Marry Me Chicken Pasta starts with the viral dish everyone knows: seared chicken in a creamy sun-dried tomato and parmesan sauce. Tossing pasta through that sauce might be the best idea anyone has had with it. Dinner is on the table in about half an hour.
This dish holds a special place at my table. It has been a hit at family gatherings and on quiet evenings too.
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On days when I skip the pasta, the chicken and sauce are just as good over Pomme Puree - Creamy Mashed Potatoes or Turkish Rice. I like to add a pinch of chili flakes for gentle heat. Play with the seasonings until it tastes right to you.
What is Marry Me Chicken?
Marry Me Chicken is a chicken dish with a rich, creamy sauce and plenty of Italian flavor. You season the chicken, sear it until golden, then let it simmer gently in that sauce. Garlic, herbs, heavy cream, and parmesan all go in. The sun-dried tomatoes are what give it that slightly tangy sweetness.
The name "Marry Me Chicken" comes from how delicious it is. People say it's so good that it might just get you a marriage proposal, or at least really impress anyone who tries it.
It’s become a favorite for romantic dinners and special occasions but is also straightforward enough to prepare for a regular weeknight meal. The original recipe came from the test kitchen of an American food magazine, inspired by Ina Garten's Engagement Roast Chicken.
Why This Recipe Works?
- Marry Me Chicken Pasta pairs juicy chicken and a creamy, flavorful sauce with penne that soaks it all up. The garlic, Italian herbs, sun-dried tomatoes, and Parmesan cheese give it a rich, well-rounded taste.
- Everything in it comes from a regular grocery store. No specialty shops, no hard-to-find ingredients.
- If you can sear chicken and stir a sauce, you can make this. It still looks and tastes like something from a restaurant.
- It works on an ordinary Tuesday just as well as it does for anniversaries, Valentine's Day, or guests you want to impress.
- From chopping board to table, the whole thing takes about 30 minutes. Busy weeknights are exactly what it's for.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Chicken breast - You'll need 450 grams (1 lbs) of boneless, skinless chicken breasts, cut into bite-size pieces. Chicken thighs also work perfectly with this recipe.
- Penne - You'll need 320 grams (11 ounces) for 4 people. Rigatoni or fusilli work just as well, as their ridges and twists hold onto the creamy sauce.
- Chicken stock - I prefer using my homemade Chicken Bone Broth but a good quality, low-sodium store-bought broth works too.
- Sun-dried tomatoes - They add a sweet tanginess that gives the dish its signature flavor. I use the oil-packed kind. A spoonful of the oil from the jar is great for searing the chicken. Semi-dried (sun-blushed) tomatoes work too; they're a little juicier.
- Heavy cream - This is what makes the sauce rich and silky. I always use full-fat; the light versions just don't make the same sauce.
- Parmesan cheese - It brings a nutty, salty kick that will have everyone asking for seconds. Grate it fresh if you can; pre-shredded cheese doesn't melt as smoothly.
- Seasoning and flavorings - Salt, pepper, garlic, paprika, dried oregano, and chili flakes round out the sauce. Adjust them to your taste as you go.
- Lemon juice - A squeeze at the end cuts through the richness. Don't skip it.
How to Make Marry Me Chicken Pasta
Cut the chicken breasts into bite-size pieces and season with half of the salt and freshly ground black pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown on all sides, approximately 5-6 minutes. Once done, remove the chicken from the skillet and set aside.
Lower the heat to medium and add the butter along with the chopped garlic to the skillet. Once the butter has melted, sprinkle the flour over the butter and whisk it in, cooking for about 1-2 minutes until you have a light golden roux (it's the mixture of cooked butter and flour that will help thicken your sauce).
If you're using tomato paste, mix it in now and cook for another minute. Gradually pour in the chicken stock, whisking constantly to incorporate the roux and avoid any lumps. Allow the sauce to simmer for a few minutes, stirring occasionally, until it starts to thicken.
Stir in the double cream (heavy cream), and mix well.
Add the chopped sun-dried tomatoes, paprika, chili flakes, grated parmesan, the rest of the seasoning, and dried oregano.
Let the sauce simmer for a couple more minutes so the flavors meld. Return the chicken pieces to the skillet along with any resting juices.
Cover the pan, and cook over medium heat for 5-6 minutes, or until the chicken is cooked through (165°F / 74°C) and the sauce has thickened to your liking. Meanwhile, cook the penne in a large pan of generously salted boiling water until al dente, following the packet timings. Reserve a cup of the pasta water, then drain.
Add the drained penne to the skillet and toss until every piece is coated in the sauce. If it looks too thick, loosen it with a splash of the reserved pasta water.
Take the skillet off the heat. Adjust the seasoning if needed, squeeze in the lemon juice, and garnish with fresh basil leaves.
