Marry Me Chicken Pasta: Sun-Dried Tomato Cream Sauce Recipe

In this guide

1. What Is Marry Me Chicken Pasta?
2. Ingredients for Marry Me Chicken Pasta
3. How to Make Marry Me Chicken Pasta Step by Step
4. How to Keep the Chicken Juicy
5. How to Get a Silky Sauce
6. Variations and Swaps
7. What to Serve With Marry Me Chicken Pasta
8. Storage and Reheating
9. Troubleshooting Common Problems
10. Marry Me Chicken Pasta FAQs
11. Printable Recipe

Marry me chicken pasta is the kind of dinner that makes people go quiet at the table. Golden chicken sits on penne coated in a creamy sauce, and every bite carries sweet, tangy sun-dried tomato, garlic and Parmesan. It looks like a restaurant dish. Yet it takes about 40 minutes and very little skill.

The sauce is the star. It starts with the browned bits the chicken leaves in the pan, then builds with garlic, chopped sun-dried tomatoes, chicken broth and cream. Parmesan goes in last and turns it silky. Starchy pasta water ties the sauce to the pasta, so nothing pools at the bottom of the bowl.

Below you will find what makes the dish work, the ingredients that matter most, the method in six stages and tips for juicy chicken. There are also swaps, serving ideas, storage rules and fixes for common problems. The printable recipe at the end serves four.

What Is Marry Me Chicken Pasta?

Marry me chicken is seared chicken in a creamy sauce made with sun-dried tomatoes, garlic, broth, cream and Parmesan. The pasta version tosses that sauce with penne or another short shape, so one skillet becomes a full meal.

Where the name comes from

The name is a joke about the dish being so good that someone might propose after eating it. It spread through recipe sites and social media, and it stuck. There is no single original recipe, so you will see small changes from cook to cook. The core is always the same: chicken, sun-dried tomatoes and a Parmesan cream sauce.

What makes the sauce work

The sauce balances four flavors. Sun-dried tomatoes bring sweetness and tang. Garlic and red pepper flakes add warmth. Cream gives body. Parmesan adds salt and a savory depth. The browned bits from the chicken, called fond, tie it all together and make the sauce taste slow-cooked.

Why turn it into pasta

The classic version is served with bread or rice. Adding pasta stretches the dish and catches every drop of sauce. It also means the whole meal comes from one pot and one pan. Short tubes work best, because the sauce and tomato pieces slip inside.

Ingredients for Marry Me Chicken Pasta

The list is short, so each item counts. Here is what to look for and why.

Chicken breasts or thighs

Boneless, skinless chicken breasts are the classic choice. Halve each breast through the side into two thin cutlets. Thin cutlets cook fast and evenly, so the outside browns before the inside dries out. Boneless thighs also work well and stay juicy even if you cook them a little longer.

Oil-packed sun-dried tomatoes

Buy sun-dried tomatoes packed in oil. They are soft, ready to chop and full of flavor. Save a spoon of the oil from the jar, because it is infused with tomato and herbs and makes a great cooking fat for the sauce. Dry-packed tomatoes work too, but soak them in hot water for 10 minutes first.

Broth, cream and Parmesan

Low-sodium chicken broth lets you control the salt, since Parmesan and sun-dried tomatoes are already salty. Heavy cream gives the most stable sauce and will not curdle. Grate the Parmesan finely from a block. Pre-grated cheese often contains anti-caking agents that can make the sauce grainy.

Pasta shape

Penne and rigatoni are the best fit. Fusilli, farfalle and orecchiette also hold the sauce well. Long pasta like fettuccine works if you prefer it, much like a fettuccine Alfredo, but slice the chicken thin so it is easy to eat.

Seasonings and finishing touches

Paprika and dried Italian seasoning flavor the chicken. A spoon of tomato paste deepens the sauce. Red pepper flakes add gentle heat. Spinach and fresh basil go in at the end for color and freshness.

How to Make Marry Me Chicken Pasta Step by Step

The pasta and chicken cook at the same time, so get the water on before you start the chicken. Keep the cream, broth and cheese measured and near the stove.

1. 01

   Stage 1: Prep the cutlets

   Halve the chicken breasts into thin cutlets about 1/2 inch thick. Pat them dry and season both sides with salt, pepper, paprika and Italian seasoning. Dust them lightly with flour and shake off the extra. The flour helps them brown and thickens the sauce a little later.

2. 02

   Stage 2: Start the pasta

   Cook the pasta in well-salted water for 2 minutes less than the package time. It will finish cooking in the sauce. Save 1 cup of pasta water before you drain.

3. 03

   Stage 3: Sear the chicken

   Heat the olive oil in a large skillet over medium-high heat until it shimmers. Lay in the cutlets and leave them alone for 3 to 4 minutes until deep golden. Flip and cook 3 to 4 minutes more, until the thickest part reads 165°F (74°C). Move them to a plate to rest.

