Marry Me Chicken Pasta Bliss

There's a reason they call this dish Marry Me Chicken Pasta—one bite and you'll understand why it's practically a love potion in food form. I first made this creamy, dreamy pasta for my husband on our third anniversary when I wanted something special but didn't feel like fussing with complicated techniques. The look on his face after that first forkful? Pure magic.

Sun-dried tomatoes add a sweet-tart punch, while the silky parmesan cream sauce clings to every noodle in the most irresistible way. It's become our go-to celebration meal, whether we're marking milestones or just craving that perfect balance of comfort and romance.

Why You'll Love This Marry Me Chicken Pasta

Trust me, this dish isn't just another pasta recipe—it's pure magic in a skillet. Here's why it's won hearts (and maybe even some marriage proposals):

• The sauce is luxuriously creamy yet comes together in minutes thanks to that perfect roux technique
• Those sun-dried tomatoes add bursts of tangy sweetness that'll make you close your eyes and sigh
• It looks and tastes fancy enough for date night but uses simple ingredients you probably already have
• The whole thing comes together in under 40 minutes—faster than most restaurant takeout!

Seriously, this pasta is the culinary equivalent of getting a dozen roses. Just wait till you see how people react when you serve it.

Ingredients for Marry Me Chicken Pasta

Grab these simple ingredients - trust me, the magic happens when they all come together:

• 1 ½ pounds boneless, skinless chicken breasts (diced into 1-inch pieces - uniform size cooks evenly!)
• 10 ounces penne pasta (those ridges hold onto the sauce beautifully)
• ½ teaspoon salt + ¼ teaspoon pepper (for seasoning the chicken just right)
• 1 tablespoon olive oil + 3 tablespoons butter (our dynamic fat duo for flavor)
• 2 teaspoons minced garlic (fresh is best, but jarred works in a pinch)
• 3 tablespoons flour (the secret to that luscious, thick sauce)
• 2 cups chicken broth (low-sodium so you control the salt)
• 1 cup heavy cream (yes, really - this is celebration food!)
• 1 cup grated parmesan (get the good stuff from the cheese aisle, not the shaker)
• 1 cup sun-dried tomatoes (oil-packed, drained well - they're flavor bombs)
• 1 teaspoon paprika + 2 teaspoons Italian seasoning (that warm, aromatic hug)
• Fresh basil (for that gorgeous green finish)

Ingredient Notes & Substitutions

Don't stress if you need to swap things - here's how to keep the magic alive:

• Chicken: Thighs work too for extra richness (just trim excess fat)
• Pasta: Gluten-free? Use your favorite GF penne - it'll still be dreamy
• Cream: Half-and-half works if you're watching calories (sauce will be slightly thinner)
• Sun-dried tomatoes: No oil-packed? Use dry ones - just soak in warm water first
• Vegetarian? Try mushrooms or chickpeas instead of chicken

The key is balancing creamy, tangy, and savory - as long as you've got that, you're golden.

How to Make Marry Me Chicken Pasta

Okay, here's where the magic happens - follow these steps and you'll have restaurant-quality pasta faster than you can say "I do":

1. Cook the pasta first - Get your penne boiling in salted water while you prep everything else. Drain it al dente (it'll finish cooking in the sauce later).
2. Brown that chicken - Heat olive oil in your biggest skillet over medium-high. Season the chicken pieces well, then cook until golden and just cooked through (about 5-6 minutes). Don't overcrowd the pan - work in batches if needed!
3. Make the roux - In that same skillet (keep those flavorful bits!), melt butter and sauté garlic until fragrant (30 seconds max - burnt garlic is tragic). Whisk in flour until it looks like wet sand.
4. Build the sauce - Slowly pour in chicken broth while whisking constantly to avoid lumps. Once smooth, stir in cream and let it bubble gently until it coats the back of a spoon.
5. Bring it all together - Lower heat, stir in parmesan until melted, then add tomatoes and spices. Toss in chicken and pasta, stirring until every noodle is dressed in that creamy embrace.
6. Finish with flair - Top with torn basil leaves right before serving for that fresh pop of color and flavor.

Pro tip: Let it sit for 2 minutes off heat before serving - the sauce thickens perfectly as it cools slightly.

Tips for Perfect Marry Me Chicken Pasta

Watch out for these pitfalls to keep your pasta perfect:

• Don't overcook the chicken - It continues cooking in the sauce, so take it out when just done
• Whisk constantly when adding broth - No one wants lumpy sauce on their romantic dinner
• Sauce too thick? Add splashes of reserved pasta water to loosen
• Sauce too thin? Let it simmer another minute or two - patience is key

Remember: This dish forgives mistakes - just taste and adjust as you go!

Serving Suggestions for Marry Me Chicken Pasta

This pasta shines brightest with simple sides that don't steal its spotlight. I always serve it with garlic bread for mopping up every last drop of that dreamy sauce – my husband jokes we should just call it "marry me bread" at this point! A crisp arugula salad with lemon dressing cuts through the richness perfectly. For presentation, I pile the pasta high in a warm bowl and shower it with fresh basil ribbons. A little extra parmesan grated right at the table makes everyone feel fancy. Pro tip: Light some candles – the golden sauce practically glows!

Storing and Reheating Marry Me Chicken Pasta

Leftovers? Ha! Good luck having any - but if you do, here's how to keep the magic alive. Store cooled pasta in an airtight container for up to 3 days (the acidity from tomatoes helps preserve it). When reheating, splash in some chicken broth or milk and warm gently on the stove - microwaving can make the sauce separate. Stir often and you'll bring that creamy texture right back to life. Truth? It tastes even better the next day as flavors meld together!

Marry Me Chicken Pasta Nutrition

Now listen, this is celebration food - we're not counting every calorie here! But for those who like to know, each generous serving (and trust me, you'll want a generous serving) comes in around 650 calories with 35g fat (that's where the good flavor lives!), 45g carbs, and a whopping 40g protein to keep you satisfied. Of course, your exact nutrition will vary based on your ingredients - like if you use half-and-half instead of cream or add extra veggies. But honestly? When something tastes this good, sometimes it's okay to just enjoy every creamy, dreamy bite without overthinking it!

Marry Me Chicken Pasta FAQs

I get asked about this recipe all the time - here are the answers to the questions that pop up most:

Can I use shrimp instead of chicken?
Absolutely! Swap in peeled shrimp (about 1 lb) during the last 2-3 minutes of cooking. They'll turn pink and perfect in that creamy sauce. Just don't overcook them - rubbery shrimp won't win anyone's heart!

How do I make this gluten-free?
Easy! Use your favorite GF penne and swap the flour for cornstarch (1.5 tablespoon mixed with 2 tablespoon cold water). Stir it in when you'd normally add flour - the sauce will thicken just as beautifully.

Can I prep this ahead for a dinner party?
You bet! Cook everything but don't mix the pasta and sauce until ready to serve. Keep them separate in the fridge, then reheat the sauce gently, toss with freshly warmed pasta, and watch the magic happen.

Why do my sun-dried tomatoes sink to the bottom?
Chop them smaller! I cut mine into pinky-nail sized pieces so they distribute evenly. If they're oil-packed, pat them dry too - extra oil makes them slide right off the pasta.

Try this recipe and let us know how it turned out - I want to hear all your love stories (and any clever twists you added)!

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