MARRY ME PASTA, NOW!

I remember the first time I ever tasted a dish resembling this, my friend Sarah served it at a potluck. Everyone went absolutely wild for it, exclaiming how delicious it was, and someone even jokingly said they’d marry whoever made it! From that moment, I was determined to recreate the magic, and after countless tweaks and taste tests, I’ve perfected my own version of Marry Me Chicken with Pasta. It’s a creamy, dreamy, flavor-packed sensation that’s guaranteed to impress. Today, I’m sharing all my secrets for the most amazing Marry Me Chicken with Pasta you’ll ever make!

What Makes This Marry Me Chicken with Pasta Irresistible?

Let’s be honest, the name alone is intriguing, right? But beyond the catchy title, this dish is a symphony of flavors and textures that come together in perfect harmony. It’s creamy, savory, slightly tangy, and deeply satisfying. The juicy, perfectly cooked chicken combined with al dente pasta and a luscious sauce creates a culinary experience that’s truly unforgettable. Plus, it’s surprisingly easy to make, perfect for a weeknight dinner or a special occasion.

A Little History (or, the Legend of the Name)

While the true origin of the name “Marry Me Chicken” is shrouded in a bit of mystery, the story goes that it’s so delicious, anyone who makes it will receive a marriage proposal. Whether that’s true or just a fun anecdote, the recipe has definitely gained immense popularity over the years, and rightly so! It’s a testament to the power of simple ingredients transformed into something extraordinary.

Step-by-Step: Creating Your Marry Me Chicken with Pasta Masterpiece

Alright, let’s get cooking! Don’t be intimidated; I’ll guide you through each step of the process. We’re aiming for a restaurant-quality dish, right in your own kitchen.

1. Prepare the Chicken: Start with about 1.5-2 pounds of boneless, skinless chicken breasts. You can either cut them into bite-sized pieces or leave them whole; I personally prefer bite-sized for faster cooking and easier eating. Season generously with salt, pepper, garlic powder, and Italian seasoning. Don’t be shy with the seasoning – it’s the foundation of the flavor!
2. Sear the Chicken: Heat a tablespoon of olive oil and a tablespoon of butter in a large skillet over medium-high heat. Once the oil is shimmering and the butter is melted and slightly browned, add the chicken. Sear it on all sides until golden brown, about 3-4 minutes per side. The goal here is to develop a nice crust, not to cook it all the way through. Remove the chicken from the skillet and set aside.
3. Sauté the Aromatics: In the same skillet, add another tablespoon of butter. Once melted, add 2-3 cloves of minced garlic and 1/2 cup of chopped shallots (or onions if you don’t have shallots). Sauté until softened and fragrant, about 2-3 minutes. Your kitchen should be smelling amazing right about now! Be careful not to burn the garlic.
4. Build the Sauce: Pour in 1 cup of chicken broth and scrape up any browned bits from the bottom of the skillet. These browned bits, called fond, are packed with flavor and will add depth to your sauce. Next, add 1/2 cup of sun-dried tomatoes, oil-packed, drained. If they are whole, give them a rough chop. Then, stir in 1/4 cup of fresh basil, chopped.
5. Simmer and Thicken: Bring the sauce to a simmer and let it cook for about 5 minutes, allowing the flavors to meld together. Now, for the creamy magic! Stir in 1 cup of heavy cream and 1/4 cup of grated Parmesan cheese. Reduce the heat to low and let the sauce simmer gently for another 5-7 minutes, or until it thickens slightly. The sauce should be thick enough to coat the back of a spoon.
6. Return the Chicken: Add the seared chicken back to the skillet and stir to coat it with the sauce. Let it simmer for another 5-7 minutes, or until the chicken is cooked through and the sauce is heated through. Make sure the internal temperature of the chicken reaches 165°F (74°C).
7. Cook the Pasta: While the chicken is simmering in the sauce, cook your pasta according to package directions. I recommend using penne, farfalle, or rotini, but any pasta shape you like will work. Cook it until al dente – slightly firm to the bite.
8. Combine and Serve: Drain the pasta well and add it directly to the skillet with the chicken and sauce. Toss everything together until the pasta is evenly coated. Serve immediately, garnished with extra Parmesan cheese and fresh basil, if desired.

Pasta Variations and Swaps

Want to mix it up? Here are some tasty ways to customize your Marry Me Chicken with Pasta:

• Pasta Shapes: As I mentioned, penne, farfalle, and rotini are great choices, but you can also use fettuccine, linguine, or even gnocchi. For a fun twist, try using tortellini, like in this CHICKEN TORTELLINI recipe.
• Vegetables: Feel free to add other vegetables to the sauce, such as spinach, mushrooms, bell peppers, or asparagus. Sauté them along with the garlic and shallots.
• Spice Level: If you like a little heat, add a pinch of red pepper flakes to the sauce.
• Cheese: You can experiment with different types of cheese, such as mozzarella, provolone, or Asiago. Add them towards the end of cooking so they melt nicely.
• Wine: For a richer flavor, deglaze the pan with a splash of dry white wine after sautéing the aromatics. Let it reduce for a few minutes before adding the chicken broth.

Success Tips for Perfect Marry Me Chicken with Pasta

Want to guarantee a truly exceptional dish? These golden tips will ensure your Marry Me Chicken with Pasta is a resounding success:

• Don’t Overcook the Chicken: Overcooked chicken is dry and tough. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C).
• Use High-Quality Ingredients: The quality of your ingredients will directly impact the flavor of the dish. Use fresh herbs, good quality Parmesan cheese, and flavorful sun-dried tomatoes.
• Taste and Adjust Seasoning: Taste the sauce as it simmers and adjust the seasoning as needed. You may need to add more salt, pepper, or Italian seasoning to achieve the perfect balance of flavors.
• Don’t Rush the Sauce: Allowing the sauce to simmer and thicken properly is crucial for developing its rich, creamy texture. Be patient and let it cook until it reaches the desired consistency.
• Salt Your Pasta Water: This is a very important step! Salting the pasta water helps to season the pasta from the inside out, adding another layer of flavor to the dish. Use about 1-2 tablespoons of salt per gallon of water.

Serving Suggestions & Pairings

Marry Me Chicken with Pasta is a complete meal on its own, but here are some serving suggestions and pairings to elevate your dining experience:

• Side Salad: A simple green salad with a light vinaigrette will provide a refreshing contrast to the richness of the pasta.
• Garlic Bread: Warm, crusty garlic bread is the perfect accompaniment for soaking up the delicious sauce.
• Roasted Vegetables: Roasted asparagus, broccoli, or Brussels sprouts would be a healthy and flavorful side dish.
• Wine Pairing: A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc would pair well with the creamy sauce and chicken. A light-bodied red wine like Pinot Noir could also work.

Make-Ahead & Storage Instructions

Want to get a head start on dinner or save leftovers for later? Here’s how:

• Make-Ahead: You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, simply reheat the sauce, cook the pasta, and combine everything together. You can also sear the chicken ahead of time and store it in the refrigerator.
• Storage: Leftover Marry Me Chicken with Pasta can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the pasta in the microwave or in a skillet over low heat. Add a splash of chicken broth or water to the skillet to prevent it from drying out.
• Freezing: I don’t recommend freezing the finished dish, as the sauce may separate and become grainy upon thawing. However, you can freeze the cooked chicken separately from the sauce. Thaw them in the refrigerator overnight and then reheat as directed above.

Variations on Marry Me Chicken with Pasta

While the classic recipe is amazing, feel free to experiment! Consider these takes on Marry Me Chicken:

• Smothered Marry Me Chicken: Take inspiration from SMOTHERED CHICKEN and add mushrooms and onions to the sauce for a more robust, earthy flavor.
• Spicy Marry Me Chicken: Add a pinch of cayenne pepper or a dash of hot sauce to the sauce to kick up the heat.
• Lemon Marry Me Chicken: Add a squeeze of fresh lemon juice to the sauce for a bright, zesty flavor.
• Garlic Parmesan Marry Me Chicken: For a more intensely garlicky flavor, try adding a few extra cloves of garlic to the sauce and using a generous amount of Parmesan cheese, similar to Parmesan Garlic Chicken Pasta.