Recipe Tips From the Chef
- Cut the chicken into evenly sized pieces so they all cook at the same rate and stay tender.
- Don’t rush the searing process; the golden crust adds a lot of flavor and also helps to seal in the juices. Make sure the skillet is hot before you add the chicken pieces.
- If your sun-dried tomatoes are packed in oil, sear the chicken pieces in a spoonful of the jar oil instead of plain olive oil. It adds extra flavor from the very first step.
- When making the roux, whisk continuously so it stays free of lumps. A smooth roux will give your sauce the best texture.
- Full-fat heavy cream or double cream is essential for the richness of the sauce. Lighter creams can't provide the same luxurious velvety texture. Keep the heat gentle once the cream goes in so the sauce doesn't split.
- Stir the parmesan in when the pan is hot but not bubbling hard; it melts smoothest that way and won't clump.
- Fresh basil not only adds a pop of color but also a fresh, aromatic lift to the dish. If you don’t have fresh basil, parsley is a good substitute.
- Cook the penne just to al dente; it softens a touch more when it is tossed through the hot sauce.
- Don't pour all the pasta water down the drain. The starch in it loosens the sauce without watering down the flavor, and a splash helps when reheating leftovers too.
Variations
This recipe takes well to changes. A few ideas that work:
- Stir a couple of handfuls of baby spinach into the sauce right before the pasta goes in. It wilts in a minute.
- Add a splash of dry white wine after the roux. Let it bubble away while you scrape up the browned bits, then pour in the stock.
- Stir in a spoonful of cream cheese, mascarpone, or crème fraîche with the parmesan. It gives the sauce extra body and a slight tang.
- Swap the chicken for shrimp. Sear them briefly on each side and set them aside; they go back in at the end so they don't overcook.
- Short on time? Stir in shredded rotisserie chicken with the sun-dried tomatoes and let it warm through in the sauce.
- Mushrooms, peas, and roasted red peppers all work well in the creamy sauce.
What to Serve With Marry Me Chicken Pasta?
Marry Me Chicken Pasta is a meal in itself, but a few sides round it out nicely:
On the side, my Turmeric Rice stretches the meal further when you are feeding a crowd.
For something with texture, try Duck Fat Roasted Potatoes or Crispy Sauté Potatoes with Garlic. A crisp Arugula Spinach Salad with a vinaigrette dressing or a classic Caesar salad can add a refreshing contrast to the creamy dish.
Bolillo - Crusty Mexican Bread Rolls, Italian Cheese and Herb Bread, or Sourdough Rolls are perfect for mopping up any leftover sauce.
After such a rich main course, you might want a light dessert. Consider Muhallebi - Mahalabia Dessert, Turkish Fig Pudding, or my Salep Recipe (Sahlab) to finish the meal.
Storage and Reheating Tips
Storage
If you know you'll have leftovers, store the pasta and the sauce separately; the pasta keeps drinking up the sauce as it sits. Let everything cool to room temperature before it goes into airtight containers. Leftovers keep in the refrigerator for 3-4 days. For longer storage, freeze them for up to 3 months.
Cream sauces can separate or turn a little grainy in the freezer. Don't worry; a good stir while reheating brings them back together.
Reheating
If frozen, thaw everything in the refrigerator overnight. Reheat gently on the stovetop over low heat, with a splash of chicken broth or water if the sauce looks too thick. Stir it now and then so it stays smooth. If you're in a hurry, the microwave works too.
Cover the pasta with a microwave-safe lid or wrap and heat on medium power in short intervals. Stir the sauce now and then so it reheats evenly.
Make Ahead
You can make the chicken and sauce up to 2 days ahead and keep them in the fridge. Reheat gently with a splash of stock or cream. Cook the pasta fresh just before serving so it stays al dente.
Recipe FAQs
Yes, thighs work beautifully here. They carry a little more fat, so they stay juicy and bring extra flavor.
Let it simmer for a few extra minutes; it thickens as the liquid reduces. If it needs more help, whisk a little flour or cornstarch with cold water and stir it in.
You can swap the heavy cream for coconut cream or another dairy-free alternative, and skip the parmesan or use a dairy-free one. The taste will change a little, but the dish still works.
That usually means the sauce boiled too hard after the cream went in. Take the pan off the heat and whisk in a splash of warm pasta water until it comes back together.
I don't recommend it. Lighter dairy splits more easily and doesn't give the sauce the same body. Half-and-half gets you closest if it's all you have; the roux will help it thicken.
Yes. Use your favorite gluten-free penne, swap the flour for cornstarch or a gluten-free blend, and check the label on your chicken stock. Everything else is naturally gluten-free.
