Cheesy Garlic Chicken Wraps
Make melty Cheesy Garlic Chicken Wraps with tender marinated chicken, garlic sauce, and fresh veggie...
30
total time
4
servings
734 kcal
calories
Introduction: What Is Marry Me Chicken Pasta?
Marry Me Chicken Pasta has become a modern classic for home cooks who want a recipe that feels special without being difficult. Originating from the 'Marry Me Chicken' trend — a dish boasting a rich, creamy tomato-based sauce, sun-dried tomatoes, garlic, and lots of Parmesan — this pasta adaptation brings all the indulgent flavors together with al dente pasta and tender seared chicken. If you want an impressive weeknight meal for date night, a family dinner, or a cozy weekend treat, this recipe delivers on both comfort and elegance. The hallmark of this dish is the silky sauce: heavy cream balanced with savory chicken stock or deglazing wine, brightened by sun-dried tomatoes and fresh basil, and given depth with freshly grated Parmesan. Pair it with a simple green salad and a crisp white wine for a restaurant-quality experience at home. In this article you’ll find a full ingredient list with measurements, step-by-step cooking instructions, helpful tips for perfect texture and seasoning, plus smart make-ahead and storage guidance. Whether you’re an experienced home cook or following your first skillet sauce, the directions below emphasize technique — how to properly sear chicken to lock in juices, how to build flavor by deglazing the pan, and how to finish the sauce so it clings to pasta without splitting. You’ll also discover variations to adapt the recipe for dietary preferences and pantry limitations. The result is a luscious, crowd-pleasing Marry Me Chicken Pasta that’s balanced, flavorful, and perfectly suited to milestone dinners or everyday indulgence.
The Story Behind the Name and Why It Works
The name 'Marry Me Chicken' is playful and evocative: it suggests a dish so irresistible that it could prompt a proposal. While the origin story is largely internet-era folklore, the recipe’s runaway popularity is easy to explain. It combines universally loved flavors — caramelized seared meat, rich cream, sharp Parmesan, sweet-tart sun-dried tomatoes, and bright basil — into a sauce that feels luxurious yet familiar. For the pasta version, those components are simply married with pasta to give each bite a balanced contrast of textures: tender chicken, al dente pasta, and a clingy, silky sauce. The chemistry of the sauce is important. Cream and Parmesan create an emulsion; when tempered and stirred gently, they form a cohesive texture that coats pasta and chicken without separating. Sun-dried tomatoes add concentrated tomato flavor and umami, while garlic and onion build the aromatic base. Deglazing the pan with white wine or chicken stock lifts browned bits from the skillet, enriching the sauce and tying the sear flavor into the final dish. Finally, finishing with fresh herbs and lemon juice or zest adds a necessary lift that stops the dish from being overwhelmingly heavy. In short, Marry Me Chicken Pasta works because it hits sensory benchmarks: richness balanced by acidity, savory depth balanced by herbaceous brightness, and textural contrast that keeps every forkful interesting. When prepared thoughtfully, it’s both comforting and memorable, making it a perfect candidate for special-occasion dinners or an elevated weeknight meal.
