If you’ve ever tasted a dish so silky, tangy, and comforting it made you want to call someone and whisper “marry me”, you’ve probably experienced the magic of the Marry Me Chicken Pasta family. I’ve been cooking professionally for many years and have watched this recipe travel from home kitchens into restaurant menus — and for good reason. It’s rich but balanced, simple to prepare, and wildly satisfying. In this post I’ll walk you through everything: the ingredients, the step-by-step technique, pantry tips, smart substitutions, clever flavor-boosters, plating, serving suggestions, and make-ahead and storage instructions. By the end you’ll be able to make a restaurant-worthy Marry Me Chicken Pasta that sings.

Why this recipe works (and why people fall in love with it)

At its core, Marry Me Chicken Pasta builds on three pillars:

1. Textural contrast — tender, seared chicken against a creamy sauce and al dente pasta.
2. Flavor layering — sun-dried tomatoes and garlic provide acidity and umami, red pepper flakes add warmth, and Parmesan brings savory depth.
3. Comfort + elegance — it’s indulgent without being cloying; rich yet bright.

Those simple contrasts create a dish that feels special and homey at the same time. As a chef, I love that it’s flexible: swap the pasta shape, add roasted vegetables, or make a lighter version with Greek yogurt or half-and-half — all while keeping the soul of the dish intact.

Ingredients — pantry and fresh (serves 4)

Dry goods and pantry:

• 12–14 ounces (350–400 g) dried pasta (penne, rigatoni, cavatappi, or farfalle work beautifully)
• 2 tablespoons olive oil (plus extra if needed)
• 1 tablespoon unsalted butter (optional, for finishing)
• 1 cup low-sodium chicken broth (or stock)
• 1/2 cup sun-dried tomatoes packed in oil, drained and chopped (reserve a tablespoon of oil)
• 1/2 teaspoon red pepper flakes (adjust to taste)
• Kosher salt and freshly ground black pepper

Proteins and dairy:

• 2 large boneless, skinless chicken breasts (about 1 to 1¼ lb / 450–550 g total) OR 3–4 boneless chicken thighs for juicier results
• 1 cup heavy cream (or 3/4 cup heavy cream + 1/4 cup whole milk for a slightly lighter texture)
• 3/4 to 1 cup finely grated Parmesan cheese (Parmigiano-Reggiano preferred)

Aromatics and herbs:

• 4 cloves garlic, finely minced
• 1 small shallot, finely chopped (or 1/4 cup yellow onion)
• 1–2 teaspoons fresh lemon juice (about 1/2 lemon)
• 1 tablespoon fresh chopped basil (plus extra for garnish) or 1 teaspoon dried basil if fresh isn’t available
• Optional: 1 tablespoon fresh chopped parsley (for garnish)

Optional enrichments (choose any):

• 1/4 cup sun-dried tomato oil saved from the jar (for searing chicken or finishing the sauce)
• 1/3 cup white wine (dry; used for deglazing)
• 1 tablespoon tomato paste for deeper tomato notes
• 1/3 cup roasted red peppers, chopped (for extra sweetness)
• 1 cup baby spinach or arugula stirred in at the end

Equipment you’ll want

• Heavy skillet (10–12 inch / 25–30 cm) — cast iron or stainless steel recommended for a great sear
• Medium pot for pasta
• Tongs and wooden spoon
• Microplane or fine grater for Parmesan
• Kitchen thermometer (useful but optional — chicken is done at 165°F / 74°C)
• Colander

Prep work — mise en place (do this first)

1. Bring a large pot of salted water to a boil (about 1 tablespoon salt per 4 quarts water). Add pasta when sauce is nearly finished so they finish cooking together.
2. Flatten the chicken to even thickness: place each chicken breast between two sheets of plastic wrap and gently pound to an even ¾-inch thickness. This ensures even cooking and fast sear time.
3. Chop the sun-dried tomatoes, mince garlic, dice shallot, grate the Parmesan, and measure out cream and broth. Have the herbs ready.
4. Keep pasta cooking time in mind — most dried pastas are 9–12 minutes to al dente. Start pasta when recipe instructs below.

Technique — step-by-step method (chef’s notes included)

1. Season and sear the chicken

1. Pat the chicken dry with paper towels (dry surface = better sear).
2. Season both sides generously with kosher salt and cracked black pepper. If you like a little extra savory note, sprinkle 1/4 teaspoon garlic powder or smoked paprika.
3. Heat 1–2 tablespoons olive oil in a heavy skillet over medium-high heat until shimmering but not smoking. If using sun-dried tomato oil, you can use a tablespoon of that for extra flavor.
4. Add chicken to the hot pan. Don’t overcrowd; sear in batches if necessary.
5. Sear undisturbed for about 3–4 minutes per side until deep golden brown. Flip and cook until internal temperature reaches 155–160°F (it will rise to 165°F while resting). Transfer to a plate and tent with foil to rest. Chef tip: Don’t discard browned bits in the pan — they’re the foundation of the sauce.

2. Build the sauce

1. Reduce heat to medium. Add the shallot to the pan and sauté for 1–2 minutes until translucent.
2. Add garlic and red pepper flakes; cook 30–45 seconds until fragrant. Don’t let the garlic burn.
3. Deglaze with 1/3 cup dry white wine (optional). Scrape the fond (browned bits) off the bottom of the pan — that’s concentrated flavor. Let the wine reduce by half.
4. Add the chopped sun-dried tomatoes and chicken broth. Bring to a simmer and let it reduce slightly for 2–3 minutes.
5. Stir in heavy cream and return the heat to medium-low. Simmer gently until the sauce thickens slightly (3–5 minutes).
6. Stir in grated Parmesan cheese off the heat, a little at a time, stirring constantly. The cheese will melt into the sauce and thicken it. Add a squeeze of lemon juice to brighten the sauce and a tablespoon of reserved sun-dried tomato oil or butter to finish for silkiness. Season with salt and pepper to taste.

3. Finish the chicken and pasta

1. Slice or halve the rested chicken if you prefer it served over the pasta. Alternatively, nestle whole breasts back into the sauce for a dramatic presentation and simmer 2–3 minutes to bring everything back to temperature.
2. Meanwhile, cook pasta to al dente according to package directions. Reserve 1 cup of pasta cooking water before draining.
3. Add drained pasta directly to the skillet with sauce and toss to coat. Use a splash of reserved pasta water as needed to loosen the sauce and help it cling to the pasta (the starchy water acts like glue).
4. Fold in chopped basil (and spinach/arugula, if using) until wilted.
5. Plate: portion pasta, top with chicken, spoon extra sauce and sun-dried tomatoes over the top, and finish with a generous grating of Parmesan and a scattering of basil and parsley.

Chef’s notes — small techniques that make a big difference

• Pound the chicken — even thickness = quick, even cooking and prevents dry edges.
• Dry the chicken — moisture is the enemy of a good sear.
• Don’t rush the fond — those browned bits are flavor gold; deglaze thoroughly.
• Add cheese off the heat — high heat can make Parmesan clump and become grainy.
• Use reserved pasta water — it loosens sauce without diluting flavor and helps emulsify sauce with pasta.
• Balance the sauce — if the sauce feels too rich, a squeeze of lemon juice or a teaspoon of white wine vinegar brightens it immediately.
• Red pepper flakes — start small; you can always add more at the table.

Variations — make it your own

1. Marry Me Chicken Pasta with sun-dried tomato and spinach: Stir in 3–4 cups fresh baby spinach at the end to add color and nutrition.
2. Smoky version: Use smoked paprika and finish with a small splash of chipotle in adobo (very small — it’s potent).
3. Keto / low-carb: Serve over zucchini noodles or shirataki, reduce cream slightly, and use Parmesan to thicken.
4. Vegetarian: Replace chicken with roasted portobello mushrooms or crispy tofu. Use vegetable broth.
5. Seafood twist: Swap chicken for seared shrimp (cook 2–3 minutes per side) and toss with pasta.
6. Tomato-forward: Add 2 tablespoons tomato paste early with the shallot and sauté to deepen the tomato flavor.
7. Lower-fat: Substitute half-and-half or a mixture of Greek yogurt and milk (temper yogurt to avoid curdling).
8. Spicy arrabbiata lean: Increase red pepper flakes and add a 1/2 cup crushed tomatoes for a spicier, more tomato-forward sauce.

