Origin & Popularity of the Marry Me Chicken Pasta Recipe

The phenomenon of Mary Me Chicken began as a viral sensation in the blogosphere and has since inspired countless riffs, including this pasta adaptation. Home cooks fell for its promise: a simple skillet meal so delicious, it could inspire a proposal. Today’s version transforms it into a satisfying pasta skillet, riffing on the original by folding in al dente noodles for extra heartiness and ease of serving. For tips on achieving that perfect pasta texture every time, check out Cooking Perfect Al Dente Pasta.

Key Flavor Components Explained

Every great dish hinges on balance. In this Marry Me Chicken Pasta, three flavor pillars stand out:

1. Sun-Dried Tomatoes: Their concentrated sweetness and chewiness lend robust tomato flavor without watering down the sauce.
2. Garlic & Aromatics: Fresh garlic, shallots, or onion form the aromatic foundation, releasing savory depth with every sauté.
3. Cream & Cheese: A blend of heavy cream and freshly grated Parmesan creates a velvety sauce that clings to pasta and chicken alike.

Pair these with dried Italian herbs (oregano, basil, thyme) and a pinch of red pepper flakes, and you have a symphony of flavors. To master the art of properly searing chicken for maximum flavor, see this guide on Properly Sear Chicken.

Marry Me Chicken Pasta Recipe Ingredients List

Gather everything before you start—mise en place is key to a smooth cooking experience.

• Chicken
  • 2 large boneless, skinless chicken breasts (or 3 thighs), pounded to even thickness
  • Salt and freshly ground black pepper, to taste
• Pasta
  • 12 ounces penne (or shells, rigatoni, or fettuccine)
  • 1 tablespoon kosher salt (for pasta water)
• Cream Sauce Base
  • 2 tablespoons unsalted butter or olive oil
  • 4 cloves garlic, minced
  • ½ cup finely chopped shallot or onion
  • 1 cup oil-packed sun-dried tomatoes, drained and sliced
  • 1½ cups heavy cream
  • ½ cup low-sodium chicken broth (or dry white wine)
  • ¾ cup freshly grated Parmesan cheese
• Seasonings & Finishing Touches
  • 1 teaspoon dried Italian seasoning (or 1 teaspoon each dried oregano and basil)
  • ¼ teaspoon red pepper flakes (optional, for gentle heat)
  • 2 cups baby spinach or chopped fresh basil leaves
  • Extra Parmesan and fresh basil for garnish

Equipment, Tools & Prep Steps

• Equipment
  • Large deep skillet or sauté pan (12-inch diameter)
  • Large pot for boiling pasta
  • Wooden spoon or silicone spatula
  • Cutting board and a sharp chef’s knife
• Prep Steps
  1. Pat chicken dry; season liberally.
  2. Chop sun-dried tomatoes, mince garlic, and dice shallots.
  3. Grate Parmesan, measure cream and broth.
  4. Bring a large pot of salted water to a boil.

Step-By-Step Cooking Instructions

Follow these steps closely for the best results.

1. Searing the Chicken

1. Heat 1 tablespoon butter or oil in the skillet over medium-high heat until shimmering.
2. Add chicken and cook undisturbed for 4–5 minutes until a golden crust forms.
3. Flip and sear the other side for 3–4 minutes until just cooked through (internal temperature 160°F/71°C).
4. Transfer to a plate; tent with foil and rest.

2. Building the Cream Sauce

1. Lower heat to medium; add remaining butter or oil.
2. Sauté minced garlic and shallot for 1–2 minutes, until fragrant but not browned.
3. Stir in sun-dried tomatoes and cook 1 minute to release flavor.
4. Deglaze the pan with chicken broth (or white wine), scraping up browned bits.
5. Pour in heavy cream; add dried Italian seasoning and red pepper flakes.
6. Bring to a gentle simmer, then whisk in grated Parmesan until smooth.

3. Cooking Pasta Al Dente

• While sauce simmers, cook penne in the boiling water following package instructions minus 1 minute (for al dente).
• Reserve ½ cup pasta cooking water before draining.

4. Bringing It All Together

1. Slice rested chicken into strips or bite-sized pieces; nestle back into the sauce.
2. Add drained pasta and toss to coat evenly.
3. If the sauce seems thick, stir in reserved pasta water a few tablespoons at a time to reach the desired consistency.
4. Gently fold in spinach or fresh basil until wilted.
5. Taste and adjust seasoning with salt and pepper.

Variations & Substitutions

Customize to suit your pantry or dietary needs:

• Protein Swaps
  • Shrimp: Sear for 1–2 minutes per side, then remove and finish with the pasta.
  • Tofu: Pan-fry extra-firm cubes until golden.
  • Rotisserie Chicken: Shred and stir in at the end for a shortcut.
• Pasta Alternatives
  • Gluten-free penne, whole wheat rotini, or spiralized zucchini noodles.
• Dairy-Free Options
  • Substitute coconut cream or cashew cream and nutritional yeast for Parmesan flavor.

