Marry Me Chicken Pasta (Weeknight Favorite!)

Marry Me Chicken Pasta (Weeknight Favorite!)

Introduction

There are dinners that fill the belly and dinners that fill the heart — and Marry Me Chicken Pasta (Weeknight Favorite!) is one of those rare meals that does both. Picture a chilly evening, the hum of conversation, and the steam rising from a skillet that smells of garlic, sun‑kissed tomatoes, and cream. This recipe has a little bit of romance in every forkful, which is why I often whisper to guests that it almost lives up to its name. If you want a quick, comforting food that feels like a celebration any night of the week, this is your new go‑to. For a step‑by‑step deep dive with photos, I also referenced my detailed Marry Me Chicken Pasta guide while perfecting the timing.

Why You’ll Love Marry Me Chicken Pasta (Weeknight Favorite!)

• It tastes indulgent and comforting while being easy enough for a busy weeknight.
• Quick dinner idea: ready faster than takeout, yet more special.
• Family favorite: picky eaters usually ask for seconds.
• Versatile and forgiving: swap ingredients to make a healthy option or a festive meal.
• Emotionally satisfying: the creamy sauce and tender chicken feel like a hug on a plate.

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Ingredients

• 1 pound boneless, skinless chicken breasts — sliced thin for even cooking (substitute thighs for richer flavor)
• 12 ounces pasta (penne, rigatoni, or fettuccine) — use whole wheat for a healthier option
• 2 tablespoons olive oil — brings warmth and caramelization
• 3 cloves garlic, minced — aromatics that make the kitchen sing
• 1 small shallot, finely chopped — adds sweet depth (sub with 1/4 cup onion)
• 1/2 teaspoon red pepper flakes — gives a gentle kiss of heat (omit for milder taste)
• 1 cup chicken broth — deglazes the pan and builds base flavor (or use vegetable broth)
• 1 cup heavy cream — creates the indulgent sauce (sub with half‑and‑half for lighter)
• 1/2 cup grated Parmesan — adds salty, nutty richness (use nutritional yeast for dairy‑free)
• 1 cup cherry tomatoes, halved — burst of freshness and color (roasted tomatoes are lovely too)
• 1/4 cup sun‑dried tomatoes, chopped — concentrated sweetness and tang
• 1 teaspoon Italian seasoning — easy seasoning that marries everything
• Salt and freshly ground black pepper, to taste
• Fresh basil leaves and extra Parmesan for garnish

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Substitutions: For a lighter twist, swap cream for Greek yogurt at the end (off heat) and use whole grain pasta. Make it dairy‑free by using coconut cream and nutritional yeast.

Timing

• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes
  Fast enough for weeknights, special enough for guests — ready faster than takeout and worth every minute.

Step-by-Step Instructions for Marry Me Chicken Pasta (Weeknight Favorite!)

1. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
2. Season the sliced chicken with salt, pepper, and a pinch of Italian seasoning.
3. In a large skillet over medium‑high heat, warm olive oil until shimmering. Add the chicken in a single layer and cook 3 to 4 minutes per side until golden and cooked through. Transfer to a plate.
4. In the same skillet, reduce heat to medium and add a touch more oil if needed. Sauté shallot for 1 minute, then add garlic and red pepper flakes. Your kitchen will smell amazing at this point.
5. Pour in the chicken broth to deglaze the pan, scraping browned bits with a wooden spoon. Add sun‑dried tomatoes and cherry tomatoes; simmer 2 minutes.
6. Stir in heavy cream and bring to a gentle simmer. Add Parmesan and whisk until silky. If the sauce seems too thick, add reserved pasta water a splash at a time.
7. Return the cooked chicken to the skillet, nestling pieces in the sauce. Add the drained pasta and toss until everything is coated and glossy.
8. Finish with torn basil and extra Parmesan. Taste and adjust salt and pepper. Serve immediately and watch faces light up.

Tips and Variations

• Swap in shredded rotisserie chicken for an extra-quick version.
• Make it vegetarian by using sautéed portobello mushrooms or crispy tofu instead of chicken.
• For a festive meal, add a splash of white wine when deglazing and finish with lemon zest.
• To lighten up, use half‑and‑half or Greek yogurt (stirred in off heat) and increase the vegetable ratio.
• Love baked pasta? Try a comforting twist inspired by a chicken parmesan baked pasta twist for a bubbly, oven‑finished version.

Serving Suggestions

Serve this Marry Me Chicken Pasta (Weeknight Favorite!) steaming on a shallow bowl garnished with basil. Pair it with:

• A simple arugula salad tossed with lemon and olive oil for brightness.
• Crusty bread to soak up every lingering ribbon of sauce.
• A crisp white wine like Pinot Grigio or a light Italian red for cooler nights.
  Imagine laughing around the table with breath fogging in cool air, plates steaming, and everyone leaning in for just one more bite — that’s the scene this dish creates.

