Marry Me Chicken Pasta

Okay, let me just say—this Marry Me Chicken Pasta? It’s creamy, rich, and packed with so much flavor, it might just win hearts. Bold claim, I know… but once you taste it, you’ll get it.

I first made it on a whim, using sun-dried tomatoes, garlic, a splash of cream, and some juicy chicken. Tossed it with pasta and gave it a quick stir—and it came out so good, we finished every last bite.

It’s got that savory-sweet thing going from the tomatoes, a creamy garlic sauce that hugs every noodle, and tender chicken that pulls it all together. Fancy enough for date night, but easy enough for a weeknight dinner.

If you want a dish that’s cozy, crave-worthy, and maybe even a little romantic—this is the one. Let’s make it together… just be ready for second helpings.

Why You’ll Love This Recipe

• Balanced Flavor: This recipe features savory chicken, a smooth and cheesy sauce, and the sweet-tart pop of sun-dried tomatoes. Together, they make a pasta that isn’t too heavy but feels satisfying.
• One-Skillet Sauce: The sauce is made in one pan, making cleanup easy. Cooking the chicken first means all those browned bits and juices go right into the sauce, building even more flavor.
• Family-Friendly: The flavors are mild but interesting enough for adults, while the creamy sauce and pasta appeal to younger eaters.
• Customizable: You can adjust the richness, add vegetables, or switch up the pasta shape depending on your taste or what you have on hand.
• Leftover Magic: The flavors only get better after sitting, so leftovers taste great for lunch the next day.

What You Need to Know Before You Start

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: About 40 minutes

• Organization Helps: Before you begin, measure and prep your ingredients. Slice your chicken, grate the parmesan, chop your sun-dried tomatoes, and set out your spices. This keeps the process smooth and stress-free.
• Cooking the Chicken: Thinly sliced or pounded chicken breasts will cook more evenly and remain tender. Avoid overcooking, as chicken breast can dry out quickly.
• Building the Sauce: This recipe uses the same pan for both the chicken and the sauce. Scrape up any browned bits after removing the chicken—they add depth to your sauce.
• Pasta Timing: Cook your pasta in well-salted boiling water until just al dente. It will finish cooking in the sauce for the best texture.
• Serving: This pasta is best served warm, straight from the stove. If you want to make it ahead, keep some reserved pasta water to help loosen the sauce before serving.

Required Kitchen Tools

• Large, deep skillet or sauté pan (12-inch is ideal for room to toss everything together)
• Medium pot for boiling pasta
• Tongs or a spatula for flipping chicken
• Wooden spoon or silicone spatula for stirring the sauce
• Measuring cups and spoons for accuracy
• Fine grater for parmesan cheese (grating fresh makes a big difference)
• Sharp knife and sturdy cutting board for slicing chicken and chopping sun-dried tomatoes
• Colander for draining pasta
• Small bowl or mug for reserving pasta water

Ingredients for Marry Me Chicken Pasta

For the Chicken:

• 2 large boneless, skinless chicken breasts (about 1.5 pounds total; slice each breast horizontally to make 4 cutlets)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon paprika
• 1 tablespoon olive oil

For the Pasta and Sauce:

• 10 ounces (about 2/3 of a standard box) penne pasta (can use rigatoni, fusilli, or any short pasta)
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced (about 1 tablespoon)
• 2 tablespoons all-purpose flour (for thickening)
• 1 cup low-sodium chicken broth
• 3/4 cup heavy cream
• 1/2 cup sun-dried tomatoes (packed in oil, drained and thinly sliced; if using dry, rehydrate in warm water for 15 minutes, then drain)
• 1 teaspoon Italian seasoning (blend of dried basil, oregano, rosemary, and thyme)
• 1/2 cup freshly grated parmesan cheese (plus extra for serving)
• 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
• 1/4 cup chopped fresh basil (optional, for finishing)
• Salt and pepper, to taste
• Reserved pasta water (set aside 1/2 cup from boiling the pasta)

Notes:

• Chicken can be swapped for boneless thighs for a juicier texture, or you can use rotisserie chicken for speed.
• Sun-dried tomatoes: Oil-packed tomatoes offer the best texture, but you can use dry ones if you hydrate them first.
• Parmesan: Freshly grated melts best and gives a nutty, salty flavor that pre-shredded cheese cannot match.

Variations for Marry Me Chicken Pasta

• Make it lighter: Use half-and-half instead of heavy cream, or add a splash of milk for a thinner sauce.
• Add greens: A few handfuls of baby spinach or chopped kale stirred in at the end will wilt quickly and add color.
• Different herbs: Try fresh parsley, chives, or even tarragon in place of basil.
• Extra richness: Stir in a tablespoon of cream cheese or mascarpone for an ultra-creamy sauce.
• Pasta swaps: Any shape works; just make sure to cook until al dente.
• Heat: If you like it spicy, double the red pepper flakes or add a diced hot pepper to the pan with the garlic.

How to Make Marry Me Chicken Pasta: Step-by-Step Instructions

1. Prepare and Season the Chicken

• Start by patting the chicken breasts dry with a paper towel. This helps them brown well in the pan.
• Using a sharp knife, carefully slice each breast horizontally to create two thinner cutlets. This helps the chicken cook evenly and quickly.
• Sprinkle both sides of the chicken with salt, black pepper, and paprika. Rub the seasoning in gently for full coverage.

Tip: If your chicken cutlets are uneven in thickness, place them between sheets of plastic wrap and gently pound them with a rolling pin or meat mallet until uniform.

2. Brown the Chicken

• Heat 1 tablespoon of olive oil in a large, deep skillet over medium-high heat.
• When the oil shimmers, add the chicken cutlets in a single layer (work in batches if your skillet is crowded).
• Sear the chicken for 3-4 minutes per side, until golden brown and cooked through (internal temp should reach 165°F/74°C).
• Transfer the chicken to a clean plate and cover loosely with foil to keep warm.

Tip: Don’t wipe out the pan—those browned bits on the bottom add flavor to your sauce.

3. Cook the Pasta

• Bring a large pot of well-salted water to a boil while the chicken cooks.
• Add the penne and cook until just al dente (about 1 minute less than package instructions).
• Before draining, use a mug or heat-safe cup to reserve at least 1/2 cup of the pasta cooking water.
• Drain the pasta and set aside.

Tip: The pasta water contains starch and salt, which helps your sauce cling to the pasta and reach the right consistency.

4. Build the Sauce

• In the same skillet used for the chicken, reduce the heat to medium.
• Add 2 tablespoons of butter and let it melt, scraping up any browned bits from the bottom.
• Stir in the minced garlic and cook for about 30 seconds, just until fragrant—don’t let it brown.
• Sprinkle in the flour and whisk or stir constantly for 1 minute, creating a pale, smooth paste. This will help thicken your sauce later.

Tip: Stirring flour into fat (the butter) before adding liquids helps prevent lumps and gives you a smooth, creamy base.

5. Add Liquids and Tomatoes

• Slowly pour in the chicken broth, whisking to prevent lumps.
• Add the heavy cream, whisking again.
• Stir in the sliced sun-dried tomatoes and Italian seasoning. Add the optional red pepper flakes if you want a little heat.
• Bring to a gentle simmer (not a boil), stirring occasionally, for about 4–5 minutes. The sauce will begin to thicken.

6. Finish the Sauce

• Reduce heat to low and stir in the grated parmesan cheese until melted and the sauce is silky and thick enough to coat the back of a spoon.
• Taste and adjust seasoning with a little more salt and pepper if needed.
• If the sauce is too thick, add a splash of reserved pasta water until you reach your desired consistency.

Tip: The sauce will thicken more as it sits, so don’t worry if it seems a little loose at first.

7. Combine Everything

• Slice the cooked chicken into strips or bite-size pieces.
• Add the drained pasta to the skillet, tossing to coat in the sauce.
• Gently stir in the sliced chicken, plus any juices that collected on the plate.
• Toss to combine, making sure everything is well coated and warmed through.
• If you’d like, add extra parmesan or a handful of chopped fresh basil for a pop of color and flavor.

8. Serve

• Spoon the pasta into shallow bowls or onto plates.
• Garnish with more parmesan cheese and fresh basil, if using.
• Serve immediately while hot and creamy.

Tips and Tricks for Success

• Don’t overcook chicken: Remove the chicken from the pan as soon as it’s cooked through to keep it juicy.
• Use fresh parmesan: Pre-grated cheese doesn’t melt smoothly and can make the sauce grainy.
• Reserve pasta water: Adjust the sauce texture at the end for a silky, restaurant-style finish.
• Taste as you go: Adjust seasoning, salt, and pepper at each step to suit your preference.
• Work in batches if needed: If your skillet isn’t big enough, brown the chicken in two rounds to avoid steaming.
• Rest before slicing: Let the chicken sit for a few minutes after cooking to retain its juices.

Serving and Decoration

Marry Me Chicken Pasta is best enjoyed immediately while the sauce is creamy and the flavors are vibrant. Serve it in shallow bowls to showcase the chicken and sun-dried tomatoes. Sprinkle extra parmesan cheese and a handful of chopped fresh basil or parsley over the top for a fresh, colorful finish. For a complete meal, pair with a simple green salad and crusty bread to soak up the sauce.

Serving Suggestions:

• With Roasted Vegetables: Roasted broccoli, asparagus, or green beans complement the richness of the sauce.
• Garlic Bread: A slice of garlic bread makes a perfect partner.
• Side Salad: A crisp salad with lemon vinaigrette brightens the meal.

Storing Marry Me Chicken Pasta

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of milk or reserved pasta water to loosen the sauce if needed.
• Freezing: Not recommended, as cream-based sauces can separate after thawing.

Tips and Tricks for Success

• Prep all ingredients before cooking: It makes the cooking process smoother.
• Season each component: Layering flavor ensures a delicious result.
• Let the pasta finish in the sauce: This step helps the noodles absorb more flavor.
• Don’t skip the fresh herbs: They add a bright, fresh touch to a rich dish.

Nutrition

Serving Size	Calories	Protein	Carbohydrates	Fat	Saturated Fat	Fiber	Sodium
1/4 of recipe	530	34g	47g	21g	10g	3g	740mg

Values are approximate and may vary based on brands and ingredient substitutions.

Marry Me Chicken Pasta FAQs

Can I use chicken thighs?
Yes, boneless, skinless chicken thighs work well and remain juicy.

Can I make this ahead?
You can cook the chicken and sauce ahead. For best results, cook pasta fresh and toss everything together just before serving.

What can I use instead of heavy cream?
Half-and-half or evaporated milk can be substituted, though the sauce will be a bit less creamy.

Can I add vegetables?
Yes! Stir in baby spinach, peas, or steamed broccoli for extra nutrition.

How do I keep the sauce from separating?
Keep the heat low after adding the cream and cheese, and don’t boil the sauce.

Conclusion

Marry Me Chicken Pasta is a comforting, creamy pasta dish that’s easy enough for a weeknight but impressive enough for special occasions. The simple steps—browning the chicken, simmering the sauce, and tossing it all with pasta—create a meal that’s satisfying, reliable, and always welcome at the table. This recipe is a staple for anyone who enjoys creamy pasta and bold, balanced flavors.