Marry Me Chicken Pasta Recipe

If you’re looking for a dish that’s bursting with flavor, creamy, comforting, and bound to impress everyone at your table, then the Marry Me Chicken Pasta Recipe is your new best friend. This dish brings together tender, perfectly cooked chicken with a luscious, tomato-cream sauce that clings lovingly to al dente pasta, finished with just the right kick of spice and fresh herbs. It’s an absolute crowd-pleaser that feels fancy but comes together in just about 30 minutes—making it perfect for date nights, weeknight dinners, or anytime you want to feel a little culinary magic happen at home.

Ingredients You’ll Need

The ingredients for the Marry Me Chicken Pasta Recipe are wonderfully straightforward yet essential to building those rich layers of taste, texture, and color. Each element plays a key role, from the tender chicken and al dente rigatoni to the sun-dried tomatoes and fresh basil that add brightness and depth.

• 1 pound boneless, skinless chicken breasts or thighs: Choose tender cuts for juicy, flavorful chicken.
• Kosher salt and freshly-ground black pepper: Simple seasoning brings out the best in the chicken and sauce.
• 1 Tablespoon olive oil: For searing the chicken to a beautiful golden crust.
• 12 ounces rigatoni pasta: The ridges hold onto the creamy sauce perfectly.
• 1 Tablespoon unsalted butter: Adds richness and a silky base for the sauce.
• 1/4 cup finely diced shallots: Delicate sweetness that softens the sharpness of garlic and tomato.
• 1 Tablespoon minced garlic: Aromatic lift that grounds the sauce.
• 2 Tablespoons tomato paste: Concentrates that deep tomato flavor and gives the sauce its beautiful color.
• 1/4 cup dry white wine: Adds acidity and complexity, helping to deglaze the pan and deepen flavors.
• 15 ounces tomato sauce: The saucy heart of the dish with fresh, vibrant taste.
• 1 cup heavy whipping cream: Creates that luscious, velvety texture so essential to this pasta.
• 1/2 teaspoon chicken bouillon: A savory boost that enriches the sauce’s depth.
• 1/2 cup freshly-grated parmesan: Adds umami and melts into the sauce for a glorious finish.
• Red pepper flakes, to taste: A gentle heat that keeps things exciting.
• 1 teaspoon Italian seasoning: A fragrant blend that elevates the sauce’s herbaceous notes.
• 1/2 teaspoon oregano: Classic Italian herb that adds warmth and a slight earthiness.
• 1/3 cup sun-dried tomatoes, drained & finely chopped: Chewy bursts of concentrated tomato flavor bring both sweetness and tang.
• 2 Tablespoons chopped fresh basil, plus more for serving: Freshness and a pop of herbal brightness to finish it all off.

How to Make Marry Me Chicken Pasta Recipe

Step 1: Prepare and Cook the Chicken

Start by pounding your chicken breasts or thighs so they’re all evenly thin at about a quarter of an inch. This helps them cook quickly and evenly while staying tender. Season generously with kosher salt and freshly-ground black pepper. Heat olive oil in a heavy skillet until shimmering hot, then sear the chicken 2 to 3 minutes per side until golden brown. Flip frequently as it cooks through to 165°F (74°C) so it stays juicy. After cooking, let the chicken rest for 5 minutes—this step makes slicing it smooth and helps it retain all those lovely juices.

Step 2: Boil the Pasta

While that chicken is resting, bring a large pot of heavily salted water to a boil. Toss in the rigatoni and cook it until just shy of al dente—about a minute less than the package instructions suggest. Don’t forget to save half a cup of the starchy pasta water before draining because it’s a secret weapon to loosen the sauce and make it cling beautifully to the pasta later on.

Step 3: Build the Sauce

In the same skillet you cooked your chicken, melt the butter over medium heat and soften the finely diced shallots until translucent, about 2 to 3 minutes. Next, add minced garlic and cook just until aromatic—no longer than 30 seconds so it doesn’t burn. Blend in the tomato paste, stirring and cooking for about a minute until it darkens in color and intensifies in flavor. Now pour in the white wine to deglaze the pan, scraping up any caramelized bits. Let the wine reduce by half—that concentrated flavor adds incredible depth.

