The first time I made Marry Me Chicken Pasta, the kitchen smelled so good, my family literally hovered around the stove until it was done. Creamy sun-dried tomato sauce bubbling away, golden chicken slices, and pasta just begging to be twirled on a fork—let’s just say, nobody waited politely to be served. Honestly, I stumbled upon this dish during a weeknight dinner crisis (you know, one of those “what can I make that everyone will actually eat?” moments). Turns out, Marry Me Chicken Pasta is that magical, picky-eater-proof meal that somehow gets even the pickiest kid at the table reaching for seconds.
What makes this recipe such a winner? It’s all about the perfect balance of creamy, savory, and a little bit tangy from the sun-dried tomatoes. And, it’s a 30-minute dish—yes, you heard me right. No endless simmering, no complicated steps, just pure comfort food that’s secretly impressive enough for guests. I’ve made this recipe more times than I can count, tweaking it here and there, and it never lets me down. Whether you’re cooking for a family, a date night, or just craving something soul-soothing after a long day, this Marry Me Chicken Pasta delivers every time.
As someone who’s tested this recipe at least a dozen times (and survived many toddler taste-tests), I can assure you: it’s a game changer for busy nights and picky eaters alike. Ready for the easiest, most irresistible chicken pasta you’ll ever make? Let’s get cooking!
Why You’ll Love This Marry Me Chicken Pasta Recipe
- Quick & Easy: Start to finish in under 30 minutes—ideal for those nights when you want real food fast, but can’t face another box of mac and cheese.
- Simple Ingredients: Pantry staples like pasta, chicken, and cream—no fancy grocery runs required. I bet you’ve got most of these on hand right now.
- Perfect for Family Dinners: I’ve served this recipe at birthdays, Sunday suppers, and even picky-eater playdates. It’s always a hit, no matter the occasion.
- Crowd-Pleaser: Kids devour it. Adults ask for the recipe. Even those “I don’t like creamy sauces” folks go back for seconds—I’m not exaggerating!
- Unbelievably Delicious: Creamy, savory, and just a hint of tang from the sun-dried tomatoes. It’s the kind of pasta you crave when you need real comfort food.
What really sets this Marry Me Chicken Pasta apart? I blend the sun-dried tomatoes right into the sauce for a smooth, ultra-flavorful base. The chicken gets a quick sear for golden edges, then simmers gently in the sauce so it’s tender and juicy. It’s not just another cream sauce pasta—it’s got that special “what IS that?” factor thanks to the sun-dried tomatoes and a sprinkle of parmesan.
This is the dish I pull out when I want to impress without stress, or just sneak some veggies and protein into my kids’ dinner. It’s comfort food, sure, but with a little bit of magic that makes people pause after the first bite and go, “Wow.” If you’re looking for a dinner that feels cozy but not boring, and pleases even the fussiest eaters, this is it.
What Ingredients You Will Need
This Marry Me Chicken Pasta keeps things simple with easy-to-find ingredients, but each one plays an important role in that rich, crave-worthy flavor.
- Boneless, skinless chicken breasts (about 1 lb/450g, sliced into thin cutlets) – The star! Slices cook quickly and stay juicy.
- Salt and freshly ground black pepper – Essential for seasoning every layer.
- All-purpose flour (1/4 cup/30g) – Lightly coats the chicken, helps it brown and gives the sauce a bit of body.
- Olive oil (2 tbsp/30ml) – For searing the chicken and sautéing the garlic.
- Butter (2 tbsp/28g) – Adds richness and flavor to the sauce.
- Garlic cloves (3, minced) – Fresh is best for that aromatic kick.
- Chicken broth (1 cup/240ml) – Builds a savory base for the sauce. Low-sodium works great.
- Heavy cream (3/4 cup/180ml) – Makes the sauce lusciously creamy. You can swap for half-and-half if you want it lighter, but don’t skimp on creaminess.
- Sun-dried tomatoes (1/3 cup/50g, chopped, packed in oil and drained) – These are the secret flavor bomb! I use the ones in jars for the best texture.
- Dried Italian seasoning (1 tsp) – A simple blend, but it gives the sauce that classic herby warmth.
- Crushed red pepper flakes (1/4 tsp, optional) – For a hint of gentle heat. Leave out if your crowd doesn’t like spice.
- Parmesan cheese (1/2 cup/40g, freshly grated) – Melts right in for salty, nutty depth.
