Marry Me Chicken Pasta is the creamiest, dreamiest pasta dish that will impress even the pickiest eater. It might be just the ticket to securing your loved one’s heart forever!
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If you’ve been online lately, you may have heard about the “Marry Me” recipe trend, which includes dishes that are so tasty they’ll win your partner’s heart and make them ask for your hand in marriage right after dinner.
The trend started with a Marry Me Chicken recipe that took Pinterest and TikTok by storm. Since creamy, luscious pasta dishes are my jam, it’s no surprise I decided to create my own version in the form of a Marry Me Chicken Pasta recipe.
I have to warn you from the beginning, though — this is not a light, skinny recipe. It’s comfort food on steroids, just like a proper meal that wins everyone’s hearts from the first bite should be.
Why you’ll love this recipe
- Absolutely incredible flavors: This is a creamy chicken pasta with sundried tomatoes and fresh basil — the sauce is simply divine and utterly irresistible!
- Ready in just 30 minutes: It’s the perfect quick dish for date night as it doesn’t take much time but tastes just like something you’d have in a restaurant.
- No fancy ingredients needed: All the ingredients in this Marry Me Chicken Pasta are simple, and you might even have most of them on hand already.
What you’ll need
Boneless chicken thighs — I love chicken thighs in this recipe because they’re juicier than breast. However, chicken breast fillets would work just as well.
Alternatively, you can make this Marry Me Chicken pasta with leftover rotisserie chicken.
Shallot + garlic — Fresh gives the best flavor. Shallots have a milder flavor that’s just perfect for this elegant sauce, but you can use regular onions, too.
Dry white wine — Deglazing the pan with a bit of dry white wine adds extra flavor to the sauce. Any dry white wine would do, with Pinot Grigio and Sauvignon Blanc being my regular go-to choices.
If you prefer not to cook with alcohol, substitute with the same quantity of low-sodium chicken stock.
Tomato paste — This adds extra color and flavor to the sauce.
Sun-dried tomatoes — If you’re using sun dried tomatoes packed in oil, pat them dry before adding them to the sauce.
Heavy cream — It adds loads of creaminess to the sauce, and I don’t recommend substituting it with half and half because the sauce will be too thin.
Parmesan cheese — Freshly grated is always best for flavor and texture.
Fresh basil — It’s the perfect finishing touch for this delicious creamy tomato sauce.
How to make Marry Me Chicken Pasta
Bring a large pot of water to a boil, salt it and cook the penne cook according to package instructions until al dente. Reserve 1-2 cups of pasta water before draining.
Stir in the shallot and garlic and cook for 1-2 minutes until fragrant and translucent, being careful not to burn the garlic.
Add the white wine and cook for 1-2 minutes until mostly evaporated.
Next, add the tomato paste and mix well to combine.
Add the sundried tomatoes and cook for another minute, then pour the heavy cream.
Bring the mixture to a gentle simmer. Let it cook for a few minutes until the sauce starts to thicken.
Stir in the cooked pasta and toss well to combine. Add some of the reserved pasta water if it looks too dry.
Add the grated Parmesan and fresh basil leaves and toss gently.
Adjust the seasoning to taste and serve immediately, topped with some extra freshly grated Parmesan and basil leaves if you like.
- Make sure you cook the pasta al dente, which means cooked through but still a bit firm to the bite. It will continue to cook slightly in the sauce, and you don’t want it to become too soft.
- Pat the chicken dry before cooking to get a nice sear.
- Use good quality sundried tomatoes for the best flavor. If they are very dry, rehydrate them in warm water for a few minutes before chopping.
- Sun-dried tomatoes can be quite salty, and you’re also getting salt from the Parmesan. For this reason, only adjust the seasoning at the end after you get a chance to taste the dish.
- Add more red pepper flakes or a dash of cayenne pepper for a fiery kick.
What to serve with Marry Me Chicken Pasta
- If you’re serving wine with your Marry Me Chicken pasta, a buttery Chardonnay or a crisp Sauvignon Blanc are perfect for balancing the richness of the sauce.
- I consider this pasta dish a complete meal in itself, but you can also serve it with garlic bread for a classic pairing.
- For a lighter side, serve the pasta dish with a fresh garden salad with a light vinaigrette.
Leftovers and storage
- This creamy pasta dish is best served immediately.
- If you do have any leftovers, reheat them gently on the stovetop, adding a bit of low-sodium chicken broth or cream to loosen the sauce and restore its creaminess.
- I don’t recommend freezing this Marry Me Chicken Pasta as the creamy sauce loses its texture when thawed.
If you liked this Marry Me Chicken Pasta recipe, you might also like some of my other creamy pasta recipes:
- Sausage Kale Pasta
- Creamy Sausage and Mushroom Pasta
- Chicken Parmesan Garlic Pasta
- Pumpkin Sausage Pasta
- Creamy Garlic Parmesan Orzo
- 10.5 oz (300 g) penne pasta
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 lb (450 g) boneless chicken thighs, cut into bite-size pieces
- 1 medium shallot, finely diced
- 2 garlic cloves, finely diced
- ⅓ cup (75 ml) dry white wine
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon red chili flakes
- 2 tablespoons tomato paste
- 1 cup (100 g) sundried tomatoes, roughly chopped
- 1 cup (200 ml) heavy cream (double cream)
- ⅓ cup (30 g) Parmesan, grated
- 10-12 fresh basil leaves, roughly shredded
- Salt and freshly ground black pepper to taste
- Bring a large pot of water to a boil, salt it and cook the penne cook according to package instructions until al dente. Reserve 1-2 cups of pasta water before draining.
- Meanwhile, heat the olive oil and unsalted butter in a large skillet over medium heat. Add the chicken and cook for 5-6 minutes until golden and cooked through.
- Stir in the shallot and garlic and cook for 1-2 minutes until fragrant and translucent, being careful not to burn the garlic.
- Add the white wine and cook for 1-2 minutes until mostly evaporated.
- Stir in the dried oregano, dried basil and red chili flakes.
- Next, add the tomato paste and mix well to combine.
- Add the sundried tomatoes and cook for another minute, then pour the heavy cream.
- Bring the mixture to a gentle simmer. Let it cook for a few minutes until the sauce starts to thicken.
- Stir in the cooked pasta and toss well to combine. Add some of the reserved pasta water if it looks too dry.
- Add the grated Parmesan and fresh basil leaves and toss gently.
- Adjust the seasoning to taste and serve immediately, topped with some extra freshly grated Parmesan and basil leaves if you like.
Amount Per Serving: Calories: 665Total Fat: 40gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 220mgSodium: 463mgCarbohydrates: 38gFiber: 4gSugar: 9gProtein: 39g
Nutritional information is an estimate provided by an online nutrition calculator.