Let me tell you about the pasta dish that earned its name – Marry Me Chicken Pasta. The first time I made this creamy, dreamy creation, my kitchen smelled like an Italian grandmother’s Sunday dinner. The combination of tender chicken, sweet sun-dried tomatoes, and that rich parmesan sauce is downright irresistible. Honestly, I’ve had friends joke they’d propose over a plate of this stuff – hence the name!

What makes this recipe special is how effortlessly fancy it feels while being totally weeknight-friendly. In about 30 minutes, you get restaurant-quality flavors without any fuss. The sauce clings to every noodle just right, and that pop of color from the tomatoes? Chef’s kiss. Trust me, this Marry Me Chicken Pasta isn’t just dinner – it’s an experience.

Why You’ll Love This Marry Me Chicken Pasta

Oh, where do I start? This dish is basically everything you want in a weeknight dinner (or a date night—wink, wink). Here’s why it’s a total keeper:

Fast & easy: Done in 30 minutes—less time than waiting for takeout!
Creamy dreaminess: That parmesan sauce clings to every bite like a cozy blanket.
Flavor bomb: Sun-dried tomatoes and garlic do a happy dance in your mouth.
Chameleon dish: Fancy enough for guests, simple enough for lazy Tuesdays.

Seriously, one forkful and you’ll get why it’s called Marry Me Chicken Pasta. No ring required—just seconds.

Ingredients for Marry Me Chicken Pasta

Let’s talk ingredients—because quality matters here! This isn’t one of those “grab whatever’s in the pantry” situations. The magic happens when you use the good stuff:

1 ½ lbs boneless skinless chicken breasts – cut into 1-inch pieces (trust me, uniform size = even cooking)
10 oz penne pasta – or whatever short pasta you’ve got, but penne holds that sauce like a champ
1 cup freshly grated parmesan – none of that pre-shredded stuff, okay? It makes all the difference
1 cup sun-dried tomatoes – drained if they’re oil-packed (those little flavor bombs are non-negotiable)

Plus the usual suspects: garlic, butter, heavy cream (yes, really!), and spices that’ll make your kitchen smell like heaven. Check the full list above—I promise it’s worth every single ingredient.

How to Make Marry Me Chicken Pasta

Okay, let’s get cooking! This recipe comes together like magic—just follow these steps, and you’ll have a dish worthy of its name in no time. I’ve broken it down so even beginner cooks can nail it. (Pro tip: read through all the steps first—it’s how I avoid mid-recipe panic!)

Cooking the Pasta

First things first—get that pasta going! Boil a big pot of well-salted water (tastes like the sea, remember?) and cook your penne until al dente, about 1 minute less than the package says. Drain it, but don’t rinse—we want that starch to help the sauce cling later.

Preparing the Chicken

While the pasta cooks, season your chicken pieces generously with salt and pepper. Heat olive oil in a large skillet over medium-high, then add the chicken in a single layer—no crowding! Cook 5-7 minutes until golden and just cooked through. Remove to a plate; it’ll finish in the sauce later.

Making the Sauce

Here’s where the magic happens! In the same skillet (those browned bits = flavor gold), melt butter and sauté garlic for 30 seconds until fragrant. Whisk in flour to make a roux—it should look like wet sand. Gradually pour in chicken broth, whisking constantly to avoid lumps. Stir in heavy cream, parmesan, sun-dried tomatoes, and spices. Let it simmer 3-5 minutes until thickened enough to coat the back of a spoon.

Combining Everything

Time for the grand finale! Toss the cooked pasta and chicken back into that luscious sauce. Stir gently to coat everything evenly. Finish with a shower of fresh basil and extra parmesan if you’re feeling fancy. Serve immediately—this dish waits for no one!

Tips for the Best Marry Me Chicken Pasta

Want to take your Marry Me Chicken Pasta from good to “I do”? Here are my hard-won kitchen secrets:

Grate your own parmesan – the pre-shredded stuff has anti-caking agents that make sauces grainy
Taste as you go – that sauce might need an extra pinch of salt or a garlic boost
Don’t overcook the chicken – it’ll finish in the sauce, so pull it when it’s just done
Reserve pasta water – a splash can loosen thick sauce perfectly

Follow these, and you’ll have people swooning over your pasta every single time!

Marry Me Chicken Pasta Variations

Don’t be afraid to make this dish your own! Swap sun-dried tomatoes for roasted red peppers or baby spinach. Gluten-free pasta works great if that’s your thing. For extra kick, toss in some red pepper flakes—just don’t skip that glorious parmesan sauce!

Serving Suggestions for Marry Me Chicken Pasta

Oh honey, this dish deserves a proper presentation! I love serving my Marry Me Chicken Pasta with warm garlic bread for sauce-mopping action. A crisp Caesar salad on the side cuts through the richness perfectly. Pro tip: sprinkle extra basil and parmesan on top right before serving—it makes all the difference between “dinner” and “wow.”

Storing and Reheating Marry Me Chicken Pasta

Good news—this pasta keeps beautifully! Store leftovers in an airtight container for up to 3 days. When reheating, add a splash of chicken broth and warm gently over medium-low heat. Stir frequently to bring back that creamy texture. (Microwaving works in a pinch, but the stovetop method keeps it from drying out.)

Marry Me Chicken Pasta FAQs

Over the years, I’ve gotten so many questions about this recipe—here are the ones that pop up most often in my kitchen (and DMs!):

Can I use half-and-half instead of heavy cream?
Technically yes, but the sauce won’t be as luxuriously thick. If you must, mix 3/4 cup half-and-half with 1/4 cup whole milk—it helps! But trust me, the heavy cream is worth every calorie.

How can I make this spicier?
Oh, I love this question! Toss in 1/4 teaspoon red pepper flakes with the garlic, or top with chili oil before serving. My husband adds chopped jalapeños sometimes—dangerously good!

Can I prep this ahead?
Absolutely! Cook everything except the pasta, then refrigerate the chicken and sauce separately. When ready, warm the sauce, cook fresh pasta (day-old gets mushy), and combine. The flavors actually deepen overnight!

What if I don’t have sun-dried tomatoes?
*Gasp* Just kidding—roasted red peppers work nicely in a pinch. But the tomatoes add that special something, so maybe run to the store? I’ll wait…

Nutritional Information for Marry Me Chicken Pasta

Let’s be real—this isn’t diet food, but oh boy is it worth every bite! One generous serving (about 1/4 of the recipe) comes in at around 650 calories with 40g of protein—that chicken’s doing heavy lifting! Here’s the breakdown:

Per serving: 35g fat (18g saturated), 45g carbs (3g fiber), and 900mg sodium. Remember, these numbers can change based on your exact ingredients (like using low-sodium broth or less cheese). My philosophy? Enjoy every creamy forkful—life’s too short for bad pasta!

Go make this Marry Me Chicken Pasta tonight—I dare you not to fall in love with every creamy, garlicky bite! Tag me when you do!