Let Me Tell You About the Night I Made This Chicken Pasta

Okay, I’m going to let you in on a little secret: the first time I made Marry Me Chicken Pasta, it was purely because I was in a terrible mood and wanted carbs and something cheesy. No plans for marriage proposals here—just me, a very crummy Wednesday, and a half-bag of penne staring at me from the pantry. It’s now a bit of a running joke in our house—my husband will ask, “Bad day? You want to do Marry Me Chicken Pasta tonight?” And how can I argue?

Oh, side story! The name supposedly comes from how good it tastes—like, so good you’ll get a proposal at first bite. Well, I can’t guarantee that, but I can vouch for second helpings and lots of happy noises at the table. And yes, one time I dropped an entire carton of cream on the floor, so just know: this dish is quite forgiving, even when its cook is a bit of a disaster.

Why You’ll Love This (Or at Least Why We Do)

I make this when I need to pull out all the stops but don’t have the brainpower for a complicated meal. My family devours it—especially my youngest, who claims the sauce is “fancy ketchup,” which isn’t strictly accurate but, you know, not entirely wrong. If you’re dealing with picky eaters or folks who get a little overwhelmed by too many veggies, this is gold. Plus, when I’m feeling a bit lazy (or just over the dinner grind), this is forgiving even if you fudge a step here and there.

And, real talk: cream sauces used to freak me out because they could split or get gloopy. But this one’s basically foolproof. I mean, unless you do something wild like me and forget the chicken in the fridge. That only happened once. (Okay, maybe twice.)

Here’s What You’ll Need (Substitutions Galore!)

2 large chicken breasts (sometimes I use thighs—it’s juicier, but honestly, whatever’s cheaper works)
Salt & pepper, to taste (Honestly, I don’t always measure. Sorry, Grandma.)
1 tbsp olive oil (You could use butter if you’re going for that richy-rich flavor, or a neutral oil if you’re in a bind)
3-4 garlic cloves, minced (Lazy day? Garlic powder’s your friend)
1 tsp dried oregano (Or mix it up with Italian seasoning—nobody’s checking)
1/2 tsp chili flakes (Skip if you’re spice-shy, or double if you’re bold. My uncle uses hot paprika, which is wild.)
1/2 cup sun-dried tomatoes in oil, chopped (I’ve also used roasted red peppers—different, but nice in a pinch)
1 cup chicken broth (Veggie broth, if that’s what you have—no biggie)
3/4 cup heavy cream (not gonna lie, I sometimes sub half-and-half and add a pinch more cheese to thicken)
1/2 cup grated parmesan (The pre-shredded stuff is fine, but block cheese tastes better. My grandmother was adamant about this, but who has the time?)
300g pasta (Rigatoni, penne, or honestly whatever short pasta’s lurking in your cupboard. Linguine for rebels.)
A handful of fresh basil leaves, chopped (totally optional—sometimes I use parsley if that’s all I’ve got)

So, How Do You Make This?

Start Your Pasta Water: Get a big ol’ pot of water boiling, then salt it generously. Like, more than you think. (Apparently pasta water should taste like the sea—I never quite get this right, but it still works!)
Prep and Sear the Chicken: Slice the chicken breasts in half lengthwise so they cook faster. Season with salt and pepper. Heat olive oil in a large skillet over medium-high heat, then add the chicken. Cook for about 4-5 minutes each side, or until golden. (Don’t move them too much—let them get a nice color. This is where I usually sneak a taste. Shh.)
Remove Chicken and Start The Sauce: Pull out the chicken and let it rest on a plate for a sec. Lower the heat a smidge. In the same pan, add the garlic, oregano, and chili flakes. Stir for about a minute—watch your nose, garlic goes from ‘heavenly’ to ‘burned’ in a blink.
Add Tomatoes & Liquids: Toss in those sun-dried tomatoes and let them mingle for a minute. Pour in the chicken broth, scraping up any brown bits off the bottom (that’s the tasty part). Bring to a gentle simmer, then add your cream. It might look a little odd right now because the broth and cream are getting friendly, but it works out eventually.
Cheese Time: Add parmesan, stir until melty and smooth. If it feels too thin, let it bubble for a couple more minutes; it’ll thicken. I sometimes add more cheese here because, why not?
Pasta & Chicken Reunion: Meanwhile, cook your pasta as per package instructions. I always, always forget to save some pasta water for the sauce, so if you remember—yay, you! Drain the pasta (reserving a splash of the water if you remembered) and add it straight into the sauce. Toss to coat. Slice up your chicken and dump it back in too. Stir everything so it’s cozy.
Finishing Touch: Sprinkle fresh basil over top and (if you’re feeling fancy) crack a little more black pepper. Looks restauranty, tastes like comfort.

