Why You’ll Love This Marry Me Chicken Pasta

• It’s full of flavor. Sun-dried tomatoes, garlic, Parmesan, and a little of the oil from the tomato jar give the sauce plenty of depth.
• The chicken stays tender. Bite-size pieces cook quickly, then finish in the sauce.
• You can adjust the heat. Use a pinch of red pepper flakes or leave them out.
• It works for a regular Tuesday or a dinner with friends. Add a salad and some bread, and you’re set.

What Is Marry Me Chicken Pasta?

Marry Me Chicken Pasta takes the familiar flavors of Marry Me Chicken and tosses them with pasta. Most versions include cubed or shredded white chicken breast, herby sun-dried tomatoes, fresh garlic, cream or Greek yogurt, and  Parmesan cheese and sea salt to finish. The result is a savory, rich sauce with a touch of sweetness and tang from the tomatoes. Shorter pasta shapes are work better in this dish because they catch the sauce in their ridges and curves. 

Why Is It Called Marry Me Chicken Pasta?

The name started with Marry Me Chicken, a chicken skillet recipe developed by Delish in 2016. It was first called “Sicilian Chicken Skillet,” but during a video shoot, a taste of the finished dish prompted a joking marriage proposal. The new name stuck. Marry Me Chicken Pasta takes that creamy, sun-dried tomato chicken sauce and tosses it with noodles. delish.com
I get why people have fun with the name. There’s golden chicken, garlic, Parmesan, and sun-dried tomatoes in a sauce you want to scoop up with the last piece of pasta. It feels like something you’d order for date night, but you can make it at home in about 40 minutes. No proposal required, although asking for a second helping is very likely.
The sun-dried tomatoes do a lot of work here. They bring a concentrated tomato flavor and a little tang that cuts through the cream. The Parmesan makes the sauce savory, fresh basil gives it a bright finish, and reserved pasta water helps it coat every ridge of rigatoni. That balance is what makes this more than plain chicken Alfredo with a few tomatoes stirred in.

My Favorite Pan for This Pasta

I make the chicken and sauce in my Caraway sauté pan (tap the link to shop with my bonus discount applied at checkout!) because it has room to cook the chicken and then toss everything together at the end. The wide cooking surface makes it easier to spread the chicken out in a single layer, and the sides help keep the creamy sauce in the pan when I add the pasta. I use a little oil from the sun-dried tomato jar for flavor, then keep the heat gentle once the cream and Parmesan go in. When dinner is done, the ceramic-coated surface is easy to clean, which is always welcome after a pasta night.

The Best Pasta for Marry Me Chicken

Rigatoni is my first choice. The sauce gets inside the tubes, and the ridges hold onto the Parmesan and little pieces of sun-dried tomato. Penne, shells, or fusilli are great too.
If you prefer long pasta, fettuccine will work. Add the pasta to the skillet a little at a time and toss thoroughly so the sauce reaches every strand.

How to Make Marry Me Chicken Pasta

1. Cook the pasta

Bring a large pot of generously salted water to a boil. Cook the pasta until it is just shy of al dente, about 1 minute less than the package directions. Before draining, scoop out 1 cup of pasta water and set it aside. Drain the pasta.
The pasta will finish cooking when you toss it with the warm sauce, so don’t worry if it has a little bite at this stage.

2. Season and cook the chicken

While the pasta cooks, pat the chicken dry. Toss it with the Italian seasoning, salt, and black pepper.
Heat the sun-dried tomato oil in a large skillet over medium-high heat. Add the chicken in a single layer. If your skillet is crowded, cook it in two batches. Let it sit for a couple of minutes to develop color, then stir and continue cooking until golden and cooked through, about 5 to 7 minutes total, depending on the size of the pieces. Transfer the chicken to a plate.
Chicken should reach 165°F in the thickest piece when checked with a food thermometer. Food Safety and Inspection Service

3. Build the sauce

Reduce the heat to medium. Add the garlic, chopped sun-dried tomatoes, tomato paste, and red pepper flakes to the skillet. Stir for about 1 minute, until the garlic smells good and the tomato paste darkens slightly. Keep it moving so the garlic doesn’t burn.
Pour in the chicken broth and scrape the bottom of the skillet with a wooden spoon. Those browned bits from the chicken belong in the sauce. Let the broth simmer for 2 minutes.

4. Add the cream and Parmesan

Turn the heat to medium-low and stir in the heavy cream. Let it gently simmer for 3 to 4 minutes. Add the Parmesan a handful at a time, stirring until it melts before adding more. Keep the heat gentle here. A hard boil can make a cream sauce look grainy.

