Irresistible Marry Me Chicken Pasta in 30 Minutes Flat

I’ll never forget the first time I made this Marry Me Chicken Pasta—it was for a last-minute date night, and let me tell you, the name doesn’t lie! One bite of that creamy, garlicky sauce clinging to tender chicken and pasta, and my husband joked, “This is why I married you.” (Okay, fine, maybe I bribed him with carbs.) But seriously, this dish is magic. It’s the kind of recipe that turns an ordinary Tuesday into something special, whether you’re wooing a partner or just treating yourself. The best part? It comes together in 30 minutes flat—because who has time to slave over a stove when romance (or hunger) is calling?

Why You’ll Love This Marry Me Chicken Pasta Recipe

Trust me, this isn’t just another pasta dish—it’s the kind of meal that makes people pause mid-bite and say “Wow.” Here’s why it’s become my go-to for special occasions (and okay, sometimes just because):

• Creamy dreamy sauce: That velvety blend of heavy cream and Parmesan coats every strand of pasta like a luxurious blanket
• Bold flavors: Sun-dried tomatoes and red pepper flakes add just the right punch—sweet, tangy, and slightly spicy all at once
• Quick romance: Ready in 30 minutes flat (faster than most delivery!)
• Foolproof elegance: Looks fancy but couldn’t be simpler—no fancy techniques required
• Leftover magic: Somehow tastes even better the next day (if there’s any left!)

Ingredients for Marry Me Chicken Pasta Recipe

Here’s the beauty of this recipe—you probably have half these ingredients in your kitchen right now! Just a few simple things come together to create something magical. I always line everything up before I start (Grandma called it mise en place, I call it “not burning the garlic while I hunt for the Parmesan”). Here’s what you’ll need:

• 2 boneless, skinless chicken breasts (about 1 lb total—slice them into strips after cooking for juicier results)
• 8 oz fettuccine pasta (or whatever long noodle makes you happy—I’ve used linguine in a pinch)
• 1 cup heavy cream (yes, really—this is no time for skim milk!)
• 1/2 cup sun-dried tomatoes, chopped (the oil-packed ones add extra flavor)
• 1/4 cup grated Parmesan cheese (freshly grated melts so much better than the pre-shredded stuff)
• 2 cloves garlic, minced (more if you’re feeling bold—I won’t judge)
• 1 tsp Italian seasoning (that little jar in your spice rack finally gets its moment)
• 1/2 tsp red pepper flakes (adjust to taste—this gives it that “marry me” kick)
• 2 tbsp olive oil (for cooking the chicken—use some from the sun-dried tomato jar if you’re fancy)
• Salt and black pepper to taste (don’t be shy here)
• Fresh basil for garnish (makes it look like you tried really hard)

How to Make Marry Me Chicken Pasta

Okay, let’s get to the good part! This recipe moves fast once you start, so I like to have everything prepped and ready to go. Follow these steps, and you’ll have restaurant-quality pasta in no time. Trust me—if I can make this while simultaneously texting my mom and keeping my cat off the counter, you’ve got this!

Cooking the Chicken

First things first: that golden, juicy chicken. Here’s how to nail it every time:

1. Season both sides of your chicken breasts generously with salt, pepper, and Italian seasoning—really pat it in there.
2. Heat olive oil in a large skillet over medium heat (not screaming hot, or the outside will burn before the inside cooks).
3. Add chicken and cook for 5-6 minutes per side until you get that beautiful golden crust. No peeking! Let it develop.
4. Check for 165°F internal temp (I use an instant-read thermometer—worth every penny).
5. Transfer to a cutting board and let it rest for 5 minutes before slicing—this keeps all those juices inside!

Preparing the Creamy Sauce

Now for the magic—that velvety sauce that makes this dish unforgettable:

1. In the same skillet (keep all those flavorful browned bits!), add garlic and red pepper flakes. Sauté for just 30 seconds—until fragrant but not brown.
2. Pour in heavy cream while stirring constantly—this keeps it from separating.
3. Add sun-dried tomatoes and let it simmer gently (not boil!) for 2 minutes to thicken slightly.
4. Reduce heat to low and stir in Parmesan until melted. If it’s too thick, splash in a little pasta water.

Combining Pasta and Sauce

The grand finale—bringing it all together:

1. Add cooked pasta to the skillet and toss gently with tongs—you want every strand coated in that luscious sauce.
2. Nestle the sliced chicken back into the pasta (or arrange it dramatically on top—your call).
3. Finish with fresh basil and an extra sprinkle of Parmesan because, well, obviously.
4. Serve immediately while it’s piping hot and the sauce is at its silkiest!