Ingredients: What You’ll Need (With Substitutions)
To make a classic Marry Me Chicken Pasta, gather the following ingredients. Quantities depend on servings, but this list covers a reliable ratio for four servings: boneless, skinless chicken breasts or thighs (about 1 to 1.25 pounds), 8 ounces pasta (penne, rigatoni, or linguine work well), 2 tablespoons olive oil, 3 tablespoons butter, 1 small onion or 1 shallot finely chopped, 3-4 garlic cloves minced, 1/2 cup sun-dried tomatoes packed in oil (drained and chopped), 1/2 cup dry white wine or additional chicken broth for deglazing, 1 1/2 cups heavy cream, 3/4 to 1 cup freshly grated Parmesan cheese, 1 cup low-sodium chicken broth, 1 to 2 teaspoons Italian seasoning or dried oregano, a pinch of red pepper flakes (optional), kosher salt and freshly ground black pepper to taste, 2 tablespoons lemon juice or 1 teaspoon lemon zest for brightness, and 1/4 to 1/2 cup chopped fresh basil for finishing. Suggested substitutions: swap heavy cream for half-and-half plus a tablespoon of cornstarch if you want a slightly lighter sauce; for dairy-free, use full-fat coconut milk and a dairy-free Parmesan alternative, keeping in mind flavor change; replace chicken with mushrooms or tempeh for a vegetarian version; choose gluten-free pasta to suit dietary needs. If you prefer a nuttier twist, stir in a tablespoon of mascarpone at the end for extra silkiness; for a punchier tomato flavor, use 2 tablespoons tomato paste browned briefly with the aromatics. Salt and acidity adjustments are crucial: because sun-dried tomatoes and Parmesan are salty, start modestly with salt and finish by tasting. Lemon juice, a splash of vinegar, or additional fresh herbs help keep the sauce bright and prevent it from tasting too heavy. Preparing ingredients ahead — grating the cheese, chopping basil, draining tomatoes — will make the cooking process smooth and keep the sauce steady without overcooking the pasta or chicken.
Gathering and Preparing Ingredients (Visual Guide)
Before you turn on the stove, take a few minutes to organize your mise en place — it’s a simple step that improves cooking speed and outcome. Lay out your chicken, measure the cream and broth, grate the Parmesan, chop the sun-dried tomatoes and basil, and mince the garlic and onion. If using chicken breasts, pound them to an even thickness for uniform cooking: place each breast between plastic wrap and gently pound with a meat mallet or rolling pin to about 1/2 inch thick. Season both sides generously with salt, pepper, and a light dusting of Italian seasoning; this foundation of seasoning is key as it infuses the chicken and carries through the sauce. If you prefer, marinade the chicken for 15–30 minutes in a little olive oil, minced garlic, and lemon zest to add subtle brightness. Boil the pasta water at this stage and salt it generously so the pasta absorbs flavor as it cooks. Drain and set the sun-dried tomatoes on a paper towel to remove excess oil, or reserve that oil for cooking to boost flavor; if they’re too chewy, briefly soak them in hot water to plump them up. Grating fresh Parmesan rather than using pre-grated improves melting behavior and flavor. Having everything prepped and within reach keeps the pan cooking continuous: you’ll sear the chicken, remove it, sauté aromatics, deglaze, add liquids and cheese, then return the chicken — all in relatively quick succession. That sequence locks in flavor and prevents the cream from overcooking. Good prep equals better timing, better texture, and a more confident, enjoyable cooking experience.
Equipment, Prep Techniques, and Safety
You don’t need fancy tools to make this dish, but having the right equipment makes the process more efficient. Essentials include a large heavy skillet (10–12 inches) or sauté pan with a tight-fitting lid for simmering, a medium saucepan to cook pasta if you prefer separate pots, a sharp chef’s knife, cutting board, tongs or spatula for turning chicken, measuring cups and spoons, a microplane or box grater for Parmesan, and a wooden spoon for deglazing and stirring. A splatter screen can be helpful when searing the chicken to minimize oil spatter. Heat control is crucial: use medium-high heat to get a good sear on the chicken without burning the exterior. Once you’ve achieved a golden-brown crust, reduce the heat when making the cream sauce to prevent boiling, which can cause the cream to break. When adding Parmesan, remove the pan from high heat or reduce to low and whisk gently so the cheese melts smoothly into the sauce. If the sauce gets too thick, add reserved pasta water a tablespoon at a time to reach the desired consistency; the starch in the pasta water helps bind the sauce so it clings to noodles. For safety, always check chicken doneness with an instant-read thermometer: 165°F (74°C) at the thickest part is the USDA-recommended safe internal temperature. Let chicken rest a few minutes before slicing to preserve juices. If braising the chicken in the sauce rather than searing first, adjust cooking times so the chicken cooks through gently and remains tender. Keeping equipment organized and practicing cautious heat management will yield a silky sauce, perfectly cooked chicken, and a stress-free cooking experience.
