Creamy Marry Me Chicken Pasta
There are some dishes that just feel like a warm hug in a bowl, and this Marry Me Chicken Pasta is precisely that. It’s a recipe that has earned its charming name for a good reason; the combination of tender chicken, a lusciously creamy sun-dried tomato sauce, and perfectly cooked pasta is enough to make anyone weak at the knees. I’ve been making this for over 5 years, and it never disappoints. It’s my go-to for a special weeknight dinner or when we’re celebrating a small victory at home.
What sets this recipe apart is the incredible depth of flavour we build in every step. The sauce isn’t just cream; it’s a savoury blend of garlic, herbs, tangy sundried tomatoes, and a generous helping of Parmesan that clings beautifully to every single piece of pasta. The chicken is seared to a gorgeous golden-brown, sealing in all its juices before it joins the sauce. It’s the kind of meal that silences the dinner table, in the best possible way.
This Marry Me Chicken Pasta recipe works beautifully for a romantic date night dinner, but it’s also straightforward enough to whip up when you simply fancy something a bit more special than your usual weekday fare. It’s a dish that always gets compliments and makes any evening feel a little more memorable.
Recipe Overview
This recipe brings together pan-seared chicken breast and your favourite pasta, all enveloped in a rich and aromatic cream sauce packed with sundried tomatoes, garlic, and herbs. After a few tries, I found that adding a splash of the starchy pasta water at the end is the real secret to a silky, restaurant-quality sauce that never feels heavy or claggy. Expect a harmonious balance of savoury, tangy, and creamy notes in every bite.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4 people
- Difficulty: Medium
Why You’ll Love This Marry Me Chicken Pasta Recipe
- Rich and Layered Flavour: The sauce is the star here. The sweetness from the sundried tomatoes cuts through the richness of the double cream, while garlic, oregano, and fresh basil provide an aromatic backbone that is simply irresistible.
- Ready in about 35 minutes: From start to finish, this impressive meal comes together in well under an hour, making it achievable even on a busy evening.
- A Truly Flexible Recipe: Don’t have penne? Use rigatoni or fusilli. Want to add some greens? A large handful of fresh spinach wilted into the sauce at the end is a fantastic addition. You can easily adapt it to what you have in the cupboard.
- Works Wonderfully for Special Occasions: This is my signature dish for anniversary dinners and Valentine’s Day. It feels luxurious and thoughtful without requiring hours of work in the kitchen. For another elegant main, consider these Grilled Lamb Chops.
- Family Tested and Approved: This is one of those rare meals that everyone in my house agrees on. Even my pickiest eater cleans their plate and asks for more whenever this sundried tomato chicken pasta is on the menu.
Ingredients You’ll Need
For this recipe, I recommend using sundried tomatoes packed in oil. They are softer and more flavourful than the dry-packed kind, and you can use a little of the oil for cooking, which adds another layer of deliciousness. Good quality chicken and real Parmesan cheese will also make a noticeable difference.
- 450g dried pasta (penne, rigatoni, or pappardelle work well)
- 2 large chicken breasts (about 600g total), sliced into thick strips or bite-sized pieces
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional, adjust to your liking)
- 60ml dry white wine or chicken stock
- 300ml double cream
- 120ml chicken stock
- 80g sundried tomatoes in oil, drained and roughly chopped
- 60g freshly grated Parmesan cheese, plus extra for serving
- Salt and freshly ground black pepper, to taste
- A small handful of fresh basil leaves, torn
Ashley’s Tip: Don’t throw away the oil from the sundried tomato jar! A tablespoon of it has an incredible depth of flavour. I use it instead of olive oil to fry the chicken for an extra savoury boost.
How to Make Marry Me Chicken Pasta Recipe
We’ll start by cooking the pasta and searing the chicken separately before bringing everything together in one pan to create that gloriously creamy sauce. The process is straightforward, and the key is to build the flavours step by step.
- Cook the Pasta: Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, reserve about 250ml (a mugful) of the starchy pasta water. Drain the pasta and set aside. For a refresher on perfect pasta, this guide from BBC Good Food is excellent.
