Marry Me Pasta

The pan clicks into the stove and a warm hiss fills the kitchen. Garlic hits butter and the sound wakes up the whole apartment. The smell curls through the hallway sweet, savory, a little bright from sun-dried tomatoes. My kids press their faces to the kitchen doorway as I stir the sauce and tell them we will eat in five minutes. That little scramble, the steam fogging the window, the way everyone leans in to snag a forkful those are the moments this dish was made for.

On a weekday after dance class or a snowed-in Sunday, Marry Me Pasta pulls everyone to the table. It does not promise perfection. It promises comfort, speed, and a sauce that coats every noodle like a warm, familiar blanket. When life in New York City gets loud, this plate brings us quiet and a full, happy sigh. If you like a different weekend meal, you might also enjoy this best gluten-free dairy-free BLT pasta salad I make for picnic days.

Why Make This Marry Me Pasta

This recipe works for busy families because it is forgiving and fast. The sauce comes together while the pasta cooks. The whole meal often finishes in the time it takes to feed the dog and fold a couple of laundry items. It tastes fancy enough for company, but humble enough for a Thursday night.

In our home, Marry Me Pasta usually follows some small, chaotic event. Someone forgets an after-school snack. A violin book gets misplaced. I pull out the ingredients, and by the time shoes are off, the pasta is ready. The sunlight through my kitchen window makes the cream shine like satin, and the sun-dried tomatoes add a flash of deep red that feels celebratory.

This dish brings people together because it is rich without being heavy. It makes the table feel special. The kids love how the sauce clings to long noodles. My partner always asks for extra Parmesan, and I always give a little more than I mean to. If you want another creamy weekday idea, try my take on a creamy cheesy broccoli pasta for nights when greens need to hide in the sauce.

How to Make Marry Me Pasta

“Every time I stir this pot, it smells just like Sunday at home.”

Start by picturing the steps. You will hear the butter sizzle. You will see garlic soften and perfume the room. The color shifts from the pale cream to a warm beige flecked with ruby sun-dried tomatoes and green basil. The sauce thickens and glows. From there the noodles meet the sauce and everything becomes a little more than the sum of its parts.

The trick is timing. Bring your pasta water to a rolling boil and salt it well. Meanwhile, melt butter in a large non-stick pan. Add the garlic and spices and let them bloom. Pour in light cream and keep the heat gentle. Add grated Parmesan and your homemade sun-dried tomato paste. Simmer until the sauce coats the back of a spoon. Toss the cooked noodles in the sauce and turn off the heat. Once it’s ready, let the pasta sit for a minute so the flavors settle.

Below you will find the full ingredient list and step-by-step directions. I include tips for texture, for thinning with reserved pasta water, and for making this adaptable to what you have on hand. Use a heavy pan for even heat. A wooden spoon helps you feel when the sauce is silky. A microplane makes grating Parmesan quick and airy.

Ingredients You’ll Need

1 1/2 tablespoons butter
4 cloves of garlic, grated
2 cups light cream
1 cup fresh grated Parmesan cheese
1/2 cup sun-dried tomatoes + 1 tablespoon oil from the jar
1 tablespoon finely chopped fresh basil
2 teaspoons chicken bouillon powder
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper (more if you want it to be spicy!)
3/4 box of thin linguini or other long noodle of your choice! If using short noodles use about 3 cups of dry noodles
Reserved pasta water one per line

Use fresh basil if you can; it gives the dish that garden brightness. If you cannot get sun-dried tomatoes packed in oil, rehydrate dry sun-dried tomatoes in warm water for 10 minutes and then drain. For a lighter version, use half-and-half instead of light cream, but the sauce will be thinner and less glossy. I recommend fresh grated Parmesan for flavor and texture. The pre-grated kind will work in a pinch, but it does not melt the same way.

Tools you will need: a large pot for boiling pasta, a large non-stick or heavy-bottomed skillet for the sauce, a fine grater or microplane for the Parmesan, a blender or small food processor for the sun-dried tomato paste, tongs or a pasta fork, and a measuring cup.

Time breakdown: prep time 10 minutes, cooking time 15 to 20 minutes, total about 25 to 30 minutes. This serves four hungry people or three and leaves a small lunch for the next day.

