This Marry Me Chicken Pasta is a viral 30-minute Italian-American dinner famous for being so delicious it could inspire a marriage proposal! Tender, golden-seared chicken cutlets and al dente penne pasta are coated in a velvety garlic, sun-dried tomato, and fresh spinach cream sauce.
The rich umami sweetness of sun-dried tomatoes paired with savory Parmesan and fresh fragrant basil creates an irresistible restaurant-quality sauce that comes together effortlessly on busy weeknights or intimate romantic dinners.
Why You'll Love This Recipe
- Made in under 30 minutes from start to finish!
- The sun-dried tomato garlic cream sauce delivers deep gourmet Italian flavor
- Packed with tender lean chicken, fresh spinach, and perfectly coated penne pasta
- Guaranteed crowd-pleaser that will have everyone asking for seconds!
If you love creamy chicken pasta dishes like our Creamy Tuscan Garlic Chicken Skillet, this Marry Me Chicken Pasta will quickly become your absolute favorite.
Key Ingredients & Smart Substitutions
Here are the core ingredients that make this viral pasta dish so extraordinary:
- Boneless, Skinless Chicken Breasts: 1.5 lbs sliced horizontally into thin cutlets so they sear golden and remain ultra-moist.
- Penne Pasta: 8 oz dry penne, rigatoni, or fettuccine cooked to al dente tenderness.
- Sun-Dried Tomatoes: 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced. We use 1 tablespoon of the flavorful jar oil for searing!
- Heavy Whipping Cream: 1 cup rich heavy cream for that luxurious velvety blush sauce.
- Chicken Broth: 1/2 cup low-sodium chicken broth to balance the richness of the cream.
- Freshly Grated Parmesan Cheese: 1/2 cup finely grated Parmesan for rich nutty flavor.
- Fresh Baby Spinach: 2 cups tender baby spinach leaves wilted directly into the warm sauce.
- Garlic & Seasonings: 4 cloves minced garlic, dried oregano, red pepper flakes, salt, and black pepper.
- Fresh Basil: Freshly torn basil leaves for a vibrant gourmet garnish.
How to Make Marry Me Chicken Pasta (Step-by-Step)
1. Season and Sear the Chicken: Season chicken cutlets on both sides with salt, black pepper, and dried oregano. Heat olive oil (or oil from the sun-dried tomato jar) in a large skillet or Dutch oven over medium-high heat. Sear chicken for 4 to 5 minutes per side until deeply golden and cooked to 165°F (74°C). Transfer to a cutting board and slice into bite-sized strips.
2. Sauté Sun-Dried Tomatoes & Garlic: In the same pan over medium heat, add the minced garlic, sliced sun-dried tomatoes, and a pinch of red pepper flakes. Sauté for 1 minute until fragrant, scraping up the flavorful browned chicken bits from the bottom of the pan.
3. Simmer the Cream Sauce & Wilt Spinach: Pour in the chicken broth and heavy cream. Bring to a gentle simmer, then stir in the grated Parmesan cheese until melted. Add the fresh baby spinach and stir gently for 1-2 minutes until beautifully wilted into the pink cream sauce.
4. Toss Pasta, Chicken & Sauce: Add the cooked al dente penne pasta and sliced golden chicken into the skillet. Toss with tongs until every piece of pasta is coated in the velvety sauce. Simmer for 1 to 2 minutes so the pasta absorbs the savory flavors.
5. Garnish and Serve: Garnish with extra grated Parmesan cheese, freshly cracked black pepper, and torn fresh basil leaves. Serve warm immediately!
Chef's Helpful Tips
- Cook pasta 1 minute shy of al dente: The penne finishes cooking directly in the simmering cream sauce, which helps it absorb maximum flavor without turning mushy
- Use oil from the sun-dried tomato jar for searing the chicken—it adds an extra layer of savory Italian flavor!
Variations & Add-Ins
- Protein Swaps: Replace chicken with jumbo peeled shrimp or seared salmon fillets.
- Vegetarian Version: Swap the chicken for pan-seared portobello mushrooms and use vegetable broth.
- Gluten-Free Option: Use your favorite gluten-free penne or brown rice pasta.
Storage & Reheating Instructions
To Store: Store leftover pasta in an airtight container in the refrigerator for up to 4 days.
To Reheat: Warm gently in a skillet or saucepan over low heat with a splash of milk, cream, or broth to revive the creamy sauce consistency.
Frequently Asked Questions
Why is it called Marry Me Chicken?
The name comes from the playful idea that this recipe is so rich, creamy, and flavorful that anyone you cook it for will immediately fall in love and propose!
Can I use half-and-half instead of heavy cream?
Yes, though heavy cream produces the thickest and most velvety restaurant-quality sauce. If using half-and-half, simmer gently over lower heat.
What goes well with Marry Me Chicken Pasta?
Serve alongside a crisp green Caesar salad, roasted garlic broccoli, or warm toasted garlic bread.
More Irresistible Chicken Dinners to Try Next
- Creamy Pepperoncini Chicken Skillet — A tangy and velvety 30-minute low-carb skillet dinner.
- Dump and Bake Chicken Parmesan Casserole — An easy one-pan pasta bake with bubbly mozzarella.
- Creamy Tuscan Garlic Chicken Skillet — Succulent chicken smothered in garlic, sun-dried tomatoes, and spinach.
Marry Me Chicken Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Marry Me Chicken Pasta is a creamy, dreamy dish that blends tender chicken with rich flavors and vibrant ingredients. Perfect for date nights or cozy family dinners, this recipe creates an irresistible aroma that invites everyone to gather around the table. With its elegant presentation and delectable taste, it’s sure to impress your guests and make any meal memorable.
Ingredients
- 1.5 lbs boneless skinless chicken breasts, sliced into cutlets
- 8 oz penne pasta (or rigatoni)
- 1/2 cup sun-dried tomatoes in oil, drained and sliced (reserve 1 tbsp oil)
- 1 cup heavy whipping cream
- 1/2 cup low-sodium chicken broth
- 1/2 cup freshly grated Parmesan cheese
- 2 cups fresh baby spinach
- 4 cloves garlic, minced
- 1 tablespoon olive oil (or reserved sun-dried tomato oil)
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil leaves, torn (for garnish)
Instructions
- Cook Pasta & Sear Chicken: Cook penne in salted boiling water until al dente; drain and set aside. Season chicken cutlets with salt, pepper, and oregano. Heat oil in a large skillet over medium-high heat. Sear chicken for 4 to 5 minutes per side until golden brown (165°F). Transfer to a cutting board and slice into strips.
- Sauté Aromatics: In the same skillet over medium heat, add minced garlic, sliced sun-dried tomatoes, and red pepper flakes. Sauté for 1 minute until fragrant, scraping up browned bits from the pan.
- Make Cream Sauce & Wilt Spinach: Pour in chicken broth and heavy cream. Bring to a gentle simmer, then whisk in grated Parmesan cheese until smooth. Add fresh baby spinach and stir for 1-2 minutes until wilted.
- Toss Pasta & Chicken: Add the cooked penne and sliced chicken into the sauce. Toss with tongs until thoroughly coated and heated through (1-2 minutes).
- Garnish & Serve: Garnish with extra Parmesan cheese and freshly torn basil leaves. Serve warm immediately!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 660
- Sugar: 3g
- Sodium: 640mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 150mg
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