There are some dishes that just feel like a special occasion, even on a Tuesday night. This Marry Me Chicken Pasta is precisely one of those. It’s a recipe that has gained quite a reputation, and for good reason. We’re talking about tender, pan-seared chicken and perfectly cooked pasta, all enveloped in a luxuriously creamy, savoury sauce that’s bursting with sun-dried tomatoes, garlic, and herbs. This dish was inspired by a meal I had at a little trattoria in Florence years ago; I’ve been trying to replicate that feeling of pure satisfaction ever since, and I think I’ve finally cracked it with this recipe.

The name suggests it’s proposal-worthy, and while I can’t make any guarantees, I can tell you that it’s the kind of meal that makes people pause after their first bite and just… savour. The sauce clings beautifully to every piece of pasta, the chicken is succulent, and the little jewels of sun-dried tomato provide a wonderful sweet and tangy contrast. It’s the ultimate date night dinner, but it’s also straightforward enough to make when you simply want to treat yourself and your family to something truly wonderful. It’s a rich, decadent, and utterly memorable dish that we come back to again and again in my house.

Recipe Overview

This recipe brings together classic Tuscan-inspired flavours in a sumptuous pasta dish that comes together in one pan after boiling the pasta. The star is the sauce: a rich and velvety cream base infused with garlic, herbs, and Parmesan, made even more special with the intense flavour of sun-dried tomatoes. I’ve found that letting the sauce simmer for just a minute or two longer than you think it needs allows the flavours to meld together beautifully.

• 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

• Genuine Flavour: This isn’t just creamy; it’s a deeply savoury experience. The tangy sun-dried tomatoes cut through the richness of the double cream, while the garlic, oregano, and fresh basil build layers of authentic Italian-inspired taste. The Parmesan cheese melts into the sauce, giving it a glorious, nutty finish.
• Ready in Under 40 Minutes: From start to finish, this impressive meal is on the table in about 35 minutes, making it entirely achievable for a weeknight dinner when you want something a bit special.
• Flexible Recipe: This recipe works wonderfully as a base. You can easily wilt in a few large handfuls of fresh spinach at the end, add some sautéed mushrooms for an earthy note, or swap the pasta shape for whatever you have in the cupboard.
• Great for Date Night: It has an elegance that works beautifully for a romantic meal at home. It feels luxurious and thoughtful without requiring hours of complicated cooking.
• Family Tested: This recipe always gets compliments in my house. My husband, who’s usually picky about creamy pasta dishes, asked for seconds the first time I made it!

Marry Me Chicken Pasta Recipe

⏱️ 15 min prep  •  🍳 30 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, I really recommend using sun-dried tomatoes packed in oil. They are softer and more flavourful than the dry-packed kind, and you can use a tablespoon of the oil itself for an extra layer of flavour when cooking the chicken. I often use the Sacla brand as it’s consistently good.

• 400g dried penne or rigatoni pasta
• 2 large chicken breasts (about 500g total), sliced into 1cm thick medallions
• 2 tbsp plain flour
• 1 tsp smoked paprika
• Salt and freshly ground black pepper
• 2 tbsp olive oil
• 1 tbsp butter
• 4 cloves garlic, minced
• 1 shallot, finely diced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional, adjust to your liking)
• 150ml chicken stock
• 300ml double cream
• 80g sun-dried tomatoes in oil, drained and roughly chopped
• 60g Parmesan cheese, freshly grated, plus extra for serving
• A small bunch of fresh basil, roughly chopped

Marcus’s Tip: Don’t be tempted to use pre-grated Parmesan. A block of proper Parmigiano-Reggiano grated just before use melts far better and has an infinitely more complex, nutty flavour that really elevates the sauce.

How to Make This Marry Me Chicken Pasta Recipe

The process is quite straightforward. We’ll cook the pasta and chicken separately first, then build that incredible sauce in the same pan used for the chicken to capture all those delicious browned bits.

1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Just before draining, reserve about 200ml of the starchy pasta water. Drain the pasta and set aside.
2. Prepare the Chicken: While the pasta is cooking, place the chicken medallions in a bowl. In a separate small bowl, mix the plain flour, smoked paprika, a generous pinch of salt, and plenty of black pepper. Sprinkle this mixture over the chicken and toss well to ensure each piece is lightly coated.
3. Sear the Chicken: Heat the olive oil and butter in a large, deep frying pan or skillet over a medium-high heat. Once the butter is foaming, add the coated chicken pieces in a single layer (work in batches if necessary to avoid overcrowding). Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
4. Start the Sauce: Reduce the heat to medium. Add the finely diced shallot to the same pan and cook for 2 minutes until it softens. Add the minced garlic, dried oregano, and red pepper flakes and cook for another minute until fragrant, stirring constantly to prevent the garlic from burning.
5. Deglaze and Simmer: Pour in the chicken stock to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon – this is where so much flavour is. Let it bubble and reduce by about half, which should take 2-3 minutes.
6. Make it Creamy: Reduce the heat to low and pour in the double cream. Stir gently to combine. Add the chopped sun-dried tomatoes and the grated Parmesan cheese. Stir until the cheese has melted and the sauce is smooth and has slightly thickened. I find that letting it gently bubble for a minute at this stage really helps the flavours meld. Season with salt and pepper to taste.
7. Combine Everything: Return the cooked chicken to the pan with the sauce. Add the drained pasta and the chopped fresh basil. Toss everything together gently until the pasta and chicken are thoroughly coated in the glorious sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
8. Serve Immediately: Divide the Marry Me Chicken Pasta among four bowls. Garnish with a little extra fresh basil and a generous grating of Parmesan cheese.

