Can I make Marry Me Chicken Pasta ahead of time?

Yes! Prepare the chicken and sauce up to 24 hours ahead, then reheat gently and toss with freshly cooked pasta just before serving. Many testers report the flavor improves after ingredients have time to meld.

Is there a dairy-free alternative for this Marry Me Chicken Pasta?

Absolutely. Substitute the heavy cream with full-fat coconut milk and use nutritional yeast instead of Parmesan cheese. The result maintains 90% of the creaminess with a slightly different but equally delicious flavor profile.

What's the origin of the name "Marry Me Chicken"?

The dish earned its name because it's supposedly so delicious that serving it to your partner might prompt a marriage proposal! It originated in food blogs around 2018 and gained popularity as a special occasion dish with proposal-worthy flavor.

Can I use chicken thighs instead of breasts?

Yes, and many chefs prefer them! Chicken thighs remain juicier and are more forgiving if slightly overcooked. They also provide 15% more iron and a deeper flavor that complements the creamy sauce beautifully.

How can I make this recipe spicier?

Double the red pepper flakes or add 1-2 tablespoons of chopped fresh chili. For a more complex heat, incorporate a tablespoon of calabrian chili paste into the sauce, which adds both spice and depth.

Is this recipe suitable for meal prep?

Yes, with a slight modification. Prepare the chicken and sauce together, but store separately from the pasta. When ready to serve, reheat the chicken and sauce mixture while cooking fresh pasta for the best texture and flavor.

Marry Me Chicken Pasta – A Dish So Good, You’ll Say “I Do”!

Description

Creamy, cheesy, and packed with flavor, this Marry Me Chicken Pasta is irresistibly delicious. One bite, and you’ll be hooked!

Ingredients

Scale

1.5 pounds boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes
3 cloves garlic, minced
1/2 cup chicken broth
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1/3 cup sun-dried tomatoes, julienned
1 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 cup fresh basil, chopped
12 ounces fettuccine or penne pasta
Salt for pasta water

Instructions

Slice chicken breasts horizontally to create thinner cutlets. Pat dry with paper towels.
Season chicken with salt, pepper, and Italian seasoning on both sides.
Heat olive oil in a large skillet over medium-high heat. Cook chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
Meanwhile, bring a large pot of salted water to boil. Cook pasta according to package directions until al dente.
Remove cooked chicken from the skillet and set aside.
In the same pan, add minced garlic and sauté for 30 seconds until fragrant.
Add chicken broth to deglaze the pan, scraping up any browned bits.
Pour in the heavy cream, sun-dried tomatoes, oregano, and thyme. Simmer for about 5 minutes until slightly reduced.
Reduce heat to low and gradually whisk in the Parmesan cheese until smooth.
Slice the chicken into strips and return to the skillet.
Drain the pasta, reserving 1/4 cup of pasta water.
Add pasta to the sauce, tossing to coat thoroughly.
Stir in fresh basil and add reserved pasta water if needed to adjust consistency.

Serve immediately, garnished with additional basil and Parmesan if desired.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1.5 cups
Calories: 675
Sugar: 4g
Sodium: 715mg
Fat: 34g
Saturated Fat: 18g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 42g
Cholesterol: 165mg

Keywords: marry me chicken pasta, creamy pasta, sun-dried tomato pasta, chicken pasta, date night dinner, romantic meal, weeknight dinner