Marry Me Chicken Pasta

This hearty Marry Me Chicken Pasta has become my signature dish for special occasions and cozy dinner dates. The creamy, savory sauce coating tender chicken and pasta creates an irresistible meal that's earned its romantic name for good reason.

I first made this for my husband on our anniversary when our reservation fell through. The look on his face after the first bite told me everything I needed to know. Three years later, it's still his most requested dish when we want something special without the fuss.

Ingredients

• Dried pasta: Provides the perfect canvas for the flavorful sauce use penne rigatoni or fettuccine for best sauce coverage
• Olive oil and butter: Create the flavor foundation and richness that makes this dish special
• Onion and garlic: Form the aromatic base that enhances every other ingredient
• Chicken breasts: Cut into bitesize pieces cook quickly and evenly absorb all the seasonings
• Italian seasoning, smoked paprika, red pepper flakes, garlic powder, salt, and pepper: Create a perfectly balanced flavor profile
• Heavy cream: Transforms into a silky sauce that clings beautifully to the pasta
• Parmesan cheese: Adds nutty depth and thickens the sauce naturally
• Sundried tomatoes: Provide sweet tangy bursts of flavor that cut through the richness
• Fresh basil: Brings brightness and color as the perfect finishing touch

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of heavily salted water to a rolling boil. Add pasta and cook until al dente according to package directions usually 8 to 10 minutes. Reserve half a cup of pasta water before draining this starchy water can help thin the sauce if needed later. Drain pasta but do not rinse as the starch helps the sauce adhere.

Sauté the Aromatics:

Heat olive oil in a large skillet over medium heat until it shimmers but doesn't smoke. Add finely chopped onions and cook for about 3 minutes until they begin to turn translucent. Add minced garlic and cook for another 30 seconds until fragrant but not browned. Garlic burns quickly and becomes bitter so watch it carefully.

Cook the Chicken:

Add butter to the skillet and let it melt completely. Immediately add the chicken pieces ensuring they're evenly sized for consistent cooking. Sprinkle all the seasonings directly onto the chicken Italian seasoning smoked paprika red pepper flakes garlic powder salt and pepper. Cook for 5 to 7 minutes stirring occasionally until chicken is golden brown on the outside and reaches 165°F internally.

Create the Cream Sauce:

Pour in the heavy cream scraping the bottom of the pan to incorporate all those flavorful browned bits. Bring to a gentle simmer not a boil which could cause the cream to separate. Gradually add the grated Parmesan stirring constantly until completely melted. Let the sauce simmer for 2 to 3 minutes until it thickens enough to coat the back of a spoon.

Combine and Finish:

Add the chopped sundried tomatoes to the sauce their tangy sweetness will balance the richness. Gently fold in the cooked pasta ensuring every piece is coated in the luscious sauce. If the sauce seems too thick add a splash of the reserved pasta water. Cook for another minute allowing the pasta to absorb some of the sauce flavors.

Pin it

The sundried tomatoes are my secret weapon in this recipe. I discovered their magic when I accidentally added twice the amount called for in my first attempt. That happy accident created such a wonderful sweet tangy counterpoint to the rich cream that I've never gone back to the original measurement. My grandmother always said cooking is about happy accidents and this proved her right.

Make It Your Own

This versatile recipe welcomes many variations while keeping its comforting essence. For a seafood twist substitute the chicken with large shrimp or scallops reducing the cooking time to about 2 minutes per side. Vegetarians can enjoy this dish by replacing chicken with roasted mushrooms which provide a similar meaty texture and umami flavor.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken considerably when chilled. When reheating add a splash of cream or milk to restore the silky texture and warm over medium low heat stirring frequently. Avoid microwave reheating if possible as it can cause the sauce to separate but if necessary use 50% power in short intervals stirring between each.

Perfect Pairings

This rich pasta dish pairs beautifully with a simple arugula salad dressed with lemon juice and olive oil. The peppery greens and bright acidity cut through the creamy sauce perfectly. For wine lovers a crisp Pinot Grigio or unoaked Chardonnay complements without overwhelming the delicate flavors. Finish the meal with a light dessert like fresh berries with a touch of whipped cream.

Frequently Asked Questions

→ What type of pasta works best for this dish?

Any pasta can be used, but penne, fettuccine, or spaghetti work particularly well to hold the creamy sauce.

→ Can I substitute the heavy cream?

Yes, for a lighter version, you can use half-and-half or whole milk, though the sauce may be slightly thinner.

→ How can I make this dish spicier?

Add more red pepper flakes or a dash of chili powder to the sauce for a spicier kick.

→ Can I use pre-cooked chicken?

Yes, you can use pre-cooked or rotisserie chicken. Simply add it during the step where the chicken is normally cooked, and heat through.

→ What can I use as a garnish besides basil?

You can use parsley, grated Parmesan cheese, or even a drizzle of olive oil for garnish.