Marry Me Chicken Pasta

Marry me chicken pasta earned its name for a reason. Pan-seared chicken breasts coated in a creamy sun-dried tomato and spinach sauce with just enough garlic and Italian seasoning to make the whole kitchen smell incredible. The sauce comes together in the same pan as the chicken, so all those browned bits at the bottom get stirred right into the cream. This is the kind of weeknight dinner that feels like you spent an hour on it, but it is on the table in 35 minutes.

Why You’ll Love This Marry Me Chicken Pasta

• One pan for the chicken and the sauce means minimal cleanup
• The sun-dried tomato cream sauce is rich without being heavy
• Uses pantry-friendly ingredients that are easy to keep stocked
• The spinach wilts right into the sauce, adding color and nutrients without any extra steps
• Leftovers reheat beautifully the next day
• Feels restaurant-quality but is simple enough for a Tuesday night

Ingredients

• 2 large (about 1.5 pounds total) boneless skinless chicken breasts (Pound them to an even 3/4-inch thickness so they cook evenly.)
• 12 ounces penne pasta (Rigatoni or ziti also work well here.)
• 3/4 cup sun-dried tomatoes (oil-packed) (Drain and roughly chop. Save 2 tablespoons of the oil for cooking.)
• 4 cups (about 4 ounces) fresh baby spinach (It wilts down to almost nothing, so do not be shy about packing it in.)
• 1 cup heavy cream (Half and half works but the sauce will be thinner.)
• 1/2 cup parmesan cheese, freshly grated (Plus more for serving. Pre-shredded parmesan has anti-caking agents that make the sauce grainy.)
• 4 garlic cloves (Minced fine. Do not use jarred minced garlic here.)
• 1 teaspoon Italian seasoning blend (Or use 1/2 teaspoon each of dried oregano and basil.)
• 1/2 cup chicken broth (Low-sodium preferred so you can control the salt.)
• 2 tablespoons olive oil (For searing the chicken.)
• to taste salt and black pepper (Season the chicken well before it goes in the pan.)
• 1/4 teaspoon red pepper flakes (optional) (For a little background heat.)

Equipment

• Large skillet or saute pan (12-inch)
• Large pot for boiling pasta
• Tongs
• Meat mallet or rolling pin
• Microplane or fine grater for parmesan

How to Make Marry Me Chicken Pasta

Step 1 — Prep and sear the chicken

Place chicken breasts between two sheets of plastic wrap and pound to an even 3/4-inch thickness using a meat mallet. Season both sides generously with salt, pepper, and half the Italian seasoning. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook without moving for 5 to 6 minutes per side until golden brown and cooked through (internal temperature of 165 F). Transfer to a cutting board and let rest for 5 minutes, then slice into strips.

Step 2 — Cook the pasta

While the chicken cooks, bring a large pot of heavily salted water to a boil. Cook the penne according to package directions until 1 minute short of al dente. Reserve 1 cup of pasta water before draining. The starchy pasta water is your safety net for adjusting the sauce later.

Step 3 — Build the sauce

In the same skillet used for the chicken (do not wipe it out), reduce heat to medium. Add 2 tablespoons of the reserved sun-dried tomato oil. Add the minced garlic and cook for 30 seconds until fragrant. Add the chopped sun-dried tomatoes and red pepper flakes if using. Stir for 1 minute. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.

Step 4 — Add cream and cheese

Reduce heat to medium-low. Pour in the heavy cream and stir to combine. Let the sauce simmer gently for 3 minutes until it starts to thicken slightly. Stir in the grated parmesan until melted and smooth. If the sauce looks too thick, add pasta water 2 tablespoons at a time until it reaches a consistency that coats the back of a spoon.

Step 5 — Add spinach and pasta

Add the baby spinach to the sauce in handfuls, stirring after each addition until wilted. This takes about 2 minutes. Add the drained penne and toss everything together until the pasta is evenly coated. Taste and adjust salt and pepper.

Step 6 — Finish and serve

Nestle the sliced chicken back into the pan or arrange it on top of the pasta. Sprinkle with remaining Italian seasoning and extra parmesan. Serve immediately while the sauce is creamy and hot.

Pro Tips

Pounding the chicken to an even thickness is not optional. Uneven chicken means one end is dry while the other is still raw. Take the extra 2 minutes to do it.

Do not skip reserving the pasta water. It is the difference between a sauce that clings to the pasta and one that pools at the bottom of the bowl.

If your sauce breaks or looks oily, add 2 tablespoons of pasta water and stir vigorously over low heat. The starch will bring it back together.

Let the chicken rest for the full 5 minutes before slicing. If you cut it immediately, all the juices run out and the meat dries out.

For a deeper flavor, add 1 tablespoon of tomato paste when you cook the garlic. Let it toast for 30 seconds before adding the broth.

Variations & Substitutions

**Dairy-free:** Replace the heavy cream with full-fat coconut cream and skip the parmesan. Add 1 tablespoon of nutritional yeast for a cheesy flavor. The sauce will be slightly different but still very good.

**Spicy Version:** Increase the red pepper flakes to 1/2 teaspoon and add a diced jalapeno when you cook the garlic.

**Shrimp Marry Me:** Swap the chicken for 1.5 pounds of large shrimp. Sear the shrimp for 2 minutes per side and proceed with the same sauce.

**Vegetarian:** Skip the chicken and add 1 can of drained chickpeas and extra spinach. Use vegetable broth instead of chicken broth.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium-low heat with a splash of chicken broth or cream to loosen the sauce. The pasta will absorb some of the sauce overnight, so you will need that extra liquid. Freezing is not recommended because the cream sauce can separate when thawed.

What to Serve With Marry Me Chicken Pasta

A side of [chicken alfredo](/chicken-alfredo/) if you want to go all-in on creamy pasta night

A fresh [caprese salad](/caprese-salad/) to balance the richness of the cream sauce

Slices of crusty garlic bread for soaking up every drop of sauce

A simple [tuscan chicken](/tuscan-chicken/) inspired green salad with balsamic vinaigrette

Nutrition Information

One serving is approximately 1/4 of the recipe. Values are approximate and will vary based on specific ingredients used.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Absolutely. Boneless skinless thighs actually have more flavor and are harder to overcook. Sear them for 6 to 7 minutes per side. The internal temperature should still reach 165 F.

What if I do not have sun-dried tomatoes?

You can substitute 1 cup of cherry tomatoes that have been halved and roasted at 400 F for 15 minutes. The flavor will be slightly different but still delicious. You can also use roasted red peppers from a jar.

Can I make this with a different pasta shape?

Any short pasta with ridges or tubes works well because the sauce gets trapped inside. Rigatoni, fusilli, and farfalle are all good choices. Long pasta like spaghetti works too but the sauce clings better to short shapes.

Is this recipe spicy?

The base recipe is not spicy. The optional red pepper flakes add just a tiny warmth. If you want it truly spicy, add 1/2 teaspoon of red pepper flakes or a diced fresh chili when cooking the garlic.

This marry me chicken pasta is one of those recipes that earns a permanent spot in your rotation. The sun-dried tomato cream sauce is the kind of thing you will want to put on everything once you have made it. It comes together fast, feeds a crowd, and always gets compliments. Make it once and you will see why people name recipes after marriage proposals.