I season and sear diced chicken breast, then combine it with onion, penne, sun-dried tomatoes, heavy cream, and Parmesan cheese to create Marry Me chicken pasta! My recipe comes together in one pan in just 30 minutes.
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My Recipe for Creamy Marry Me Pasta
The first time I heard of Marry Me chicken, I was immediately intrigued. It was savory and just plain delicious. But I felt like it was missing something. And that’s how I created my marry me chicken pasta.
I decided to take all the amazing parts from the original recipe and turn it into carb heaven because everything needs pasta in my mind.
I was so excited about this dish when I served it to my husband Ben and kids. My husband ate every single bite without saying a thing. I wasn’t sure if that was a good thing or he was secretly mad at me. But he looked up after his last bite and said, “have you made this before? It’s really good.” I told him it was a new test recipe and he told me to not change a thing. And, I didn’t.
And, if you love chicken recipes, try my recipes for chicken spaghetti with rotel, chicken carbonara, Parmesan crusted chicken, and chicken tetrazzini recipe.
Why do they call it “marry me chicken”?
This dish gets its name because it is so delicious and indulgent that it’s jokingly said to be “marriage proposal worthy.” With the creamy sauce, perfectly cooked chicken, flavorful sun-dried tomatoes, and Parmesan, it’s easy to see why. It’s very easy to make with super impressive results!
Marry Me Chicken Pasta Recipe Ingredients
- Chicken breasts – I use boneless, skinless chicken breasts, but chicken thighs could work too.
- Pasta – I like penne because all those nooks and crannies are perfect for trapping the sauce. I’ve also used rigatoni, farfalle, and even spaghetti.
- Sun-dried tomatoes – Rich, tangy, and full of bold tomato flavor, these add so much to the sauce! I usually pour in some of the oil from the jar to make it even richer tasting.
- Olive oil – To brown the chicken and sauté the onions. Butter also works.
- Red onion – Turns sweeter when cooked! It also provides the sauce with a bit of a bite, which is a nice contrast to the creamier ingredients.
- Seasonings – I use a combination of Italian seasoning, onion powder, garlic powder, paprika, salt, and black pepper to season the chicken and enhance the overall flavor.
- Chicken broth – this brings the liquid in the dish. Water can be used in a pinch, but the chicken broth gives more flavor.
- Heavy cream – The, well, creamy base of the sauce that makes this dish so indulgent. Half-and-half or coconut milk would be my top substitutes.
- Parmesan cheese – Adds flavor and texture, and helps thicken the sauce. I grate mine fresh. It tastes and melts so much better!
- Fresh spinach – For a pop of color and extra nutrients! Kale or arugula would also be great here.
How to Make Marry Me Chicken Pasta
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Add 2 tablespoons of olive oil to a large skillet over medium-high heat, then add the diced chicken. Season it with salt, pepper, Italian seasoning, garlic powder, onion powder, and paprika as it cooks.
STEP TWO: Allow the chicken to cook for 5-6 minutes or until golden brown and cooked through. Remove it from the pan and set it aside.
STEP THREE: Add 1 tablespoon of oil from the sun-dried tomatoes jar to the same skillet. Add the diced onions and cook them for 2 minutes until softened.
STEP FOUR: Pour in the chicken broth, cover, and bring the mixture to a boil over medium-high heat. Add the penne and cook it until al dente, or about 10-12 minutes.
STEP FIVE: Stir in the heavy cream and Parmesan cheese, then let the sauce simmer and thicken for a few minutes. Incorporate the sun-dried tomatoes, fresh spinach, and the cooked chicken and stir until the spinach is wilted, or about 1 minute.
STEP SIX: Serve immediately with extra Parmesan on top and enjoy!
Tips for the Best Marry Me Pasta Recipe
- This is a true one-pan meal, so please use the same skillet — and don’t wipe it down. The browned bits left behind from the chicken and onions add so much flavor to the sauce!
