Marry Me Chicken Pasta

There’s something magical about a dish that earns its name from the pure joy it brings to anyone lucky enough to taste it. Marry Me Chicken Pasta isn’t just another weeknight dinner – it’s the kind of meal that stops conversations mid-sentence, makes people close their eyes in bliss, and yes, has apparently inspired more than a few marriage proposals over the years.

This incredible pasta dish takes the beloved “Marry Me Chicken” concept and elevates it even further. We’re talking tender, bite-sized chicken pieces swimming in a luxuriously creamy sauce packed with sun-dried tomatoes, fresh garlic, and plenty of parmesan cheese.

But here’s where it gets really good – those perfect penne noodles act like little flavor vessels, capturing every drop of that heavenly sauce in their ridged surfaces.

Why Does This Dish Have Such a Romantic Name?

The story behind “Marry Me Chicken” is as heartwarming as the dish itself. Legend has it that this recipe was so incredibly delicious, so absolutely irresistible, that it had the power to inspire marriage proposals. Whether that’s true or just culinary folklore, one thing’s for certain – this pasta version lives up to every bit of the hype.

The combination of tangy sun-dried tomatoes, rich cream, sharp parmesan, and aromatic herbs creates a flavor profile that’s both sophisticated and comforting. It’s restaurant-quality food that you can make in your own kitchen in just 30 minutes. No wonder people fall head over heels for it!

Ingredients Needed for the Recipe

The beauty of this recipe lies in its simplicity. You won’t need to hunt down exotic ingredients or spend a fortune at the grocery store. Most of these items are probably already sitting in your pantry or fridge, waiting to be transformed into something absolutely spectacular.

For the Chicken and Pasta:

• 1 ½ pounds boneless skinless chicken, cut into 1-inch pieces
• 10 ounces penne pasta
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon olive oil

For the Creamy Sun-Dried Tomato Sauce:

• 3 tablespoons butter
• 2 teaspoons garlic, minced
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1 cup parmesan cheese, grated
• 1 cup sun-dried tomatoes, drained
• 1 teaspoon paprika
• 2 teaspoons dried Italian seasoning
• Fresh basil for garnish

Each ingredient plays a crucial role in building layers of flavor. The sun-dried tomatoes bring that distinctive tangy sweetness that makes this dish so addictive, while the parmesan adds depth and richness.

The paprika gives a subtle smoky note, and the Italian seasoning ties everything together with its blend of herbs.

What Makes the Perfect Sauce Consistency?

Getting the sauce just right is what separates good pasta from absolutely phenomenal pasta. The secret lies in that flour and butter roux – it’s your ticket to a silky, restaurant-quality sauce that clings beautifully to every piece of pasta and chicken.

When you cook the flour with the butter, you’re creating a thickening agent that will give your sauce body without making it gluey or heavy.

The key is cooking it just long enough to eliminate that raw flour taste – about a minute is perfect. Then, when you gradually whisk in the liquids, you’ll get a sauce that’s creamy and luxurious without being too thick.

The heavy cream is what gives this sauce its decadent mouthfeel, but if you’re looking for something a bit lighter, half-and-half works beautifully too. Just keep in mind that the sauce might be slightly less rich, but it’ll still be absolutely delicious.

How to make Marry Me Chicken Pasta?

Don’t let the impressive final result fool you – this recipe is surprisingly straightforward. The key is having everything prepped and ready to go before you start cooking, because once you begin, things move pretty quickly.

But trust me, in just half an hour, you’ll have a meal that looks and tastes like it came from an upscale Italian restaurant.

Cook the Penne Pasta

Start by getting a large pot of salted water boiling. The salt isn’t just for flavor – it actually helps the pasta cook more evenly. Cook your penne according to the package directions until it’s al dente.

You want it to have just a slight bite to it, because it’s going to continue cooking a bit when you toss it with the hot sauce.

Once it’s perfect, drain it well and set it aside. Don’t rinse it – you want those starches clinging to the pasta to help the sauce stick better. If you’re worried about it sticking together, just toss it with a tiny bit of olive oil.

Prepare the Chicken

While your pasta water is heating up, cut your chicken into uniform, bite-sized pieces – about 1 inch is perfect. This ensures even cooking and makes every forkful perfect. Season those pieces generously with salt and pepper, making sure every piece gets some love.

The seasoning isn’t just about flavor; it also helps create a beautiful golden color when the chicken hits the hot oil. Don’t be shy with the salt – it’s going to be distributed throughout the entire dish, so it needs to be well-seasoned at this stage.

Sear the Chicken

Heat your olive oil in a large skillet over medium-high heat. You want the oil hot enough that the chicken sizzles when it hits the pan, but not so hot that it burns. Add your seasoned chicken pieces, being careful not to overcrowd the pan.

Cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through. The internal temperature should reach 165°F if you want to be precise about it. Once it’s done, transfer it to a plate and set it aside – it’s going back into the pan later, so don’t worry about keeping it warm.

Set the Chicken Aside

This step might seem obvious, but it’s crucial for the final dish. Setting the chicken aside prevents it from overcooking while you make the sauce. Overcooked chicken becomes tough and dry, and nobody wants that in their Marry Me Chicken Pasta.

Keep the chicken on a plate nearby – you’ll be adding it back to the skillet once your sauce is ready. All those delicious browned bits left in the pan? Those are flavor gold, and they’re going to make your sauce even more incredible.

Make the Roux Base

Return to your skillet and add the butter. Let it melt completely, then add your minced garlic. The key here is to let that garlic get fragrant – about 30 seconds is perfect. You’ll know it’s ready when your kitchen starts smelling absolutely amazing.

