You've probably seen the phrase "Marry Me Chicken" pop up more than once, especially around Valentines Day. This dish, known for its creamy, flavorful sauce and tender chicken, is rumored to be so delicious that it could inspire a marriage proposal after just one bite! This iteration of the recipe includes pasta for an even heartier meal that kiddos will love, too!
Looking for the perfect dessert recipe to follow this Marry Me Chicken and Pasta? How about this incredibly decadent Raspberry Chocolate Mousse Trifle?
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Why Is It Called "Marry Me Chicken"?
The name is said to have been coined by editors at Delish, one of the internet’s most popular food sites. The story goes that after taking a bite of this creamy, sun-dried tomato-infused chicken, someone in the test kitchen joked, "I'd marry you for this." And just like that, a viral sensation was born.
Since then, Marry Me Chicken has been replicated, modified, and celebrated across countless food blogs, social media platforms, and home kitchens. It’s become a staple recipe for date nights, special occasions, or even just a cozy weeknight meal.
Why You’ll Love This Marry Me Chicken and Pasta Recipe
1. The Sauce Is Next-Level Creamy
The heart of this dish is its luxurious sauce. Made with a combination of heavy cream, Parmesan cheese, and chicken broth, it's the perfect balance between richness and depth of flavor. The addition of sun-dried tomatoes gives it a slightly tangy kick, while Italian seasoning and paprika provide a warm, herby aroma.
2. It’s Quick and Easy, but Tastes Restaurant-Worthy
Despite its elegant flavor profile, Marry Me Chicken and Pasta is surprisingly easy to make. In just about 30 minutes, you can have a dish that feels like it took hours of slow simmering to achieve. This makes it an excellent choice for both beginner cooks and seasoned home chefs looking for a quick win in the kitchen.
Want more quick recipes? Here are some of my favorites.
3. The Chicken Is Juicy and Perfectly Seasoned
Using boneless, skinless chicken breasts keeps the dish light, while cooking it in olive oil ensures it’s perfectly golden and tender. If you’re looking for an even juicier option, chicken thighs are a fantastic alternative.
Here are some other incredible chicken recipes you have to try.
4. It Pairs Beautifully with Pasta
While you can serve Marry Me Chicken with rice, mashed potatoes, or crusty bread, pasta is a fan favorite. The sauce clings perfectly to every bite of penne, fettuccine, or bowtie pasta, making each forkful pure comfort.
Ingredient Notes
Chicken Breast or Thighs: The protein base of the dish, offering a tender and juicy bite. Chicken thighs add extra richness and moisture.
Olive Oil: Used to sear the chicken, adding flavor and a golden crust.
Garlic: Provides a deep, aromatic base that enhances the savory flavors.
Butter: Adds richness and helps develop the roux for thickening the sauce.
Flour: Used to create a roux, which thickens the sauce for a creamy texture.
Chicken Broth: Provides depth and umami to balance the richness of the sauce.
Heavy Cream: The key ingredient for a luxurious, velvety texture.
Parmesan Cheese: Adds a salty, nutty depth of flavor and helps thicken the sauce.
Sun-Dried Tomatoes: Brings a slightly sweet and tangy contrast to the creamy sauce.
Italian Seasoning: A blend of herbs like basil, oregano, rosemary, thyme, marjoram, that enhances the dish’s Mediterranean flavors.
Paprika: Adds warmth and a hint of smoky sweetness.
Salt & Pepper: Essential for balancing and enhancing all the flavors in the dish.
Fresh Basil (for Garnish): Brightens up the dish and adds a fresh, aromatic finish.
How To Make Marry Me Chicken with Pasta, Step-By-Step
Cook the Pasta: Boil a large pot of salted water. Cook pasta according to package instructions until al dente. Drain and set aside.
Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Cut chicken into bite-sized pieces and season with ½ teaspoon salt and pepper. Add chicken to the skillet and cook until golden brown on all sides and cooked through (internal temperature of 165°F), about 5-6 minutes. Remove chicken from the skillet and set aside.
Make the Sauce: In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and sauté until fragrant, about 30 seconds. Sprinkle in the flour and whisk continuously for 1–2 minutes to create a roux. Gradually whisk in the chicken broth and heavy cream, ensuring no lumps form. Stir in the Parmesan cheese, sun-dried tomatoes, Italian seasoning, paprika, and more salt, and pepper if needed. Simmer until the sauce thickens, about 3–5 minutes.
Combine Everything: Add the cooked chicken back into the skillet, followed by the drained pasta. Toss to coat everything evenly with the sauce. Simmer for another 2–3 minutes to ensure the flavors meld together.