Related Recipes
For more delicious and easy Chicken recipes, why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this deliciously creamy Marry Me Chicken Pasta recipe as much as you enjoy eating it! 🙂
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Marry Me Chicken Pasta
Ingredients
- 1 tablespoon good quality olive oil
- 1 lbs chicken breasts (450 grams) cut into bite-size pieces
- 11 oz penne (320 grams; rigatoni or fusilli also work)
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 ½ tablespoon all-purpose flour (20 grams)
- 2 tablespoon butter (25 grams)
- 3 cloves garlic (finely chopped)
- 1 teaspoon tomato paste (optional)
- 1 cup chicken stock
- ¾ cup heavy cream or double cream
- 1 teaspoon paprika
- ¼ teaspoon chili flakes
- ½ teaspoon dried oregano
- ⅓ cup sun-dried tomato (chopped)
- ½ cup grated parmesan cheese (40 grams)
- ½ freshly squeezed lemon juice
- fresh basil leaves (to garnish)
Instructions
- Cut the chicken breasts into bite-size pieces and season with half of the salt and freshly ground black pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken and sear until golden brown on all sides, approximately 5-6 minutes. Once done, remove the chicken from the skillet and set aside.
- Lower the heat to medium and add the butter along with the chopped garlic to the skillet. Once the butter has melted, sprinkle the flour over the butter and whisk it in, cooking for about 1-2 minutes until you have a light golden roux (it's the mixture of cooked butter and flour that will help thicken your sauce).
- If you're using tomato paste, mix it in now and cook for another minute.
- Gradually pour in the chicken stock, whisking constantly to incorporate the roux and avoid any lumps. Allow the sauce to simmer for a few minutes, stirring occasionally, until it starts to thicken.
- Stir in the double cream (heavy cream), and mix well.
- Add the chopped sun-dried tomatoes, paprika, chili flakes, grated parmesan, the rest of the seasoning, and dried oregano. Let the sauce simmer for a couple more minutes so the flavors meld.
- Return the chicken pieces to the skillet along with any resting juices. Cover the pan, and cook over medium heat for 5-6 minutes, or until the chicken is cooked through (165°F / 74°C) and the sauce has thickened to your liking.
- Meanwhile, cook the penne in a large pan of generously salted boiling water until al dente, following the packet timings. Reserve a cup of the pasta water, then drain.
- Add the drained penne to the skillet and toss until every piece is coated in the sauce. If it looks too thick, loosen it with a splash of the reserved pasta water.
- Take the skillet off the heat. Adjust the seasoning if needed, squeeze in the lemon juice, and garnish with fresh basil leaves.
Notes
- Cut the chicken into evenly sized pieces so they all cook at the same rate and stay tender. The chicken is done at 165°F / 74°C.
- Don't rush the searing process; the golden crust adds a lot of flavor. Make sure the skillet is hot before you add the chicken.
- If your sun-dried tomatoes are packed in oil, sear the chicken in a spoonful of the jar oil instead of plain olive oil for extra flavor. Semi-dried (sun-blushed) tomatoes work too; they're a little juicier.
- When making the roux, whisk continuously so it stays free of lumps. A smooth roux gives the sauce the best texture.
- Full-fat heavy cream or double cream is essential for the richness of the sauce; lighter creams can't provide the same velvety texture. Keep the heat gentle once the cream goes in so the sauce doesn't split. Milk or half-and-half isn't recommended.
- Grate the parmesan fresh if you can; pre-shredded cheese doesn't melt as smoothly. Stir it in when the pan is hot but not bubbling hard so it won't clump.
- Cook the penne just to al dente; it softens a touch more when it is tossed through the hot sauce. Rigatoni or fusilli work just as well.
- Save a cup of the pasta water before draining. The starch in it loosens the sauce without watering down the flavor.
- Fresh basil adds color and an aromatic lift; parsley is a good substitute.
- Variations: stir baby spinach in right before the pasta, add a splash of dry white wine before the stock, stir in a spoonful of cream cheese or mascarpone with the parmesan, swap the chicken for shrimp, use shredded rotisserie chicken as a shortcut, or add mushrooms, peas, or roasted red peppers.
- Gluten-free: use gluten-free penne, swap the flour for cornstarch or a gluten-free blend, and check the stock label.
- Make ahead: the chicken and sauce keep in the fridge for up to 2 days. Reheat gently with a splash of stock or cream. Cook the pasta fresh just before serving.
- Store leftover pasta and sauce separately if you can, as the pasta soaks up the sauce as it sits. Keep in the refrigerator for 3-4 days and reheat gently with a splash of stock or the reserved pasta water.
Sonia says
I see why people love this recipe. The sauce is creamy and full of flavor. It was a big hit at dinner.