Marry Me Chicken Pasta – 5 Minute Comfort Meal

Okay, let me tell you about the night Jamie proposed to me with a spoonful of creamy pasta instead of a ring. Just kidding! But honestly, this Marry Me Chicken Pasta recipe has become so legendary in our Portland apartment that our neighbors have started “dropping by” around dinnertime. And who can blame them? The aroma of sun-dried tomatoes and garlic wafting through our thin apartment walls is basically an open invitation.

I first stumbled across this dish during one of my notorious Tuesday recipe-testing sessions. I was scrambling to create something impressive but quick (because let’s be real, Cilantro was demanding his dinner and wouldn’t stop meowing), and this creamy, dreamy pasta literally saved the day. The name might sound dramatic, but trust me on this one – it’s earned every bit of that reputation.

Why You’ll Love This Recipe

Here’s the thing about comfort food that actually comforts: it needs to taste like it took hours but come together in minutes. This Marry Me Chicken Pasta hits that sweet spot perfectly. The chicken stays incredibly tender, the sauce is rich without being heavy, and those sun-dried tomatoes? They add just the right amount of tangy sweetness that makes your taste buds do a little happy dance.

What I love most about this recipe is how forgiving it is. I’ve made it when I was out of heavy cream (used half-and-half), when I forgot to buy fresh basil (dried worked fine), and even when I accidentally doubled the garlic because I was distracted by my cat trying to steal ingredients off the counter. Every single time, it turned out absolutely incredible.

My Secret to Perfect Marry Me Chicken Every Time

After making this dish probably fifty times (no exaggeration – Jamie keeps a tally), I’ve learned a few tricks that make all the difference:

Season that chicken like you mean it. I’m talking both sides, generously, with salt and pepper. This isn’t the time to be shy. The seasoning creates this amazing crust when you sear it that adds so much flavor to the entire dish.

Don’t move the chicken too early. I know it’s tempting to flip and poke, but let that beautiful golden crust develop. You’ll hear it sizzling – that’s the sound of deliciousness happening.

Save some pasta water. This is my grandmother Abuela Rosa’s trick, and it works for literally any pasta dish. That starchy water helps bind everything together and creates the silkiest sauce. I always save at least a cup, even though I usually only need a splash.

The Magic Happens in One Pan

The beauty of this Marry Me Chicken Pasta is that it all comes together in one skillet. Less cleanup, more flavor, and everything gets coated in that gorgeous, creamy sauce. Your kitchen will smell absolutely incredible – like garlic, herbs, and pure comfort.

I use my trusty cast iron skillet for this, but any large pan will work. Just make sure it’s big enough to toss the pasta with the sauce at the end. There’s nothing worse than trying to fold cooked pasta into a too-small pan (learned this the hard way during The Great Dumpling Incident of 2020, but that’s another story). Speaking of one-pan wonders, if you’re looking for more easy skillet meals, my Garlic Parmesan Chicken Pasta is another weeknight winner that comes together just as quickly.

Marry Me Chicken Pasta Recipe

Prep Time: 5 minutes
Cook Time: 20 minutes
Serves: 4-6 people

Ingredients:

• 1 lb boneless, skinless chicken breasts, sliced into cutlets
• 12 oz penne or rigatoni pasta
• 3 tablespoons olive oil
• 4 cloves garlic, minced (or 1 tablespoon garlic powder – don’t judge me)
• 1/3 cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes (optional, but life’s too short for bland food)
• 2 tablespoons fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Get that pasta going first. Bring a large pot of salted water to boil and cook pasta according to package directions until al dente. Save 1 cup of pasta water before draining – trust me on this one.
2. Season and sear the chicken. While pasta cooks, season chicken cutlets generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5-6 minutes per side until golden brown and cooked through (165°F internal temp). Remove and set aside.
3. Build that flavor base. In the same pan, add minced garlic and sun-dried tomatoes. Sauté for about 1 minute until fragrant – don’t let the garlic burn or it’ll turn bitter.
4. Create the sauce magic. Pour in heavy cream and chicken broth, whisking to combine. Add Italian seasoning and red pepper flakes. Let it simmer for 2-3 minutes until it starts to thicken slightly.
5. Bring it all together. Stir in Parmesan cheese until melted and smooth. Slice the chicken and return it to the pan along with the drained pasta. Toss everything together, adding pasta water a splash at a time if needed to achieve your desired consistency.
6. Finish with fresh herbs. Remove from heat and stir in fresh basil. Taste and adjust seasoning with salt and pepper.

Serving Suggestions That Actually Matter

This Marry Me Chicken Pasta is honestly perfect on its own, but sometimes you want to make it feel like a complete meal. I love serving it with a simple arugula salad dressed with lemon and olive oil – the peppery greens cut through the richness beautifully.

