Marry Me Chicken Pasta (Updated & Elevated Recipe)

If you’re searching for a dish that’s both luxuriously creamy and unbelievably comforting, Marry Me Chicken Pasta is the answer. This viral sensation isn’t just a meal it’s an experience, with tender chicken, sun-dried tomatoes, and a velvety Parmesan cream sauce that’s so irresistible, it might just inspire a proposal. Perfect for date nights, family dinners, or entertaining, this dish delivers restaurant-quality flavor with home-cooked ease.

Why You’ll Love This Recipe

• Rich, creamy, and packed with flavor
• Simple enough for weeknights, elegant enough for guests
• Customizable with different proteins & pasta types
• Leftovers taste even better the next day

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Ingredients

For the Chicken & Pasta

• 1 lb (450g) boneless, skinless chicken breasts (or thighs for extra juiciness)
• 12 oz (340g) pasta (penne, fettuccine, or rigatoni work best)
• 2 tbsp olive oil
• 2 tbsp butter
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp Italian seasoning

For the Creamy Sun-Dried Tomato Sauce

• 3 cloves garlic, minced
• ½ cup sun-dried tomatoes (oil-packed, chopped)
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1 cup chicken broth
• 1 cup freshly grated Parmesan cheese
• ½ tsp crushed red pepper flakes (optional, for heat)
• 1 tsp dried basil (or 2 tbsp fresh basil)

Optional Add-Ins

• 2 cups baby spinach
• ½ cup artichoke hearts, chopped
• ¼ cup crispy bacon or pancetta
• 1 tbsp lemon zest (for brightness)

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Step-by-Step Instructions

1. Cook the Chicken

• Season chicken with salt, pepper, and Italian seasoning.
• Heat olive oil and butter in a large skillet over medium-high heat.
• Sear chicken for 5-6 minutes per side until golden and cooked through. Remove and let rest before slicing.

2. Cook the Pasta

• Boil pasta in salted water until al dente. Reserve ½ cup pasta water before draining.

3. Make the Creamy Sun-Dried Tomato Sauce

• In the same skillet, sauté garlic for 30 seconds until fragrant.
• Add sun-dried tomatoes, then pour in chicken broth and heavy cream, stirring well.
• Simmer for 3-4 minutes until slightly thickened.
• Stir in Parmesan cheese until melted. Add red pepper flakes and basil.

4. Combine Everything

• Slice chicken and return to the skillet.
• Toss in cooked pasta, mixing well. If the sauce is too thick, add reserved pasta water as needed.
• For extra greens, stir in spinach until wilted.

5. Serve & Garnish

• Top with extra Parmesan, fresh basil, and cracked black pepper.
• Serve with garlic bread or a crisp salad.

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Expert Tips for the Best Results

• For extra flavor, use the oil from sun-dried tomatoes to sear the chicken.
• Freshly grated Parmesan melts better than pre-shredded.
• Reserve pasta water it helps thicken the sauce naturally.
• Brighten the dish with a squeeze of lemon juice or zest.

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Variations & Dietary Swaps

• Gluten-Free: Use GF pasta.
• Dairy-Free: Swap cream for coconut milk and use nutritional yeast instead of Parmesan.
• Low-Carb: Replace pasta with zucchini noodles or cauliflower rice.
• Vegetarian: Use mushrooms or chickpeas instead of chicken.

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Serving Suggestions

• Garlic bread or focaccia
• Arugula salad with balsamic glaze
• Pair with Chardonnay or Pinot Grigio

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Storage & Reheating

• Fridge: Store in an airtight container for 3-4 days.
• Freezer: Freeze (without pasta) for up to 2 months.
• Reheat: Warm on the stove with a splash of broth or cream.

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FAQs