Rich, Creamy Marry Me Chicken Pasta: The Ultimate Romantic Dinner

Dubbed the internet’s most persuasive dish, “Marry Me Chicken Pasta” earns its name for a reason. This recipe combines juicy pan-seared chicken and aromatic sun-dried tomatoes in a velvety, parmesan-infused cream sauce. It’s a restaurant-quality meal that’s surprisingly simple to make at home, perfect for a special date night or an impressive dinner party centerpiece. The rich flavors and luxurious texture are truly unforgettable.

Ingredients for Marry Me Chicken Pasta

Yields: 4-6 servings | Prep time: 15 mins | Cook time: 30 mins

• For the Chicken:
  • 1.5 lbs (680g) boneless, skinless chicken breasts or thighs, pounded to even thickness
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp Italian seasoning
  • 1 tsp paprika (sweet or smoked)
  • 2 tbsp all-purpose flour
  • 2 tbsp olive oil
• For the Sauce & Pasta:
  • 12 oz (340g) fettuccine, tagliatelle, or penne pasta
  • 3 tbsp unsalted butter
  • 4-5 garlic cloves, finely minced
  • 1 cup (about 150g) sun-dried tomatoes in oil, drained and thinly sliced (reserve 2 tbsp of the oil)
  • 1 tsp red pepper flakes (adjust to taste)
  • 1 3/4 cups heavy cream (or half-and-half for a lighter option)
  • 1 cup low-sodium chicken broth
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • 1/2 cup shredded mozzarella cheese (optional, for extra pull)
  • 1/3 cup fresh basil, chopped, plus whole leaves for garnish

Step-by-Step Instructions

Step 1: Prepare the Chicken

1. Place chicken on a cutting board and cover with plastic wrap. Gently pound with a meat mallet or rolling pin to an even 1/2-inch thickness. This ensures quick, even cooking.
2. In a small bowl, combine salt, pepper, Italian seasoning, and paprika. Pat the chicken dry with paper towels, then rub the spice mixture evenly over all sides. Lightly dust with flour, shaking off any excess. The flour will help create a golden crust and lightly thicken the sauce later.

Step 2: Cook the Chicken

1. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once the oil shimmers, add the chicken. Cook for 5-7 minutes per side, or until deeply golden brown and cooked through (internal temperature of 165°F/74°C).
2. Transfer chicken to a clean plate, tent with foil, and let rest. Do not wipe out the skillet—those browned bits are flavor gold.

Step 3: Cook the Pasta & Build the Sauce

1. While the chicken cooks, bring a large pot of salted water to a boil. Cook pasta according to package directions for al dente. Reserve 1 cup of pasta water before draining.
2. In the same skillet used for the chicken, reduce heat to medium. Add butter and the reserved 2 tbsp of sun-dried tomato oil. Add the minced garlic and red pepper flakes, sautéing for 60 seconds until fragrant.
3. Stir in the sliced sun-dried tomatoes and cook for another minute.
4. Carefully pour in the chicken broth to deglaze the pan, scraping up all the browned bits with a wooden spoon. Let it simmer for 2-3 minutes to reduce slightly.
5. Reduce heat to medium-low. Pour in the heavy cream, stirring constantly. Let the sauce simmer gently for 5 minutes, allowing it to thicken slightly. Tip: Avoid a rolling boil to prevent the cream from separating.

Step 4: Combine and Finish

1. Gradually sprinkle in the grated Parmesan and mozzarella (if using), stirring continuously until the cheese is fully melted and the sauce is smooth.
2. Slice the rested chicken into strips or bite-sized pieces.
3. Add the drained pasta and sliced chicken to the skillet. Toss everything to coat in the sauce thoroughly. If the sauce is too thick, add the reserved pasta water a few tablespoons at a time until your desired consistency is reached.
4. Remove from heat and stir in the chopped fresh basil.

Step 5: Serve

Serve immediately in warm bowls, garnished with extra basil leaves, a sprinkle of Parmesan, and an extra crack of black pepper.

Cooking Tips & Expert Variations

• Protein Swap: Try this recipe with large shrimp or even thinly sliced steak. Cook your protein separately and add it in at the end.
• Vegetable Boost: Add 2 cups of fresh spinach with the sun-dried tomatoes, or stir in roasted broccoli florets with the pasta.
• Lighter Version: Substitute half the heavy cream with full-fat coconut milk for a dairy-free alternative, or use a roux (butter + flour) with whole milk for a lighter cream sauce.
• Flavor Depth: For a richer umami flavor, add 1 tbsp of tomato paste with the garlic, or a splash of white wine when deglazing the pan.
• Meal Prep: The sauce and chicken can be made 1-2 days ahead. Store separately in airtight containers in the fridge. Reheat gently on the stove, adding a splash of cream or broth to loosen the sauce, then combine with freshly cooked pasta.

Serving Suggestions

This rich pasta is a complete meal, but it pairs beautifully with simple sides to balance the plate. Consider a crisp Caesar salad, garlic bread for soaking up every drop of sauce, or steamed green beans or asparagus. For wine, choose a medium-bodied white like Chardonnay or a light red like Pinot Noir.

Whether you’re aiming to impress or simply craving the ultimate comfort food, this Rich, Creamy Marry Me Chicken Pasta delivers on its legendary promise—one delicious, unforgettable bite at a time.