Cooking Process: Step-by-Step with Timing and Techniques
Start by heating olive oil and a tablespoon of butter in a large skillet over medium-high heat until shimmering. Sear seasoned chicken breasts for 4–5 minutes per side until deeply golden; the objective is a flavorful crust without overcooking. Remove chicken to a plate and tent with foil. In the same pan, reduce heat to medium and add the remaining butter, then sauté chopped onion or shallot for 2–3 minutes until translucent. Add minced garlic and cook briefly until aromatic, about 30–45 seconds, taking care not to brown it. Stir in chopped sun-dried tomatoes and red pepper flakes if using. Deglaze the pan with 1/2 cup dry white wine or chicken broth, scraping up browned bits with a wooden spoon; allow the liquid to reduce by half to concentrate flavor, about 2–3 minutes. Add 1 cup chicken broth and 1 1/2 cups heavy cream, whisking to combine, then simmer gently for 3–5 minutes until the sauce begins to thicken slightly. Reduce heat to low and gradually whisk in 3/4 to 1 cup grated Parmesan until melted and smooth. Season to taste with salt, pepper, and a teaspoon of lemon juice to brighten flavors. Return the chicken to the skillet and simmer for another 3–5 minutes until fully cooked through and the sauce clings to the meat. Meanwhile, cook pasta to one minute shy of package directions for al dente, drain (reserving pasta water), and toss into the sauce with the chicken or sliced pieces of chicken. If needed, add reserved pasta water a tablespoon at a time to achieve a glossy, clingy sauce. Finish with chopped fresh basil and a sprinkle of extra Parmesan before serving. Timing matters: coordinate the pasta cook so it finishes when the sauce is ready, and keep the sauce warm but not boiling to preserve cream texture.
Sauce Finishing, Pasta Integration, and Common Pitfalls
Finishing the sauce correctly is what makes Marry Me Chicken Pasta sing. After the cream and Parmesan are incorporated, adjust consistency and seasoning thoughtfully. If the sauce seems too thin, simmer gently for a few minutes to reduce and thicken; if it becomes too thick, thin it with reserved pasta water or a splash of chicken broth. Avoid rapid boiling after adding dairy to prevent the sauce from breaking; maintain a gentle simmer and occasional stirring. When adding pasta to the sauce, toss thoroughly so every noodle is coated — this ensures a harmonious bite rather than separate components. If returning whole chicken breasts to the pan, slice them after resting and then fold slices through the sauce to coat. Taste for salt only after Parmesan and sun-dried tomatoes are in, since both contribute significant salt. Common pitfalls include overcooking the chicken until dry, overheating the cream so it separates, and under-seasoning the pasta water which leads to bland noodles that won't complement the rich sauce. Another frequent mistake is skipping the deglaze step; those browned bits (fond) carry concentrated flavor and should be incorporated into the sauce. For texture contrast, consider adding toasted pine nuts or a handful of baby spinach at the end for a pop of freshness. Finally, always finish with fresh herbs and a squeeze of lemon if the dish needs brightening; acidity is the key counterpoint to the richness and keeps the finished dish lively.
Final Presentation, Plating, and Serving Suggestions
Presentation elevates the dining experience, and Marry Me Chicken Pasta is naturally photogenic when plated with attention to contrast and color. For an elevated look, twirl a nest of pasta onto each plate, then arrange sliced chicken on top or to the side, and spoon extra sauce over everything so it glistens. Garnish with torn fresh basil leaves and a generous shaving of Parmesan for height and texture. A sprinkle of chopped parsley or microgreens adds visual freshness. For a restaurant-style finish, add a drizzle of high-quality extra-virgin olive oil and a few grinds of black pepper; a tiny zest of lemon on top adds bright aroma right before serving. Pairing suggestions: crisp unoaked Chardonnay, Pinot Grigio, or a light Italian red like Chianti work well — the wine should have enough acidity to cut through the cream. Side dishes that complement without competing include a simple arugula salad with lemon vinaigrette, roasted asparagus, or crusty garlic bread to mop up the sauce. For communal serving, place the skillet at the center of the table with extra Parmesan and lemon wedges so guests can customize. If plating for a romantic dinner, warm plates beforehand to keep food hot longer and add a small garnish of edible flowers or a sprig of basil for an elegant touch. The goal is to balance rich sauce with bright, fresh finishing elements so each bite feels indulgent yet balanced.
