Creamy Marry Me Chicken Pasta

If there is one recipe that has completely conquered the internet and proven its worth, it’s Marry Me Chicken. And while the original dish is perfect, we’ve taken that creamy, savory magic and fused it with pasta to create the ultimate comfort meal: Marry Me Chicken Pasta. This dish is so irresistibly good, so rich, and so unbelievably easy, it’s been known to elicit marriage proposals—hence the name!

In just 30 minutes, you can transform simple chicken breasts into fork-tender perfection, swimming in a velvety sauce built on garlic, sun-dried tomatoes, Italian herbs, and Parmesan cheese. We’re going to use the one-pan method where the sauce and the chicken are built right in the same skillet, locking in maximum flavor with minimum cleanup.

Whether you’re looking for a quick weeknight meal, a showstopper date night dinner, or a highly requested potluck dish, this Creamy Marry Me Chicken Pasta is guaranteed to impress. Get ready to master this viral favorite and see what all the fuss is about!

Why This Marry Me Chicken Pasta Recipe Works So Well

The success of this dish lies in two key culinary techniques: building fond and creating a stable emulsion for the sauce.

• Searing for Flavor (Fond): The initial step of searing the seasoned chicken breasts in oil (or butter) is non-negotiable. This high-heat cook creates a golden crust on the chicken and leaves behind delicious brown bits stuck to the pan, known as fond. This fond is pure flavor—it’s scraped up during the deglazing process and becomes the foundation of the sauce.
• The Sun-Dried Tomato Advantage: We use the oil from the jar of sun-dried tomatoes to sauté the garlic. This instantly infuses the base of the sauce with a rich, preserved tomato flavor, adding depth and complexity from the very start.
• Creating a Stable Cream Sauce: When building the sauce, we rely on heavy cream and reserved pasta water. The starch in the pasta water binds with the cream and the melted Parmesan, creating a thick, velvety sauce that clings beautifully to the pasta without breaking or separating.
• One-Pan Efficiency: By cooking the sauce and protein in the same skillet, the chicken releases its juices directly into the sauce, deepening the overall savory flavor profile.

Ingredients

This recipe is simple, but the quality of your heavy cream and Parmesan cheese truly makes the difference.

For the Chicken and Pasta

• 1 pound boneless, skinless chicken breasts (2-3 large breasts), sliced horizontally into cutlets
• 1 teaspoon Kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried Italian seasoning
• 1 tablespoon olive oil (or the oil from the sun-dried tomatoes jar)
• 8 ounces pasta (Fettuccine, Linguine, or Penne are recommended)

For the Creamy Sauce

• 2 tablespoons butter
• 6 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
• 1/2 teaspoon red pepper flakes (optional, for a slight kick)
• 1 cup chicken broth (low sodium)
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese (plus more for garnish)
• 1/2 cup frozen spinach (optional, but highly recommended)
• 1/2 cup reserved pasta water
• Fresh basil, chopped, for garnish

Step-by-Step Instructions: Sear, Sauce, and Serve

This recipe moves quickly, so make sure you have all your ingredients measured and prepped before you start cooking!

Part 1: Preparing the Chicken and Pasta (15 Minutes)

1. Prep Chicken: Slice the chicken breasts horizontally to create thinner cutlets (about 1/2-inch thick). This ensures they cook quickly and evenly. Season both sides with salt, pepper, and Italian seasoning.
2. Cook Pasta: Cook the pasta according to package directions until it is al dente (firm to the bite). Crucially, before draining, reserve at least 1 cup of the starchy pasta cooking water. Drain the pasta and set it aside.
3. Sear Chicken: Heat the oil (or sun-dried tomato oil) in a large skillet over medium-high heat. Sear the chicken cutlets for 3–4 minutes per side, until they are golden brown and cooked through (165∘F internal temperature). Remove the chicken and set it aside on a cutting board.

