I really hope you enjoy this Marry Me Chicken Recipe with Pasta. If you do, please let me know in the comments below. I LOVE reading your comments ❤.
WHY YOU WILL LOVE THIS RECIPE
Very rarely does a recipe like this Marry Me Chicken Recipe with Pasta come into existence.
This delicious chicken recipe is world famous for a reason.
I mean, this recipe is insane…
Insanely good.
It’s pan-fried Parmesan-crusted chicken gently mixed in a luscious sauce made with sun-dried tomatoes, heavy cream, lots of garlic and so many more incredible ingredients.
Oh and tossed with some pasta?
You’ll want to make this creamy chicken pasta all the time ❤!
Imagine biting into super flavorful chicken smothered in a glorious rich tomato cream sauce…
The chicken with that Parmesan crust and butter garlicky goodness will melt in your mouth… And the sauce?
My goodness… That creamy sauce with sundried tomatoes will make you wonder where it’s been all your life.
Those bits of sundried tomatoes will burst in your mouth with the most incredible sweet flavor while the heavy cream will work its creamy magic on your tastebuds.
Every single ingredient in this dish brings magic to the table and I just know you’ll adore this Marry Me Chicken Pasta Recipe to bits and pieces 💖.
It’s one of the most delicious pasta dinners out there. I have no words.
Every bite will make you crave more.
And I can’t wait for you to try it.
Want to know a few more reasons why you’ll love this absolute winner of a recipe?
- Marry Me Chicken is one of the most popular chicken dishes in recent times and for good reason too. This recipe is a wonderful way to try this world famous chicken recipe. You’ll get to try something new (and delicious!) and know what’s trending out there. Win-win!
- This Marry Me Chicken Pasta recipe is made with easy to find simple ingredients. There are no exotic rare ingredients in this delicious dish which makes it easy to find the full list of ingredients at your local grocery store and cook on those busy weeknights without a problem!
- Oh and it’s perfect for date night (it’s called Marry Me Chicken for a reason!). But hey, you can make it for your family too (the entire family will adore it) and it’s easy enough to meal prep and make it on those busy weeknights as well. This recipe just does it all, it’s amazing! One of the best pasta dishes ever.
- It also involves a pretty easy and straightforward cooking process. No complex cooking steps here. This is a pretty easy recipe. It’s also ready in less than an hour (the cooking time doesn’t go beyond an hour!). You’ll get a wholesome meal in less than an hour without any difficult to follow cooking steps, how awesome is that? Super easy for those busy weeknights!
- This easy pasta recipe is so delicious, you can go ahead and serve it at a party or special occasion and impress all your guests. Such a deliciously awesome party dish to serve at a special occasion! Literally tastes like you’ve ordered it from a restaurant.
- And it’s such a comforting recipe… every bite feels like a cozy warm hug. This marry me pasta is the ultimate comfort food. So creamy and comforting, one of the most delicious recipes ever. You’ll fall in love at first bite and every bite will make you feel loved. And hey, you deserve that ❤.
How comforting are some recipes, right? Would you like to explore more? Check out our collection of absolutely lip-smacking Pasta, Chicken & Meat and Cozy Winter recipes.
If you love pasta as much as we do and are always craving more, check out another one of our personal favorites:
- Best and Easy Creamy Garlic Canned Tuna Pasta Recipe
- Best One Pot Zucchini Mushroom Pasta {Creamy Vegan Recipe}
WHAT IS MARRY ME CHICKEN?
With a name as intriguing as “Marry Me Chicken”, you may be wondering what the heck this dish is!
Well… the name of this easy recipe does have something to do with marriage.
Rumor has it that whoever you make this chicken dish for will love it so much, you’ll get a marriage proposal from them! They’ll be entranced by this dish AND your cooking skills.
A marriage proposal! It’s a pretty romantic dish if you think about it. Makes it perfect for date night 😉.
But hey, this dish doesn’t need to stick to just date night! You can make it for your family too (it’ll definitely become an entire family favorite, so good!) or anyone you love really.
Everyone will love it.
And YOU will adore it too!
Coming to what Marry Me Chicken is and how it tastes…
Marry Me Chicken is a deliciously flavorful chicken dish that has been getting super popular around the world for a pretty long time now and for good reason too.
It shouldn’t be confused with the “Engagement Chicken” by Ina Garten. Ina Garten’s recipe is different from this one.
So yes…
There are many versions of this delicious chicken recipe out there today, but the main thing that makes this dish Marry Me Chicken usually remains the same…
Deliciously flavorful chicken, gently tossed in a creamy garlicky sauce made with heavy cream, sun-dried tomatoes and Parmesan cheese (pretty similar to Tuscan chicken pasta but not exactly the same thing as Tuscan chicken pasta!).
Mmm… incredible.
Every bite will be an explosion of the most delicious flavor.
I mean, imagine Parmesan and herb-crusted golden brown pan-fried tender chicken gently tossed in the most gorgeously lush creamy sauce made with butter, onions, garlic, sun-dried tomatoes, chicken broth, heavy cream, Parmesan cheese, Italian seasoning…
Such simple ingredients but a flavor that’s out of this world. It’s one of the best pasta dishes ever!
You’ll make this pasta version of Marry Me Chicken over and over again. It’ll win over your heart right from that first bite!
This is my version of this popular recipe and I hope you love it as much as we do. I can’t wait for you to try it ✨.
I’ve also mixed my Marry Me Chicken with some delicious al dente pasta. The end result is out of this world!
The flavors of the golden brown chicken, the creamy sauce made with sundried tomatoes and al dente pasta meld together to give us a bowl of so many incredible flavors… it’s insane.
You can share your stories with this recipe in the comments below too whether this is the first time you’re trying this recipe or if you’ve already had it multiple times before, I would love to hear all about it!
INGREDIENTS & SUBSTITUTIONS FOR MARRY ME CHICKEN RECIPE WITH PASTA
For complete list of ingredients with exact measurements, please scroll down to the Recipe Card.
