This Marry Me Chicken Pasta recipe is creamy, cheesy, and tossed in a rich sun-dried tomato sauce with tender chicken and pasta. It’s an easy recipe that comes together quickly, with caramelized shallots adding a subtle twist that makes it feel a little more special.
For a delicious pairing, try this recipe with my Green Goddess Salad or Caesar Salad.
This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!
I love how this Marry Me Chicken Pasta feels rich and indulgent without asking much more of you in the kitchen. The caramelized shallots are my small twist that sets it apart, adding depth and a subtle sweetness that most “marry me” recipes don’t have.
It takes just 40 minutes from start to finish, and if you’re making it for someone you love, those extra few minutes feel like an easy way to make dinner a little more special. Serve it up, and don’t be surprised if a proposal or two comes up at the table.
Why You’ll Love Marry Me Chicken Pasta
- Anytime Meal – Works for a weeknight, date night, or dinner party without needing changes.
- Sauce-Worthy Pasta – That sun-dried tomato sauce is rich, creamy, and made for soaking up with pasta.
- Leftovers Reheat Well – The sauce stays creamy, making this just as good the next day.
What is Marry Me Chicken?
Marry Me Chicken is a viral recipe that features chicken cooked in a creamy, cheesy sauce with sun-dried tomatoes and herbs. It gained popularity across TikTok and Pinterest, where home cooks shared versions of the dish and joked that it was good enough to inspire a marriage proposal.
Tools You’ll Need
- Large Skillet
- Large saucepan
- Medium Pot
- Cutting Board
- Sharp Knife
- Wooden spoon or spatula
- Colander
- Microplane or fine grater for parmesan
Marry Me Chicken Pasta Ingredients
Here is a breakdown of what you will need. For actual measurements, see the recipe card at the end of this post.
Chicken
- Boneless skinless chicken thighs – I use thighs because they stay juicy and soak up the sauce better than chicken breast.
- Kosher salt – I season generously here to make sure the chicken is flavorful all the way through.
- Freshly ground black pepper – This adds a subtle bite that balances the richness of the sauce.
- Italian seasoning – I like this blend for layering in herb flavor right from the start.
- Avocado oil – I use this for searing since it handles higher heat and keeps the chicken from sticking.
Creamy Sun-Dried Tomato Sauce
- Shallots – I take the extra time to caramelize them because they add depth and a gentle sweetness that sets this recipe apart.
- Garlic – This builds the savory base of the sauce and ties everything together.
- Sherry – I use a small splash to deglaze the pan and pull out all those browned bits for extra flavor.
- Red chili flakes – These add a light heat that keeps the sauce from feeling flat.
- Heavy cream – This is what gives the sauce its rich, creamy texture.
- Chicken stock – I use unsalted stock to thin the sauce slightly without overpowering it.
- Parmigiano Reggiano – Freshly grated parmesan helps thicken the sauce and adds that salty, cheesy finish.
- Sun-dried tomatoes – These bring a tangy contrast that cuts through the creaminess.
- Fresh basil – I stir this in at the end for freshness and colour.
- Fresh thyme – This adds an earthy note that complements the shallots and chicken.
- Chicken bouillon – A small amount boosts the overall savory flavor without making the sauce taste heavy.
How To Make Marry Me Chicken Pasta
Below is a summary of how to make this dish. For a complete and detailed list of steps, see the recipe card at the end of this post.
Caramelized Shallots
I start by heating avocado oil in a large saucepan over medium heat. Once warm, I add the shallots and cook them slowly until they turn golden and soft, stirring occasionally. This takes about 15 minutes and is where a lot of the flavor develops. I finish with a splash of sherry, season lightly with salt, then transfer the shallots to a bowl and set them aside.
Prepare the Chicken
I take the chicken out of the refrigerator about 45 minutes before cooking so it can come to room temperature. Then I season it with salt, black pepper, and Italian seasoning. Heating a large skillet over medium high heat, I add avocado oil and sear the chicken in a single layer until golden on both sides. Once browned, I transfer the chicken to a plate and keep the oil in the pan.
Build the Sauce
In the same skillet, I add the remaining shallots and garlic, cooking just until softened and fragrant. I stir in the thyme and red chili flakes and let them bloom briefly. The chicken goes back into the pan along with the chicken stock, heavy cream, and sun-dried tomatoes, and I bring everything to a gentle simmer. I let the sauce cook for a few minutes until it thickens slightly.
Finish the Marry Me Pasta
While the sauce simmers, I cook the pasta in well salted water until al dente and reserve some of the pasta water. I stir the caramelized shallots and parmesan into the sauce until smooth and cohesive. The pasta goes straight into the skillet, and I add pasta water as needed to loosen the sauce.