Part 2: Building the Creamy Sauce (10 Minutes)

1. Sauté Aromatics: Reduce the heat to medium-low. Add the 2 tablespoons of butter to the skillet, scraping up the brown bits (fond). Add the minced garlic, chopped sun-dried tomatoes, and red pepper flakes (if using). Sauté for 2–3 minutes until the garlic is fragrant.
2. Deglaze: Pour in the 1 cup of chicken broth and scrape the bottom of the pan vigorously to dissolve all the fond. Let the liquid simmer for 2 minutes, reducing slightly.
3. Add Cream and Seasoning: Reduce the heat to low. Stir in the heavy cream, the 1/2 cup of Parmesan cheese, and the frozen spinach (if using). Stir constantly until the cheese is fully melted and the sauce is smooth.
4. Adjust Consistency: If the sauce is too thick, whisk in the reserved pasta water, 2 tablespoons at a time, until the sauce reaches your desired velvety consistency. Taste the sauce and add salt and pepper if needed.

Part 3: Combining and Serving (5 Minutes)

1. Add Pasta and Chicken: Add the cooked pasta and the seared chicken back into the skillet. Toss everything gently to coat the pasta and chicken completely in the creamy sauce.
2. Finish: Simmer for 1 minute just to heat the pasta through.
3. Serve: Serve immediately, topped with extra grated Parmesan cheese and a generous sprinkle of fresh chopped basil.

Pro Tips for the Perfect, Silky Sauce

The magic of Marry Me Chicken Pasta is in the sauce. Follow these tips to guarantee a smooth, restaurant-quality emulsion that won’t separate.

• Do Not Boil the Cream: Once you add the heavy cream, reduce the heat to low and do not let the sauce come to a boil. Boiling a cream-based sauce can cause the fats and proteins to separate, resulting in a grainy texture. Gentle simmering is key.
• The Parmesan Trick: Always use freshly grated Parmesan cheese—not the pre-shredded kind that comes in a shaker. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly and can make the sauce grainy.
• Tenderize the Chicken: Cutting the chicken breasts horizontally into cutlets serves two purposes: it ensures the chicken cooks through quickly and tenderly, and the higher surface area allows for more of that crucial fond to form, boosting the overall flavor.
• Use Quality Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes are softer and have a richer flavor than the dry-packed kind. Be sure to chop them finely so they distribute evenly throughout the sauce.
• Spinach Integration: If using frozen spinach, you do not need to thaw it first! Just toss it directly into the simmering sauce. The residual heat will thaw and cook the spinach in a minute or two.

Serving Suggestions and Flavor Variations

This Marry Me Chicken Pasta is a stunning complete meal on its own, but it pairs beautifully with light, fresh sides to balance the richness.

Serving Ideas

• Fresh Side Salad: A simple side of mixed greens with a bright, acidic vinaigrette (like lemon or balsamic) cuts through the richness of the creamy sauce perfectly.
• Garlic Bread: No pasta dish is complete without a crusty piece of homemade garlic bread for dipping into the extra sauce.
• Roasted Vegetables: Serve alongside light, roasted vegetables like asparagus or green beans that have been simply tossed with olive oil, salt, and pepper.

Creative Variations

• Protein Swap: Easily swap the chicken for shrimp (cook for 2-3 minutes per side) or 1 pound of Italian sausage (browned and crumbled) for a different flavor profile.
• Spicy Kick: Increase the red pepper flakes to 3/4 teaspoon, or add a pinch of smoked paprika alongside the Italian seasoning for a deeper, smokier heat.
• Mushroom Delight: Sauté 1 cup of sliced cremini or button mushrooms with the garlic. Ensure the mushrooms release all their moisture and brown slightly before adding the broth.
• Different Cheese: Substitute the Parmesan with a blend of Asiago and Mozzarella for a stretchier, milder cheese flavor, or add a dollop of cream cheese to the sauce for extreme creaminess.
• Vegetarian Option: Skip the chicken and replace the chicken broth with vegetable broth. Sauté mushrooms, zucchini, and roasted red peppers with the garlic and sun-dried tomatoes for a vibrant vegetarian dish.

