Pear & Walnut Mediterranean Salad with Honey Glaze

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I know, I know. Marry Me Chicken Pasta is a ridiculous name. It’s the kind of over-the-top title you expect to find on a menu from a cheesy 90s Italian restaurant. But honestly, this recipe earns it. It is impossibly rich, beautifully savory, and so shockingly simple that it feels like cheating. My husband, bless his heart, is a man of few words, but the first time I made this, he actually stopped talking mid-chew to ask, “Did you do something different?” That’s high praise in our house.

The truth is, this recipe was a total accident born of pantry laziness. I had chicken, I had pasta, and I had a half-jar of sun-dried tomatoes that were about to expire. I thought, What if I just threw everything into the same pan and let the sauce cook right into the pasta? It seemed like a terrible idea that would result in gummy noodles and a separated sauce. My little mistake? I forgot to stir the pan for the first five minutes and was convinced I had ruined it. Instead, the bottom developed this incredible, deeply browned layer of caramelized garlic and Parmesan that, when scraped up and stirred in, became the secret backbone of the entire dish.

The smell is what gives it away—a rush of garlic, sweet tomato, and a slightly earthy hint of basil that makes your mouth water instantly. As the liquid simmers down, you hear the beautiful gurgle of the cream mixing with the broth, slowly coating every piece of pasta. It’s the sound of a perfect one-pan marry me chicken and pasta recipe coming to life.

This is the ultimate weeknight cheat. It requires only one pan, minimal chopping, and thanks to the incredible sauce absorption, you get perfectly cooked pasta and a concentrated, velvety sauce every single time. It’s the best marry me chicken pasta with sun-dried tomatoes because it skips the fussy steps without sacrificing one ounce of that dreamy, indulgent flavor. This isn’t just dinner; it’s a promise of comfort, ready in under thirty minutes.

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📜 Recipe Resume (8 Punchy Todd Wilbur–Style Lines) { Marry Me Chicken Pasta }

Single-skillet superstar. Pure comfort. Velvety sauce, perfectly cooked pasta.

Tender chicken and bright sun-dried tomatoes. Rich flavor with surprising ease.

Minimal clean-up, maximum flavor payoff. Ready in under 30 minutes, weeknight hero.

So impressive, everyone asks for the recipe. The perfect cozy, quick weeknight marry me chicken dinner.

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❤️ Why This Recipe Is The Only One You’ll Ever Need (Marry Me Chicken Pasta)

This isn’t just a basic chicken and pasta dish; it’s a brilliant example of how technique simplifies life while maximizing flavor. I’m telling you exactly why this version works better than all the others.

The first crucial element is the searing of the chicken. This is your aroma foundation. We sear the seasoned chicken breasts until golden brown before doing anything else. This creates little brown bits—called fond—stuck to the bottom of your pan. When you add your liquid later, those savory bits dissolve, infusing the entire sauce with incredible depth. That fond is where the real “marry me” flavor comes from.

Second, let’s talk about the sauce consistency. We achieve an ultra-velvety texture without a ton of fat. This is how we make a great how to make marry me chicken pasta without heavy cream dish. The secret is that we let the pasta cook directly in the broth and cream mixture. As the pasta cooks, it releases starch, which naturally thickens the liquid into a gorgeous, concentrated, clingy sauce. This gives you amazing texture control.

The third trick is the sun-dried tomato oil. Don’t drain it! Use a teaspoon of the oil from the jar to sauté your garlic. This is your balance secret. The acidic, concentrated flavor of the tomatoes, carried by their own aromatic oil, cuts through the richness of the cream and chicken, preventing the whole dish from becoming heavy or boring.

Finally, using a skillet that can fit all the liquid and pasta—ideally a 10 or 12-inch cast iron or heavy stainless steel pan—ensures even cooking and easy flipping. It’s the whole ethos of the quick weeknight marry me chicken dinner: simplicity is the ultimate sophistication. This is Italian-American comfort food at its best.

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🧂 Ingredients (Simplified List){ Marry Me Chicken Pasta }

What You Really Need to Make This Amazing Marry Me Chicken Pasta (Simplified)

The Chicken

• 2 boneless, skinless chicken breasts, sliced horizontally into 4 thin cutlets
• A big pinch of salt, pepper, and dried Italian seasoning
• 1 tablespoon of olive oil

The Creamy Sauce

• 2 tablespoons of butter
• 1 tablespoon of oil from the sun-dried tomato jar
• 4 cloves of fresh garlic, minced
• 1 cup of chopped sun-dried tomatoes (packed in oil, drained but save the oil!)
• 1/2 teaspoon of red pepper flakes (optional, for a little heat)

