Easy Marry Me Chicken Pasta For dinner

I had to laugh when my brother Josh texted me at midnight last Tuesday with a picture of an empty pasta dish and the message “SHE SAID YES!!” I’d given him my Marry Me Chicken Pasta recipe after he’d called in a panic about hosting his girlfriend for their one-year anniversary dinner. The poor guy could barely boil water, but even he couldn’t mess up this foolproof Marry Me Chicken Pasta dish.

Grandma was sitting at my kitchen counter when I got the text, still in her gardening clothes with dirt under her fingernails, and she just nodded knowingly. “Good pasta has sealed more deals than any diamond ever could,” she said, stealing a spoonful of sauce I was testing for Sunday dinner. The rich, creamy sun-dried tomato sauce with perfectly tender chicken that makes this Marry Me Chicken Pasta so special has been my secret weapon for years now, though I suppose it’s not so secret anymore!

Why You’ll Love This Marry Me Chicken Pasta

This dish isn’t just about making someone fall in love with you (though it might) it’s about falling in love with dinner time all over again! The sauce is absolute magic, with that perfect balance of tangy sun-dried tomatoes and creamy richness that makes you want to lick the plate when nobody’s looking. I catch Grandma doing it every time! The chicken stays so juicy inside while getting that gorgeous golden crust that adds texture against the tender pasta.

It’s fancy enough for special occasions but easy enough for weeknights when you’re running on fumes and need something that’ll make everyone at the table stop complaining about their day.

The best part? It all comes together in one pan, which means fewer dishes and more time to enjoy that second glass of wine. Even my nephew who survives on nothing but chicken nuggets and ketchup asks for seconds of this pasta and if that’s not kitchen witchcraft, I don’t know what is!

If you’re looking for another crowd-pleasing comfort food recipe that’s just as impressive, my Longhorn Parmesan Crusted Chicken Recipe has that same wow factor with a different flavor profile!

Ingredients for Marry Me Chicken Pasta

The secret to this irresistible dish is how simple, everyday ingredients transform into something absolutely extraordinary when they come together. Nothing fancy or hard to find, just good, honest ingredients that create magic.

What You’ll Need

• Chicken breasts
• Penne pasta
• Sun-dried tomatoes
• Heavy cream
• Chicken broth
• Garlic
• Italian seasoning
• Parmesan cheese
• Spinach
• Basil
• Red pepper flakes
• Salt and pepper
• Olive oil

Why These Ingredients Matter

The chicken breasts are our star protein, creating that satisfying centerpiece that makes this feel like a complete meal. I always butterfly them to create thinner cutlets that cook quickly and evenly. The sun-dried tomatoes aren’t just for looks they bring this incredible concentrated sweetness and tanginess that regular tomatoes just can’t match.

I learned from Grandma that the oil from the sun-dried tomato jar adds an extra layer of flavor, so never drain it all away! Heavy cream might sound indulgent, but it creates that silky texture that clings to every piece of pasta. I’ve tried making this with milk or half-and-half, and it’s just not the same sometimes you need to embrace the real thing. And don’t even think about using pre-grated Parmesan; those little green cans have no place in this recipe. The fresh stuff melts perfectly into the sauce, creating rich pockets of cheesy goodness that make every bite different from the last.

For hearty breakfast options that match this pasta’s comfort level, try my Bisquick Sausage Egg and Cheese Muffins for a morning treat that’s just as satisfying!

See recipe card for quantities.

Instructions for Making Marry Me Chicken Pasta

Step-by-Step Directions

• Step 1: Bring a large pot of generously salted water to a boil. Cook penne pasta according to package directions until al dente. Before draining, reserve 1/2 cup of pasta water then drain pasta and set aside.
• Step 2: Meanwhile, butterfly the chicken breasts by slicing them horizontally to create thinner cutlets. Season both sides generously with salt, pepper, and half of the Italian seasoning.

• Step 3: Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken and sear for 4-5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Remove chicken to a plate and cover loosely with foil.
• Step 4: In the same skillet, reduce heat to medium and add a little more olive oil if needed. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.

• Step 5: Add chopped sun-dried tomatoes and sauté for 1 minute, then pour in chicken broth, scraping the bottom of the pan to release all those flavorful browned bits.
• Step 6: Pour in the heavy cream, remaining Italian seasoning, and a pinch of red pepper flakes. Bring to a gentle simmer and cook for 2-3 minutes until it starts to thicken slightly.

• Step 7: Stir in the grated Parmesan cheese until melted and smooth. If the sauce seems too thick, add a splash of the reserved pasta water to thin it.
• Step 8: Add spinach to the sauce and stir until wilted, about 1-2 minutes.
• Step 9: Slice the chicken into strips and add back to the skillet along with the cooked pasta. Toss everything together until well coated with sauce and heated through.
• Step 10: Remove from heat and garnish with fresh basil, additional Parmesan cheese, and a small sprinkle of red pepper flakes if desired.

Hint: Never rinse your pasta after draining! The starch on the surface helps the sauce cling to every piece. Instead, if your pasta finishes cooking before your sauce is ready, toss it with a tiny bit of olive oil to prevent sticking.