Other Delicious Chicken and Pasta Recipes You’ll Love

If you’re a fan of chicken and pasta combinations, here are a few more recipes you might enjoy:

• Creamy Chicken Tortellini Heaven: This creamy and cheesy dish is comfort food at its finest.
• Garlic Butter Chicken Rotini: A quick and easy weeknight dinner that’s packed with flavor.
• Creamy Cajun Chicken Pasta: A crock-pot wonder that’s bursting with Cajun spices and creamy goodness.
• Garlic Parmesan Chicken Pasta: An easy crockpot recipe that’s full of garlic and parmesan flavor.
• Garlic Butter Chicken Bites & Creamy Pasta: A perfect weeknight meal with juicy chicken bites and creamy pasta.

The Recipe: Marry Me Chicken with Pasta

Here’s the full recipe, compiled for your convenience:

Conclusion: Your Culinary Adventure Awaits!

There you have it! My foolproof guide to creating the most incredible Marry Me Chicken with Pasta. It’s a dish that’s sure to impress your loved ones, and who knows, it might even lead to a proposal! So, gather your ingredients, put on some music, and get ready to embark on a culinary adventure. I’m confident that you’ll create a dish that’s both delicious and memorable. Happy cooking!

Marry Me Chicken with Pasta

Amelia

This Marry Me Chicken with Pasta is a creamy, savory, and deeply satisfying dish that’s surprisingly easy to make. Tender chicken is simmered in a luscious sun-dried tomato and Parmesan sauce, then tossed with perfectly cooked pasta for a restaurant-quality meal you can make at home. It’s guaranteed to impress!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Italian-American

Servings 4

Calories 750 kcal

Equipment

• Large skillet
• Large pot
• Colander
• Cutting board
• Chef’s knife
• Measuring cups
• Measuring spoons
• Meat thermometer
• Spatula or wooden spoon
• Tongs

Ingredients

  

• 1.5-2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces or left whole
• Salt to taste
• Black pepper to taste
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 2 tbsp olive oil
• 3 tbsp butter, divided
• 2-3 cloves garlic, minced
• ½ cup chopped shallots or onions
• 1 cup chicken broth
• ½ cup sun-dried tomatoes, oil-packed, drained and chopped
• ¼ cup fresh basil, chopped
• 1 cup heavy cream
• ¼ cup grated Parmesan cheese, plus extra for garnish
• 1 lb pasta penne, farfalle, or rotini recommended
• Fresh basil for garnish optional

Instructions

 

• Season the chicken generously with salt, pepper, garlic powder, and Italian seasoning.
• Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat.
• Sear the chicken on all sides until golden brown, about 3-4 minutes per side. Remove from skillet and set aside.
• Add another 1 tbsp butter to the skillet. Add minced garlic and chopped shallots. Sauté until softened and fragrant, about 2-3 minutes.
• Pour in chicken broth and scrape up any browned bits from the bottom of the skillet. Add sun-dried tomatoes and chopped basil.
• Bring the sauce to a simmer and cook for about 5 minutes.
• Stir in heavy cream and Parmesan cheese. Reduce heat to low and simmer for 5-7 minutes, or until thickened.
• Add the seared chicken back to the skillet and stir to coat with the sauce. Simmer for 5-7 minutes, or until chicken is cooked through (internal temp of 165°F).
• Meanwhile, cook pasta according to package directions until al dente. Drain well.
• Add the cooked pasta to the skillet with the chicken and sauce. Toss to coat.
• Serve immediately, garnished with extra Parmesan cheese and fresh basil, if desired.

Notes

For best results, use high-quality ingredients like fresh herbs and flavorful sun-dried tomatoes. Don’t overcook the chicken – use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C). Taste the sauce as it simmers and adjust the seasoning as needed. Salt your pasta water generously to season the pasta from the inside out. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet over low heat. For a richer flavor, deglaze the pan with a splash of dry white wine after sautéing the aromatics.