Marry Me Chicken Pasta Recipe

If there’s a dish that could sweep you off your feet, it’s this Marry Me Chicken Pasta recipe. Creamy, tangy, and bursting with bold, savory flavors, this pasta is truly love at first bite. Whether you’re making it for date night or just treating yourself, trust me, this one’s an unforgettable masterpiece.

Why You’ll Love This Recipe

• Rich and Indulgent: The combination of cream, Parmesan, and sun-dried tomatoes creates a luxurious sauce you’ll adore.
• Layered Flavors: Gochujang and gochugaru add a subtle kick and depth that make this dish uniquely irresistible.
• Crowd-Pleaser: Perfect for impressing guests or treating a loved one.

Ingredients

You’ll need these ingredients to create your Marry Me Chicken Pasta masterpiece, and each one brings its own charm to the dish:

• Chicken Thighs: Adds rich flavor and tender juiciness.
• Salt & Pepper: For that essential seasoning base.
• Olive Oil & Unsalted Butter: To create a rich and flavorful base for the sauce.
• Onion & Garlic: Bring savory sweetness and aromatic depth.
• Tomato Paste & Gochujang: Provide a hearty, umami-packed foundation with a hint of spice.
• White Wine: Deglazes the pan and adds a subtle tang.
• Chicken Stock: Builds richness and balance in the sauce.
• Heavy Cream: For that luscious, velvety texture.
• Sun-Dried Tomatoes in Oil: Add bursts of tangy, savory sweetness.
• Gochugaru: A mild heat and smoky depth.
• Oregano: Earthy, herbal notes for balance.
• Lemon Zest & Juice: Brings brightness to the creamy sauce.
• Fresh Basil: Aromatic freshness that ties everything together.
• Pasta of Choice: The canvas to soak up all that flavorful sauce.
• Pasta Water: Helps bind the sauce and pasta together beautifully.
• Parmigiano Reggiano: Savory, nutty cheesiness to finish.

Note: The exact measurements for the ingredients are listed in the recipe card below.

How to Make Marry Me Chicken Pasta

Step 1: Prep the Chicken

Season the chicken thighs with salt and pepper. Start in a cold pan over medium-high heat, crisping the skin to a golden perfection (about 10-15 minutes). Flip briefly to cook the other side, then remove.

Step 2: Create the Base

In the same pan, melt olive oil and butter, sautéing onions and garlic until translucent.

Step 3: Build the Flavor

Add tomato paste and gochujang, cooking until they deepen in color. Deglaze the pan with white wine, allowing it to simmer until the alcohol evaporates. Follow with chicken stock.

Step 4: Add Creaminess

Stir in heavy cream, then add sun-dried tomatoes, gochugaru, oregano, lemon zest and juice, and basil. Let the sauce thicken over low heat.

Step 5: Simmer with Chicken

Return the chicken thighs to the pan, skin-side up, and let them simmer gently in the sauce while you cook the pasta.

Step 6: Cook Pasta & Combine

Boil pasta in salted water until al dente. Remove the chicken, then toss the pasta in the sauce with a splash of pasta water. Add Parmesan, stirring until the sauce clings to every strand.

Step 7: Plate & Enjoy

Serve the pasta topped with grated Parmesan and the golden chicken thighs.

Pro Tips for Making the Recipe

• Perfectly Crisp Chicken: Start with a cold pan to render the fat and achieve ultra-crispy skin.
• Don’t Skip the Pasta Water: It’s the secret to that perfect, glossy sauce.
• Adjust the Spice: Add more gochugaru or gochujang for a spicier kick.

How to Serve

• As-Is: This dish shines on its own with its creamy, layered flavors.
• With a Side: Pair with a crisp green salad or garlic bread.
• Date Night Vibes: Light a candle, pour some wine, and let the magic happen.

Make Ahead and Storage

Storing Leftovers

Refrigerate in an airtight container for up to 3 days.

Freezing

You can freeze the sauce separately for up to 3 months. Thaw overnight before reheating.

Reheating

Warm on the stovetop over low heat, adding a splash of cream or stock to refresh the sauce.

FAQs

1. Can I use chicken breasts instead of thighs? Yes! Breasts work well but might need slightly less cooking time to stay juicy.

2. What’s a good substitute for gochujang? You can use harissa or sriracha for a similar depth of flavor and heat.

3. Can I make this dish vegetarian? Absolutely! Swap the chicken for mushrooms or plant-based chicken alternatives.

4. How do I prevent the sauce from splitting? Keep the heat low when adding cream and avoid boiling after it’s added.