Marry Me Chicken Pasta Recipe: Creamy Tuscan-Style Dinner

This is the best Marry Me Chicken Pasta you’ll ever make. Tender, well-seasoned chicken breasts are served in a creamy, flavorful sauce with sun-dried tomatoes and fresh garlic over a bed of pasta.

This dish is a comforting weeknight meal and elegant enough for date night. Juicy chicken, a silky tomato-cream sauce, bright herbs and spinach make it indulgent without being fussy. Serve with crusty bread or rolls to soak up every last bit of sauce.

What is Marry Me Chicken Pasta?

Marry Me Chicken Pasta is a pasta dish inspired by the popular Marry Me Chicken recipe. It pairs sautéed chicken with a rich cream-tomato sauce made from heavy cream, garlic, sun-dried tomatoes and Parmesan. The sauce is flavorful and creamy, making the dish a crowd-pleaser.

Key Ingredients and Substitutions

(Full ingredient amounts are listed in the recipe card below.)

• Chicken breasts – Boneless, skinless breasts work well. Boneless skinless thighs can be used; adjust cooking time accordingly.
• Pasta – Fettuccine is used here, but penne, spaghetti or farfalle are all suitable.

For the creamy tomato sauce:

• Shallots – Milder and slightly sweet when cooked. Substitute red onion or scallions if needed.
• Chicken broth – Adds depth to the sauce; chicken stock or a dry white wine also work. In a pinch, reserved pasta water can substitute.
• Tomato paste and diced tomatoes – Build tomato flavor and body in the sauce.
• Fresh spinach – Adds color, texture and nutrients.
• Fresh rosemary, thyme, basil – Fresh herbs brighten the sauce; use fresh for best flavor.
• Heavy cream – Creates the rich, silky base. Half-and-half or evaporated milk can be used for a lighter version; canned coconut milk is an option for dairy-free.
• Freshly grated Parmesan – Melts smoothly and adds savory umami; avoid pre-shredded cheese if possible.
• Sun-dried tomatoes – Sweet and tangy, used as a finishing garnish to boost flavor.

Tips

• Add heat: A teaspoon of red pepper flakes stirred into the sauce gives pleasant warmth.
• Check chicken temperature: Use an instant-read thermometer; the safe internal temperature is 165°F (74°C).

How to make Marry Me Chicken Pasta

• Bring a large pot of salted water to a boil and cook pasta according to package directions.
• Slice each chicken breast in half lengthwise and pat dry so you have four pieces total.
• Season the chicken with salt, black pepper, garlic powder, onion powder and smoked paprika. Toss with flour to coat evenly.
• Heat olive oil in a large skillet over medium-high heat. Cook 2–3 pieces of chicken at a time without overcrowding, about 5–7 minutes per side, until golden and cooked through. Remove and let rest.
• Reduce heat to medium. In the same skillet add olive oil and butter. Sauté shallots 3–4 minutes until softened, then add garlic, smoked paprika, rosemary and oregano and cook 1–2 minutes more. Stir in tomato paste, garlic paste, chicken broth and diced tomatoes and simmer 5 minutes.
• Add heavy cream and reduce to a gentle simmer. Cook about 15 minutes, stirring occasionally, until the sauce thickens slightly. Stir in grated Parmesan, lemon juice and spinach until the spinach wilts. Remove from heat and fold in sun-dried tomatoes.
• Toss pasta with the sauce in a serving bowl, slice the cooked chicken and arrange on top. Garnish with fresh basil and serve immediately.

Storing

Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently in the microwave or warm on the stovetop until heated through.

Recipe FAQs

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4.75 from 8 votes

Marry Me Chicken Pasta

By Britney

Prep: 15 mins Cook: 45 mins Total: 1 hr

Servings: 4

Print

This Marry Me Chicken Pasta features juicy chicken in a velvety, cheesy tomato cream sauce packed with flavor.

Equipment

• 12-inch skillet

Ingredients

Chicken

• 1 1/2 lbs boneless skinless chicken breasts
• 1/2 cup flour
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Marry Me Pasta Sauce

• 1 tbsp olive oil
• 1 tbsp salted butter
• 2 shallots, diced
• 3 cloves garlic, diced
• 1 tsp smoked paprika
• 2 tsp fresh rosemary, diced
• 1/2 tsp oregano
• 2 tbsp garlic paste
• 2 tbsp tomato paste
• 1 cup chicken broth
• 1/2 tsp chicken bouillon paste
• 14.5 oz diced tomatoes (canned)
• 1 1/2 cups heavy cream
• 3/4 cup Parmesan
• 2 tbsp lemon juice
• 2 cups fresh spinach
• 1/4 cup sun-dried tomatoes (without oil)
• 8 oz pasta
• Fresh basil, for garnish

Instructions

• Slice chicken breasts in half lengthwise and pat dry.
• Season chicken with salt, pepper, garlic powder, onion powder and smoked paprika. Toss with flour to coat.
• Heat olive oil in a skillet over medium-high heat. Cook chicken 5–7 minutes per side until cooked through. Remove and rest.
• Reduce heat to medium. Add olive oil and butter to the same skillet. Sauté shallots 4–5 minutes until soft, then add garlic, smoked paprika, rosemary and oregano. Cook 1–2 minutes more.
• Stir in tomato paste, garlic paste, chicken broth, chicken bouillon and canned diced tomatoes. Simmer 5 minutes.
• Add heavy cream and reduce to a simmer. Cook 15 minutes, stirring occasionally. Stir in Parmesan, lemon juice and spinach until wilted. Remove from heat and fold in sun-dried tomatoes.
• Meanwhile, cook pasta in salted water according to package instructions.
• Toss pasta with the sauce, slice chicken and arrange on top. Garnish with fresh basil and serve.

Nutrition

Calories: 969 kcal, Carbohydrates: 61 g, Protein: 57 g, Fat: 56 g

Nutrition information is an approximation.

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