Some meals just feel like home, and this creamy chicken pasta is one of them.
It’s the kind of dish you make when you want something comforting but a little special.
As garlic and sun-dried tomatoes simmer on the stove, the kitchen fills with rich, savory aromas.
A silky Parmesan sauce slowly comes together, coating the pasta until it turns glossy and irresistible.
We’ve been reaching for this recipe often lately.
It’s cozy, indulgent, and surprisingly easy to make, even on busy weeknights.
With one skillet, simple ingredients, and a sauce that clings to every bite,
this is comfort food that feels restaurant-worthy—without the effort.
For Marry Me Chicken Pasta
- Chicken Breasts – Boneless, skinless chicken breasts cook quickly and stay tender when diced into bite-sized pieces.
- Cornstarch – Lightly coats the chicken so it cooks up golden on the outside while staying juicy inside.
- Sun-Dried Tomato Oil – Used for cooking the chicken, this oil adds extra depth and a subtle tomato richness.
- Pasta – Penne, rigatoni, or fettuccine all work well here. Choose a shape that can hold onto the creamy sauce.
- Butter – Adds richness and helps build flavor at the base of the sauce.
- Garlic – Brings a bold, savory aroma that anchors the entire dish.
- Sun-Dried Tomatoes – Provide a sweet, tangy contrast to the creamy sauce and balance the richness.
- Red Pepper Flakes – Optional, but great for adding a gentle heat without overpowering the dish.
- Dried Oregano – Adds a subtle herby note that complements the cream and Parmesan.
- Salt and Pepper – Enhances all the flavors and helps season the chicken and sauce properly.
For the Creamy Parmesan Sauce
- Heavy Cream – Creates the smooth, luxurious base of the sauce.
- Chicken Broth – Lightens the cream and adds savory depth without making the sauce too heavy.
- Parmesan Cheese – Freshly grated Parmesan melts into the sauce, thickening it and adding a rich, salty finish.
For Finishing
- Fresh Basil – Torn and added at the end for a fresh, aromatic contrast to the creamy pasta.
The Best Marry Me Chicken Pasta
Notes
Ingredients
- 4 boneless skinless chicken breasts, diced
- 10 oz pasta (penne, rigatoni, or fettuccine)
- 2 tbsp seasoned oil from sun-dried tomatoes
- 2 tbsp cornstarch (for coating the chicken)
- 1 tbsp butter
- 4 cloves garlic, minced
- 1 cup sun-dried tomatoes, thinly diced
- 1¼ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 cup chicken broth
- 1 tsp red pepper flakes (optional)
- 2 tsp dried oregano
- Salt and pepper, to taste
- ½ oz fresh basil, torn (for garnish)
Instructions
- Cook the pasta
Bring a pot of well-salted water to a boil and cook the pasta until al dente. Reserve ½ cup of the cooking water, then drain the pasta and set aside. - Prepare the chicken
Place the diced chicken in a bowl and toss with cornstarch, dried oregano, salt, pepper, and a pinch of red pepper flakes. - Brown the chicken
Heat the sun-dried tomato oil in a large skillet over medium-high heat. Add the chicken and cook for about 5–6 minutes, stirring occasionally, until golden and crisp on the outside. Transfer the chicken to a plate and set aside. - Sauté the aromatics
In the same skillet, melt the butter. Add the minced garlic and diced sun-dried tomatoes and cook for 2–3 minutes, just until fragrant. - Build the sauce
Pour in the chicken broth and heavy cream. Let the mixture simmer for 3–5 minutes, stirring occasionally. Add the Parmesan cheese and stir until fully melted and the sauce thickens. - Return the chicken
Add the cooked chicken back to the skillet and let it simmer in the sauce for 5 minutes so the flavors meld. - Combine with pasta
Add the cooked pasta to the skillet and toss to coat evenly. Use a splash of reserved pasta water as needed to loosen the sauce. - Finish and serve
Top with torn fresh basil or parsley and extra Parmesan cheese. Serve immediately while warm.
- Hold onto that pasta water: A small splash at the end can transform a thick sauce into a silky one that coats every noodle.
- Use one large skillet: Cooking everything in the same pan captures all the browned bits and builds deeper flavor.
- Grate your own Parmesan: Freshly grated cheese melts smoothly and gives the sauce a richer texture.
- Watch the chicken closely: Bite-sized pieces cook quickly—once golden, they’re ready. Overcooking can make them dry.
- Control the heat: Red pepper flakes are optional and easy to adjust depending on your spice preference.
- Finish with fresh herbs: Adding basil or parsley at the end brightens the dish and balances the creaminess.
1. Can I use a different pasta shape?
Absolutely. Penne, rigatoni, and fettuccine are all excellent here, but don’t stress if you’ve got something else in the pantry. Anything that grabs sauce well will do the job. Just cook it until just al dente and remember to scoop out some pasta water before draining.
2. What if I don’t have sun-dried tomato oil?
No problem at all. Regular olive oil works perfectly fine. You’ll still get plenty of flavor from the sun-dried tomatoes themselves, so this isn’t a dealbreaker.
3. How do I make sure the chicken stays juicy?
Two things matter most: cut the chicken into even, bite-sized pieces, and don’t overcook it. You’re aiming for lightly golden on the outside—about 5 to 6 minutes. It finishes cooking later in the sauce, so don’t push it too far early on.
4. My sauce feels too thick—what should I do?
This is where that reserved pasta water comes in. Add a splash at a time and toss until the sauce loosens up and coats the pasta beautifully. The starch in the water helps everything cling instead of sliding off.
5. