Name: Best Marry Me Chicken Pasta
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken breast, sliced or cubed; Salt and pepper, to taste; 1 tbsp olive oil; 3 tbsp unsalted butter; 4 cloves garlic, minced; 2 tbsp all-purpose flour; 2 cups low-sodium chicken broth; 1 cup heavy cream; ½ cup freshly grated parmesan cheese; ½ cup sun-dried tomatoes (oil-packed, drained and chopped); 1 tsp smoked paprika; 1 tsp dried Italian seasoning; ½ lb (8 oz) penne pasta; Fresh basil, chopped (for garnish)

Best Marry Me Chicken Pasta, a dish renowned for its incredible flavor and heartwarming reputation, is truly a culinary experience you won’t want to miss. Have you ever wondered about the intriguing name behind this beloved dish? It’s said that its rich, creamy sauce, tender chicken, and vibrant flavors are so irresistibly delicious that they’ve been known to inspire proposals! While I can’t guarantee a ring, I can promise a meal that will win over hearts and taste buds alike.

I find myself continually drawn to its luxurious combination of savory chicken, perfectly cooked pasta, and a velvety sauce infused with garlic, sun-dried tomatoes, and Parmesan cheese. It’s the perfect balance of richness and brightness, offering a comforting yet elegant meal that’s surprisingly simple to prepare. The way the tender chicken soaks up the creamy goodness, mingling with the al dente pasta, creates a symphony of textures and tastes. This isn’t just any weeknight meal; it’s a dish that elevates the ordinary, making every bite feel like a special occasion. When you’re seeking to impress or simply treat yourself to something extraordinary, our recipe for the Best Marry Me Chicken Pasta stands out as an undeniable favorite. Join me as we explore the secrets to mastering this truly captivating dish.

Ingredients:

For the Chicken:
- 2 large boneless, skinless chicken breasts (about 1.5 lbs total)
- 1 tablespoon olive oil (for searing)
- 1 teaspoon dried Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
For the Pasta:
- 12 ounces dried short pasta (such as penne, rigatoni, or fettuccine, which works wonderfully for soaking up all the creamy sauce)
- Salt, for pasta water
For the Creamy “Marry Me” Sauce:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- ½ cup finely chopped yellow onion (about half a small onion)
- 4 cloves garlic, minced
- ½ cup sun-dried tomatoes, packed in oil, drained and thinly sliced (reserve a tiny bit of the oil if you like, for an extra depth of flavor)
- ½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc), optional but highly recommended for deglazing and adding complexity
- 1 ½ cups chicken broth (low sodium is best, so you can control the seasoning)
- 1 ½ cups heavy cream (full-fat is essential for that luxurious richness in this Best Marry Me Chicken Pasta)
- ½ cup freshly grated Parmesan cheese, plus more for serving
- ¼ teaspoon red pepper flakes (adjust to your preferred level of warmth)
- 2 cups fresh baby spinach, packed (it wilts down significantly)
- 2 tablespoons fresh basil, finely chopped, plus extra for garnish
- 1 tablespoon fresh parsley, finely chopped, plus extra for garnish
- Salt and freshly ground black pepper, to taste

Preparing the Chicken:

Creating the Best Marry Me Chicken Pasta begins with perfectly cooked chicken, providing a delightful texture and a foundational layer of flavor for our incredibly rich sauce. My first step is always to ensure the chicken is well-prepared, as this makes all the difference.

Prepare the Chicken Breasts: First things first, take your boneless, skinless chicken breasts and pat them thoroughly dry with paper towels. This might seem like a small detail, but it’s crucial! Removing excess moisture ensures you get a beautiful, golden-brown sear on the outside, rather than just steaming the chicken. Once patted dry, place each breast between two pieces of plastic wrap or in a large zip-top bag. Using a meat mallet or a heavy rolling pin, gently pound the chicken to an even ¾-inch thickness. This step is key for uniform cooking, making sure every bite is tender and preventing some parts from drying out while others are still cooking.
Season the Chicken: Now for the flavor! In a small bowl, combine your dried Italian seasoning, garlic powder, onion powder, and smoked paprika. Sprinkle this spice blend generously over both sides of the pounded chicken breasts, ensuring an even coating. Don’t forget to season liberally with salt and freshly ground black pepper as well. The salt helps to tenderize the meat and bring out all the beautiful flavors of the spices. Gently rub the seasonings into the chicken to make sure they adhere well.
Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet or a sturdy Dutch oven over medium-high heat. You want the oil to shimmer, indicating it’s hot enough to create that perfect crust. Carefully place the seasoned chicken breasts into the hot pan. Let them sear undisturbed for about 5-7 minutes per side, or until they develop a gorgeous golden-brown crust and are cooked through. The internal temperature should reach 165°F (74°C). Searing properly not only locks in moisture but also creates a depth of flavor that is absolutely essential for the overall deliciousness of this dish.
Rest and Slice: Once cooked, transfer the chicken to a clean cutting board. It’s vital to let the chicken rest for at least 5-10 minutes. This allows the juices to redistribute throughout the meat, keeping it incredibly tender and juicy. If you cut it too soon, all those delicious juices will run out, leaving you with dry chicken. After resting, slice the chicken into bite-sized pieces or thin strips, whichever you prefer. Cover it loosely with foil to keep it warm while you prepare the glorious sauce.