For the pasta:
- Penne pasta- I prefer using penne pasta in this pasta version of Marry Me Chicken. I love how it’s got those ridges and is hollow on the inside, just right to hold all that creamy sun-dried tomato sauce in. You can use any type of pasta you love! I prefer using short pasta here such as ziti, fusilli, rigatoni, farfalle… but you can also use spaghetti, fettuccine or even bucatini (it can hold all the sauce in too!) if you like.
For the chicken:
- Chicken- I’ve used boneless skinless chicken breasts sliced into chicken cutlets here. I prefer cutting my chicken this way in this Marry Me Chicken recipe. That’s because it’s so much quicker and easier to just slice the chicken into cutlets, coat them in the flour and then cook them all together rather than cutting the chicken into many bite-sized pieces, coating them in the flour mixture and pan-frying them. You can use boneless skinless chicken thighs too (or even skin-on chicken thighs) if you prefer.
- Salt and black pepper- Essential seasonings to add flavor to our chicken.
- Garlic powder- Just a little garlic powder to add that hint of garlic to our tender chicken without being too overpowering. You can also use fresh smashed and minced garlic.
- Thyme- We’ve used dried thyme here to add a hint of peppery sweetness to our chicken. You can use fresh thyme as well. You can use Italian seasoning if you don’t have both thyme and oregano.
- Oregano- A little oregano will lend an herbiness to our chicken that works really well here and brings all the flavors together. I’ve used dried oregano but you can use fresh oregano as well. You can also use Italian seasoning if you don’t have both thyme and oregano.
- All purpose flour- Dredging our chicken in some flour and then pan-frying it gives it that slight crisp, gorgeous golden brown color and delicious flavor that helps it hold its own in a strong tomatoey sauce like this one. You can also use cornstarch.
- Parmesan cheese- We mix some fresh grated Parmesan cheese into our flour to give our chicken a cheesy crust and flavor. It’s absolutely incredible. Please use only fresh Parmesan cheese here. Pre-grated Parmesan may not melt as easily. You may be left with a clump of Parmesan cheese that just refuses to melt and it’s not worth it.
- Olive oil- I used olive oil here. You don’t have to stick only to olive oil though, you can use any cooking oil you prefer.
- Butter- How can you not go crazy when butter and garlic are involved? Butter infuses our chicken with all those herb and garlic flavors, giving us a chicken that tastes out of this world. Butter just makes everything better ❤.
- Fresh garlic- Smashed and minced garlic works wonders with the butter to create a satisfying base for our chicken to cook in. I mean, butter garlic is unbeatable and paired with this Parmesan crusted chicken? It’ll be one of the best things you’ve ever had!
For the creamy sauce:
- Olive oil- We need just a little more olive oil here. I’ve used olive oil but you can use whatever cooking oil you prefer. You don’t need to stick only to olive oil. You can use sundried tomato oil from your sundried tomatoes too!
- Butter- And of course some more butter to add to the depth and richness of this sauce. Delish!
- Onion- One of the best flavor enhancers ever! We dice our onions and sauté them until they turn a little brown and smell absolutely delicious. I’ve used red onions here but you can use any type of onion you prefer.
- Fresh garlic- Ooh we use freshly smashed and minced garlic to make things a bajillion times more delish!
- Chicken broth- Delicious rich chicken broth will add an umami flavor to your Marry Me Chicken pasta. I mean, imagine all that butter, garlic, onions, chicken broth, heavy cream, sun-dried tomatoes, herbs and tomato paste cooking together… It’ll give us the most glorious flavor ever. You can substitute with chicken stock, chicken bouillon concentrate mixed with water, chicken bouillon cube dissolved in water or even vegetable broth. You can use only water too but I don’t suggest it. If you’re using water add just 1/4th cup.
- Heavy cream- We add some thick, smooth and sumptuous heavy cream into our butter onions mixture to make the sauce silky, creamy and rich. This is a cream sauce and heavy cream helps add all that creamy goodness. You can use coconut milk or coconut cream too. Maybe even half and half (single cream) but be careful it doesn’t split.
- Sun-dried tomatoes- I had no idea sun-dried tomatoes could work so well in a recipe like this one until I tried it myself. Make sure you drain your sun-dried tomatoes and cut them into 1-inch bite-sized pieces before adding them to the sauce. Sun-dried tomatoes absorb all that chicken and sauce flavor becoming mini flavor bombs in the process. Each bite of those sun-dried tomatoes will lead to the most delicious burst of sweet flavor in your mouth. It’s amazing. Oh and sun-dried tomatoes add a delicious hint of tomato flavor too. Win-win! If you have fresh tomatoes, you can use those fresh tomatoes and make some sun-dried tomatoes at home as well.
- Tomato paste- Some concentrated tomato flavor really amps up the flavor of our delicious cream sauce along with sundried tomatoes here in the pasta version of Marry Me Chicken. We don’t use too much because we don’t want it to be overpowering. We want that creaminess with a hint of tomato flavor. Yum! You can use tomato puree if you don’t have tomato paste.
- Thyme- Thyme adds a subtle peppery woody sweetness to our creamy sauce. You can use fresh thyme as well. You can use Italian seasoning if you don’t have either or both thyme and oregano.
- Oregano- We use a little oregano to bring all the flavors together and add some delicious herbiness to our cream sauce. I’ve used dried oregano but you can use fresh oregano as well. You can also use Italian seasoning if you don’t have both thyme and oregano.
- Sugar- I like adding just a little sugar here to cut down on the acidity of the tomatoes. You can use a little honey or brown sugar instead too.
- Black pepper- A seasoning essential!
- Red pepper flakes- We add just enough red pepper flakes to add a hint of flavor without making our flavorful sauce super spicy. You can always add more red pepper flakes if you like a spicer sauce. If you want medium heat or high heat 🔥, you can add paprika and/or a hot sauce along with red pepper flakes.
- Parmesan cheese- Good old Parmesan cheese. Brings the entire sauce together in all that rich salty goodness. Why and HOW is Parmesan cheese so incredible 💖? Oh and once again, please use only a block of fresh Parmesan cheese. Pre-grated Parmesan may not melt as easily. You may be left with a clump of Parmesan cheese in your sauce that just refuses to melt and it’s not worth it!
