Easy Marry Me Pasta Chicken

This creamy Marry Me Pasta with Chicken has quickly become a weeknight favorite in my kitchen thanks to its bold flavors easy prep and utter crowd-pleasing results The velvety sun dried tomato cream sauce wraps every bite of tender chicken and pasta making it hard to believe how simple it is to put together

The first time I whipped this up on a hectic weekday one bite convinced me to always keep sun dried tomatoes on hand for this sauce My family requests it any time we want something special but low effort

Ingredients

• Boneless Chicken Thighs: bring unbeatable juiciness and soak up the seasoning Look for chicken with even thickness so it cooks evenly
• Olive Oil: ensures both the marinade and pan create a beautiful sear Always use extra virgin for the best flavor
• Garlic Powder: essential for both the marinade and sauce I use fresh if available but good quality powder is convenient
• Smoked Paprika Powder: gives the dish a deep savory kick Opt for the Spanish variety if you can find it
• Chili Flakes: brighten up the sauce with just the right heat
• Salt and Black Pepper: bring balance Always season to taste Use flaky salt and fresh cracked pepper for deeper flavor
• Red Peppers: add sweetness and color Pick firm ones with shiny skins
• Onion: lays the flavor foundation Choose yellow or white onions as they mellow nicely when sautéed
• Sun Dried Tomatoes: are the secret to the sauce’s boldness Use oil packed for best richness
• Tomato Paste: concentrates the umami and deepens the sauce’s flavor Go for double concentrate in a tube if possible
• Heavy Cream: provides the signature creamy texture Look for a minimum of 35 percent fat
• Pasta of Choice: works here I love short shapes like rigatoni or penne as they catch the sauce
• Fresh Parsley: for garnish adds freshness Always add at the last minute
• All Purpose Flour: creates the perfect silky thick sauce Sift it to prevent lumps

Step-by-Step Instructions

Marinate the Chicken:

Coat the chicken thighs in olive oil garlic powder smoked paprika chili flakes salt and black pepper Let them marinate ideally overnight or for at least twenty minutes while prepping the vegetables This allows flavors to deeply infuse the meat

Brown the Chicken:

Heat your skillet over medium high Add marinated chicken and cook for about seven minutes on each side until golden and cooked through Remove and set aside but keep the flavorful oil in the pan

Sauté the Vegetables:

In the same pan add diced red peppers and onion Sauté on medium heat for about seven minutes until they soften and begin to caramelize This gives your sauce a sweet and savory backbone

Build the Sauce:

Stir in tomato paste and finely chopped sun dried tomatoes Mix to fully blend and heat through for richer tomato flavor

Simmer with Cream and Spices:

Pour in heavy cream add garlic powder paprika chili flakes and adjust seasoning Stir frequently letting everything meld Once well combined nestle the cooked chicken back into the sauce

Thicken the Sauce:

In a small bowl mix all purpose flour with a splash of cold water and whisk to form a lump free slurry Remove the pan from heat and briskly stir in the slurry This will thicken the sauce almost instantly

Combine with Pasta:

Cook your pasta in abundant salted water until just al dente Drain and add to the skillet Toss to coat the pasta evenly in the creamy sauce Let everything bubble together for about five minutes until the flavors marry and the sauce reaches your desired thickness

Finish and Serve:

Scatter fresh chopped parsley over the top and serve piping hot at the table

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Storage Tips

Allow leftovers to cool then transfer them to an airtight container Your Marry Me Pasta will keep in the fridge for up to four days Reheat gently on the stove with a splash of cream or milk to loosen the sauce It also freezes beautifully Just thaw overnight in the fridge before reheating

Ingredient Substitutions

Swap chicken thighs for breast if you prefer a leaner protein You can use jarred roasted red peppers or even a handful of cherry tomatoes instead of bell peppers If dairy is not an option coconut cream will make a rich and luscious substitute for heavy cream

Serving Suggestions

Serve with extra fresh parsley and a wedge of lemon to brighten the sauce A crisp green salad and some warm bread to mop up any leftover sauce are always welcome at my table

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Cultural and Historical Context

This pasta dish borrows its tongue in cheek name from the internet but its heart comes from classic Italian cream and tomato sauces The combination of bold sun dried tomato flavor and creamy texture is always a comfort food winner

Recipe Questions & Answers

→ How can I ensure the chicken stays tender and juicy?

Marinate the chicken with oil and spices for at least 30 minutes, or overnight for best results. Cooking over medium-high heat and not overcrowding the pan helps lock in moisture and achieve a golden sear.

→ Can I swap in different types of pasta?

Yes, you can use any pasta shape for this dish, such as penne, rigatoni, or fettuccine. Just ensure it is cooked al dente before adding it to the sauce so it holds its texture.

→ How do I thicken the sauce without lumps?

Make a smooth slurry by mixing all purpose flour with water, then add it off the heat, stirring quickly. This technique prevents lumps and results in a velvet-like sauce.

→ What vegetables can I add for extra flavor?

Besides red peppers and onions, try adding spinach, mushrooms, or zucchini. Sauté them with the other vegetables for a heartier, more colorful dish.

→ Is it possible to make this dish ahead of time?

Yes, you can prepare the chicken and sauce in advance, then reheat gently and toss with freshly cooked pasta just before serving. This maintains the best texture and flavor.