Frequently Asked Questions

• Can I use milk instead of heavy cream? It is not recommended. Whole milk lacks the fat content needed to create a rich, velvety, and stable sauce. Using milk significantly increases the risk of the sauce separating or curdling, especially when the Parmesan cheese is added. Stick to heavy cream for the best results.
• Can I make this Marry Me Chicken Pasta ahead of time? The chicken and sauce are best made and eaten fresh. If you need to prep ahead:
  1. Cook the Chicken and Sauce Base: Follow all steps up to Part 3 (before adding the pasta). Store the chicken and sauce separately.
  2. Store Pasta Separately: Cook and drain the pasta, and store it separately.
  3. To Reheat: Gently reheat the sauce on the stovetop. Add a splash of broth or water if it’s too thick. Toss with the cooked pasta just before serving.
• What if my sauce is too thin? If the sauce is too thin, it means you need more starch! While the sauce is simmering:
  1. Make a slurry: Mix 1 teaspoon of cornstarch with 1 tablespoon of cold water in a separate small bowl.
  2. Whisk the slurry into the simmering sauce. Let it simmer for 1-2 minutes until it visibly thickens.
• What is the best type of pasta to use? Long, ribbon-like pasta such as Fettuccine or Linguine is ideal, as they allow the thick, creamy sauce to cling beautifully to every strand. Shorter, textured pasta like penne or rigatoni also works well.
• Can I use dried herbs instead of fresh basil? You can use 1/2 teaspoon of dried basil mixed into the sauce, but the fresh basil garnish is crucial for the bright flavor and aroma that cuts through the rich sauce. We highly recommend using fresh basil for the final presentation and taste.

This Marry Me Chicken Pasta is sure to be one of the most requested and highest-performing recipes on your blog. Enjoy!

Don’t forget to Pin this incredible Marry Me Chicken Pasta recipe and share your favorite date night dinner idea in the comments below!

Creamy Marry Me Chicken Pasta

Maggie

Inspired by the famous ‘Marry Me Chicken,’ this creamy pasta version features tender chicken in a luscious Parmesan sauce with sun-dried tomatoes, garlic, and Italian herbs — the ultimate date-night or family dinner!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine American, Italian-Inspired

Servings 4 servings

Calories 580 kcal

Equipment

• large skillet or sauté pan
• large pot for pasta
• wooden spoon
• colander
• measuring cups and spoons

Ingredients

  

• 2 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, cut into bite-size pieces
• to taste salt and black pepper
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 tsp Italian seasoning
• 1/2 tsp red pepper flakes (optional)
• 1 cup chicken broth
• 1 cup heavy cream
• 3/4 cup grated Parmesan cheese
• 8 oz penne or rigatoni pasta
• 2 cups baby spinach leaves
• for garnish fresh basil or parsley

Instructions

 

• Cook pasta in salted boiling water according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
• In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper, then cook 5–6 minutes until golden and cooked through. Remove and set aside.
• In the same pan, add garlic and sun-dried tomatoes; sauté 1 minute until fragrant. Stir in Italian seasoning and red pepper flakes.
• Pour in chicken broth and bring to a simmer. Stir in heavy cream and Parmesan cheese, whisking until smooth and creamy.
• Return chicken to the pan and add spinach. Simmer for 2–3 minutes until spinach wilts and sauce thickens slightly.
• Add cooked pasta to the skillet and toss to coat in sauce. Add a splash of reserved pasta water if needed to loosen the sauce.
• Serve warm, garnished with fresh basil or parsley and extra Parmesan.

Notes

Use short pasta like penne or rigatoni to catch all the creamy sauce. For extra richness, add a sprinkle of freshly grated Parmesan before serving. You can substitute half-and-half for the heavy cream for a lighter version. Leftovers reheat beautifully — just add a splash of milk to loosen the sauce.

Keyword chicken pasta, creamy pasta, marry me chicken pasta, tuscan chicken pasta