- Pasta (12 oz/340g—penne, rigatoni, or fettuccine all work) – Choose a shape that holds sauce well. I usually go for penne because it’s fun for little hands.
- Fresh basil or parsley (for garnish, optional) – Adds color and a fresh pop at the end.
Ingredient tips:
- If you need gluten-free, use GF pasta and swap the flour for all-purpose gluten-free flour or even cornstarch.
- Short on heavy cream? Full-fat coconut milk works in a pinch for a dairy-free twist (flavor will be a bit different, but still tasty).
- If you can’t find sun-dried tomatoes in oil, rehydrate the dry ones in hot water for 20 minutes, then chop.
- I love De Cecco or Barilla pasta for their texture, and BelGioioso parmesan for the best melt.
Equipment Needed
- Large skillet or sauté pan – Nonstick or stainless both work; just make sure it’s at least 12” for plenty of room.
- Large pot – For boiling your pasta. A 4-6 quart pot is perfect.
- Colander – For draining pasta. You can use a slotted spoon if you’re short on space.
- Sharp knife and cutting board – For slicing chicken and chopping garlic/sun-dried tomatoes.
- Tongs or spatula – Makes flipping chicken and tossing pasta easy.
- Microplane or box grater – For grating fresh parmesan (a must for that melty finish).
- Measuring cups and spoons – Even if you eyeball most things, measuring cream and broth helps keep the sauce perfect every time.
If you don’t have a big skillet, split the chicken into two batches so it browns instead of steams. I’ve used a cast iron pan for a lovely golden sear, but stainless is easier for cleaning up the sauce. For budget-friendly options, I started with a basic nonstick pan from Target, and it still works great years later—just avoid metal utensils to keep the coating intact!
How to Make Marry Me Chicken Pasta
- Prep the chicken: Slice 1 lb (450g) boneless, skinless chicken breasts into thin cutlets—about 1/2-inch thick. Season all over with salt and pepper (about 1/2 tsp each).
- Dredge the chicken: Place 1/4 cup (30g) flour in a shallow dish. Coat each chicken cutlet lightly in the flour on both sides, shaking off the excess. This gives you a nice golden crust.
- Cook the pasta: Bring a large pot of salted water to a boil. Add 12 oz (340g) pasta and cook until just al dente (check the package for timing—usually 8-10 minutes). Reserve 1/2 cup (120ml) of the pasta water, then drain and set aside.
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Sear the chicken: While pasta cooks, heat 2 tbsp (30ml) olive oil in a large skillet over medium-high heat. Add chicken in a single layer (work in batches if needed). Cook 3-4 minutes per side until golden and just cooked through. Transfer to a clean plate and tent with foil.
Tip: Don’t overcrowd the pan! You want that sizzle and browning, not a pale, steamed chicken. - Make the sauce: In the same skillet, lower heat to medium. Add 2 tbsp (28g) butter and 3 minced garlic cloves. Stir for 30 seconds until fragrant—don’t let the garlic burn.
- Deglaze and build flavor: Add 1 cup (240ml) chicken broth, scraping up any browned bits from the pan (that’s pure flavor). Let it bubble for 2 minutes.
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Add cream and tomatoes: Stir in 3/4 cup (180ml) heavy cream, 1/3 cup (50g) chopped sun-dried tomatoes, 1 tsp Italian seasoning, and 1/4 tsp red pepper flakes. Simmer 3-4 minutes, stirring occasionally, until slightly thickened.
Note: If your sauce looks thin, let it bubble another minute. If it’s too thick, splash in some reserved pasta water. - Finish the sauce: Stir in 1/2 cup (40g) grated parmesan until melted and smooth. Taste and adjust salt/pepper if needed.
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Combine chicken and pasta: Return cooked chicken (and any juices) to the skillet. Add drained pasta, tossing well to coat everything in the creamy sauce. If needed, add reserved pasta water a splash at a time for a silky finish.
Sensory cue: You want the sauce to hug the pasta and chicken, not pool at the bottom. - Serve: Dish onto plates and top with extra parmesan and fresh basil or parsley. Serve hot and dig in!
Troubleshooting:
- Chicken dry? It may have cooked too long—take it off the heat as soon as it’s golden and no longer pink inside.
- Sauce too thick? Add a bit more cream or pasta water until it loosens up.
- Sauce too thin? Let it simmer uncovered for a minute or two to thicken, and don’t be afraid to add a touch more parmesan.