5. Toss everything together

Return the chicken and any juices on the plate to the skillet. Add the drained pasta and toss until coated. Pour in reserved pasta water a few tablespoons at a time until the sauce looks glossy and moves easily around the pasta. You may need about ¼ to ½ cup, depending on how much the pasta absorbs.
Stir in the lemon juice and basil. Taste, then add more salt, pepper, or red pepper flakes if needed. Serve right away with extra Parmesan and basil.

How to Make a Lighter Marry Me Chicken Pasta

For a lighter version, use ½ cup heavy cream and increase the chicken broth to 1¼ cups. You’ll still get a creamy sauce from the Parmesan, especially when you toss in a splash of starchy pasta water at the end. You can also use 10 ounces of pasta instead of 12 and stir in a few handfuls of baby spinach just before serving. Keep the sun-dried tomatoes, garlic, and basil because they bring so much flavor to the dish. The sauce will be a little thinner than the original, so let it simmer briefly before adding the pasta.

My Best Tips for Creamy Marry Me Chicken Pasta

• Save the pasta water before draining. This is the easiest way to loosen the sauce while helping it cling to the pasta.
• Grate the Parmesan yourself. Finely grated Parmesan melts more smoothly than many packaged shredded cheeses.
• Give the chicken room in the pan. Crowded chicken steams instead of turning golden. Cook in batches if you need to.
• Keep the cream at a gentle simmer. Once the Parmesan goes in, use low heat and stir.
• Wait until the end to adjust the salt. Sun-dried tomatoes, broth, and Parmesan can change how salty the finished sauce tastes.
• Serve it while it’s hot. Creamy pasta thickens as it sits. A little warm broth or water will loosen it again.

Easy Swaps and Add-Ins

Chicken thighs: Use the same weight of boneless, skinless thighs and cut them into bite-size pieces. Check that they reach 165°F.
Spinach: Stir in a few handfuls just before adding the pasta. It only needs a minute or two to wilt.
Mushrooms: Brown sliced mushrooms after cooking the chicken, then continue with the garlic and tomatoes.
A milder sauce: Skip the red pepper flakes. You’ll still get plenty of flavor from the garlic and sun-dried tomatoes.
A little more sauce: Add an extra ¼ cup of broth and a splash of cream, then taste and adjust the seasoning.

What to Serve with Marry Me Chicken Pasta

This pasta is rich, so I like something crisp or green on the side. A simple salad with lemon vinaigrette, roasted broccoli, or green beans all work well. Garlic bread is also an excellent choice if you want something to catch the last bit of sauce on your plate.

How to Store and Reheat Leftovers

Let the pasta cool, then store it in an airtight container in the refrigerator for up to 3 to 4 days. For the best texture, reheat it gently in a skillet over medium-low heat with a splash of broth, milk, or water. Stir often until heated through. The sauce may look thick straight from the fridge, but the added liquid helps it turn creamy again.

More Recipes to Try

If this creamy chicken pasta is your kind of dinner, add a few more cozy meals to your list:

• Lasagna Soup with Ground Beef 
• Tuscan Chicken Pasta 
• Chicken Pot Pie with Rotisserie Chicken 
• Greek Meatballs 
• Stuffed Peppers with Ground Beef 

Frequently Asked Questions

Why is it called Marry Me Chicken Pasta?

The name plays on the idea that the creamy chicken dish tastes good enough to inspire a proposal. It’s a playful name for chicken in a sun-dried tomato and Parmesan cream sauce, served here with pasta.

Can I use rotisserie chicken?

Yes. Use about 3 cups of shredded rotisserie chicken. Skip the step where you cook raw chicken, then warm the shredded chicken in the finished sauce before adding the pasta. Taste before adding salt, since rotisserie chicken is already seasoned.

Can I make it without heavy cream?

Half-and-half can work, but the sauce will be thinner and more likely to separate if it boils. Keep the heat low and add the Parmesan gradually. Heavy cream gives the most reliable creamy texture for this recipe.

Are sun-dried tomatoes necessary?

They give this pasta its distinct sweet and tangy tomato flavor. If you leave them out, you’ll still have a creamy chicken pasta, but it won’t taste quite like Marry Me Chicken. For the best result, use the oil-packed kind and save a little oil for cooking.

Can I make Marry Me Chicken Pasta ahead of time?

You can chop the chicken, grate the Parmesan, and prep the tomatoes and garlic earlier in the day. I recommend cooking the pasta and finishing the sauce close to serving time. If you make the full dish ahead, add a splash of broth when reheating.

Why is my sauce too thick?

Pasta keeps absorbing liquid, even after you turn off the heat. Toss in a few tablespoons of warm pasta water or broth until the sauce loosens and coats the noodles again.

Why did my Parmesan sauce turn grainy?

The pan may have been too hot when the cheese went in, or the cheese may not have melted evenly. Lower the heat before adding Parmesan, grate it finely, and stir in small handfuls.