Creamy Marry Me Chicken Pasta

This marry me chicken pasta is creamy, dreamy, and lovely for a romantic date night at home or a cozy dinner party with friends! With seared chicken, garlic, sun-dried tomatoes, parmesan, and fresh basil, it’s an easy (almost) one-pot dinner that is lovely with a glass of wine.

Hello from the couch where I’m staring at my Christmas tree while writing a Valentine’s Day-ish recipe. I don’t know why I’m like this but it is what it is. Maybe I should just plaster paper hearts all over the tree and push it out for another month?

Also, while we’re on the subject of V-Day, can we just talk about this pasta recipe real quick? I mean, what’s more apropos for a Valentine’s Day recipe than one with ‘marry me’ in the name? Just like reverse sear filet mignon and braised pork ragù with gnocchi, this is a super simple but always elegant dinner that you can make for two or for a crowd!

And, of course, I should mention that this recipe isn’t just for Valentine’s Day. I mean, creamy, cozy, cheesy pasta is fitting for any time of the year after all. Let’s make it, shall we?

Why you’ll love this pasta

I honestly love the entire concept of marry me chicken. The idea that a recipe is so good it could result in a marriage proposal is so extra lol. But, if you are looking for an easy, and delicious, way to say “I love you”, this is a great place to start.

• The pasta comes together in about 30 minutes.
• It’s creamy, savory, garlicky, and super flavorful.
• This pasta is lovely for two or for a crowd.
• Make this recipe for dinner parties or date night at home!

The ingredient list

• Chicken – you can use boneless skinless chicken breasts or thighs. I like thighs because they’re more flavorful, but I typically use whatever I have!
• Salt & pepper – you’ll want freshly-ground black pepper and Kosher salt. I like Morton’s Kosher salt.
• Olive oil – a bit of oil will help us sear the chicken without sticking to the pan.
• Butter – I like to use a combo of olive oil and butter because the oil is best for searing but the butter adds flavor and richness.
• Shallots – diced shallots will give the sauce a classic onion flavor but with a hint of sweetness.
• Garlic – every red sauce needs a bit of garlic to complement the rest of the spices!
• Tomato paste – the tomato paste gives the sauce a deeper umami flavor.
• White wine – look for a dry white wine so it doesn’t make the sauce overly fruity. I like Sauvignon Blanc or Pinot Grigio.
• Tomato sauce – this isn’t a typical ingredient in marry me chicken recipes. But I like adding a bit to make this recipe more of a pasta sauce.
• Heavy cream – a splash of heavy cream will make the sauce extra rich and buttery.
• Chicken bouillon – instead of using chicken broth, which will make the sauce too thin, we’ll just use a bit of bouillon. My favorite is Better Than Bouillon!
• Parmesan – use freshly-grated parmesan for the best flavor and melt. The additives in store-bought parmesan will clump up in the sauce.
• Spices – a mix of red pepper flakes, Italian seasoning, and oregano will add extra flavor.
• Sun-dried tomatoes – you can use sun-dried tomatoes from a bag or jar.
• Pasta – my favorite is rigatoni so the sauce gets into all the nooks and crannies.
• Basil – fresh basil will add a hint of freshness to complement the rich tomato sauce.

Ingredient variations

• Protein – try seared shrimp or Italian sausage instead of chicken.
• Onions – feel free to use half a small brown onion instead of a shallot.
• Wine-free – you can leave out the wine if you don’t have some on hand.
• Vegetarian – leave out the chicken and use vegetarian bouillon instead.
• Gluten-free – replace the pasta with a gluten-free pasta.
• Veggies – you can also add other veggies like spinach or sautéed eggplant.

How to make this recipe

Sear the chicken

1. First, cover a piece of plastic wrap over the chicken.
2. Then, use a meat mallet or rolling pin to pound the chicken until it’s about 1/4-inch thick.
3. Season both sides of the chicken generously with salt and pepper.
4. Next, heat olive oil in a cast iron skillet until it’s shimmering.
5. Sear the chicken for 3-4 minutes per side until it’s golden brown and cooked through.
6. Let the chicken rest for 5 minutes and then dice or slice into strips.

