Marry Me Chicken Pasta

nThey don’t call it marry me chicken pasta for nothing. This is the dish that’s ended up on one knee more times than we can count — tender chicken and penne in a creamy, sun-dried tomato, Italian-spiced sauce that’s so good it should be illegal on a Tuesday night.

Why You’ll Love This Marry Me Chicken Pasta

The viral recipe that actually lives up to the hype.

• One pot (plus pasta water) — minimal cleanup for maximum flavor.
• 35 minutes start to finish — faster than waiting for delivery.
• The sauce is the star — creamy, tangy, slightly sweet, with a gentle kick of red pepper.
• It really is special-occasion worthy — despite being weeknight-easy.

Ingredients

The name comes from the idea that this dish is so good, it’ll make someone want to propose. We can’t guarantee a ring, but we can guarantee empty plates.

• 1½ lbs boneless skinless chicken breasts, cut into 1-inch strips
• 8 oz penne pasta
• 2 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 3 cloves garlic, minced
• ½ cup sun-dried tomatoes (oil-packed, drained and chopped)
• 1 tsp red pepper flakes
• 1 tsp Italian seasoning
• 1 cup chicken broth
• ½ cup heavy cream
• ½ cup parmesan cheese, grated
• Fresh basil for garnish

Equipment

• 12-inch skillet or Dutch oven
• Large pot for pasta
• Tongs and wooden spoon

How to Make Marry Me Chicken Pasta

Step 1 — Cook the pasta (10 minutes)

Bring a large pot of salted water to a boil. Cook the penne according to package directions minus 1 minute (it’ll finish in the sauce). Reserve 1 cup of pasta water before draining. Salting the water properly — it should taste like the sea — is the single most important thing you can do for pasta flavor.

Step 2 — Sear the chicken (8 minutes)

While the pasta cooks, season the chicken strips with salt and pepper. Heat olive oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer — don’t crowd the pan. Sear for 3-4 minutes per side until golden and cooked through (165°F). Remove to a plate.

Step 3 — Build the sauce (5 minutes)

In the same pan, add the garlic, sun-dried tomatoes, red pepper flakes, and Italian seasoning. Stir for 60 seconds. Pour in the chicken broth, scraping up any browned bits. Let it simmer for 2 minutes. Reduce heat to medium-low, add the heavy cream and parmesan. Stir until smooth and creamy.

Step 4 — Combine and finish (3 minutes)

Add the drained penne and chicken strips to the sauce. Toss everything together over medium heat for 1-2 minutes. If the sauce is too thick, add pasta water a tablespoon at a time until it coats the pasta in a glossy sheen. Taste for salt — the parmesan and pasta water usually provide enough.

Step 5 — Garnish and serve (1 minute)

Tear fresh basil leaves over the top. An extra sprinkle of parmesan and a crack of black pepper. Serve immediately while the sauce is still creamy and hot.

Pro Tips

Don’t skip the pasta water. The starchy water helps the sauce cling to the pasta and creates that restaurant-quality gloss.

Cut the chicken into strips, not cubes. Strips have more surface area for browning and they tangle with the penne in a satisfying way.

Red pepper flakes are adjustable. Start with ½ tsp if you’re heat-sensitive. The cream tames it, but the flavor builds as it sits.

Variations & Substitutions

With shrimp

Replace chicken with 1 lb large shrimp. Sear 2 minutes per side, then proceed with the sauce. Total time drops to 25 minutes.

Gluten-free

Use gluten-free penne. The sauce is naturally gluten-free as written.

Spicy version

Double the red pepper flakes and add a diced jalapeño with the garlic. Top with pickled peppers.

Storage & Reheating

Refrigerator: Keeps 3-4 days. The pasta absorbs the sauce as it sits — add cream or pasta water when reheating.

Freezer: Freeze without pasta. Reheat the chicken and sauce, then toss with freshly cooked pasta.

Reheating: Stovetop with a splash of cream. Microwave works but the sauce may look broken — stir vigorously to re-emulsify.

What to Serve With Marry Me Chicken Pasta

This is a one-bowl meal, but a simple side makes it feel like a full dinner. Our classic Caesar salad is the classic pairing — the acid and crunch cut through the rich sauce. For garlic bread lovers, our garlic butter steak bites recipe has a great compound butter technique that works on sliced baguette too. And for dessert, our patriotic berry trifle keeps things light and sweet.

Nutrition Information

Per serving (¼ of recipe): approximately 580 calories, 42 g protein, 48 g carbohydrates, 24 g fat, 3 g fiber. Values are estimates.

Frequently Asked Questions

Why is it called “marry me” chicken?

The name went viral on TikTok with the claim that this dish is so good, it’ll make someone want to propose. Whether or not that’s true, it’s definitely the kind of meal that makes people go back for seconds.

Can I use a different pasta shape?

Penne is traditional, but rigatoni, fusilli, or farfalle all work. Avoid long pasta like spaghetti — the chicken strips work best with short shapes.

Can I make this with pre-cooked chicken?

Yes — rotisserie chicken works great. Shred it and add it at the end to warm through. Skip the searing step.

How do I prevent the sauce from breaking?

Keep the heat at medium-low when adding the cream. High heat can cause the fat to separate. If it does break, whisk in a tablespoon of cold pasta water off the heat.

If you make this marry me chicken pasta, tell us in the comments if it earned its name in your household. Next time we’re going to try it with vodka sauce for an extra layer of richness. Save this one — it’s about to become a regular in your rotation.