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Marry me pasta is a creamy sun-dried tomato pasta made with garlic, white wine, chicken broth, heavy cream, parmesan and fresh basil, all built in one skillet in about 35 minutes. Rigatoni is the classic shape, and you can add chicken, shrimp or Italian sausage to turn it into a full one-pan dinner.

This marry me pasta recipe earns its name every single time I make it, and I do not say that lightly. When something goes viral for a reason other than novelty, you take notice. This one went viral because it is genuinely, embarrassingly delicious. My husband asked me to add it to the regular rotation after the first bite. My boys, who are not generally enthusiastic about anything involving sun-dried tomatoes, scraped their bowls.

I have made it probably fifteen times and tweaked it into what I think is the best version: a little more garlic than most recipes call for, a proper pour of white wine in the sauce and fresh basil stirred in right at the end so it stays bright. It is the kind of weeknight dinner that tastes like you spent far more effort than you did, which is the highest compliment I can give any recipe.

Marry me pasta recipe with creamy sun-dried tomato sauce, rigatoni, fresh basil and shaved parmesan in a skillet

Marry Me Pasta at a Glance

  • Total time: 35 minutes (10 minutes prep, 25 minutes cook)
  • Servings: 4 to 6
  • Best pasta shape: rigatoni, with penne as a close second
  • Key ingredients: oil-packed sun-dried tomatoes, garlic, heavy cream, parmesan and fresh basil
  • Difficulty: easy, one skillet plus a pasta pot
  • Make it a full meal: add chicken, shrimp or Italian sausage

Why Is Marry Me Pasta So Popular?

Marry me pasta spread across the food content world for the most straightforward reason: the flavor combination is extraordinary. Sun-dried tomatoes have an intensity fresh tomatoes cannot match. They are concentrated, slightly sweet and acidic in a way that cuts right through the richness of heavy cream. Combined with garlic, chicken broth and parmesan, the sauce is light enough to not feel heavy and rich enough to feel genuinely indulgent.

The name comes from the idea that this dish is so good it could prompt a marriage proposal. Whether or not you believe that, there is something undeniably romantic about a dinner this beautiful that comes together this fast. It is the pasta you make when you want to impress someone without it being obvious that you are trying.

It also works as a family dinner, a dinner party first course, a meal prep staple and a date night centerpiece. Versatility like that is rare.

Marry Me Pasta Ingredients (and What I Buy)

Marry me pasta ingredients on a cutting board: sun-dried tomatoes, garlic, parmesan, heavy cream, fresh basil, rigatoni and red pepper flakes

Pasta: Rigatoni is the classic choice and genuinely the best option. The wide tubes trap the creamy sauce so every bite has sauce in the center. I love a bronze-cut Italian brand like Rummo rigatoni because the rough surface grabs the sauce. Penne is a great alternative, and fettuccine or linguine work beautifully too.

Sun-dried tomatoes: Use oil-packed sun-dried tomatoes like Cento sun-dried tomatoes in oil, not dry-packed. The oil they are packed in is deeply flavorful and you will use it to cook the garlic, which builds an incredible base. Dry-packed tomatoes do not have that flavor bonus and are tougher in texture.

Heavy cream: This is not the recipe for substitutions. Heavy cream gives the sauce its silky, coating consistency. Half-and-half makes a thinner sauce and coconut cream changes the flavor profile significantly.

Parmesan: Use freshly grated parmesan, not the pre-shredded kind. Pre-shredded parmesan has anti-caking agents that keep it from melting smoothly and can make the sauce grainy. A wedge of real Parmigiano Reggiano and a sturdy box grater are worth the extra minute.

White wine: Optional but strongly recommended. A dry white like Pinot Grigio, Sauvignon Blanc or unoaked Chardonnay deglazes the pan and adds acidity and complexity that make the sauce noticeably better. Use something you would drink, not cooking wine.

Chicken broth: Boxed broth is fine, but a spoonful of Better Than Bouillon Roasted Chicken Base stirred into hot water gives you a richer, more savory broth.

