What pasta goes with Marry Me Chicken?

Penne is the most popular choice for Marry Me Chicken Pasta because it holds the creamy sauce well, but you can also use fettuccine, rotini, or rigatoni.

Why is it called 'Marry Me Chicken Pasta'?

The name comes from its irresistible flavor—legend has it, this dish is so good it might just earn you a marriage proposal!

Is Marry Me Chicken better with rice or pasta?

While pasta is the classic pairing, Marry Me Chicken also tastes great with rice or mashed potatoes if you’re looking to switch things up.

What to season Marry Me Chicken with?

Marry Me Chicken is typically seasoned with salt, pepper, and paprika, then cooked in a sauce flavored with garlic, Parmesan, thyme, oregano, and sun-dried tomatoes.

Can I make Marry Me Chicken Pasta ahead of time?

Yes! You can prepare it a day in advance and reheat it gently on the stove with a splash of broth or cream to refresh the sauce.

Can I freeze Marry Me Chicken Pasta?

Absolutely. Store it in an airtight container and freeze for up to 2 months. Thaw in the fridge overnight and reheat with a bit of cream or broth.

Is there a healthier version of Marry Me Chicken Pasta?

To make a lighter version, substitute half-and-half or Greek yogurt for the heavy cream and use whole wheat or gluten-free pasta.

Marry Me Chicken Pasta – Creamy & Irresistible

Description

Creamy, flavorful, and irresistibly rich, this Marry Me Chicken Pasta recipe features pan-seared chicken, a luscious garlic Parmesan sauce, and sun-dried tomatoes tossed with penne pasta—an easy yet impressive dish that’s perfect for date nights, family dinners, or when you’re craving serious comfort food.

Ingredients

Scale

4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 cup sun-dried tomatoes, chopped
10 oz penne pasta
Fresh basil, chopped (for garnish, optional)

Instructions

Cook the penne pasta according to package instructions until al dente. Drain and set aside.
Season chicken breasts with salt, pepper, and paprika.
Heat olive oil in a large skillet over medium heat. Sear the chicken for 6–7 minutes on each side until golden brown and cooked through. Remove and set aside.
In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
Pour in heavy cream and chicken broth, stirring to combine and deglaze the pan.
Whisk in grated Parmesan cheese until fully melted and the sauce is smooth.
Stir in dried thyme, oregano, and chopped sun-dried tomatoes. Simmer for 4–5 minutes to thicken.
Slice or cube the cooked chicken and return it to the skillet. Let it simmer in the sauce for 5 minutes.
Add cooked pasta to the skillet and gently toss until evenly coated with the sauce.
Garnish with fresh basil and serve immediately.

Notes

Use freshly grated Parmesan for a smoother sauce texture.
Add spinach in the last few minutes of cooking for extra nutrients and color.
Use gluten-free pasta for a gluten-free version.
Half-and-half can replace heavy cream for a lighter option.
Store leftovers in an airtight container in the fridge for up to 4 days.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 590 kcal
Sugar: 5g
Sodium: 620mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0.5g
Carbohydrates: 36g
Fiber: 3g
Protein: 42g
Cholesterol: 140mg