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    Marry Me Chicken Pasta

    Are your taste buds ready for this one? Marry Me Chicken Pasta is a totally swoon worthy dish, where chicken and pasta are enveloped in the most amazing creamy sauce.

    Whether you’re looking to boost your odds of a successful proposal, or just cook an addictively delicious dinner, this is the recipe you need.

    Seriously, any dish with the words “marry me” has to taste great, right? Marry Me Chicken was our most popular recipe of the year, and Marry Me Salmon was equally amazing.

    Today, let’s give it a pasta twist!

    Why You’ll Love It (Literally!)

    This recipe is wonderfully straightforward and easy to make. It’s designed for cooks of all levels, from beginners to seasoned kitchen enthusiasts.

    Every forkful of this Marry Me Chicken Pasta is a celebration of flavors, making it flavorful and rich. The blend of herbs and spices, combined with the creaminess of the sauce and the succulence of the chicken, creates an unforgettable meal.

    One of the best aspects of this dish is its versatility and adaptability. We’ll give you some variations later on in the post.

    Bowl full of this creamy chicken pasta.

    Ingredient Notes

    For a complete list, along with exact measurements, see the recipe card at the end of the post. Here are the main ingredients you’re going to need to make marry me chicken pasta:

    • Chicken: We use bone-in, skin-on thighs. If you prefer white meat, we recommend cutlets over whole breasts, as they cook more evenly and are less prone to becoming tough. The cooking time will vary depending on the cut you choose.
    • Paprika, Salt and Pepper: To season the chicken.
    • Flour: Used for dredging the chicken, flour helps in creating a light crust, and helps thicken the sauce.
    • Butter: To sauté the chicken and aromatics.
    • Shallot and Garlic: These aromatics lay the foundation for the flavor.
    • Red Chili Flakes: These add a hint of heat. You can adjust the quantity to make the dish more or less spicy.
    • Herbs (Thyme, Oregano, Parsley): Fresh herbs can be used instead if you have them on hand. The ratio is three times the amount of fresh herbs to dried.
    • Sun-Dried Tomatoes: They add a tangy, slightly sweet flavor. You can use either oil-packed or dry-packed (we use oil-packed).
    • Heavy Cream: This creates a rich, creamy sauce. A lower-fat alternative like half-and-half can be used, but it will make the sauce less creamy.
    • Chicken Stock: Alternately, you can use dry white wine.
    • Parmesan Cheese: Freshly grated Parmesan cheese melts better and provides a superior flavor compared to pre-grated, packaged cheese.
    • Basil Leaves: Fresh basil adds a fresh, aromatic touch to the dish. It’s best added at the end of cooking to preserve its flavor.
    • Pasta: You can choose any type of pasta, but shapes like penne or fusilli are great at holding the sauce. Long shapes like linguine also work well.

    How to Make Marry Me Chicken Pasta

    1. Brown the Chicken: Season the chicken on both sides with salt, pepper, paprika and parsley. Dredge with flour. Sear in butter on both sides until golden brown. Remove to a plate.

    Browned chicken thighs on a plate.

    2. Create the Sauce: In the same pan, add a little more butter if needed and sauté chopped shallot for a minute. Add garlic and cook for a minute, or until it’s fragrant. Add red chili flakes, thyme and oregano and mix well. Add in sun dried tomatoes and cook for 2-3 minutes. Adjust the heat to medium-low, and add the heavy cream, chicken stock and the parmesan cheese to the skillet. Mix and stir well till the cheese melts, and simmer it for 4-5 minutes.

    Creamy sauce in a skillet.

    3. Finish Cooking the Chicken: Mix in basil leaves and place the chicken thighs in skin side up. Adjust the heat to medium low, cover, and cook till chicken is cooked through, stirring the sauce occasionally.

    Chicken thighs cooked in the creamy sauce.

    4. Boil the Pasta: While chicken is cooking, bring a large pot of salted water to a boil. Add pasta and cook to al dente according to the package directions.

    5. Complete the Dish: Toss cooked and drained pasta into the sauce. Serve immediately.

    Final product in a skillet.

    Variations

    • Swap the Protein: Instead of chicken, use shrimp, salmon or Italian sausage. Are you a bit unsure if she’ll say yes? Try lobster!
    • Add Some Veggies: Spinach, mushrooms, bell peppers or artichoke hearts would all go great here.
    • Make it a Bake: After tossing everything together, sprinkle with cheese (like mozzarella and/or parmesan), and bake until bubbly and golden.
    • Change the Flavor Profile: Add in a couple tablespoons of Creole Seasoning or Pesto Sauce for some new flavors.

