Marry Me Chicken Pasta lives up to its name for a reason. This creamy, flavor-packed dish combines tender chicken and perfectly cooked pasta in a rich garlic and herb sauce that’s guaranteed to impress anyone lucky enough to get a plate.
I still remember the first time I made this recipe on a random Tuesday night. My family took one bite and suddenly our regular weeknight dinner felt like something special. The combination of heavy cream, Parmesan, and fresh garlic creates a sauce so good, it’s become my secret weapon whenever I want to make an ordinary evening feel memorable. The best part? It comes together in about 45 minutes, which means you can create restaurant-quality comfort food without spending hours in the kitchen.
Table of Contents
Ingredients for Marry Me Chicken Pasta
I always keep these ingredients on hand because this recipe has saved me more times than I can count. The key to getting that rich, creamy sauce is using full-fat heavy cream and freshly grated Parmesan, never the pre-shredded kind that includes anti-caking agents.
- 4 boneless, skinless chicken breasts (about 1.5 lbs, at room temperature for 15 minutes)
- 8 oz fettuccine or penne pasta
- 1 cup heavy cream (full-fat works best for silky texture)
- ½ cup freshly grated Parmesan cheese (I grate mine right before cooking)
- 1 cup low-sodium chicken broth
- 4 cloves fresh garlic, minced
- 2 teaspoons dried oregano (Italian oregano gives the best flavor)
- ½ teaspoon red pepper flakes (optional, but I usually add them for warmth)
- Salt and black pepper to taste
- 2 tablespoons olive oil for cooking
Step-by-Step Instructions
The secret to this dish is getting a beautiful golden sear on the chicken first. That caramelization creates incredible depth of flavor that carries through the whole sauce.
Step 1: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente, usually 8-10 minutes. Before draining, reserve ½ cup of pasta water, then drain the pasta well and set aside (don’t rinse it).
Step 2: While the pasta cooks, pat the chicken breasts completely dry with paper towels (this ensures better browning). Season both sides generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken and sear for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F. Remove chicken to a plate and let it rest for 5 minutes.
Step 3: In the same skillet (don’t wipe it out, those browned bits add flavor), reduce heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant but not browned. Watch it closely since garlic can burn quickly. Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Step 4: Stir in the oregano and red pepper flakes if using. Let the sauce simmer gently for 3-4 minutes until it coats the back of a spoon. Remove from heat, add the Parmesan cheese, and whisk until melted and smooth (removing from heat prevents the cheese from becoming grainy).
Step 5: Slice the rested chicken into strips and return it to the skillet along with any accumulated juices. Return to low heat, add the drained pasta, and toss everything together until the pasta is completely coated in the creamy sauce. If the sauce seems too thick, add reserved pasta water a tablespoon at a time. Let it simmer for another 2 minutes so the flavors meld together beautifully.
Perfect Pairings for Marry Me Chicken Pasta
The rich, creamy nature of this pasta calls for sides that add freshness and texture contrast to round out your meal.
Crisp Green Salad: A simple mixed greens salad with a tangy lemon vinaigrette cuts through the richness of the cream sauce and adds a refreshing crunch that balances each bite perfectly.
Garlic Bread: Warm, crusty garlic bread is ideal for soaking up every last drop of that incredible sauce, plus it adds a satisfying textural element that complements the tender pasta.
Roasted Asparagus: Lightly seasoned asparagus roasted until tender-crisp brings a subtle earthy flavor and provides nutritional balance with added fiber and vitamins.
Sautéed Spinach: Quick-cooked spinach with a touch of garlic adds color to your plate while sneaking in extra nutrients without competing with the main dish’s flavors. For more spinach inspiration, try this Chicken and Spinach Casserole.
Cherry Tomato Salad: Fresh cherry tomatoes tossed with basil and balsamic vinegar offer a bright, acidic counterpoint that prevents the meal from feeling too heavy.
Keeping It Fresh and Delicious
Store any leftovers in an airtight container in the refrigerator for up to 3 days. I keep the chicken and pasta together since the sauce helps prevent everything from drying out.
When reheating, use the stovetop over low heat rather than the microwave for best results. Add a splash of cream or chicken broth to revive the sauce’s silky consistency. The key is to warm it gently without letting it boil, or the cream might separate and become grainy.
This dish also works beautifully for meal prep. You can prepare the components separately and combine them when ready to serve, or make the full recipe ahead and simply reheat portions throughout the week for quick lunches or dinners.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully and stay even more tender. Adjust cooking time to ensure they reach 165°F internal temperature.
What if I don’t have heavy cream?
You can substitute half-and-half mixed with 2 tablespoons of butter, though the sauce will be slightly thinner. For a lighter version, Greek yogurt mixed with a bit of pasta water works in a pinch.
How do I prevent the pasta from becoming mushy in leftovers?
Cook the pasta just until al dente initially, and it will hold up better when reheated. You can also slightly undercook it if you know you’ll have leftovers.
Marry Me Chicken Pasta
Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente, usually 8-10 minutes. Before draining, reserve 1/2 cup of pasta water, then drain the pasta well and set aside.
- Pat the chicken breasts completely dry with paper towels. Season both sides generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and sear for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F. Remove chicken to a plate and let rest for 5 minutes.
- In the same skillet, reduce heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant but not browned. Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan with a wooden spoon.
- Stir in the oregano and red pepper flakes if using. Let the sauce simmer gently for 3-4 minutes until it coats the back of a spoon. Remove from heat, add the Parmesan cheese, and whisk until melted and smooth.
- Slice the rested chicken into strips and return it to the skillet along with any accumulated juices. Return to low heat, add the drained pasta, and toss everything together until the pasta is completely coated in the creamy sauce. If the sauce seems too thick, add reserved pasta water a tablespoon at a time. Let it simmer for another 2 minutes so the flavors meld together.
Notes
