Marry Me Chicken Pasta

What’s the deal with “Marry Me Chicken”?

So this pasta dish is based on that famous “Marry Me Chicken” that’s all over the internet. The story goes that it’s so ridiculously good that after one bite, your date will propose on the spot. Now, I can’t guarantee marriage proposals, but I CAN guarantee everyone’s going to ask for seconds. It’s basically chicken in this absurdly delicious sun-dried tomato cream sauce with that perfect hint of heat, all tossed with pasta. I’ve been making this for years, and it’s my go-to when I need to impress someone without spending all day in the kitchen.

Why You’ll Love This Recipe

• It’s stupid easy but looks and tastes like you slaved over it all day.
• That sauce… oh man, that SAUCE. You’ll be sopping up every last drop with bread.
• It’s basically impossible to mess up – perfect for date night when you’re already nervous.
• The leftovers (if there are any) taste even better the next day.
• It’s fancy enough for special occasions but easy enough for weeknights.
• You probably have most of the ingredients already.
• The combination of creamy, tangy, spicy, and savory hits all the right notes.

The Good Stuff You’ll Need

For the Chicken:

• 1.5 pounds boneless, skinless chicken breasts (about 3 large ones)
• Salt and freshly cracked black pepper (be generous!)
• 2 tablespoons olive oil (the good stuff if you’ve got it)
• 3 tablespoons butter (salted or unsalted, whatever’s in your fridge)
• 4 cloves garlic, minced (or more, I won’t judge)

For the Magical Sauce:

• 3/4 cup chicken broth (low sodium so you can control the salt)
• 1 cup heavy cream (diet food this is not)
• 1/2 cup sun-dried tomatoes in oil, drained and chopped (save a little of that oil!)
• 1/2 cup freshly grated Parmesan (not the stuff in the green can, please)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes (more if you like heat, less if you’re a wimp)
• 1/4 teaspoon thyme (dried is fine)
• 1 tablespoon of that reserved sun-dried tomato oil (secret flavor bomb)

For the Pasta:

• 12 ounces pasta (I like penne or fettuccine, but whatever floats your boat)
• More Parmesan for serving (obviously)
• Fresh basil leaves, torn (makes it look fancy)
• Extra red pepper flakes for the heat-seekers

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Let’s Do This

Prep Work (10 minutes):

1. Cut those chicken breasts in half horizontally to make them thinner (or pound them if you’re having a bad day and need to hit something). You want them about 1/2 inch thick so they cook evenly.
2. Season both sides generously with salt and pepper. Don’t be shy here.
3. Chop your sun-dried tomatoes and mince your garlic. Get your other ingredients measured and ready. Life’s easier when you’re prepared.
4. Put a big pot of water on to boil for the pasta. Salt it like the sea.

Cook the Chicken (12 minutes):

1. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until the butter is melted and starts to bubble a bit.
2. Add the chicken breasts in a single layer – don’t crowd them! Cook 4-5 minutes per side until they’re golden brown and cooked through (165°F if you’re using a thermometer, which honestly makes life easier).
3. Transfer the chicken to a plate and cover with foil to keep warm. They’ll hang out there while you make the sauce.

Make the Pasta (8-12 minutes):

1. While the chicken is cooking, drop your pasta into the boiling water and cook according to package directions until al dente.
2. Save about 1/2 cup of that starchy pasta water before draining! This is important for making the sauce extra silky later.
3. Drain the pasta but don’t rinse it. We want that starch.

Make the Sauce (10 minutes):

1. In the same skillet you cooked the chicken in (don’t wash it – those brown bits are flavor!), add the remaining 2 tablespoons of butter and minced garlic. Cook for about 30 seconds until fragrant. Don’t burn the garlic or we’ll have to start over, and nobody wants that.
2. Pour in the chicken broth and use a wooden spoon to scrape up all those delicious brown bits from the bottom of the pan.
3. Add the heavy cream, chopped sun-dried tomatoes, Parmesan, Italian seasoning, red pepper flakes, thyme, and that tablespoon of sun-dried tomato oil. Stir well.
4. Let the sauce simmer for about 5 minutes until it starts to thicken. If it gets too thick, add a splash of that reserved pasta water.
5. Taste it and adjust seasonings. Need more salt? More pepper? More red pepper flakes? You’re the boss.

Bringing It All Together (5 minutes):

1. Slice the chicken into strips (or leave whole if you prefer).
2. Add the cooked pasta directly to the sauce and toss until every piece is coated in that liquid gold.
3. Gently add the chicken back to the skillet, nestling it into the pasta.
4. If the sauce seems too thick, add a bit of that reserved pasta water to loosen it up.
5. Let everything hang out together for a minute so the flavors can get friendly.

Serve It Up:

• Sprinkle with more freshly grated Parmesan because there’s no such thing as too much cheese.
• Scatter torn basil leaves over the top for color and freshness.
• Add extra red pepper flakes if you want more heat.
• Pour yourself a glass of wine because you just made something amazing.

Serving Suggestions

• A simple green salad with lemon vinaigrette balances out all that richness.
• Crusty bread is mandatory for sauce-sopping purposes.
• Pour a glass of medium-bodied red wine like Chianti or Pinot Noir.
• For a non-alcoholic option, sparkling water with lemon works great to cut through the richness.

Switch It Up

• Protein Swap: Chicken thighs work beautifully and are actually harder to overcook.
• Vegetable Boost: Toss in some baby spinach or sautéed mushrooms in the last minute of cooking.
• Seafood Version: Replace chicken with large shrimp or scallops (just cook them for less time).
• Lighter Option: Use half and half instead of heavy cream (it won’t be as rich, but still delicious).
• Spice Adjustments: Add a pinch of nutmeg to the sauce for warmth, or a squeeze of lemon juice for brightness.
• Extra Decadent: Stir in 4oz of softened cream cheese to make the sauce even creamier.

Make-Ahead and Storage Tips

• Pasta Storage: If you’re planning on leftovers, consider slightly undercooking the pasta so it doesn’t get mushy when reheated.
• Fridge Life: Keeps well in an airtight container for 3-4 days.
• Reheat Gently: Low and slow is the way to go, with a splash of water or cream to revive the sauce.
• Freezing: The sauce freezes well without the pasta. If you want to freeze the whole dish, know the pasta texture will change somewhat after thawing.
• Make Ahead: You can make the chicken and sauce up to 2 days ahead, then reheat gently and toss with fresh pasta when ready to serve.

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Questions People Actually Ask

Q: Can I use milk instead of heavy cream?
A: You can, but the sauce won’t be as thick or rich. If using milk, mix 1 tablespoon of cornstarch with the cold milk before adding it to help thicken the sauce.

Q: I hate sun-dried tomatoes. Can I substitute something else?
A: First of all, who hurt you? But yes, you can use 1/2 cup of roasted red peppers or even fresh cherry tomatoes (though the flavor will be different).

Q: Is this kid-friendly?
A: Depends on your kids, but you can definitely dial back the red pepper flakes for milder palates. Most kids love the creamy sauce.

Q: Can I make this gluten-free?
A: Super easy – just use your favorite gluten-free pasta. The sauce is naturally gluten-free.

Q: I’m lactose-intolerant but this looks amazing…
A: You can try coconut cream instead of heavy cream for a dairy-free version. The flavor will be slightly different but still delicious. Use nutritional yeast or dairy-free Parmesan substitute.

Q: Why is my sauce separating or looking grainy?
A: This usually happens if your heat is too high or if you boil the sauce after adding the cheese. Keep it at a gentle simmer and make sure your Parmesan is freshly grated (pre-grated has anti-caking agents that can affect texture).

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