The Pasta & Liquid

• 1 cup of half-and-half (or whole milk)
• 2 cups of chicken broth
• 1/2 cup of grated Parmesan cheese, plus more for garnish
• 8 ounces of pasta (penne, rotini, or farfalle work great)
• 1/4 cup of fresh basil, chiffonade (sliced thin)

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🍴 Instructions (Storytelling Style) { Marry Me Chicken Pasta }

How to Master the Perfect Marry Me Chicken Pasta (My Secret Method)

Step 1: Get the Chicken Golden

Season your thin chicken cutlets generously with salt, pepper, and Italian seasoning. Heat the olive oil in a large skillet (10 or 12-inch) over medium-high heat. Sear the chicken for 3–4 minutes per side until beautifully golden brown. It doesn’t need to be fully cooked yet. Remove the chicken and set it aside on a clean plate.

Step 2: Build the Flavor Base

Turn the heat down to medium. Add the butter and the tablespoon of sun-dried tomato oil to the skillet. Once the butter is melted, add the minced garlic, sun-dried tomatoes, and red pepper flakes (if using). Sauté for just 1–2 minutes until the garlic is fragrant. You’ll hear it sizzle—that’s the garlic waking up the flavor base.

Step 3: Simmer the Sauce

Pour in the half-and-half (or milk) and the chicken broth. Bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese and let it melt completely. Season the liquid with a tiny bit of salt and pepper.

Step 4: Cook the Pasta Right in the Sauce

Add your uncooked pasta directly to the skillet. Stir it well to make sure all the noodles are submerged and coated. Let it simmer, uncovered, for about 12 to 15 minutes, stirring frequently—especially scraping the bottom—to prevent sticking. Don’t rush this part; it’s where the magic texture happens! When the pasta is cooked al dente and the sauce has thickened beautifully, move to the next step.

Step 5: The Grand Finish

Slice your resting chicken cutlets into strips or cubes. Return the chicken and any accumulated juices from the plate to the skillet. Stir it all together to reheat the chicken and coat it in the creamy sauce. Turn off the heat. Stir in the fresh basil for a final pop of green color and fresh taste. Serve immediately with extra Parmesan. The action verbs here are slice and devour!

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Chef’s Notes and Tips (Marry Me Chicken Pasta)

The key to the one-pan marry me chicken and pasta recipe is the liquid-to-pasta ratio. If your pasta is sticky or the sauce is too thick before the pasta is cooked, you need more liquid. Just add an extra 1/4 cup of broth or milk and continue stirring. If you’re like me, you’ve totally ended up with gummy pasta before—it happens!

If your sauce is too thin after the pasta is cooked, remove the chicken and let the sauce simmer for an extra 2–3 minutes over medium heat, stirring constantly. The starch from the pasta will continue to release, and the sauce will thicken as the liquid evaporates.

A note on the chicken: When searing the chicken in Step 1, it’s okay if the chicken is slightly undercooked when you remove it. It will finish cooking completely when it is returned to the simmering sauce at the end. This is a great trick for ensuring perfectly tender, non-dry chicken. If your chicken is dry, it means you seared it for too long initially. Next time, aim for just a beautiful golden exterior.

Using fresh Parmesan (the kind you grate from a block) is essential here. Pre-grated Parmesan contains anti-caking agents that can sometimes make your sauce grainy. Use the real stuff for the silkiest finish.

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Get Creative! Easy Substitutions and Fun Variations

Here are 8 great ideas to keep your best marry me chicken pasta with sun-dried tomatoes routine fresh!

• Protein Swap: Use sliced Italian sausage or shrimp instead of chicken (shrimp only needs about 5 minutes to cook at the end).
• Pasta Swap: Use any short-cut pasta you love—rotini, shells, or even tortellini for an extra luxurious feel.
• Spice it Up: Double the red pepper flakes or add a tiny splash of Calabrian chili oil for a serious kick.
• Greens Boost: Stir in two large handfuls of fresh spinach or baby kale during the last 5 minutes of cooking. They will wilt beautifully into the sauce.
• Mushroom Love: Add 1 cup of sliced cremini mushrooms after the garlic in Step 2 and cook until they have released their liquid.
• Lemon Zest: Stir in the zest of half a lemon right at the end with the fresh basil for an extra bright, zesty lift.
• Cheese Swap: Instead of just Parmesan, stir in 1/4 cup of shredded mozzarella and let it melt for a gooey, stretchy texture.
• Veggie Add: Add a cup of canned artichoke hearts (drained and chopped) along with the sun-dried tomatoes for a Mediterranean twist.

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Lighten It Up! Simple Swaps for a Healthier Marry Me Chicken Pasta

You can enjoy this dish without sacrificing the comfort!

