Let me start with a confession—I didn’t actually believe in “romantic recipes” until I made this creamy Marry Me Chicken Pasta for Valentine’s Day last year. I was in a rush (classic me), flour everywhere, and my partner was stuck in traffic. I had candles burning, but honestly, the real magic was bubbling away on the stove—rich, creamy sauce, garlicky chicken, pasta twirling like a love letter. That first forkful was enough to convince me some dishes really do have the power to win hearts.
This Marry Me Chicken Pasta recipe is sort of famous on the internet for its “proposal powers,” but let’s be real: it’s just ridiculously good. Tender chicken, a dreamy sundried tomato cream sauce, and perfectly coated pasta. I’ve made this for date nights, anniversaries, and even just because it was Tuesday and I needed something cozy. Every time, it’s a hit—and yes, I’ve had friends text me, “You HAVE to send me that recipe!”
If you’re looking for an easy, creamy Valentine’s Day dinner that feels way fancier than it is, this is it. But here’s the thing—I’ve tweaked and tested every step so you get restaurant vibes without the stress. And those little bits of sundried tomato? Trust me, they’re non-negotiable. Let’s get into why you’ll fall in love with this Marry Me Chicken Pasta (and maybe with whoever you cook it for).
Why You’ll Love This Marry Me Chicken Pasta Recipe
Okay, I need to be honest—this is the recipe I pull out when I want someone to say “wow” at the dinner table. Even picky eaters end up raving. Here’s what makes it a repeat favorite:
- Restaurant-Level Creaminess: We’re talking silky, luscious sauce that clings to every noodle. Heavy cream + parmesan = magic.
- One-Pan Wonder: You can literally make this entire creamy chicken pasta recipe in one pan (plus a pot for pasta). I’ve done this in tiny kitchens and it still works.
- Sundried Tomato Flavor Bombs: Those chewy bits add a little tang and sweetness. My partner HATED sundried tomatoes—now he requests extra.
- Date Night Vibes with Weeknight Ease: From start to finish, it takes about 30 minutes. I’ve made this after work, in my pajamas, with zero stress.
- Customizable!: You can swap the pasta, add spinach, or even use chicken thighs. More on that below.
- Leftovers (if you’re lucky): It reheats beautifully. Seriously, I’ve eaten cold leftovers straight from the fridge and still loved it.
This creamy Marry Me Chicken Pasta just has that “special occasion” feeling—even when you’re eating it in sweatpants. It’s the kind of meal that makes you want to set the table, light a candle, and linger a little longer. The best part? You don’t need a culinary degree—just a craving for something cozy and a little bit fancy.
What Ingredients You’ll Need for Marry Me Chicken Pasta
Here’s what I love about this ingredient list: you probably have most of it already, and nothing is super fussy. I’ll break down the essentials, plus a few notes from my own kitchen adventures.
- Chicken Breasts (2 large, about 500g)—I use boneless, skinless. If you prefer thighs, go for it—they stay juicier and are a little more forgiving (especially if you get distracted mid-cook, which I do).
- Salt & Pepper—Generous seasoning is key. I use kosher salt and fresh cracked pepper—makes a difference!
- All-Purpose Italian Seasoning (1 tsp)—Seriously, don’t skip this. You could mix dried basil, oregano, and thyme if you want.
- Olive Oil (2 tbsp / 30ml)—I use extra-virgin for flavor, but regular works.
- Butter (2 tbsp / 28g)—Salted or unsalted. I’m team salted, but you do you.
- Garlic (4 cloves, minced)—I’ve tried this with the jarred stuff, but fresh is way better. Trust me.
- Sundried Tomatoes (½ cup / 80g, chopped)—Get the ones packed in oil. If you only have dry, soak them in hot water for 10 minutes first.
- Chicken Broth (1 cup / 240ml)—Low sodium lets you control the salt. I use Better Than Bouillon for punchy flavor.
- Heavy Cream (1 cup / 240ml)—Don’t substitute with milk (been there, regret it). You want that richness!
- Parmesan Cheese (¾ cup / 60g, freshly grated)—Pre-grated parmesan tends to be dry. I always grate a wedge for meltiness.
- Pasta (340g / 12oz, short pasta like penne or rigatoni)—You want something that catches sauce. I’ve tried fettuccine and it works, but penne is classic.
- Red Pepper Flakes (¼ tsp)—Optional, but I love the little kick. Add more if you’re feeling spicy.
- Fresh Basil (handful, chopped)—For garnish. Optional, but it looks gorgeous.
Shopping tips: I always keep sundried tomatoes in my pantry for this recipe. If you can’t find them, roasted red peppers also work in a pinch. For the pasta, De Cecco and Barilla are my go-tos—hold up well and don’t get mushy.