- Salt- To be added only after you give your final sauce a good taste. That’s because it’ll already have salt from the cooked chicken, chicken broth and Parmesan cheese.
Optional Ingredients:
- Fresh basil- I love garnishing my Marry Me pasta with some fresh basil. That fresh basil cuts through our creamy tomatoey sauce giving us a final dish that tastes pretty awesome. Fresh basil is optional here.
- Some more Parmesan cheese- Grated over your bowl of pasta. Cause why not 😉?
Once again, for exact ingredient measurements and complete list of ingredients, please scroll down to the Recipe Card.
Looking for more main dish ideas? Check out our collection of absolutely lip-smacking Main Dish (Lunches & Dinners), Stovetop Recipes and Party/Special Day recipes.
RECIPE & DIET VARIATIONS YOU CAN TRY
This Marry Me Pasta recipe is pretty incredible. It uses super simple ingredients (you’ve probably seen the full list of ingredients already). There are a bajillion different things you can do with it!
This recipe is deliciously versatile. Here are a few variations you can try:
- I love penne pasta here but you can use any type of pasta you love! I prefer using short pasta such as ziti, fusilli, rigatoni, farfalle… but you can also use spaghetti, fettuccine or even bucatini (it can hold all the sauce in too!) if you like.
- You can use boneless skinless chicken thighs in place of chicken breast here if you prefer. Or any cut of chicken really, as long as it’s boneless!
- I prefer cutting my chicken into cutlets but you can also use whole breasts. You can also cut your chicken into small pieces.
- You can use any meat you prefer as well. This Marry Me Chicken recipe works super well with shrimp and fish.
- Are you vegetarian or just don’t want to use meat? Go ahead and use cottage cheese, tofu, mushrooms, chickpeas or potatoes instead of chicken. You can also use vegetable broth instead of chicken broth and use vegetarian Parmesan cheese.
- Go ahead and add some more flavor enhancers (this dish doesn’t need it but you can!) such as extra onion powder (onion powder works well here), garlic powder, dijon mustard or your favorite Italian seasoning to your delicious pasta for added fun flavor. You can add fresh herbs or dry herbs. You can add maybe even cajun seasoning.
- You can use veggie broth, seafood broth or beef broth instead of chicken broth or chicken stock.
- You can always use more heavy cream for a creamier sauce. Just make sure you give your sauce a taste to adjust the seasoning.
- Looking for an alternative to heavy cream? Go ahead and use half and half (single cream), coconut milk or coconut cream! You can maybe try using Greek yogurt.
- If your sun-dried tomatoes are packed in oil, you can use some of that sundried tomato oil instead of/along with the olive oil. That’s some delicious flavor and it’ll add to this flavor-rich recipe.
- Go ahead and use an immersion blender in Step 6 if you prefer a smooth and silky sauce. I love those bits of onion, garlic and herbs but if you don’t, this is always an option! Oh and also, add your sundried tomatoes after using the immersion blender cause that flavor is incredible and I don’t want you missing out on it.
- This isn’t something I’ve faced with this recipe but if you prefer a thicker pasta sauce, go ahead and add a tablespoon of cornstarch slurry (some cornstarch mixed with a little water) or even more Parmesan cheese to your creamy sauce.
- If you prefer a thinner pasta sauce, add some pasta water, milk or broth to your sauce. You can add heavy cream as well but don’t cook it too much or else it’ll start to thicken up again. You may need to add a little more salt so always give your tomato cream sauce a taste once again.
- Make a delicious cheese blend of cheeses you love and know will go well with this creamy chicken pasta. I sometimes love adding some mozzarella cheese along with Parmesan cheese. It makes this easy pasta recipe even cheesier, richer and so much more fun.
- You can also go ahead and use rotisserie chicken if you’re in a hurry.
- Make it a complete meal and even heartier by adding some delish veggies to your Marry Me Chicken recipe. You can add broccoli (looking for a creamy broccoli dish? Check out our Homemade Fried Broccoli with Creamy Sauce Recipe), cauliflower, spinach, carrots, mushrooms, artichoke hearts, bell peppers, corn… It’s all your choice.
- Add just a little lemon juice and/or lemon zest to your delicious pasta towards the end for a fresh bright tang of flavor.
- Prefer spice in your creamy chicken pasta? Go ahead and add some paprika, more red chili flakes or even hot sauce such as sriracha sauce to your pasta dish. Be careful though!
- Don’t want to use pasta or aren’t really in the mood for it? There’s so much you can do! You can use brown rice pasta or maybe even zucchini noodles or spaghetti squash. You can serve your Marry Me Chicken over rice too! Or maybe even cauliflower rice? You can also serve your creamy sauce and chicken over some spiralized vegetables or even veggies that have been sautéed in butter, grilled or roasted. Perhaps just garlic bread? Or over mashed potatoes? There are loads of other alternatives to pasta out there that you guys can check out!
Note- If you think you have an ingredient that you feel is suitable as a substitute for a certain ingredient in this recipe, according to your dietary preference, you can use it and let us know how it works as a substitute in the comments below. I’ll then add it in as an adaptation suggestion here. This will help so many others with the same diet preference as yours.
HOW TO COOK MARRY ME CHICKEN RECIPE WITH PASTA [Step-by-Step Instructions with Photos]
For exact ingredient measurements and instructions without photos, please scroll down to the Recipe Card.
Please keep in mind that I go into lots of detail in all my recipes so you get to know all the super important tips and tricks when it comes to making a particular recipe. I always want you to make the BEST of whatever you’re cooking ❤.
STEP 1: MAKE THE PASTA
I love making my pasta and getting that out of the way!
So yes, go ahead and make your pasta in a large pot of salted water and cook according to package instructions until it’s al dente.
You can reserve a cup of pasta water as well in case you need it when making the cream sauce. I haven’t ever had to use it in this recipe but I always remove some just in case 😉.
Set your al dente pasta aside and move to the next step.
STEP 2: GET THE CHICKEN READY
Take your boneless skinless chicken breasts and cut them into cutlets.
Cut each boneless breast into two cutlets.
It’s best to do this over a cutting board. Place your palm over the chicken breast and slice it horizontally in the middle using a sharp knife giving you two halves of the chicken breast.
