Irresistible Marry Me Chicken Pasta in 30 Minutes Flat

I’ll never forget the first time I made Marry Me Chicken Pasta for my now-husband. It was our third date, and I wanted to impress him with something special. The moment that creamy sauce hit the pan – rich with garlic, sun-dried tomatoes, and Parmesan – I knew this dish was magic. He took one bite, looked me straight in the eyes, and said “This is so good I’d marry you for it!” (Spoiler: he did.)

This isn’t just pasta – it’s a love letter in a bowl. The tender chicken, the velvety sauce clinging to every strand of fettuccine, those sweet-tart bursts of sun-dried tomato… it’s the kind of meal that makes ordinary nights feel like celebrations. And the best part? It comes together in about 30 minutes, leaving you plenty of time to enjoy that bottle of wine with your special someone.

Why You’ll Love This Marry Me Chicken Pasta

Oh, where do I even start? This dish is pure magic, and here’s why:

• Creamy dreamy sauce – That silky, garlicky, Parmesan-packed sauce clings to every bite like a cozy blanket. You’ll want to lick the plate (no judgment here).
• Faster than takeout – 30 minutes from fridge to table. Perfect for when you’re starving but still want something fancy.
• Date night superstar – The name says it all. This pasta has serious romantic powers (just ask my husband!).
• Restaurant-quality – Sun-dried tomatoes and fresh basil make it look and taste like you slaved for hours. Our little secret?

Trust me, one bite and you’ll be hooked. It’s that good.

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Ingredients for Marry Me Chicken Pasta

Gather these simple ingredients – I promise you probably have most of them already! The magic happens when they all come together.

For the pasta:

• 8 oz fettuccine (or your favorite pasta shape – I sometimes use penne when that’s what’s in my pantry)

For the chicken:

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1 tbsp olive oil (the good stuff!)
• 1 tsp Italian seasoning
• Salt and pepper to taste (don’t be shy here)

For that amazing sauce:

• 1/2 cup sun-dried tomatoes (oil-packed, chopped – save that flavorful oil!)
• 3 cloves garlic, minced (fresh is best – no jarred stuff for this special dish)
• 1 cup heavy cream (or half-and-half if you want it lighter)
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese (please, please use the real stuff)
• Fresh basil for garnish (it makes all the difference)

See? Nothing too fancy – just good, honest ingredients that transform into something magical. Now let’s get cooking!

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How to Make Marry Me Chicken Pasta

Okay, let’s get to the good stuff! Making this dish is easier than you think, but I’ve got some little tricks that make all the difference. Follow these steps, and you’ll have restaurant-quality pasta in no time.

Cooking the Pasta

First things first – get that pasta going! Bring a large pot of salted water to a boil (it should taste like the sea). Add your fettuccine and cook for about 1 minute less than the package says – we want it al dente since it’ll keep cooking in the sauce later. Here’s my secret: before draining, scoop out about 1/4 cup of that starchy pasta water. It’s liquid gold for adjusting your sauce later!

Preparing the Chicken

While the pasta cooks, let’s tackle the chicken. If your breasts are super thick (we’re talking over 1 inch), give them a gentle pound with a meat mallet or rolling pin to even them out. This helps them cook evenly. Season both sides generously with salt, pepper, and that Italian seasoning – really massage it in there!

Heat olive oil in a large skillet over medium-high heat. When it shimmers, add the chicken. Don’t touch it for 5-6 minutes – we want a beautiful golden crust. Flip and cook another 5-6 minutes until the internal temp hits 165°F. Transfer to a plate and let it rest for 5 minutes before slicing – this keeps all those juicy flavors locked in!

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Making the Sauce

Now for the magic! In that same skillet (don’t you dare wash it – all those browned bits add flavor!), add a splash of the sun-dried tomato oil if you have it, or a bit more olive oil. Toss in the garlic and sun-dried tomatoes, stirring for just 30 seconds until fragrant – any longer and the garlic might burn.

Pour in the chicken broth to deglaze, scraping up all those tasty browned bits. Then add the heavy cream and reduce the heat to medium-low – we don’t want it boiling violently or the cream might separate. Let it simmer gently for 3-4 minutes until it thickens slightly (it should coat the back of a spoon).

Now, gradually stir in the Parmesan cheese, letting each addition melt before adding more. If the sauce seems too thick, add that reserved pasta water a tablespoon at a time until it’s just right. Taste and adjust seasoning – this is your moment to make it perfect!

