Marry Me Chicken Pasta

Reasons to love this recipe:

1. The combination of heavy cream, sun-dried tomatoes, and Parmesan cheese creates a luscious sauce that coats the pasta perfectly, giving it a rich and indulgent flavor.
2. This recipe features chicken breasts seared to perfection before being simmered in the creamy sauce. Like my recipe for Chicken and Broccoli Pasta and Chicken and Bacon Pasta, the result is tender and juicy meat with a savory taste that pairs wonderfully with the pasta and sauce.
3. Despite its gourmet taste, Marry Me Chicken Pasta is surprisingly easy to prepare. It’s a one-pan dish that comes together in about 30 minutes, making it a great option when you want a delicious meal without spending hours in the kitchen.

Ingredient notes and substitutions:

While this seems like a lot of ingredients, this is an easy recipe and comes together quickly. Complete measurements are in the recipe card below.

• Pasta – I like to use rigatoni pasta in this recipe because the ridges and the tube shape catch and hold onto the delicious sauce. You can use whatever pasta you prefer, including spaghetti, fettuccine, cavatappi, fusilli, and penne pasta.
• Chicken – Boneless skinless chicken breasts are the star of the show in this recipe, adding significant flavor, texture, and protein. You can substitute chicken thighs, but they may take a bit longer to cook.
• Flour and olive oil – All-purpose flour is used to coat the chicken before pan-searing it in olive oil.
• Paprika, kosher salt, ground black pepper, and Italian seasoning with oregano collectively elevate the dish’s flavor profile. They add layers of taste, aroma, and balance, making the pasta and creamy sauce more enticing and delicious.
• Onion and garlic – Complement the other seasonings and spices in the recipe, contributing to the overall deliciousness. They also contribute to the overall aroma and texture of the dish.
• Sun-dried tomatoes – Play a crucial role in enhancing the sauce’s flavor, adding a touch of sweetness, providing textural contrast, and contributing to the overall visual and taste appeal. Be sure to use tomatoes packed in oil, but drain before adding them.
• Chicken stock and heavy cream – Purchased chicken stock or homemade rotisserie chicken stock and heavy cream work together to create a creamy, flavorful, and well-balanced sauce for Marry Me Chicken Pasta. They contribute to the dish’s overall richness and help tie all the ingredients together.
• Parmesan cheese – Is another key ingredient in the sauce. As it melts into the sauce, it helps thicken it and gives it a velvety texture. The cheese adds a delightful creaminess that coats the pasta and chicken, making each bite indulgent and flavorful.
• Fresh basil or parsley, and a pinch of red pepper flakes are optional but can add a pop of color and additional flavor.

How to make Marry Me Chicken Pasta:

1. Heat a large pot of water on the stovetop, and add salt per the package directions. Add the pasta and cook until al dente, following the package instructions. Reserve about a half cup of pasta water, drain the pasta, and set aside.
2. Toss the cubed chicken with the flour, a half teaspoon of salt, paprika, and pepper until coated.

3. Heat the olive oil in a large skillet over medium-high heat. Add the cubed chicken and cook for seven to eight minutes, stirring occasionally, until golden brown and fully cooked through. The internal temperature should be 165°F as measured by an instant-read meat thermometer. Remove it from the pan and set aside.

4. Add the onion to the pan with the remaining half teaspoon of salt and sauté for 3-4 minutes until just starting to soften. Add the minced garlic and sun-dried tomatoes and cook for one more minute.

5. Pour the chicken stock into the pan and deglaze it, scraping all the browned bits off the bottom of the pan. Add the Italian seasoning, and bring the stock to a low simmer.

6. Turn the heat down to medium-low. Add the heavy cream and Parmesan cheese to the pan. Stir until the sauce is warm and the cheese is melted.

7. Add the cooked pasta and chicken to the sauce and stir well to combine. Add the reserved pasta water a tablespoon at a time if the sauce is too thick.

8. Garnish with fresh chopped herbs, red pepper flakes, and additional sun-dried tomatoes, if desired, and serve immediately.

How did this “marry me” recipe get its name?

There is no official story about how marry me chicken pasta got its name. It’s just a whimsical name given to this popular pasta dish, sometimes known as Tuscan Chicken. It’s likely due to its rich and indulgent flavors that some people might find so delicious that they jokingly say, “I’d marry you for making this dish!”

Serving suggestions:

Marry Me Chicken Pasta is a rich and creamy dish that pairs well with simple side dishes that provide balance and contrast of flavor, texture, and freshness.

• Salad: House salad, Cucumber and Tomato Salad, or Spinach Salad with Apples and Pecans
• Vegetables: Sweet and Sour Green Beans, Black-Eyed Peas, or Copper Pennies
• Bread: Texas Toast Garlic Bread, Southern Cornbread, or Broccoli Cheddar Cheese Cornbread Muffins
• Dessert: Homemade Strawberry Sherbet, Charleston Chewies, or Old-Fashioned Strawberry Pie

Recipe variations:

• Marry Me Shrimp Pasta: Replace the chicken with shrimp for a seafood twist on the classic recipe. Shrimp cooks quickly and pairs well with the creamy sauce.
• Marry Me Vegetarian Pasta: Omit the meat and make a vegetarian version by adding sautéed mushrooms, spinach, or other vegetables. Substitute spaghetti noodles for the pasta. You can also use vegetable broth instead of chicken stock.
• Marry Me Sun-Dried Tomato and Spinach Pasta: Enhance the dish’s Mediterranean flavors by adding fresh spinach, extra sun-dried tomatoes, and oregano. The spinach wilts into the creamy sauce, and the tomatoes provide extra tanginess.
• Marry Me Cajun Chicken Pasta: Add Cajun spices and blackened chicken to give the dish a spicy kick. This variation offers a flavorful twist on the classic recipe.
• Marry Me Bacon and Mushroom Pasta: Include crispy bacon bits and sautéed mushrooms for extra richness and flavor.

How to store and reheat leftovers:

Transfer the leftovers to an airtight container. Store in the refrigerator for up to 4 days.

For reheating small portions, you can reheat the leftovers in the microwave. Add a splash of water or chicken stock on top and cover loosely with wax paper. Microwave in 30-second intervals until heated through.

I prefer reheating leftovers on the stove. Place the leftovers in a saucepan and add additional stock or water to prevent sticking and help loosen the sauce. Heat over low to medium heat, stirring frequently until heated through.

Recipe FAQs:

Expert tips and tricks:

• Make sure your pasta is still hot when you add it to the sauce. You don’t want to add cold or room temperature pasta to a cream/cheese sauce, as it can cause the sauce to thicken up or get grainy.  
• When searing the chicken, use medium-high heat and let it develop a golden-brown crust on one side before flipping. Avoid excessive stirring during searing for better browning.
• Don’t overcook your pasta. Follow the package directions and only cook it to the al dente stage. When you add the al dente pasta to the sauce and simmer it the pasta continues to cook slightly. This allows it to absorb some of the sauce’s flavors, enhancing the dish’s overall taste.
• Adjust the heat if needed when making the sauce to prevent it from boiling. A gentle simmer is ideal to avoid curdling the cream.