Prepare to fall head over heels for the ultimate weeknight indulgence: Marry Me Chicken Pasta. This dish seamlessly marries the beloved, rich flavors of our reader-favorite Marry Me Chicken with the comforting embrace of a hearty pasta meal. It’s a culinary creation so utterly captivating, you might just find yourself on the receiving end of an unexpected proposal – consider yourself warned! My husband’s absolute favorite iteration of the viral sensation, this recipe celebrates the enchanting synergy of savory Parmesan, aromatic basil, sweet sun-dried tomatoes, perfectly tender chicken, and delightfully al dente penne. It’s more than just a meal; it’s an experience designed to win hearts and satisfy cravings.
For those already smitten with our original Marry Me Chicken recipe, you can undoubtedly envision the sheer delight this pasta version brings. Feel free to skip ahead to the detailed recipe card below. However, if you’re new to the wonderful world of “marry me” dishes, then a warm welcome awaits you! Prepare to be utterly swept off your feet by a dish that promises both ease and extravagance.
What Makes Marry Me Chicken Pasta Irresistible?
This isn’t just another chicken pasta recipe; it’s a culinary masterpiece that simplifies gourmet flavors for your home kitchen. Here’s why Marry Me Chicken Pasta stands out as a true crowd-pleaser and a potential staple in your dinner rotation:
- An Elevated Take on a Classic: This Marry Me Chicken Pasta recipe takes every single delicious element you adore from the original chicken dish and elevates it with the addition of a generous pound of tender, al dente penne pasta. The pasta isn’t just an afterthought; it’s a luscious vehicle, perfectly coated in an incredibly rich sun-dried tomato cream sauce. This isn’t an exaggeration – the depth of flavor in this simple-to-make sauce is truly remarkable, bordering on too good to be true. It transforms a fantastic chicken dish into a complete, satisfying meal that truly goes over the top.
- Effortless Stovetop Preparation: We’ve streamlined the cooking process even further, making this pasta version somehow even easier and quicker than the original! By eliminating all the oven steps, this becomes a super-speedy, super-simple stovetop recipe. It’s absolutely perfect for even the busiest of weeknights when you crave something extraordinary without spending hours in the kitchen. While a cast-iron skillet is recommended for that beautiful golden sear on the chicken, any large skillet will yield fantastic results. Its simplicity belies its sophisticated taste, making it an ideal choice for both novice and experienced cooks.
- Quality Ingredients for Unforgettable Flavor: Our Marry Me Chicken recipe with pasta is crafted using whole, high-quality ingredients that genuinely make a difference. We’re talking about real, freshly grated Parmesan cheese – not the powdered varieties that compromise on melt and taste. We use succulent, quality chicken breasts that cook up tender and juicy, and sun-dried tomatoes bursting with concentrated, vibrant flavor. The cornstarch coating on the chicken creates an amazing golden crust, expertly sealing in all the natural juices, while fresh herbs like basil introduce a bright, fresh contrast to every creamy, savory bite. It’s this commitment to quality that ensures a truly memorable dining experience.
Explore More Marry Me Chicken Creations
Creamy Marry Me Chicken Casserole
Marry Me Chicken (In Sun-Dried Tomato Cream Sauce)
Marry Me Chicken Salad
Crockpot Marry Me Chicken
Mastering Your Marry Me Chicken Pasta: Expert Tips for Success
To ensure your Marry Me Chicken Pasta turns out perfectly every time, keep these crucial tips in mind:
- Achieving a Velvety Smooth Cream Sauce: Have you ever experienced a cream sauce that just refuses to become smooth, no matter how much you whisk? The culprit is often adding cold dairy products to hot liquid. If your heavy cream or Parmesan cheese is too cold, the sudden temperature shock when introduced to a hot skillet will cause them to seize, clump, or even curdle. To prevent this, always ensure your dairy products are at or close to room temperature before adding them. Furthermore, it’s wise to remove the skillet from the heat for a minute or two and let it cool slightly before whisking in any dairy. This small step makes a significant difference in achieving that luxurious, silky-smooth consistency.
- Perfectly Cooked Chicken Every Time: While our recipe calls for chicken breasts, boneless, skinless chicken thighs are an excellent alternative if you prefer them. When using chicken breasts, I highly recommend slicing them into thin cutlets. This technique dramatically reduces cooking time and promotes more even cooking, ensuring each piece is tender and juicy. Regardless of your choice, the key is to make sure all chicken pieces are roughly the same size and thickness. Drastically different sizes will lead to uneven cooking, leaving some pieces overcooked and dry, while others remain undercooked. Uniformity guarantees a consistent texture throughout the dish.
- The Indispensable Role of Freshly Grated Parmesan: This might seem like a small detail, but using freshly grated Parmesan cheese truly makes all the difference in the world for your sauce. Pre-grated Parmesan, while convenient, often contains anti-caking agents like cellulose or starches. These additives, designed to prevent the cheese from clumping in the bag, also inhibit smooth melting when heated. The result is a grainy or clumpy sauce instead of a smooth, rich one. Invest in a block of good quality Parmesan and grate it yourself; your sauce will be infinitely silkier, creamier, and the flavor will be far superior – I guarantee it.