Be careful.
It took me quite a bit of practice to get good at this and I still make mistakes so don’t worry if your chicken cutlets don’t look perfect ❤.
Do this with all the chicken breasts you have.
We’re slicing our chicken breasts into cutlets for two main reasons:
- Even cooking; and
- You’re essentially turning two chicken breasts into four chicken cutlets. This makes it easier to serve to more than two people so yay 💃🏻.
You can pound your chicken cutlets with a meat pallet if they’re too thick. Keep in mind though that your cutlets don’t need to be too thin.
Transfer your chicken cutlets to a large bowl.
Now, add in salt, black pepper, garlic powder, thyme and oregano.
Mix really well.
You can leave your chicken to marinate for some time or you can go ahead and continue with the recipe.
So yes…
STEP 3: DREDGE THE CHICKEN
In another bowl, add the flour and Parmesan cheese.
Mix well together.
Now, gently place a chicken cutlet into the flour and Parmesan cheese mixture.
Press the chicken down onto the mixture so that it gets dredged really well.
Turn the cutlet and repeat.
Make sure the chicken cutlet is covered in the Parmesan cheese and flour mixture.
Very gently dust off the cutlet and place it on the side on a clean dry surface.
Repeat with all your chicken cutlets.
Set aside and move to the next step.
STEP 4: PAN-FRY THE CHICKEN
Take a large skillet.
We will also be making our creamy sauce in this large skillet as well as finishing everything off in it so make sure it’s large enough.
You can use a medium-sized skillet too but a large skillet is always best here.
Heat olive oil and butter in your large skillet over low heat.
Once the butter starts to melt, add your smashed and minced garlic. Don’t add all your garlic if you’re pan-frying your chicken in batches. Save some garlic for the next batch.
Stir for a minute or two with a wooden spoon or ladle until you start to smell that incredible butter garlic aroma ❤.
Raise the heat to medium low heat and add your chicken cutlets. You may have to cook your chicken in batches. Please don’t overcrowd the pan.
Don’t touch your chicken for a few minutes when you add it to the pan. Let it form that Parmesan crust.
Cook until it has turned a gorgeous golden brown on one side. This may take about 5 to 6 minutes. This will depend on your stove, the size and thickness of your chicken cutlets and your skillet.
Gently turn the chicken cutlets and let them cook on the other side until they turn golden brown too. This may take about 5 to 6 minutes as well.
Once 5 to 6 minutes are up, you can cook your chicken cutlets a little more if you want extra browning.
Remove the chicken cutlets and set aside on a plate without tissues. Oh and remove the brown garlic bits and keep them with your cooked chicken cutlets too! That’s some good flavor right there. It’ll make the end result even more delish.
Discard any super dark burnt garlic bits, these are more common when you’re pan-frying the second batch of chicken.
Go ahead and cook your second batch of chicken the same way.
You may need to add a little more oil, butter and smashed garlic.
Your second batch of chicken may cook faster too.
Don’t discard of any chicken bits and oils.
You can give your chicken a try. It’s one of the most delicious chicken cutlets ever! 😍
STEP 5: COOK THE ONIONS
To the same pan over medium-low heat, add oil and butter.
Once the butter starts to melt, add your diced onions.
Cook the onions until lightly brown. Mix them with those chicken juices and bits at the bottom of the pan.
Those chicken bits and juices at the bottom of the pan add lots of flavor.
I like spreading the onions over the pan for a few minutes before mixing them and then spreading them again for faster cooking, hehe 😊.
Your onions may look brown really fast thanks to those chicken juices at the bottom of the pan but let them cook nicely until you can visibly see their corners start to caramelize a little. Mmm, that delicious nutty sweet aroma of browned onions ❤.
Your onions may take about 5 to 6 minutes to turn a medium brown.
Now add garlic and sauté with a wooden spoon or ladle for a minute or two.
STEP 6: MAKE THE SAUCE
And now to your garlic and onions mixture, pour in the chicken broth or chicken stock and mix everything together.
Cook for about 5 minutes until the chicken brothor chicken stock reduces a bit and comes to a gentle boil.
Now reduce the heat to low.
Add the heavy cream, sun-dried tomatoes, tomato paste, thyme, oregano, sugar, black pepper and red pepper flakes. Everything EXCEPT for salt and Parmesan cheese.
Gently mix everything together.
Raise the heat back to medium low or medium heat (not medium-high heat) and let the sauce cook until it starts to thicken up and comes to a gentle boil.
It will darken just a little bit too and will become more orange-ish. This will take about 6 to 7 minutes.
Don’t worry if your sauce looks thin, it’ll thicken up as it cools down plus we’re adding Parmesan cheese too which will thicken it up as well.
Now add Parmesan cheese and mix well.
STEP 7: FINISH MAKING YOUR MARRY ME PASTA
Add the cooked chicken with all its juices and browned garlic bits into the sauce.
Cover the tender chicken cutlets with the sauce and gently toss until all the chicken cutlets are covered in the sauce.
Let the chicken sit in the sauce for a minute.
Now give your sauce a taste. If you feel it needs salt, add some. I usually add a pinch of salt here.
Time to bring the whole thing together!
Add your cooked penne pasta.
Gently mix everything together.
Let everything sit in the pan for another minute.
And serve with some fresh basil and more grated Parmesan cheese on top.
Give it a taste… How gorgeous does this dish taste huh? And you made it all on your own. How awesome are YOU 🤩?
Hey you, I really hope you love this Marry Me Chicken Recipe with Pasta as much as I do!
If you do, I would appreciate a star rating SO much (you can leave a star rating right below or from the Recipe Card 💖).
Once again, for exact ingredient measurements, please scroll down to the Recipe Card.
Also, if you have any questions about this recipe, make sure to check out our FAQs section below to maybe find your answer there, or leave a comment and I will try to get back to you as soon as possible, I promise 😊.
