Marry Me Chicken Pasta

There’s a reason this dish is called Marry Me Chicken Pasta—legend has it that its rich, creamy, and flavorful sauce is so delicious that it could inspire a marriage proposal. While that might be an exaggeration, what’s certain is that this creamy, sun-dried tomato chicken pasta is a game-changer in the kitchen.

What makes this version special? The addition of penne pasta takes the classic Marry Me Chicken to another level, allowing the pasta to soak up the creamy, garlicky sauce, ensuring every bite is packed with flavor. Best of all, it’s an easy one-pan meal that’s perfect for beginner cooks looking for a quick and impressive dinner.

If you’ve ever struggled with making a restaurant-quality meal at home, this recipe is for you. With simple ingredients and clear steps, you’ll have a gourmet dish on the table in just 30 minutes—no advanced cooking skills required.

Ingredients and Their Role

Main Ingredients

• Chicken Breasts – Tender, juicy protein that soaks up the sauce. You can substitute with chicken thighs for a richer flavor.
• Penne Pasta – Holds the creamy sauce beautifully. Try rigatoni or fettuccine for a different texture.
• Olive Oil – Helps sear the chicken to a golden brown.

The Creamy Sun-Dried Tomato Sauce

• Butter – Adds richness and depth to the sauce.
• Garlic – Infuses the dish with aromatic, bold flavor.
• Flour – Thickens the sauce, making it creamy and luxurious.
• Chicken Broth – Enhances the sauce with a deep savory taste.
• Heavy Cream – Creates a smooth, velvety texture. Swap for half-and-half for a lighter version.
• Parmesan Cheese – Adds a sharp, salty, and umami flavor. Use freshly grated parmesan for the best results.
• Sun-Dried Tomatoes – The secret ingredient! They add a tangy, slightly sweet contrast to the creamy sauce.
• Paprika – Provides a mild smokiness to balance the flavors.
• Italian Seasoning – A mix of oregano, basil, and thyme for an herby touch.
• Fresh Basil – Brightens up the dish with a fresh finish.

How To Make Marry Me Chicken Pasta

Step 1: Cook the pasta according to the package instructions in salted water. Drain and set aside.

Step 2: Cut the chicken into bite-sized pieces and season with salt and pepper.

Step 3: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, stirring occasionally, until fully cooked and lightly golden brown. Remove from the skillet and set aside.

Step 4: In the same skillet, melt butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the flour and cook for another minute to form a roux, which helps thicken the sauce.

Step 5: Slowly whisk in the chicken broth and heavy cream, stirring constantly to prevent lumps. Add the parmesan cheese and stir until melted and fully incorporated.

Step 6: Mix in the sun-dried tomatoes, paprika, and Italian seasoning. Let the sauce simmer for a few minutes to develop its rich flavors. Season with additional salt and pepper if needed.

Step 7: Return the cooked chicken to the skillet, followed by the drained pasta. Stir everything together, ensuring the sauce evenly coats the pasta and chicken.

Step 8: Garnish with freshly chopped basil and extra parmesan cheese. Serve hot and enjoy!

Beginner Tips and Notes

• Don’t overcook the chicken: Use a meat thermometer to check for doneness (165°F or 74°C internally). Overcooking can make the chicken dry.
• Use fresh garlic and parmesan: Pre-grated cheese doesn’t melt as well, and fresh garlic gives the dish a better aroma.
• Adjust the sauce thickness: If the sauce is too thick, add a splash of chicken broth. If too thin, let it simmer a little longer.
• Make it spicier: Add red pepper flakes or a dash of cayenne for a kick.
• Experiment with pasta: While penne works best, you can use rigatoni, fettuccine, or even spaghetti.

Serving Suggestions

• Pair it with garlic bread: A warm, crispy slice of homemade garlic bread or breadsticks is perfect for scooping up extra sauce.
• Add a side salad: A simple Caesar salad or a fresh arugula salad with lemon vinaigrette balances the richness of the dish.
• Wine pairing: A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the creamy sauce beautifully.

Storing and Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Reheat: Warm on the stovetop over medium-low heat, adding a splash of cream or broth to keep the sauce smooth. The microwave works too, but stir halfway through reheating.
• Freezing: This dish is best enjoyed fresh, but if you must freeze it, store in a freezer-safe container for up to a month. Thaw in the fridge before reheating.

Try This Marry Me Chicken Pasta and Share Your Thoughts!

Now that you have everything you need to make Marry Me Chicken Pasta, it’s time to give it a try! Whether you’re cooking for yourself, your family, or even a special someone, this dish is guaranteed to impress.

Let me know how it turned out for you—drop a comment below with your experience or any fun twists you added to the recipe. I’d love to hear from you!

FAQ About Marry Me Chicken Pasta

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