Serving Suggestions & Pairings

Elevate presentation and enjoy this dish alongside:

• Sides
  • Garlic bread or a crusty baguette to mop up the sauce.
  • Simple green salad with balsamic vinaigrette.
• Wine Pairings
  • Chardonnay (crispy oak notes complement cream).
  • Pinot Grigio (bright acidity balances richness).
• Plating Tips
  • Twirl pasta into nests for a restaurant-style look.
  • Garnish with torn fresh basil and extra Parmesan shavings.

Make-Ahead, Storage & Reheating Tips

• Make-Ahead
  • Prepare sauce and chicken; refrigerate separately up to 24 hours.
  • Cook pasta just to al dente; cool under cold water and toss with oil.
• Storage
  • Store pasta and sauce in airtight containers for up to 3 days.
• Reheating
  • Gently rewarm in a skillet over low heat, adding a splash of water or cream to loosen the sauce.
  • Microwave in short bursts, stirring between intervals to prevent splitting.

Troubleshooting & Pro Tips

Pro Tips

• Rest the chicken before slicing to lock in juices.
• Use freshly grated Parmesan—pre-grated powders won’t melt smoothly.
• Don’t overcrowd the skillet when searing; work in batches if needed.

Frequently Asked Questions (FAQs)

1. What does “Marry Me Chicken” mean?
   The name comes from the dish’s reputation for being so tempting that it inspires a proposal. Our pasta version captures that magic in every creamy, tomato-laced bite.
2. Can I use other pasta shapes?
   Absolutely! Penne is classic, but rigatoni, shells, or even farfalle work beautifully.
3. How long will leftovers last?
   Stored airtight in the refrigerator, leftovers stay delicious for up to 3 days.
4. Is this dish freezer-friendly?
   You can freeze the sauce and chicken (without pasta) for up to 2 months. Thaw overnight in the fridge before reheating.
5. Can I make it gluten-free?
   Yes—simply swap in your favorite gluten-free pasta and confirm all other ingredients are gluten-free.
6. What’s the best way to reheat without drying out?
   Gently reheat in a skillet over low heat with a splash of cream or water, stirring frequently.

Conclusion

With its combination of juicy, seared chicken, a velvety cream sauce, and perfectly al dente pasta, this Marry Me Chicken Pasta is sure to become a household favorite. Feel free to experiment with variations, make it your own, and don’t forget to share the love (and the recipe!) with friends and family. Whether it earns you a proposal or simply warms hearts around the dinner table, it’s a winner every time. Enjoy!

Marry Me Chicken Pasta Recipe: 7-Step Creamy One-Pot Delight

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• Author: Velma
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

Make this Marry Me Chicken Pasta Recipe—tender chicken, sun-dried tomatoes & creamy sauce in one skillet. Ideal for date night!

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Ingredients

Scale 1x2x3x

• 2 large boneless, skinless chicken breasts, halved horizontally
• Salt & pepper, to taste
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes (in oil), chopped
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp crushed red pepper flakes (optional)
• 8 oz pasta (penne, fettuccine, or rigatoni)
• Fresh basil or parsley, for garnish

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Instructions

1. Cook the Pasta:

• Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and set aside.

2. Prepare the Chicken:

• Season chicken with salt, pepper, garlic powder, and Italian seasoning.
• Heat olive oil in a skillet over medium-high heat.
• Sear chicken for 4–5 minutes per side until golden and cooked through. Transfer to a plate and cover.

3. Make the Sauce:

• In the same pan, reduce heat to medium. Add a little more oil if needed.
• Sauté garlic and sun-dried tomatoes for 1 minute until fragrant.
• Pour in chicken broth, stir, and scrape any browned bits from the pan.
• Stir in heavy cream, parmesan, and red pepper flakes. Simmer gently for 3–5 minutes until slightly thickened.

4. Combine:

• Slice chicken and return it to the pan.
• Add cooked pasta and toss everything in the sauce.
• Adjust seasoning if needed.

5. Serve:

 

• Plate and garnish with fresh basil or parsley and extra Parmesan.

Notes

• Add spinach, mushrooms, or peas for extra veg.
• Use grilled chicken or shrimp as a variation.
• Swap cream for half-and-half or coconut cream for a lighter or dairy-free option.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Pasta Dishes
• Cuisine: American

Nutrition

• Serving Size: 4 servings
• Calories: 620 kcal
• Sugar: 6g
• Sodium: 600mg
• Fat: 35g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 35g
• Cholesterol: 120mg

Keywords: Marry Me Chicken Pasta Recipe