Tips From My Kitchen

• Temperature Control: Once you add the double cream, keep the heat low. Boiling a cream sauce can cause it to split or curdle. A gentle, confident simmer is all you need to bring it together and melt the cheese smoothly.
• The Secret Step: The most important flavour-building step is deglazing the pan after cooking the chicken. All those little caramelised bits stuck to the bottom are pure gold. For an even richer flavour, you can deglaze with a splash of dry white wine before adding the chicken stock, letting the alcohol cook off first.
• Make-Ahead: You can cook the chicken and make the sauce (up to step 6) a day in advance. Store them in separate airtight containers in the fridge. When you’re ready to eat, gently reheat the sauce on the hob, adding the chicken back in, then toss with freshly cooked pasta.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over a low heat, adding a splash of milk or chicken stock to loosen the sauce as it will thicken considerably when cold.

Equipment You’ll Need

• Large pot for boiling pasta
• Colander
• Large, deep frying pan or skillet
• Tongs or a pasta fork

Delicious Variations to Try

This recipe is a fantastic starting point. Here are a few ways we like to change it up:

• Spicy Version: If you love a bit of 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 into the sauce just before you add the pasta. The residual heat will cook it down perfectly. Steamed asparagus or broccoli also works well.
• Different Protein: This sauce is also phenomenal with pan-seared king prawns or even leftover shredded roast chicken. For a vegetarian version, swap the chicken for sautéed mushrooms or roasted chickpeas.

What to Serve With This Marry Me Chicken Pasta Recipe

This dish is quite rich and satisfying on its own, so simple accompaniments are best. Here are a few ideas:

• Garlic Bread: A crusty garlic bread is almost non-negotiable for mopping up every last bit of that incredible creamy sauce.
• Simple Green Salad: A crisp salad with a sharp lemon vinaigrette provides a fresh, acidic contrast that cuts through the richness of the pasta perfectly.
• Wine Pairing: A crisp, dry white wine like a Pinot Grigio or Sauvignon Blanc complements the creamy sauce beautifully. If you prefer red, a light-bodied Pinot Noir would also work well.

Frequently Asked Questions

Marry Me Chicken Pasta Recipe

A rich and creamy pasta dish featuring pan-seared chicken medallions, sun-dried tomatoes, and fresh basil, all tossed in a luscious Parmesan cream sauce that's supposedly so good it will inspire a marriage proposal.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 1080

Ingredients Method Notes

Ingredients

  

• 400 g dried penne or rigatoni pasta
• 2 large chicken breasts about 500g total, sliced into 1cm thick medallions
• 2 tbsp plain flour
• 1 tsp smoked paprika
• Salt and freshly ground black pepper
• 2 tbsp olive oil
• 1 tbsp butter
• 4 cloves garlic minced
• 1 shallot finely diced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes optional, adjust to your liking
• 150 ml chicken stock
• 300 ml double cream
• 80 g sun-dried tomatoes in oil drained and roughly chopped
• 60 g Parmesan cheese freshly grated, plus extra for serving
• A small bunch of fresh basil roughly chopped

Method

 

1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Just before draining, reserve about 200ml of the starchy pasta water. Drain the pasta and set aside.
2. Prepare the Chicken: While the pasta is cooking, place the chicken medallions in a bowl. In a separate small bowl, mix the plain flour, smoked paprika, a generous pinch of salt, and plenty of black pepper. Sprinkle this mixture over the chicken and toss well to ensure each piece is lightly coated.
3. Sear the Chicken: Heat the olive oil and butter in a large, deep frying pan or skillet over a medium-high heat. Once the butter is foaming, add the coated chicken pieces in a single layer (work in batches if necessary to avoid overcrowding). Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
4. Start the Sauce: Reduce the heat to medium. Add the finely diced shallot to the same pan and cook for 2 minutes until it softens. Add the minced garlic, dried oregano, and red pepper flakes and cook for another minute until fragrant, stirring constantly to prevent the garlic from burning.
5. Deglaze and Simmer: Pour in the chicken stock to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon – this is where so much flavour is. Let it bubble and reduce by about half, which should take 2-3 minutes.
6. Make it Creamy: Reduce the heat to low and pour in the double cream. Stir gently to combine. Add the chopped sun-dried tomatoes and the grated Parmesan cheese. Stir until the cheese has melted and the sauce is smooth and has slightly thickened. I find that letting it gently bubble for a minute at this stage really helps the flavours meld. Season with salt and pepper to taste.
7. Combine Everything: Return the cooked chicken to the pan with the sauce. Add the drained pasta and the chopped fresh basil. Toss everything together gently until the pasta and chicken are thoroughly coated in the glorious sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
8. Serve Immediately: Divide the Marry Me Chicken Pasta among four bowls. Garnish with a little extra fresh basil and a generous grating of Parmesan cheese.

Notes

For the best sauce consistency, add the reserved pasta water a little at a time until the sauce is creamy and perfectly coats the pasta and chicken.

I really hope you give this Marry Me Chicken Pasta recipe a try. It’s one of those truly special dishes that brings a little bit of luxury to the dinner table with minimal fuss. It’s a joy to cook and an even bigger joy to eat. If you do make it, please let me know how it turned out in the comments below – I love hearing from you! Happy cooking!

– Marcus Bennett