This Marry Me Chicken Pasta is one of those dinners that quietly becomes a favorite.
While the pasta boils and the chicken sizzles, the kitchen fills with the warm, savory aroma of garlic, butter, and Italian herbs.
Then comes the sauce—creamy, cheesy, and dotted with sun-dried tomatoes—slowly thickening in the pan until everything is ready to come together.
By the time you sit down, you’re rewarded with a comforting, restaurant-worthy meal that feels indulgent, familiar, and completely worth making again and again.
For Marry Me Chicken Pasta
- Chicken – Boneless, skinless chicken is cut into bite-sized pieces so it cooks quickly and stays tender throughout the dish.
- Penne Pasta – Penne is perfect here because the ridges and hollow centers trap the creamy sauce in every bite.
- Salt and Pepper – Simple seasoning that enhances the flavor of the chicken without overpowering the sauce.
- Olive Oil – Used to sauté the chicken and help it develop a light golden color.
For the Creamy Sauce
- Butter – Adds richness and helps create the base of the sauce.
- Garlic – Provides a warm, savory depth of flavor that makes the sauce irresistible.
- Flour – This thickens the sauce and gives it that smooth, velvety texture.
- Chicken Broth – Adds savory flavor while keeping the sauce from being too heavy.
- Heavy Cream – Creates the creamy, luxurious consistency that defines this dish.
- Parmesan Cheese – Brings salty, nutty flavor and helps the sauce thicken naturally.
- Sun-Dried Tomatoes – Add a slightly sweet, tangy contrast that cuts through the richness of the cream.
- Paprika – Gives the sauce a subtle warmth and depth without adding heat.
- Italian Seasoning – A blend of herbs that ties all the flavors together.
- Fresh Basil – Adds freshness and a pop of color right before serving.
Creamy Marry Me Chicken Pasta Recipe
Creamy, comforting, and packed with bold flavor, this chicken pasta brings together tender penne, juicy chicken, and a rich parmesan sauce studded with sun-dried tomatoes. Each forkful delivers a balance of savory, cheesy, and herby notes that make this dish hard to resist.
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Servings: 6
Notes
Ingredients
Chicken Pasta- 1 ½ pounds boneless skinless chicken, cut into 1-inch pieces
- 10 ounces penne pasta
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon olive oil
- 3 tablespoons butter
- 2 teaspoons garlic, minced
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup parmesan cheese, grated
- 1 cup sun-dried tomatoes, drained
- 1 teaspoon paprika
- 2 teaspoons dried Italian seasoning
- Fresh basil for garnish
Instructions
Chicken Pasta
- Cook the 10 ounces penne pasta according to the package directions. Drain and set aside while the chicken and sauce are prepared.
- Season the 1 ½ pounds boneless skinless chicken pieces with ½ teaspoon salt and ¼ teaspoon pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, stirring occasionally, until fully cooked and no longer pink.
- Remove the chicken from the skillet and set it aside on a plate.
Sauce
- In the same skillet, add 3 tablespoons butter. Once melted, add the 2 teaspoons minced garlic and cook for about 30 seconds, just until fragrant. Stir in the 3 tablespoons flour to form a smooth paste.
- Gradually whisk in the 2 cups chicken broth, 1 cup heavy cream, and 1 cup grated parmesan cheese until well combined.
- Add the drained 1 cup sun-dried tomatoes, 1 teaspoon paprika, and 2 teaspoons dried Italian seasoning. Taste and adjust with additional salt and pepper if needed.
- Let the sauce simmer for a few minutes, allowing it to thicken slightly.
- Return the cooked chicken to the skillet along with the prepared pasta. Stir until everything is evenly coated in the sauce.
- Finish with chopped fresh basil and extra parmesan cheese before serving.
- Can I use a different pasta shape?
Absolutely. Penne is ideal because it holds onto the sauce, but this recipe is very forgiving. Rigatoni, fusilli, shells, or even spaghetti will work just fine. Use what’s in the pantry.
- What if I don’t have sun-dried tomatoes?
No stress. Sun-dried tomatoes add that signature sweet-tangy hit, but you can swap in roasted red peppers or sautéed cherry tomatoes in a pinch. Different vibe, still delicious.
- How do I make sure the chicken stays juicy?
Cutting the chicken into even, bite-sized pieces is key. Cook over medium-high heat just until done—once there’s no pink, it’s ready. Overcooking is the only real enemy here.
- My sauce looks thin—what went wrong?
Probably nothing! Let it simmer for a few extra minutes and it will thicken naturally. Once the pasta goes in, it helps the sauce cling and tighten up. If needed, just keep it bubbling gently.
- Can this be made ahead?
Yes, with a small tweak. You can make the chicken and sauce ahead of time, then cook fresh pasta when ready to serve. Reheat gently and loosen the sauce with a splash of cream or broth if needed.
