Marry Me Pasta
If you’ve been searching for a dinner recipe that’s guaranteed to impress, this Marry Me Pasta is about to become your new go-to weeknight dinner. We’re talking tender, golden-seared chicken on top of creamy, cheesy orzo loaded with fresh spinach and bright lemon flavor. It’s rich and satisfying, and it comes together in under 30 minutes. Basically, everything we want on a busy night!
We love a good “marry me” recipe around here, and if you do too, you’ll want to check out our Marry Me Shrimp, our Slow Cooker Marry Me Pork Chops, or our Lemon Chicken and Orzo. All of them share that same irresistible, creamy, flavor-packed vibe that keeps everyone coming back for more.
Table of contents
Why You’ll Love This Recipe
- One-Pan Meal: Everything comes together in a single skillet, so cleanup is an absolute breeze.
- Quick & Easy: We’re talking under 30 minutes from start to finish, which is perfect for busy weeknights.
- Creamy & Comforting: The orzo cooks right in the sauce and soaks up every bit of that rich, cheesy goodness.
- Bright & Fresh Flavor: Lemon juice and spinach bring a pop of freshness that keeps the dish from feeling heavy.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
This recipe uses simple, easy-to-find ingredients. Boneless skinless chicken breast cutlets are seasoned and seared until golden for tons of flavor. Orzo pasta cooks right in chicken broth, soaking up every bit of goodness. Heavy cream and freshly shredded Parmesan create a silky, rich sauce, while fresh spinach and a generous squeeze of lemon juice brighten everything up.
Variations
- Swap the Protein: Try this with chicken thighs or even shrimp instead of chicken breasts for a fun twist.
- Make It Spicy: Add red pepper flakes or a pinch of cayenne to give the sauce a little kick.
- Extra Veggies: Mushrooms, zucchini, or sun-dried tomatoes all work beautifully in this dish.
- Lighter Option: Swap the heavy cream for half-and-half to lighten things up a bit without losing that creamy texture.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- In a small skillet, heat olive oil over medium heat. Add breadcrumbs, garlic, lemon zest, and a pinch of salt. Toast for 2–3 minutes, stirring often, until golden and fragrant. Set aside.
- Sauté onion for 3–4 minutes until soft, then add garlic and red pepper flakes. Cook for 1 more minute.
- Add sun-dried tomatoes and cook for another minute. Stir in heavy cream and broth. Simmer for 3–4 minutes, then stir in frozen peas and cook for another 2–3 minutes.
- Turn off heat and stir in lemon zest, lemon juice, and salt. Add chopped mint and cooked pasta, tossing everything together. If the sauce is too thick, stir in a bit of reserved pasta water.
Expert Tips
- Let the chicken rest for a few minutes before slicing to keep all those juices locked in.
- Give the orzo a stir occasionally while it simmers to prevent it from sticking to the bottom.
- Always use freshly shredded Parmesan for the smoothest, creamiest sauce possible.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! It reheats really well. Just add a splash of chicken broth or cream when warming it back up on the stovetop.
Half-and-half works for a lighter version. The sauce won’t be quite as rich, but it will still taste great.
You can, but keep in mind that cooking times and liquid amounts will vary. Orzo is ideal because it cooks quickly and stays nice and creamy.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Marry Me Pasta
Equipment
- large pot
- large skillet
- small skillet
- Colander
- Chef’s knife
- Cutting board
- lemon zester
- wooden spoon or spatula
Ingredients
- 2 tablespoon olive oil
- ½ yellow onion finely chopped
- 3 cloves garlic minced
- ½ teaspoon red pepper flakes optional
- ½ cup sun-dried tomatoes chopped
- 1 cup heavy cream
- ½ cup vegetable broth or reserved pasta water
- ¾ cup frozen peas
- zest of 1 lemon
- 1 tablespoon fresh lemon juice plus more to taste
- ½ teaspoon salt more to taste
- ½ teaspoon black pepper use if opting out of red pepper flakes
- 12 ounces penne pasta
- 2 tablespoon chopped fresh mint plus extra for garnish
For the Garlic Breadcrumbs
- 1 cup panko breadcrumbs
- 1 tablespoon olive oil
- 1 clove garlic minced
- zest of 1/2 lemon
- pinch salt
Instructions
- Make the garlic breadcrumbs: Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the panko breadcrumbs, minced garlic, lemon zest, and a pinch of salt. Stir frequently and toast for 2 to 3 minutes until the breadcrumbs are golden and fragrant. Remove from heat and set aside.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the penne according to the package directions. Before draining, reserve 1/2 cup of the pasta water. Drain the pasta and set aside.
- Saute the aromatics: While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and saute for 3 to 4 minutes until softened. Stir in the minced garlic and red pepper flakes, and cook for 1 more minute.
- Build the sauce: Add the chopped sun-dried tomatoes to the skillet and cook for 1 minute. Pour in the heavy cream and vegetable broth (or reserved pasta water), stir to combine, and let the sauce simmer for 3 to 4 minutes. Add the frozen peas and continue cooking for 2 to 3 minutes until they are heated through.
- Finish the dish: Turn off the heat. Stir in the lemon zest, lemon juice, salt, and chopped fresh mint. Add the cooked pasta and toss everything together until well coated. If the sauce seems too thick, stir in a splash of the reserved pasta water to loosen it up.
- Serve and garnish: Divide the pasta into bowls. Top each serving with a generous spoonful of garlic breadcrumbs, a few fresh mint leaves, and an extra squeeze of lemon juice if desired. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
