Delicious Marry Me Pasta

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Marry Me Pasta has completely stolen my heart, and I’m not even exaggerating when I say this might be one the best paste i love to make. The first time I served this creamy, garlicky pasta with sun-dried tomatoes to my partner, he went silent for a solid minute because he were too busy devouring it. The name isn’t just cute marketing either because this dish is seriously proposal-worthy. Marry Me Pasta is rich, comforting, and packed with so much flavor that you’ll be making it on repeat.

What Exactly Is Marry Me Pasta?

So where did this dreamy name come from? Marry Me Pasta is a creamy Italian-inspired pasta dish featuring tender chicken, sun-dried tomatoes, garlic, and fresh basil in a luscious cream sauce with Parmesan cheese. Legend has it that this pasta is so delicious, it’ll make someone propose to you on the spot. While I can’t guarantee a ring, I can promise you’ll fall head over heels for this recipe. It’s basically all the best flavors of Italy in one gorgeous bowl.

What You’ll Need for Marry Me Pasta

Let’s talk about what goes into making this incredible Marry Me Pasta. The ingredients are simple and you can find everything at your regular grocery store, which makes this fancy-tasting dish totally doable for a weeknight.

For the Chicken:

• Boneless, skinless chicken breasts (1½ lbs, about 2-3 breasts): Cut them into bite-sized pieces for easier cooking and eating. Chicken thighs work great too if you prefer dark meat, and they stay even more juicy.
• Italian seasoning (1 teaspoon): This blend of herbs adds so much flavor. You can make your own by mixing dried basil, oregano, and thyme if that’s what you have.
• Salt and pepper (to taste): Season generously because well-seasoned chicken makes all the difference.
• Olive oil (2 tablespoons): For cooking the chicken until it’s golden and delicious.

For the Sauce:

• Butter (3 tablespoons): Adds richness to the sauce. You could use more olive oil instead, but butter gives it that restaurant-quality flavor.
• Garlic cloves (4-5, minced): Don’t skip the garlic because it’s essential to the flavor profile. Fresh garlic is way better than the jarred stuff here.
• Sun-dried tomatoes (½ cup, chopped): Use the kind packed in oil and drain them well. They add this sweet, tangy, concentrated tomato flavor that’s absolutely amazing.
• Red pepper flakes (½ teaspoon): Optional but highly recommended if you like a little kick. You can adjust to your spice preference.
• Heavy cream (1½ cups): This creates that luxurious, creamy sauce. Half-and-half works in a pinch, but heavy cream gives you the best texture.
• Chicken broth (½ cup): Thins out the sauce slightly and adds savory depth. Low-sodium is best so you can control the salt level.
• Parmesan cheese (¾ cup, freshly grated): Please use freshly grated Parmesan instead of the pre-shredded stuff. It melts so much better and tastes way more amazing.
• Fresh basil (¼ cup, chopped): This brightens up the whole dish with fresh, herby flavor. Dried basil just doesn’t compare, but you can use it if needed.

For the Pasta:

• Pasta (12 oz): Penne, rigatoni, or farfalle all work beautifully. I love penne because the sauce gets inside the tubes. Cook according to package directions until al dente.

For Garnish:

• Extra Parmesan cheese: Because more cheese is always a good idea.
• Fresh basil leaves: For that pretty finishing touch.
• Black pepper: A fresh crack on top adds a nice finishing note.

Simple Steps to Make Marry Me Pasta

Okay, let’s make this gorgeous Marry Me Pasta happen. The process is actually pretty straightforward, and most of it happens in one pan, which means less cleanup. That’s always a win in my book.

Cook the Pasta

First things first, bring a large pot of salted water to a boil. Cook your pasta according to the package directions until it’s al dente, which usually means about a minute less than the package suggests. Before draining, scoop out about a cup of pasta water and set it aside. This starchy water is liquid gold for adjusting your sauce later. Drain the pasta and set it aside.

Season and Cook the Chicken

While your pasta is cooking, cut your chicken breasts into bite-sized pieces. Season them generously with Italian seasoning, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken in a single layer.

Cook for about 5-6 minutes, flipping halfway through, until the chicken is golden brown and cooked through. The internal temperature should reach 165°F if you want to check with a thermometer. Remove the chicken from the skillet and set it aside on a plate. Don’t worry if there are some tasty brown bits stuck to the pan because those add flavor to your sauce.

Build the Sauce

In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until it’s fragrant but not browned. Garlic burns quickly, so keep an eye on it. Then add the chopped sun-dried tomatoes and red pepper flakes. Cook for another minute, stirring frequently.

Pour in the heavy cream and chicken broth, stirring to combine everything. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Let it simmer for about 3-4 minutes until it starts to thicken slightly. The sauce should coat the back of a spoon.

Add the Cheese and Chicken

Remove the skillet from heat and stir in the freshly grated Parmesan cheese. It should melt smoothly into the sauce, creating this incredibly creamy, dreamy texture. If your sauce seems too thick, add a splash of that reserved pasta water to thin it out to your liking.

Return the cooked chicken to the skillet along with the chopped fresh basil. Stir everything together so the chicken gets coated in that gorgeous sauce. Taste and adjust the seasoning with more salt and pepper if needed. I usually add an extra pinch of salt at this point.

Combine with Pasta

Add your drained pasta to the skillet and toss everything together until every piece of pasta is coated in that luscious creamy sauce. If the sauce is too thick, add more pasta water a little at a time until you reach the perfect consistency. The pasta should be well-coated but not swimming in sauce.

Serve It Up

Transfer your Marry Me Pasta to a serving dish or individual bowls. Top with extra Parmesan cheese, fresh basil leaves, and a crack of black pepper. Serve immediately while it’s hot and the sauce is at its creamiest. This is the kind of dish that tastes best fresh, so dig in right away.

Perfect Pairings and Serving Ideas

This creamy chicken pasta is pretty rich and filling on its own, but I love serving it with a crisp green salad dressed with a simple lemon vinaigrette to cut through all that creaminess. Garlic bread is always a winner for soaking up any extra sauce on your plate. For a lighter side, roasted asparagus or green beans work beautifully. If you’re planning a full Italian-inspired dinner, my Boursin Pasta makes another fantastic option for a pasta bar setup where guests can choose their favorite, but trust me Marry Me Pasta is the BEST !

Pro Tips for Success

• Don’t overcook the chicken: Dry chicken ruins this dish. Cook just until it reaches 165°F internally, then remove it from the heat. It’ll continue cooking slightly as it rests and when you add it back to the hot sauce.
• Use freshly grated Parmesan: I know I mentioned this already, but it’s so important. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. Freshly grated melts like a dream.
• Save that pasta water: The starchy pasta water is perfect for adjusting your sauce consistency. It helps the sauce cling to the pasta better than regular water would.
• Toast the garlic gently: Burned garlic tastes bitter and will ruin your sauce. Cook it just until fragrant, which takes about 30 seconds over medium heat.
• Quality sun-dried tomatoes matter: The oil-packed ones have way more flavor than the dried ones you have to rehydrate. Drain them well before using so they don’t make your sauce oily.
• Let the sauce simmer: Don’t rush the simmering step because this is when the flavors meld together and the sauce thickens to the perfect consistency.
• Make it ahead partially: You can cook the chicken and make the sauce up to a day ahead. Store them separately in the fridge, then reheat gently and toss with freshly cooked pasta when ready to serve.
• Adjust the spice level: If you’re sensitive to heat, skip the red pepper flakes entirely. If you love spice, bump it up to a full teaspoon or add a pinch of cayenne.

Common Questions About This Recipe