Marry Me Chicken Pasta
This marry me chicken pasta might just steal your heart (and maybe someone else’s too!). The sauce is rich and full of flavor, the pasta soaks it up beautifully, and the chicken? Oh, it’s tender, juicy, and downright YUM!
If you’re looking for something cozy but also a little fancy, this dish is the one. I promise—this is not your average weeknight dinner. It’s a whole moment.
Why You’ll Love This Pasta?
First of all, it’s EASY. I’m talkin’ simple ingredients, big flavor, and ready in under an hour. It’s creamy but not too heavy. Got a little kick from red pepper flakes. And the sun-dried tomatoes? Next-level delicious.
If you’re into cozy pasta dishes, you’ll wanna check out this lemon asparagus pasta with chicken, or maybe try a fun twist with shrimp mac and cheese or the hearty buffalo chicken pasta bake.
Ingredients You’ll Need
You only need pantry staples and fresh goodies. Be sure to check the recipe card for the full amounts!
- Pasta: I love rigatoni, but penne or fettuccine work too.
- Olive oil: Gives the chicken a golden sear and rich flavor.
- Unsalted butter: Melts into the sauce and adds silky goodness.
- Chicken breasts: Cut into 1-inch cubes for faster cooking.
- Medium shallots: Chopped up nice and small for a sweet bite.
- Garlic cloves: Fresh minced garlic makes the whole dish sing.
- Sun-dried tomatoes: Packed with bold, tangy flavor.
- Seasonings: I use Italian seasoning, salt, pepper, paprika, and crushed red pepper flakes for the perfect balance of flavor and heat.
- Low-sodium chicken stock: Keeps things savory but not too salty.
- Heavy cream: For that dreamy, creamy base you’ll crave.
- Freshly grated Parmesan cheese: Melts right into the sauce for cheesy bliss.
- Fresh basil: Bright, fresh, and makes it feel fancy.
How to Make Marry Me Chicken Pasta?
This pasta comes together in one pan plus a pot for pasta. You’ll love how quick it is. Let’s break it down!
Step 1: Cook the Pasta
Fill a large pot with water, salt it well, and bring to a boil. Add your pasta and cook until just tender. Drain using a colander and set aside.
Step 2: Sear the Chicken
Cook chicken in olive oil and butter. Heat 1 tablespoon olive oil and 1 tablespoon butter in your skillet over medium-high. Add 1 pound cubed chicken breasts. Sear for 5–6 minutes until golden. Remove and set aside.
Step 3: Sauté Aromatics
Add shallots, garlic, and tomatoes. In the same pan, toss in 1 chopped shallot, 3 minced garlic cloves, and 1/2 cup chopped sun-dried tomatoes. Cook while stirring for a few minutes until fragrant.
Step 4: Add Spices
Stir in herbs and seasonings. Sprinkle in 1 teaspoon Italian seasoning, 1/2 teaspoon paprika, and a pinch of red pepper flakes. Stir everything well so the spices coat the veggies, and toast for a minute.
Step 5: Make the Creamy Sauce
Pour in chicken stock and cream. Add 1 cup low-sodium chicken stock and 1 cup heavy cream. Let simmer for 6 minutes until slightly thickened.
Step 6: Stir in Cheese
Melt in Parmesan. Mix in 3/4 cup grated Parmesan cheese until smooth and creamy. Taste and adjust with salt and pepper.
Step 7: Combine Chicken and Pasta
Bring it all together. Toss in cooked pasta and chicken. Stir gently until coated. Simmer for 2 minutes. Top with fresh basil and serve!
Tips for the Best Marry Me Chicken Pasta
Creamy, dreamy pasta in every bite!
- Sear that chicken well: Golden edges = big flavor, don’t skip it!
- Don’t overcook the pasta: Al dente is your best friend.
- Fresh garlic only: Trust me, the flavor makes a difference.
- Use good Parmesan: Pre-shredded just won’t melt the same.
- Save a little pasta water: Just in case you need to loosen the sauce.
- Garnish with basil last: It keeps that bright green pop!
Variations and Substitutions
Want to mix it up? Here’s how:
- Swap the protein: Use shrimp or even crispy tofu instead of chicken.
- Make it lighter: Try half-and-half instead of heavy cream.
- Add greens: Toss in baby spinach at the end to sneak in veggies.
- Spice it up: Add extra red pepper flakes for a bolder kick.
- Try different pasta: Bowties, penne, or tagliatelle work just fine!
Make-Ahead and Storage Tips
You can totally make this ahead! Just prep the sauce and chicken, then store in an airtight container for up to 3 days. When you’re ready to eat, cook fresh pasta and warm the sauce in a skillet with a splash of chicken stock or cream.
Leftovers? They’ll keep well in the fridge for 3–4 days. Reheat gently over low heat—don’t boil or the sauce might split. Not freezer-friendly, though. The cream doesn’t hold up well once frozen.
Recipe FAQs
What does “marry me chicken pasta” mean?
It’s named that way because it’s SO good, people say you’ll wanna propose after tasting it! Cute, right?
Can I use rotisserie chicken?
Definitely! Just shred it up and stir it in at the end. Saves time and still tastes amazing.
What pasta works best?
I love rigatoni, but penne, fusilli, or even linguine can soak up that dreamy sauce too.
Can I make it dairy-free?
You could try coconut cream and dairy-free cheese, but the taste will change a bit.
Is this spicy?
Just a little. But you can skip the red pepper flakes if you’re not a fan.
What to serve with marry me chicken pasta?
Try a fresh avocado corn salad or something creamy like cheesy broccoli casserole.
Can I meal prep this?
Yes! Keep pasta and sauce separate. Mix when you’re ready to eat.
How long will it last in the fridge?
About 3–4 days. Just reheat gently!
Marry Me Chicken Pasta
Ingredients
- 12 ounces rigatoni
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 pound chicken breasts (cut into 1-inch cubes)
- 1 medium shallot (chopped)
- 3 garlic cloves (minced)
- 1/2 cup sun-dried tomatoes (chopped)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Pinch crushed red pepper flakes
- 1 cup low-sodium chicken stock
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil (julienned)
- Salt and pepper to taste
Instructions
- Cook the pasta: Boil pasta in salted water until al dente. Drain and set aside.
- Sear the chicken: Heat olive oil and butter in a large skillet. Add chicken and cook until golden brown. Remove and set aside.
- Sauté the aromatics: In the same skillet, cook shallot, garlic, and sun-dried tomatoes until soft.
- Add the spices: Sprinkle in Italian seasoning, paprika, and red pepper flakes. Stir and toast for a minute.
- Make the sauce: Add chicken stock and cream. Let simmer until thickened slightly.
- Melt in cheese: Stir in Parmesan until smooth and creamy. Season with salt and pepper.
- Combine pasta and chicken: Add chicken and pasta to the skillet. Toss to coat and heat through.
- Finish with basil: Top with fresh basil. Serve warm and ENJOY!!!
Notes
- Rigatoni holds sauce beautifully, but any pasta shape works.
- Don’t skip the fresh garlic—jarred won’t give the same flavor.
- Always salt your pasta water for the best-tasting noodles.
- Parmesan from the block melts better than pre-shredded.
- Add more cream or stock if the sauce gets too thick.