Substitutions? Sure! You can swap chicken for shrimp (just cook less), use half-and-half instead of cream (slightly less rich), or toss in spinach for a green boost. If you want gluten-free, use your favorite GF pasta—just check the cooking time.
Quick note: I once tried making this with coconut cream. Not the same thing. Stick to the dairy for Valentine’s Day dinner.
Equipment Needed for Creamy Marry Me Chicken Pasta
You don’t need a chef’s kitchen to pull this off—I promise. I’ve made this with the basics and it still came out swoon-worthy.
- Large Skillet or Sauté Pan (I use a 12-inch nonstick or stainless steel—just make sure it has a lid for simmering)
- Pasta Pot (any medium to large pot works)
- Tongs or Spatula (for flipping chicken and tossing pasta)
- Sharp Knife (for slicing chicken and chopping sundried tomatoes)
- Cutting Board (mine has seen better days, but it’s trusty)
- Measuring Cups & Spoons (baking may be science, but savory recipes need some eyeballing—still, I measure for consistency)
- Grater (for parmesan—trust me, fresh grating is worth it)
No fancy stuff required—if you only have a basic frying pan, just make sure it’s big enough to fit the chicken and sauce. I’m a little obsessed with my silicone tongs (they don’t scratch pans), and if you have a lid, use it to simmer the sauce. If you don’t, improvise with foil—it works.
Pro tip: If you want to be extra, warm your serving bowls in the oven on low while you cook. The pasta stays creamy longer (learned this from a restaurant chef friend).
How to Make Marry Me Chicken Pasta: Step-by-Step
Alright, let’s get this creamy Valentine’s Day dinner on the table. I’ll walk you through every step—no guesswork, no stress.
- Prep the Chicken (5 minutes)
Pat chicken breasts dry with paper towels (removes excess moisture for better browning). Season both sides with salt, pepper, and Italian seasoning. If your chicken breasts are super thick, slice them horizontally so they cook evenly—about 1-inch thick is perfect. - Cook the Pasta (10 minutes)
Bring a large pot of salted water to a boil. Add pasta and cook until al dente (check package for timing—usually 9-11 minutes for penne). Reserve ½ cup pasta water, then drain. - Sear the Chicken (7 minutes)
Heat olive oil and 1 tbsp butter in your skillet over medium-high heat. Add chicken and cook for 3-4 minutes per side until golden and cooked through (internal temp should hit 165°F/74°C). Transfer chicken to a plate and tent with foil to keep warm. - Make the Creamy Sauce (8 minutes)
In the same pan, melt remaining butter. Add garlic and sundried tomatoes, sauté for 1 minute until fragrant (don’t let garlic burn!). Pour in chicken broth, stir, and scrape up any tasty bits stuck to the pan. Reduce heat to medium-low. Add heavy cream and parmesan cheese, whisk until smooth and slightly thickened—about 3-4 minutes. If it looks too thick, add a splash of reserved pasta water. - Slice Chicken & Add Back (2 minutes)
Slice the cooked chicken into thick strips or cubes. Return to the pan and simmer in the sauce for 2-3 minutes, letting flavors meld together. Toss in red pepper flakes if you want a little heat. - Toss Pasta & Serve (3 minutes)
Add drained pasta to the skillet and toss everything together until pasta is coated. If you need more sauce, add another splash of pasta water. Taste and adjust seasoning (I always add a bit more parmesan at this point). - Garnish & Plate (2 minutes)
Sprinkle with fresh basil, extra parmesan, and cracked black pepper. Serve immediately—preferably with someone you want to impress.
How do you know when it’s perfect? The sauce should be creamy but not soupy, and the pasta should look glossy and rich. You’ll smell the garlic and parmesan—trust your nose. And if you sneak a taste (which I always do), it should be savory, tangy, and just a little bit spicy.
Quick troubleshooting: If your sauce breaks (looks oily), just whisk in a little more cream or pasta water until it comes back together. If it’s too thick, loosen with broth. If it’s too thin, simmer uncovered for a minute. It’s forgiving, I promise.
My Best Tips & Techniques for Creamy Marry Me Chicken Pasta
Okay, here’s where I spill all the secrets from making this creamy chicken pasta recipe way too many times:
- Don’t overcook the chicken: Use a meat thermometer if you have one. Dry chicken is a mood-killer (learned this from rushing on a busy weeknight).
- Fresh parmesan is a must: Skip the green can. It just doesn’t melt the same. Grate it yourself and thank me later.
- Use room temp cream: Cold cream can cause the sauce to break. I set mine out while prepping everything else.
- Reserve pasta water: This starchy magic fixes almost any sauce problem—makes it silky and helps everything cling together.
- Simmer, don’t boil: Boiling the cream sauce can make it split. Keep it gentle on medium-low.
- Taste as you go: I always sneak a spoonful before tossing the pasta. Sometimes it needs a pinch more salt or parmesan.
