Marry Me Chicken Pasta features tender chicken breast and sun-dried tomatoes in a rich, velvety Parmesan sauce. It’s an easy, restaurant-quality meal that’s ready in under 30 minutes—the perfect way to unwind after a long day!
What is Marry Me Chicken Pasta:
Marry Me Chicken Pasta is a popular American comfort food that gained fame through food blogs and social media. Its romantic name comes from the idea that the rich, flavorful sauce is so irresistible it could inspire a marriage proposal. While not a traditional Italian recipe, Marry Me Chicken Pasta has become a viral favorite thanks to its easy preparation, indulgent taste, and eye-catching presentation.
Why you should try Marry Me Chicken:
- It’s a high-protein meal. A single chicken breast contains about 48g of protein, making it perfect for fitness enthusiasts. Eating chicken breast regularly can help you build muscle mass and lose weight.
- It’s the ultimate comfort food. The sauce is creamy, tangy, and perfectly balanced between sweet and salty. Enjoying this for dinner is a great way to unwind after a long day.
- It’s quick and easy to make. You can bake the chicken while the pasta and sauce cook, meaning dinner is ready in less than 30 minutes. It’s a cozy, restaurant-quality meal made in no time.
What do you need:
Pan-Fry Chicken Breast:
- 4 chicken breasts
- 1 tablespoon olive oil
- 1 tsp paprika, garlic powder, onion powder or Italian herbs (any flavors you like)
- 1/2 tsp salt
Marry Me Sauce:
- 4 medium tomatoes
- 1 onion, chopped
- 5 gloves garlic, chopped
- 4 tablespoons olive oil
- 1 tsp dried Italian herbs
- 1 tsp paprika
- 1 tablespoon tomato paste
- 1/2 cup heavy cream
- ½ cup sun-dried tomatoes (oil-packed, drained and chopped)
- ½ cup freshly grated Parmesan cheese
How to Make Marry Me Chicken Pasta :
PREPARE CHICKEN BREAST :
Brine the Chicken Breast
Brine the chicken breasts for 2–3 hours (or overnight) to ensure they are juicy and tender. You can refer to my earlier post for a detailed guide on how to achieve perfectly juicy chicken every time.
Pat Dry
Use paper towels to thoroughly pat the surface of the chicken dry.
Preheat
Set your oven to 400°F (200°C)
Seasoning
Coat chicken with olive oil and a dry rub (salt, pepper, garlic powder, onion powder, and paprika) or any spices or herbs you prefer.
Bake
Place on a parchment-lined baking sheet and bake for 15–18 minutes.
Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve about ½ cup of the pasta water, then drain the rest and set aside.
MAKE THE SAUCE:
Prep the vegetables
Slice off the bottom of each of the four tomatoes horizontally. Finely chop the onion and garlic and set them aside.
Sauté
Place the tomatoes in the corners of the pan and add the chopped garlic and onion to the center. Cover the pan with a lid for 3~5 minutes, until you can remove the tomato skin.
Peel & Mash
Remove the tomato skins using tweezers. Flatten the tomatoes with a spatula and stir them with the garlic and onion.
Simmer
Stir in the dried Italian herbs, paprika, tomato paste, heavy cream, sun-dried tomatoes, and grated Parmesan cheese.
Combine
Add the drained pasta and toss until thoroughly coated. Add the oven-baked chicken to the pan and coat it with the sauce. Add the salt to adjust the taste.
Serve
Garnish with fresh basil and extra Parmesan cheese. Serve immediately.
Cutomizations:
- Pan-Frying: Pan-fry the chicken breast for 3 to 5 minutes per side over medium-high heat.
- Spicy: To make it spicy, add a little chili crisp or Sriracha to the ‘Marry Me’ sauce for a heat kick.
- Protein: For extra protein, add a boiled egg—this is especially great for fitness goals.
Storage and Reheating
- Storage: Store leftover chicken in an airtight container in the fridge for up to 3 to 4 days.
- Reheating: Microwave the sauce and the chicken breast together to help maintain moisture.
Best Timing and Power Settings for microwave
- Power Level: Set your microwave to medium power (50% to 70%). This warms the meat gently rather than “re-cooking” it, which prevents it from becoming rubbery.
