Fall in Love with My Marry Me Chicken Pasta a tender chicken and pasta smothered in a rich sun-dried tomato parmesan cream sauce with Italian herbs—so irresistible, it’s guaranteed to win hearts at first bite. This comforting, creamy dish is perfect for a romantic dinner, family night, or anytime I crave something indulgent and satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tbsp olive oil
1 lb boneless, skinless chicken breasts (cut into strips or cubes)
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1/2 cup grated parmesan cheese
1/2 cup sun-dried tomatoes, chopped
1 tsp Italian seasoning
8 oz pasta (penne, rigatoni, or fettuccine)
Fresh basil or parsley, for garnish
Directions
I start by cooking the pasta according to the package instructions, then drain and set it aside.
In a large skillet, I heat the olive oil over medium-high heat. I season the chicken with salt, pepper, and paprika, then sear it for about 5–6 minutes until golden and cooked through. I remove the chicken and set it aside.
In the same skillet, I sauté the garlic for about 30 seconds until it smells amazing.
I pour in the chicken broth, making sure to scrape up all those flavorful browned bits from the bottom. Then I stir in the heavy cream, parmesan, sun-dried tomatoes, and Italian seasoning. I let it simmer for 3–4 minutes to thicken slightly.
I return the chicken to the pan and stir it well to coat with the sauce.
Finally, I toss in the cooked pasta, mixing until every bite is coated in that luscious sauce.
I garnish with fresh basil or parsley just before serving.
Servings and timing
Servings: 4
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories: Approximately 520 kcal per serving
Variations
I sometimes swap the chicken for shrimp or even seared scallops for a seafood twist.
For a lighter version, I use half-and-half instead of heavy cream and skip the parmesan.
I like adding spinach or baby kale to the sauce for a boost of greens.
If I’m out of sun-dried tomatoes, cherry tomatoes sautéed with a touch of balsamic vinegar work beautifully.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm it on the stovetop over low heat, adding a splash of cream or broth to loosen the sauce. It can also be microwaved in short intervals, stirring in between to heat evenly.
FAQs
What kind of pasta works best for this dish?
I prefer short pasta like penne or rigatoni because they hold the sauce well, but fettuccine is also great for a more classic feel.
Can I make this dish ahead of time?
Yes, I can make it up to a day in advance. I just store the pasta and sauce separately to keep the texture right, then combine and reheat when ready to serve.
Is there a dairy-free alternative for the cream and cheese?
I’ve used unsweetened coconut cream and a dairy-free parmesan substitute with good results, though the flavor is slightly different.
Can I use pre-cooked chicken?
Definitely. I just skip the searing step and add the pre-cooked chicken to the sauce to warm through.
How do I make the sauce thicker?
Letting it simmer an extra few minutes helps, or I sometimes add an extra tablespoon of parmesan or a tiny slurry of cornstarch and water.
Conclusion
Fall in Love with My Marry Me Chicken Pasta is one of those recipes that makes people ask for seconds—and the recipe. Whether I’m cooking for family, guests, or just treating myself, it always delivers rich flavor and comfort in every forkful. It’s fast, satisfying, and just indulgent enough to feel special without any fuss.
📖 Recipe:
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Fall in Love with My Marry Me Chicken Pasta
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Halal
Description
Marry Me Chicken Pasta features tender chicken and pasta smothered in a creamy sun-dried tomato parmesan sauce, seasoned with Italian herbs. It’s a one-skillet, comforting, and indulgent dish perfect for romantic dinners or family meals.
Ingredients
2 tbsp olive oil
1 lb boneless, skinless chicken breasts (cut into strips or cubes)
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1/2 cup grated parmesan cheese
1/2 cup sun-dried tomatoes, chopped
1 tsp Italian seasoning
8 oz pasta (penne, rigatoni, or fettuccine)
Fresh basil or parsley, for garnish
Instructions
- Cook the pasta according to the package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt, pepper, and paprika.
- Sear the chicken for 5–6 minutes until golden and cooked through. Remove from skillet and set aside.
- In the same skillet, sauté minced garlic for about 30 seconds until fragrant.
- Pour in chicken broth and scrape up any browned bits from the skillet.
- Stir in heavy cream, grated parmesan, sun-dried tomatoes, and Italian seasoning. Simmer for 3–4 minutes to slightly thicken.
- Return the cooked chicken to the skillet and coat it with the sauce.
- Add the cooked pasta and toss to coat evenly in the sauce.
- Garnish with fresh basil or parsley before serving.
Notes
Use pre-cooked chicken to save time—just warm it in the sauce.
Add spinach or baby kale to the sauce for extra greens.
Swap chicken with shrimp or scallops for a seafood version.
Half-and-half can be used instead of heavy cream for a lighter dish.
Sautéed cherry tomatoes with balsamic vinegar are a great alternative to sun-dried tomatoes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg
