Treat yourself (or someone special) tonight with Marry Me Chicken Pasta, a dish that’s as indulgent as it is uncomplicated. Creamy, garlicky, and rich with sun-dried tomatoes, this pasta is the kind of comfort food that feels like a hug—and tastes like a celebration. Whether you’re cooking for a date night in or just want to elevate your weeknight dinner game, this recipe delivers big on flavor with minimal fuss. Try it once… and you might just hear “When are we getting married?” (or at least, “Please make this again.”)
Imagine a dinner so rich, creamy, and comforting that one bite feels like a warm embrace—and rumors say it’s good enough to prompt a spontaneous marriage proposal. This is the magic of Marry Me Chicken Pasta. Tender, golden-seared chicken simmers in a luscious sun-dried tomato and Parmesan cream sauce, tossed with pasta to soak up every last drop. It’s easy enough for a weeknight, yet elegant enough for date night.
- What’s your go-to comfort food on busy weeknights—and how does this creamy chicken pasta compare?
- Do you prefer pasta dishes that are saucy and rich, or light and fresh? Why?
- If you were to serve this for someone special, what side dish or wine pairing would you choose?
- Have you tried converting a viral recipe like “Marry Me Chicken” into your own spin? What was your twist?
Full Recipe
Servings: 4
Prep time: ~15 minutes
Cook time: ~20 minutes
Total time: ~35 minutes
Ingredients
- 1.5 lb (≈ 680 g) boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ⅔ cup sun-dried tomatoes, drained and chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional, for a bit of heat)
- 1 cup (≈ 240 ml) chicken broth
- ½ cup (≈ 120 ml) heavy cream (double cream)
- 1 tablespoon lemon juice (optional, for a bright touch)
- ½ cup (≈ 50 g) grated Parmesan cheese
- A handful of fresh basil leaves, roughly chopped
- 12 oz (≈ 340 g) pasta of your choice (penne, tagliatelle, or shells work well)
Instructions
- Cook the pasta
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside. - Prepare the chicken
Season the chicken pieces with salt and pepper. Heat the olive oil in a large skillet over medium-high heat, then add the chicken and cook until golden brown on all sides (about 6–8 minutes). Remove the chicken from the pan and set aside. - Make the sauce
In the same skillet, add the minced garlic and sauté until fragrant (about 30 seconds). Add the sun-dried tomatoes, Italian seasoning, and red pepper flakes (if using), stirring for a minute. Pour in the chicken broth, then stir in the heavy cream. Bring to a gentle simmer, letting the sauce thicken slightly. Stir in the Parmesan cheese until melted and smooth. Add the lemon juice if you’re using it. - Combine everything
Return the seared chicken to the skillet, then gently fold in the cooked pasta. Let everything simmer together for a couple of minutes so the pasta absorbs the sauce. - Finish and garnish
Remove from heat and stir in the fresh basil. Taste and adjust seasoning (salt, pepper) if needed.
Professional Serving / Presentation Tips
- Use a shallow pasta bowl for serving so the sauce spreads evenly and looks elegant.
- Before plating, swirl the pasta in the sauce for a few seconds to coat it thoroughly.
- Garnish with a few whole basil leaves (or chiffonade) and a light sprinkle of extra Parmesan on top.
- Serve with garlic bread or a crusty baguette to mop up the sauce.
- Pair this dish with a crisp white wine (like Sauvignon Blanc) or a light red (like Pinot Noir) for a romantic, restaurant-style feel.