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Tips for Perfect Marry Me Chicken Pasta

After making this dish more times than I can count, here are my foolproof tips to take it from good to “will you marry me?” amazing:

• Garlic is gold – Freshly minced garlic makes all the difference. That pre-chopped stuff in jars just doesn’t have the same punch.
• Sauce too thick? A splash of warm chicken broth brings it right back to silky perfection. Too thin? Let it simmer a minute longer.
• Don’t skip the basil – Those fresh green leaves add brightness and make it look restaurant-fancy with zero effort.
• Pasta water power – That starchy liquid you saved? It’s your secret weapon for helping the sauce cling to every noodle.

Follow these simple tricks, and you’ll have a dish worthy of any special occasion – or just a really great Tuesday night!

Ingredient Substitutions

Ran out of something? No worries! This Marry Me Chicken Pasta is pretty forgiving. Here are my favorite swaps when I’m in a pinch:

• Half-and-half instead of heavy cream – It’ll be slightly less rich but still delicious. Just don’t use milk – it won’t thicken properly.
• Baby spinach for sun-dried tomatoes – Add it at the end for color and freshness, though you’ll miss that sweet-tart punch.
• Gluten-free pasta – Works great! Just watch the cooking time – GF noodles can go from perfect to mush in seconds.
• Chicken thighs – More flavorful than breasts, but cook them a few minutes longer until they hit 175°F.

While substitutions work in a pinch, I promise the original combo is worth the trip to the store. That sun-dried tomato and Parmesan magic? Unbeatable!

Serving Suggestions for Marry Me Chicken Pasta

Oh, let’s make this special! I love serving this pasta with warm, crusty garlic bread for soaking up every last drop of that creamy sauce. A simple arugula salad with lemon vinaigrette cuts through the richness perfectly. For drinks? A crisp Pinot Grigio or buttery Chardonnay pairs beautifully. Pro tip: plate it on warm dishes, garnish with extra basil, and light some candles – instant romance!

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Storing and Reheating Marry Me Chicken Pasta

Leftovers? Lucky you! This pasta keeps beautifully in the fridge for up to 3 days in an airtight container. The sauce might thicken up – that’s normal. When reheating, add a splash of chicken broth or water and warm it gently on the stove over low heat, stirring often. Microwaving works in a pinch, but go slow – 30 second bursts with stirring in between to prevent that dreaded “broken sauce” look. Pro tip: the flavors actually deepen overnight, making day-two pasta even more delicious!

Marry Me Chicken Pasta FAQs

I get asked about this recipe all the time! Here are the answers to the most common questions that pop up:

Nutritional Information

Just so you know what you’re diving into (not that you’ll care once you taste it!), here’s the scoop: Each generous serving of this Marry Me Chicken Pasta clocks in at about 520 calories, with 28g fat, 38g carbs, and a whopping 32g protein. Of course, these numbers can vary based on your exact ingredients – like how much Parmesan you “accidentally” add extra. But let’s be real – when something tastes this good, who’s counting?

Now go make this Marry Me Chicken Pasta tonight and watch your loved one’s eyes light up with every creamy, garlicky bite. Trust me, it’s a guaranteed path to someone’s heart – or at least to some very happy taste buds!

Irresistible Marry Me Chicken Pasta in 30 Minutes Flat

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Print Recipe

Pin Recipe

A creamy, flavorful pasta dish with tender chicken, sun-dried tomatoes, and a rich sauce. Perfect for a romantic dinner or special occasion.

• Author: Sophia Collins
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Low Lactose

Ingredients

Scale 1x2x3x

• 2 boneless, skinless chicken breasts
• 8 oz fettuccine pasta
• 1/2 cup sun-dried tomatoes, chopped
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Cook pasta according to package instructions. Drain and set aside.
2. Season chicken with salt, pepper, and Italian seasoning.
3. Heat olive oil in a large skillet over medium heat. Cook chicken until golden and cooked through (5-6 minutes per side). Remove and slice.
4. In the same skillet, sauté garlic and sun-dried tomatoes for 1-2 minutes.
5. Add chicken broth and heavy cream. Simmer for 3-4 minutes.
6. Stir in Parmesan cheese until melted.
7. Add cooked pasta and sliced chicken to the skillet. Toss to coat.
8. Garnish with fresh basil before serving.

Notes

• Use fresh garlic for the best flavor.
• Adjust creaminess by adding more or less chicken broth.
• Substitute half-and-half for heavy cream for a lighter version.

Nutrition

• Serving Size: 1/4 recipe
• Calories: 520
• Sugar: 4g
• Sodium: 480mg
• Fat: 28g
• Saturated Fat: 14g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 32g
• Cholesterol: 125mg

Keywords: Marry Me Chicken Pasta, creamy pasta, chicken pasta, romantic dinner