TIPS TO MAKE THE BEST MARRY ME CHICKEN RECIPE WITH PASTA
This Marry Me Chicken Pasta recipe is pretty easy but here are a few tips to make things even easier every time you make it 💃🏻:
- Prep prep prep. This easy pasta recipe uses quite a few ingredients. They’re all super simple ingredients, yes, but it’s best to get everything ready before starting to cook. It makes things so much easier. I love having everything ready, measured out and on the side while cooking this dish so I’m not stressed and flustered, searching for ingredients and measuring them out while the meal is cooking. So yep, get your ingredients ready and go through the recipe once before starting to cook so you know what to expect.
- You can always reserve some pasta water if you want to make your cream sauce thinner. I don’t usually find the need to do this but I keep a cup of it every time just in case!
- Go ahead and cook your penne pasta in a large pot of salted water until al dente. Make sure the water is salted well. The salt adds lots of flavor to your pasta and makes a huge difference.
- Smash your garlic before mincing it. Smashing your garlic will get out so much more garlickiness that tastes ✨ insanely good here.
- You can go ahead and gently pound your chicken cutlets with a meat pallet for even-cooking if you feel they’re too thick. I don’t usually find the need to do this though because my chicken cutlets still cook pretty evenly in this recipe even if they’re of varying thickness. It’s okay as long as it’s not a massive difference in thickness
- Please always use a block of fresh Parmesan cheese. Pre-grated Parmesan may not melt as easily. You don’t want to be left with a clump of Parmesan cheese in your sauce that just refuses to melt.
- Always make sure you add oil whenever you’re adding butter to the pan. Butter can burn really fast on its own (literally in a couple of minutes) and oil prevents that from happening.
- Don’t get rid of those chicken juices at the bottom of the pan. They add so much flavor.
- The heat shouldn’t be on medium-high heat or even medium heat when you’re adding your heavy cream in. This is super important. Your heavy cream can split if the pan is over medium-high heat or even medium heat. Make sure you reduce the heat to low heat and only then pour in your heavy cream.
- Use an immersion blender in Step 6 if you prefer a smooth and silky sauce. I love those bits of onion, garlic and herbs but if you don’t prefer it, this is always an option! Make sure you add your sundried tomatoes after using the immersion blender so you don’t miss out on those juicy flavor bits.
- This isn’t something I’ve faced with this recipe but if you’d like a thicker pasta sauce, go ahead and add a tablespoon of cornstarch slurry (made with a splash of water and a little cornstarch, not too much) or even more Parmesan cheese to your cream sauce.
- If you prefer a thinner pasta sauce, add some pasta water, milk, chicken broth or chicken stock to your sauce. You can also add heavy cream but don’t cook it too much or else it’ll start to thicken up again. You may need to add a little more salt so always give your tomatoey creamy sauce a taste again.
- A little something I like to do sometimes is… once I add the pasta to the pan in the last step, I go ahead and cover my large skillet with a lid and wait for a couple of minutes (about 2 to 3 minutes). I feel the pasta and sauce work together and it helps all that cooked pasta absorb the creamy sauce better. Yum!
SERVING SUGGESTIONS FOR MARRY ME CHICKEN RECIPE WITH PASTA
There are so many different ways you can serve this family favorite! When a recipe is as delicious as this (it’s one of the most delicious recipes ever ❤!), it’s just so much more fun to work around different ways to serve it.
Here are a few ideas:
- I love some fresh basil and grated Parmesan cheese on top of the pasta right before serving it!
- Some crunch tastes absolutely gorgeous with a creamy sauce. Go ahead and sprinkle a few toasted panko breadcrumbs on top of the pasta. The crunch with the creamy texture of our sauce… ugh, so good!
- Rather than mixing everything together like me, go ahead and place your cooked pasta on a plate or bowl. Spoon the creamy sauce on top of the pasta. Then place the cooked chicken on top of the creamy sauce and cooked pasta. Top the tender chicken pasta dish with fresh basil and more Parmesan cheese and enjoy.
- This incredible chicken dinner also goes along super well with garlic bread. You can make some cheesy buttery garlic bread and serve it along with this simple Marry Me Chicken recipe with pasta. You can serve your Marry Me Chicken pasta with some thick bread or soft melt-in-your-mouth bread as well. Go ahead and dip the bread into that incredibly creamy sun-dried tomato sauce and enjoy!
- For a hint of medium heat 🔥 (or maybe even more than medium heat, your choice!), sprinkle some paprika or red pepper flakes over your pasta dish. You can add some hot sauce too if you prefer.
- You can serve this delicious chicken dinner with some veggies too. Serve it with YOUR favorite veggies! You can go ahead and pan fry your veggies in some butter garlic or just sauté them. You can grill, roast or steam your veggies too. You can serve your pasta with some fresh crunchy veggies as well. You can also serve your chicken pasta with our Easy Gluten-Free Chicken Salad Recipe with Fried Chicken for some more crispy crunchy fun.
- For a delicious bread-y crunch, sprinkle some croutons over your Marry Me Chicken Pasta. That creamy texture of the flavorful sauce mixed with the crunch from the croutons… magical ✨. You can serve some garlicky breadsticks along with this creamy pasta too.
- Don’t want to use pasta or aren’t really in the mood for it? You can have this Marry Me Chicken on its own! You can also use brown rice pasta or even zucchini noodles or spaghetti squash. You can also serve your Marry Me Chicken over rice! Perhaps even cauliflower rice? You can serve your creamy sauce and chicken over some spiralized vegetables or even veggies that have been sautéed in butter, grilled or roasted as well. Or perhaps with just garlic bread? Or over some mashed potatoes. So many options 😍.
Frequently Asked Questions (FAQs)
Why is Marry Me Chicken called “Marry Me Chicken”?
The name “Marry Me Chicken” does have something to do with marriage!
Rumor has it that whoever you make this chicken dish for will love it so much, you’ll get a marriage proposal from them!
A marriage proposal! They’ll be entranced by this dish AND your cooking skills 😍.
It’s a pretty romantic dish, perfect for date night!
And yep, that’s how the name, “Marry Me Chicken” came in.
But hey, this dish doesn’t need to stick to just date night!
You can make it for your family as well (it’ll definitely become an entire family favorite, insanely good!) or anyone you love really.
This recipe is just that good.
What are the main ingredients in a classic Marry Me Chicken recipe?
Recipes may vary out there but what makes something Marry Me Chicken is the presence of heavy cream, sun-dried tomatoes and Parmesan cheese.
Apart from that, Marry Me Chicken usually also uses chicken, garlic, fresh or dried herbs and chicken broth or chicken stock.
Additional ingredients once again will differ from recipe to recipe.
What type of pasta is best for this recipe?
I prefer using penne pasta here. I love how it’s got those ridges so the flavorful sauce can hold on to it.
Plus, it’s hollow on the inside, just right to hold all that creamy sun-dried tomato sauce in so every bite is a saucy burst of flavor.
But hey, you can use any type of pasta you love!
I usually prefer using short pasta here such as ziti, fusilli, rigatoni, farfalle… but you can also use spaghetti, fettuccine or even bucatini (it can hold all that flavorful sauce in too!) if you like.
What can I use instead of sun dried tomatoes in this pasta version of Marry Me Chicken?
Oh I would always suggest sun-dried tomatoes in this Marry Me Chicken recipe with pasta.
There’s just something about sun-dried tomatoes in this popular recipe. They’re sweet, chewy, and tangy with just a little tart and filled with flavor.
They help make this recipe one of the most delicious recipes ever!
But if you absolutely cannot find any sun-dried tomatoes, go ahead and use fresh tomatoes and make sun-dried tomatoes at home in the oven.
You can also use tomato puree or canned tomatoes if you just can’t use sundried tomatoes.
What vegetables can I add to Marry Me Chicken Pasta?
There are loads of vegetables you can add to your Marry Me Chicken Pasta.
So many veggies go well here. You can add broccoli, cauliflower, spinach, carrots, mushrooms, artichoke hearts, bell peppers, corn… It’s all your choice!
What is the best way to thicken the sauce for Marry Me Chicken Pasta?
To thicken the sauce for Marry Me Chicken pasta, you can go ahead and add a tablespoon of cornstarch slurry (made with a splash of water and a little cornstarch, not too much) or even more Parmesan cheese to your Marry Me Chicken sauce.
Cook it a little until your sauce starts to thicken up.
Can you add raw chicken to pasta sauce?
Yes, you can add raw chicken pieces to your Marry Me sauce but this is something I wouldn’t suggest doing.
It’s just so much more fun when the chicken pieces are cooked before and then the sauce cooks in all those chicken juices.
And then once you add the chicken to the flavorful sauce, the sauce absorbs all its flavors and the chicken does the same too… yum ❤.
Also, adding raw chicken pieces to your pasta sauce will affect the taste and will also change the steps and times I’ve mentioned in my recipe.
If you still want to add raw chicken to your Marry Me Chicken sauce, go ahead and cut your chicken into bite-sized pieces and add it to your sauce in Step 5 after adding the garlic to the onions.
What is the best way to store leftovers of this Marry Me Chicken recipe with pasta?
The best way to store leftovers of this Marry Me Chicken Recipe with pasta is by waiting for your dish to reach room temperature.
Then go ahead and transfer your room temperature leftover chicken pasta to an airtight container.
Store the airtight container in the fridge. It’ll stay good for about 3-4 days!
Make sure you enjoy your leftover chicken pasta within 3-4 days ❤.
What’s the best way to reheat leftovers of Marry Me Chicken pasta?
The best way to reheat leftovers of Marry Me Chicken pasta in my opinion is over the stove.
Transfer your leftover chicken pasta from the airtight container into a skillet over medium-low to medium heat.
Add a splash of water, heavy cream, milk or chicken broth, chicken stock (I personally prefer heavy cream) to help get your pasta back to life. Add a pinch of salt too.
Keep stirring gently. Make sure nothing sticks to the bottom of the pan.
Cook the pasta until it reaches a gentle simmer and is heated through. This may take a couple of minutes.
Turn off the heat, give it another taste, season accordingly and serve.
For added flavor, you can heat some butter and garlic in the pan before adding your pasta in.
Your Marry Me Chicken pasta leftovers will stay good for about 3-4 days.
Can I make this Marry Me Chicken recipe in advance? Can I make this ahead of time for meal prep?
Yes, you can make this Marry Me Chicken recipe in advance.
It’s perfect for a special occasion or those busy weeknights when you want to save on some cooking time.
Go ahead and cook your chicken, wait for it to come to room temperature and then store it in an airtight container in the refrigerator.
Then cook your flavorful sauce. Wait for your sauce with sundried tomatoes to reach room temperature and then store it separately in another airtight container in the refrigerator.
Using a separate airtight container for the chicken and a separate airtight container for the sauce is really important here. Don’t mix them yet.
When you need to serve this delicious dish, go ahead and cook the pasta in salted hot water until al dente.
Heat the creamy sun-dried tomato sauce separately in a skillet the way I asked you to above. Add the chicken once the sauce is heated through, toss it gently to reheat it and cover it in the sauce.
And then bring the whole thing together by adding the cooked penne pasta in.
Toss everything together and serve
❤❤❤
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Say ‘YES’ to the Best Marry Me Chicken Recipe (with Pasta!)
Ingredients
For the Pasta:
- water (according to package instructions)
- salt (according to your preference, make sure you salt your pasta water well)
- 8 oz or 230 gms penne pasta (can substitute with any pasta of your choice)
For the Chicken:
- 1 lb or 454 gms chicken breast skinless and boneless, sliced horizontally into 2 cutlets/halves per breast (can substitute with boneless chicken thigh as well)
- 1 tsp salt or according to preference
- ¼ tsp black pepper
- ½ tsp garlic powder (can substitute with fresh garlic too)
- ½ + ½ tsp dried thyme + dried oregano (can substitute with 1 tsp Italian seasoning)
- 4 tbsp all purpose flour
- 2 tbsp or 12 gms Parmesan cheese , grated
- 2 tsp olive oil (can substitute with any cooking oil you prefer)
- 1 tbsp butter
- 3 to 4 cloves of garlic , smashed and minced
For the Sauce:
- 1 tsp olive oil
- 1 tbsp butter
- 1 small or 125 gms onion finely diced (I’ve used red onion, you can use any type of onion you prefer)
- 4 to 5 cloves of garlic smashed and minced
- 1 cup or 240 ml chicken broth (can substitute with chicken stock, vegetable broth or any kind of broth/stock you prefer)
- 1 cup or 240 ml heavy cream
- ⅓ cup or 20 gms sun-dried tomatoes drained and cut into 1 or ½ inch pieces
- 1½ tsp tomato paste (can substitute tomato puree, just use a little extra)
- ½ + ½ tsp dried thyme + dried oregano (can substitute with 1 tsp Italian seasoning)
- 1 tsp sugar (can substitute with brown sugar or honey)
- ¼ tsp black pepper
- ½ tsp red pepper flakes
- ¼ cup or 25 gms Parmesan cheese , grated
- salt just a pinch, if needed
For garnishing: (optional)
- fresh basil
- some more grated Parmesan cheese
( Note- Please keep in mind that I go into lots of detail in all my recipes so you get to know all the super important tips & tricks when it comes to making a particular recipe. I always want you to make the BEST of whatever you’re cooking ❤ )
Instructions
- MAKE THE PASTABest to finish making that 8 oz or 230 gms penne pasta and getting it out of the way!Go ahead and make your pasta in a large pot of salted water and cook it according to package instructions until al dente.Make sure your hot water is well salted with a good amount of salt.You can also reserve a cup of pasta water in case you need it when making the cream sauce. I haven’t ever had to use it when making this recipe but I always remove some just in case 😉.Keep your al dente pasta on the side and move to the next step.
- GET THE CHICKEN READYCut your boneless skinless 1 lb or 454 gms chicken breast into cutlets. Each breast will give us 2 cutlets.It’s best to do this over a cutting board. Place your palm over your chicken breast and slice it horizontally in the middle using a sharp knife. This will give you two halves of the chicken breast.Please be careful when you’re doing this.Do this with all your chicken breasts.There are two main reasons why we’re cutting our chicken breasts into cutlets:1) To cook them evenly; and2) You’re turning two chicken breasts into four chicken cutlets. This makes it easier to serve to more than two people so woohoo 💃🏻.You can pound your chicken cutlets with a meat pallet if you feel they’re too thick. Remember though that your cutlets don’t need to be too thin.I don’t usually find the need to do this though because my chicken cutlets still cook pretty evenly here even if they’re of varying thickness. It’s okay as long as it’s not a massive difference in thickness.Move your chicken cutlets to a large bowl.And now, add in 1 tsp salt, ¼ tsp black pepper, ½ tsp garlic powder, ½ + ½ tsp dried thyme + dried oregano.Mix everything well.You can let your chicken marinate for some time (an hour, a couple of hours or even overnight) or you can go ahead and continue with the recipe.
- DREDGE THE CHICKENTake another bowl and add 4 tbsp all purpose flour and 2 tbsp or 12 gms Parmesan cheese.Mix them well together.Now, place a chicken cutlet into the all purpose flour and Parmesan cheese mixture.Gently press the chicken down onto the mixture so it gets dredged evenly. Turn the chicken cutlet and repeat.Make sure your chicken cutlet is coated completely in the Parmesan cheese and flour mixture.Then very gently dust off the chicken cutlet and place it on a clean dry surface.Repeat the process with all your chicken cutlets.Then move to the next step.
- PAN-FRY THE CHICKENTake a large skillet.We will making our creamy sauce in this large skillet as well as finishing everything off in it so make sure it’s large enough.It's okay if you have a medium-sized skillet too but a large skillet just makes things easier.Now heat 2 tsp olive oil and 1 tbsp butter in your large skillet over low heat.Now once the butter starts to melt, add your smashed and minced 3 to 4 cloves of garlic. Don't add all your garlic if you're pan-frying your chicken in batches. Save some garlic for the next batch.Stir for a minute or two until you get that incredible butter garlic aroma 😍.And now, raise the heat to medium low heat and add your chicken cutlets.You may need to cook your chicken in batches here if they don’t fit into the skillet. Please don’t overcrowd your pan.Don’t touch your chicken or move it around for a few minutes once you add it to the pan. Let it form that cheesy Parmesan crust.Cook the chicken cutlets until they’ve turned a gorgeous golden brown on one side.This may take about 5 to 6 minutes.This will depend on your stove, the size and thickness of your chicken cutlets and your skillet.Now gently turn the chicken cutlets and let them cook on the other side until they turn golden brown as well. This may take about 5 to 6 minutes too.Once 5 to 6 minutes are up and your chicken cutlets have turned golden brown on both sides, you can cook them a little more if you want extra browning.Then remove the chicken cutlets and set them aside on a plate without tissues. Remove the brown garlic bits and keep them with your cooked chicken cutlets too! That’s some incredible flavor right there.Throw away any dark burnt garlic bits, these are more common when you’re pan-frying the second batch of chicken.Now cook your second batch of chicken the same way.You may need to add a little more oil, butter and smashed garlic. Your second batch of chicken may cook faster too.Don't discard of any chicken bits and oils.Go ahead and give your chicken a try. It’s one of the most delicious chicken cutlets ever 😍. I can’t stop myself from eating it.
- COOK THE ONIONSTo the same large skillet over medium-low heat, add 1 tsp olive oil and 1 tbsp butter.Once the butter starts to melt, add your diced 1 small or 125 gms onion.Cook the onions until they’re lightly brown and mix them with those chicken juices and bits at the bottom of the pan.I feel spreading the onions over the pan for a few minutes then mixing them and then spreading them again helps with faster cooking 😉.Keep in mind that your onions may look brown really fast thanks to those chicken juices but they’re not actually brown yet. Let them cook really well until you visibly see their corners start to caramelize a little.Your onions may take about 5 to 6 minutes to turn a medium brown.Add smashed and minced 4 to 5 cloves of garlic and sauté for a minute or two.
