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Marry Me Chicken Pasta 🍝
They say this is the pasta that gets you a proposal. I am not making any promises, but it is the kind of creamy, golden, sun-dried-tomato dinner that makes someone go quiet at the table and then quietly ask for seconds. It comes together in one pan in about half an hour, which is exactly my love language: big payoff, small cleanup. I make mine with farfalle so every little ruffle grabs onto that sauce.
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Equipment
- 1 Pot for cooking pasta
- 1 Mixing Bowl
- 1 Deep Pan
- 1 Whisk
Ingredients
- 1 lb pasta Farfalle
- 2 whole, large Boneless and skinless chicken breast sliced in half to make them thinner
- 2 tsp Italian seasoning
- 1 tsp Garlic powder
- 1 tsp Paprika
- 1 tsp Salt and pepper more to taste
- 1 tsp Red pepper flakes optional
- 2 tbsp Olive oil
- 4 tbsp Butter
- 3 whole Garlic cloves minced
- 1/2 whole Small onion minced
- 4 tbsp Flour
- 2 cups Chicken broth or Vegetable broth
- 1 cup Heavy cream
- 1.5 cup Parmesan cheese freshly grated
- 1 cup Sun-dried tomatoes with oil
Instructions
- Boil salted pasta water and cook past until al dente (about 1 minute less than what is on the package).
- Mix Italian seasoning, garlic powder, paprika, salt and pepper togther.
- Season sliced chicken breasts with half of the mixed seasonings.
- In a deep pan, heat olive oil on medium heat.
- Cook seasoned chicken breasts on each side for about 6-7 minutes. Remove from pan and set aside.
- In the same pan chicken was cooked in, add butter and melt.
- Add onions and garlic and cook for 2-3 minutes.
- Add flour and stir to combine into garlic and onions.
- Whisk in chicken broth, heavy cream, and parmesan cheese.
- Add sun dried tomatoes.
- Allow it to thicken for 5-7 minutes.
- Once it boils, add in cooked pasta and return cooked chicken to the pan.
- Taste for salt and pepper if needed.
- Serve with more grated parmesan cheese.
- Enjoy!
Nutrition
Tips for Making This Recipe
Farfalle is my pick (those ruffles grab the sauce), but penne or rigatoni work too. Use sun-dried tomatoes packed in oil and sear the chicken in a spoonful of that oil for extra flavor. Sear, then simmer — get real color on the chicken first; it builds the base of the sauce. Loosen with a splash of pasta water so it stays silky, and wilt in a handful of spinach at the end if you like.
Frequently Asked Questions
Why is it called Marry Me Chicken?
The story goes that it’s so good it’ll earn you a proposal. The pasta version stretches that creamy sun-dried-tomato chicken into a full one-pan dinner.
What pasta is best?
Short shapes that hold sauce — farfalle, penne, or rigatoni.
Can I use chicken thighs?
Absolutely — boneless thighs stay extra juicy. Just sear them a little longer.
Can I make it ahead?
The sauce is best fresh, but you can sear the chicken and prep the sun-dried tomatoes and garlic earlier, then finish in about 15 minutes at dinner.
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