Whether you’re cooking for someone special on date night or simply treating yourself, Marry Me Chicken Pasta is a reliably delicious way to bring smiles to the table.
Social media jokes about this dish suggest that making it for a romantic partner will instantly prompt a proposal. The reality is much simpler: the name “Marry Me Chicken” came from a 2016 Delish skillet chicken recipe by Lindsay Funston. After tasting the skillet chicken with sun-dried tomatoes, herbs, and cream, a video producer exclaimed, “I’d marry you for that chicken!” The phrase stuck and the name became popular.
The first time I served the pasta version, my family — already happily married to one another — gave it a unanimous thumbs up. No proposals required, just plenty of satisfied smiles.
Ingredients and tools you will need
To make Marry Me Chicken Pasta you’ll need:
- 1 (16-ounce) box fettuccine
- 2 tablespoons vegetable oil
- 4 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and ground black pepper
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken stock (store-bought or homemade)
- ½ cup dry white wine (Pinot Grigio, Chardonnay, Sauvignon Blanc or dry Sherry)
- 2 teaspoons Italian seasoning
- ½ teaspoon crushed red pepper flakes
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup sun-dried tomatoes
- ¼ cup fresh basil leaves, sliced into ribbons (optional, for garnish)
- Large stock pot and a colander
How to make Marry Me Chicken Pasta
- Cook the fettuccine in a large pot of salted water according to package directions. Before draining, reserve one cup of the pasta cooking water. Drain and set the pasta aside.
- Return the empty pot to the burner and heat the oil over medium heat.
- Season the chicken pieces with salt and pepper.
- When the oil is hot, add the chicken. Avoid overcrowding—cook in batches if necessary. Sauté until browned and cooked through, about 7–10 minutes. Remove the chicken and set aside.
- In the same pot, melt the butter over medium heat and add the minced garlic. Cook for about one minute until fragrant.
- Sprinkle in the flour and stir, cooking for about two minutes while stirring frequently to form a light roux.
- Slowly whisk in the chicken stock and wine. Bring to a simmer and cook 5–7 minutes until the liquid starts to thicken.
- Stir in the Italian seasoning and crushed red pepper flakes.
- Reduce the heat to low, then add the heavy cream, grated Parmesan, and sun-dried tomatoes. Stir until the cheese has melted and the sauce is smooth.
- Return the cooked chicken and the drained pasta to the pot. Toss to coat everything in the cream sauce. If the sauce is too thick, thin it with a little of the reserved pasta water until you reach the desired consistency.
- Garnish with fresh basil ribbons and serve immediately.
Storage and reheating instructions
Storage. Let leftovers cool to room temperature, then transfer to an airtight container and refrigerate. Consume within four days.
Reheating. For a single serving, reheat in the microwave for a minute or two. For multiple servings, return the pasta to a large pot and warm over low heat. Add ¼–½ cup extra heavy cream as needed to restore the sauce texture and reheat gently for about ten minutes over medium-low, stirring frequently until heated through.
Frequently asked questions
Yes. Thicker shapes that hold up to a creamy sauce—such as penne, rigatoni, fusilli, or bowtie—work especially well.
Boneless, skinless chicken thighs are a great alternative and stay tender and flavorful.
Yes. Replace the wine with additional chicken stock if you prefer not to use alcohol.
Yes, with adjustments. For a slow cooker: brown the seasoned chicken first, then combine the remaining ingredients (except cream and Parmesan) and cook on low until the chicken is done. Stir in the cream and cheese at the end and thicken with a cornstarch slurry if needed. For an Instant Pot: brown the chicken using Sauté, add the liquids and seasonings, pressure cook, then stir in cream and cheese and reduce with Sauté until the sauce thickens. Cook the pasta separately and combine just before serving.
Because the dish contains a cream sauce, freezing is not recommended—the texture will change when thawed.
Serve this easy pasta recipe with
- Marinated asparagus
- Broccoli salad with bacon and cranberries
- Cheese and bacon muffins
More pasta recipes
- Spicy rigatoni casserole with zucchini
- Chicken spaghetti with Rotel
- Hearty meat lover’s lasagna
- Crawfish fettuccine Alfredo
Marry Me Chicken Pasta
Ingredients
- 1 (16-ounce) box of fettuccine
- 2 tablespoons vegetable oil
- 4 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and ground black pepper
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken stock
- ½ cup dry white wine
- 2 teaspoons Italian seasoning
- ½ teaspoon crushed red pepper flakes
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup sun-dried tomatoes
- ¼ cup fresh basil leaves, cut into ribbons (optional)
Instructions
- Cook the fettuccine in a large pot of salted water according to package directions. Reserve one cup of the pasta cooking water, drain, and set the pasta aside.
- Return the pot to the burner and heat the oil over medium heat.
- Season the chicken with salt and pepper.
- When the oil is hot, add the chicken. Cook in batches if needed to avoid overcrowding. Sauté until browned and cooked through, about 7–10 minutes. Remove and set aside.
- In the same pot, melt the butter, add the garlic, and cook for one minute.
- Sprinkle in the flour and stir for two minutes to form a light roux.
- Slowly whisk in the chicken stock and wine. Simmer 5–7 minutes until the liquid thickens slightly.
- Stir in the Italian seasoning and crushed red pepper flakes.
- Reduce heat to low. Add the heavy cream, Parmesan, and sun-dried tomatoes, stirring until smooth.
- Return the chicken and pasta to the pot and toss to coat. Thin the sauce with reserved pasta water if needed.
- Top with fresh basil and serve.
Notes
Nutrition
Calories: 480kcal |
Carbohydrates: 40g |
Protein: 28g |
Fat: 24g