Step 4: Finish the Sauce and Combine

Pour the tomato sauce and heavy whipping cream into your skillet, stirring until smooth. Gently bring this mixture to a low simmer, then stir in chicken bouillon, parmesan, a pinch of red pepper flakes (adjust to your preferred heat level), Italian seasoning, and oregano. Let the parmesan melt into the sauce until velvety smooth, then stir in the finely chopped sun-dried tomatoes for those bursts of rich umami. Finally, add your sliced chicken, fresh basil, rigatoni, and about two tablespoons of the reserved pasta water. Toss everything for a minute until the pasta is perfectly al dente and the sauce coats each piece like a dream. If the sauce feels too thick, add more pasta water a little at a time until you reach that silky consistency you love.

How to Serve Marry Me Chicken Pasta Recipe

Garnishes

This pasta shines even brighter when you dot it with extra freshly-grated parmesan and sprinkle chopped fresh basil over the top. If you love a bit of heat, a few extra red pepper flakes add a delicate spice contrast. These simple touches bring freshness, sparkle, and make each bite feel irresistible.

Side Dishes

Pair this creamy, flavorful dish with a crisp green salad tossed in a lemon vinaigrette to cut through the richness. Garlic bread or a crusty baguette is also utterly perfect for sopping up every last drop of that glorious sauce. Roasted or grilled vegetables, like asparagus or zucchini, create a lovely balance and add a pop of color to your plate.

Creative Ways to Present

For an inviting presentation, serve the pasta family-style in a wide, shallow bowl allowing the chicken slices to shine on top. You might also layer it in individual ramekins and broil with a sprinkle of parmesan for a bubbly crust. Adding extra basil leaves and sun-dried tomatoes on top not only looks gorgeous but hints at the flavors inside, making your guests eager to dig in.

Make Ahead and Storage

Storing Leftovers

Leftovers of the Marry Me Chicken Pasta Recipe store beautifully in an airtight container in the refrigerator for up to 3 days. The sauce thickens as it chills, so you may want to loosen it with a splash of milk or broth when reheating.

Freezing

If you want to keep it longer, freeze the pasta and sauce separately from the chicken for best texture. Use a freezer-safe container and consume within 1 to 2 months. Thaw overnight in the refrigerator before reheating gently on the stove.

Reheating

Warm leftovers over medium-low heat, stirring frequently. Add a little cream, milk, or reserved pasta water to bring back that creamy consistency. Avoid microwaving if possible, to keep the chicken tender and sauce smooth.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully in the Marry Me Chicken Pasta Recipe and tend to stay a bit juicier and more flavorful.

What kind of pasta works best?

While rigatoni is suggested for its shape and ability to hold sauce, penne, fettuccine, or even farfalle would all be delicious substitutes depending on what you have on hand.

Is the white wine necessary?

The white wine adds acidity and depth to the sauce’s flavor, but if you prefer not to use alcohol, you can substitute with chicken broth or a splash of lemon juice.

Can I make this gluten-free?

Definitely! Use your favorite gluten-free pasta to make a safe and delicious Marry Me Chicken Pasta Recipe that everyone can enjoy.

How spicy is this dish?

The heat mainly comes from red pepper flakes, which you can adjust to your liking or omit entirely for a milder, but still flavorful, meal.

Final Thoughts

The Marry Me Chicken Pasta Recipe truly lives up to its name by delivering a rich, flavorful, and utterly comforting meal that’s surprisingly simple to make. From the tender chicken to the indulgent, creamy tomato sauce filled with fresh herbs and just a hint of spice, it’s a sure-fire way to impress anyone at your table—or simply treat yourself to something special. Give it a try, and I promise it might just become your go-to dish when you want to cook up a little love in the kitchen.

Marry Me Chicken Pasta Recipe

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3.9 from 22 reviews

• Author: admin
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

Marry Me Chicken Pasta is a creamy, flavorful dish featuring tender seared chicken breasts served over rigatoni pasta in a luscious tomato and parmesan cream sauce enhanced with sun-dried tomatoes, fresh basil, and a touch of spice. Perfect for a comforting weeknight dinner or special occasion, this recipe delivers rich, balanced flavors in just 30 minutes.

