Marry me Chicken Pasta Recipe-Carlsbad Cravings

Say “I do” to the ultimate comfort food: Marry Me Chicken Pasta that’s creamy, cheesy, and bursting with flavor. Years of flavor expertise went into perfecting this recipe, balancing tangy sun-dried tomatoes, savory Parmesan, and juicy chicken for a meal that wins hearts every time. Packed with step-by-step photos, tips, and delicious variations, this post makes it easy to create a foolproof, restaurant-worthy meal at home.

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Why You’ll Love This Recipe for Marry Me Chicken

This swoon-worthy dish is designed with detailed tips and techniques to ensure that every component, from the tender chicken to the velvety sauce, is perfectly cooked for maximum flavor. Here’s why you’ll love it:

Restaurant-Quality Flavor: The sun-dried tomatoes are complemented by basil, oregano, parsley, and chicken bouillon to deliver a tantalizing tapestry of flavor, while the chicken is independently seasoned and fabulous.
A lighter yet luxurious sauce: The sauce is made with a roux (flour cooked in some butter), which allows us to use chicken broth and half and half instead of heavy cream. If you want to go even lighter, you can swap the half-and-half for evaporated milk.
Whole pasta portion: Uses an entire box of pasta instead of just 12 ounces like many recipes, so nothing goes to waste and every bite is saucy and satisfying.
Quick, uber-juicy chicken: Slicing the chicken through the equator and lightly pounding makes the cutlets super tender, more tender than cooking cubes.
Versatile and Customizable: You can keep the recipe simple, or use it as a springboard for all sorts of add-ins! Easily swap proteins, add vegetables, or adjust seasoning to suit your taste.

What is Marry Me Chicken?

Marry Me Chicken is a creamy, flavorful chicken dish so irresistible it’s said to inspire marriage proposals! Juicy, golden-seared chicken is smothered in a luscious sauce made with sun-dried tomatoes, garlic, Parmesan, and a splash of cream for richness. It’s cozy, indulgent, and bursting with flavor—comfort food elevated to feel restaurant-worthy, yet easy enough for a weeknight dinner. One bite and you’ll understand why it’s called “Marry Me Chicken”!

Marry Me Chicken vs Tuscan Chicken

Both dishes feature juicy chicken in a creamy sauce, studded with Parmesan and sun-dried tomatoes.

Marry Me Chicken, however, tends to be richer, cheesier, and indulgent thanks to Parmesan and cream, and is often served tossed with pasta to soak up every bit of sauce.

Tuscan Chicken, on the other hand, typically includes spinach and more Italian herbs for a fresher, Mediterranean-inspired flavor, and it’s often paired with creamy mashed potatoes.

marry me chicken pasta in a skillet showing how creamy it is

Marry Me Chicken Pasta Recipe Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Chicken: Use two medium chicken breasts, about 20 ounces, but don’t stress the size. The breasts can be larger or smaller; monitor them closely to avoid overcooking.
Penne: This is my favorite pasta shape for this recipe. Its ridged surface and hollow center capture and hold the rich, velvety sauce.
Sun-dried tomatoes: Use a jar packed in olive oil (not the dry variety), as they’re softer, more flavorful, and blend seamlessly into the dish. Rinse and pat dry before using, but don’t toss the oil—it’s infused with tomato and herb flavor that’s used for cooking the chicken.
Tomato paste: Just a couple of tablespoons deepens the sauce with rich, savory tomato flavor. I spoon leftover tomato paste into 1-tablespoon portions onto parchment paper, cut them into squares, wrap them up, and freeze for easy use in future recipes.
Half and Half: This is half milk and half heavy cream, so feel free to create your own.
You may also use regular milk or evaporated milk whisked with cornstarch (directions in the recipe)-the recipe will be tasty, just not quite as decadent.
Parmesan Cheese: The cheese infuses the sauce with its fantastic salty nuttiness. For best results, use ONLY freshly grated Parmesan cheese. It is much more flavorful and melts into silky oblivion, unlike powdered or pre-shredded cheese.
Chicken Broth: Use reduced-sodium chicken broth to control the amount of salt in the sauce and allow room for adding chicken bouillon.
Chicken Bouillon: Two teaspoons of chicken bouillon imparts the sauce a complex, savory goodness. You may use granulated chicken bouillon, bouillon cubes (crushed), or a base (like Better Than Bouillon or Zoup!). Add the bouillon to the sauce without dissolving it in water first.
Flour: This creates a roux, which thickens the sauce. It also allows us to use half chicken broth instead of all half and half.
Shallot: Use one for its mild onion flavor, or you may substitute with ¼ of a yellow onion. One shallot is considered the entire bulb, regardless of how many cloves the bulb contains. I love my chopper to prep it in seconds!
Garlic: I use six cloves of garlic, and it is divine, but feel free to use less if you prefer. I love my garlic press to mince it in seconds!
Spices: The recipe is seasoned with parsley, oregano, basil, salt, pepper, and red pepper flakes. After adding the Parmesan, you may wish to season with additional freshly cracked salt.