4. 04

   Stage 4: Build the base

   Lower the heat to medium. Add the butter and a spoon of sun-dried tomato oil. Stir in the garlic, sun-dried tomatoes, tomato paste and pepper flakes. Cook for 1 to 2 minutes until the garlic smells sweet and the paste turns a shade darker.

5. 05

   Stage 5: Simmer the broth and cream

   Pour in the broth and scrape the bottom of the pan to lift the browned bits. Simmer for about 3 minutes until it reduces by a third. Turn the heat to low, stir in the cream and simmer gently for 3 to 4 minutes until the sauce coats the back of a spoon.

6. 06

   Stage 6: Finish and toss

   Take the pan off the heat and stir in the Parmesan until smooth. Add the spinach and let it wilt. Add the pasta and a splash of pasta water and toss over low heat until glossy. Slice the chicken, lay it on top, pour over any juices and finish with basil.

How to Keep the Chicken Juicy

Dry chicken is the most common complaint with this dish. A few habits fix it every time.

Cut thin, even cutlets

A whole chicken breast is thick at one end and thin at the other. By the time the thick end is cooked, the thin end is dry. Slicing each breast into two cutlets, or pounding it to an even 1/2 inch, solves this. Even pieces cook in the same time.

Sear hard and do not crowd the pan

A hot pan gives the chicken a golden crust and leaves fond behind for the sauce. Cook in two batches if the cutlets do not fit in one layer with some space between them. Crowded chicken releases water and steams instead of browning.

Use a thermometer

A thermometer takes the guessing out. The USDA safe minimum internal temperature chart lists 165°F (74°C) for all poultry. Check the thickest part of each cutlet. Pull the chicken as soon as it gets there, because it keeps cooking for a minute on the plate.

Rest before slicing

Let the chicken rest for 5 minutes while you make the sauce. Resting lets the juices settle back into the meat. If you slice it straight from the pan, those juices run onto the board instead of staying in the chicken.

How to Get a Silky Sauce

A good sauce coats the pasta in a thin, glossy layer. It should never look greasy, grainy or thin.

Do not skip the deglaze

The browned bits in the pan are pure flavor. When the broth goes in, scrape them up with a wooden spoon so they melt into the sauce. This is what gives the dish a deep, roasted taste.

Simmer gently after the cream

Cream can boil, but a hard boil can make the fat separate. Keep the sauce at a gentle simmer with small bubbles. If it gets too thick, add a splash of broth or pasta water. If it is too thin, give it another minute or two. For more ways to adjust body, see our guide on how to thicken spaghetti sauce.

Add the Parmesan off the heat

Parmesan melts best into a sauce that is hot but not bubbling. Too much heat makes the cheese clump into strings. Take the pan off the burner, add the cheese a handful at a time and stir until smooth.

Use pasta water to bind it

Starchy pasta water helps the cream, cheese and oil blend into one smooth sauce. It also helps the sauce cling to the pasta. Add it a little at a time while you toss, until the sauce looks glossy and loose enough to move.

Variations and Swaps

The base recipe is easy to change. Keep the method the same and swap the parts below.

Lighter cream sauce

Use half-and-half in place of the heavy cream. Add it over low heat and never let it boil, because lighter dairy curdles more easily. You can also use half cream and half broth for a lighter but still rich sauce.

Dairy-free version

Use olive oil instead of butter and full-fat coconut milk in place of the cream. Swap the Parmesan for 2 tablespoons of nutritional yeast. The flavor changes a little, but the sauce stays creamy.

Chicken thighs

Boneless thighs are more forgiving than breasts. Sear them for 4 to 5 minutes per side. They are safe at 165°F (74°C), but many cooks take thighs to about 175°F (79°C) for a more tender bite.

Extra vegetables

Spinach is classic, but kale, arugula, roasted red peppers, artichoke hearts and sautéed mushrooms all fit. Add sturdy vegetables with the garlic and tender greens at the end.

Spicy marry me chicken

Double the red pepper flakes or add a spoon of Calabrian chili paste with the garlic. For a Cajun twist, season the chicken with Cajun spice, much like our Cajun chicken pasta.

Gluten-free version

Use gluten-free pasta and dust the chicken with cornstarch or a gluten-free flour blend. Cook the pasta a little less than the package time, since gluten-free pasta softens quickly in sauce.

What to Serve With Marry Me Chicken Pasta

This is a rich dish, so pair it with something fresh and simple.

Green salads

A crisp green salad with a lemon vinaigrette cuts through the cream. Arugula with shaved Parmesan is a natural match.

Roasted or steamed vegetables

Roasted broccoli, green beans or asparagus add color and crunch. Keep the seasoning light, with olive oil, salt and a squeeze of lemon.

Bread for the sauce

Warm garlic bread or a crusty baguette is perfect for wiping up the last of the sauce. Toast it while the sauce simmers.