Garnish and Serve: Serve hot, garnished with fresh basil leaves and extra Parmesan, if desired.
Frequently Asked Questions About Marry Me Chicken and Pasta
Can I make this Marry Me Chicken recipe ahead of time?
Yes! You can prepare the sauce and cook the chicken in advance. Store them separately in the refrigerator for up to two days. When ready to serve, reheat on the stovetop and add freshly cooked pasta.
2What’s the best way to store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop with a splash of chicken broth or cream to loosen the sauce.
Can I substitute the heavy cream with a lighter option?
Yes! You can use half-and-half or whole milk for a lighter version, but the sauce may not be as thick or rich and creamy.
What’s the best pasta to pair with Marry Me Chicken?
Penne, fettuccine, and bowtie pasta work exceptionally well, as they hold the sauce beautifully.
5. Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add extra juiciness and flavor to the dish.
Tips For The Best Marry Me Chicken and Pasta
1. Use Freshly Grated Parmesan
Pre-shredded Parmesan often contains anti-caking agents that prevent it from melting smoothly into the sauce. For the best texture, grate your cheese fresh.
2. Don’t Overcook the Chicken
Since the chicken gets added back into the sauce at the end, be careful not to overcook it in the initial step. It should be golden brown and just cooked through.
3. Enhance the Flavor with Fresh Basil
A sprinkle of fresh basil at the end not only adds a pop of color but also enhances the overall flavor with a hint of brightness.
4. Save Time with Rotisserie Chicken
If you’re in a hurry, you can swap out fresh chicken for shredded rotisserie chicken. Just add it in at the end with the pasta and let it soak up the flavors.
5. Reheat Like a Pro
Leftovers? No problem! Just reheat gently on the stovetop with a splash of chicken broth to loosen up the sauce.
How to Store and Freeze Marry Me Chicken and Pasta
How to Store Leftovers
Store any leftover Marry Me Chicken in an airtight container in the refrigerator for up to 3 days. To maintain the best texture, reheat it gently on the stovetop over low heat. Add a splash of chicken broth or heavy cream to loosen the sauce and restore its creamy consistency.
Can You Freeze Marry Me Chicken?
Yes! You can freeze Marry Me Chicken, but for best results, freeze the chicken and sauce separately from the pasta. Here’s how:
- Allow the chicken and sauce to cool completely before transferring them to a freezer-safe container.
- Store in the freezer for up to 3 months.
- When ready to eat, thaw overnight in the refrigerator and reheat gently on the stovetop. If the sauce appears too thick, add a bit of chicken broth or cream while reheating.
If you plan on making extra for freezing, it’s best to cook fresh pasta when serving rather than freezing it, as pasta can become mushy when thawed and reheated.
If You Love Pasta, You'll Love These Recipes...
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Printable Recipe
Marry Me Chicken with Pasta
Equipment
- pot
- skillet
Ingredients
Chicken & Pasta
- 1 ½ pounds boneless skinless chicken breast (cut into bite-sized pieces)
- 8 ounces dried pasta (usually about ½ a box)
- ½ teaspoon salt
- Pepper to taste
- 1 tablespoon extra virgin olive oil
Sauce
- 3 tablespoons butter
- 3-4 large garlic cloves (minced)
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese (grated)
- 1 cup sun-dried tomatoes (drained and chopped)
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh basil leaves (for garnish)
Instructions
- Cook the Pasta: Boil a large pot of salted water. Cook pasta according to package instructions until al dente. Drain and set aside.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Cut chicken into bite-sized pieces and season with ½ teaspoon salt and pepper. Add chicken to the skillet and cook until golden brown on all sides and cooked through (internal temperature of 165°F), about 5-6 minutes. Remove chicken from the skillet and set aside.
- Make the Sauce: In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and sauté until fragrant, about 30 seconds. Sprinkle in the flour and whisk continuously for 1–2 minutes to create a roux. Gradually whisk in the chicken broth and heavy cream, ensuring no lumps form. Stir in the Parmesan cheese, sun-dried tomatoes, Italian seasoning, paprika, and more salt, and pepper if needed. Simmer until the sauce thickens, about 3–5 minutes.
- Combine Everything: Add the cooked chicken back into the skillet, followed by the drained pasta. Toss to coat everything evenly with the sauce. Simmer for another 2–3 minutes to ensure the flavors meld together.
- Garnish and Serve: Serve hot, garnished with fresh basil leaves and extra Parmesan, if desired.
Video
Notes
- Use chicken thighs for a juicier alternative or even pre-cooked rotisserie chicken to save time–just add it in at the end with the pasta.
- Penne, fettuccine, or bowtie pasta all work well in this recipe.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of chicken broth to loosen the sauce.
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