top view of marry me chicken ingredients: penne pasta, chicken breasts, sun-dried tomatoes, half and half, tomato paste, Parmesan cheese, garlic, shallot, spices, chicken broth and flour

How to Make Marry Me Chicken and Pasta

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Prep Chicken. Slice the chicken through the equator to create four fillets. Cover the fillets with plastic wrap and pound them to tenderize using a meat mallet or the side of a can. Pat the chicken spices over both sides of the chicken.

a collage showing how to make Marry Me Chicken pasta by slicing the chicken breasts through the equator, pounding with a meat mallet, then rubbing with spices

Step 2: Cook Chicken. Cook the chicken for 4-5 minutes per side until golden and cooked through. Transfer chicken to a cutting board and loosely tent with foil; don’t wipe out the skillet. Wait at least 5 minutes before slicing or chopping the chicken.

showing how to make Marry Me Chicken by cooking the chicken until seared and cooked through

Step 3: Make Roux. Sauté the shallots, followed by the garlic and red pepper flakes. Add the tomato paste and flour, and cook while stirring for 1 minute (it will be thick).

Showing how to make Marry Me Chicken by sautéing the shallots, followed by the garlic and red pepper flakes. Then, adding the tomato paste and flour

Step 4: Finish the Sauce. Slowly whisk in the chicken broth and half-and-half, stir in the sun-dried tomatoes and the spices, then simmer until thickened.

A collage showing how to make Marry Me Chicken by stirring in the chicken broth, then the half and half, then the sun-dried tomatoes and spices

Step 5: Add Parmesan. Reduce the heat to low and stir in the Parmesan cheese, a handful at a time, until it is melted.

showing how to make Marry Me by stirring in the Parmesan

Step 6: Add Chicken and Pasta. Stir in the pasta and chicken, or spoon the sauce over the chicken and potatoes.

showing how to make Marry Me Chicken by stirring the pasta and chicken into the sauce

Step 7: Adjust to Taste. Season with additional salt and pepper to taste. If desired, garnish with fresh basil and parsley.

showing how to make marry me chicken by garnishing with fresh basil and parsley, salt, and pepper

Tips for best marry me chicken recipe

Get the pan smoking hot: Preheat the pan for a few minutes until smoking. This will ensure a deeply golden sear and help the chicken release easily from the pan. Only add the oil once the pan is hot.
Pound the Chicken: After slicing through the equator, the chicken will be pretty uniform, but don’t skip pounding to tenderize, not necessarily to thin.
Don’t overcook the chicken! The best and most efficient way to check for doneness is to insert a meat thermometer into the chicken. Chicken breasts are done when they register 160 degrees F and are allowed to rest for 5 minutes to reach 165 degrees F.
Don’t overcook the pasta! I recommend testing your pasta about two minutes before the box recommends it, then continuing to cook if needed. To stop the pasta from cooking, strain and rinse it with cold water.
Thin the sauce if needed. The sauce will thicken as it stands, so you may wish to stir in a little reserved pasta water until it reaches the desired consistency.
Season to taste. I left a little wiggle room in this recipe to add salt and pepper. Adjust the seasonings after you add the Parmesan. I found it needed some freshly cracked salt.

up close of scooping marry me chicken showing the juicy chicken and sun dried tomatoes in a creamy, rich sauce

Marry Me Chicken Recipe Variations and Substitutions

Protein Swap: Instead of chicken breasts, try boneless, skinless chicken thighs or use shrimp or Italian sausage. See my Tuscan Shrimp recipe for reference.
Add vegetables: Add cherry tomatoes, asparagus, broccoli, zucchini, green beans, bell peppers, etc., and sauté them after you’ve cooked the shallots for a few minutes. You can also add spinach to the sauce after it’s thickened.
Cheese Variations: Use a blend of Parmesan, mozzarella, or even Asiago or Gouda for flavor variations.
Spice it Up: Add additional red pepper flakes for a spicy kick. I always add at least ¼ teaspoon but ½ teaspoon will bring the heat!
Gluten-Free Option: Use gluten-free pasta and instead of flour, use two tablespoons of cornstarch whisked with the chicken broth until smooth before adding it to the pan.
Dairy-Free Option: Use coconut cream or a dairy-free cream alternative, and nutritional yeast instead of Parmesan.

marry me chicken pasta recipe in a bowl garnished with basil

What to Serve with Marry Me Chicken

Marry Me Chicken is rich, creamy, and indulgent, so pairing it with the right sides can elevate your meal:

Pasta: Toss it with penne, rigatoni, fettuccine, or linguine, to soak up every bit of the luscious sauce.
Mashed Potatoes: Creamy mashed potatoes are perfect for a comforting, hearty meal.
Rice or Cauliflower Rice: White, brown, or cauliflower rice works beautifully to balance the richness of the sauce.
Low-Carb or Keto: Serve the sauce over zucchini noodles, spaghetti squash, or cauliflower rice instead of pasta.