When you need a quick breakfast solution, my Frozen French Toast Sticks in Air Fryer technique creates the perfect crispy-outside, fluffy-inside texture in minutes!

Personal Anecdote

I’ll never forget the look on Grandma’s face when I first attempted this recipe in her kitchen. I was going through a bad breakup and had moved back home temporarily, spending most evenings curled up on her couch with ice cream and sad movies.

“Enough wallowing,” she declared one Saturday, tying an apron around my waist. “Nothing heals a broken heart like cooking something that’ll break someone else’s.” She pulled out her favorite cast iron skillet the one with the wobbly handle she refuses to replace and started teaching me her version of this chicken pasta.

Halfway through cooking, I accidentally knocked over the entire container of red pepper flakes into the sauce. I burst into tears, convinced I’d ruined everything, just like my relationship. Grandma calmly scooped out what she could, added more cream, and said, “Sometimes life gets too spicy, but we adjust and keep going.” That slightly-too-spicy pasta became our inside joke, and now I always add an extra pinch of red pepper flakes to remember that night when I started healing.

If you’re looking for more nostalgic recipes with stories behind them, my Floriditas Cheese Scones carry their own special memories and make a perfect accompaniment to this main dish!

Substitutions for Marry Me Chicken Pasta

This Marry Me Chicken Pasta recipe is wonderfully flexible, and I’ve tested plenty of substitutions for different dietary needs or when you’re short on ingredients!

Gluten-free – Swap regular penne for your favorite gluten-free pasta to create a gluten-free Marry Me Chicken Pasta. I find corn-rice blends hold up best in creamy sauces without getting mushy. Just watch your cooking time as gluten-free varieties often cook faster.

Dairy-free – Replace heavy cream with full-fat coconut milk (the kind in cans, not the refrigerated beverage) for a tropical twist that’s surprisingly delicious in your Marry Me Chicken Pasta. Nutritional yeast can stand in for Parmesan, adding that savory quality without the dairy.

Lower-calorie – Use boneless skinless chicken thighs and half-and-half instead of heavy cream for a lighter version of Marry Me Chicken Pasta. You’ll still get richness but with fewer calories. I’ve also used Greek yogurt mixed with a little chicken broth as a tangy alternative to some of the cream.

Vegetarian – Skip the chicken entirely and add extra vegetables like sautéed mushrooms, bell peppers, or artichoke hearts for a vegetarian take on this pasta dish. The sauce is so flavorful that you won’t miss the meat, and the mushrooms add that satisfying umami quality.

Tomato alternatives – If you’re not a fan of sun-dried tomatoes or don’t have any on hand, roasted red peppers make a delicious substitute in Marry Me Chicken Pasta. They bring a similar sweet-tangy quality with a smoky depth that’s absolutely delicious in the cream sauce.

Variations on Marry Me Chicken Pasta

The classic Marry Me Chicken Pasta recipe is a guaranteed crowd-pleaser, but I love experimenting with different twists to keep things exciting in the kitchen!

Spicy Cajun – Add Cajun seasoning to your chicken and a dash to the sauce for a Marry Me Chicken Pasta that brings some New Orleans flair to your table. The spice pairs amazingly with the creamy sauce, creating that perfect heat that builds without overwhelming.

Mushroom Madness – Add 8 ounces of sliced mushrooms (I like using a mix of cremini and shiitake) and sauté them after the garlic to create a heartier Marry Me Chicken Pasta. They add an earthy, meaty quality that makes the sauce even more robust. My mushroom-hating husband actually loves this version!

Mediterranean – Toss in some kalamata olives, artichoke hearts, and swap the Italian seasoning for oregano and thyme in your Marry Me Chicken Pasta. Finish with crumbled feta instead of (or alongside) the Parmesan for a Greek-inspired twist that’s perfect for summer.

Lemon Brightness – Add lemon zest and a squeeze of fresh lemon juice right at the end for a Marry Me Chicken Pasta version that tastes lighter and brighter. The acidity cuts through the richness of the cream beautifully. This variation is my go-to for spring dinners.

Fall Comfort – During autumn, I love adding diced butternut squash to roast alongside the chicken in my Marry Me Chicken Pasta. The slight sweetness plays wonderfully with the tangy sun-dried tomatoes, and the orange color makes a gorgeous presentation against the creamy sauce.

For another family favorite with endless variation possibilities, check out Emily’s Excellent Taco Casserole which can be customized just as easily as this pasta dish!

Equipment for Marry Me Chicken Pasta

You don’t need fancy kitchen gadgets to make this dish shine, but a few key pieces make all the difference between good and great results!

A large, heavy-bottomed skillet is absolutely essential for this recipe. I learned this the hard way after trying to make it in a flimsy pan that created hot spots, burning some of my garlic while leaving chicken undercooked. My trusty 12-inch cast iron has been my faithful companion for this dish, distributing heat evenly and creating that perfect sear on the chicken. If you don’t have cast iron, any heavy stainless steel skillet will work beautifully.

