Save The first time I heard about Marry Me Chicken, I honestly rolled my eyes a little at the name, but then my sister made it for her boyfriend and actually proposed to him three months later. This pasta version came from one of those broke weeks when I wanted something fancy but my bank account said absolutely not. Now it's the meal I make when I need to convince someone I have my life together.
I made this for my roommates last winter during a particularly brutal week of exams and deadlines. We ate it standing up around the kitchen island, too tired to even set the table, and someone actually said this pasta fixed their life. There's something about creamy tomato sauce that makes problems feel smaller.
Ingredients
- Boneless chicken breasts: Cutting them into bite-sized pieces helps them cook faster and stay tender, plus you get chicken in every forkful
- Penne or rigatoni pasta: These shapes hold onto the creamy sauce beautifully, though whatever's in your pantry will work just fine
- Olive oil: Use this to sear the chicken until golden, creating those flavorful browned bits that become the foundation of the sauce
- Garlic: Three cloves might feel like a lot, but this is a creamy pasta and garlic needs to be bold to shine through
- Dried Italian herbs: The dried herbs actually work better here than fresh, releasing their oil into the hot pan and blooming with flavor
- Red pepper flakes: Just enough heat to make things interesting without overwhelming the creamy comfort vibe
- Canned diced tomatoes: The secret to making this budget-friendly while still tasting like a restaurant dish
- Chicken broth: Adds depth and umami while cutting through the richness of the cream
- Heavy cream: Transforms the tomato base into something luxurious and coat-everything silky
- Parmesan cheese: Salty and nutty, this is what ties everything together and makes the sauce taste properly developed
- Fresh spinach: Wilts down in seconds and makes you feel slightly better about eating all that cream
- Fresh basil: The finishing touch that makes the whole dish taste bright and fresh despite all the richness
Instructions
- Get your pasta water going:
- Bring a large pot of salted water to a boil while you prep everything else, so you're not waiting around later
- Sear the chicken:
- Heat olive oil in your large skillet over medium-high heat, season the chicken pieces generously, and cook until golden and cooked through, about 5 to 6 minutes
- Build the flavor base:
- Reduce the heat to medium, add the garlic, Italian herbs, and red pepper flakes to the same skillet, and let them sizzle for about 1 minute until the whole kitchen smells amazing
- Create the sauce foundation:
- Add the drained diced tomatoes and chicken broth, letting everything simmer together for 3 to 4 minutes as the flavors become friends
- Make it creamy:
- Pour in the heavy cream and sprinkle in the Parmesan, stirring until the cheese melts and the sauce thickens slightly, about 2 to 3 minutes
- Bring everyone together:
- Return the chicken to the skillet along with any juices on the plate, toss in the spinach if you're using it, and let it wilt for about 1 minute
- Combine and serve:
- Add the cooked pasta to the skillet and toss until every piece is coated in sauce, adding splashes of pasta water if it needs loosening, then finish with fresh basil
Save This became my go-to comfort dinner after a particularly bad day at work when I needed something warm and forgiving. The way the sauce coats every single piece of pasta just feels like a hug in a bowl.
Making It Your Own
Chicken thighs stay juicier than breasts if you have the extra time, and honestly using a rotisserie chicken from the grocery store cuts the cooking time in half without sacrificing flavor. Sun-dried tomatoes add this incredible concentrated sweetness that makes the sauce taste even more complex.
Lightening Things Up
Half-and-half works surprisingly well if you want to cut back on the richness, though the sauce won't be quite as velvety. Arugula brings a peppery bite that cuts through the cream in a completely different way than spinach.
Serving Suggestions
A crisp white wine like Pinot Grigio cuts through the cream and complements the tomatoes perfectly. A simple green salad with a sharp vinaigrette helps balance the richness, and garlicky bread for sauce-mopping is practically mandatory.
- Let the sauce rest for a couple of minutes off the heat before serving, it thickens up nicely
- If making ahead, undercook the pasta slightly since it will continue absorbing sauce
- The sauce reheats beautifully with a splash of cream or milk to bring it back to life
Save This pasta has saved me more weeknights than I care to count, and the way people's eyes light up when they take that first bite tells me everything.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used for a juicier, more flavorful outcome. Adjust cooking time as needed to ensure they are cooked through.
- → What type of pasta works best for this dish?
Penne or rigatoni are ideal as they hold the creamy sauce well, but any tube-shaped pasta or your preferred variety can be substituted.
- → How can I make the sauce thicker?
Simmer the sauce a little longer to reduce liquid, or slowly add reserved pasta water to adjust consistency while stirring.
- → Is fresh spinach necessary?
Fresh spinach adds color and nutrition, but you can omit it or substitute with arugula or kale if preferred.
- → Can I prepare this dish ahead of time?
This dish is best served fresh, but you can prepare the sauce in advance and combine with freshly cooked pasta when ready to eat.