What is creamy Marry Me chicken pasta?

Creamy Marry Me chicken pasta is a one-pan Italian-inspired dish featuring tender chicken breasts cooked in a rich, sun-dried tomato cream sauce with garlic, Parmesan, and fresh basil, tossed with pasta like fettuccine or penne. The name comes from a viral recipe so delicious it supposedly prompts marriage proposals. This version serves 4-6 people and takes about 30-40 minutes total. Key ingredients include 1 lb chicken cutlets, 8 oz pasta, 1 cup heavy cream, ½ cup sun-dried tomatoes, 1 cup chicken broth, ½ cup grated Parmesan, 3 garlic cloves, and Italian seasoning. It's perfect for weeknight dinners, with 550-650 calories per serving depending on portions. For the full recipe, check our detailed step-by-step guide below.

How do I cook the chicken perfectly in Marry Me chicken pasta?

To cook chicken perfectly in Marry Me chicken pasta, season 1 lb thin chicken cutlets with salt, pepper, and Italian seasoning. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear chicken 4-5 minutes per side until golden and internal temperature reaches 165°F (74°C) using a meat thermometer—avoid overcooking to keep it juicy. Remove chicken, then make the sauce in the same pan. Slice chicken after resting 5 minutes and stir back into the creamy sauce with cooked pasta. This method prevents dry chicken and infuses flavors. Common mistake: cutting too thick; pound to ½-inch for even cooking. Serves 4; total time 35 minutes.

How do I make the sauce thick and creamy for Marry Me chicken pasta without lumps?

Start with a roux for a lump-free, thick sauce in Marry Me chicken pasta: melt 2 tbsp butter in the skillet after searing chicken, add 3 minced garlic cloves, and sauté 1 minute. Stir in 2 tbsp flour, cooking 1-2 minutes to form a paste. Gradually whisk in 1 cup chicken broth, then 1 cup heavy cream, sun-dried tomatoes, and seasonings. Simmer 5 minutes until thickened. Add ½ cup grated Parmesan (fresh for best melt) off heat. For lighter options, swap heavy cream for half-and-half or 2% milk, reducing to ¾ cup. This yields a velvety sauce coating 8 oz pasta perfectly. Avoid watery sauce by not skipping the roux.

Can I add spice to creamy Marry Me chicken pasta?

Yes, easily add spice to creamy Marry Me chicken pasta. After searing chicken, sprinkle ¼-½ tsp red pepper flakes into the garlic butter before the roux for subtle heat, or 1 tsp for more kick—adjust to taste. For bolder flavor, stir in ½ tsp cayenne or chopped jalapeños with sun-dried tomatoes. Smoked paprika (1 tsp) adds depth without overwhelming creaminess. Chili oil drizzle at serving works too. This keeps the dish family-friendly yet customizable. Pairs well with a side salad. Recipe serves 4; spice level doesn't affect 30-minute cook time or 600 calories per serving. Test heat on a small batch first.

How do I store and reheat Marry Me chicken pasta?

Store creamy Marry Me chicken pasta in an airtight container in the fridge up to 3-4 days—do not freeze, as cream separates and pasta gets mushy. For best results, store sauce and pasta separately if possible. Reheat gently: stovetop over low heat with a splash of milk or cream (1-2 tbsp per serving) for 5 minutes, stirring until creamy. Microwave in 1-minute intervals, covered, stirring midway. Avoid high heat to prevent curdling. Prep ahead in the morning for dinner; it tastes even better next day as flavors meld. Serves 4-6; lasts 3 days safely per USDA guidelines. Link to our meal prep tips for more storage hacks.