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Ingredients

Scale 1x2x3x

Chicken

• 1 pound boneless, skinless chicken breasts or thighs (454 grams)
• Kosher salt and freshly-ground black pepper
• 1 Tablespoon olive oil (14 milliliters)

Pasta

• 12 ounces rigatoni pasta (340 grams)

Sauce

• 1 Tablespoon unsalted butter (14 grams)
• 1/4 cup finely diced shallots (25 grams – 1 small shallot)
• 1 Tablespoon minced garlic (4 cloves)
• 2 Tablespoons tomato paste (32 grams)
• 1/4 cup dry white wine (60 milliliters)
• 15 ounces tomato sauce (425 milliliters)
• 1 cup heavy whipping cream (240 milliliters)
• 1/2 teaspoon chicken bouillon
• 1/2 cup freshly-grated parmesan, plus more for serving (35 grams)
• Red pepper flakes, to taste
• 1 teaspoon Italian seasoning
• 1/2 teaspoon oregano
• 1/3 cup sun-dried tomatoes, drained & finely chopped (56 grams)
• 2 Tablespoons chopped fresh basil, plus more for serving (6 grams)

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Instructions

1. Prepare and pound chicken: Place the chicken breasts or thighs on a cutting board. Cover with plastic wrap or parchment paper, and use a meat tenderizer or rolling pin to pound the chicken evenly to about 1/4-inch thickness. Season both sides generously with kosher salt and freshly-ground black pepper.
2. Sear the chicken: Heat olive oil in a cast iron skillet over medium-high heat until hot and shimmering. Add the chicken and sear for 2-3 minutes per side until golden brown. Continue cooking, flipping every 30 seconds or so, until the internal temperature reaches 165°F (74°C). Transfer chicken to a clean cutting board, let rest for 5 minutes, then slice and set aside.
3. Cook pasta: Bring a large pot of heavily salted water to a boil. Add the rigatoni and cook until 1 minute short of al dente according to package instructions. Reserve about 1/2 cup (120 ml) of the starchy pasta water, then drain the pasta well.
4. Sauté shallots: In the cast iron skillet used for the chicken, melt the butter over medium heat. Add the diced shallots and sauté until softened, about 2-3 minutes.
5. Add garlic and tomato paste: Stir in the minced garlic and cook until fragrant, about 30 seconds. Add the tomato paste and cook until it darkens to a deep red, about 1 minute.
6. Deglaze and build sauce: Pour the dry white wine into the skillet, scraping up browned bits from the pan. Cook, stirring occasionally, until the wine has reduced by half, about 2 minutes. Add the tomato sauce and heavy whipping cream, stirring until smooth. Bring the mixture to a very gentle simmer.
7. Season the sauce: Stir in the chicken bouillon, grated parmesan, red pepper flakes, Italian seasoning, and oregano. Let the parmesan sit for 1 minute, then stir until the cheese melts smoothly into the sauce. Mix in the chopped sun-dried tomatoes.
8. Combine pasta and chicken: Add the drained pasta, sliced chicken, fresh basil, and about 2 tablespoons (30 ml) of reserved pasta water to the sauce. Stir for 1 minute until the pasta is perfectly al dente and the sauce is glossy. Adjust the consistency by adding more pasta water if needed, a small splash at a time.
9. Serve: Plate the pasta and garnish with additional freshly grated parmesan, chopped fresh basil, and extra red pepper flakes as desired. Enjoy immediately.

Notes

• Use a cast iron skillet or heavy-bottomed pan to develop great sear and fond for the sauce.
• Adjust red pepper flakes to your preferred spice level for a milder or spicier dish.
• Reserve pasta water to loosen the sauce and help it cling to the pasta better.
• Allowing chicken to rest after cooking keeps it juicy and tender.
• Substitute chicken thighs for breasts for richer flavor and more moisture.
• If you do not consume alcohol, substitute the dry white wine with chicken broth for deglazing.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American