So good it’s said to win hearts with just one mouthful. Marry Me Chicken Pasta is a quick, comforting dish made with golden seasoned chicken, garlicky butter, sun‑dried tomatoes and a creamy Parmesan sauce tossed with pasta.
‘Marry Me Chicken’ originated from a recipe developer’s viral moment when someone declared, “I’d marry you for that chicken!” I’ve refined that version here and like to toss everything with fresh tagliatelle for a silky finish.
After a few tweaks and family testing, this version balances crisp, seasoned chicken with a lush, creamy sauce and sweet bites of sun‑dried tomato. It’s simple to prepare yet feels special enough for a date night or a satisfying family dinner.
Table of Contents
- 📋 Ingredients
- 📺 Watch how to make it
- Pro Tip
- 🍽️ What to serve it with
- 🍲 More fantastic pasta dishes
- ? Frequently Asked Questions
- Marry Me Chicken Pasta Recipe
📋 Ingredients
Pasta – Fresh tagliatelle works best, but dried is fine (see notes if using dried).
Chicken – Chicken breast cut into chunks, coated in seasoned cornflour (cornstarch in the USA) for colour and a light crust.
Oil & Butter – Use a neutral oil (avocado, sunflower or vegetable) and a knob of unsalted butter for flavour.
Sun‑dried Tomatoes – I use jarred sun‑dried tomatoes in oil with garlic and oregano, but use your favourite type.
Seasonings – Salt, black pepper, paprika, dried oregano and optional chilli flakes for a touch of heat.
📺 Watch how to make it
Full recipe with detailed steps is in the recipe card below.
- Coat the chicken in cornflour, salt and pepper, then fry in oil and butter until browned.
- Cook the pasta according to packet instructions.
- Add garlic, spring onions, chilli flakes, oregano and sun‑dried tomatoes to the pan with the chicken and cook briefly.
- Stir in chicken stock, cream and lemon juice, then add the drained pasta to the pan.
- Finish with grated Parmesan and chopped basil, toss and serve.
Pro Tip
If you prefer no heat, omit the chilli flakes. Add more if you like it spicy.
It’s straightforward to make and packed with flavour.
🍽️ What to serve it with
- Garlic bread — a crusty, buttery slice is perfect for mopping up sauce.
- Homemade pasta — use if you want to elevate the dish further.
- Simple greens — roasted broccoli with garlic or garlic green beans with Parmesan add freshness and texture.
🍲 More fantastic pasta dishes
Pasta
Gorgonzola Pasta
Pasta
Philly Cheesesteak Pasta
Pasta
Creamy Mushroom Pasta
Quick & Easy
Creamy Cajun Prawn Pasta
Pasta
Buffalo Chicken Pasta
Pasta
Chicken Carbonara
? Frequently Asked Questions
This pasta is best served immediately. Leftovers keep in the fridge for up to two days—cool, cover and refrigerate. Reheat portions in the microwave for 3–4 minutes, stirring occasionally. Add a splash of water, stock or cream when reheating to loosen the sauce, as the pasta absorbs liquid during storage.
Freezing is not recommended for this dish; the cream sauce and pasta texture can suffer.
Add vegetables such as peas (frozen added to the pan), mushrooms near the end of frying the chicken, or stir in baby spinach at the finish. Swap cream for crème fraîche for a lighter finish—heat gently to avoid splitting if using lower‑fat dairy.
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Marry Me Chicken Pasta Recipe
Ingredients
Marry Me Chicken:
- 2 tbsp cornflour (cornstarch in USA)
- ¼ tsp salt
- ¼ tsp black pepper
- ½ tsp paprika
- 600 g (1.3 lbs) chicken breast, chopped into chunky pieces
- 2 tbsp neutral oil (avocado oil recommended)
- 1 tbsp unsalted butter
- 3 cloves garlic, peeled and minced
- 3 spring onions (scallions), sliced
- ½ tsp chilli flakes (optional)
- 1 tsp dried oregano
- 75 g sun‑dried tomatoes in oil, drained and roughly chopped
- 240 ml (1 cup) chicken stock
- 120 ml (½ cup) double (heavy) cream
- 1 tbsp lemon juice
- 50 g (½ packed cup) grated Parmesan
- 10–15 fresh basil leaves, roughly chopped
Pasta:
- 400 g (14 oz) fresh tagliatelle (or 250 g dried — see notes)
To Serve:
- Extra Parmesan
- Fresh basil
- Black pepper
Instructions
- Mix cornflour, salt, pepper and paprika. Toss the chicken pieces in the mixture to coat.
- Heat oil and butter in a large frying pan over medium‑high heat.
- Add the chicken and cook 7–8 minutes, turning occasionally, until browned and cooked through.
- Meanwhile, bring a large pot of salted water to the boil for the pasta.
- Add garlic, spring onions, chilli flakes, oregano and sun‑dried tomatoes to the pan with the chicken and cook for 2 minutes.
- Pour in the chicken stock, cream and lemon juice. Stir and bring to a gentle simmer.
- Cook the pasta according to packet instructions (fresh tagliatelle usually 2–3 minutes). Drain, reserving a little pasta water if you like.
- Add the drained pasta to the pan and toss to combine.
- Stir in the grated Parmesan and chopped basil, toss again with tongs and season to taste.
- Serve topped with extra Parmesan, basil and freshly cracked black pepper.
Notes
Timing and quantities serve 4. If using dried tagliatelle, follow the packet cooking time and use 250 g dried pasta. Leftovers keep up to two days in the fridge; reheat gently and add a splash of stock or cream to loosen the sauce.
Nutrition
Calories: 710 kcal | Carbohydrates: 56 g | Protein: 48 g | Fat: 32 g | Saturated Fat: 13 g (per serving, approximate)
Nutrition information is approximate and should be used as a guideline only.
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