Cooking the Pasta:

While the chicken is resting, I like to get the pasta going. Cooking pasta properly is a simple yet vital step to ensure your Best Marry Me Chicken Pasta has the perfect texture and doesn’t get soggy or undercooked. The key here is al dente!

Boil the Water: Grab a large pot – seriously, the bigger the better for pasta! Fill it with plenty of water and add a generous amount of salt. I usually go for about 1-2 tablespoons of salt for every gallon of water. Think of it like seasoning the ocean; this is your only chance to season the pasta itself from the inside out. Bring the water to a rolling boil over high heat.
Add the Pasta: Once the water is vigorously boiling, add your chosen pasta. Stir it immediately to prevent it from sticking together. Follow the package directions for cooking time, but keep a close eye on it. You’re aiming for an “al dente” texture, meaning it should be tender but still have a slight bite to it, not mushy. This usually means cooking it for 1-2 minutes less than the package suggests, as it will continue to cook slightly when combined with the hot sauce.
Reserve Pasta Water: This is my secret weapon for almost any pasta dish, and it’s particularly important for the creamy sauce of our Best Marry Me Chicken Pasta. Before draining, scoop out about 1 to 1 ½ cups of the starchy pasta cooking water into a heatproof mug or bowl. This cloudy, starchy water is magical; it helps to emulsify the sauce, making it incredibly silky and luscious, and can be used to thin it out if it becomes too thick.
Drain the Pasta: Once al dente, drain the pasta immediately in a colander. Do not rinse the pasta! Rinsing washes away the beneficial starches that help the sauce cling beautifully to the pasta. Set the drained pasta aside.

Building the Creamy “Marry Me” Sauce:

Now, for the heart of the dish – the incredibly rich, savory, and utterly irresistible sauce that makes this the Best Marry Me Chicken Pasta. This is where all the flavors come together in a symphony of deliciousness!

Sauté Aromatics: Using the same skillet where you cooked the chicken (don’t clean it yet – those browned bits, or fond, are pure flavor!), melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil over medium heat. Once the butter has melted and is slightly foamy, add the finely chopped yellow onion. Sauté the onion for about 3-5 minutes, stirring occasionally, until it becomes soft and translucent. This sweetens the base of our sauce beautifully.
Add Garlic and Sun-Dried Tomatoes: Add the minced garlic and thinly sliced sun-dried tomatoes to the skillet. Cook for another 1-2 minutes, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic, as burnt garlic can taste bitter. The sun-dried tomatoes infuse the oil with their intense, concentrated umami flavor, which is a signature component of this dish.
Deglaze with Wine (Optional but Recommended): If you’re using white wine, now’s the time! Pour in ½ cup of dry white wine. Increase the heat slightly and scrape the bottom of the pan with a wooden spoon, loosening all those flavorful browned bits (the fond) from where the chicken cooked. Let the wine simmer and reduce by half, which usually takes about 2-3 minutes. This step adds a fantastic depth and brightness to the sauce that truly elevates our Best Marry Me Chicken Pasta. If you prefer not to use wine, simply skip this step and proceed to adding the broth.
Simmer with Broth and Cream: Pour in the 1 ½ cups of chicken broth. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, allowing it to reduce slightly and concentrate those flavors. Then, slowly pour in the 1 ½ cups of heavy cream, stirring continuously. Bring the sauce back to a gentle simmer, but avoid a rapid boil, as heavy cream can sometimes separate. Let it simmer for another 5-7 minutes, stirring occasionally, until the sauce begins to thicken slightly and coat the back of a spoon. This slow simmering allows the flavors to meld beautifully.
Incorporate Cheese and Seasonings: Reduce the heat to low. Stir in ½ cup of freshly grated Parmesan cheese until it’s fully melted and incorporated, creating an even creamier texture. Add the ¼ teaspoon of red pepper flakes (or more if you like a bit of a kick!). Season the sauce with salt and freshly ground black pepper to taste. Remember, the chicken broth and Parmesan cheese already contain salt, so taste as you go and adjust carefully. This careful seasoning is crucial for a truly exceptional Marry Me Chicken Pasta.
Wilt the Spinach: Add the 2 cups of fresh baby spinach to the sauce. It will look like a lot, but spinach wilts down incredibly quickly. Stir it in gently until the spinach has completely wilted into the sauce, which usually takes just a minute or two.