Personal tip: Sometimes I make the sauce a day ahead (minus the pasta) for even better flavor, then simply warm it and toss with fresh pasta and chicken when ready to serve. Total sanity saver on busy nights.
Cooking Tips & Techniques for Perfect Marry Me Chicken Pasta
- Don’t rush the sear: Let the chicken sit undisturbed for a few minutes on each side. That’s how you get a gorgeous, golden crust (and flavor!).
- Layer the seasoning: Season your chicken, your sauce, and even your pasta water. Every layer counts.
- Reserve that pasta water: It’s starchy magic for thinning the sauce without losing flavor. Start with a splash—you can always add more.
- Let the sauce simmer gently: Too high heat can break the cream or make the cheese clump. Keep it at a gentle bubble for a silky finish.
- Grate your own parmesan: Pre-grated cheese is convenient, but freshly grated melts smoother and tastes way better. Trust me, it’s worth the extra 30 seconds.
Common mistakes? I’ve been there. Once, I added the cheese too quickly while the sauce was still bubbling hard—clumpy city. Now, I take the skillet off the heat before stirring in the parmesan and it melts right in. Also, don’t overcook the chicken. If your cutlets are thin, just a few minutes per side will do it.
If you need to multitask, start boiling the pasta right before you sear the chicken. That way, everything finishes at the same time. And if you want to prep ahead, you can slice the chicken and chop the tomatoes/garlic in the morning—makes dinner even faster.
Consistency is all about paying attention to textures. If the sauce looks too thick, loosen with pasta water; too thin, let it simmer. Once you’ve made this once or twice, you’ll know exactly what “perfect” looks like for your family.
Variations & Adaptations
- Make it Low-Carb: Swap regular pasta for zucchini noodles or chickpea pasta for a lighter (but still creamy) twist. The sauce clings nicely to both.
- Go Dairy-Free: Use full-fat coconut milk instead of cream and your favorite plant-based parmesan. It’ll be a little sweeter, but still so good.
- Spice it Up: Add extra red pepper flakes or a pinch of smoked paprika for a little heat and smokiness. You can even toss in some chopped spinach or kale for color.
- Chicken Thighs: Prefer dark meat? Sub boneless, skinless thighs—just cut into bite-sized pieces and cook a couple extra minutes.
- Vegetarian Adaptation: Swap the chicken for sautéed mushrooms, artichoke hearts, or even crispy tofu. Same dreamy sauce, just with a plant-based twist.
- Gluten-Free: Use gluten-free pasta and swap out the flour for cornstarch or a 1:1 gluten-free blend.
Personally, I love tossing in a handful of baby spinach in the last minute of simmering. It wilts right into the sauce and adds a little freshness without changing the flavor too much—plus, even my kids don’t mind the greens when they’re hidden in all that creamy goodness!
Serving & Storage Suggestions
Serve Marry Me Chicken Pasta hot and fresh from the skillet—honestly, that’s when it’s at its absolute best. I like to pile it into shallow bowls, sprinkle with extra parmesan, and scatter torn basil or parsley over the top for that “restaurant” look.
This pasta pairs well with a crisp green salad, garlic bread, or roasted veggies. For drinks, a glass of chilled white wine (or sparkling lemonade for the kids) is just right.
Got leftovers? Cool any extras, then store in an airtight container in the fridge for up to 3 days. The sauce thickens as it sits, so add a splash of milk or broth before reheating—either gently on the stove or in the microwave, stirring halfway through. You can freeze it (in a pinch), but the sauce may separate a bit—still tasty, just not quite as silky.
Overnight, the flavors deepen, so leftovers are honestly just as good for lunch the next day—if you manage to have any left!
Nutritional Information & Benefits
This Marry Me Chicken Pasta serves about 4 and comes in around 600-700 calories per serving, depending on your pasta and cream choices. You get a solid hit of protein from the chicken (about 30g per serving), calcium from all that parmesan, and lycopene from the sun-dried tomatoes.
It’s naturally nut-free (just check your parmesan), and you can make it gluten-free or dairy-free with the simple swaps above. Keep in mind, it’s a creamy pasta dish, so it’s not low-fat, but it is satisfying and filling—sometimes that’s exactly what you need!
From a wellness perspective, I love that it sneaks in extra protein and tomatoes, and you can always add a veggie side for balance. Just be aware of possible dairy or gluten allergens, and adjust as needed for your family’s needs.