Now comes the roux. Add your flour to the garlic and butter, stirring constantly to create a paste. This needs to cook for about a minute to eliminate any raw flour taste, but don’t let it brown too much – you want a light golden color at most.

Add the Liquid Ingredients

Here’s where the magic happens. Slowly whisk in your chicken broth, making sure to scrape up all those beautiful browned bits from the bottom of the pan. They’re packed with flavor and will make your sauce taste incredible.

Next comes the heavy cream and parmesan cheese. Add these gradually, whisking constantly to prevent lumps. The cheese will melt into the sauce, creating that rich, creamy base that makes this dish so irresistible. Don’t rush this step – smooth, silky sauce is worth the extra attention.

Incorporate the Flavor Boosters

Time to add those sun-dried tomatoes, paprika, and Italian seasoning. The sun-dried tomatoes are the star here – they bring that distinctive tangy-sweet flavor that makes this “Marry Me” chicken so special. Make sure they’re well-drained before adding them to prevent the sauce from becoming too thin.

Taste your sauce at this point and adjust the seasoning. You might want a bit more salt, pepper, or even a pinch of red pepper flakes if you like a little heat. Trust your taste buds – they’ll guide you to perfection.

Simmer and Thicken

Let that beautiful sauce simmer for a few minutes. This isn’t just about thickening – though that’s important – it’s also about letting all those flavors meld together into something greater than the sum of its parts.

You’ll see the sauce start to coat the back of your spoon, which means it’s ready. If it seems too thick, add a splash of chicken broth. Too thin? Let it simmer a bit longer. You want a consistency that will coat the pasta without being gluey.

Bring It All Together

Now for the grand finale – add your cooked chicken back to the skillet along with the drained pasta. Toss everything together gently, making sure every piece of chicken and every noodle gets coated in that incredible sauce.

This is where those ridged penne noodles really shine. They grab onto the sauce and hold it, ensuring that every bite is packed with flavor. Take a moment to appreciate how gorgeous this dish looks – golden chicken, vibrant red sun-dried tomatoes, and that creamy, luxurious sauce coating everything perfectly.

Garnish and Serve

Fresh basil isn’t just a garnish – it’s the perfect finishing touch that brightens the entire dish. Chop it roughly and sprinkle it over the pasta along with some extra parmesan cheese. The fresh herbs add a pop of color and a burst of freshness that cuts through all that rich, creamy goodness.

Serve immediately while everything is hot and the cheese is still melty. This dish is best enjoyed fresh from the skillet, when all the flavors are at their peak and the sauce is at its creamiest.

Tips

Even though this recipe is fairly foolproof, a few insider tips can take your Marry Me Chicken Pasta from great to absolutely phenomenal. These are the little details that separate home cooks from the pros.

Check the Temperature of Your Chicken: The best way to ensure perfectly cooked chicken is with a meat thermometer. It should read 165°F (74°C). This eliminates any guesswork and ensures food safety while preventing overcooking.

Add a Little Heat: If you like a bit of spice in your life, sprinkle in some red pepper flakes to taste. They add warmth without overwhelming the delicate balance of flavors in the dish.

Use Freshly-Grated Cheese: Pre-grated cheese is convenient, but freshly grated parmesan melts more smoothly and has superior flavor. It’s worth the extra few minutes of prep time.

Don’t Skip the Pasta Water: If your sauce seems too thick when combining everything, add a splash of the starchy pasta cooking water. It helps bind the sauce to the pasta better than plain water or broth.

Taste and Adjust: Every cook’s palate is different, and ingredients can vary in intensity. Always taste your sauce before the final assembly and adjust seasonings as needed. Sometimes a dish needs just a pinch more salt or a squeeze of lemon to really sing.

Can You Make This Dish Ahead of Time?

While Marry Me Chicken Pasta is absolutely best served fresh, life sometimes demands a bit of advance planning. The good news is that this dish can be partially prepped ahead, making weeknight dinners much more manageable.

You can cook the chicken and make the sauce up to a day ahead of time. Store them separately in the refrigerator, then gently reheat the sauce while cooking fresh pasta. Combine everything just before serving for the best texture and flavor.

If you need to make the entire dish ahead, it will keep in the refrigerator for up to four days. The pasta will absorb some of the sauce, so you might need to add a splash of cream or broth when reheating to restore that silky consistency. Reheat gently – either in the microwave at reduced power or on the stovetop over low heat, stirring frequently.

For best results when reheating, add the fresh basil garnish after warming rather than before. This keeps the herbs bright and fresh-tasting rather than wilted and dull.

How to Store Marry Me Chicken Pasta

Let’s be honest – there probably won’t be much left to store after everyone gets a taste of this incredible pasta. But on the off chance you do have leftovers, proper storage ensures they’ll taste just as amazing the next day.

In the Refrigerator: Transfer any leftovers to an airtight container as soon as they’ve cooled to room temperature. Don’t let the dish sit out for more than two hours, especially in warm weather. Properly stored, it will keep for up to four days in the refrigerator.

To Reheat: The gentle approach works best for reheating this creamy pasta dish. You can use either the microwave or stovetop, but keep the heat moderate to prevent the sauce from breaking or the chicken from becoming tough.

For microwave reheating, use 50% power and stir every 30 seconds until heated through. For stovetop reheating, use medium-low heat and add a splash of cream or chicken broth if the sauce seems too thick. The pasta will have absorbed some of the liquid overnight, so don’t be surprised if you need to loosen it up a bit.

Never refreeze this dish if it’s been previously frozen, and always reheat leftovers to 165°F before serving. A food thermometer takes the guesswork out of food safety.