Bringing It All Together for the Best Marry Me Chicken Pasta:

Now for the grand finale! This is where we unite all the delicious components to create your spectacular Best Marry Me Chicken Pasta. The goal is to bring everything together harmoniously, ensuring every bite is flavorful and well-textured.

Combine Pasta and Sauce: Add the drained, cooked pasta directly into the skillet with the creamy sauce. Using tongs or a large spoon, gently toss the pasta with the sauce until every strand and piece is thoroughly coated. This ensures that the pasta absorbs all that incredible flavor.
Add Chicken Back In: Return the sliced, rested chicken pieces to the skillet with the pasta and sauce. Gently fold the chicken into the mixture, ensuring it’s well distributed throughout the dish. Allow it to heat through for 1-2 minutes, just enough for the chicken to warm up and fully integrate with the sauce.
Adjust Consistency (if needed): If the sauce seems a little too thick for your liking, now is the time to use that reserved pasta water. Add it in, a tablespoon at a time, stirring well after each addition, until you reach your desired creamy consistency. The starch in the pasta water will help the sauce cling beautifully to the pasta.
Stir in Fresh Herbs: Remove the skillet from the heat. Stir in the 2 tablespoons of fresh basil and 1 tablespoon of fresh parsley. The vibrant freshness of these herbs brightens up the rich sauce and adds a lovely aromatic finish.
Final Taste Test and Serve: Do a final taste test. Adjust any seasonings – a little more salt, pepper, or perhaps another pinch of red pepper flakes – until it’s perfect for your palate. Transfer the Best Marry Me Chicken Pasta directly to serving bowls. Garnish generously with extra freshly grated Parmesan cheese and a sprinkle of fresh basil or parsley. Serve immediately and watch as everyone falls in love with this unforgettable dish! I promise, this recipe lives up to its name every single time.

Conclusion:

Well, my friends, we’ve journeyed through the creation of what I truly believe is not just a meal, but an experience. This recipe for the Best Marry Me Chicken Pasta is a true showstopper, a dish designed to impress, comfort, and utterly delight anyone lucky enough to take a bite. It’s more than just chicken and pasta; it’s a symphony of creamy, savory, and perfectly seasoned flavors that come together in a way that feels both luxurious and incredibly approachable. I’ve poured my heart into perfecting this recipe, ensuring that every step is clear and every ingredient plays its part in creating that unforgettable taste sensation. The rich, velvety sauce clinging to tender chicken and al dente pasta, with just the right hint of sun-dried tomato and garlic, truly elevates this dish beyond your everyday dinner. It’s the kind of meal that makes you want to linger at the table, savoring each mouthful, and perhaps even contemplate a grand romantic gesture! That’s the magic of the Best Marry Me Chicken Pasta – it simply makes everyone happy.

One of the many wonderful things about this recipe is its versatility. While it’s absolutely spectacular as is, I encourage you to make it your own. For a complete meal that truly sings, consider serving this decadent pasta alongside a crisp, vibrant green salad dressed with a light vinaigrette. The freshness of the salad will cut through the richness of the pasta beautifully, creating a perfect balance. And, of course, no creamy pasta dish is truly complete without some crusty garlic bread or a warm focaccia for soaking up every last drop of that glorious sauce. Trust me, you won’t want a single bit to go to waste!

If you’re feeling adventurous in the kitchen, there are so many ways to customize your Best Marry Me Chicken Pasta. Don’t hesitate to toss in a handful of fresh spinach right at the end; the residual heat will wilt it perfectly, adding a lovely splash of color and an extra boost of nutrients. Sautéed mushrooms or even artichoke hearts could also make fantastic additions, bringing their earthy or tangy notes to the party. For those who enjoy a little more heat, a pinch of red pepper flakes stirred into the sauce will provide a subtle warmth without overpowering the other flavors. Experiment with different pasta shapes too – while fettuccine or tagliatelle are classic choices, penne, rigatoni, or even orecchiette would work wonderfully, each offering a unique texture and way of holding onto that luscious sauce. You could even swap out chicken for shrimp for a seafood twist, or use a plant-based chicken alternative for a vegetarian version. The possibilities are truly endless, allowing you to tailor this meal to your specific tastes and dietary preferences. It’s a foundation that invites creativity.

So, now it’s your turn! I implore you to set aside some time, gather your ingredients, and dive into making this incredible dish. I promise you, the effort is minimal compared to the incredible reward you’ll experience. There’s a special kind of satisfaction that comes from creating something so utterly delicious from scratch, and this recipe delivers that feeling in spades. Once you’ve made it, I would absolutely love to hear all about your experience. Did you add any unique twists? What did your family or friends think? Did it live up to its romantic name? Please, don’t be shy! Share your photos, your triumphs, and your feedback with me. Your stories truly inspire me, and I can’t wait to see your interpretations of the Best Marry Me Chicken Pasta. Happy cooking, and prepare for some truly unforgettable meals!