What are the ingredients for Marry Me Chicken pasta?

You'll need boneless, skinless chicken breast, pasta like penne, and for the sauce: sun-dried tomatoes in oil, heavy cream, garlic, Parmesan cheese, and chicken broth. Season it with Italian seasoning and red pepper flakes, then finish with fresh spinach and basil. Having everything prepped before you start is key to a smooth 30-minute cook.

Why is it called "marry me chicken pasta"?

The name is a playful claim that the dish is so delicious, it could inspire a marriage proposal. It comes from the rich, creamy sauce with sweet-tart sun-dried tomatoes and garlic that feels special. It's a viral nickname for a recipe that turns simple ingredients into a truly impressive, restaurant-quality meal with minimal effort.

What pasta goes well with Marry Me Chicken?

Shapes with nooks and ridges are best because they trap the creamy sauce. I use penne, rigatoni, or farfalle. You want pasta cooked just to al dente so it holds its texture when tossed in the skillet. Avoid long, smooth noodles like spaghetti, as the sauce won't cling to them as effectively.

What is marry me sauce made of?

It's a five-layer creamy sauce. You start with garlic sautéed in sun-dried tomato oil, deglaze with chicken broth, then add heavy cream, Italian seasoning, and red pepper flakes. Finally, you melt in Parmesan cheese. The sun-dried tomatoes are essential. They provide the sweet, tangy pops that define the flavor.

Can I use milk instead of heavy cream?

I don't recommend it. Milk lacks the fat content needed to create a stable, luxurious sauce and will likely curdle when simmered. For a slightly lighter option, half-and-half may work, but the sauce will be thinner. Full-fat heavy cream guarantees a rich, smooth result that won't separate.

How long does Marry Me Chicken Pasta last in the fridge?

Store it in an airtight container for up to 4 days. The pasta will absorb sauce as it sits, so when reheating, add a tablespoon of chicken broth or cream to a skillet over low heat to loosen it. I don't recommend freezing, as the creamy sauce can become grainy.

Marry Me Chicken Pasta: 30-Minute Easy Creamy Dinner

Name: The Easiest Marry Me Chicken Pasta Recipe (Ready in 30 Minutes)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 lb boneless, skinless chicken breast, cut into 1-inch pieces; 8 oz pasta (penne, rigatoni, or farfalle); 1 tablespoon olive oil or sun-dried tomato oil; Salt and black pepper; 3 cloves garlic, minced; ½ cup sun-dried tomatoes in oil, drained and chopped; 1 cup chicken broth or stock; 1 cup heavy cream; 1 teaspoon Italian seasoning; ¼ teaspoon red pepper flakes; ¾ cup freshly grated Parmesan cheese; 2 cups fresh baby spinach; Fresh basil leaves

Description

This marry me chicken pasta has a rich, creamy sauce with sun-dried tomatoes and garlic. It’s a foolproof one-pan dinner that comes together in just 30 minutes.

Ingredients

Scale

For the Chicken & Pasta:

1 lb boneless, skinless chicken breast, cut into 1-inch pieces

8 oz pasta (penne, rigatoni, or farfalle)

1 tablespoon olive oil or sun-dried tomato oil

Salt and black pepper

For the Sauce:

3 cloves garlic, minced

½ cup sun-dried tomatoes in oil, drained and chopped

1 cup chicken broth or stock

1 cup heavy cream

1 teaspoon Italian seasoning

¼ teaspoon red pepper flakes

¾ cup freshly grated Parmesan cheese

2 cups fresh baby spinach

For Garnish:

Fresh basil leaves

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Instructions

1. Bring a large pot of salted water to a boil. Cook pasta until al dente, about 10 minutes. Reserve ½ cup pasta water before draining.

2. Pat chicken dry and season with salt and pepper. Heat oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes until golden on one side. Transfer to a plate.

3. In the same skillet, sauté garlic for 30 seconds. Pour in chicken broth and scrape up browned bits. Add sun-dried tomatoes, heavy cream, Italian seasoning, and red pepper flakes. Bring to a simmer.

4. Return chicken to skillet. Simmer for 8-10 minutes until sauce thickens and chicken reaches 165°F (74°C). Turn off heat. Stir in Parmesan until melted.

5. Fold in spinach. Toss with drained pasta, adding reserved pasta water if needed. Serve immediately topped with fresh basil.

Notes

Use the oil from the jar of sun-dried tomatoes instead of plain olive oil for more flavor.

Don’t crowd the chicken in the skillet. Sear it just until golden, then let it finish cooking in the sauce to stay juicy.

Freshly grate your Parmesan cheese, the pre-shredded kind doesn’t melt as smoothly.

Store in the refrigerator for up to 4 days. Do not freeze, texture will change. Reheat gently in a skillet over medium-low heat with a splash of water, or microwave in 30-second intervals.

Prep Time: 10 min
Cook Time: 20 min
Category: Dinner, Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 720 kcal
Sugar: 8 g
Sodium: 780 mg
Fat: 35 g
Saturated Fat: 18 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 53 g
Fiber: 3 g
Protein: 31 g
Cholesterol: 155 mg