    Leftovers and Storage

    Marry me chicken pasta is great as leftovers for the next few days. Store it in an airtight container in the refrigerator for up to 3-4 days.

    Reheat leftovers in the microwave or on stovetop over medium heat, with a splash of water or cream if it has dried out (the pasta will have absorbed some of the sauce). The chicken will take longer than the pasta, so warm that up first.

    We do not recommend freezing, as creamy sauces do not freeze well.

    Helpful Tips

    • Don’t Overcrowd the Pan: When browning the chicken, avoid overcrowding the pan. This ensures that each piece gets a nice, even sear. If necessary, brown the chicken in batches.
    • Deglaze the Pan: After cooking the chicken, use a bit of chicken stock to deglaze the pan. This helps lift the flavorful bits stuck to the bottom, which adds depth to the sauce.
    • Cook Pasta Al Dente: To prevent the pasta from becoming too soft when mixed with the sauce, cook it until it’s al dente. It will continue to cook slightly when combined with the hot sauce.
    • Reserve Pasta Water: Before draining the pasta, reserve a cup of the pasta water. This starchy water can be added to the sauce if needed to adjust the consistency.
    • Check the Temperature: Chicken is safe to eat at 165°F, when measured with an instant read thermometer at the thickest part. However, for chicken thighs, we prefer to cook to 180-190°F for fall off the bone tender meat.
    Skillet full of marry me chicken pasta.

    Get ready to fall in love with our Marry Me Chicken Pasta. It really is as good as the name suggests. Be sure to let us know if she says “yes”!

    Pin or bookmark this easy recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you.

    For more great dinners, check out our hand-picked collection of Dinner Ideas for Tonight. Until next time…

    Marry Me Chicken Pasta, on our Gypsy Plate… enjoy!

    Bowl of marry me chicken pasta atop the Gypsy Plate.

    More creamy pasta dishes:
    TikTok Spaghetti
    Gigi Hadid Pasta
    Espagueti Verde
    Pasta alla Norcina
    Louisiana Chicken Pasta
    Creamy Salmon Pasta
    Rasta Pasta
    Pastalaya

    Featured image for marry me chicken pasta recipe.

    Marry Me Chicken Pasta

    Yield: 5 servings
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Total Time: 55 minutes

    This creamy, dreamy Marry Me Chicken Pasta is the perfect dish for romantic occasions, or any time you crave something delicious!

    Ingredients

    • 5 bone-in, skin-on chicken thighs or boneless skinless breasts
    • 1 tsp paprika
    • 1 tsp dried parsley
    • ½ tsp salt
    • ½ tsp pepper
    • ¼ cup flour, for dredging
    • 2 Tbsp butter
    • 1 large shallot, diced small
    • 4 garlic, finely chopped
    • 1 tsp red chili flakes
    • 1 tsp thyme
    • 1 tsp oregano
    • ⅓ cup sun dried tomatoes, strips or chopped
    • 1 cup heavy cream
    • ½ cup chicken stock
    • ¾ cup Parmesan Cheese
    • ¼ cup basil leaves, more for garnishing
    • 8oz dry pasta

    Instructions

    1. Mix all the chicken seasoning ingredients in a small bowl and season the chicken on both sides. Dredge the chicken in flour and shake off any excess.
    2. In a large skillet, melt the butter on medium heat. Brown the chicken, skin side first for 6-7 minutes on each side, or until golden brown. Transfer onto a plate and set aside.
    3. In the same pan, add a little more butter if needed and sauté chopped shallot for a minute. Add garlic and cook for a minute, or until it's fragrant. Add red chili flakes, thyme and oregano and mix well. Add in sun dried tomatoes and cook for 2-3 minutes.
    4. Adjust the heat to medium-low, and add the heavy cream, chicken stock and the parmesan cheese to the skillet. Mix and stir well till the cheese melts, and simmer it for 4-5 minutes.
    5. Mix in basil leaves and place the chicken thighs in skin side up. Adjust the heat to medium low, cover, and cook till chicken is cooked through, stirring the sauce occasionally. We like to cook bone in chicken thighs till the internal temperature reaches 180-190°F so the meat is fall off the bone and juicy. If you are using chicken breast, cook till internal temperature reaches 165°F.
    6. While chicken is cooking, bring a large pot of salted water to a boil. Add pasta and cook to al dente according to the package directions.
    7. Toss cooked and drained pasta into the sauce. Serve immediately.
    Nutrition Information
    Yield 5 Serving Size 1
    Amount Per Serving Calories 545Total Fat 31gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 11gCholesterol 113mgSodium 641mgCarbohydrates 48gFiber 3gSugar 5gProtein 20g

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    Picture of Alpana, blogger and recipe developer at GypsyPlate

    Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.

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