Marry Me Chicken Pasta

This is the BEST Marry Me Chicken Pasta you’ll ever make! It combines perfectly seasoned chicken breasts with a creamy flavorful sauce with sundried tomatoes and fresh garlic on top of a bed of pasta.

For more delicious chicken recipes, try my garlic parmesan chicken skewers and slow cooker chicken spaghetti!

If you’re looking for a mate, make this marry me chicken pasta recipe immediately. I’m totally kidding, but this is seriously such a delicious recipe! The tender, juicy chicken, the silky creamy sauce, a taken on my coq au vin blanc recipe, and fresh basil on top – ugh. It’s sure to get you a marriage proposal. (jk, but it is that good) You’ll be hooked at first bite! 

This recipe is ideal for busy weeknights but also a great date night dish too! It’s quickly becoming a family favorite. Oh, and be sure to make my brioche dinner rolls or garlic bread to go with that delicious sauce. Talk about winner winner chicken dinner! Ok, let’s eat!

What is Marry Me Chicken Pasta?

Marry Me Chicken pasta is a dish inspired by the popular Marry Me Chicken recipe. It has a creamy, flavorful sauce that’s so delicious it’s jokingly said to be good enough to make someone want to marry you! The dish combines sauteed chicken with a creamy sauce made with heavy cream, garlic, sun-dried tomatoes, and Parmesan cheese. 

Key Ingredients and Substitutions

(Complete list of ingredients and quantities are in the recipe card)

• Chicken breasts – You can also use boneless skinless chicken thighs (be sure to account for cooking time as they cook a bit faster than chicken breasts).
• Pasta – I used fettuccine, however you can use penne pasta, spaghetti, farfalle – whatever shape you’d like. 

For the creamy tomato sauce:

• Shallots – shallots add subtle onion flavor without being overpowering. When they’re cooked, they become slightly sweet and I just love the subtle sweet flavor they add to this creamy pasta dish. If you don’t have shallots, you can use red onions or scallions instead. Use up any leftover shallots to make my garlic parmesan pasta with chicken!
• Chicken broth – this adds flavor to the tomato cream sauce. Chicken stock or a dry white wine also work here (pinot grigio or sauvignon blanc would be my recommendation). In a pinch, if you don’t have any of the aforementioned, you can use pasta water instead. Reserve 1 cup and add it when the chicken broth is supposed to go in. 
• Tomato Paste and Diced Tomatoes
• Fresh Spinach
• Fresh Rosemary, thyme, basil – these add a ton of flavor to the sauce. I recommend using fresh as opposed to dry for the best results.
• Heavy Cream – this is the base of the sauce. You can also use half and half or evaporated milk if you don’t have any heavy cream. For a dairy free option, try canned coconut milk. 
• Freshly Grated Parmesan Cheese – avoid pre-shredded cheese! It doesn’t melt as well as freshly grated cheese. 
• Sundried tomatoes – these sweet and tangy beauties go on top for garnish. It’s a must, they add so much flavor. I just adore them! 

Tips

• Add some heat! Sprinkle a teaspoon of red pepper flakes into the sauce for a nice touch of spice. 
• Be sure to check the internal temperature of the chicken. You can use a instant read thermometer, it should register 165 degrees F when it’s done. 

How to make Marry Me Chicken Pasta

• Bring a large pot of salted water to a boil. Cook pasta in salted water according to the package instructions.
• Cut the chicken breasts in half, lengthwise and pat dry with a paper towel. (you will have four pieces of chicken total) (Image 1)
• Place chicken breasts in a bowl and season with salt and black pepper, garlic powder, onion powder, and smoked paprika. Ensure that the chicken is coated in the seasonings and then add the all purpose flour and toss to coat. (Image 2)

• Add olive oil to a large skillet over medium-high heat. Let the skillet warm for about 5 minutes, then place 2-3 pieces of chicken into the skillet, be sure not to overcrowd the pan. Cook on each side for about 5-7 minutes, until golden brown and thoroughly cooked. Remove from the pan and place onto a plate to rest. (Image 3)

• Reduce the heat to medium heat. To the same skillet, add olive oil and butter. Once the butter is melted, add the shallots and cook for about 3-4 minutes, until slightly browned and fragrant. Then add the diced garlic, smoked paprika, rosemary, and oregano. Continue to cook for another 2 minutes, then add tomato paste, garlic paste, chicken broth, and chicken bouillon paste. Stir to combine and cook for 5 minutes.
• Add heavy cream to the skillet and reduce heat to simmer. Simmer for 15 minutes, stirring occasionally. Then add freshly grated parmesan, lemon juice, and spinach. Once the spinach is cooked down, remove from the heat. Add the sun-dried tomatoes and stir to combine. (Image 4)

• Add pasta to a serving bowl and add the sauce on top. Slice the cooked chicken and place on top of the sauce along with fresh basil, for garnish.

Storing

Store leftovers in an airtight container for up to 3-4 days in the refrigerator. When you’re ready to reheat, warm in the microwave until warmed throughout. 

Recipe FAQs

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