Chicken: Many versions include chicken breast or thighs cooked in the pan before the sauce. I include it as an optional addition because it makes a complete one-pan meal and my family loves it.

Fresh basil: Added at the very end, off the heat. Basil added too early loses its brightness and color. Stirred in right before serving, it stays vivid and fragrant.

How to Make Marry Me Pasta

Pouring heavy cream into a skillet of sautéed garlic and sun-dried tomatoes to make marry me pasta sauce

Serves: 4 to 6 | Prep time: 10 minutes | Cook time: 25 minutes | Total time: 35 minutes

Ingredients

  • 12 oz rigatoni or penne pasta
  • 2 tablespoons oil from the sun-dried tomato jar
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 1/2 cup dry white wine (or substitute chicken broth)
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup oil-packed sun-dried tomatoes, roughly chopped
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon smoked paprika
  • 3/4 cup freshly grated parmesan cheese, plus more for serving
  • 1 teaspoon kosher salt, plus more for the pasta water
  • 1/2 teaspoon black pepper
  • 1/3 cup fresh basil leaves, torn or thinly sliced

Optional Chicken Addition

  • 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
  • Salt, pepper and Italian seasoning for the chicken
  • 1 tablespoon olive oil

Equipment

Instructions

  1. Cook the pasta. Bring a large pot of heavily salted water to a boil. Cook the pasta until al dente, pulling it 1 to 2 minutes early since it finishes cooking in the sauce. Reserve 1/2 cup of pasta water, then drain and set aside.
  2. Cook the chicken (if using). Season the chicken generously with salt, pepper and Italian seasoning. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken in a single layer for 5 to 6 minutes, turning once, until cooked through and golden. Remove from the pan and set aside.
  3. Build the sauce base. In the same skillet, reduce the heat to medium and add the sun-dried tomato oil. Add the garlic and red pepper flakes and cook for 1 to 2 minutes, stirring constantly, until fragrant but not browned. Stir in the chopped sun-dried tomatoes.
  4. Deglaze with wine. Pour in the white wine and scrape up any browned bits from the bottom of the pan. Cook for 2 minutes until the wine reduces by about half.
  5. Add the broth and cream. Pour in the chicken broth and heavy cream, then add the Italian seasoning and smoked paprika. Bring to a gentle simmer over medium heat and cook for 4 to 5 minutes until the sauce thickens slightly and coats a spoon.
  6. Add the parmesan. Reduce the heat to low. Add the parmesan in two additions, stirring until fully melted and smooth. Season with salt and black pepper, tasting as you go.
  7. Add the pasta (and chicken). Add the drained pasta to the sauce and toss to coat. If the sauce seems too thick, add pasta water a tablespoon at a time until it is silky. Return the chicken to the pan if using and toss everything together.
  8. Finish with basil. Remove from the heat and stir in the fresh basil. Taste one final time and adjust the seasoning.
  9. Serve immediately. Divide into bowls or a big pasta serving bowl and top with extra parmesan, a sprinkle of red pepper flakes and a few basil leaves.

Recipe Notes

  • Pasta water is magic. The starchy water helps the sauce cling to the pasta and creates that restaurant-quality coating. Do not skip saving it before you drain.
  • Do not let the cream boil hard. A gentle simmer thickens the sauce. A hard boil can make it break and turn grainy, so keep the heat at medium-low once the cream is in.
  • Make it vegetarian: Skip the chicken and use vegetable broth instead of chicken broth. The pasta is satisfying without meat.
  • Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or broth to loosen the sauce.
  • Wine substitute: Replace the wine with an equal amount of chicken broth plus a squeeze of fresh lemon juice for acidity.
  • Add spinach: A few large handfuls of baby spinach stirred in with the pasta wilts beautifully into the sauce and adds color.

Why Is Marry Me Pasta Sauce So Good?

The sauce is a classic pan sauce built in layers, and understanding why each step matters helps you make it better every time.