- Rest the cooked chicken: Letting it sit for a few minutes before slicing keeps it juicy. I used to skip this—never again.
One more thing: Don’t crowd the pan when searing chicken. If you double the recipe, work in batches (otherwise, you’ll steam the chicken instead of browning it—trust me, I’ve learned the hard way).
And if you want to look extra on Valentine’s Day, toss a few cherry tomatoes in the pan with the sundried tomatoes for color. It’s a little trick I picked up when I wanted the plate to pop for Instagram.
Ways to Mix It Up: Marry Me Chicken Pasta Variations
Once you’ve nailed the basic creamy Marry Me Chicken Pasta, here’s where you can get creative. I’ve tested all these twists, and they’re just as delicious:
- Spinach & Artichoke Version: Toss in a couple handfuls of baby spinach and ½ cup chopped artichoke hearts right before adding the pasta. Tastes like dip meets pasta.
- Mushroom Magic: Sauté 1 cup sliced mushrooms with the garlic and sundried tomatoes—earthy, hearty, and great for mushroom lovers.
- Bacon Boost: Crisp up 3 slices of bacon, chop, and sprinkle on top before serving. Adds smoky crunch (my brother’s favorite).
- Gluten-Free Swap: Use your favorite GF pasta. I’ve used Jovial and Banza (chickpea pasta)—both worked well and didn’t get mushy.
- Low-Carb Version: Serve the chicken and creamy sauce over zucchini noodles or roasted cauliflower. Not the same as real pasta, but still cozy.
- Spicy Lovers: Add a chopped jalapeño or extra red pepper flakes to the sauce. I like a little heat for date night!
- Vegetarian Adaptation: Swap the chicken for pan-seared tofu or roasted chickpeas. The sauce is so good, you won’t miss the meat.
And yes, you can make it dairy-free: Use coconut cream and vegan parmesan (Violife is my go-to). It’s a different vibe, but still luscious and special.
Mix-ins I’ve tried: sun-dried tomato pesto (for even more tang), roasted red peppers (sweet & smoky), and a splash of white wine in the sauce (fancy, but optional). Don’t be afraid to experiment—every time I do, I discover a new favorite.
Serving Ideas & Storage for Marry Me Chicken Pasta
How to Serve
This creamy chicken pasta is best piping hot, right out of the pan. I slice the chicken, pile it high on the pasta, and shower everything with basil and parmesan. If you’re feeling extra, drizzle with a little olive oil and scatter toasted pine nuts on top (fancy, but easy).
Pairing Ideas
- Date Night: Serve with a crisp white wine (Sauvignon Blanc works), garlic bread, and a simple green salad.
- Family Dinner: Add roasted veggies on the side or a Caprese salad.
- Leftover Lunch: I pack leftovers in microwaveable containers—add a splash of cream before reheating so it doesn’t dry out.
- Brunch Twist: Top with a soft-poached egg for weekend brunch. Sounds weird, tastes incredible.
Storage Instructions
- Fridge: Keeps well for up to 4 days in an airtight container. The sauce thickens, so add a splash of milk or cream before reheating.
- Freezer: You can freeze leftovers for up to 2 months. Thaw overnight in the fridge, then gently reheat on the stove. The texture is a little softer, but still delicious.
- Reheating: Microwave in 30-second bursts, stirring between, or warm gently in a skillet with a splash of water or cream. Pasta can dry out, so don’t skip this step!
Pro tip: If you want to meal prep, keep the sauce and pasta separate. Mix together right before serving for maximum creaminess.
And if it starts to get a little dry? I make a quick “sauce rescue” with a splash of broth and a pat of butter. Works like a charm.
Nutritional Info & Health Benefits
I’m not a nutritionist, but I can tell you why I feel good about eating this Marry Me Chicken Pasta on Valentine’s Day (or any day, honestly).
| Per Serving (about 1/4 recipe) | Amount |
|---|---|
| Calories | ~520 |
| Protein | 32g |
| Carbs | 48g |
| Fat | 21g |
| Fiber | 3g |
- High in protein: Thanks to chicken and parmesan, this keeps you full longer than most creamy pastas.
- Good source of calcium: The cream and cheese add some bone-strengthening benefits.
- Potassium boost: Sundried tomatoes and chicken broth sneak in extra potassium.
- Balanced macros: You get a nice mix of protein, carbs, and fat—makes it feel satisfying, not heavy.
Dietary notes: Contains gluten, dairy, and eggs (if you use egg pasta). Can be made gluten-free or dairy-free with swaps above. Not low-calorie, but hey, it’s Valentine’s Day—sometimes you just need creamy comfort.
Real talk: I’d rather eat this than a sugary dessert. It’s comfort food with a grown-up twist, and it keeps me full for hours. That’s a win in my book.
