Marry Me Chicken Pasta: The Dish That Will Win Your Heart!
Looking for a dish that’s guaranteed to impress? This Marry Me Chicken Pasta recipe has earned its romantic name for a reason! (And yes, it really is so delicious it might inspire a proposal! 😉) The dish combines tender chicken with pasta in a heavenly sun-dried tomato cream sauce that’s become a viral sensation for good reason – it’s absolutely irresistible.
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What is Marry Me Chicken Pasta?
This beloved recipe actually started as “Marry Me Chicken” – a creamy, garlicky chicken dish that went viral on social media for being proposal-worthy delicious! While some might wonder if Italians traditionally serve chicken with pasta (they typically don’t!), this Italian-American fusion dish proves that sometimes breaking tradition creates something magical. I have to say my husband does love this recipe!
What you’ll love about this recipe:
If you enjoy Italian-inspired comfort food, be sure to try my delicious Lasagna Rolls with Spinach.
Understanding Your Ingredients
Let’s break down why each ingredient plays a crucial role in making this dish so special! (Don’t worry – exact measurements are in the recipe card below!)
The Protein Stars
- Thin-sliced chicken breasts: The foundation of our dish! I love using thin-sliced breasts because they cook quickly and evenly. They’re also perfect for soaking up all those amazing flavors.
- All-purpose flour: This is our secret weapon for two reasons – it creates that gorgeous golden crust on the chicken AND helps thicken our sauce.
The Flavor Builders
- Shallot: This is where we build our flavor base. As it cooks, the shallot becomes sweet and aromatic, creating the perfect foundation for our sauce.
- Garlic: Because let’s be honest – every great Italian-inspired dish needs garlic! It adds that deep, aromatic flavor that makes this dish irresistible.
- Sun-dried tomatoes: These little flavor bombs are packed with intense, sweet-tart flavor. They’re concentrated and rich, adding both depth and a beautiful pop of color to our dish.
- Tomato paste: Just a touch adds richness and intensifies the tomato flavor without making the sauce too heavy.
- Dried oregano: This classic Italian herb adds that traditional Mediterranean warmth and aroma.
- Crushed red pepper flakes: Just enough to add a subtle warmth without making it spicy. It wakes up all the other flavors!
- Sugar: A tiny pinch balances the acidity from the tomatoes, creating the perfect flavor harmony.
The Creamy Elements
- Heavy cream: This is what makes our sauce luxuriously creamy and rich. It creates that velvety texture that makes people swoon!
- Chicken broth: Store-bought works, but for amazing depth of flavor, try my Rotisserie Chicken Bone Broth!
- Parmigiano Reggiano: Please, please use fresh-grated! It melts beautifully into the sauce and adds that nutty, salty depth that takes this dish over the top.
The Pasta Foundation
- Pasta: I recommend a short pasta like casarecce (shown in the pictures) or penne – those little ridges and tubes are perfect for catching all that creamy sauce!
The Fresh Finishers
- Fresh basil: Adds a bright, fresh note at the end and makes everything look beautiful too!
- Salt and pepper: These might seem basic, but proper seasoning is crucial. It enhances all the other flavors in the dish.
Step-By-Step Instructions
Prep Your Ingredients
- Before You Start: Get everything measured and ready! Trust me, this makes the cooking process so much smoother.
- Mince the garlic
- Drain sun-dried tomatoes from the oil
- Grate your Parmesan
- Have your broth and cream ready to go
- Chiffanaude (cut into long, thin strips) your fresh basil
- Slice the chicken into strips.
Quick Tip for Perfect Chicken Slices!
Pop your chicken in the freezer for 20-30 minutes until it’s firm but not frozen solid. Trust me – this little trick makes slicing SO much easier and gives you those perfect, even pieces every time! 😉 No more wrestling with slippery chicken! 🔪✨
Cook your pasta: Fill a stock pot with water and bring to a rolling boil. Add salt (1½-2 tbsp kosher or 1 tbsp sea salt per 5-6 quarts water). Drop in pasta, stir immediately, and cook until al dente – check 1 minute before package time.
Coat and cook chicken: Mix the flour, ¾ teaspoon salt, and the black pepper in a shallow dish. Add sliced chicken and coat the chicken evenly with the flour. Or you can use a plastic bag if you prefer.
Heat the olive oil in a large nonstick skillet over medium-high heat. Place the flour-dusted chicken in the pan, shaking off any excess first. Cook, flipping once, until the chicken is lightly golden brown and just cooked through, about 3- 4f minutes total. Transfer the chicken to a plate and set aside.
Cook the Aromatics: Keep that same pan we cooked the chicken in – all those brown bits are pure flavor, so don’t clean it out! Turn your heat down to medium and add your shallot or onion, letting it soften until translucent (about 2-3 minutes). Add the garlic and cook it just until fragrant, about 30 seconds. Keep an eye on it though – garlic can burn quickly!
Create Your Sauce: Add the cream, broth, sun-dried tomatoes, tomato paste, oregano, red pepper flakes, sugar, and ¼ teaspoon salt; use a wooden spoon to scrape any brown bits from the pan into the liquid.
Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is thickened, about 5 minutes.
Stir in Parmigainao Reggiano and basil. Return pasta and chicken to the pan.