Unleash Your Creativity: Exciting Recipe Variations
While the classic Marry Me Chicken Pasta is divine as is, this recipe is incredibly versatile and easily adaptable to suit your preferences or dietary needs:
- Make it lighter: For a slightly less indulgent version, substitute half-and-half for heavy cream. You can also slightly reduce the amount of Parmesan cheese. These adjustments will still deliver a wonderfully creamy texture and rich flavor but with fewer calories, making it a great option if you’re looking to lighten up your meal without sacrificing taste.
- Add a nutritional boost with veggies: Incorporating fresh vegetables is an easy way to enhance the nutritional value and add more texture. Fresh spinach wilts beautifully into the warm sauce, roasted red peppers add a smoky sweetness, and steamed broccoli florets offer a pleasant crunch. Simply stir your chosen vegetables into the pasta during the last few minutes of cooking to ensure they are heated through but still retain their vibrant color and slight bite.
- Explore alternative proteins: The sun-dried tomato cream sauce is so incredibly flavorful that it pairs wonderfully with a variety of proteins beyond chicken. Consider swapping chicken for succulent salmon fillets, plump shrimp, or even savory Italian sausage for a delicious twist. Each protein will absorb the rich flavors of the sauce, offering a unique and equally satisfying meal experience.
- Dietary Adaptations:
- Make it Keto: Easily transform this into a low-carb meal by replacing traditional pasta with zucchini noodles, shirataki noodles, or cauliflower rice. Ensure your chicken broth is also keto-friendly.
- Make it Gluten-Free: Simply use your favorite gluten-free pasta (check that chicken broth is GF certified), and the rest of the ingredients are naturally gluten-free, allowing everyone to enjoy this delightful dish.
- Make it Dairy-Free: For a dairy-free version, substitute coconut cream for heavy cream, use a high-quality dairy-free Parmesan alternative or nutritional yeast for cheesy flavor, and replace butter with olive oil.
- Make it Vegetarian: Omit the chicken entirely and replace it with hearty alternatives like sliced Portobello mushrooms (which offer a “meaty” texture), roasted cauliflower florets, or your favorite plant-based protein. Keep all the delicious dairy components for that classic creamy flavor!
Discover More Amazing Pasta Dishes
- Greek Chicken Skillet with Orzo, Feta, and Spinach
- Lasagna Soup
- Tomato Florentine Soup
- Blackened Chicken Alfredo
- Creamy Rotel Pasta with Ground Beef
- Paleo Carbonara with Palmini
- Buffalo Chicken Alfredo
- Escarole Soup
- Asiago Tortelloni Alfredo With Grilled Chicken
- Lobster Mac and Cheese
- Ground Beef Alfredo
- Very Favorite Stir Fry Noodles (with Tofu or Chicken)
- Instant Pot Chicken and Noodles
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Frequently Asked Questions About Marry Me Chicken Pasta
- Can I make this recipe ahead of time? This dish is best served immediately for optimal texture and flavor. The pasta can absorb a lot of the sauce over time, making it less creamy. However, leftovers are still delicious!
- How do I store and reheat leftovers? Store any leftover Marry Me Chicken Pasta in an airtight container in the refrigerator for 3-4 days. To reheat, gently warm it on the stovetop over low heat, adding a splash of chicken broth, milk, or heavy cream to restore its creamy consistency. Avoid microwaving on high heat, as this can cause the sauce to separate.
- What kind of sun-dried tomatoes should I use? I prefer sun-dried tomatoes packed in oil, as you can use a little of the flavorful oil to sear the chicken, adding an extra layer of taste. However, dry-packed sun-dried tomatoes will work perfectly fine; just rehydrate them in warm water for a few minutes before chopping if they are very firm.
- Is this dish spicy? The recipe includes 1/2 teaspoon of crushed red pepper flakes, which adds a very mild warmth and depth rather than intense heat. If you are sensitive to spice or cooking for children, feel free to reduce the amount or omit them entirely. Taste the sauce before adding the chicken and pasta, and adjust to your preference.