Tips, Variations, Storage, and Nutrition Notes
Useful tips and flexible variations let you adapt this recipe to taste, time, and dietary needs. To save time, use pre-cooked rotisserie chicken shredded into the sauce at the end — reduce the initial searing step and add chicken toward the finish to warm through. For more flavor depth, sauté a spoonful of tomato paste with the onions before deglazing, or stir in a splash of balsamic vinegar for complexity. To make a lighter version, swap heavy cream for a mixture of low-fat milk and a tablespoon of cornstarch, though the flavor and mouthfeel will be milder. Vegetarian versions work well with hearty mushrooms or roasted cauliflower steak as the centerpiece. Gluten-free pasta is a straightforward swap; taste and texture will vary based on brand, so cook to the package’s recommended time. Storage: cool the pasta and sauce to room temperature, then refrigerate in an airtight container for up to 3–4 days. Reheat gently in a skillet over low heat with a splash of chicken broth or milk to restore creaminess; avoid microwave reheating on high which can separate dairy. For freezing, separate chicken and pasta from sauce if possible; freeze sauce in airtight containers for up to 2 months and thaw in the fridge overnight before reheating with fresh pasta. Nutrition notes: this dish is moderately high in calories and fat due to cream and cheese; reduce portion size, use lighter dairy alternatives, or load up on a side salad to balance the meal. Final pro tips: always taste and adjust salt and acid at the end, reserve some pasta water to tweak sauce texture, and rest chicken briefly before slicing to lock in juices. Enjoy the recipe as a comforting, crowd-pleasing way to bring restaurant flavors into your home kitchen — perfect for special dinners, date nights, or anytime you want a satisfying, creamy pasta dish.
Marry Me Chicken Pasta Recipe
Creamy Marry Me Chicken Pasta with sun-dried tomatoes, garlic, and parmesan. A romantic, easy weeknight pasta that's rich, comforting, and quick to prepare.
total time
30
servings
4
calories
734 kcal
ingredients
- 🐔 2 medium chicken breasts, halved lengthwise into 4 cutlets
- 🧂 Salt and pepper, to taste
- 🧄 1 teaspoon garlic powder
- 🌿 1 teaspoon Italian seasoning
- 🫒 2 tablespoons olive oil
- 🧄 3 cloves garlic, minced
- 🌶️ 1/2 teaspoon red pepper flakes (optional)
- 🍗 1 cup chicken broth
- 🥛 1 cup heavy cream
- 🧀 1/2 cup grated Parmesan cheese
- 🍅 1/3 cup sun-dried tomatoes, chopped
- 🌿 1 teaspoon Italian seasoning
- 🧂 Salt and pepper, to taste
- 🍝 12 oz fettuccine or your favorite pasta
- 🌿 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
instructions
- 1. Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
- 2. Season the chicken cutlets evenly with garlic powder, Italian seasoning, salt, and pepper.
- 3. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- 4. In the same skillet, add the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant.
- 5. Pour in the chicken broth, scraping the skillet to loosen any browned bits. Lower the heat to a simmer and stir in the heavy cream, grated Parmesan cheese, chopped sun-dried tomatoes, and Italian seasoning. Let the sauce simmer for 3-4 minutes until it thickens slightly.
- 6. Slice the cooked chicken into strips and return them to the skillet with the sauce. Add the cooked pasta and toss well to coat everything evenly.
- 7. Stir in the chopped fresh basil leaves for a burst of flavor.
- 8. Serve the pasta immediately, garnished with extra basil leaves and more Parmesan cheese if desired.
- Enjoy this rich and creamy Marry Me Chicken Pasta as a romantic dinner or a special treat that will delight any crowd!
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