This Marry Me Chicken Pasta is what I make when I want everyone at the table to fall head over heels in love—with dinner, not me. Although… bonus points if it works both ways. It’s creamy, rich, just a little tangy, and absolutely packed with tender chicken and sun-dried tomato goodness. Perfect for busy weeknights when you don’t have time to fuss, but still want something special. I used to think recipes that went viral had to be gimmicky. But this one? Totally lives up to the hype. You brown the chicken, stir up a velvety sauce, toss in pasta—and suddenly you’re the person everyone’s texting for the recipe. There’s garlic, parmesan, heavy cream, and sun-dried tomatoes, which honestly might be the star here. I could eat this straight out of the skillet (and have). Best part? It’s one of those quick and easy recipes that *feels* like a restaurant meal, but comes together in about 30 minutes. Whether you’re wooing someone or just making a Tuesday feel like a Friday, this dish delivers every time.

1) Key Takeaways
2) Easy Marry Me Chicken Pasta Recipe
3) Ingredients for Marry Me Chicken Pasta
4) How to Make Marry Me Chicken Pasta
5) Tips for Making Marry Me Chicken Pasta
6) Making Marry Me Chicken Pasta Ahead of Time
7) Storing Leftover Marry Me Chicken Pasta
8) Try these dinners next!
9) Marry Me Chicken Pasta
10) Nutrition

1) Key Takeaways

Quick and easy recipes like this one come together in 30 minutes.
Combines creamy sauce, sun-dried tomatoes, and juicy chicken.
Perfect for romantic dinners or weeknight comfort meals.
Works well with pasta types like penne, rigatoni, or fettuccine.

2) Easy Marry Me Chicken Pasta Recipe

If you’ve ever had one of those days where you need dinner fast but still crave something delicious, this one’s for you. Quick and easy recipes aren’t just about speed. They’re about not sacrificing flavor for convenience. This Marry Me Chicken Pasta recipe proves that point beautifully.

From the first bite, the combination of creamy sauce, sun-dried tomatoes, garlic, and tender chicken makes you feel like you’re eating something way fancier than what actually took you half an hour to throw together. And if you’re anything like me, you’ll be licking the spoon clean long before it hits the table.

This dish checks every box. Quick, comforting, and made with pantry staples. It’s the kind of meal that makes weeknights feel special without piling on stress. It’s no surprise this pasta has gone viral more than once. When I serve it, even picky eaters clean their plates. That’s how you know a recipe works.

3) Ingredients for Marry Me Chicken Pasta

Chicken breasts: I use two large boneless, skinless ones. They sear up beautifully and stay juicy if you don’t overcook them. Cut them lengthwise for even cooking.

Olive oil: A tablespoon is all you need to get a golden crust on the chicken. You can use butter, but olive oil holds the heat better and doesn’t burn as quickly.

Salt and pepper: Don’t skip seasoning. It brings out the natural flavor of the chicken and makes the entire dish taste balanced.

Italian seasoning: Just two teaspoons give the whole dish a warm, herby base. Think oregano, thyme, maybe a little basil.

Garlic: I go with three cloves, minced. It cooks quickly and adds a deep savory layer. You want that fragrance just before the cream goes in.

Sun-dried tomatoes: Half a cup, chopped. They add this tangy pop that keeps the sauce from feeling too heavy. Plus, they look gorgeous swirled through the cream.

Chicken broth: A cup of this keeps the sauce from being too thick and gives everything that slow-simmered taste—without actually simmering forever.

Heavy cream: One cup makes it rich and velvety. If you swap in half-and-half, it’ll still work, but it won’t feel as indulgent.

Parmesan cheese: Half a cup, freshly grated. Don’t use the shaker stuff here. The real deal melts in and thickens everything up naturally.

Red pepper flakes: Totally optional, but I toss in half a teaspoon for just a little warmth. It cuts the richness in the best way.

Pasta: Eight ounces of whatever you like—penne is my go-to. Cook it al dente so it holds up in the sauce.

Fresh basil or parsley: Just a sprinkle at the end brightens the whole thing. I’m partial to basil, but parsley works if that’s what’s on hand.

4) How to Make Marry Me Chicken Pasta

Step 1. Bring a pot of salted water to boil. Cook your pasta until al dente, then drain and set aside.

Step 2. Season your chicken breasts with salt, pepper, and Italian seasoning. Heat the olive oil in a large skillet over medium-high heat.

Step 3. Sear the chicken until golden and fully cooked, about 4 to 5 minutes per side. Remove it and let it rest while you prep the sauce.

Step 4. In the same skillet, toss in the garlic and sun-dried tomatoes. Stir for about a minute, just enough to release the garlic’s aroma.

Step 5. Pour in the chicken broth. Scrape up the bits from the pan. Let it simmer for two to three minutes to reduce just slightly.

Step 6. Reduce the heat. Add in the heavy cream, parmesan cheese, and red pepper flakes. Stir well and let it simmer for five minutes, until thickened.

Step 7. Slice your cooked chicken and return it to the pan along with the cooked pasta. Toss until everything’s well coated in that creamy goodness.

Step 8. Top with chopped basil or parsley and serve hot. That’s it. Quick and easy recipes like this don’t need to be complicated.

5) Tips for Making Marry Me Chicken Pasta

If your chicken is thick, slice it horizontally to make sure it cooks evenly. Uneven chicken means dry edges or undercooked centers, and nobody wants that.

Don’t overcook your pasta. Aim for al dente so it doesn’t turn to mush when it hits the warm sauce. And yes, save a splash of pasta water. It’s magic for loosening the sauce if it’s gotten too thick.

Use freshly grated parmesan. The pre-shredded kind doesn’t melt the same. It clumps and makes your sauce grainy. A block of cheese and a grater are your friends here.

6) Making Marry Me Chicken Pasta Ahead of Time

This pasta can be made earlier in the day and reheated gently. I like to keep the pasta and sauce separate if I’m storing it. That way, I avoid any sogginess and the textures stay just right.

If you do mix it ahead of time, stir in a splash of broth or cream when reheating. It brings the sauce back to life. A quick warm-up on the stove does the trick better than a microwave.

For batch cooking, this recipe doubles well. Just use a big enough pan and don’t crowd the chicken or it’ll steam instead of sear.

7) Storing Leftover Marry Me Chicken Pasta

Store any leftovers in a sealed container in the fridge for up to three days. The sauce will thicken, but that’s easy to fix with a splash of cream or broth when reheating.

If you’re planning for lunches, divide into containers and keep the garnish separate. Fresh herbs lose their pop once refrigerated, so add them just before eating.

I don’t recommend freezing this one. Cream sauces often break when thawed and you lose that silky texture. Just eat it fresh or within a couple days.

8) Try these dinners next!

9) Marry Me Chicken Pasta