I finish with fresh basil, adjust the seasoning, and serve with extra parmesan on top.
How to Store Marry Me Chicken Pasta
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave with a splash of water or cream to loosen the sauce. Stir well as it warms so the sauce stays smooth and creamy.
Recipe Tips and Tricks
- Let the chicken come to room temperature. I pull the chicken out of the fridge about 45 minutes before cooking so it sears evenly and stays tender instead of tightening up in the pan.
- Take your time with the shallots. Caramelizing them slowly is what adds depth and subtle sweetness to the sauce, and rushing this step means missing out on a lot of flavor.
- Cut the chicken into similar-sized pieces. Keeping the pieces uniform helps everything cook at the same pace and prevents some bites from drying out while others finish.
- Use freshly grated parmesan. It melts smoothly into the sauce and gives better flavor than pre-shredded cheese, which can make the sauce grainy.
- Reserve your pasta water. A splash or two helps loosen the sauce and makes it cling to the pasta instead of feeling heavy.
- Adjust the heat to your liking. Red chili flakes add warmth without overpowering the sauce, so start light and add more if you want a little kick.
Frequently Asked Questions
What type of pasta is best for Marry Me Chicken?
Short, twisted pastas like gemelli work especially well because they hold onto the creamy sauce and catch bits of chicken and sun-dried tomatoes in every bite. Other shapes with ridges or curves, like penne or rigatoni, also work nicely.
What is the sauce for Marry Me Chicken?
The sauce is a creamy sun-dried tomato sauce made with heavy cream, chicken stock, parmesan, garlic, and herbs. Caramelized shallots add depth and a subtle sweetness that sets this version apart.
Can I use chicken breast instead of chicken thighs?
Yes, chicken breast works if that’s what you have, but be careful not to overcook it since it’s leaner than thighs. Cutting it into even pieces and cooking just until done will help keep it tender.
More Easy Chicken Recipes
- Hot Honey Chicken
- Lemon Pepper Chicken
- Roasted Chicken
- Grilled Teriyaki Chicken
- Copycat Chipotle Chicken
Loving this Marry Me Chicken Recipe with Pasta?
There’s a reason this recipe is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!
Marry Me Chicken Pasta Recipe
Equipment
- Large Skillet
- Large saucepan
- Medium Pot
- Sharp Knife
- Wooden spoon or spatula
- Measuring cups
- Measuring spoons
- Colander
- Microplane or fine grater for parmesan
Ingredients
- ¼ pound pasta, I use gemelli
- ¾ pound chicken thigh, cut into 1-inch pieces boneless, skinless
- kosher salt, Diamond Crystal
- freshly ground pepper, to taste
- 1¼ teaspoon italian seasoning
- 3 tablespoons avocado, divided
- 1¼ cups shallot, divided chopped
- 1 teaspoon sherry
- 2 tablespoons garlic, chopped
- ½ teaspoon red chili flakes
- ⅔ cup heavy cream
- ⅔ cup chicken stock, unsalted
- ½ cup parmigiano reggiano, freshly grated
- ⅓ cup sun dried tomatoes, oil drained and chopped
- 2 tablespoons fresh basil, chopped into thins strips
- 1 teaspoon fresh thyme, chopped
- kosher salt, to taste
- freshly cracked black pepper, to taste
- ½ teaspoon chicken bouillon
Instructions
- Caramelized Shallots
- In large saucepan, over medium heat, 2 tablespoons avocado oil. Add ¾ cup shallots and cook until golden brown, about 15 minutes. Add sherry and season taste with salt. Transfer to a small bowl and set aside for later use.
- Marry Me Chicken Pasta
- Remove the chicken from the refrigerator 45 minutes prior cooking.
- Season chicken with salt, black pepper, and 1¼ italian seasoning.
- Heat a large skillet over medium-high heat. Add avocado oil then add the chicken in a single layer and cook for 3-5 minutes on each side, or until golden. Transfer chicken to a plate, reserving oil in the pan.
- Add the shallot and garlic to the skillet and cook for 3 minutes, being careful to not let them brown. Add the thyme and red pepper flakes and stir for 1 minute, until fragrant.
- Meanwhile, bring a medium pot of salted water to a boil. Cook pasta according to package instructions until al-dente. Reserve ½ cup pasta water
- Return chicken to the pan and add the chicken broth, heavy cream, and sun-dried tomatoes. Bring to a steady simmer over medium heat and cook until the liquid reduces slightly, 3–5 minutes.
- Add caramelized shallot and parmesan. Stir until the sauce slightly thickens.
- Transfer pasta to the pan and stir to combine. Add pasta water as desired to thin the sauce. Season to taste with salt and pepper. Stir in basil.
- Garnish with more basil and parmesan.
