Marry Me Chicken Pasta – Fast, Easy, and Utterly Irresistible!
There are some dinners that instantly earn a spot in your regular rotation, and this Marry Me Chicken Pasta is one of them. On busy evenings when you want something comforting without spending hours in the kitchen, this recipe delivers every time.
As the chicken browns and the garlic, Parmesan, and sun-dried tomatoes come together in a creamy sauce, the whole kitchen fills with an aroma that has everyone asking when dinner will be ready.
Despite its famous name, you don’t need a special occasion to make it. It’s easy enough for a weeknight but feels special enough to serve when family or friends are gathered around the table.
Every bite combines tender chicken, perfectly cooked penne, and a rich Parmesan cream sauce that’s balanced with the tangy sweetness of sun-dried tomatoes.
We’ve been making this recipe on repeat because it’s quick, dependable, and always a crowd favorite. Best of all, it comes together in just 30 minutes with simple pantry staples, making it the kind of dinner you’ll find yourself craving again and again.
Ingredients You’ll Need
For the Chicken & Pasta
- Boneless Skinless Chicken – Cut into 1-inch pieces so it cooks quickly and stays juicy. Chicken breast works beautifully, but you can also use boneless thighs if you prefer a richer flavor.
- Penne Pasta – The ridges and tube shape are perfect for catching the creamy sauce, so every bite is packed with flavor.
- Salt and Black Pepper – Simple seasonings that bring out the natural flavor of the chicken before it’s seared.
- Olive Oil – Used to cook the chicken until it’s beautifully golden while adding a subtle richness.
For the Creamy Parmesan Sauce
- Butter – Creates a rich base for the sauce and helps build layers of flavor.
- Garlic – Fresh minced garlic adds a savory aroma and gives the sauce its signature depth.
- Flour – Whisked with the butter to create a roux, which thickens the sauce into a smooth, creamy consistency.
- Chicken Broth – Adds savory flavor while keeping the sauce light enough to coat the pasta without feeling too heavy.
- Heavy Cream – The secret to an ultra-creamy, velvety sauce that’s rich and indulgent.
- Parmesan Cheese – Freshly grated Parmesan melts into the sauce, adding a nutty, salty flavor and helping create its silky texture.
- Sun-Dried Tomatoes – Their sweet, tangy flavor balances the richness of the cream and adds bursts of flavor throughout the dish.
- Paprika – Adds a subtle warmth and enhances the color of the sauce without making it spicy.
- Dried Italian Seasoning – A blend of herbs that brings classic Italian-inspired flavor to every bite.
- Fresh Basil – Sprinkled over the finished pasta for a pop of freshness and color that perfectly complements the creamy sauce.
Marry Me Chicken Pasta
Ingredients
- 1 ½ lbs boneless skinless chicken, cut into 1-inch pieces
- 10 oz penne pasta
- ¼ tsp pepper
- 1 tsp salt
- 1 tbsp olive oil
Sauce
- 3 tbsp butter
- 2 tsp garlic, minced
- 3 tbsp flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup parmesan cheese, grated
- 1 cup sun-dried tomatoes, drained
- 1 tsp paprika
- 2 tsp dried Italian seasoning
- Fresh basil, for garnish
Instructions
Step 1: Cook the Pasta
- Cook the penne pasta according to the package instructions until al dente. Drain and set aside. (Hold back a little pasta water just in case you want a thinner sauce!)
Step 2: Sear the Chicken
- Season chicken pieces with salt & pepper.Heat olive oil in a large skillet over medium-high heat.Cook the chicken for 6-8 minutes, flipping once, until golden and cooked through.Transfer to a plate. (No need to wash the pan—this is where the magic happens!)
Step 3: Make the Sauce
- In the same skillet, melt butter over medium heat.Add garlic and sauté for 30 seconds until fragrant.Sprinkle in flour, whisking to make a paste.Slowly whisk in chicken broth, heavy cream, and parmesan cheese until smooth and creamy.Stir in sun-dried tomatoes, paprika, and Italian seasoning.Simmer for a few minutes until the sauce thickens up. (It should coat the back of a spoon!)
Step 4: Bring it All Together
- Return the chicken to the skillet and toss to coat in that creamy goodness.Add the cooked pasta and stir well. If the sauce is too thick, add a splash of pasta water until it reaches your desired consistency.Taste and season with salt & pepper as needed.
Step 5: Garnish & Serve!
- Sprinkle with fresh basil and extra parmesan (because you can never have too much!).Serve hot and watch everyone fall in love with this dish!
Notes
Bonus Tips:
- Want more protein? Add crispy bacon or pancetta!
Make it spicy! A pinch of red pepper flakes adds a nice kick.
Need a gluten-free version? Swap the flour for cornstarch and use GF pasta.
Leftovers? No Problem!
Store in an airtight container in the fridge for 3-4 days. Reheat on the stove with a splash of milk to bring back that creamy texture.Nutrition
1. Can I make Marry Me Chicken Pasta ahead of time?
Absolutely! You can make the sauce and cook the chicken a day ahead, then simply cook the pasta fresh when you’re ready to eat. Freshly cooked pasta has the best texture, and it only takes a few minutes, so it’s worth the extra step.
2. What other pasta shapes can I use?
Penne is my first choice because it catches all that creamy sauce inside the tubes, but don’t let that stop you if it’s not in the pantry. Rigatoni, fusilli, rotini, ziti, or even fettuccine all work beautifully. Really, if it holds sauce, it’ll work here.
3. How do I keep the sauce creamy?
The easiest trick is to save a little of the pasta cooking water before draining. If the sauce thickens too much after adding the pasta, stir in a splash of that starchy water. It loosens the sauce while keeping it silky and glossy instead of watery.
4. Can I freeze it?
You can, but I think this pasta is at its best fresh. Cream-based sauces sometimes separate after freezing and reheating, and the pasta tends to soften more than I’d like. If you do have leftovers, they’re much better kept in the fridge for 3 to 4 days.
5. What’s the best way to reheat leftovers?
Warm it gently over low heat on the stovetop or in short bursts in the microwave. Add a splash of milk, cream, or chicken broth as it reheats to bring the sauce back to its creamy, velvety consistency. It’ll taste almost as good as it did on day one.
