When you’re stuck in a dinner rut or just need something guaranteed to impress, marry me chicken pasta is the kind of recipe that actually delivers. It’s rich, savory, and comes together in one pan. Whether you’re cooking for a date, your family, or just need a solid comfort meal, this one hits all the right notes.
What makes this dish stand out is the mix of bold ingredients—sun-dried tomatoes, garlic, parmesan, cream—and how quickly it all comes together. It tastes like a restaurant-quality meal, but you don’t need any fancy ingredients or techniques to pull it off. If you’re a beginner, this is a safe but impressive win. If you’re more experienced, it’s a no-fuss go-to that always works.
*Before You Start: You’ll find more explanation here than a basic recipe. That’s intentional—the aim is to educate, not just instruct.
Why You’ll Love This Pasta
This isn’t just another pasta dish—marry me chicken pasta is your new weeknight obsession. Here’s why this marry me chicken pasta earns a permanent spot in your dinner rotation:
➲ Ready in 30 minutes: No fluff, no stress—just fast, comforting pasta that hits the spot. Perfect for busy weeknights or whenever you need a hearty, satisfying meal without hours in the kitchen.
➲ One pan, one cleanup: The pasta cooks right in the sauce, which means fewer dishes and more time to relax. Minimal effort, maximum reward—you’ll thank yourself later when the kitchen is spotless.
➲ Massive flavor payoff: Garlic, sun-dried tomatoes, and parmesan come together to create a rich, bold taste that feels gourmet but is actually effortless. Every bite is packed with layers of flavor that will impress without intimidating.
➲ Beginner-proof: If you can stir, you can nail this. No fancy techniques, no tricky timing—just straightforward steps that anyone can follow to create something delicious.
➲ Flexible & forgiving: Use chicken thighs, penne, or whatever you’ve got on hand. Swap ingredients freely to fit your pantry, and the dish still comes out flavorful and satisfying.
➲ Leftovers hold up: Flavors deepen and intensify overnight, making this pasta just as good the next day. Perfect for meal prep, packed lunches, or a quick second dinner—if there’s any left, that is!
Ingredients
Here’s exactly what you’ll need for this marry me chicken pasta. Most of these are pantry staples, and you can find everything at a regular grocery store.
• 2 large boneless skinless chicken breasts, sliced thin (about 500g)
Tip: Thin slices cook faster and stay juicy.
• 2 tbsp olive oil
Can sub avocado oil if preferred.
• 1 tsp salt, plus more to taste
• ½ tsp black pepper
• 1 tsp Italian seasoning
• 3 cloves garlic, minced
Fresh is best, but jarred works in a pinch.
• ½ tsp red pepper flakes (optional but recommended)
• ½ cup sun-dried tomatoes, chopped
Use the kind packed in oil for the best flavor.
• 2 cups chicken broth
Low sodium if you want more control over salt.
• 1 cup heavy cream
Can use half-and-half, but it won’t be as rich.
• ½ pound (225g) fusilli pasta
The spiral shape holds onto the sauce perfectly. Avoid long pasta like spaghetti—this dish needs something with grip and structure.
• ½ cup grated parmesan cheese, plus more for serving
• Fresh basil or parsley, for garnish (optional)
Let’s Make It Together — Step by Step
Here’s how to make marry me chicken pasta, step by step, with clear tips for every stage.
➲ Prep the chicken
Slice the chicken breasts into thin strips or bite-sized pieces: this ensures quick, even cooking and a tender texture. Season generously with salt, pepper, and Italian seasoning—this step is crucial for building layers of flavor right from the start, so every bite is perfectly seasoned and aromatic.
➲ Sear the chicken
In a large deep skillet or Dutch oven, warm the olive oil over medium-high heat. Place the chicken pieces in a single layer and allow them to sear without moving for 2-3 minutes on each side until they develop a golden color. Don’t overcrowd the pan. Cook in batches if needed. Remove and set aside.
➲ Build the flavor base
In the same pan (don’t wipe it out), reduce heat to medium. Add a bit more oil if dry, then sauté garlic, red pepper flakes, and chopped sun-dried tomatoes for about 1 minute, just until fragrant. Stir often—don’t let the garlic brown.
➲ Deglaze and simmer
Pour in the chicken broth and use a wooden spoon to gently scrape up the flavorful browned bits from the bottom of the pan. These bits carry a ton of flavor, so don’t skip this step. Bring the mixture to a gentle simmer, letting the broth absorb all those savory notes and form the base of your sauce.
➲ Add cream and pasta
Stir in the heavy cream until fully combined, creating a rich, velvety sauce. Add the dry pasta directly into the pan, ensuring it’s mostly submerged in the liquid so it cooks evenly. Bring the mixture to a gentle low boil, then reduce the heat to maintain a steady simmer, allowing the pasta to absorb the creamy sauce as it softens to perfection.