Boil the pasta

1. Bring a pot of heavily salted water to a boil.
2. Cook the pasta according to the package directions.
3. Save about 1/2 cup of the starchy pasta water. Then, drain the rigatoni.

Make the sauce

1. Melt the butter in the same skillet you cooked the chicken in. Add the shallots and sauté until softened.
2. Then, add the garlic and cook for 30 seconds. Stir the tomato paste into the pan and cook for 1 minute until dark red.
3. Deglaze the pan with the white wine. Simmer until the wine is mostly reduced.
4. Next, add the tomato sauce and heavy cream. Stir until smooth.
5. Add the chicken bouillon, parmesan, red pepper flakes, Italian seasoning, and oregano.
6. Stir the sun-dried tomatoes into the sauce.

Assemble the pasta

1. Once the sauce is done, add the pasta, chicken, and basil.
2. Then, add a splash of the reserved pasta water.
3. Stir everything together until the rigatoni is al dente. Top each serving with parmesan and basil. Enjoy!

Serving ideas

This pasta is a meal on its own but I usually serve it with a salad and bread to round everything out, especially when I have guests over! These are some of my go-to sides. (Oh, and don’t forget a nice glass of wine, of course.)

• Appetizers – lemony marinated mozzarella balls or fried burrata
• Salad – green salad with sherry shallot dressing, Caprese salad, or Caesar salad
• Bread – garlic butter dinner rolls, garlic bread, or crusty sourdough
• Veggies – lemony green beans with pine nuts or charred broccoli with pecorino
• Dessert – coffee crème brûlée, mascarpone cheesecake with orange & amaretto, or a blueberry hazelnut galette

What kind of pasta should I use?

Rigatoni is my go-to for this creamy chicken sun-dried tomato pasta. But you can use all kinds of pasta! Some of my favorites are:

• Penne, ziti, or calamarata
• Fusilli, gemelli, or cavatappi
• Farfalle or pipe rigate
• Bucatini or fettucine

Storing & reheating

To store leftover pasta, spoon it into an airtight container. Refrigerate the pasta for up to 5 days.

To reheat the pasta, you have a couple of options. You can always microwave small portions for 1-2 minutes until hot. But I recommend reheating the pasta on the stove! Just mix the leftover creamy garlic parmesan chicken pasta with a small splash of chicken broth in a pan. Then, heat it over medium, stirring often, until the pasta is hot.

I wouldn’t recommend freezing the pasta or making this recipe in advance. It definitely tastes best fresh!

Helpful tools

• Cast iron skillet
• Meat tenderizer
• Chef’s knife
• Large pot
• Colander
• Box grater

Tips & tricks

• Tenderizing the meat is key for perfectly cooked chicken! Otherwise, the tip of the chicken breast will dry out before the rest of it is finished cooking.
• To perfectly sear the chicken, wait until the oil is very hot and starts to shimmer. Cook the chicken until it’s very browned, about 2-3 minutes. Flip and cook another 2-3 minutes. Continue to flip the chicken every 30 seconds until it reaches 165°F (74°C).
• Make sure you’re using heavy whipping cream in the sauce. (Sometimes called double cream.) Milk and half-and-half is too thin and will make the sauce watery.
• Freshly grated parmesan is super important in this recipe! Pre-grated cheese has additives that will clump up the sauce and make it grainy.

More romantic dinners

Short Rib Beef Bourguignon
Creamy Tuscan Chicken and Orzo Skillet
Apple Pork Chops with Bourbon & Sage
Creamy Lemon Pasta with Fried Pine Nuts
White Lasagna with Pesto & Pancetta

If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!

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xo Sara Lynn

Song of the day – Lazy Eye by Silversun Pickups