Make-ahead, reheating, and storage

• Make-ahead: You can prepare the sauce (without adding cream) up to 2 days in advance. Reheat gently, then stir in cream and cheese at the end. Cooked pasta can be stored separately; combine and reheat just before serving.
• Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
• Reheating: Gently reheat on the stovetop over low heat with a splash of milk or pasta water to loosen the sauce. Avoid microwave reheating at high power as cream-based sauces can separate.
• Freezing: Creamy sauces don’t always survive freezing well; you can freeze the chicken and tomato base (without cream) for up to 1 month. Thaw and finish with cream when ready to serve.

Common mistakes and how to avoid them

• Burning the garlic: Add garlic after the shallot and cook briefly — burnt garlic becomes bitter.
• Overcooking chicken: Remove chicken from the pan a few degrees before 165°F; residual heat will finish it. Slices should be moist and just cooked through.
• Clumpy sauce: Add Parmesan off the heat and stir constantly. If sauce looks grainy, a small splash (1–2 tablespoons) of pasta water and a whisk can help smooth it.
• Too-thin sauce: Simmer gently to reduce and concentrate flavors; finish with more cheese for body.
• Over-salted pasta water: Remember the sauce contains salty Parmesan and possibly sun-dried tomatoes packed in oil with salt. Taste as you go.

Pairings and presentation

Wine pairing: A medium-bodied white like Pinot Grigio, unoaked Chardonnay, or Vermentino complements the cream and tomatoes nicely. If you prefer red, a light-bodied red like Chianti or Pinot Noir works well without overpowering the dish.

Sides:

• Simple green salad with lemon vinaigrette (the acidity cuts through the richness).
• Roasted asparagus or broccolini with lemon zest.
• Crusty garlic bread or focaccia to mop the sauce.

Finishing touches:

• Finish with a drizzle of good olive oil or reserved sun-dried tomato oil for sheen and aroma.
• Fresh basil chiffonade and a little lemon zest on top brighten visually and taste-wise.
• Add a pinch of flaky sea salt at the end for texture.

Plating idea:
Twirl a nest of pasta with tongs, place sliced chicken on top or to the side, spoon sauce so the chicken partially sits in it, and top with basil, Parm, and a light grind of black pepper. The contrast in height makes for an elegant, restaurant-style presentation.

Nutrition and portion notes (rough estimate)

This is an indulgent, cream-forward dish. Per serving (1/4 of recipe with pasta), rough estimates:

• Calories: ~700–900 (depends on pasta amount, cream, and cheese)
• Protein: ~35–45 g
• Fat: ~30–50 g
• Carbohydrates: ~55–80 g

If you want lighter portions, reduce heavy cream or use a smaller pasta portion and bulk the plate with roasted vegetables or salad.

Printable recipe (concise card-style — use this when you’re ready to cook)

Marry Me Chicken Pasta Recipe — Serves 4
Prep: 15 minutes | Cook: 25–30 minutes | Total: 40–45 minutes

Ingredients:

• 12–14 oz pasta (penne/rigotoni)
• 2 boneless chicken breasts, pounded to ¾” thickness
• Salt & pepper to taste
• 2 tbsp olive oil (+ 1 tbsp sun-dried tomato oil if available)
• 1 small shallot, minced
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 tsp red pepper flakes
• 1/3 cup dry white wine (optional)
• 1 cup chicken broth
• 1 cup heavy cream
• 3/4–1 cup grated Parmesan
• 1 tbsp lemon juice
• 1 tbsp chopped fresh basil (plus extra for garnish)
• Reserved pasta water as needed

