Marry Me Chicken Pasta

Marry Me Chicken Pasta is a rich, creamy, and flavor-packed dish that lives up to its romantic name. With tender, golden-seared chicken, sun-dried tomatoes, fresh spinach, and a dreamy Parmesan cream sauce, it’s the kind of pasta I make when I want to impress—whether it’s a special dinner or just treating myself to something extra comforting.

Why You’ll Love This Recipe

I love this dish for how effortlessly elegant it is. The sun-dried tomatoes add a sweet, tangy bite, the Parmesan gives the sauce depth, and the cream makes it silky and indulgent. It comes together in one pan (plus a pot for pasta), making cleanup a breeze. Whether I’m cooking for date night or just craving restaurant-style pasta at home, this recipe always delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup sun-dried tomatoes in oil, drained and chopped
• 1 cup heavy cream
• ½ cup chicken broth
• 1 cup grated Parmesan cheese
• 8 ounces fettuccine or pasta of choice
• 1 cup fresh spinach
• 1 teaspoon Italian seasoning
• Fresh basil for garnish (optional)
• Crushed red pepper flakes (optional, for spice)

Directions

1. Cook Pasta: I bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. I drain it and set it aside.

2. Season Chicken: I pat the chicken dry and season both sides with salt and pepper.

3. Sear Chicken: In a large skillet, I heat the olive oil over medium-high heat. I sear the chicken for about 5–7 minutes per side, until golden brown and cooked through. Then I remove it from the skillet and set it aside.

4. Sauté Garlic: In the same skillet, I lower the heat slightly and add the minced garlic, cooking for about 1 minute until fragrant.

5. Add Sun-Dried Tomatoes: I stir in the chopped sun-dried tomatoes and let them cook for another minute to release their flavor.

6. Create Sauce: I pour in the heavy cream and chicken broth, stirring until combined. I bring the sauce to a gentle simmer.

7. Add Cheese: I gradually whisk in the grated Parmesan cheese, letting the sauce thicken slightly as it melts.

8. Combine Ingredients: I slice the cooked chicken and return it to the skillet. Then I add the spinach and cooked pasta, tossing everything gently to coat in the sauce.

9. Season to Taste: I sprinkle in the Italian seasoning and adjust the salt and pepper as needed. If I want a little kick, I add a pinch of red pepper flakes.

10. Serve: I cook everything together for 2–3 minutes until the spinach is wilted and everything is warmed through. I garnish with fresh basil before serving.

Servings and timing

This recipe serves about 4 people. It takes around 10 minutes to prep and 25 minutes to cook, so it’s ready in about 35 minutes total—perfect for a weeknight dinner that feels like a weekend indulgence.

Variations

Sometimes I swap the chicken for shrimp or use rotisserie chicken for a quicker version. I’ve also made it with linguine or penne when fettuccine isn’t on hand. For a veggie twist, I add mushrooms or roasted red peppers to the sauce. And if I want a lighter version, I use half-and-half instead of heavy cream.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop or in the microwave with a splash of broth or cream to loosen the sauce. It still tastes great the next day.

FAQs

Can I make this ahead of time?

Yes, I prepare the sauce and chicken ahead and store them separately. When I’m ready to serve, I cook the pasta fresh and combine everything to reheat.

What kind of pasta works best?

Fettuccine holds the sauce beautifully, but I’ve also used penne, rotini, or tagliatelle. Any shape that clings to the sauce works well.

Can I use milk instead of cream?

Whole milk works in a pinch, but the sauce won’t be as rich or thick. I sometimes use a mix of milk and a tablespoon of flour to help thicken it up.

How can I make it spicier?

I add red pepper flakes while sautéing the garlic, or even stir in a dash of cayenne or hot sauce at the end.

Can I freeze this?

I don’t usually recommend freezing cream-based sauces, as they can separate when reheated. It’s best enjoyed fresh or within a couple of days.

Conclusion

Marry Me Chicken Pasta is the kind of dish that brings comfort and flavor in every bite. Creamy, savory, and loaded with personality, it’s a recipe I reach for when I want to impress without stressing. Whether I’m cooking for someone special or just spoiling myself, this pasta always makes me fall in love—with dinner, all over again.