Toss to coat. Serve hot. Taste and adjust salt and pepper. Add more red pepper flakes if you want more heat. To garnish: add extra grated parmesan and fresh basil.
Troubleshooting Tips
Having trouble? Here are solutions to common questions:
- Sauce not thickening? Make sure to:
- Let it simmer long enough (patience is key!)
- Don’t skip the flour coating on the chicken – it helps thicken too!
- Chicken not tender? Try these tips:
- Pound chicken to even thickness before cooking
- Don’t overcook!
- Can I use chicken stock instead of broth? Absolutely! Both work great in this recipe.
Side Dishes
Variations
- Protein Substitutes:
- Shrimp or Scallops: Replace chicken with shrimp or scallops for a seafood twist.
- Vegetarian Option: Use mushrooms or a plant-based protein like tofu or tempeh to create a vegetarian version.
- Pasta Choices:
- Whole Wheat or Gluten-Free Pasta: Opt for whole wheat pasta for a healthier option or gluten-free pasta for dietary restrictions.
- Different Shapes: Experiment with different pasta shapes like fettuccine or farfalle to change the dish’s presentation.
- Sauce Variations:
- Add Spinach or Kale: Stir in fresh spinach or kale for added nutrition and color.
- Spicy Version: Increase the amount of crushed red pepper flakes for a spicier kick.
- Flavor Enhancements:
- Herbs and Spices: Incorporate fresh herbs like thyme or rosemary for additional flavor complexity.
- Cheese Variations: Try different cheeses such as goat cheese or feta for a unique taste.
- Seasonal Ingredients:
- Roasted Vegetables: Add seasonal roasted vegetables like zucchini, bell peppers, or asparagus to enhance the dish’s flavor and nutrition.
Make-Ahead Tips
- Prep Ingredients in Advance:
- Chop vegetables, slice chicken, and measure out spices ahead of time to streamline the cooking process on the day of serving.
- Cook and Store Chicken Separately:
- Cook the chicken and store it in an airtight container in the fridge. Reheat it gently before adding it to the pasta.
- Prepare Sauce Ahead of Time:
- Make the sun-dried tomato cream sauce in advance and refrigerate it. Reheat on low heat before mixing with freshly cooked pasta.
- Pasta Cooking Tips:
- Cook pasta al dente, then toss it with a bit of olive oil to prevent sticking if preparing ahead. Store separately from the sauce until ready to serve.
- Freezing Options:
- This dish can be frozen after cooking. Allow it to cool completely, then transfer to an airtight container. Reheat thoroughly before serving.
Storage & Reheating
- Keeps well in an airtight container for up to 3 days.
- When reheating, you may need add a splash of cream.
- The microwave works great!
FAQ’s
Yes, chicken thighs could work. Ensure they’re boneless and skinless for the best results. Cooking time may vary slightly, so check that they’re cooked through before serving.
Yes, but fresh basil adds a burst of flavor that’s hard to replicate. If you must use dried basil, substitute 1 tablespoon of dried basil for the fresh basil.
Yes, Cook the chicken, sauce and pasta as directed, then cool and refrigerate separately. When ready to serve, reheat sauce gently over low heat, adding a splash of chicken broth if the sauce has thickened too much, add the chicken and pasta and heat througly
Full Richness: Heavy cream creates the most luxurious, traditional sauce.
Lighter Option: Half-and-half works great for a thinner version.
Dairy-Free: Try full-fat coconut milk – just know it’ll add a slightly different flavor profile.
Let’s Chat!
Did this Marry Me chicken pasta recipe lead to any proposals in your house? 😉 Drop a comment below and let me know how it turned out! Don’t forget to leave a star rating if you tried it!
Marry Me Chicken Pasta
Equipment
Ingredients
- 12 oz pasta Casarecce, penne or fettucine
- 4 thin-sliced chicken breasts about 1¼ lbs
- 3 tablespoons all-purpose flour
- 1 1/4 teaspoons Diamond Crystal kosher salt; separated for table salt, use about half as much by volume or the same weight.
- 1/4 tsp freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 shallot or small yellow onion finely chopped
- 3 cloves garlic minced
- 1 1/2 cups heavy cream
- 1 14.5 oz can lower-sodium chicken broth
- 1/2 cup sun-dried tomatoes packed in oil drained and chopped
- 2 teaspoons tomato paste
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon sugar
- 3 tablespoons grated Parmigiano Reggiano or Pecorino Romano
- 2 tablespoons fresh chopped basil plus more for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain the pasta and set aside while you prepare the chicken and sauce.
- In a shallow dish (or large plastic zip-loc bag), combine flour, ¾ tsp salt, and pepper. Dredge chicken pieces to coat evenly.
- Heat oil in large skillet over medium-high. Cook chicken until golden (3 min). Remove chicken from pan onto a plate. Set aside.
- Reduce the heat to medium. Cook the shallot or onion until soft (2-3 min). Add the minced garlic (30 sec).
- Add cream, chicken broth, sun-dried tomatoes, tomato paste, oregano, pepper flakes, sugar, 1/2 tsp salt. Boil, reduce heat, simmer until thickened (about 5 minutes).
- Stir in the Parmigiano Reggiano and basil.
- Return chicken and pasta, toss to coat.
- Taste and adjust salt and pepper.
- Serve with extra basil and Parmigiano Reggiano.
Notes
Store in airtight container up to 3 days.
