What is in Marry Me Chicken Pasta?

At its base, this beloved dish is built from juicy chicken, a creamy garlic sauce, and pasta cooked right in the same pot. What makes it stand out is the addition of sun-dried tomatoes, which bring a rich, slightly tangy flavor that balances the richness of the cream and Parmesan. Dried herbs like basil and oregano round it out, and a pinch of chili flakes adds a gentle kick. It's an easy one-pot pasta, but it tastes like something much more involved.

Why do they call it “Marry Me Chicken”?

The name came from early food bloggers and writers who described it as so good, it might earn you a marriage proposal. While that might be a bit cheeky, there’s some truth to it this meal feels special without being fussy. It’s warm, cozy, and full of flavor. And it tends to leave people asking for seconds… or the recipe.

What can I use instead of heavy cream?

You’ve got options. If you want to lighten it up, use half-and-half or a combination of whole milk and a spoonful of cream cheese. Dairy-free? Full-fat coconut milk works surprisingly well, though the taste will shift slightly. The important part is getting that silky texture that coats the pasta and clings to the chicken.

What should I serve with Marry Me Chicken Pasta?

Since the pasta is rich, it pairs well with something crisp or green. A simple arugula salad with lemon vinaigrette works beautifully. Roasted asparagus or sautéed spinach also make great sides. If you’re going all in, a slice of fresh bread or a biscuit helps you soak up every last bit of sauce. For dessert? Try these Cottage Cheese Ice Cream Bars for a high-protein sweet bite, or check out the Water Kefir Soda to serve something light, fizzy, and gut-friendly.

The Ultimate Viral Marry Me Chicken Pasta (Creamy & Easy)

Description

Creamy, one-pot Marry Me Chicken Pasta made with tender chicken, sun-dried tomatoes, and a garlic-Parmesan cream sauce. Quick, rich, and perfect for weeknights or romantic dinners.

Ingredients

2 boneless skinless chicken breasts

2 tablespoons olive oil

3 garlic cloves, minced

1/2 cup sun-dried tomatoes, chopped

1 cup chicken broth

1 cup heavy cream

1/2 cup grated Parmesan cheese

8 oz pasta (penne or rigatoni)

1 teaspoon Italian seasoning

Salt and black pepper, to taste

Red pepper flakes (optional)

Fresh basil (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

1. Season chicken with salt and pepper, then sear in olive oil until golden; remove and set aside.

2. In the same pot, sauté garlic until fragrant.

3. Add chicken broth and heavy cream, scraping up browned bits.

4. Stir in sun-dried tomatoes and Italian seasoning. Bring to a simmer.

5. Add pasta (uncooked), cover, and cook 10–12 minutes, stirring occasionally.

6. Return chicken to the pot and simmer until fully cooked through.

7. Stir in Parmesan, adjust seasoning, and sprinkle with chili flakes if desired.

8. Garnish with fresh basil and serve warm.

Notes

Use half-and-half or coconut cream as a lighter alternative to heavy cream.

Leftovers keep for 3–4 days in the fridge. Add a splash of broth when reheating.

This dish freezes well but may need extra stirring upon thawing.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner
Method: One-Pot
Cuisine: American