• Low-Fat Swap: Replace the half-and-half with whole milk (or 2% milk) and increase the Parmesan cheese slightly for flavor depth. This is a perfect how to make marry me chicken pasta without heavy cream swap. It will still be creamy, thanks to the starch released by the pasta.
• Lower Carb: Skip the pasta entirely and serve the creamy chicken and sauce over zucchini noodles, spaghetti squash, or a scoop of cauliflower mash. It’s still comforting and rich.
• Calorie Reduction: Use skinless chicken tenderloins instead of breasts, as they are a bit leaner, and measure your olive oil carefully.
• Gluten-Free: Use your favorite gluten-free short-cut pasta. The cooking time will be similar, but check the package instructions.

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Closing (Todd Wilbur Style) { Marry Me Chicken Pasta }

That is it. One pan, thirty minutes, pure restaurant-quality comfort. Fork, velvety sauce, instant bliss. It’s the kind of dish that makes you feel like a kitchen wizard without having to do the work. Make it tonight. You deserve this kind of easy win. Save this one, it’s a true classic.

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Are You Curious About Anything Else? Take a Look at the Most Frequently Asked Questions We Get About This Marry Me Chicken Pasta Recipe

Can I make the best marry me chicken pasta with sun-dried tomatoes ahead of time?

Making this best marry me chicken pasta with sun-dried tomatoes entirely ahead of time is not recommended, as the pasta will continue to absorb the sauce as it sits, turning it into a very thick casserole-like consistency.

The Pro Tip: Do all the prep work ahead of time! Sear the chicken and slice it. Chop the garlic, sun-dried tomatoes, and basil. Store all these elements separately in the fridge. When you’re ready to cook, all you need to do is build the sauce, add the pasta, and finish the dish. This cuts the active cooking time down to about 20 minutes!

Why is this called marry me chicken, and where did the recipe come from?

The recipe gained its famous name because of its intensely rich, savory, and crowd-pleasing flavor. The story goes that the original version was created by a chef who was so proud of the dish that he served it to his girlfriend—and she loved it so much she said yes to his proposal!

While the exact origin is murky, the modern version featuring sun-dried tomatoes, cream, and Parmesan exploded in popularity online due to its impressive flavor and ease of preparation. It’s a wonderful example of simple ingredients creating a truly memorable dish.

How to make marry me chicken pasta without heavy cream and still get it creamy?

This recipe uses half-and-half or whole milk instead of heavy cream, which already makes it lighter. To ensure it is still incredibly creamy when making marry me chicken pasta without heavy cream, rely heavily on the starch released by the pasta.

The Trick: Use only two cups of liquid (half-and-half/milk and broth) at first. If the pasta is not done after 12 minutes, add another 1/4 cup of broth and let it simmer down again. You control the thickness by controlling the amount of liquid the pasta absorbs. The natural starch from the pasta is your secret weapon for richness.

How do I store and reheat leftovers from this quick weeknight marry me chicken dinner?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To Reheat: The pasta will absorb almost all the sauce as it chills, leaving the leftovers quite dry and solid. To bring the dish back to life, place your portion in a skillet over medium-low heat. Add a splash of milk or chicken broth (about 1/4 cup per serving) and stir gently as it heats. The added liquid will loosen the sauce and return it to its original creamy, smooth texture.

Can I use bone-in chicken thighs instead of breasts in the one-pan marry me chicken and pasta recipe?

Yes, you can use bone-in, skin-on chicken thighs, but you will need to adjust the cooking time significantly, and it will no longer be a one-pan marry me chicken and pasta recipe in the same way.

The Method: Sear the thighs on both sides and remove them. Continue with the sauce and pasta as directed in Steps 2–4. Then, nestle the thighs back into the sauce, cover the skillet with a lid, and let them simmer for about 20–25 minutes until the thighs are cooked through and fork-tender. The final flavor will be even richer due to the bone and skin!

What type of pasta is best for this recipe?

You need a short, sturdy pasta shape with plenty of nooks and crannies to trap the creamy sauce. My favorites are:

• Penne or Ziti: Classic shapes that scoop well.
• Rotini or Fusilli: The spirals do an excellent job of holding the sauce.
• Farfalle (Bow-tie): Adds a nice visual element, and the creases hold the sauce perfectly.

Avoid very thin or small pasta types like angel hair or orzo, as they will cook too quickly and turn the sauce gummy before the chicken is reheated.

Why is my cheese clumping when I add it to the sauce?

Your cheese is clumping for one of two main reasons: either the heat was too high, or you used cold cheese. Dairy is very sensitive to high heat.

The Fix: Always remove the skillet from the heat when stirring in the Parmesan (Step 3). The residual heat of the sauce is enough to melt the cheese smoothly. If your cheese is grated from a cold block, let it sit on the counter for 5–10 minutes to bring it to room temperature before adding it. If you follow this simple rule, you will have a perfectly smooth, silky sauce every time.