Notes That Only Years of Trying (And Failing) Taught Me

If your sauce splits (separates), just whisk in a splash more cream over low heat; it’ll probably come back together.
Sun-dried tomatoes are chewy sometimes—chop them small or soak them in hot water first if you’re not into the chew.
Pasta shape really does make a difference. I used shells once and it… was odd. Penne holds the sauce better.
This tastes even better the second day (don’t ask me why, I just go with it.)

Variations I’ve Tried (And Some Regrets)

Added spinach for “health”—sometimes it works, sometimes it’s kinda slimy.
Swapped out chicken for leftover roast turkey. Nobody noticed the difference, which was a win.
Tried it with coconut cream once. Don’t. It was just weird. Well, unless you really like coconut.
Used bacon instead of chicken for a smoky twist—my husband called it “Bachelor Marry Me Pasta.”

Do You Need Any Fussy Equipment?

Honestly, I pull this off with just a big skillet and a saucepan. A microplane for cheese is great, but I’ve used the “heavy-duty” side of the box grater in a pinch (just…watch your knuckles). And if you don’t have a garlic press? Smash and chop it with the back of a spoon—does the trick, and you feel a bit chef-y doing it. If your skillet isn’t huge, you can mix everything in the pasta pot at the end—just transfer carefully or it’ll be chicken pasta on the floor.

How Do You Store It? (If You Have Any Left!)

Leftovers (on the rare chance there are leftovers) go in a sealed container in the fridge, good for about 2 or maybe 3 days. It heats up pretty well in the microwave, except the sauce thickens a bit—which I kind of like. The thing is, honestly, this almost never lasts more than a day at our place. Someone always sneaks a midnight bowl… sometimes that someone is me. If you want more info on storing pasta safely, StillTasty has a good guide.

What Do You Serve With It? (My Way vs. My Mum’s Way)

I almost always serve this with a pile of garlicky green beans (pan-fried, nothing fancy). My husband likes it with a hunk of crusty bread—he practically mops his plate. My mum, on the other hand, insists you need a simple salad and claims it “cuts the richness.” I secretly think she just wants us to eat more lettuce. Oh, and if you want a wine pairing, try a not-too-oaky Chardonnay (here’s what Wine Enthusiast recommends). But honestly? I just drink whatever’s open.

If I Could Give You Just One Tip (Actually, Two):

Don’t rush the chicken in the pan. I once tried cranking up the heat to “save time” and wound up with sad, rubbery chicken that I practically needed a steak knife for. And actually, letting the pasta and sauce hang out for a minute before you serve lets the flavors settle in nicely—my daughter calls it their “pasta nap.”

Also (almost forgot), if you’re using pre-grated parmesan, it might not melt as well—it’s coated in something that keeps it from sticking together… but also from melting. So, in theory, block cheese is best. But on a Tuesday night, honestly, whatever works.

Answering (Real) Questions Friends Have Actually Asked

Is this as rich as it sounds? Well, it’s not exactly “diet food.” But you can lighten it up with half-and-half or a little less cheese if you need to!
Can I make it ahead? Yep. I think the flavors actually deepen overnight, but the pasta gets a bit softer. Some folks don’t mind, some do. Depends how picky your crowd is.
Does this work with gluten-free pasta? Yeah, actually! Just watch, because some GF pastas fall apart if you cook them too long—ask me how I know…
What if my sauce turns out watery? Let it simmer a minute or two longer, and stir in a bit more cheese or even a splash of pasta water. Don’t panic (unless your guests are already at the table, but even then, they’ll live).
Where did you learn this recipe? Kind of a mashup I pieced together from Half Baked Harvest and several YouTube videos—and a few errors along the way.

Anyway, if you end up making this, let me know how it goes—or if you have a wild variation that’s actually good! I’m always looking for twists that aren’t coconut cream, ha!