If you’ve ever dreamt of a pasta dish that might just earn you a marriage proposal (yes, really!), then buckle up, friend—this is it. Best Marry Me Chicken Pasta is the culinary equivalent of a warm hug on a stressful Tuesday night. Rich, creamy, with that magical balance of savory and tangy, it’s the ultimate “what’s for dinner?” solution when you need something fuss-free but still fabulous.
Table of Contents
Why You’ll Love This Best Marry Me Chicken Pasta
This recipe is more than just a clever name—though we do love a bit of romance in our meals. It’s packed with flavor from sun-dried tomatoes, real parmesan, and a creamy sauce that’ll have everyone asking for seconds (and thirds). Whether you’re cooking for your partner, your picky kiddos, this dish delivers comfort and craveability in every bite.
Ingredients You’ll Need
- Boneless, Skinless Chicken – Go for high-quality, free-range if you can. Trust me, it makes a difference.
- Penne Pasta – Its tube-y little selves are perfect for catching all that dreamy sauce.
- Salt and Pepper – Sea salt and freshly cracked pepper are small upgrades that pack big flavor.
- Olive Oil – Adds a fruity note while getting the chicken perfectly golden.
- Butter – Unsalted is best so you’re in control of the seasoning.
- Minced Garlic – Fresh is best! Those jarred versions just don’t hit the same.
- Flour – Helps thicken up our luscious sauce.
- Chicken Broth – Low-sodium gives you the power to adjust flavor.
- Heavy Cream – Because we’re going full comfort here.
- Grated Parmesan Cheese – Freshly grated only. Please.
- Sun-Dried Tomatoes – Go for oil-packed and drain them well.
- Paprika – Smoked adds a delicious depth.
- Dried Italian Seasoning – Sniff it before you use it—if it smells faint, it’s time for a new jar.
- Fresh Basil – A peppery garnish that makes this dish pop.
How To Make The Best Marry me Chicken pasta
1. Season and Sear the Chicken:
Start by seasoning your chicken with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once it shimmers, add the chicken in a single layer. Give them 5–7 minutes to get nice and golden. Remove and set aside.
2. Create the Pasta Base:
In the same skillet (no need to wash it—flavor lives there!), melt 3 tablespoons of butter. Add the minced garlic and sauté for 30 seconds, just until fragrant. Sprinkle in the flour and whisk constantly to form a smooth roux. Let it bubble for 1–2 minutes.
3. Craft the Creamy Sauce:
Slowly whisk in 2 cups of chicken broth, followed by the heavy cream. Keep stirring to avoid any rogue lumps. Once it thickens, add your parmesan cheese and stir until it melts into the sauce like a dream.
4. Add the Flavor Punch:
Time for the good stuff—add sun-dried tomatoes, paprika, and Italian seasoning. Mix it all in and taste as you go (yes, tasting is part of the job!).
5. Bring It All Together:
Return the chicken to the skillet. Let it simmer in the sauce for 5 minutes until fully cooked and tender. Meanwhile, cook your penne pasta al dente, drain it, and toss it into the skillet. Give it all a gentle mix to coat that pasta in creamy heaven.
6. Garnish and Serve:
Top with fresh basil and serve immediately. Maybe even light a candle—you deserve it.
Tips for Pasta Perfection
- Want to go lighter? Swap heavy cream for half-and-half, but expect a thinner sauce.
- You can totally use rotisserie chicken in a pinch—just skip the searing step.
- Store leftovers in the fridge for up to 3 days. Reheat gently with a splash of broth or cream.
A Little Story Behind the Sauce
I still remember the first time I made this dish—it was a chaotic Tuesday, the kind where you’re five minutes behind on everything and dinner is nowhere in sight. I threw it together on a whim, hoping for something edible, and by the time we sat down, the room had gone silent. Not a peep—just forks clinking. My husband took one bite, looked up, and said, “Are you trying to make me propose again?” And just like that, Best Marry Me Chicken Pasta earned its name in our kitchen. Now it’s my secret weapon for when I want to serve comfort, love, and creamy deliciousness—all in one skillet.
