Marry Me Chicken Pasta

I still remember the first time I made Marry Me Chicken Pasta. It was a chilly weeknight, and I wanted to cook something special—something warm, comforting, and downright irresistible. As the chicken sizzled in my pan, filling the kitchen with a buttery aroma, my husband wandered in, drawn by the smell.

“What’s that?” he asked, peeking over my shoulder.

I smiled. “Just wait.”

When I stirred the sun-dried tomatoes into the creamy sauce, their tangy sweetness mixed with the garlic and Parmesan, creating the kind of rich, velvety magic that makes a dish unforgettable. I tossed in the pasta, coating every strand in that dreamy, golden sauce. One bite in, and my husband grinned.

“If I hadn’t already married you, this would’ve sealed the deal.”

That’s when I understood why Marry Me Chicken Pasta has taken the internet by storm. It’s more than just a catchy name—it’s a meal that wins hearts with every bite. Tender, pan-seared chicken, a vibrant, creamy sauce, and perfectly cooked pasta make it a true crowd-pleaser. And in my home? It’s now a forever favorite.. For those who enjoy exploring different flavor profiles, you might also like this recipe with spices similar to baingan bharta.

Why this Marry Me Chicken Pasta is Special

My version of Marry Me Chicken Pasta stands out because of the homemade sun-dried tomato pesto. It adds a depth of flavor you just can’t get from a jar. Combined with perfectly seared chicken and a touch of Parmesan, this pesto elevates the creamy sauce to something truly unforgettable. You’ll be amazed by how easy it is to create such a restaurant-quality dish right in your own kitchen.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup sun-dried tomatoes, packed in oil, drained
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup fresh basil leaves
• 1/4 cup pine nuts (optional, for pesto)
• 1 lb pasta (penne, fettuccine, or linguine recommended)
• 1 tbsp butter
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup chopped fresh parsley, for garnish

Ingredient Substitutions

• For the cream: Half-and-half or milk can be used instead of heavy cream, but the sauce will be thinner. For a richer sauce, try using full-fat coconut milk.
• For the pasta: Gluten-free pasta can be substituted for regular pasta. Be sure to cook according to package directions.
• For the pine nuts: If you have a nut allergy, or simply don’t have pine nuts on hand, you can omit them from the pesto or substitute with walnuts or sunflower seeds.

Making the Marry Me Chicken

First, we’ll focus on creating the star of the show: the Marry Me Chicken. Season the chicken pieces generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. It’s important to ensure the skillet is hot before adding the chicken to achieve a beautiful sear. For some other delicious chicken recipes, check out our Pollo Loco recipe.

Once the oil is shimmering, add the chicken to the skillet in a single layer. Avoid overcrowding the pan, as this will steam the chicken instead of searing it. Let the chicken cook undisturbed for about 5-7 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Now, let’s make the sun-dried tomato pesto. In a food processor, combine the drained sun-dried tomatoes, Parmesan cheese, garlic, basil leaves, and pine nuts (if using). Pulse until finely chopped, scraping down the sides as needed. If the mixture seems too thick, add a tablespoon or two of the oil from the sun-dried tomatoes to loosen it up.

Return the skillet to medium heat. Add the sun-dried tomato pesto and cook for about 1 minute, stirring constantly, until fragrant. This step enhances the flavors of the pesto and creates a delicious base for the sauce.

Tips for Perfectly Seared Chicken

The key to perfectly seared chicken is a hot pan and a little patience. Make sure your skillet is heated over medium-high heat before adding the chicken. Use an oil with a high smoke point, like olive oil or avocado oil. Don’t overcrowd the pan! Give the chicken pieces enough space to brown properly. Resist the urge to move the chicken around too much. Let it sear undisturbed for a beautiful crust. Finally, use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C). You can learn more about cooking chicken in our article on El Pollo Loco chicken.

Cooking the Pasta and Creating the Sauce

While the pesto is cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining the pasta, reserve about 1 cup of the starchy pasta water. This water is liquid gold! It will help create a luscious, creamy sauce. For some additional tips, check out this helpful article on how to cook pasta.

Once the pesto is fragrant, add the butter to the skillet and let it melt. Pour in the heavy cream and chicken broth. Bring the mixture to a simmer, stirring occasionally. Reduce the heat to low and let the sauce simmer for about 5 minutes, allowing it to thicken slightly.

Now, it’s time to combine everything! Add the cooked pasta to the skillet with the sauce. Toss to coat the pasta evenly. Add the seared chicken back to the skillet and stir gently to combine. If the sauce seems too thick, add a little of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.

Achieving the Perfect Sauce Consistency

The starchy pasta water is the secret to a perfect sauce consistency. It helps to emulsify the sauce, creating a smooth and creamy texture that clings beautifully to the pasta and chicken. Add the pasta water gradually, a tablespoon at a time, stirring well after each addition. You may not need the entire cup, so stop adding when the sauce reaches the desired consistency—not too thick, not too watery, but just right.

Serving and Storing Marry Me Chicken Pasta

Serve your Marry Me Chicken Pasta immediately for the best flavor and texture. This dish is delicious on its own, but it also pairs well with a variety of sides. A simple green salad with a light vinaigrette adds a refreshing contrast to the richness of the pasta. Crusty garlic bread is perfect for sopping up every last drop of the creamy sauce. Steamed or roasted vegetables, like broccoli or asparagus, add a healthy touch. Looking for more serving suggestions? Check out our post on what to eat with baingan bharta for some inspiration.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pasta in a skillet over medium heat, adding a splash of chicken broth or cream to prevent it from drying out. Avoid microwaving, as this can make the chicken tough and the sauce separate. For tips on storing other dishes, take a look at our guide on how long to keep homemade soup in the fridge.

Garnishing Ideas for Marry Me Chicken Pasta

A few simple garnishes can elevate your Marry Me Chicken Pasta from delicious to dazzling. Fresh basil leaves add a pop of color and a fragrant aroma. A sprinkle of grated Parmesan cheese enhances the savory flavors. For a touch of heat, add a pinch of red pepper flakes. These small additions make a big difference in presentation and taste. For more information about pasta and its nutritional benefits, see this article on is pasta healthy?

Frequently Asked Questions

Enjoying Your Marry Me Chicken Pasta

Now that you know all the secrets to making this amazing Marry Me Chicken Pasta, it’s time to head to the kitchen and give it a try! Cooking should be enjoyable, and this recipe is designed to be both easy and rewarding. I hope this dish brings as much joy to your table as it does to mine. Don’t forget to share your experience and let me know what you think! I’d love to hear your feedback and any variations you create. Happy cooking!