Marry Me Chicken Pasta Recipe

Okay, so first things first – I did not name this recipe. I saw it on Pinterest with this ridiculous name and rolled my eyes so hard I practically sprained something. But then I made it for my boyfriend (now husband) on our third anniversary, and he literally said “marry me” after taking the first bite.

So… the name checks out, I guess.

Look, I was skeptical too. Any recipe with a name that dramatic usually disappoints. But this Marry Me Chicken Pasta is legitimately incredible – creamy, garlicky, with perfectly seasoned chicken and sun-dried tomatoes that add this amazing tangy sweetness. It’s like someone took all the best parts of Italian-American cooking and put them in one dish.

I’ve made this probably fifty times since that first attempt, and it gets requested for birthdays, date nights, and basically any time someone wants to feel fancy without actually having to do fancy cooking.

Why This Marry Me Chicken Pasta Actually Lives Up to the Hype ?

The secret is in the sauce. It’s this perfect creamy base with garlic, herbs, and sun-dried tomatoes that somehow manages to be rich without being heavy. The chicken gets seasoned with Italian herbs and gets all golden and perfect, then everything comes together in this one-pan situation that makes cleanup actually bearable.

And here’s the thing – it looks way more complicated than it actually is. People think you slaved away in the kitchen for hours, but honestly, once you get the timing down, it takes maybe 30 minutes from start to finish.

My mother-in-law asked for the recipe after I made it for a family dinner, which is basically the highest compliment possible because that woman has been cooking for forty years and doesn’t ask for recipes lightly.

The Chicken Situation (Getting This Right Matters):

You’ll need:

• 1.5 pounds boneless, skinless chicken breasts or thighs
• Salt and pepper
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil

I used to always use chicken breasts for this because I thought they were “nicer,” but honestly? Chicken thighs work even better. They stay juicier and have more flavor. Plus they’re cheaper, which is always a win.

If you do use chicken breasts, pound them to an even thickness (about 3/4 inch) so they cook evenly. I learned this the hard way after serving chicken that was burned on the outside and raw in the middle. Not cute.

Season the chicken at least 15 minutes before cooking. I know it’s tempting to just throw some salt on and start cooking, but giving the seasoning time to penetrate makes a huge difference.

The Pasta Game Plan :

For the pasta and sauce:

• 12 oz penne, rigatoni, or any tube-shaped pasta
• 3 tablespoons butter
• 4 cloves garlic, minced (or more if you’re like me and think garlic is a food group)
• 1/3 cup sun-dried tomatoes, chopped
• 1/2 cup white wine (or chicken broth if you don’t drink)
• 3/4 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

About the sun-dried tomatoes – get the ones packed in oil, not the dried cardboard ones. The oil-packed ones are already soft and flavorful, plus you can use a little of that oil for extra flavor if you want.

I tried making this with regular diced tomatoes once when I was out of sun-dried ones, and it just wasn’t the same. Sun-dried tomatoes have this concentrated, almost caramelized flavor that fresh tomatoes can’t replicate.

How to Actually Make This Thing :

Step 1: Get your pasta water going first. Big pot, lots of salted water. I always forget this step and then everything else is ready but I’m waiting for water to boil like an amateur.

Step 2: Season your chicken with salt, pepper, Italian seasoning, and garlic powder. Let it sit while you prep everything else.

Step 3: Heat olive oil in a large skillet over medium-high heat. Cook the chicken until golden brown and cooked through (165°F internal temp). This takes about 6-7 minutes per side depending on thickness.

Step 4: Remove chicken and let it rest. Don’t clean the pan – all those brown bits are flavor gold.

Step 5: Start your pasta according to package directions. You want it to be ready around the same time as your sauce.

Step 6: In the same pan you cooked the chicken, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Don’t let it burn!

Step 7: Add the sun-dried tomatoes and cook for another minute.

Step 8: Pour in the wine (or broth) and let it simmer for 2-3 minutes to cook off some of the alcohol.

Step 9: Pour in the heavy cream and bring to a gentle simmer. Don’t let it boil hard or it might curdle.

Step 10: Add the Parmesan cheese and stir until melted and smooth.

Step 11: Slice your rested chicken and add it back to the pan along with the drained pasta.

Step 12: Toss everything together, add the fresh basil, and season with salt and pepper.

Things I Learned by Screwing Up :

First time: Burned the garlic because I got distracted by something on TV. The whole dish tasted bitter and sad.

Second time: Used skim milk instead of heavy cream thinking I was being healthy. The sauce was thin and gross and separated almost immediately.

Third time: Added the Parmesan to sauce that was too hot and it turned into stringy clumps instead of melting smoothly.

Fourth time: Forgot to save some pasta water and the sauce was too thick. Now I always save a cup of that starchy pasta water just in case.

But once I got the technique down, it became one of my most reliable crowd-pleasers.

Pro Tips From My Kitchen Adventures :

Save a cup of pasta water before draining. If your sauce gets too thick, a splash of that starchy water will loosen it up perfectly.

Don’t let the cream sauce boil hard – gentle simmer only. High heat makes cream sauces break and nobody wants chunky sauce.

If you’re making this for a crowd, you can cook the chicken ahead of time and just warm it through when you add it back to the sauce.

Fresh basil is not optional. I tried dried basil once and it was just sad. The fresh stuff adds this bright, aromatic finish that makes the whole dish sing.

When This Recipe Really Shines :

This is perfect for date nights because it feels fancy but isn’t actually that hard to make. It’s also great for when you want to impress dinner guests without spending all day in the kitchen.

I’ve served this to people who claim they don’t like creamy pasta (weirdos), and they always end up going back for seconds. There’s something about the combination of flavors that converts even the skeptics.

It’s also become my go-to recipe for special occasions – anniversaries, birthdays, “sorry I was grumpy all week” dinners. It just feels celebratory.

Storage and Reheating :

This is definitely best eaten fresh, but leftovers keep in the fridge for about 3 days. Reheating cream sauces is always tricky – I usually add a splash of milk or cream and heat it gently in the microwave, stirring frequently.

Don’t freeze it. Cream sauces get weird and grainy when frozen and thawed. Just make what you’re going to eat.

Variations (Because I’m Incapable of Leaving Recipes Alone) :

Sometimes I add some baby spinach at the end for color and to make myself feel better about eating cream sauce for dinner.

I’ve also tried it with mushrooms sautéed along with the garlic, which was really good but made my mushroom-hating husband sad.

Once I added some red pepper flakes for heat, and it was delicious but maybe not as “romantic” as the original version.

The Real Talk :

Is this healthy? Not really. Is it absolutely delicious and worth every calorie? Absolutely. Sometimes you need pasta that makes you close your eyes and go “mmm” after every bite.

The name is cheesy (pun intended), but the recipe actually delivers. It’s rich, it’s comforting, and it has that perfect balance of flavors that makes you want to lick the plate clean.

Final Thoughts :

This pasta has become one of my signature dishes, which is funny because I’m usually more of a “throw whatever’s in the fridge together” kind of cook. But sometimes you need a recipe that’s guaranteed to impress, and this one never fails.

The best part? Once you make it a couple times, you don’t even need to look at the recipe. It’s that straightforward, but the results are anything but basic.

Give it a try and let me know what you think! And if it leads to any marriage proposals, I definitely want to hear about it. The name might be ridiculous, but apparently it’s also accurate.

Happy cooking! (And may your pasta be as swoon-worthy as the name suggests) 💕🍝