What Pasta to Use for Marry Me Chicken?

Penne, rigatoni, fusilli, and farfalle are all excellent choices for Marry Me Chicken Pasta. Their shapes and ridges help capture the creamy sauce, ensuring every bite is flavorful. You can also use other pasta shapes like rotini, shells, or even fettuccine, but the shorter, textured shapes tend to work best. Looking for a fun side dish? Our Sidewinder Fries recipe is always a hit.

What is Marry Me Chicken Made Of?

Marry Me Chicken features pan-seared chicken thighs in a creamy sun-dried tomato sauce. Key ingredients include garlic, onion, heavy cream, Parmesan cheese, and fresh basil. The dish gets its richness from the combination of heavy cream and Parmesan cheese, while the sun-dried tomatoes add a burst of tangy, sweet flavor. The "Pasta" part comes in when you toss it all together with your favorite pasta shape.

Why is it Called "Marry Me Chicken Pasta"?

The name "Marry Me Chicken" comes from the idea that this dish is so delicious, it's worthy of a marriage proposal! It's become a popular dish for romantic dinners and special occasions, thanks to its rich, comforting flavors and impressive presentation. There's no official historical record, just lots of happy couples and delicious dinners. The name speaks to the dish's power to create a special, memorable dining experience.

Can You Use Alfredo Sauce for Marry Me Chicken?

While traditional Marry Me Chicken uses a sun-dried tomato cream sauce, you can use Alfredo sauce if you prefer. Keep in mind that Alfredo sauce is typically richer and less tangy than the sun-dried tomato version. You can also add a pinch of red pepper flakes for a touch of heat. If you're interested in exploring other creamy sauces, you could try our Olive Garden Shrimp Alfredo recipe for inspiration.

Marry Me Chicken Pasta: Easy Creamy Pasta in 30 minutes

Ingredients

Scale

1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
1 tbsp olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 (10 oz) can diced tomatoes and green chilies (like Rotel), undrained
1/2 cup sun-dried tomatoes, packed in oil, drained
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
Salt and pepper to taste
1 lb pasta (penne, rigatoni, or your favorite shape)

Instructions

Pat chicken dry; sear in hot olive oil for 5-7 minutes per side until golden brown and cooked through (165°F). Remove and set aside.
Add onion to skillet and cook until softened (5 minutes). Add garlic and cook 1 minute more.
Stir in diced tomatoes and chilies, bring to a simmer.
Add sun-dried tomatoes, heavy cream, and Parmesan cheese. Simmer 10-15 minutes, stirring occasionally. Season with salt and pepper.
Cook pasta al dente. Reserve 1 cup pasta water. Drain pasta.
Add pasta to sauce, toss to coat. Gradually add reserved pasta water until desired consistency.
Stir in basil. Season with salt and pepper. Serve immediately.

Notes

Ingredient substitutions include half-and-half or milk for cream, coconut milk for dairy-free, roasted red peppers for sun-dried tomatoes. Add vegetables like spinach or mushrooms. Adjust spice with red pepper flakes.

Author: Sarah Davis
Prep Time: 10 minutes
Cook Time: 20 minutes