Method (short):

1. Season & sear chicken in hot oil until golden; rest.
2. Sauté shallot, add garlic & red pepper flakes, deglaze with wine. Add sun-dried tomatoes & broth; simmer.
3. Stir in cream, reduce slightly. Off heat, whisk in Parmesan and lemon. Adjust seasoning.
4. Cook pasta to al dente; toss with sauce, adding pasta water to loosen. Add basil.
5. Slice chicken, return to sauce or place on top of plated pasta. Garnish with basil & extra Parmesan.

Final thoughts — making it yours

The Marry Me Chicken Pasta Recipe is a modern classic because it hits emotional and gustatory targets at once — richness, comfort, a hint of romance in the name, and real, honest flavor. As a professional chef, I encourage you to treat the recipe as a foundation: respect the technique (good sear, proper deglaze, careful cheese handling), then experiment with add-ins that match your pantry and preferences. Make it spicier, greener, lighter, or more tomato-forward — it will still hold together.

Marry Me Chicken Pasta Recipe

This Marry Me Chicken Pasta Recipe features tender, pan-seared chicken tossed in a luxurious creamy sauce infused with garlic, sun-dried tomatoes, and Parmesan cheese. It’s a rich, comforting Italian-inspired dinner that’s sure to impress your loved ones — easy enough for weeknights, elegant enough for date night.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine American, Italian

Servings 4

Calories 800 kcal

Ingredients

  

• 12 –14 oz 350–400 g pasta (penne, rigatoni, or cavatappi)
• 2 boneless skinless chicken breasts (1–1¼ lb total)
• Salt & freshly ground black pepper
• 2 tbsp olive oil + 1 tbsp sun-dried tomato oil, optional
• 1 small shallot finely diced
• 4 cloves garlic minced
• ½ cup sun-dried tomatoes packed in oil, chopped
• ½ tsp red pepper flakes adjust to taste
• ⅓ cup dry white wine optional
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• ¾ –1 cup grated Parmesan cheese
• 1 tbsp lemon juice
• 1 tbsp fresh chopped basil plus extra for garnish
• Reserved pasta water as needed

Instructions

 

Step 1: Prepare the Chicken

• Pat chicken dry and season both sides with salt and pepper.
• Heat olive oil (and sun-dried tomato oil, if using) in a large skillet over medium-high heat.
• Sear chicken for 3–4 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C).
• Remove from skillet and set aside to rest.

Step 2: Build the Sauce

• In the same skillet, add the shallot and sauté for 1–2 minutes until translucent.
• Add minced garlic and red pepper flakes; cook 30 seconds until fragrant.
• Deglaze the pan with white wine (if using), scraping up browned bits.
• Stir in sun-dried tomatoes and chicken broth; simmer 2–3 minutes to reduce slightly.
• Add heavy cream and bring to a gentle simmer for 3–5 minutes, stirring occasionally.

Step 3: Add Cheese & Seasoning

• Remove from heat and stir in Parmesan cheese gradually until melted and smooth.
• Add lemon juice and season with salt and pepper to taste.

Step 4: Combine with Pasta

• Meanwhile, cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain.
• Toss pasta directly into the sauce, adding splashes of pasta water until it clings perfectly.
• Stir in chopped basil.

Step 5: Serve

• Slice the chicken and return to the skillet, or serve whole on top of the pasta.
• Garnish with fresh basil, extra Parmesan, and a drizzle of olive oil.

Notes

• Storage: Refrigerate leftovers up to 4 days in an airtight container. Reheat gently on the stove with a splash of milk or pasta water.
• Make-Ahead Tip: Sauce base (without cream and cheese) can be made 2 days ahead and finished fresh before serving.
• Variations: Add spinach or arugula at the end for freshness.
• Substitute shrimp or mushrooms for chicken.
• For a lighter version, use half-and-half instead of heavy cream.