Final Thoughts: Make This Creamy Marry Me Chicken Pasta Your Own
So that’s my Marry Me Chicken Pasta recipe—easy, creamy, and perfect for Valentine’s Day dinner (or any day you want a little romance on your plate). I know I’ve gone on about it, but honestly, this is the dish I make when I want to celebrate something, impress someone, or just feel fancy at home.
It’s become my go-to for anniversary dinners, comforting weeknight meals, and “just because” moments. I hope you love it as much as my family and friends do. Every time I make it, someone asks for the recipe—now you have it, too.
Make it your own! Try the variations, swap ingredients based on what you have, add your favorite mix-ins, or tweak the spice to your taste. The best recipes evolve with every cook.
If you make this creamy Marry Me Chicken Pasta, I’d love to hear how it turns out! Drop a comment below, snap a picture, and tag me on Instagram @yourhandle—I seriously get excited seeing your kitchen wins. Got questions? Ask away in the comments; I check them every day and love helping troubleshoot.
Happy cooking! May your kitchen smell like garlic, cream, and good things.
FAQs About Marry Me Chicken Pasta Recipe
Q: Can I make Marry Me Chicken Pasta ahead of time?
A: Yes! You can prep the sauce and chicken a day ahead and store in the fridge. Cook the pasta fresh, then toss everything together when ready to serve. The sauce thickens overnight, so add a splash of cream or milk when reheating.
Q: What kind of pasta works best for this recipe?
A: I love short pasta like penne, rigatoni, or fusilli—they catch the sauce perfectly. But I’ve also used fettuccine and linguine in a pinch. Use what you have!
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Thighs stay juicier and add even more flavor. Just trim excess fat and cook a little longer until they’re cooked through. I’ve used both—no complaints from anyone at my table.
Q: What can I substitute for sundried tomatoes?
A: If you’re not a fan (or can’t find them), try roasted red peppers or even a handful of cherry tomatoes. It changes the flavor a bit, but still gives that tangy-sweet pop.
Q: How do I know when the chicken is cooked perfectly?
A: Use a meat thermometer if you have one—165°F (74°C) is the magic number. If you don’t, cut into the thickest part—it should be white, not pink, and juices should run clear. Resting it a few minutes keeps it juicy.
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Marry Me Chicken Pasta Recipe Easy Creamy Valentine’s Day Dinner
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This creamy Marry Me Chicken Pasta features tender chicken, a dreamy sundried tomato cream sauce, and perfectly coated pasta. It’s an easy, restaurant-worthy dinner perfect for Valentine’s Day, date nights, or cozy weeknights.
Ingredients
- 2 large boneless, skinless chicken breasts (about 1 lb)
- Salt and freshly cracked black pepper, to taste
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1/2 cup sundried tomatoes in oil, chopped
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 3/4 cup freshly grated parmesan cheese
- 12 oz short pasta (penne, rigatoni, or similar)
- 1/4 teaspoon red pepper flakes (optional)
- Handful fresh basil, chopped (for garnish)
- Extra parmesan, for serving
Instructions
- Pat chicken breasts dry with paper towels. Season both sides with salt, pepper, and Italian seasoning. If thick, slice horizontally to about 1-inch thick.
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente (9-11 minutes for penne). Reserve 1/2 cup pasta water, then drain.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook 3-4 minutes per side until golden and cooked through (internal temp 165°F). Transfer chicken to a plate and tent with foil.
- In the same pan, melt remaining butter. Add garlic and sundried tomatoes, sauté for 1 minute until fragrant.
- Pour in chicken broth, stir and scrape up any browned bits. Reduce heat to medium-low.
- Add heavy cream and parmesan cheese, whisk until smooth and slightly thickened (about 3-4 minutes). If too thick, add a splash of reserved pasta water.
- Slice cooked chicken into strips or cubes. Return to pan and simmer in sauce for 2-3 minutes. Add red pepper flakes if desired.
- Add drained pasta to skillet and toss until coated. Add more pasta water if needed. Taste and adjust seasoning.
- Garnish with fresh basil, extra parmesan, and cracked black pepper. Serve immediately.
Notes
Use freshly grated parmesan for best melt and flavor. Reserve pasta water to adjust sauce consistency. Let chicken rest before slicing for juiciness. You can substitute chicken thighs, add spinach, or use gluten-free pasta. For extra color, toss in cherry tomatoes with sundried tomatoes. Reheats well; add a splash of cream or milk when reheating.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American, Italian-inspired
Nutrition
- Serving Size: About 1/4 of recipe
- Calories: 520
- Sugar: 5
- Sodium: 650
- Fat: 21
- Saturated Fat: 10
- Carbohydrates: 48
- Fiber: 3
- Protein: 32
Keywords: marry me chicken, creamy chicken pasta, valentine's day dinner, sundried tomato pasta, date night recipe, easy pasta, chicken breast recipe