Side Salad: Pair with a crisp garden salad, Caesar salad, or pear salad.
Roasted Vegetables: Pop some roasted broccoli, roasted carrots or roasted Brussels sprouts in the oven while the pasta cooks.
Bread: Serve with warm, crusty garlic bread, soft, buttery focaccia, or we’re obsessed with these garlic breadsticks to mop up the sauce.

How to Store Marry Me Chicken and Pasta

The pasta should be stored in an airtight container in the refrigerator for up to five days. I do not recommend freezing the pasta because the creamy sauce can break and become a funny texture.

How to reheat marry me chicken

Microwave: Transfer small portions to a microwave-safe dish, microwave for 1 minute, stir, then continue to heat at 15-second intervals.

Stove: Transfer to a skillet and heat over medium heat, stirring often. You may want to add a splash of milk if the pasta seems dry.

Marry Me Chicken Pasta Recipe FAQs

What is the best cut of chicken to use for Marry Me Chicken?

The best cut for Marry Me Chicken is boneless, skinless chicken breasts because they cook quickly, stay tender, and pair perfectly with the creamy sauce. If you prefer more flavor and juiciness, boneless, skinless chicken thighs are a great alternative—they’re a bit more forgiving and stay moist even if cooked slightly longer.

What is the best pasta for Marry Me Chicken Pasta?

Penne, fettuccine, linguine, or rigatoni work best because their shape and texture hold the creamy sauce beautifully. Long noodles like fettuccine or linguine let you twirl and scoop up the sauce, while short pasta like penne captures the sauce in each bite for maximum flavor.

What do I do if my sauce is too runny?

If your sauce ends up too thin, don’t worry—there are a few easy ways to thicken it:

•Simmer Longer: Let the sauce cook over low heat for a few extra minutes to reduce and thicken naturally.
•Add a Thickener: Mix 1 teaspoon of cornstarch with a little cold water, then stir it into the sauce and simmer until it thickens.
•Add More Cheese: Extra Parmesan or Pecorino Romano can help thicken the sauce while boosting flavor.
•Cream Adjustment: Stir in a bit more heavy cream or cream cheese and let it gently simmer to reach the desired consistency.

What do I do if my sauce is too thick?

If your sauce turns out too thick, simply add a splash of the reserved pasta water to loosen it. Stir gently over low heat until it reaches the desired creamy consistency. This not only thins the sauce but also helps it cling perfectly to the pasta for a silky, luscious finish.

up close of taking a bite of marry me chicken recipe showing how creamy it is

Looking for more Recipes?

Garlic Parmesan Chicken Pasta
Tuscan Chicken Pasta
Lemon Chicken Pasta
Creamy Chicken Pesto Pasta
Lemon Chicken Orzo
Jerk Chicken Pasta
Chipotle Chicken Pasta
Chicken Alfredo
Chicken Broccoli Pasta
Cajun Chicken Pasta

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Servings: servings

Total Time: 45

Prep Time: 25

Cook Time: 20

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Ingredients

CHICKEN + SPICES

2 medium chicken breasts (approx. 20 ounces)
1/2 tsp EACH salt, pepper, onion powder, garlic powder, paprika
Olive oil for drizzling

PASTA

16 oz. penne pasta
2 tablespoons olive oil
2 tablespoons unsalted butter
1 large shallot, chopped (or sub 1 tsp onion powder)
4-6 cloves garlic, minced (or sub 1 tsp garlic power)
1/4 teaspoon red pepper flakes
1/4 cup flour
2 tablespoons tomato paste
2 cups low-sodium chicken broth
2 cups half and half (or milk whisked with 1 TBS cornstarch, or evaporated milk mixed with 2 tsps cornstarch)
1 7-oz. jar sun-dried tomatoes, (OIL RESERVED), rinsed, drained, and roughly chopped
2 teaspoons chicken bouillon (powder, crushed cubes, or base)
1 tsp EACH dried parsley, dried basil
1/2 tsp EACH EACH dried oregano, salt
1/4 teaspoon pepper
1 cup FRESHLY grated Parmesan cheese, packed (use micro grater)
Fresh parsley or basil for garnish (optional)

