What pasta goes with Marry Me Chicken?

The classic choice for Marry Me Chicken Pasta is penne pasta . Its tubular shape is perfect for capturing the creamy, garlic-Parmesan sauce, ensuring each bite is rich and flavorful. That said, you can also use fettuccine , rotini , or even rigatoni if you’re in the mood for something different. The key is to use pasta that holds the sauce well and adds texture to the dish.

Why is it called "Marry Me Chicken Pasta"?

It earned the name because of its flavor—yes, really. Legend says that someone tasted the creamy, tangy, and savory richness of the original Marry Me Chicken and jokingly said, “I’d marry you for this.” The name stuck, and when pasta was added to the mix, the phrase evolved into Marry Me Chicken Pasta . Today, it’s widely considered a “proposal-worthy” dish—easy to make, yet impressive enough for special occasions.

Is Marry Me Chicken better with rice or pasta?

While it comes down to personal preference, pasta is the traditional and most popular pairing. Its texture and shape hold the sauce perfectly. However, rice —especially jasmine or brown rice—works well too, especially if you prefer a softer base or are serving leftovers. Both options are delicious, so go with what suits your meal vibe.

What is Marry Me Chicken made of?

At its core, Marry Me Chicken Pasta combines: Boneless, skinless chicken breast Creamy garlic-Parmesan sauce Sun-dried tomatoes Italian herbs and paprika Pasta (usually penne) All these ingredients come together in one pan, creating a romantic, rich, and savory meal that’s made to impress.

Marry Me Chicken Pasta – The Best Creamy Dinner For Two

Description

A beloved favorite, Marry Me Chicken gets an upgrade with tender penne pasta. Each noodle soaks up the rich, cheesy sun-dried tomato sauce, delivering bold flavor in every bite. It’s a guaranteed crowd-pleaser that wins hearts at first taste.

Ingredients

- Boneless Skinless Chicken (1½ lbs): Cut into 1-inch chunks, this gives a juicy, golden finish that’s easy to toss with the sauce.
- Penne Pasta (10 oz): Penne’s tubular shape captures the creamy sauce beautifully, making each bite of your marry me chicken pasta rich and satisfying.
- Olive Oil (1 tbsp): Helps sear the chicken to a golden brown and adds a warm base note to the dish.
- Butter (3 tbsp): This gives the sauce its signature silkiness—essential to the craveable texture of this pasta.
- Minced Garlic (2 tsp): A little goes a long way. Garlic provides depth and aroma that defines comfort food.
- All-Purpose Flour (3 tbsp): Helps form the roux that thickens the sauce without overwhelming the flavor.
- Chicken Broth (2 cups): Infuses umami into the dish while balancing the richness of cream and cheese.
- Heavy Cream (1 cup): Cream is where the luxury lives in this marry me chicken pasta—rich, smooth, and indulgent.
- Parmesan Cheese (1 cup, grated): The nutty, savory heart of the sauce. Don’t skimp on it.
- Sun-Dried Tomatoes (1 cup, drained): These chewy, tangy bursts cut through the creaminess with bold Mediterranean flair.
- Paprika (1 tsp): Offers a subtle smoky undertone that lingers.
- Italian Seasoning (2 tsp): A classic mix that rounds out the herbal notes and gives this dish its signature profile.
- Salt and Pepper (to taste): Enhances everything. Taste constantly as you go.
- Fresh Basil (for garnish): This bright finish not only adds color, it refreshes every bite of creamy chicken pasta.

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Instructions

- Cut the Chicken: Start by cutting 1½ pounds of boneless, skinless chicken into 1-inch bite-sized pieces. This ensures quick, even cooking.
- Season Generously: Sprinkle the chicken with ½ teaspoon salt and ¼ teaspoon pepper to bring out the natural flavors.
- Sear It Up: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add your chicken.
- Cook Until Golden: Sauté for 6 to 8 minutes, stirring occasionally. You want the edges slightly crispy and the inside fully cooked (no pink center).
- Set Aside: Remove the cooked chicken and place it on a plate. You’ll return it to the pan later once the sauce is ready.
- How to Prepare the Creamy, Tangy Sauce That Steals the Show
- This creamy sauce is the soul of marry me chicken pasta. It’s rich, garlicky, cheesy, and just a touch tangy from the sun-dried tomatoes. Follow these steps carefully:

- Use the Same Skillet: Keep all the flavorful bits from the chicken in the pan.
- Melt Butter: Add 3 tablespoons of butter to the pan. Let it melt over medium heat.
- Sauté Garlic: Stir in 2 teaspoons of minced garlic. Let it cook for about 30 seconds, just until fragrant—don’t let it burn.
- Make the Roux: Add 3 tablespoons of flour and stir continuously. This creates a paste that thickens your sauce.
- Whisk in Liquids: Slowly pour in 2 cups of chicken broth and 1 cup of heavy cream, whisking constantly to prevent lumps.
- Add Cheese: Stir in 1 cup of grated parmesan cheese until melted and smooth.
- Flavor Boosters: Toss in 1 cup of drained sun-dried tomatoes, 1 teaspoon paprika, and 2 teaspoons Italian seasoning.
- Season Again: Taste the sauce and adjust with extra salt and pepper if needed.
- Simmer: Let the sauce bubble gently for 3–4 minutes until it thickens.
- Combining It All: Bringing Chicken, Pasta, and Sauce Together
- This is where marry me chicken pasta comes to life:
- Return the Chicken: Slide the cooked chicken back into the skillet. Let it simmer for a minute to soak in the sauce.
- Add the Pasta: Pour in your cooked penne pasta, gently folding it into the sauce so every tube is coated.
- Mix Gently: Stir everything together for 2–3 minutes over low heat. You want the flavors to mingle without breaking the pasta.
- Garnish and Serve: Turn off the heat and top with fresh chopped basil and an extra sprinkle of parmesan cheese for that signature touch.

- Cut the Chicken: Start by cutting 1½ pounds of boneless, skinless chicken into 1-inch bite-sized pieces. This ensures quick, even cooking.
- Season Generously: Sprinkle the chicken with ½ teaspoon salt and ¼ teaspoon pepper to bring out the natural flavors.
- Sear It Up: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add your chicken.
- Cook Until Golden: Sauté for 6 to 8 minutes, stirring occasionally. You want the edges slightly crispy and the inside fully cooked (no pink center).
- Set Aside: Remove the cooked chicken and place it on a plate. You’ll return it to the pan later once the sauce is ready.
- How to Prepare the Creamy, Tangy Sauce That Steals the Show
- This creamy sauce is the soul of marry me chicken pasta. It’s rich, garlicky, cheesy, and just a touch tangy from the sun-dried tomatoes. Follow these steps carefully:

- Use the Same Skillet: Keep all the flavorful bits from the chicken in the pan.
- Melt Butter: Add 3 tablespoons of butter to the pan. Let it melt over medium heat.
- Sauté Garlic: Stir in 2 teaspoons of minced garlic. Let it cook for about 30 seconds, just until fragrant—don’t let it burn.
- Make the Roux: Add 3 tablespoons of flour and stir continuously. This creates a paste that thickens your sauce.
- Whisk in Liquids: Slowly pour in 2 cups of chicken broth and 1 cup of heavy cream, whisking constantly to prevent lumps.
- Add Cheese: Stir in 1 cup of grated parmesan cheese until melted and smooth.
- Flavor Boosters: Toss in 1 cup of drained sun-dried tomatoes, 1 teaspoon paprika, and 2 teaspoons Italian seasoning.
- Season Again: Taste the sauce and adjust with extra salt and pepper if needed.
- Simmer: Let the sauce bubble gently for 3–4 minutes until it thickens.
- Combining It All: Bringing Chicken, Pasta, and Sauce Together
- This is where marry me chicken pasta comes to life:
- Return the Chicken: Slide the cooked chicken back into the skillet. Let it simmer for a minute to soak in the sauce.
- Add the Pasta: Pour in your cooked penne pasta, gently folding it into the sauce so every tube is coated.
- Mix Gently: Stir everything together for 2–3 minutes over low heat. You want the flavors to mingle without breaking the pasta.
- Garnish and Serve: Turn off the heat and top with fresh chopped basil and an extra sprinkle of parmesan cheese for that signature touch.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 6 servings
Calories: 646 kcal
Sodium: 962mg
Fat: 31g
Saturated Fat: 17g
Carbohydrates: 51g
Fiber: 4g
Protein: 41g
Cholesterol: 145mg