Step-by-Step Directions

1. To make the sun-dried tomato paste, measure out the 1/2 cup of sun-dried tomatoes. Chop them as finely as you can, then add to a blending device with 1 tablespoon of the oil from the jar. Pulse a few times, scraping the sides of the container between pulses, until you get a coarse paste. See photo in the post above for the texture I got!
2. Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions until just al dente. Carefully reserve about 1/4 cup of the water to use later if you need to thin out the creamy sauce. After the noodles are cooked, strain them then set aside. Keep them warm by returning them briefly to the pot off the heat.
3. While the pasta is cooking, start making the sauce. Melt the butter in a large non-stick pan over medium heat. Add the grated garlic, crushed red pepper flakes, dried thyme, and chicken bouillon powder. Cook for 1 minute. Watch the garlic closely. You want it fragrant and soft, not browned.
4. Pour in the light cream and heat for 5 minutes, alternating between medium and medium-low heat. A light simmer is OK but do not boil. Stir gently and often so the cream heats evenly. Meanwhile, the aroma will lift the whole apartment.
5. Add the fresh grated Parmesan cheese, sun-dried tomato paste, salt, pepper, garlic powder, and fresh basil. Stir to combine, simmer 5-7 minutes. Use the reserved pasta water to thin the sauce to your liking. Use a spoon to carefully remove any excess oil that pools on the top if you’d like. Stir until creamy and smooth. Taste and adjust seasoning. If the sauce seems too thick, add the reserved pasta water a tablespoon at a time.
6. Add in the cooked noodles and stir to coat. Use tongs to gently lift the noodles and fold them into the sauce. Once the noodles are glossy and evenly covered, turn off the heat and let the pan sit for a minute so the sauce gathers on the noodles.
7. Serve immediately. Garnish with additional Parmesan cheese and a sprinkle of chopped fresh basil. If you like a little more heat, add a pinch of crushed red pepper at the table. Enjoy the first bite while the noodles are still warm and the sauce clings to the fork.

Natural tips: stir until creamy; watch for golden edges when cooking garlic; add pasta water slowly to control consistency. If your sauce splits slightly, a little more pasta water and a gentle stir will bring it back together.

Serving Marry Me Pasta at the Family Table

I set the table simply: a wooden board, mismatched bowls, a small dish with extra grated Parmesan, and a carafe of water. The steam lifts from the pasta as I place the pan in the middle of the table. Someone reaches for the spoon, someone else asks for tongs. The first forkful gets a round of approval from my youngest, and that always makes me laugh.

Pair this dish with a crisp green salad to cut through the cream. A simple mix of arugula, lemon, olive oil, and shaved Parmesan brightens the plate. For a heartier meal, serve a pan of roasted broccoli or green beans on the side. The color contrast makes the dish look celebration-ready even on a Monday.

We like to add a little bread alongside. I warm slices of ciabatta in the oven for five minutes. The kids tear off hunks and dip them in the sauce. The clinking of dishes, the soft laughter, and the smell of warm garlic are small, perfect things. Meanwhile, I pour a modest glass of wine for myself and talk about the day. These moments make the recipe more than a meal.

If you have guests, transfer the pasta to a large warm serving bowl. Garnish with basil leaves and a grating of fresh black pepper. The noodles keep their shine for a short while, so serve soon after mixing. Afterward, any leftovers go into a shallow container and head to the fridge.

Storing and Reheating Marry Me Pasta

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce thickens as it sits. Flavors deepen and taste richer the next day, so do not be afraid to make a little extra.

To reheat on the stove, place the pasta in a pan with a splash of milk, light cream, or reserved pasta water. Heat gently over low to medium-low heat, stirring frequently so the sauce loosens and the noodles do not dry out. The reserved water helps the sauce loosen without thinning flavor. If you microwave, cover the bowl and heat in 30-second bursts, stirring between each burst.

For freezing, lay pasta flat in a freezer-safe container and remove as much air as you can. Freeze for up to 1 month. Thaw overnight in the refrigerator and reheat on the stovetop with a little added liquid. Note: freezing changes the texture slightly, so I usually save freezing for days when I know the pasta will be blended into a bake or a casserole.

If the sauce separates after refrigeration, bring the pasta to a gentle simmer with a splash of warm water and whisk until it reunites. A small knob of butter at the end can help add shine. Leftover pasta also works well reheated and then topped with fresh tomatoes and basil for a quick picnic-style dish.

Quick Tips from My Kitchen

1. Use the reserved pasta water. A little starchy water helps the sauce bind to the noodles and gives it a silky finish. Add it gradually until the texture feels right.
2. Grate the Parmesan fresh. It melts better and brings a cleaner, more savory flavor than pre-grated cheese.
3. Watch the garlic closely. Cook it just until fragrant to avoid bitterness. Soft and golden is perfect.
4. If you want a lighter sauce, swap half the cream for low-sodium chicken broth, but finish with a small pat of butter for richness.
5. Make the sun-dried tomato paste in batches and freeze it in tablespoon portions. It melts into sauces beautifully and gives a quick flavor boost.