- Searing the chicken breast in a single layer results in the best color and texture. It’s the only way to get that delicious golden brown crust!
- I usually let the sauce simmer for at least a few minutes after I add the heavy cream and parm. This way, it thickens so it coats the pasta nicely.
- Don’t be afraid to taste and adjust before serving. Sometimes it needs a little extra salt and pepper… or consider adding some red pepper flakes for a pop of heat!
- Add the spinach at the very end so it doesn’t get too mushy.
Marry Me Chicken Variations and Substitutions
- Boneless, skinless chicken thighs would be even juicier than chicken breasts.
- I like to add some red pepper flakes, cayenne pepper, or chili powder to my seasoning lineup. I like things hot (so does my husband), so I tend to use a heavy hand, but a few teaspoons go a long way.
- Mushrooms, cherry tomatoes, or roasted red peppers would also taste great with the sun-dried tomatoes and spinach! If using, add them at the same time as the spinach.
- When I’m craving something even cheesier, I prep and make the entire dish in an oven-safe skillet. Then, I top the whole thing with shredded mozzarella and broil for about 5 minutes!
What to Serve with Marry Me Pasta
With pasta, chicken, and a creamy sauce, there isn’t much missing from Marry Me Pasta! I like to serve it with light sides like my Chicken Caesar salad, garlic cheese bread, and garlic green beans.
Marry Me Chicken Pasta FAQs
How can I get marry me chicken sauce even thicker?
For a thicker sauce, I simply let it simmer for a few extra minutes before adding the cream and Parmesan. If I still can’t get the consistency I’m after, I add a cornstarch slurry (1 teaspoon cornstarch mixed with water), and it thickens right up!
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheating gently on the stovetop with a splash of heavy cream or chicken broth is best, but the microwave works too. I usually nuke single servings in 30-second bursts until heated through.
More Easy Dinner Recipes
- One pot chicken and rice
- Pork tenderloin in the oven
- No boil pasta bake
- Tilapia recipe
- Smothered pork chops
Easy Marry Me Chicken Pasta
Equipment
- cast iron skillet or pot
Ingredients
- 2 tablespoons olive oil
- 1¼ pound boneless skinless chicken breasts diced (about 565g)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- ½ teaspoon paprika
- 1 tablespoon sun-dried tomato oil from the jar
- ½ cup red onions diced
- 3 cups chicken broth
- ½ pound penne pasta
- 1 cup heavy cream
- 1 cup Parmesan cheese grated
- ¼ cup sun-dried tomatoes finely sliced
- Handful of fresh spinach
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Then add the diced chicken. While they cook, season them with salt, pepper, garlic powder, onion powder, Italian seasoning, and paprika. Cook the chicken for about 5-6 minutes until it turns golden brown and is cooked through. Remove it from the pan and set it aside.
- In the same skillet, add a tablespoon of oil from the sun-dried tomato jar and then add the diced onions and cook them for 2 minutes until they become soft. Pour in the chicken broth, cover, and bring to a boil over medium-high heat. Add the penne pasta and cook, stirring occasionally, for 10-12 minutes until it is al dente.
- Stir in heavy cream and Parmesan cheese. Let the sauce thicken for a few minutes. Add the sun-dried tomatoes, fresh spinach as well as the cooked chicken back into the skillet and stir until the spinach is wilted, about 1 minute.
- Serve with extra Parmesan cheese on top!
Notes
- Use the same skillet — and don’t wipe it down. The browned bits left behind from the chicken and onions add so much flavor to the sauce!
- Searing the chicken breast in a single layer results in the best color and texture.
- Let the sauce simmer for at least a few minutes after adding the heavy cream and parm to help thicken it.
- Add the spinach at the very end so it doesn’t get too mushy.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheat leftovers gently on the stovetop with a splash of heavy cream or chicken broth is best, but the microwave works too in 30-second increments.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