The sun-dried tomato oil starts the flavor story. That oil has been absorbing tomato, garlic and herb flavor for as long as the tomatoes have been packed in it. Cooking the garlic in it gives the base a depth plain olive oil simply does not have.

The wine deglaze lifts the fond. Those little browned bits stuck to the pan are concentrated flavor. Deglazing with wine dissolves them into the sauce and adds acidity that keeps the rich cream from feeling heavy.

The parmesan thickens and amplifies. It adds body and a salty, nutty quality that rounds everything out. Add it over low heat after the cream has reduced slightly, because too much heat makes the proteins seize and the sauce turn grainy.

The fresh basil is the finishing touch. It makes the dish look and smell like something from a restaurant rather than a Tuesday night dinner. Adding it off the heat preserves its color and fragrance.

Marry Me Pasta Variations

  • Marry me shrimp pasta: Swap the chicken for large peeled and deveined shrimp. Cook them in the sun-dried tomato oil for 2 to 3 minutes per side, remove and return at the end. The sweetness of shrimp with the tangy cream sauce is outstanding.
  • Marry me pasta with Italian sausage: Brown crumbled sweet or hot Italian sausage before making the sauce. The sausage fat adds incredible flavor and the spicy version makes the dish genuinely exciting.
  • Extra vegetable version: Add a cup of halved cherry tomatoes and a handful of baby spinach with the pasta. The tomatoes burst slightly in the hot sauce and add beautiful color.
  • Dairy-free version: Use coconut cream instead of heavy cream and nutritional yeast instead of parmesan. The flavor is different but still deeply satisfying.

Marry Me Pasta FAQ

What is marry me pasta?

Marry me pasta is a creamy sun-dried tomato pasta made with garlic, white wine, chicken broth, heavy cream, parmesan and fresh basil. It comes together in one skillet in about 35 minutes and is usually made with rigatoni.

Why is it called marry me pasta?

The name comes from the idea that the dish is so delicious that making it for someone could prompt a marriage proposal. It went viral on social media because the flavor lives up to the dramatic name.

Is marry me pasta the same as marry me chicken?

Not exactly. Marry me chicken is skillet chicken in a sun-dried tomato cream sauce. Marry me pasta uses the same style of sauce tossed with pasta, with chicken as an optional add-in.

What pasta shape is best for marry me pasta?

Rigatoni is the best choice because the wide tubes trap the creamy sauce. Penne, ziti and fusilli are also excellent, and long pasta like fettuccine or linguine works too.

Can I make marry me pasta without heavy cream?

Heavy cream gives the sauce its silky, coating consistency, so it gives the best result. Half-and-half makes a thinner sauce and whole milk makes it thinner still. For dairy-free, use coconut cream.

Can I make marry me pasta without wine?

Yes. Replace the white wine with an equal amount of chicken broth plus a squeeze of fresh lemon juice to keep the acidity.

Do I have to use sun-dried tomatoes in oil?

Oil-packed sun-dried tomatoes are strongly recommended because the infused oil builds the flavor of the sauce base. Dry-packed tomatoes can be rehydrated in warm water but do not give the same flavor.

Can I make marry me pasta ahead of time?

It is best served immediately. To prep ahead, make the sauce and store it separately, then reheat it gently with a splash of cream and toss it with freshly cooked pasta.

How long does marry me pasta last in the fridge?

Leftovers keep for up to 3 days in an airtight container in the refrigerator. Reheat on the stovetop over low heat with a splash of cream or broth.

What do you serve with marry me pasta?

A crisp Caesar or arugula salad, garlic bread and roasted broccoli or green beans all balance the rich, creamy sauce.

Some recipes are trend-adjacent and fade quickly. This one has staying power because it delivers every single time. The ingredients are simple, the technique is forgiving and the result is a bowl of pasta that makes people quiet for a moment before they start talking again. That is the real test of a great recipe, and this one passes every time.

For more dinner inspiration, check out my rump roast recipe and my southern green beans recipe.

Love this marry me pasta recipe? Save it to your Pinterest dinner board so it is right there the next time you want a dinner that feels special without the effort.

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