Look, I know the name sounds like something your overly confident dating app match would cook on a third date, but hear me out. This pasta dish is legitimately good enough to make people propose—or at least ask for the recipe, which is basically the same thing in food terms. We’re talking about tender chicken in a creamy, herb-laden sauce that’ll make you question why you ever settled for jarred marinara and basic chicken breast.

Why This Recipe is Awesome

This dish is basically relationship goals on a plate. It’s impressive enough to make people think you’re some kind of culinary genius, but simple enough that you won’t have a nervous breakdown trying to make it. The chicken comes out perfectly seasoned and juicy, swimming in a sauce that’s creamy, tangy, and loaded with sun-dried tomatoes and fresh herbs.

The beauty of this recipe is that it looks way fancier than it actually is. Your guests will think you spent hours slaving over a hot stove when really, you just threw some ingredients in a pan and let them work their magic. It’s the cooking equivalent of wearing a really good push-up bra—maximum impact, minimal effort.

Plus, it’s a complete meal in one dish. Protein, carbs, vegetables, dairy—all the food groups are represented, which means you can eat it guilt-free while pretending you’re being balanced and nutritious. One-pan wonder meets comfort food masterpiece, and honestly, what more could you want from life?

Marry Me Chicken Pasta That Actually Lives Up to Its Bold Claims

Recipe by FoodarshiaCourse: DinnerCuisine: Italian, AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

650

kcal

Total time

minutes

Marry Me Chicken Pasta is a creamy, flavorful dish that combines tender chicken with a rich sun-dried tomato and Parmesan sauce, all tossed with pasta. It’s called “marry me” chicken because it’s so good, people might just propose after tasting it!

Ingredients

For the Chicken:
1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp Italian seasoning
2 tbsp olive oil
For the Pasta & Sauce:
12 oz penne or rigatoni pasta
3 cloves garlic, minced
1/2 cup white wine (or chicken broth)
1/2 cup sun-dried tomatoes, chopped
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
2 tbsp fresh basil, chopped (or 1 tsp dried)
1 tsp red pepper flakes (optional)
Salt and pepper to taste
1/2 cup reserved pasta water

Directions

Cook the pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
Season the chicken with salt, pepper, garlic powder, and Italian seasoning.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 6-7 minutes until golden brown and cooked through (165°F internal temp). Remove chicken and set aside.
In the same skillet, add minced garlic and cook 30 seconds until fragrant. Add white wine and sun-dried tomatoes, scraping up any browned bits from the bottom of the pan.
Reduce heat to medium-low and add heavy cream. Simmer 2-3 minutes until slightly thickened.
Add cooked pasta and chicken back to the skillet. Toss with Parmesan cheese, basil, and red pepper flakes if using.
Add pasta water a little at a time until sauce reaches desired consistency. Season with salt and pepper to taste.
Serve immediately garnished with extra Parmesan and fresh basil.

Notes

The sauce coats every strand of pasta, creating a silky, savory, and slightly tangy dish that feels both cozy and elegant. Perfect for weeknight dinners, date nights, or when you want to impress without spending hours in the kitchen.

Common Mistakes to Avoid

Overcooking the chicken because you’re paranoid about food poisoning. Nobody wants rubbery chicken, even if it’s swimming in the world’s best sauce. Use a meat thermometer if you’re nervous—165°F is your magic number, then get that chicken out of there.

Adding the cream too early and watching it curdle. Heavy cream can be dramatic when it gets too hot too fast. Add it at the end and keep the heat medium-low, unless you enjoy chunky, separated sauce that looks like it belongs in a horror movie.

Skipping the pasta water. That starchy water is liquid gold for bringing your sauce together. Save at least a cup before you drain those noodles—it’s the secret to silky, clingy sauce that actually sticks to your pasta instead of pooling at the bottom of the bowl.

Using pre-shredded Parmesan. I get it, grating cheese is annoying, but that pre-shredded stuff is coated with anti-caking agents that prevent it from melting smoothly. Fresh-grated cheese melts like a dream and tastes infinitely better.

Not seasoning as you go. Taste everything at every step. Under-seasoned food is just sad, and we’re not here to make sad food. Salt brings out flavors, so don’t be shy about it.

Alternatives & Substitutions

No sun-dried tomatoes? Cherry tomatoes work great—just halve them and let them cook down a bit. Roasted red peppers from a jar also add great flavor and color, plus they’re already soft so they integrate perfectly.

Want to lighten it up? Half-and-half instead of heavy cream still gives you creaminess without quite as much richness. Greek yogurt stirred in at the end works too, though it won’t be as indulgent. Sometimes we make sacrifices for our jeans.

Chicken thigh people, this one’s for you. Boneless, skinless thighs work amazingly here and are pretty much impossible to overcook. They stay juicier and have more flavor than breasts, plus they’re usually cheaper. Win-win-win.

Pasta flexibility is real. Penne, rigatoni, fusilli—anything that holds sauce well works. Even spaghetti is fine if that’s what you’ve got. Don’t let pasta shape gatekeepers ruin your dinner plans.

Herb situation getting complicated? Dried herbs work fine—just use about half the amount and add them earlier so they have time to rehydrate and release their flavors.

FAQ (Frequently Asked Questions)

Will this actually make someone propose?

I mean, probably not, but it might get you some very enthusiastic compliments and requests for seconds. Sometimes that’s better than a ring anyway.

Can I make this ahead?

The sauce reheats beautifully, though you might need to add a splash of cream or pasta water to loosen it up. Cook the pasta fresh though—reheated pasta is never quite the same.

What if I don’t have white wine?

Chicken broth works, or you can just skip the liquid entirely and let the tomatoes provide the moisture. The dish will still be delicious, just slightly less complex.

Is this actually healthy?

It’s got protein, vegetables, and dairy, so you’re hitting multiple food groups. Is it a health food? Probably not, but it’s not the worst thing you could eat either.

Can I use different cheese?

Asiago, Romano, or even sharp cheddar work well. Just avoid anything too mild—you want cheese with some personality to stand up to all those other flavors.

What sides go with this?

Honestly, it’s pretty complete on its own, but a simple green salad or some garlic bread never hurt anyone. Keep it simple and let the pasta be the star.

How do I know when the chicken is done?

Internal temp of 165°F, or cut into the thickest piece—it should be white all the way through with clear juices. No pink, no worries.

Final Thoughts

There you have it—a pasta dish that’s impressive enough for date night but easy enough for a Tuesday. It’s comfort food with a fancy twist, and honestly, sometimes that’s exactly what we need in our lives.

The best part about this recipe is watching people’s faces when they take that first bite. You’ll look like a culinary rockstar, even though you basically just stirred things in a pan and hoped for the best. Sometimes the simplest techniques create the most magical results.

Now go make this and prepare for some seriously enthusiastic dinner reviews. Your kitchen confidence is about to get a major boost, and that’s always a beautiful thing.

Marry Me Chicken Pasta That Actually Lives Up to Its Bold Claims

Why This Recipe is Awesome