Why is it called Marry Me Chicken Pasta?

The name comes from the idea that the flavors are so good, they could lead to a marriage proposal! It’s rich, comforting, and feels like a labor of love—even though it’s super simple to make. My husband actually said, “Marry me all over again,” the first time I served it, and the name stuck.

Can I use a different cut of chicken for this recipe?

Absolutely. While boneless, skinless chicken breasts are the most common, you can use thighs for extra juiciness or even shredded rotisserie chicken if you're short on time. Just be sure whatever cut you use is well-seasoned and seared to add that golden flavor.

How can I make Marry Me Chicken Pasta lighter?

You can substitute half-and-half or evaporated milk for the heavy cream, and use whole wheat or chickpea pasta to add fiber and reduce refined carbs. Keep the flavors bold by seasoning well and using sun-dried tomatoes for that signature punch.

Does this dish reheat well?

Yes, it does! Reheat gently on the stovetop with a splash of broth or water to maintain the creamy texture. Avoid high heat to prevent the sauce from separating. It’s just as delicious the next day—sometimes even better after the flavors meld.

Marry Me Chicken Pasta – Creamy, Easy & Unforgettable Recipe

Name: Marry Me Chicken Pasta– A Creamy Recipe That Stole My Heart
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 boneless skinless chicken breasts; 1 tbsp olive oil; 2 cloves garlic, minced; 1/2 cup sun-dried tomatoes, chopped; 1 cup heavy cream; 1/2 cup chicken broth; 1/2 cup grated parmesan; 1 tsp Italian seasoning; Salt & pepper to taste; 8 oz pasta of choice (penne or fettuccine); Fresh basil and extra parmesan for garnish

Description

Creamy, rich, and easy to make—this Marry Me Chicken Pasta will win over hearts in 30 minutes.

Ingredients

Scale

2 boneless skinless chicken breasts
1 tbsp olive oil
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated parmesan
1 tsp Italian seasoning
Salt & pepper to taste
8 oz pasta of choice (penne or fettuccine)
Fresh basil and extra parmesan for garnish

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Instructions

Season chicken with salt and pepper.
Heat olive oil in a large skillet over medium heat. Sear chicken until golden and cooked through. Remove and set aside.
In the same skillet, sauté garlic and sun-dried tomatoes for 2–3 minutes.
Pour in chicken broth and heavy cream. Stir in parmesan and seasoning.
Simmer until sauce thickens slightly.
Slice chicken and return to the pan. Add cooked pasta and toss everything to coat.
Serve hot with fresh basil and more parmesan on top.

Notes

Use thin-sliced chicken or tenderloins for faster cooking.
Add a splash of pasta water if the sauce gets too thick.
Store leftovers in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American, Italian

Nutrition

Serving Size: 1 bowl
Calories: 540 kcal
Sugar: 4g
Sodium: 610mg
Fat: 26g
Saturated Fat: 14g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 2g
Protein: 34g
Cholesterol: 125mg