente. It will soften a little more when you toss it with the hot sauce.
- Adjust the consistency before serving. If the sauce is too thick, add reserved pasta water a splash at a time. If it’s too thin, let it simmer gently for another minute or two.
Variations and Substitutions
- Use chicken thighs. Boneless, skinless thighs are a juicy, flavorful substitute for chicken breasts.
- Make it even faster with rotisserie chicken. Skip cooking the raw chicken and stir chopped or shredded rotisserie chicken into the sauce just long enough to heat through.
- Add vegetables. Spinach, sautéed mushrooms, zucchini or bell peppers are all easy additions.
- Try shrimp. Swap the chicken for shrimp for a seafood version.
- Switch the cheese. Pecorino Romano can be used instead of Parmesan for a slightly sharper flavor.
- Make it gluten-free. Use your favorite gluten-free pasta. Check the package cooking time since some varieties cook more quickly.
- Adjust the heat. Reduce or omit the red pepper flakes for a milder pasta or add more if you like a little kick.
How to Store and Reheat Marry Me Chicken Pasta
- Refrigerate: Store leftovers in an airtight container for 3–4 days. The pasta will absorb some of the sauce as it sits, so it will be thicker the next day.
- Reheat: Warm gently on the stovetop over medium-low heat with a splash of chicken broth or cream to loosen the sauce. Smaller portions can also be reheated in the microwave.
- Freeze: I don’t recommend freezing Marry Me Chicken Pasta. Cream sauces can separate after freezing and thawing, and the pasta can become soft.
- Make ahead: You can prep the chicken, chop the sun-dried tomatoes, mince the garlic and grate the Parmesan ahead of time. For the best sauce and pasta texture, cook the dish shortly before serving.
What to Serve With Marry Me Chicken Pasta
Marry Me Chicken Pasta is rich and creamy, so I usually pair it with something simple. A crisp salad or roasted vegetable balances the sauce, while warm bread is perfect for soaking up every last bit left in the bowl.
More Chicken Pasta Dinners
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Marry Me Chicken Pasta Recipe
Equipment
- skillet
Ingredients
Chicken Pasta
- 1 ½ pounds boneless skinless chicken, cut into 1-inch pieces
- 1 pound pasta
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon olive oil
Sauce
- 3 tablespoons butter
- 3 teaspoons garlic, minced
- 1 tablespoon tomato paste
- 2 cups chicken broth
- 1 ½ cups heavy cream
- 1 cup parmesan cheese grated
- 7 ounce jar sun-dried tomatoes packed in oil, drained and chopped
- 1 teaspoon paprika
- 1 tablespoon dried Italian seasoning
- 1 teaspoon red pepper flakes
- 2 tablespoons chopped basil
- ¼ cup chopped parsley
Instructions
- Cook the pasta according to package instructions. Drain the pasta reserving 1 cup of the cooking liquid and set aside.
- Pat the chicken pieces dry and season with half the salt and pepper.
- Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken in a single layer and cook until golden brown and cooked through, stirring or turning as needed. The internal temperature should reach 165°F. Transfer the chicken to a plate and keep warm.
- Add the garlic to the pan and cook for 1 minute. Stir in the tomato paste and cook for an additional 30 seconds.
- Stir in the chicken broth, scraping up any browned bits from the bottom of the skillet. Reduce the heat to medium-low and stir in the heavy cream, half the Parmesan cheese, sun-dried tomatoes, Italian seasoning, red pepper flakes and remaining salt and pepper.Simmer gently until the sauce is smooth and slightly thickened. Do not allow the sauce to boil.
- Return the cooked chicken to the sauce along with the pasta. Toss until evenly coated, then fold in the basil and parsley.
- Garnish with chopped fresh basil leaves and additional parmesan cheese.
Notes
- Use freshly grated Parmesan for the smoothest sauce.
- Reserve 1 cup of pasta water before draining. Add it a splash at a time if the sauce becomes too thick.
- Boneless, skinless chicken thighs can be substituted for chicken breasts.
- For a shortcut, use cooked rotisserie chicken and add it to the sauce just long enough to heat through.
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Reheat gently with a splash of chicken broth or cream to loosen the sauce.
- Freezing is not recommended because the cream sauce may separate and the pasta can soften.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Frequently Asked Questions
What is Marry Me Chicken Pasta?
Marry Me Chicken Pasta is a pasta version of classic Marry Me Chicken. It combines chicken with a creamy garlic, Parmesan and sun-dried tomato sauce, then tosses everything with pasta for an easy complete dinner.
What pasta is best for Marry Me Chicken Pasta?
Short pasta shapes like penne, rigatoni and bow ties work especially well because they hold onto the creamy sauce. You can use another shape you have on hand, too.
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work very well and stay especially tender and juicy. Cook them until the internal temperature reaches 165°F.
Can I use rotisserie chicken?
Yes. Skip the chicken-cooking step and stir chopped or shredded cooked rotisserie chicken into the finished sauce just long enough to heat through.
Can I substitute half-and-half for heavy cream?
Yes, but the sauce will be lighter and slightly thinner. Keep the heat low once you add it because lower-fat dairy is more likely to separate in a tomato-based sauce.
Why is my Marry Me Chicken Pasta sauce too thick?
Pasta absorbs sauce quickly, especially as it sits. Add reserved pasta water, chicken broth or a small splash of cream until the sauce reaches the consistency you like.
Why did my cream sauce separate?
The heat was probably too high. Once the cream is added, keep the sauce at a gentle simmer rather than letting it boil. Freshly grated Parmesan also melts more smoothly into the sauce.
Can I make Marry Me Chicken Pasta ahead of time?
You can prep the ingredients ahead, but the finished pasta is best made shortly before serving. The noodles continue absorbing the cream sauce as they sit.
Can I freeze Marry Me Chicken Pasta?
I don’t recommend freezing it. Heavy cream sauces can separate after thawing and the cooked pasta can become too soft.
How do I reheat Marry Me Chicken Pasta?
Warm it slowly on the stovetop over medium-low heat and add a splash of chicken broth or cream if the sauce has thickened. Small portions can also be reheated gently in the microwave.
Can I double this recipe?
Yes. Use a very large skillet or Dutch oven and cook the chicken in batches so it browns instead of steaming. Cook the pasta in a separate large pot.
Can I make this a one-pot pasta?
Not using the recipe exactly as written. A true one-pot version requires different broth amounts and cooking times because the uncooked pasta has to absorb enough liquid to become tender.
How do I know when the chicken is cooked?
Use an instant-read thermometer and cook the chicken until it reaches 165°F in the center.
Very tasty recipe. Used half-and-half instead of heavy cream, so the sauce was thinner than expected. Very flavorful recipe, and I will definitely make it again.
Thank you so much, Gail! Yes, the half and half will yield a thinner sauce.