- MAKE THE SAUCENow to your garlic and onions mixture, pour in 1 cup or 240 ml chicken broth and mix everything well.Let it cook for about 5 minutes until the chicken broth reduces a bit and comes to a gentle boil.Reduce the heat to low.Add 1 cup or 240 ml heavy cream, ⅓ cup or 20 gms sun-dried tomatoes, 1½ tsp tomato paste, ½ + ½ tsp dried thyme + dried oregano, 1 tsp sugar, ¼ tsp black pepper and ½ tsp red pepper flakes. Gently mix everything together.Now raise the heat back to medium low or medium heat (not medium-high heat) and let the sauce cook until it starts to thicken up a little and comes to a gentle boil.It will darken just a little bit too. This will take about 6 to 7 minutes.And hey, don’t worry if your sauce looks thin. It’ll thicken up as it cools down. Plus, the Parmesan cheese will help thicken it up as well.Now add ¼ cup or 25 gms Parmesan cheese and mix well.
- FINISH MAKING YOUR MARRY ME PASTAAdd the cooked chicken with all its juices and browned garlic bits into the creamy sun-dried tomato sauce.Gently toss the chicken cutlets in that cream sauce.Let the chicken sit in the sauce for a minute.And now, give your sauce a taste. Add some salt if you feel it needs it. I usually add a pinch of salt here.And now, add your cooked penne pasta.Gently mix everything together.Leave it be for another minute.And then serve it with some fresh basil and some more grated Parmesan cheese on top.Give your Marry Me Chicken pasta a taste… How incredible does it taste huh? And you made it all yourself. How awesome are YOU ✨?
Notes ✍🏼
- Get your ingredients ready and go through the recipe once before starting to cook so you know what to expect. Prep helps so much here!
- Cook your penne pasta in a large pot of salted water until al dente and make sure the water is salted well. The salt adds loads of flavor to your pasta and makes a massive difference.
- Smash your garlic before mincing it. This will bring out so much more garlickiness that tastes ✨ insanely good.
- Always add oil whenever you’re adding butter to the pan. Butter can burn really fast on its own (literally in a couple of minutes or less!) and oil helps prevent that from happening.
- Don’t discard those chicken juices at the bottom of the pan. They add so much flavor to your sundried tomatoes sauce.
- Please use a block of fresh Parmesan cheese. Pre-grated Parmesan may not melt as easily and will leave you with a clump of Parmesan cheese in your sauce that just refuses to melt.
- The heat shouldn’t ever be on medium-high heat or even medium heat when you’re adding your heavy cream. Your heavy cream can split if the pan is over medium-high heat or even medium heat. Make sure you reduce the heat to low heat before pouring in your heavy cream.
- Use an immersion blender in Step 6 if you prefer a silky smooth sauce. I love those bits of onion, garlic and herbs but if you don’t prefer it, this is a great option! Make sure you add your sundried tomatoes after using the immersion blender so you don’t miss out on those flavor bombs!
- If you’d like a thicker pasta sauce, add a tablespoon of cornstarch slurry or even more Parmesan cheese to your creamy sauce.
- If you prefer a thinner pasta sauce, add some pasta water, milk or broth to your flavorful sauce. You can also add heavy cream but don’t cook it too much or the sauce may start to thicken up again. You may need to add a little more salt so always give your tomatoey creamy sauce a taste again.
- A little something I like to do sometimes is… I go cover my large skillet after adding the pasta to the sundried tomatoes sauce in the last step. I then wait for about 2 to 3 minutes before serving. I feel this helps all that cooked pasta absorb the creamy sauce better.
- I love penne pasta here but you can use any type of pasta you want! You can use a short pasta such as ziti, fusilli, rigatoni, farfalle… and you can also use spaghetti, fettuccine or even bucatini. It’s up to you!
- You can use chicken thighs or any cut of chicken you prefer in place of chicken breast here as long as it’s boneless.
- I prefer cutting my chicken into cutlets but you can use whole chicken breasts too. You can also cut your chicken into small bite-sized pieces.
- You can also use any meat you prefer. This Marry Me Chicken recipe works super well with shrimp and fish.
- Are you vegetarian or just don’t want to use meat? You can use chickpeas, cottage cheese, tofu, mushrooms or potatoes instead of chicken. You can also use vegetable broth instead of chicken broth and use vegetarian Parmesan cheese.
- Go ahead and add some some more flavor enhancers (this dish doesn’t need it but you can!) extra onion powder (onion powder works well here), garlic powder, dijon mustard or your favorite Italian seasoning to this delicious chicken dinner for added fun flavor. You can add fresh herbs or dry herbs. You can add maybe even cajun seasoning.
- You can also use veggie broth, seafood broth or beef broth instead of chicken broth here.
- You can use more heavy cream for a creamier sauce. Just make sure you give your sauce a taste to adjust the seasoning.
- Looking for an alternative to heavy cream? Use half and half (single cream), coconut milk or coconut cream! You can maybe try using Greek yogurt as well.
- If you’re using sun-dried tomatoes packed in oil, you can use some of that sundried tomato oil instead of/along with the olive oil. It’ll add even more flavor to this delicious recipe.
- Make a delicious cheese blend of cheeses you know will go well with this creamy chicken pasta. I sometimes love adding some mozzarella cheese along with Parmesan cheese. It makes this easy pasta recipe cheesier, richer and even more fun.
- You can also use rotisserie chicken if you’re in a hurry in this creamy sundried tomatoes pasta.
- Make your dish a complete meal and even heartier by adding some delish veggies to your Marry Me Chicken recipe. You can add broccoli, cauliflower, spinach, carrots, mushrooms, artichoke hearts, bell peppers, corn… So many options!
- Add just a little lemon juice and/or lemon zest to this delicious dish towards the end for a fresh kick of flavor.
- Prefer some medium heat 🔥 in your creamy chicken pasta? Add some paprika, more red chili flakes or even hot sauce such as sriracha sauce to your pasta dish.
- Not in the mood for pasta? You can serve your Marry Me Chicken with brown rice pasta, zucchini noodles, spaghetti squash, rice, cauliflower rice, over some spiralized vegetables or even veggies that have been sautéed in butter, grilled or roasted. Maybe just garlic bread? Or over mashed potatoes? Lots of options here!
Nutrition (per serving)
The nutritional information given here is only an estimate.
Please read our full Nutrition Information Disclaimer to learn more.Did you make this recipe?
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Just took the first bite and came to write a comment. This dish is so good, I don’t want it to finish. Thank you!