Marry Me Chicken Pasta Recipe

Name: Marry Me Chicken Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 8 oz fettuccine pasta; 2 boneless, skinless chicken breasts; 1 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 3 cloves garlic, minced; 1 cup heavy cream; 1/2 cup grated parmesan cheese; 1/2 cup sun-dried tomatoes, chopped; 1 tsp Italian seasoning; 1/4 tsp red pepper flakes; 1/4 cup fresh basil, chopped

Author: Tessa

Published: August 5, 2025

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Oh my gosh, you guys – this Marry Me Chicken Pasta is the dish that made my now-husband actually say “wow” on our third date. I’m not kidding! There’s something magical about that creamy, garlicky sauce hugging every strand of fettuccine, with those juicy bites of chicken and little bursts of sun-dried tomatoes. After years of cooking in tiny Italian kitchens (and one very memorable disaster with carbonara), I’ve perfected this recipe that’s fancy enough for date night but easy enough for a Tuesday. The name? Let’s just say it’s earned its romantic reputation in my house – and it’s about to in yours too.

Why You’ll Love This Marry Me Chicken Pasta

Trust me, this dish is a total game-changer. Here’s why it’s become my go-to for everything from date nights to “I need comfort food STAT” evenings:

That dreamy creaminess – The sauce coats every bite with just the right amount of richness without being too heavy
Ready in 30 minutes – Faster than ordering takeout but tastes like you spent hours cooking
Automatic romance points – The name isn’t just for show (and those sun-dried tomatoes make it look fancy!)
Crazy versatile – Swap in shrimp, use gluten-free pasta, or add spinach – it always works

Seriously, my friends beg me to make this whenever they come over. It’s that good.

Marry Me Chicken Pasta - detail 1

Ingredients for Marry Me Chicken Pasta

Gathering these simple ingredients is half the battle – and trust me, every single one plays a crucial role in creating that magical flavor. Here’s what you’ll need:

8 oz fettuccine pasta (that perfect ribbon shape holds the sauce so well)
2 boneless, skinless chicken breasts (about 1 lb total – I always pound them slightly for even cooking)
1 tbsp olive oil (for that beautiful golden sear on the chicken)
1 tsp salt + 1/2 tsp black pepper (seasoning is everything!)
3 cloves garlic, minced (fresh only – none of that jarred stuff)
1 cup heavy cream (this is where the luscious sauce starts)
1/2 cup packed grated parmesan cheese (see my note below – it makes a difference)
1/2 cup sun-dried tomatoes, chopped (those little flavor bombs are game-changers)
1 tsp Italian seasoning (my secret? Rub it between your fingers first to wake up the oils)
1/4 tsp red pepper flakes (just enough heat to keep things interesting)
1/4 cup fresh basil, chopped (save some pretty leaves for garnish)

Ingredient Notes & Substitutions

Here’s my honest take on making this work with what you’ve got: fresh parmesan (not the green can!) makes the sauce silkier, but pre-grated works in a pinch. Sun-dried tomatoes packed in oil add more flavor than dry ones – just pat them lightly. Out of heavy cream? Half-and-half plus 1 tbsp butter works too (though it won’t be quite as rich). And if you’re feeling fancy, throw in some baby spinach at the end!

How to Make Marry Me Chicken Pasta

Okay, let’s get cooking! This comes together so fast you’ll want everything prepped before you start. Here’s exactly how I make it (with all my little tricks):

Cook the pasta: Get your fettuccine boiling in well-salted water (it should taste like the sea!). Drain it when it’s al dente – about 1 minute less than package says. Save a mug of that starchy pasta water – trust me on this!
Sear the chicken: Heat olive oil in a large skillet over medium-high. Season those chicken breasts well on both sides. When the oil shimmers, add them in. Don’t touch them for 6 minutes – we want that gorgeous golden crust! Flip and cook another 5-6 minutes until they hit 165°F inside. Remove and let rest before slicing.
Make the magic sauce: In that same pan (all those browned bits = flavor!), sauté garlic for just 30 seconds until fragrant. Pour in heavy cream, then whisk in parmesan until melted. Add sun-dried tomatoes, Italian seasoning, and red pepper flakes. Let it bubble gently until it coats the back of a spoon – about 3 minutes.
Bring it all together: Toss in the pasta and sliced chicken. If the sauce seems thick, splash in some reserved pasta water until it’s silky. Give it a taste – I always add an extra pinch of salt here.
Finish with flair: Sprinkle with fresh basil right before serving. That pop of green makes it look restaurant-worthy!

Tips for Perfect Marry Me Chicken Pasta

My hard-earned lessons: Don’t overcook the chicken – it keeps cooking in the sauce. That pasta water? Liquid gold for adjusting consistency. And taste as you go – sometimes I add extra red pepper flakes for more kick. Oh, and always serve with extra parmesan at the table!

Marry Me Chicken Pasta - detail 2

Serving Suggestions for Marry Me Chicken Pasta

This dish shines brightest with simple sides that don’t compete with its rich flavors. I always serve mine with garlic bread (perfect for mopping up every last drop of sauce) and a crisp arugula salad with lemon dressing to cut through the creaminess. For wine? A buttery Chardonnay or light Pinot Grigio pairs beautifully. If you’re feeling extra, roasted asparagus or mushrooms make it a complete meal – but honestly, this pasta stands strong all on its own!

Storing and Reheating Marry Me Chicken Pasta

Here’s the good news – this pasta keeps like a dream! I always stash leftovers in an airtight container (that sauce needs protection) for up to 3 days in the fridge. When reheating, go low and slow – microwave in 30-second bursts with a splash of cream or milk to bring back that silky texture. My secret? Stir in a tiny pat of butter while reheating on the stovetop – it revives the sauce beautifully. Just don’t nuke it too long, or the pasta turns mushy (we’ve all been there!).

Marry Me Chicken Pasta Nutritional Information

Here’s the scoop – one hearty serving clocks in at about 550 calories, with 30g protein from that juicy chicken and 45g carbs (blame the delicious pasta!). Remember, these numbers can shift depending on your exact ingredients – like if you go heavy on the parmesan (no judgment here!).

FAQs About Marry Me Chicken Pasta

Can I use shrimp instead of chicken?
Absolutely! I’ve made this with shrimp countless times – just sauté them for 2-3 minutes per side until pink before removing from the pan. The sauce pairs beautifully with seafood. Pro tip: add a pinch of Old Bay seasoning to the shrimp for extra flavor!

How spicy is this pasta?
The red pepper flakes give just a gentle warmth – about a 2/10 on my spice scale. But here’s my trick: start with 1/8 tsp and let people add more at the table. For kids or spice-wary folks, you can skip it entirely without losing the dish’s magic.

Can I make it ahead?
You bet! I often prep components separately: cook the chicken and sauce, then combine with freshly cooked pasta when ready. The sauce thickens in the fridge, so you’ll need extra cream when reheating. It’s best within 24 hours, though the flavors deepen overnight (just like love!).

Final Thoughts

Now it’s your turn to make someone swoon with this pasta! I’d love to hear how your Marry Me Chicken Pasta turns out – tag me in your kitchen adventures or leave a note below. Happy cooking, lovebirds! For more delicious recipes, check out BBC Good Food.