Creamy Marry Me Chicken Pasta Recipe With Tomato Bliss

Name: Creamy Marry Me Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: – 1 ½ pounds boneless skinless chicken cut into 1-inch pieces for main protein; – 10 ounces penne pasta for base; – ½ teaspoon salt for enhancing flavors; – ¼ teaspoon pepper for subtle kick; – 1 tablespoon olive oil for searing the chicken; – 3 tablespoons butter for sauce base; – 2 teaspoons minced garlic for aromatic depth; – 3 tablespoons flour for thickening the sauce; – 2 cups chicken broth for savory base; – 1 cup heavy cream for creamy texture; – 1 cup grated parmesan cheese for cheesy finish; – 1 cup drained sun-dried tomatoes for tangy sweetness; – 1 teaspoon paprika for mild smokiness; – 2 teaspoons dried Italian seasoning for herbaceous notes; – Fresh basil for garnish

Ingredients

– 1 ½ pounds boneless skinless chicken cut into 1-inch pieces for main protein

– 10 ounces penne pasta for base

– ½ teaspoon salt for enhancing flavors

– ¼ teaspoon pepper for subtle kick

– 1 tablespoon olive oil for searing the chicken

– 3 tablespoons butter for sauce base

– 2 teaspoons minced garlic for aromatic depth

– 3 tablespoons flour for thickening the sauce

– 2 cups chicken broth for savory base

– 1 cup heavy cream for creamy texture

– 1 cup grated parmesan cheese for cheesy finish

– 1 cup drained sun-dried tomatoes for tangy sweetness

– 1 teaspoon paprika for mild smokiness

– 2 teaspoons dried Italian seasoning for herbaceous notes

– Fresh basil for garnish

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Instructions

1-First Step: Cook the Pasta: Begin by boiling 10 ounces of penne pasta according to the package instructions, usually about 8-10 minutes until al dente. Once done, drain it and set it aside to keep it ready for mixing later. This step takes around 10-12 minutes total, ensuring the pasta doesn’t overcook and absorbs the sauce well.

2-Second Step: Season and Sear the Chicken: Take 1 ½ pounds of boneless skinless chicken cut into 1-inch pieces and season it with ½ teaspoon salt and ¼ teaspoon pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, then add the chicken and sear it for 6-8 minutes until fully cooked and golden brown. Use a meat thermometer to check that it reaches 165 degrees Fahrenheit, then set the chicken aside to rest.

3-Third Step: Make the Roux for the Sauce: In the same skillet, melt 3 tablespoons of butter over medium heat and add 2 teaspoons of minced garlic, sautéing for about 30 seconds until fragrant. Stir in 3 tablespoons of flour to form a roux paste, cooking it for 1-2 minutes to eliminate any raw flour taste. This creates a smooth base that thickens the sauce without lumps.

4-Fourth Step: Add Liquids and Cheese: Whisk in 2 cups of chicken broth, 1 cup of heavy cream, and 1 cup of grated parmesan cheese gradually to the roux. Keep stirring to combine everything evenly, allowing the mixture to simmer and thicken for 5 minutes. For a link to a similar chicken recipe, check out our easy chicken parmesan guide for more ideas on cheesy dishes.

5-Fifth Step: Incorporate Flavors and Simmer: Stir in 1 cup of drained sun-dried tomatoes, 1 teaspoon of paprika, and 2 teaspoons of dried Italian seasoning. Adjust the seasoning with additional salt and pepper if needed, then let the sauce simmer for another 5 minutes until it reaches a creamy consistency. This step melds the flavors, making the sauce irresistible.

6-Final Step: Combine and Serve: Mix the cooked chicken and pasta into the sauce, stirring gently to coat everything evenly. Garnish with chopped fresh basil and extra parmesan cheese before serving. This final touch takes just a minute and makes the dish visually appealing for family gatherings or picnics.

Last Step:

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Notes

🔍 Use a meat thermometer to ensure the chicken reaches 165°F for safe and juicy results.
🌶️ Add a pinch of red pepper flakes to the sauce for a spicy kick if desired.
🧀 Opt for freshly grated parmesan cheese for the best melting and flavor enhancement.

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dishes
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 646 kcal
Sugar: 10 g
Sodium: 962 mg
Fat: 31 g
Saturated Fat: 17 g
Unsaturated Fat: 11 g
Trans Fat: 0.2 g
Carbohydrates: 51 g
Fiber: 4 g
Protein: 41 g
Cholesterol: 145 mg