- Initial Time: Start with 1 to 2 minutes total, depending on the portion size.
- Intervals: Microwave in 30-second intervals for both sides.
- Let it rest: Once heated, leave the chicken covered for 1 to 2 minutes before eating. This allows the heat to even out and the juices to redistribute so the meat remains tender.
Tips
- The Power of Brining: Brining is a professional restaurant technique that guarantees moist and tender chicken regardless of whether you pan-fry, bake, or deep-fry it. It is a simple, effective alternative to sous vide cooking that uses everyday kitchen tools.
- You can refer to my earlier post for a detailed guide on how to achieve perfectly juicy chicken every time.
- Dry for Texture: Always pat the chicken dry with paper towels. This is the secret to a better roast and helps the seasoning stay on the meat.
- Seal in Moisture: Applying a thin coat of olive oil to each breast before baking creates a moisture-sealing barrier for extra succulence.
Related Recipes You’ll Love
- Marry Me Chicken Soup Recipe (High Protein)
- Easy Honey Garlic Soy Chicken – 15 Minutes
- Easy Chicken Chow Mein Noodles
- Crispy Baked Chicken Tenders – (Honey Garlic Lemon)
Ingredients
Pan-Fry Chicken Breast:
Marry Me Sauce:
- 4 medium tomatoes
- 1 onion, chopped
- 5 gloves garlic, chopped
- 4 tbsp olive oil
- 1 tsp dried Italian herbs
- 1 tsp paprika
- 1 tbsp tomato paste
- 1/2 cup heavy cream
- 1/2 cup sun-dried tomatoes (oil-packed, drained and chopped)
- 1/2 cup freshly grated Parmesan cheese
Instructions
Prepare the Chicken Breast:
- Brine the Chicken: Brine the chicken breasts for 2–3 hours (or overnight) to ensure they are juicy and tender. You can refer to my earlier post for a detailed guide on how to achieve perfectly juicy chicken every time.
- Pat Dry: Use paper towels to thoroughly pat the surface of the chicken dry. Removing excess moisture helps the oil and seasonings adhere better and ensures the chicken roasts instead of steaming.
- Preheat: Set your oven to 425°F (220°C)Seasoning: Coat chicken with olive oil and a dry rub (salt, garlic powder, onion powder, and paprika) or any spices or herbs you prefer.
- Bake: Place on a parchment-lined baking sheet and bake for 15–18 minutes.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve about ½ cup of the pasta water, then drain the rest and set aside.
Make the Sauce:
- Prep the Vegetables: Slice off the bottom of each of the four tomatoes horizontally. Finely chop the onion and garlic and set them aside.
- Sauté: Heat olive oil in a pan over medium heat. Place the tomatoes in the corners of the pan and add the chopped garlic and onion to the center. Cover the pan with a lid for 3~5 minutes, until you can remove the tomato skin.
- Peel & Mash: Open the lid and carefully remove the tomato skins using tweezers. Flatten the tomatoes with a spatula and stir them with the garlic and onion for 2 minutes until well combined.
- Simmer: Stir in the dried Italian herbs, paprika, tomato paste, heavy cream, sun-dried tomatoes, and grated Parmesan cheese. Simmer for 3–5 minutes, stirring occasionally, until the sauce thickens slightly.
- Combine: Add the drained pasta and toss until thoroughly coated. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency. Finally, add the oven-baked chicken to the pan and coat it with the sauce.Add the salt to adjust the taste.
- Serve: Garnish with fresh basil and extra Parmesan cheese. Serve immediately.
Video
Tips & Notes:
- The Power of Brining: Brining is a professional restaurant technique that guarantees moist and tender chicken regardless of whether you pan-fry, bake, or deep-fry it. It is a simple, effective alternative to sous vide cooking that uses everyday kitchen tools.
- You can refer to my earlier post for a detailed guide on how to achieve perfectly juicy chicken every time.
- Dry for Texture: Always pat the chicken dry with paper towels. This is the secret to a better roast and helps the seasoning stay on the meat.
- Seal in Moisture: Applying a thin coat of olive oil to each breast before baking creates a moisture-sealing barrier for extra succulence.
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