For the pasta, use a large pot that gives your noodles plenty of room to dance around in the water. Crowded pasta tends to stick together and cook unevenly. Grandma always says pasta should feel like it’s at a pool party, not a crowded elevator!

A good, sharp knife makes butterflying the chicken breasts so much easier. I spent years struggling with dull knives before investing in a quality chef’s knife that glides through chicken like butter. Trust me, it’s worth every penny for the time and frustration saved.

Silicone-tipped tongs are my secret weapon for flipping the chicken without piercing it and letting all those precious juices escape. They’re also perfect for tossing the pasta in the sauce at the end.

Don’t overlook the importance of a reliable instant-read thermometer! It takes the guesswork out of knowing when your chicken is perfectly cooked to 165°F no more cutting into your chicken to check and letting all the juices run out.

Storage Tips for Marry Me Chicken Pasta

This dish is the gift that keeps on giving it’s almost better the next day when all those flavors have had time to get cozy with each other! To store leftover Marry Me Chicken Pasta, let it cool completely before transferring to an airtight container. It’ll stay fresh in the refrigerator for up to 3 days, making it perfect for meal prep or those nights when cooking feels like climbing Mount Everest.

When reheating, the key is low and slow to prevent the cream sauce from separating. For microwave reheating, place your portion in a microwave-safe dish, add a tiny splash of chicken broth or cream, cover loosely, and heat at 50% power in 30-second intervals, stirring between each. This gentle approach keeps the sauce silky instead of separated.

Stovetop reheating works even better warm it in a skillet over medium-low heat with a splash of liquid, stirring frequently. The pasta will have absorbed some sauce overnight, so don’t be afraid to add a little cream to bring back that luscious texture.

Now, about freezing I’ve tested this extensively and have mixed news. The chicken and sauce freeze beautifully for up to 2 months, but the pasta tends to get mushy when thawed. My workaround? Freeze just the chicken and sauce, then cook fresh pasta when you’re ready to enjoy it. Alternatively, slightly undercook your pasta initially if you know you’ll be freezing the dish.

For meal prep or potlucks, I often make and store the components separately cooked pasta tossed with a tiny bit of olive oil, sauce in its own container, and sliced chicken in another. This prevents the pasta from soaking up all the sauce and gives you more control when assembling plates.

Grandma’s Secret for Marry Me Chicken Pasta

When I visit Grandma, she still insists on making this Marry Me Chicken Pasta her way, and I’ve learned not to argue because her version always tastes better than mine! Her big secret? “Jazzy,” she says with that little wink, “it’s all about layering the flavors, not just throwing everything in at once.”

She taught me to infuse the olive oil with a smashed garlic clove and a sprig of rosemary before cooking anything else for the Marry Me Chicken Pasta. She lets it warm gently over low heat while she preps other ingredients, then removes the garlic and rosemary before searing the chicken. This subtle step adds depth that you can’t quite put your finger on but definitely notice.

The photo above shows Grandma’s well-worn cast iron skillet with the Marry Me Chicken Pasta simmering away, steam rising with that heavenly aroma that fills her kitchen. You can see the little flecks of herbs dancing in the sauce and the way the cream takes on that beautiful blush color from the sun-dried tomatoes. This is the exact moment when the magic happens – right before everything comes together into creamy perfection!

Another trick she shared from her yellowed recipe cards: add the tiniest pinch of nutmeg to the cream sauce in your Marry Me Chicken Pasta. “It’s like wearing expensive perfume,” she explains. “Nobody should be able to identify it, but they’ll know something special is happening.” I was skeptical until I tried it that whisper of nutmeg brings out the sweetness in the cream and tomatoes without making the dish taste like a holiday cookie.

Her most uncompromising rule involves the pasta water when making Marry Me Chicken Pasta. She measures exactly 1/4 cup and adds it to the sauce drop by drop while whisking, almost like making a vinaigrette. “The starch is liquid gold,” she insists, “but most people dump in too much and drown all that beautiful creaminess.” Following her precise method gives the sauce that perfect silky texture that clings lovingly to every piece of pasta and chicken.

FAQ about Marry Me Chicken Pasta

Conclusion

There you have it, friends my beloved Marry Me Chicken Pasta in all its creamy, sun-dried tomato glory! This dish has been the silent witness to countless family celebrations, from my cousin’s job promotion to the night my nephew got his college acceptance letter. Something about a steaming bowl of this pasta brings out the good news and happy tears.

What makes this recipe special isn’t just the perfect balance of tangy tomatoes and rich cream, but the memories created around it. Every time I make it, I picture Grandma leaning against my kitchen counter, telling me “food made with love tastes better than anything else.” And you know what? I think she’s right.

If you’re looking to branch out into other pasta territories, you might enjoy my San Giorgio Lasagna Recipe for those Sunday family gatherings, or Emily’s Excellent Taco Casserole when you’re craving something with a southwestern kick. For another spin on creamy chicken pasta, this Cajun Chicken Pasta brings the heat in the most delicious way!

Whatever the occasion whether you’re trying to impress someone special or just treating yourself after a long week this Marry Me Chicken Pasta won’t disappoint. And if someone happens to propose after eating it, well…you can’t say I didn’t warn you!