Marry Me Chicken Pasta Bowl

Marry Me Chicken Pasta is that one recipe you pull out for a special night when you want to impress but still need dinner on the table fast. Creamy sun-dried tomato sauce clings to curls of cavatappi, topped with juicy seasoned slices of chicken. The name makes a promise but this pasta’s real magic is in its crowd-pleasing, restaurant-worthy flavors with zero intimidation.

I still remember the first time I made this recipe for a group of friends and we barely spoke for the first ten minutes everyone was so busy savoring each bite. Now it is my go-to for bringing people together.

Ingredients

• Cavatappi pasta: Its spiral shape grabs onto the creamy sauce for perfect coverage. Choose a bronze-cut pasta for best sauce cling
• Boneless skinless chicken breasts: Pounded to even thickness so every bite cooks up juicy and tender. Look for air-chilled chicken for maximum flavor
• Paprika, onion powder, crushed red pepper, kosher salt, black pepper: A classic combo for balance and gentle heat. Use fresh spices for deeper flavor
• Extra virgin olive oil and unsalted butter: This duo browns and flavors the chicken beautifully. Regular butter works but high-quality olive oil adds richness
• Yellow onion and garlic: The aromatic backbone of the sauce. Use a sweet yellow onion for mellow flavor
• Sun-dried tomatoes: Softened first in hot water for easy chopping and intense flavor. Go for oil-packed for best texture and richness
• Chicken broth: Lifts all the flavors and loosens the sauce. On busy nights I just use water and a touch more salt in a pinch
• Heavy whipping cream and cream cheese: Together they make the sauce ultra creamy. Always soften cream cheese first for smooth blending
• Parmesan, mild cheddar and Monterey Jack cheeses: Three-cheese blend melts into the silkiest sauce. Freshly shredded is worth the extra work
• Chopped parsley: Finishes each bowl with a hit of fresh color and brightness

Step-by-Step Instructions

Cook the Pasta:

Bring a big pot of salted water to a rolling boil and add the cavatappi. Give it a good stir so nothing sticks together. Boil until al dente—usually eight to ten minutes—then scoop out a cup of pasta water before draining. Set drained pasta aside

Season and Cook the Chicken:

Spread the chicken breasts on a plate and coat both sides evenly with paprika, onion powder, crushed red pepper, kosher salt and black pepper. Heat the olive oil and a tablespoon of butter in a large skillet over medium-high. When the butter is sizzling, add chicken and cook without moving for five to seven minutes per side or until the internal temperature hits one hundred sixty five degrees. It is tempting but do not fuss too much to get the best color. Transfer chicken to a plate and cover lightly to keep warm

Build the Sauce Base:

Turn the heat down to medium and add another tablespoon of butter to the same skillet. Stir in the diced yellow onion and chopped sun-dried tomatoes. Cook until both are softened and fragrant, about three to five minutes. Add minced garlic and stir constantly for another sixty seconds

Deglaze and Make it Creamy:

Splash in the chicken broth and use a spatula to scrape up every browned flavorful bit from the pan. Pour in the heavy cream, drop in cream cheese cubes and add the parmesan, cheddar and Monterey Jack cheeses. Stir gently until all the cheese melts into an ultra creamy sauce. If the sauce seems thick add up to half a cup of the reserved pasta water a little at a time

Finish and Serve:

Fold the cooked cavatappi into your cheese sauce and toss gently until every twist is coated. Taste and season with more salt and pepper if needed. Slice your cooked chicken into thick strips and nestle them on top of the pasta. Sprinkle with loads of fresh parsley and serve warm. You can even give it another grating of parmesan for extra flair

Pin it

The sharpness of parmesan stands out as my favorite ingredient here and I always go for the wedge and grate it myself because it just melts better My family jokes that we need to buy a bigger cheese drawer thanks to this pasta After making it for my anniversary dinner the leftovers never stood a chance

Storage Tips

Store any leftovers in an airtight container in the fridge for up to three days The sauce will thicken when cold so add a splash of milk or broth when reheating Gently warm on the stovetop over low so the cheese stays creamy and does not separate

Ingredient Substitutions

You can swap cavatappi for penne or rotini if that is what you have Boneless thighs work as chicken if you prefer darker meat For the cheese feel free to use mozzarella instead of Monterey Jack and a good Italian cheese blend will work in a pinch If sun-dried tomatoes are too strong cherry tomatoes roasted first make a milder version

Serving Suggestions

Serve Marry Me Chicken Pasta with a crisp green salad and garlicky bread to soak up every last bit of sauce A sprinkle of crushed red pepper at the table lets everyone control their own spice level A chilled glass of white wine like Pinot Grigio pairs perfectly

Cultural and Historical Context

Creamy chicken pastas like this one borrow from Italian-American classics but the addition of sun-dried tomatoes gives it modern flair Recipes like this found their name on social media for their swoon factor and romantic promise and honestly they do bring people together The combo of cheese and tangy tomatoes feels special yet totally accessible

Frequently Asked Questions

→ What type of pasta works best?

Cavatappi is ideal for this dish, as its shape holds sauce well, but penne or rigatoni are good alternatives.

→ Can I substitute the cheeses?

Absolutely. Romano, mozzarella, or Gruyère can replace or complement the parmesan, cheddar, or Monterey Jack.

→ How do I keep the chicken tender?

Pound chicken breasts to even thickness before cooking and sauté just until they reach 165°F for juicy results.

→ Is there a way to make the sauce lighter?

Use half-and-half or evaporated milk instead of heavy cream and reduce cheese amounts if preferred.

→ Can this be prepared in advance?

Yes, you can cook the components ahead. Reheat the sauce gently and slice chicken just before serving for best texture.

→ How can I add more vegetables?

Stir in spinach, mushrooms, or roasted peppers during the sauce step for extra texture and nutrition.