- Prepare and Sear the Chicken: While the pasta cooks, pat the chicken pieces dry with a paper towel and season them generously with salt and pepper. Heat the olive oil and 1 tablespoon of butter in a large frying pan over medium-high heat. Once the butter is foaming, add the chicken in a single layer. Cook for 3-4 minutes per side, until golden brown and cooked through. Avoid overcrowding the pan; cook in batches if needed. Remove the chicken from the pan and set it on a plate.
- Build the Sauce Base: Reduce the heat to medium. Add the remaining tablespoon of butter to the same pan. Once melted, add the minced garlic, dried oregano, and red pepper flakes (if using). Sauté for about 1 minute until fragrant, being careful not to let the garlic burn.
- Deglaze the Pan: Pour in the white wine (or chicken stock) to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let it bubble and reduce by about half, which should take 1-2 minutes.
- Make it Creamy: Stir in the double cream and the 120ml of chicken stock. Bring the mixture to a gentle simmer, then add the chopped sundried tomatoes and the grated Parmesan cheese. Stir continuously until the cheese is fully melted and the sauce has thickened slightly, about 3-4 minutes.
- Combine Everything: Return the cooked chicken and any accumulated juices to the pan. Add the drained pasta as well. What works best for me is using tongs to toss everything together, ensuring every piece of pasta and chicken is generously coated in the creamy sauce.
- Finish and Serve: If the sauce seems too thick, add a splash of the reserved pasta water to thin it to your desired consistency. Let everything simmer together for a final minute. Taste and adjust seasoning with more salt and pepper if needed. Stir through the torn fresh basil leaves just before serving. Serve immediately, topped with extra grated Parmesan.
Tips From My Kitchen
- Temperature Control is Key: When you add the double cream, make sure the heat is on a gentle simmer, not a rolling boil. Boiling cream can cause it to split or curdle. A low and slow approach is best for a smooth, stable sauce.
- The Secret Step – Don’t Skip Deglazing: Those little brown bits (called ‘fond’) stuck to the bottom of the pan after searing the chicken are packed with flavour. I learned that scraping them up with wine or stock is essential for creating a sauce with real depth.
- Make-Ahead Help: You can chop the garlic and sundried tomatoes and slice the chicken a day ahead to save on prep time. Store them in separate airtight containers in the fridge. The sauce is best made fresh, however, as cream sauces can separate upon reheating.
- Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a pan over low heat, adding a splash of milk or chicken stock to loosen the sauce.
Equipment You’ll Need
- Large pot for boiling pasta
- Colander
- Large, deep frying pan or a shallow casserole dish
- Tongs or a pasta fork
- Cheese grater
Common Mistakes to Avoid
- Overcrowding the Pan: When searing the chicken, give it plenty of space. If the pieces are too close together, they will steam instead of browning, and you’ll miss out on that delicious golden crust. Work in two batches if your pan isn’t big enough.
- Boiling the Cream Sauce: Never let a cream-based sauce come to a rapid boil. This is the quickest way to make it split. Keep it at a gentle, confident simmer to allow it to thicken gradually and remain silky smooth.
- Forgetting the Pasta Water: That starchy water is liquid gold! It helps the sauce emulsify and cling to the pasta perfectly. Always remember to save a cup before you drain your pasta; you might not need it all, but it’s better to have it and not need it.
Delicious Variations to Try
One of the best things about this recipe is how easily you can adapt it. Here are a few of my favourite ways to change things up:
- A Spicy Kick: If you like more heat, increase the red pepper flakes to a full teaspoon, or add a finely chopped fresh red chilli along with the garlic.
- Add Some Greens: Wilt in 150g of fresh spinach or kale during the last couple of minutes of cooking for added nutrients and colour. Asparagus tips or frozen peas also work well.
- Try a Different Protein: This sauce is fantastic with prawns instead of chicken. Sauté them for just a couple of minutes until pink and opaque, then add them back in at the very end. For a heartier meal, you could even try it with sliced Italian sausage. If you’re a fan of crispy chicken dishes, you might also enjoy my Chicken Fried Chicken Recipe.
What to Serve With Marry Me Chicken Pasta Recipe
This dish is quite rich and satisfying on its own, so I like to keep the side dishes simple and fresh.
- Garlic Bread: A few slices of warm, crusty garlic bread are essential for mopping up every last bit of that incredible sauce.
- A Simple Green Salad: A crisp salad of rocket, cherry tomatoes, and cucumber with a light vinaigrette provides a fresh, acidic contrast that cuts through the creaminess of the pasta.
- Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or Pinot Grigio complements the creamy sauce beautifully without overpowering it.
Frequently Asked Questions
Can I make this ahead of time?
While it’s best served fresh, you can prepare elements in advance. The chicken can be cooked and stored in the fridge for a day. I would advise making the sauce and cooking the pasta just before serving, as cream sauces can separate when reheated and pasta can become mushy. Assembling it fresh only takes about 15-20 minutes once the components are ready.
Why did my cream sauce split or look oily?
This usually happens for one of two reasons: the heat was too high, or an acidic ingredient was added too quickly. To prevent this, keep the sauce at a gentle simmer and never let it boil. Also, when deglazing with wine, let it cook off and reduce before adding the cream. If it does split, sometimes you can save it by taking it off the heat and whisking in a tablespoon of cold cream or a splash of the starchy pasta water.
How do I store leftovers?
Allow the pasta to cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 3 days. I don’t recommend freezing this dish, as the texture of the cream sauce and pasta can become grainy and unpleasant upon thawing.
Can I use single cream or milk instead of double cream?
You can, but the sauce won’t be as rich, thick, or stable. Double cream has a higher fat content, which makes it less likely to curdle when heated. If you use single cream or milk, be extra careful with the heat and you may need to thicken the sauce with a cornflour slurry (1 tsp cornflour mixed with 2 tsp cold water) to get a similar consistency.
Can I use fresh tomatoes instead of sundried?
Fresh tomatoes will create a very different dish. Sundried tomatoes have a concentrated, intense sweet-tart flavour that is key to the “Marry Me” profile. If you use fresh tomatoes, I would recommend using cherry tomatoes, halving them, and sautéing them for 5-7 minutes until they start to break down and release their juices before you add the cream. The final flavour will be lighter and fresher.
Marry Me Chicken Pasta Recipe
A rich and decadent pasta dish featuring pan-seared chicken and sundried tomatoes, all tossed in a savory, creamy Parmesan sauce. This impressive main course is surprisingly straightforward to prepare and perfect for a special occasion.
Ingredients
Method
- Cook the Pasta: Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, reserve about 250ml (a mugful) of the starchy pasta water. Drain the pasta and set aside. For a refresher on perfect pasta, this guide from BBC Good Food is excellent.
- Prepare and Sear the Chicken: While the pasta cooks, pat the chicken pieces dry with a paper towel and season them generously with salt and pepper. Heat the olive oil and 1 tablespoon of butter in a large frying pan over medium-high heat. Once the butter is foaming, add the chicken in a single layer. Cook for 3-4 minutes per side, until golden brown and cooked through. Avoid overcrowding the pan; cook in batches if needed. Remove the chicken from the pan and set it on a plate.
- Build the Sauce Base: Reduce the heat to medium. Add the remaining tablespoon of butter to the same pan. Once melted, add the minced garlic, dried oregano, and red pepper flakes (if using). Sauté for about 1 minute until fragrant, being careful not to let the garlic burn.
- Deglaze the Pan: Pour in the white wine (or chicken stock) to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let it bubble and reduce by about half, which should take 1-2 minutes.
- Make it Creamy: Stir in the double cream and the 120ml of chicken stock. Bring the mixture to a gentle simmer, then add the chopped sundried tomatoes and the grated Parmesan cheese. Stir continuously until the cheese is fully melted and the sauce has thickened slightly, about 3-4 minutes.
- Combine Everything: Return the cooked chicken and any accumulated juices to the pan. Add the drained pasta as well. What works best for me is using tongs to toss everything together, ensuring every piece of pasta and chicken is generously coated in the creamy sauce.
- Finish and Serve: If the sauce seems too thick, add a splash of the reserved pasta water to thin it to your desired consistency. Let everything simmer together for a final minute. Taste and adjust seasoning with more salt and pepper if needed. Stir through the torn fresh basil leaves just before serving. Serve immediately, topped with extra grated Parmesan.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk or stock to loosen the sauce.
I truly hope you love this Marry Me Chicken Pasta recipe as much as my family and I do. It’s a dish filled with love, and it’s a joy to both cook and eat. If you give it a try, please let me know how it turned out in the comments below. I love hearing from you! Happy cooking!
— Ashley Rivera