Storage and Reheating

Cream sauces need a little care the next day, but this dish reheats well.

How long it keeps

Cool leftovers quickly and store them in a covered container in the fridge. Eat them within 3 to 4 days. The FoodSafety.gov cold storage chart gives the same window for cooked chicken dishes.

How to reheat

The pasta soaks up sauce in the fridge, so the leftovers will look dry. Reheat in a skillet over low heat with a splash of broth, milk or water, stirring until the sauce loosens. In the microwave, add a spoon of liquid, cover and heat in short bursts, stirring between each one.

Can you freeze it?

Freezing is not ideal. The cream sauce can split and the pasta turns soft when thawed. If you want to cook ahead, freeze the seared chicken on its own and make the sauce and pasta fresh.

Troubleshooting Common Problems

Most problems with this dish come from heat. Here is how to fix them.

The sauce tastes too sweet

Some sun-dried tomatoes are sweeter than others. Balance the sauce with a squeeze of lemon juice, an extra pinch of salt or a little more Parmesan.

The garlic burned

Burned garlic tastes bitter and spreads through the whole sauce. If it turns dark brown, wipe out the pan and start the base again. Keep the heat at medium and stir the garlic constantly.

Marry Me Chicken Pasta FAQs

Final Thoughts

The rule to remember

Marry me chicken pasta rewards a little care at three moments. Sear thin cutlets hard and stop at 165°F (74°C). Scrape up the browned bits when the broth goes in. Then add the Parmesan off the heat and toss the pasta with starchy water until it shines. Do those three things and the dish will taste like it came from a good Italian restaurant. If you love creamy sauces, try our creamy tomato pasta next.

The recipe

Marry Me Chicken Pasta

Seared chicken cutlets and penne in a creamy sun-dried tomato sauce for four, built on garlic, chicken broth, heavy cream and Parmesan, finished with spinach and fresh basil.

Prep

10 min

Cook

30 min

Total

40 min

Serves

4

Print recipe

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts (2 large), halved into thin cutlets [680 g]
• 1 teaspoon fine salt [6 g], plus more for the pasta water
• 1/2 teaspoon black pepper [1 g]
• 1 teaspoon paprika [2 g]
• 1 teaspoon dried Italian seasoning [1 g]
• 3 tablespoons all-purpose flour, for dusting [25 g]
• 12 ounces penne, rigatoni or short pasta [340 g]
• 2 tablespoons olive oil [30 ml], plus 1 tablespoon oil from the sun-dried tomato jar [15 ml]
• 2 tablespoons unsalted butter [28 g]
• 4 garlic cloves, minced
• 1/2 cup oil-packed sun-dried tomatoes, drained and chopped [about 75 g]
• 1 tablespoon tomato paste [16 g]
• 1/4 teaspoon red pepper flakes
• 1 cup low-sodium chicken broth [240 ml]
• 1 cup heavy cream [240 ml]
• 3/4 cup finely grated Parmesan [60 g]
• 2 packed cups baby spinach, optional [60 g]
• 1/4 cup torn fresh basil [8 g]

Instructions

1. Halve each chicken breast through the side into two thin cutlets about 1/2 inch thick. Pat dry and season both sides with the salt, pepper, paprika and Italian seasoning. Dust lightly with flour and shake off the excess.
2. Bring a large pot of well-salted water to a boil. Cook the pasta for 2 minutes less than the package time, then save 1 cup of pasta water and drain.
3. Heat the olive oil in a large skillet over medium-high heat. Sear the cutlets for 3 to 4 minutes per side until golden and the thickest part reads 165°F (74°C). Move them to a plate to rest.
4. Lower the heat to medium. Add the butter and the sun-dried tomato oil, then the garlic, sun-dried tomatoes, tomato paste and pepper flakes. Stir for 1 to 2 minutes until the garlic is fragrant and the paste darkens.
5. Pour in the broth and scrape up the browned bits. Simmer for 3 minutes until reduced by about a third. Lower the heat, stir in the cream and simmer gently for 3 to 4 minutes until it coats a spoon.
6. Take the pan off the heat and stir in the Parmesan until smooth. Add the spinach and let it wilt.
7. Add the pasta and 1/4 cup of pasta water. Toss over low heat for 1 to 2 minutes until glossy, adding more pasta water if needed. Slice the chicken, lay it on top with its juices, scatter with basil and serve.

Notes

Lighter: use half-and-half in place of the cream and keep the heat low after it goes in. Chicken thighs: use 1 1/2 pounds boneless thighs and cook to 175°F (79°C) for the most tender result. Storage: keep leftovers covered in the fridge and eat within 3 to 4 days. Reheat gently with a splash of broth or milk. Freezing is not recommended, because the cream sauce can split. Nutrition is approximate: about 950 calories, 50 g fat, 22 g saturated fat, 75 g carbohydrates, 4 g fiber and 55 g protein per serving.