Rich, Creamy Marry Me Chicken Pasta

A weeknight dinner that feels special — creamy, comforting pasta with tender, sun‑kissed tomato and garlic chicken.

introduction

Rich, Creamy Marry Me Chicken Pasta is a decadent, flaky chicken and pasta dish finished in a silky, tomato‑cream sauce with garlic, Parmesan, and a hint of red pepper flakes. It’s based on the wildly popular “Marry Me Chicken” concept — bold, cozy flavors that taste like they belong on a date night menu but come together quickly enough for a busy evening.

why make this recipe

• Fast to prepare: Most steps take 30–40 minutes, making it perfect for weeknights.
• Crowd-pleasing: Creamy sauce, tender chicken, and pasta are universally loved.
• Versatile: Easy to scale up, swap pasta shapes, or add vegetables.
• Impressive: Looks and tastes like a restaurant-quality dish with minimal effort.

how to make Rich, Creamy Marry Me Chicken Pasta

This recipe sears seasoned chicken, builds a bright tomato-cream sauce in the same pan, then combines cooked pasta and Parmesan to create a luxuriously silky finish. Finish with fresh basil for color and flavor.

Ingredients :

• 1 lb (450 g) boneless, skinless chicken breasts (about 2 large), thinly sliced or pounded to even thickness
• 12 oz (340 g) pasta (penne, rigatoni, or farfalle)
• Salt and freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 small shallot or 1/2 small onion, finely chopped
• 1/2–1 tsp red pepper flakes (adjust to taste)
• 1 cup (240 ml) low-sodium chicken broth
• 1 cup (240 ml) heavy cream or half-and-half
• 1 (14 oz / 400 g) can diced tomatoes, drained slightly (or 1 cup fresh diced tomatoes)
• 3/4 cup (75 g) freshly grated Parmesan cheese, plus extra for serving
• 1 tbsp sun-dried tomatoes, sliced (optional, for extra depth)
• 2 tbsp chopped fresh basil or parsley, plus more for garnish
• Juice of 1/2 lemon (optional, brightens the sauce)

Directions :

1. Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente (about 1–2 minutes less than package directions). Reserve 1 cup pasta cooking water, drain pasta, and set aside.
2. Season the chicken with salt, pepper, garlic powder, and Italian seasoning.
3. In a large skillet over medium-high heat, warm olive oil. Sear the chicken 3–4 minutes per side until golden and just cooked through (internal temperature ~165°F / 74°C). Remove chicken to a plate and tent with foil.
4. Reduce heat to medium. Add butter to the skillet. Sauté shallot/onion until translucent (about 2 minutes), then add minced garlic and red pepper flakes; cook 30–60 seconds until fragrant.
5. Pour in chicken broth and scrape up browned bits from the bottom of the pan. Let the liquid reduce by about a third (2–3 minutes).
6. Stir in the diced tomatoes and sun-dried tomatoes (if using). Simmer 2 minutes.
7. Lower heat and add the heavy cream, stirring to combine. Allow sauce to warm gently and thicken slightly (2–3 minutes).
8. Stir in grated Parmesan until melted and the sauce is smooth. If sauce is too thick, whisk in reserved pasta water a little at a time to reach desired consistency. Taste and adjust seasoning; add lemon juice if using.
9. Slice or cube the cooked chicken and return to the skillet to warm through and finish cooking in the sauce for 1–2 minutes.
10. Add drained pasta to the skillet and toss to coat evenly. Stir in chopped basil/parsley. If needed, add more pasta water to loosen the sauce so it clings to the pasta.
11. Serve immediately topped with extra Parmesan and fresh herbs.

how to serve Rich, Creamy Marry Me Chicken Pasta

Serve hot with extra grated Parmesan and a sprinkle of chopped basil. Pair with a crisp green salad and crusty bread or garlic bread to soak up the sauce. For a lighter meal, serve smaller portions with a side of roasted vegetables.

how to store Rich, Creamy Marry Me Chicken Pasta

• Refrigerator: Cool to room temperature and store in an airtight container for up to 3–4 days. Reheat gently in a skillet over low heat with a splash of milk or cream to revive the sauce.
• Freezer: The cream-based sauce can separate when frozen; freeze only the chicken (without pasta) or freeze the whole dish for up to 1 month knowing texture may change. Thaw overnight in the refrigerator and reheat slowly with added liquid.

tips to make Rich, Creamy Marry Me Chicken Pasta

• Pound or slice chicken thinly for fast, even cooking.
• Use freshly grated Parmesan for the best melting and flavor. Pre-grated cheese may not melt as smoothly.
• Save some pasta water — its starch helps bind and thicken the sauce.
• Don’t boil the cream; simmer gently to prevent curdling.
• For richer flavor, use part cream and part whole milk or add a pat of butter when finishing.

variation (if any)

• Vegetarian: Omit chicken and add sautéed mushrooms, roasted eggplant, or oven-roasted cauliflower.
• Spicy: Increase red pepper flakes or add a splash of hot sauce.
• Lighter: Use half-and-half or a blend of Greek yogurt tempered into the sauce (add off heat to avoid curdling).
• Wine flavor: Deglaze the pan with 1/4 cup dry white wine before adding broth for extra depth.

FAQ

Q: Can I use chicken thighs instead of breasts?
A: Yes — boneless thighs are juicier and forgiving; adjust cooking time slightly.

Q: How do I prevent the sauce from breaking?
A: Avoid high heat once cream is added; simmer gently and stir constantly while it warms.

Q: Can I make this ahead?
A: You can prepare the sauce and chicken separately, then reheat and toss with freshly cooked pasta before serving.

Conclusion

For the original inspiration and a slightly different take on this comforting classic, see the detailed recipe at Marry Me Chicken Pasta Recipe | The Recipe Critic.