So, here’s the thing. I didn’t set out to create a dish called Marry Me Chicken Pasta. That sounds way more dramatic than it actually was. I was just… hungry. It was a Thursday night, I was tired, and the thought of making anything that involved more than one pan or more than 20 minutes was giving me secondhand exhaustion. You know those nights where even boiling water feels like a project? Yeah, that was me.
But then there was this chicken breast — just one — sitting in my fridge, staring at me like, You gonna waste me? And I had some pasta, a bit of heavy cream, sun-dried tomatoes (because for some reason, I always have sun-dried tomatoes), and parmesan. That’s when the lightbulb moment happened. What if I just… threw it all together?
Fast forward 15 minutes, and I took a bite of this saucy, creamy, dreamy pasta. I kid you not, I literally whispered to myself, “I’d marry this.” And boom. That’s how this ridiculously easy Marry Me Chicken Pasta was born. It’s fast, it’s simple, and it tastes like something you’d get at a cozy little bistro with candles on the table — except you’re barefoot in your kitchen and in pajama pants. Perfection.
Why You’ll Love This Dish (Like, really love it)
1. It’s done in 15 minutes — no joke
This is not one of those recipes that says it takes 15 minutes but ends up eating your entire evening. Nope. This is legit. You chop, sauté, stir, and boom — dinner’s ready before you can finish that podcast you half-started.
2. It tastes like something way fancier
You know when you taste something and your brain’s like, Woah, is this from a restaurant? That’s this dish. The combo of creamy sauce, tangy sun-dried tomatoes, garlic, and parmesan is next-level flavor. Like, your tastebuds will think you actually tried.
3. It’s picky-eater approved
Let’s be real: chicken and pasta are two of the most crowd-pleasing ingredients ever. You throw in some creamy sauce and cheese? Game over. Even that one person who “doesn’t like sauce” will be licking the bowl. Trust me.
4. You only need one pan
You know what’s better than a tasty dinner? Not having to do a sink full of dishes afterward. This is a true one-pan wonder. No colanders, no sheet pans, no blender involved. Just one lonely skillet doing all the magic.
5. It’s totally customizable
No heavy cream? Use coconut milk. No sun-dried tomatoes? Use fresh. Don’t eat gluten? Sub in chickpea pasta. You can make this recipe your own without it falling apart — it’s like the cool, chill friend of the dinner world.
6. Perfect for date nights or solo eats
Whether you’re cooking to impress someone special or just showing yourself some love on a Tuesday, this dish brings romance. And if you’re eating alone? More leftovers for you. Win-win.
Ingredients for the 15 Minute Marry Me Chicken Pasta
- Boneless skinless chicken breast – 1 large (sliced thin)
- Olive oil – 2 tbsp
- Garlic – 3 cloves (minced)
- Sun-dried tomatoes – 1/3 cup (chopped)
- Heavy cream – 3/4 cup
- Chicken broth – 1/2 cup (low sodium)
- Grated parmesan cheese – 1/2 cup
- Salt – 1/2 tsp (or to taste)
- Black pepper – 1/4 tsp
- Red chili flakes – 1/4 tsp (optional)
- Pasta (penne or fettuccine) – 8 oz (cooked and drained)
- Fresh basil – a few leaves (for garnish, optional)
Optional Variations:
- Use half-and-half for a lighter version (aka healthy Marry Me Chicken recipe)
- Add baby spinach for some greens
- Sub grilled shrimp for chicken for a seafood twist
Cooking Equipment Needed
- Large non-stick skillet
- Cutting board
- Sharp knife
- Measuring cups & spoons
- Tongs or a spatula
Cooking Instructions for the 15 Minute Marry Me Chicken Pasta Recipe
Step 1: Slice and Season the Chicken
Thinly slice the chicken breast into strips. Sprinkle it with salt and pepper (don’t be shy here — this is your flavor base). Set aside while your pan heats.
Step 2: Sear the Chicken
Add olive oil to a hot skillet. Toss in the chicken and cook on medium-high for 4-5 minutes, flipping occasionally until golden brown and cooked through. Remove and set aside.
Step 3: Sauté the Garlic and Tomatoes
In the same skillet, reduce heat to medium. Toss in minced garlic and sun-dried tomatoes. Let them sizzle for about a minute — the smell? Absolutely wild in the best way.
Step 4: Make the Creamy Sauce
Pour in the heavy cream and chicken broth. Stir well, scraping up any yummy brown bits from the bottom of the pan. Let it bubble gently for 2-3 minutes until slightly thickened.
Step 5: Add Cheese and Seasoning
Stir in the parmesan cheese, a pinch of chili flakes (if you like a kick), and taste for salt. Let it melt into a luscious sauce that makes you wanna dip bread in it forever.
Step 6: Bring It All Together
Return the chicken to the pan. Add in the cooked pasta. Toss everything until the noodles are coated, the chicken’s hugged by the sauce, and you’re trying to resist face-planting into the skillet.
Step 7: Garnish and Serve
Top with torn basil leaves and a little more cheese if you’re feeling extra (you are). Serve hot. Eat immediately. Regret nothing.
Notes: Little Things That Make a Big Difference
Don’t skip the garlic
It’s not just a flavor. It’s a whole vibe. That rich, slightly nutty aroma makes the dish feel more like something you’d get at a fancy trattoria.
Use fresh parmesan if you can
Pre-shredded cheese is fine in a pinch, but if you can grate it fresh, your sauce will be smoother and your soul will be happier.
Don’t overcook the pasta
Seriously. Go al dente. Mushy noodles are a crime against humanity (or at least against this recipe).
Too thick? Add pasta water
If your sauce gets too clingy, splash in a tablespoon or two of pasta water. It loosens things up without watering down the flavor.
Make it spicy (or not)
If you’re into heat, bump up those chili flakes. If not, skip ’em. The recipe won’t judge you either way.
Macronutrients Per Serving (approximate)
- Calories: 520
- Protein: 36g
- Carbs: 38g
- Fat: 27g
- Fiber: 3g
- Sugar: 4g
Pro Tips for the Recipe
- Slice the chicken thin so it cooks fast and soaks in all the flavors.
- Cook the pasta while the sauce simmers — saves time and keeps things moving.
- Use sun-dried tomatoes in oil for extra richness (and use a bit of that oil in the pan too).
- Add spinach at the end if you want to sneak in some veggies.
- Double the sauce if you’re a creamy-sauce-overload kinda person (no judgment).
- Let the dish sit for a minute before serving — helps the sauce thicken and flavors meld.
Let’s Chat: Your Questions Answered
What should I serve with this?
Garlic bread is a classic. A crisp Caesar salad or roasted broccoli also works great if you want some greens on the side.
Can I make this ahead of time?
Kinda. It’s best fresh, but you can store leftovers in the fridge for up to 2 days. Reheat with a splash of cream or milk to loosen it back up.
Is this recipe kid-friendly?
Totally. Just skip the chili flakes if your kids don’t love spice. The creamy, cheesy goodness is a huge hit with little mouths.
Can I use other cuts of chicken?
Absolutely. Thighs work great. Even rotisserie chicken if you’re in survival mode. Just adjust cooking time as needed.
Is this a healthy Marry Me Chicken recipe?
It can be! Use half-and-half instead of heavy cream, whole-wheat pasta, and toss in some veggies. Easy swaps, same cozy vibes.
What’s the best pasta shape to use?
Anything that holds sauce well. Penne, fettuccine, bowtie — honestly, use whatever you’ve got. It’s pasta, not rocket science.