Instructions

Pasta: Cook pasta in heavily salted water until al dente. Before draining the pasta, reserve one cup of the pasta water. Drain the pasta, toss with a drizzle of olive oil, and set aside. Meanwhile:
Make Cutlets: Slice the chicken through the equator to create four fillets. Cover the fillets with plastic wrap and gently pound to tenderize using a meat mallet or the side of a can.
Chicken: Whisk the Chicken Spices together. Pat the chicken dry with paper towels, lightly drizzle with olive oil (or I use this oil sprayer), and pat the spices over both sides. Let the chicken rest while you prep the remaining ingredients (grate Parmesan, etc.).
Cook Chicken: Heat 2 tablespoons of reserved oil from sundried tomatoes in a large braiser (3.5 Liter) or Dutch oven over medium-high heat until hot. Cook the chicken for 4-5 minutes per side until golden and cooked to an internal temperature of 160°F. Transfer to a cutting board and rest for at least 5 minutes before chopping or slicing; don’t wipe out the skillet.
Sauté Aromatics: Melt two tablespoons of butter in the chicken drippings over medium heat in the same skillet. Add the shallots and sauté for 3-4 minutes, until tender, scraping up any brown bits left from the chicken. Add the garlic and red pepper and cook for an additional 30 seconds. Add the tomato paste and flour, and cook while stirring for 1 minute (it will be thick).
Add Sauce Ingredients: Reduce the heat to low, then slowly whisk in the chicken broth and half-and-half, stirring until smooth. Stir in the chopped sun-dried tomatoes, chicken bouillon, and spices. Increase the heat and simmer until thickened, stirring often.
Add Parmesan: Reduce the heat to low and stir in the Parmesan cheese, a handful at a time, until it is melted.
Add Chicken and Pasta: Stir in the pasta and chicken. If needed, add some of the reserved pasta water a little at a time to reach the desired consistency. Season with additional salt and pepper to taste. Garnish with fresh parsley and basil if desired.

Notes

You can also skip the pasta and serve the sauce over potatoes!

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18 Comments

Jen M says

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My twelve year old had one bite of this said “the name was right, I do want to marry that chicken!”. With flavours worthy of a fancy Italian restaurant, this was absolutely delicious. Thanks for another fantastic recipe!

- Jen says
  
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  That is so cute! I’m so glad that it turned out so good! Thank you for sharing your feedback on this recipe!
  
Brenda says

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I made this a few nights ago and it was fantastic. The only change I made was to use chicken thighs because that’s what I had on hand. I’ll definitely put this on the rotation, thanks for posting it!

- Jen says
  
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  Hi Brenda! I’m so happy to hear that you loved this recipe and that it will be on repeat in your kitchen! Thank you so much for sharing your review of this dish!
  
Sandy says

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I have made so many of your recipes and they are all AMAZING. Thank you thank you thank you!

- Jen says
  
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  You are so thoughtful Sandy, thank you for following along and I’m honored you’re loving my recipes!
  
Judy says

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This recipe is calling my name What would you rate it on a difficulty scale?

- Jen says
  
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  Hi Judy, it’s not difficult to make, but it does take some time and patience to make due to the different components – chicken, sauce, and pasta. You can do it!!!!
  
Kim says

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How had I not tried this!? Your recipes never miss — another masterpiece that my family gobbled up!

- Jen says
  
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  YAY! Thanks Kim! It is a newer recipe so maybe that’s why you’re just seeing it – but I’m so glad you discovered a new winner!
  
April says

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Looks like loads of flavor! Can I make the sauce the day before, then put it over cooked pasta later? I don’t know if this would make the sauce too thick.

- Jen says
  
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  Certainly! When you reheat the sauce, add a little bit of milk to thin it out and it will be perfect. Enjoy!
  
Tammy J. says

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Absolutely gorgeous pasta!! I need to try it

- Jen says
  
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  Thanks Tammy, I hope you can soon!
  
Amy says

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Hands down to this recipe. I made it last night and we loved it!! The creamy sauce was infused with amazing flavors. I will make it again and again. Thank you so much for sharing this recipe.

- Jen says
  
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  Hi Amy! I’m so happy that you loved this dish and that it’s a repeat recipe! Thank you for your sweet review!
  
Sandy says

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I love this recipe and have found that it’s best fresh off the stove. I will need to make about two hours ahead of dinner. Would you recommend keeping warm in a crockpot or low on the stove. Any tips would be greatly appreciated.

- Jen says
  
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  Hi Sandy! I’m so glad that you love this dish! Keeping it warm in the crock pot would be better than on the stove. A few tips: Ensure the pasta is well-coated in the sauce, and if it looks thick after an hour, stir in a splash of chicken broth or cream to loosen it up. Under-cook the pasta – about 1–2 minutes less than al dente, before adding it to the crockpot. If possible, keep the sauce warm in the crockpot and cook the pasta fresh right before serving. I hope that helps!