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Creamy, tangy, and impossibly satisfying, this Marry Me Chicken Pasta turns an ordinary dinner into something truly memorable. Juicy chicken, a sun dried tomato cream sauce, and tender pasta create a dish that is endlessly comforting. The first time I made this, my husband went back for thirds and insisted it become our date-night tradition.
Ingredients
- Chicken breasts: cut in cubes Tender and soaks up flavor when seasoned well Look for pink fresh cuts with no graying
- Italian seasoning: Lends aromatic herby depth and a little Mediterranean flair Choose a mix with oregano basil and thyme
- Salt and pepper: Essential for bringing out all the flavors Freshly cracked is a simple upgrade
- Paprika: Gives gentle warmth and color Use smoked for a touch of complexity
- Sun dried tomato oil: Adds a rich tomato essence to both chicken and sauce Use oil from jarred sun dried tomatoes for the best flavor
- Dry pasta: Penne or ziti holds the sauce beautifully Always try to get bronze-cut pasta if possible for texture
- Butter and flour: Classic roux base for thickening Go for unsalted butter and all purpose flour for best results
- Garlic: Brings the sauce to life Freshly minced gives the most punch
- Dry white wine or chicken broth: Adds subtle acidity and depth Use a wine you would drink or low sodium broth
- Heavy whipping cream or whole milk: Delivers velvety richness and creaminess Choose heavy cream for silkiness or milk for a bit lighter option
- Sun dried tomatoes: Chopped for bursts of sweet tangy flavor Choose ones packed in oil for extra moisture
- Parmesan cheese: Fresh grated for nutty savory sharpness Skip the pre-shredded stuff if you can
- Fresh basil: Chopped for bright finishing flavor Good basil will smell fragrant and look deep green
Step-by-Step Instructions
- Boil the Pasta:
- Fill a large pot with water add a generous pinch of salt and bring to a boil Cook the pasta until just al dente which helps it stand up to the creamy sauce Save about two cups of the pasta water before draining
- Cook the Chicken:
- While the pasta cooks season chicken cubes well with Italian seasoning salt pepper and paprika Heat the sun dried tomato oil in a large deep skillet When the oil shimmers add chicken and cook for about twelve to sixteen minutes turning often until all sides are golden and the center reaches one hundred sixty five degrees Use a meat thermometer for accuracy Set the cooked chicken aside
- Make the Roux for Sauce:
- Using the same skillet reduce heat to medium low Melt butter completely before sprinkling in flour Whisk continuously to avoid lumps Cook for about two minutes without letting the flour brown This tiny step is key for a velvet finish
- Build the Sauce Base:
- Add minced garlic Italian seasoning salt and pepper to the roux Stir until fragrant then pour in white wine or broth Whisk as it sizzles making sure to scrape up all the tasty brown bits from the chicken
- Finish with Pasta and Chicken:
- Pour in about a cup of reserved pasta water then mix in cooked pasta chicken sun dried tomatoes and heavy cream Toss until everything is coated If the sauce is too thick slowly add more reserved pasta water or milk until you reach desired creaminess
- Cheese and Basil to Finish:
- Lower heat and add Parmesan stirring until melted and smooth Remove skillet from heat Sprinkle with fresh basil and give a final toss Serve right away topped with a little extra cheese basil and chopped sun dried tomatoes for color
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Storage Tips
This pasta holds up very well in the fridge Store leftovers in an airtight container and they will stay fresh for up to four days When you are ready to eat again gently reheat on the stovetop with a splash of milk or water to loosen the sauce Freezing is also an option for up to two months though the texture will be best when enjoyed within a week
Ingredient Substitutions
You can swap chicken thighs for breast meat for juicier chunks If you want a vegetarian version try using mushrooms or white beans for protein Almond milk or half and half stand in well for heavy cream if you are looking to lighten it up Gluten free pasta also works—just watch the cooking time
Serving Suggestions
This pasta needs little else but it pairs beautifully with a crisp green salad or simple roasted vegetables Garlic bread or toasted sourdough is also perfect for scooping up every drop of the sauce For an elegant dinner I love serving this with a glass of the same white wine used in the sauce
A Little Backstory
Marry Me Chicken earned its playful name because the combination of creamy sauce juicy chicken and tangy sun dried tomatoes is said to be so good it could inspire a marriage proposal Over the years it has become a viral favorite for home cooks craving something easy but impressive I make it anytime I want a dinner that feels extra loving no matter the occasion
Frequently Asked Questions
- → How can I prevent the chicken from overcooking?
To prevent the chicken from overcooking, use a digital meat thermometer to ensure it reaches 165ºF. Remove it from the skillet immediately once cooked.
- → Can I use a different type of pasta?
Yes, you can substitute penne or ziti with other short pasta shapes like farfalle or rotini. For the best result, stick to al dente cooking instructions.
- → What can I use instead of white wine?
If you prefer not to use white wine, chicken broth is an excellent substitute. It provides a savory depth to the sauce.
- → How do I thin the sauce if it’s too thick?
If the sauce becomes too thick, gradually add reserved pasta water, milk, or plain water in small increments until the desired consistency is achieved.
- → How should I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat gently in a skillet or microwave, adding milk or water if the sauce is too thick.