Marry Me Pasta is a creamy, cozy, and super flavorful pasta dish made with tender pasta, a rich cream sauce, sun-dried tomatoes, garlic, herbs, and often chicken or sausage. The sauce is smooth and a little cheesy, with a slightly tangy and savory taste from the tomatoes and spices. It gets its funny name because people say it tastes so good that if you cook it for someone, they might want to marry you after one bite!
This dish became popular because it feels fancy like a restaurant meal, but it’s actually very simple to make at home. It uses easy ingredients and cooks in one pan for the sauce plus one pot for the pasta. Even beginner cooks can make it successfully. The flavors are bold but friendly, which means both kids and adults usually love it. It’s perfect for family dinners, special nights, or when you want comfort food that feels extra special.
Why You Should Try the Marry Me Pasta
You should try Marry Me Pasta because it gives you big flavor with simple steps. You don’t need special cooking skills, and you don’t need expensive ingredients. The creamy sauce wraps around every piece of pasta, and the sun-dried tomatoes add a pop of color and taste that makes the whole dish exciting. It’s also easy to change you can add chicken, shrimp, or keep it vegetarian.
Another great reason to make this recipe is that it cooks quickly. From start to finish, you can have dinner ready in about 30 minutes. That makes it perfect for busy days. It also reheats well, so leftovers taste great the next day. If you want a meal that feels impressive but is actually simple, this is the one to make.
Table of Contents
Table of Contents
Ingredients you’ll need for Marry Me Pasta
Here is everything you need to make Marry Me Pasta:
- 12 oz pasta penne, rigatoni, or fettuccine work well
- 2 tablespoons olive oil
- 2 chicken breasts, diced small or cooked chicken
- Salt and black pepper to taste
- 1 teaspoon Italian seasoning
- 3 cloves garlic, minced
- ½ teaspoon chili flakes optional
- ½ cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- ½ cup chicken broth
- ¾ cup grated Parmesan cheese
- 2 tablespoons cream cheese optional, for extra creaminess
- Fresh basil or parsley for topping
How to Make Marry Me Pasta
Step 1
Start by bringing a large pot of salted water to a boil. Add your pasta and cook it according to the package directions until it is tender but still slightly firm when you bite it (this is called al dente). Stir once or twice so the pasta doesn’t stick together. When it’s done, scoop out about half a cup of the pasta water and save it, then drain the rest and set the pasta aside.
Step 2
While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the diced chicken, sprinkle it with salt, pepper, and Italian seasoning, and cook it slowly, stirring every minute or two, until the pieces are golden on the outside and fully cooked inside. This usually takes about 6–8 minutes depending on size. When the chicken is done, push it to one side of the pan and add the garlic and chili flakes. Cook the garlic for about 30 seconds until fragrant do not let it burn.
Step 3
Add the chopped sun-dried tomatoes to the pan and stir everything together so the flavors mix. Pour in the chicken broth and let it gently bubble for about 2 minutes. This helps lift all the tasty bits from the bottom of the pan. Next, pour in the heavy cream and lower the heat. Let the sauce simmer slowly for about 4–5 minutes so it thickens slightly. Stir often so it stays smooth.
Step 4
Add the Parmesan cheese and cream cheese (if using) and stir until melted and creamy. If the sauce looks too thick, add a splash of the saved pasta water to loosen it. Taste the sauce and adjust with more salt or cheese if needed. Add the drained pasta directly into the skillet and toss gently until every piece is coated in sauce. Let it cook together for another 2–3 minutes so the pasta absorbs flavor. Turn off the heat, sprinkle with fresh herbs, and serve warm.
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Kitchen equipment you will need :
Before you start, make sure you have these kitchen tools ready:
- Large pot for boiling pasta
- Large skillet or frying pan
- Cutting board
- Knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Colander for draining pasta
- Cheese grater if using block Parmesan
Tips and Variation Ideas
Marry Me Pasta sauce thickens as it cools, so it’s okay if it looks a little loose in the pan. It will become creamier on the plate. Always grate your own Parmesan if possible — it melts better than pre-shredded cheese. If using jarred sun-dried tomatoes in oil, you can use a little of that oil for extra flavor.
Cut your chicken into small even pieces so they cook at the same speed. If pieces are too big, some may be dry while others are undercooked.
What can I serve with this Marry Me Pasta ?
I often serve this delicious Marry Me Pasta with salad, and I also like it with lemonade or fruit juice. It’s also our custom at home to serve some dessert, like cake or cupcakes, as soon as we finish eating the pasta.
Commonly Asked Questions
Can I use milk instead of heavy cream ?
Yes, but the sauce will be thinner and less rich
How can I make the sauce thicker ?
Let it simmer longer or add extra Parmesan or a little cream cheese.
Can I freeze Marry Me Pasta ?
It’s not recommended because cream sauces can separate when frozen.
How do I reheat leftovers ?
Warm slowly and add a little milk or broth to make the sauce creamy again.
Marry Me Pasta
Course: Main CourseCuisine: American, ItalianDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesMarry Me Pasta is a creamy, flavorful pasta dish made with garlic, parmesan, sun-dried tomatoes, and tender chicken in a rich sauce. It’s quick to cook, easy to customize, and perfect for a comforting family dinner.
Ingredients
12 oz pasta penne, rigatoni, or fettuccine work well
2 tablespoons olive oil
2 chicken breasts, diced small or cooked chicken
Salt and black pepper to taste
1 teaspoon Italian seasoning
3 cloves garlic, minced
½ teaspoon chili flakes optional
½ cup sun-dried tomatoes, chopped
1 cup heavy cream
½ cup chicken broth
¾ cup grated Parmesan cheese
2 tablespoons cream cheese optional, for extra creaminess
Fresh basil or parsley for topping
Directions
- Start by bringing a large pot of salted water to a boil. Add your pasta and cook it according to the package directions until it is tender but still slightly firm when you bite it (this is called al dente). Stir once or twice so the pasta doesn’t stick together. When it’s done, scoop out about half a cup of the pasta water and save it, then drain the rest and set the pasta aside.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the diced chicken, sprinkle it with salt, pepper, and Italian seasoning, and cook it slowly, stirring every minute or two, until the pieces are golden on the outside and fully cooked inside. This usually takes about 6–8 minutes depending on size. When the chicken is done, push it to one side of the pan and add the garlic and chili flakes. Cook the garlic for about 30 seconds until fragrant do not let it burn.
- Add the chopped sun-dried tomatoes to the pan and stir everything together so the flavors mix. Pour in the chicken broth and let it gently bubble for about 2 minutes. This helps lift all the tasty bits from the bottom of the pan. Next, pour in the heavy cream and lower the heat. Let the sauce simmer slowly for about 4–5 minutes so it thickens slightly. Stir often so it stays smooth.
- Add the Parmesan cheese and cream cheese (if using) and stir until melted and creamy. If the sauce looks too thick, add a splash of the saved pasta water to loosen it. Taste the sauce and adjust with more salt or cheese if needed. Add the drained pasta directly into the skillet and toss gently until every piece is coated in sauce. Let it cook together for another 2–3 minutes so the pasta absorbs flavor. Turn off the heat, sprinkle with fresh herbs, and serve warm.
Notes
- Cook pasta just to al dente so it doesn’t turn mushy later.
- Cut chicken into small even cubes for faster cooking.
- Add spinach at the end for color and nutrition.
- Use rotisserie chicken for a faster version.