FAQs About the Best Marry Me Chicken Pasta
Can I substitute the penne pasta?
Absolutely! Rigatoni, fusilli, or even spaghetti will work—just something with texture to hold that luscious sauce.
How can I make Marry Me Chicken Pasta ahead of time?
You can prep the sauce and chicken the day before. Reheat slowly and toss with freshly cooked pasta when ready to serve.
Is this dish freezer-friendly?
The sauce might separate a bit when thawed, but it’s doable. Freeze without the pasta for better texture.
A Dish Worth Falling For
This Best Marry Me Chicken Pasta is more than a recipe—it’s your new dinner ace-in-the-hole. Whether you’re looking to impress or just need a creamy comfort fix, this dish brings the flavor and the love. So go ahead, pour a glass, whip up this skillet of magic, and get ready for compliments (and maybe even a proposal!).
Keep the Dinner Inspiration Flowing
Loved this Best Marry Me Chicken Pasta? Here are four more crave-worthy dishes you’ll want to bookmark next:
- Marry Me Chicken Soup: Cozy up with this creamy, heartwarming bowl of goodness. All the flavors you adore—in soup form!
- Creamy Tuscan Chicken Pasta: If you’re a fan of rich sauces and sun-dried tomatoes, this one’s a must-try dinner delight.
- Crockpot Marry Me Chicken: Same irresistible flavor with slow-cooker ease. Perfect for those extra busy days!
- Garlic Parmesan Chicken Tortellini: Cheesy, creamy, and quick—this is your pasta night hero when you’re short on time but big on hunger.
Each dish is a perfect next step on your comfort food journey—easy, flavorful, and totally swoon-worthy!
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The Best Marry Me Chicken Pasta
- Total Time: 40 mins
- Yield: 4 servings 1x
Description
This Best Marry Me Chicken Pasta is creamy, comforting, and packed with flavor. Featuring tender chicken, sun-dried tomatoes, and a rich parmesan cream sauce, it’s the kind of dinner that wins hearts—literally!
Ingredients
1 lb boneless, skinless chicken breast (sliced or cubed)
Salt and pepper, to taste
1 tbsp olive oil
3 tbsp unsalted butter
4 cloves garlic, minced
2 tbsp all-purpose flour
2 cups low-sodium chicken broth
1 cup heavy cream
½ cup freshly grated parmesan cheese
½ cup sun-dried tomatoes (oil-packed, drained and chopped)
1 tsp smoked paprika
1 tsp dried Italian seasoning
½ lb (8 oz) penne pasta
Fresh basil, chopped (for garnish)
Instructions
Season and Sear the Chicken: Season chicken with salt and pepper. In a large skillet, heat olive oil over medium-high. Sear chicken until browned and cooked through, 5–7 minutes. Remove and set aside.
Make the Roux: In the same skillet, melt butter. Add garlic and sauté for 30 seconds. Sprinkle in flour and whisk constantly for 1–2 minutes.
Create the Sauce: Slowly pour in chicken broth, then heavy cream, whisking to prevent lumps. Stir until thickened. Add parmesan and mix until melted.
Add Flavor: Stir in sun-dried tomatoes, paprika, and Italian seasoning. Let simmer for a few minutes.
Combine Everything: Return chicken to skillet and simmer in sauce. Meanwhile, cook pasta al dente. Drain and toss pasta into the sauce mixture until coated.
Garnish and Serve: Top with fresh basil and serve immediately while hot and creamy.
Notes
Use half-and-half instead of heavy cream for a lighter option.
Sub rigatoni, fusilli, or any sauce-catching pasta you love.
Leftovers reheat best with a splash of cream or broth added in a skillet over low heat.
For extra depth, add a pinch of crushed red pepper or a splash of white wine to the sauce.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American , Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 34 g
- Saturated Fat: 17 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 140 mg