These are simple swaps and cues I use when weekday life is loud. They keep the dish fast and tasty.

Variations on Marry Me Pasta

Protein add-ins: Add cooked shredded chicken, sliced Italian sausage, or shrimp to make the meal heartier. If adding chicken, toss in leftovers or rotisserie chicken at the end of step 6 so it warms through. For shrimp, cook separately in a hot pan for a minute per side and fold them into the sauce.

Vegetable upgrades: Fold in wilted spinach, sautéed mushrooms, or roasted red peppers for color and texture. From there, a handful of peas or blanched asparagus tips brightens the plate and makes it feel more balanced.

Heat and spice: Increase the crushed red pepper to taste or stir in a teaspoon of smoked paprika for depth. A splash of vinegar or lemon juice at the end can lift and brighten the flavors.

Dairy-free or lighter options: Use full-fat coconut milk or a blended cashew cream instead of light cream for a dairy-free version. Omit the Parmesan or replace it with a vegan alternative. Use gluten-free pasta to accommodate dietary needs.

Herb twists: Swap the basil for fresh tarragon or parsley for a different herb note. Basil keeps the flavor classic, but other herbs can make the pasta taste fresh and new.

Comfort-bake: Mix the leftover sauced pasta with extra cheese and bake at 375 F for 15 minutes until bubbly for a cozy pasta bake. Top with breadcrumbs for crunch.

My New York spin is to add a touch of lemon zest and serve with a quick salad of baby arugula tossed with olive oil, lemon, and a flake of sea salt. It makes the meal feel lighter and brightens the creamy sauce without stealing the show.

Marry Me Pasta

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• Author: cookthatdish
• Total Time: 30 minutes
• Yield: 4 servings
• Diet: Vegetarian

Print Recipe

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Description

A comforting and quick pasta dish featuring a creamy sauce with garlic and sun-dried tomatoes, perfect for busy families.

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Ingredients

• 1 1/2 tablespoons butter
• 4 cloves of garlic, grated
• 2 cups light cream
• 1 cup fresh grated Parmesan cheese
• 1/2 cup sun-dried tomatoes + 1 tablespoon oil from the jar
• 1 tablespoon finely chopped fresh basil
• 2 teaspoons chicken bouillon powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon crushed red pepper
• 3/4 box of thin linguini or other long noodle of your choice
• Reserved pasta water

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Instructions

1. To make sun-dried tomato paste, chop sun-dried tomatoes and blend with oil to a coarse paste.
2. Bring a large pot of salted water to a boil, cook the noodles until just al dente, and reserve 1/4 cup of pasta water.
3. In a large non-stick pan, melt butter and add grated garlic, crushed red pepper flakes, dried thyme, and chicken bouillon powder, cooking for 1 minute.
4. Pour in light cream and simmer for 5 minutes, stirring often.
5. Add Parmesan cheese, sun-dried tomato paste, salt, pepper, garlic powder, and fresh basil, stirring well. Simmer for 5-7 minutes, adjusting thickness with reserved pasta water as needed.
6. Add the cooked noodles to the sauce, stirring to coat, and let sit for a minute before serving.
7. Serve immediately, garnished with extra Parmesan and fresh basil.

Notes

For a lighter version, swap half the cream for low-sodium chicken broth. Use fresh basil for best flavor.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

FAQs About Marry Me Pasta

A Final Thought

Cooking is a way to show up for the people you love without needing to be perfect. Marry Me Pasta has a little drama in its name, but at home it becomes a small, steady ritual. The butter hisses, the garlic blooms, and we gather. The kids finish their homework at the table. We share a story about school or a small triumph, and the dish quietly does its job.

If you try this recipe, know that it welcomes small changes. Add what you have. Take out what you do not. Make it the sort of meal that fits your week and your family. I am grateful for the times this dish has steadied a noisy evening and for the easy joy it brings when I need dinner to be both fast and comforting.

Conclusion

If you want to explore other takes on the idea of creamy pasta with chicken and sun-dried tomatoes, check out this Marry Me Chicken Pasta Recipe | The Recipe Critic for a delicious variation I often peek at for inspiration. Another great version that blends comforting creaminess with warm spices appears in this Marry Me Chicken Pasta • Salt & Lavender, which I turn to when I want a slightly different spice profile.

Thank you for letting me cook with you in words. Remember, cooking is a chance to make a small celebration of whatever day you have.