Tips for the Best Marry Me Chicken Pasta Recipe

After making this dish more times than I can count (blame my husband’s constant requests), I’ve picked up some tricks that take it from good to “marry me NOW” status:

• Garlic is gold: Freshly minced garlic makes all the difference—that pre-chopped stuff just doesn’t sing the same way
• Spice to your life: Start with 1/4 tsp red pepper flakes if you’re sensitive to heat—you can always add more
• Pasta water power: Save a cup of starchy cooking water to loosen the sauce if needed
• Don’t rush the chicken: Letting it rest before slicing keeps it juicy instead of dry
• Fresh basil finale: Tear—don’t chop—the basil for maximum aromatic impact

Variations for Marry Me Chicken Pasta

Here’s the fun part—making this dish your own! I’ve played around with this recipe more times than I can count (sometimes by accident when I’m out of ingredients, sometimes on purpose). These tweaks all work beautifully:

• Veggie swap: Fresh spinach or roasted red peppers instead of sun-dried tomatoes (add spinach at the very end so it just wilts)
• Pasta party: Gluten-free noodles or whole wheat fettuccine work great—just adjust cooking time
• Cheese please: Try pecorino Romano for extra tang or a sprinkle of mozzarella for stretchy goodness
• Mushroom magic: Sautéed cremini mushrooms add earthy depth (my sister’s favorite version)
• Lighten up: Half-and-half instead of heavy cream still gives that luscious feel (just don’t tell Grandma I suggested it)

Serving Suggestions for Marry Me Chicken Pasta

Oh, let’s talk about the perfect partners for this dish! I love serving this pasta with a big hunk of garlic bread—because mopping up that creamy sauce is half the fun. A simple arugula salad with lemon vinaigrette cuts through the richness beautifully. And wine? Always wine. A crisp Pinot Grigio makes everything feel extra fancy, even if you’re eating in sweatpants (no judgment here).

Storing and Reheating Marry Me Chicken Pasta

Here’s the good news—this pasta tastes almost as amazing reheated as it does fresh! The trick is storing it right. I transfer cooled leftovers to an airtight container (those glass ones with the snap lids are my favorite) and pop it in the fridge for up to 3 days. When reheating, add a splash of cream or milk while warming gently on the stove—microwaving tends to make the sauce separate. Stir often, and in 5 minutes, you’ve got creamy, dreamy pasta all over again. Pro tip: If the chicken seems dry, drizzle a little olive oil over it before reheating.

Marry Me Chicken Pasta Recipe FAQs

Over the years, I’ve gotten so many questions about this recipe – here are the ones that pop up most often, along with my tried-and-true answers:

Can I use half-and-half instead of heavy cream?
You absolutely can, though the sauce will be slightly thinner. I often use half-and-half when I want to lighten things up – just simmer it a bit longer to thicken. For extra richness, stir in a tablespoon of butter at the end.

What if I don’t have sun-dried tomatoes?
No worries! Roasted red peppers add similar sweetness, or you can use cherry tomatoes (halved and sautéed until they burst). My neighbor swears by adding artichoke hearts instead – equally delicious!

How can I make this ahead for a dinner party?
Cook the chicken and sauce separately, then combine everything (including pasta) last minute. The sauce keeps beautifully for 2 days in the fridge – just reheat gently with a splash of milk.

Is there a substitute for red pepper flakes?
If you’re sensitive to spice, try smoked paprika for depth without heat. My Italian aunt uses a pinch of cayenne – just enough to make you notice but not overpower the other flavors.

Nutritional Information

Now, let’s be real—this isn’t diet food, but every bite is worth it! Nutrition varies based on your specific ingredients, but here’s the general breakdown per serving (and yes, I’ve been known to eat the whole pan myself):

• Calories: About 650
• Fat: 35g (18g saturated—thank you, glorious cream)
• Carbs: 50g (3g fiber from those sun-dried tomatoes)
• Protein: 40g (chicken for the win!)

Remember, these are estimates—your mileage may vary based on how generously you pour that Parmesan!

Share Your Experience

I’d love to hear how your Marry Me Chicken Pasta turns out! Did your family beg for seconds? Find a genius tweak? Drop me a note below—every kitchen adventure makes this recipe better. For more delicious recipes and cooking inspiration, check out our blog and follow us on Pinterest!

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