Creamy Marry Me Chicken Pasta: Comfort, Romance & Flavor in One Dish

Some meals do more than fill your belly—they warm your heart and bring people closer. Creamy Marry Me Chicken Pasta is one of those dishes. With juicy, golden chicken nestled in a rich Parmesan cream sauce and tossed with tender pasta, this recipe isn’t just dinner—it’s a little love story served on a plate.

Whether you’re planning a special date night or just need something soul-satisfying after a long day, this pasta delivers cozy elegance in under 30 minutes. Rumor has it, this dish is so delicious, it’s sparked more than a few marriage proposals—hence the name! Romantic myth or not, one thing’s for sure: you’ll want to make it again and again.

What Is “Marry Me” Chicken Pasta?

The name might make you smile, but one bite and you’ll understand why this dish earned its flirty title. It’s creamy, flavorful, indulgent, and just the kind of comfort food that makes you want to share it with someone you love. Think of it as a cross between a creamy Tuscan chicken and a classic Alfredo—simple to make, impossible to resist.

Why You’ll Love This Recipe

Here’s why Creamy Marry Me Chicken Pasta deserves a spot in your weekly rotation:

• Restaurant-quality at home – Creamy, cheesy, garlicky goodness with zero reservations required.

• Quick & easy – Ready in about 30 minutes, perfect for busy weeknights or impromptu dinner dates.

• Versatile – Easily customizable with veggies, herbs, or protein swaps.

• Romantic & comforting – A dish that feels special without the fuss.

If you’re a fan of creamy chicken dishes like our Garlic Tuscan Chicken Pasta, this will quickly become a new favorite.

Ingredients You’ll Need

• 2 boneless, skinless chicken breasts

• 8 oz fettuccine (or pasta of your choice)

• 1 cup heavy cream

• 1 cup chicken broth

• 2 garlic cloves, minced

• 1 cup grated Parmesan cheese

• 1 tsp dried basil

• 1 tsp dried thyme

• Salt and pepper, to taste

• 1 tbsp olive oil

• Fresh parsley, for garnish

How to Make Creamy Marry Me Chicken Pasta

1. Cook the Pasta

Bring a large pot of salted water to a boil. Cook fettuccine until al dente, according to package directions. Reserve ½ cup of pasta water, then drain and set aside.

2. Sear the Chicken

Pat chicken dry, then season both sides with salt and pepper. In a large skillet, heat olive oil over medium heat. Cook chicken 5–7 minutes per side, until golden and cooked through. Transfer to a plate and let rest.

3. Make the Sauce

In the same skillet, add garlic and sauté for 1 minute until fragrant. Pour in the chicken broth, scraping up browned bits from the bottom. Let simmer 2–3 minutes.

4. Stir in Cream & Cheese

Lower the heat and stir in heavy cream, Parmesan, basil, and thyme. Simmer until slightly thickened (about 3–5 minutes).

5. Slice & Combine

Thinly slice the chicken. Add pasta to the sauce, along with chicken slices. Toss to coat evenly, adding reserved pasta water a little at a time to loosen the sauce as needed.

6. Garnish & Serve

Serve hot, topped with chopped parsley and extra Parmesan, if desired.

What to Serve With It

This pasta is rich and filling, so light sides work best:

• Garlic bread or toasted ciabatta

• A crisp arugula or mixed greens salad with balsamic vinaigrette

• Roasted asparagus or sautéed spinach

• Sparkling water, lemonade, or a chilled glass of white wine

Helpful Tips for the Best Results

• Use fresh garlic for maximum flavor (skip the jarred stuff if possible).

• Swap proteins – Try shrimp or even tofu for a fun twist.

• Fresh herbs like basil or thyme elevate the flavor even more.

• Reheat gently – Add a splash of cream or milk when reheating to keep the sauce smooth.

• Avoid overcooking the chicken – A thermometer (165°F/74°C) helps get it just right.

Storing & Reheating

Leftovers? Lucky you!

• Store: Let the pasta cool completely before transferring to an airtight container. Refrigerate for up to 3 days.

• Reheat: Warm gently in a skillet over low heat with a splash of cream or milk to revive the sauce.

• Freeze: Not ideal—cream sauces can separate—but possible if cooled, wrapped tightly, and thawed slowly before reheating.