Cheryl Malik
Marry Me Chicken Pasta
10 minutes
20 minutes
30 minutes
Cheryl Malik
8
servings
Equipment
-
Large, heavy-bottomed pot
-
Large wooden spoon
-
colander
-
Cutting board
-
Sharp chef’s knife
-
Large cast-iron skillet (or any skillet will work)
-
Tongs
-
Large plate
-
whisk
Ingredients
For the Pasta
-
salt
table salt or fine sea salt -
2½
cups
dried penne pasta (10 oz)
uncooked
For the Chicken
-
1 ½
pounds
boneless, skinless chicken breasts -
lots
of
salt & freshly ground black pepper
to taste -
3
tablespoons
cornstarch -
2
tablespoons
sun-dried tomato oil
For the Sun-Dried Tomato Cream Sauce
-
¼
cup
butter -
2-3
cloves
garlic peeled, minced -
1½
cup
low-sodium chicken broth -
1
cup
heavy cream
at or close to room temperature -
1
cup
grated fresh parmesan
at room temperature, see Notes -
⅔
cup
julienned or chopped sun-dried tomato
see Notes -
2
teaspoons
dried oregano
-
½
teaspoon
crushed red pepper flakes
more or less to taste, see Notes -
2
tablespoons
chiffonaded fresh basil
see Notes
Serving Suggestions (All Optional)
-
grated fresh Parmesan -
crushed red pepper flakes
-
chiffonaded fresh basil
Instructions
For the Pasta
-
Cook 2½ cups dried penne pasta according to package directions in heavily salted water, reserving 1 cup pasta water before draining.
-
Drain and set aside.
For the Chicken
-
While pasta boils, toss 1½ pounds boneless, skinless chicken breasts with lots of salt and freshly ground black pepper, and 3 tablespoons cornstarch.
-
Heat 2 tablespoons sun-dried tomato oil in large skillet over medium heat until shimmering. Gently place chicken breasts in skillet and sear 2 to 4 minutes or until bottoms of chicken breasts are lightly golden.
-
Flip chicken breasts over and sear other side 2 to 4 minutes or until cooked through. Transfer chicken breasts from skillet to cutting board and cut into bite-sized pieces.
For the Sun-Dried Tomato Cream Sauce
-
Cool skillet for 1-2 minutes, then return to low heat and add ¼ cup butter. Once butter melts, add 2-3 minced garlic cloves and sauté 30-60 seconds until fragrant.
-
Add 1½ cups low-sodium chicken broth. Stir, scraping the bottom, and simmer on low until reduced by about ¼.
-
Move skillet to a cool burner for 30-60 seconds. Slowly whisk in 1 cup heavy cream into the reduction.
-
Gradually whisk in 1 cup grated fresh Parmesan until melted and incorporated. Return skillet to low heat. Whisk gently for about 1 minute until heated through.
-
Stir in ⅔ cup sun-dried tomatoes, 2 teaspoons dried oregano, and ½ teaspoon crushed red pepper flakes. Taste and adjust seasonings. If the sauce is too thin, stir in 1 tablespoon of reserved pasta water and simmer for 1-2 minutes; repeat if needed.
For the Marry Me Chicken Pasta
-
Stir in cooked pasta, cooked chicken, and 2 tablespoons chiffonaded fresh basil; toss to coat in sauce.
-
Transfer to serving bowls and top with additional basil and/or parmesan as desired.
Chicken Breasts: I prefer to use thinly-cut chicken breasts or chicken cutlets. Whatever you use, make sure they’re roughly the same size and thickness – that way they’ll cook at the same rate.
Dairy Products: To keep the heavy cream and parmesan from seizing, clumping, or curdling, make sure they’re room temperature before adding them to any hot liquid. Remove the skillet from the heat and let the mixture cool slightly to lessen the temperature difference.
Parmesan Cheese: For the best results, buy a block of fresh parm and grate it yourself. Prepackaged grated cheese contains starches and fillers to prevent clumping, which also keep the cheese from melting smoothly.
Sun-Dried Tomatoes: The ones packed in oil are my favorite – you can add a little of the oil to the sauce for more flavor. Dry-packed sun-dried tomatoes will work fine, though.
Crushed Red Pepper Flakes: Some readers prefer to omit these entirely, especially if they’re cooking for kids. I don’t find that they make the dish hot or spicy, but do what works best for you, whether that’s reducing the amount slightly or leaving them out altogether!
Make it Keto: Replace pasta with zucchini noodles, shirataki noodles, or cauliflower rice.
Make it Gluten-Free: Use gluten-free pasta (check that chicken broth is GF certified), and the rest of the ingredients are naturally gluten-free.
Make it Dairy-Free: Substitute coconut cream for heavy cream, use nutritional yeast or dairy-free parmesan, and replace butter with olive oil.
Make it Vegetarian: Replace chicken with mushrooms (Portobello is meaty), cauliflower, or plant-based protein. Keep all the dairy components!
Storage: Best served immediately. Leftovers keep 3-4 days refrigerated; reheat gently with a splash of cream or pasta water.
To Chiffonade the Basil
- Stack fresh basil leaves on top of each other.
- Tightly roll the stack lengthwise.
- Use a sharp knife, positioned perpendicular to the roll, to slice the roll into several thin ribbons.
Approximate Information for One Serving
Calories:
481
cal
Protein:
31
g
Fat:
24
g
Saturated Fat:
13
g
Trans Fat:
0.2
g
Cholesterol:
112
mg
Sodium:
390
mg
Potassium:
858
mg
Total Carbs:
37
g
Fiber:
3
g
Sugar:
5
g
Net Carbs:
34
g
Vitamin A:
937
IU
Vitamin C:
9
mg
Calcium:
205
mg
Iron:
2
mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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