For wine lovers, a crisp Pinot Grigio or Sauvignon Blanc works wonderfully. The acidity balances all that creamy goodness. And if you’re like us and prefer cozy nights in, it pairs surprisingly well with a good craft beer too.

Storage and Leftovers (If You Have Any)

Real talk: this rarely lasts more than one meal in our house, but when it does, it keeps in the fridge for up to 3 days. The sauce might look a little thick when cold, but it comes back to life beautifully when you reheat it gently with a splash of milk or broth.

I don’t recommend freezing this one – cream-based sauces can get a little wonky in the freezer. But honestly, it’s so quick to make that you’re better off just whipping up a fresh batch anyway.

Make It Your Own

The beautiful thing about this recipe is how easily it adapts to what you have on hand. Out of sun-dried tomatoes? Cherry tomatoes work great. No fresh basil? A sprinkle of dried Italian herbs gets the job done. Want to add some veggies? Spinach wilts beautifully into the sauce, and roasted red peppers add incredible sweetness. For a completely different flavor profile, you could even try my Cajun Alfredo Sauce Recipe as the base – it brings that Louisiana heat that pairs amazingly with chicken and pasta.

If you love this comforting pasta as much as we do, you might also enjoy my Dump-and-Go Creamy Tuscan Chicken – it has that same cozy, restaurant-quality flavor with even less effort since everything goes right into the slow cooker!

This Marry Me Chicken Pasta has become one of those recipes I turn to when I need something that feels special but doesn’t require a grocery run or hours in the kitchen. It’s comfort food at its finest – rich, satisfying, and guaranteed to have everyone asking for the recipe. Don’t worry if it looks messy while you’re making it – mine always does, and it still turns out absolutely perfect every single time.

Marry Me Chicken Pasta

Creamy, dreamy pasta with tender chicken, sun-dried tomatoes, and a rich Parmesan sauce that comes together in one pan. This comfort food favorite is guaranteed to impress!

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American, Italian

Calories: 685

Ingredients Method Notes

Ingredients

  

• 1 lb boneless skinless chicken breasts, sliced into cutlets
• 12 oz penne or rigatoni pasta
• 3 tablespoons olive oil
• 4 cloves garlic minced (or 1 tablespoon garlic powder)
• 1/3 cup sun-dried tomatoes chopped
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes optional
• 2 tablespoons fresh basil chopped
• Salt and pepper to taste

Method

 

1. Cook the pasta: Bring a large pot of salted water to boil and cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
2. Season and sear chicken: Season chicken cutlets generously with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5-6 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove chicken and set aside.
3. Build the flavor base: In the same pan, add minced garlic and chopped sun-dried tomatoes. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
4. Create the sauce: Pour in heavy cream and chicken broth, whisking to combine. Add Italian seasoning and red pepper flakes (if using). Let simmer for 2-3 minutes until the sauce starts to thicken slightly.
5. Add cheese and combine: Stir in Parmesan cheese until melted and smooth. Slice the cooked chicken and return it to the pan along with the drained pasta. Toss everything together, adding reserved pasta water a splash at a time if needed to achieve desired consistency.
6. Finish and serve: Remove from heat and stir in fresh chopped basil. Taste and adjust seasoning with salt and pepper as needed. Serve immediately.

Notes

• Make it your own: Try adding spinach, roasted red peppers, or mushrooms for extra vegetables
• Wine pairing: Pairs beautifully with Pinot Grigio or Sauvignon Blanc
• Storage: Keeps in refrigerator for up to 3 days. Reheat gently with a splash of milk or broth
• Substitutions: Can use half-and-half instead of heavy cream, dried basil instead of fresh, or cherry tomatoes instead of sun-dried tomatoes
• Pro tip: Don’t skip saving the pasta water – it helps create the silkiest sauce!

Nutritional Information

Per Serving (Serves 4):

• Calories: 685
• Protein: 42g (84% of daily value)
• Carbohydrates: 68g
• Fat: 28g
• Fiber: 3g
• Sodium: 520mg
• Calcium: 285mg (28% DV from Parmesan and cream)

Conclusion

Marry Me Chicken Pasta proves that restaurant-quality comfort food doesn’t require hours in the kitchen or complicated techniques. With its perfect balance of creamy sauce, tender chicken, and al dente pasta, this recipe delivers on both flavor and convenience. The beauty lies in its simplicity—using pantry staples and straightforward techniques to create something truly special.

Ready to experience the magic for yourself? Gather your ingredients, follow these steps, and prepare to be amazed by what you can create in just 26 minutes. Don’t forget to share your results and any creative variations you discover—your fellow home cooks will thank you for it!

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