➲ Cook pasta
Simmer uncovered for 12–15 minutes, stirring occasionally to prevent sticking. Cook until the pasta reaches al dente texture and the sauce achieves the desired thickness. Should the sauce become too thick while the pasta is still cooking, thin it out with a small amount of broth or water.
➲ Add chicken and cheese
Add the cooked chicken back to the pan along with the parmesan cheese. Let it simmer for an additional 2-3 minutes until heated through and the mixture becomes creamy. Taste and adjust seasoning—don’t skip this step.
➲ Finish and serve
Garnish with extra parmesan and a sprinkle of fresh herbs if desired, adding both flavor and visual appeal. Serve hot, straight from the pan, for a comforting, restaurant-quality meal that’s ready to enjoy immediately.
Tiny Details That Make a Big Difference
• Cut the chicken evenly: This ensures all pieces cook at the same rate, preventing dry edges or undercooked centers. Consistency is key for tender, juicy chicken.
• Use sun-dried tomatoes in oil: Tomatoes packed in oil bring richer flavor and better texture than the dry-packed variety, enhancing the overall depth of the dish.
• Don’t skimp on seasoning early: Season the chicken well before it hits the pan so the flavor penetrates the meat and carries through the entire dish.
• Keep the pasta moving: Stir every few minutes while it simmers to prevent clumping and sticking, ensuring even cooking and a creamy, smooth texture.
• Let it rest: Once cooked, allow the pasta to sit for 2 minutes before serving. This brief rest lets the sauce thicken slightly and helps the flavors meld, giving a more polished final dish.
Got Questions? I’ve Got You Covered
➲ Can I use a different cut of chicken?
Yes: chicken thighs work beautifully and are more forgiving, making them harder to overcook than breasts. Simply trim any excess fat and follow the same cooking instructions for juicy, flavorful results every time.
➲ Can I make this ahead of time?
You can prep the chicken ahead of time and even cook the entire dish a few hours in advance. When ready to serve, reheat gently over low heat, adding a splash of cream or broth to restore the sauce’s creamy consistency and keep the pasta perfectly saucy.
➲ Can I freeze marry me chicken pasta?
Technically yes: the dish can be frozen, but the cream sauce may separate slightly upon thawing, affecting texture. For best results, enjoy it fresh, or store in the refrigerator for up to 3 days to maintain optimal flavor and creaminess.
➲ What can go wrong?
• Pasta overcooks: If simmered too long or left sitting in the sauce, it can become mushy. Keep an eye on the texture and taste-test as it cooks.
• Sauce gets too thick: If the sauce becomes overly dense, simply thin it with a splash of chicken broth or reserved pasta water to reach the desired consistency.
• Chicken turns dry: Avoid overcooking, especially when adding it back into the sauce at the end. Proper timing keeps the meat juicy and tender.
End of the Recipe, Start of a New Obsession
This Marry Me Chicken Pasta is a true weeknight hero: creamy, bold, and cooked all in one pot, it delivers indulgent flavor without the stress. The recipe is flexible and forgiving, letting you swap ingredients or adjust seasonings easily, and it doesn’t require a culinary degree to make it taste like a showstopper. Perfect for busy nights when you want comfort food that feels special.
If you’re into quick but rich pasta dishes, try this next:
• How to Make Scooby Snack Shot
• How to Make Gender Reveal Cake
Tried this recipe? Drop a comment, rate it below, or share it with someone who needs a go-to dinner winner. And don’t forget to save this recipe to Pinterest so it’s always easy to find for your next weeknight meal! #marry me chicken pasta #marry me chicken pasta recipe #marry me chicken pasta dinner #easy and quick marry me chicken pasta
Marry Me Chicken Pasta
Ingredients
- 2 large boneless skinless chicken breasts sliced thin
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- 3 cloves garlic minced
- ½ tsp red pepper flakes optional
- ½ cup sun-dried tomatoes chopped
- 2 cups chicken broth
- 1 cup heavy cream
- ½ pound 225g fusilli pasta
- ½ cup grated parmesan cheese
- Fresh parsley or basil for garnish
Instructions
- Season sliced chicken with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet and sear chicken on both sides until golden; remove and set aside.
- In the same pan, sauté garlic, red pepper flakes, and sun-dried tomatoes for 1 minute.
- Add chicken broth and cream, scraping up any browned bits.
- Stir in fusilli pasta and simmer for 12–15 minutes, stirring occasionally.
- Return chicken to the pan, add parmesan, and cook until sauce thickens.
- Garnish with parsley or basil and serve warm.