Conclusion
If you’re hunting for a dinner that’s quick, easy, picky-eater-approved, and genuinely delicious, this Marry Me Chicken Pasta recipe is the one. It’s cozy and comforting, yet feels just a little bit special—like something you’d order at your favorite Italian place, but made right at home.
I love how flexible it is, and how it’s saved many a weeknight when I had zero dinner inspiration. Don’t be afraid to make it your own—switch up the pasta, sneak in some greens, or spice it the way you like. Your kitchen, your rules!
If you try this recipe, let me know how it went in the comments—did the picky eaters approve? Snap a pic and tag me on social media if you share it, and don’t forget to save or pin this post for your next dinner emergency. Happy cooking, and may your pasta always be saucy!
FAQs About Marry Me Chicken Pasta
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless thighs work great—just cut into smaller pieces and add a few extra minutes to the cooking time.
Can I make Marry Me Chicken Pasta ahead of time?
You can make the sauce and chicken a day in advance. Store separately, then reheat and toss with freshly cooked pasta for best texture.
What pasta shape works best?
Penne, rigatoni, or fettuccine are my top picks. Any shape that holds sauce will work—just use what you have.
How do I make this gluten-free?
Use gluten-free pasta and swap the flour for a 1:1 gluten-free blend or cornstarch. The sauce and chicken will still turn out creamy and delicious!
Is this recipe spicy?
Only a little, thanks to the red pepper flakes. For zero heat, just skip them—still tons of flavor, promise!
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Marry Me Chicken Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Marry Me Chicken Pasta is a creamy, savory, and slightly tangy pasta dish featuring golden seared chicken and a luscious sun-dried tomato sauce. Ready in just 30 minutes, it’s a family-friendly, picky-eater-approved dinner that’s both comforting and impressive.
Ingredients
- 1 lb boneless, skinless chicken breasts (sliced into thin cutlets)
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup all-purpose flour
- 2 tbsp olive oil
- 2 tbsp butter
- 3 garlic cloves, minced
- 1 cup chicken broth
- 3/4 cup heavy cream
- 1/3 cup sun-dried tomatoes (packed in oil, drained and chopped)
- 1 tsp dried Italian seasoning
- 1/4 tsp crushed red pepper flakes (optional)
- 1/2 cup parmesan cheese, freshly grated
- 12 oz pasta (penne, rigatoni, or fettuccine)
- Fresh basil or parsley, for garnish (optional)
Instructions
- Slice chicken breasts into 1/2-inch thick cutlets and season with salt and pepper.
- Place flour in a shallow dish and lightly coat each chicken cutlet on both sides, shaking off excess.
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente (8-10 minutes). Reserve 1/2 cup pasta water, then drain and set aside.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer (work in batches if needed). Cook 3-4 minutes per side until golden and just cooked through. Transfer to a plate and tent with foil.
- In the same skillet, lower heat to medium. Add butter and minced garlic. Stir for 30 seconds until fragrant.
- Add chicken broth, scraping up any browned bits from the pan. Let it bubble for 2 minutes.
- Stir in heavy cream, sun-dried tomatoes, Italian seasoning, and red pepper flakes. Simmer 3-4 minutes, stirring occasionally, until slightly thickened.
- Stir in grated parmesan until melted and smooth. Taste and adjust salt/pepper if needed.
- Return cooked chicken (and any juices) to the skillet. Add drained pasta, tossing well to coat everything in the creamy sauce. Add reserved pasta water as needed for a silky finish.
- Serve hot, topped with extra parmesan and fresh basil or parsley.
Notes
For gluten-free, use GF pasta and swap flour for GF blend or cornstarch. For dairy-free, use coconut milk and plant-based parmesan. Don’t overcook chicken—thin cutlets cook quickly. Reserve pasta water to adjust sauce consistency. Grate your own parmesan for best results. Leftovers keep well for up to 3 days; add a splash of milk or broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: About 1/4 of recipe (1 generous bowl)
- Calories: 650
- Sugar: 6
- Sodium: 900
- Fat: 28
- Saturated Fat: 13
- Carbohydrates: 62
- Fiber: 3
- Protein: 32
Keywords: marry me chicken pasta, creamy chicken pasta, sun-dried tomato pasta, easy chicken dinner, 30 minute meal, picky eater recipe, family dinner, Italian pasta, comfort food