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Storage and Make-Ahead Tips

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat gently on the stove over low heat with a splash of broth or milk to loosen the sauce.
• Freeze the base sauce (without pasta) for up to 2 months; thaw overnight and toss with freshly cooked pasta for best texture.
• Make components ahead: cook chicken and sauce separately, then combine and heat when ready to serve.

Pro Tips from the Kitchen

1. Slice chicken thinly and pound slightly for even, fast cooking.
2. Reserve pasta water — the starch helps the sauce cling beautifully to the noodles.
3. Add cheese off the heat if you’re using yogurt to prevent curdling.
4. Brighten the dish with a squeeze of lemon or a handful of fresh herbs right before serving.
5. Taste as you go: small seasoning adjustments make a big difference.

FAQs

Q: Can I make this dairy‑free?
A: Absolutely. Use coconut cream or a creamy plant‑based milk and swap Parmesan for nutritional yeast for that cheesy depth.

Q: Is this recipe freezer‑friendly?
A: Freeze the sauce without pasta for best results. Thaw overnight and toss with freshly cooked pasta.

Q: Can I use chicken thighs?
A: Yes — thighs are more forgiving and add richness. Adjust cooking time until they are cooked through and tender.

Q: How spicy is this?
A: The red pepper flakes add a gentle heat. Omit them for a mild version or add more for a bolder kick.

Conclusion

This Marry Me Chicken Pasta (Weeknight Favorite!) is more than a quick dinner idea — it’s a comforting food ritual you can turn into a family favorite, a festive meal, or a cozy solo treat. It’s forgiving, fast, and full of flavor; the kind of recipe that becomes a tradition because it makes people smile. If you want to compare versions or find more inspiration, I love the original twist found at Real Food Whole Life’s Marry Me Chicken Pasta, and for another popular take, see The Recipe Critic’s Marry Me Chicken Pasta recipe. Try it tonight — then pass the plate, tell the story, and maybe make it a dinner you remember forever.

Marry Me Chicken Pasta

A comforting and indulgent pasta dish featuring tender chicken, a creamy sauce, and fresh tomatoes, perfect for a weeknight dinner or special occasion.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 600

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound boneless, skinless chicken breasts, sliced thin Substitute thighs for richer flavor
• 12 ounces pasta (penne, rigatoni, or fettuccine) Use whole wheat for a healthier option
• 2 tablespoons olive oil Brings warmth and caramelization
• 3 cloves garlic, minced Aromatics that make the kitchen sing
• 1 small shallot, finely chopped Adds sweet depth (or substitute with 1/4 cup onion)
• 1/2 teaspoon red pepper flakes Gives a gentle kiss of heat (omit for milder taste)
• 1 cup chicken broth Deglazes the pan and builds base flavor (or use vegetable broth)
• 1 cup heavy cream Creates the indulgent sauce (sub with half-and-half for lighter)
• 1/2 cup grated Parmesan Adds salty, nutty richness (use nutritional yeast for dairy-free)
• 1 cup cherry tomatoes, halved Burst of freshness and color
• 1/4 cup sun-dried tomatoes, chopped Concentrated sweetness and tang
• 1 teaspoon Italian seasoning Easy seasoning that marries everything
• Salt and freshly ground black pepper, to taste
• Fresh basil leaves For garnish
• Extra Parmesan For garnish

Method

 

Preparation

1. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
2. Season the sliced chicken with salt, pepper, and a pinch of Italian seasoning.

Cooking

1. In a large skillet over medium-high heat, warm olive oil until shimmering. Add the chicken in a single layer and cook 3 to 4 minutes per side until golden and cooked through. Transfer to a plate.
2. In the same skillet, reduce heat to medium and add a touch more oil if needed. Sauté shallot for 1 minute, then add garlic and red pepper flakes.
3. Pour in the chicken broth to deglaze the pan, scraping browned bits with a wooden spoon. Add sun-dried tomatoes and cherry tomatoes; simmer for 2 minutes.
4. Stir in heavy cream and bring to a gentle simmer. Add Parmesan and whisk until silky. If the sauce seems too thick, add reserved pasta water a splash at a time.
5. Return the cooked chicken to the skillet, nestling pieces in the sauce. Add the drained pasta and toss until everything is coated and glossy.
6. Finish with torn basil and extra Parmesan. Taste and adjust salt and pepper. Serve immediately.

Notes

Substitutions: Swap in shredded rotisserie chicken for an extra-quick version. Make it vegetarian by using sautéed portobello mushrooms or crispy tofu instead of chicken. For a festive meal, add a splash of white wine when deglazing and finish with lemon zest.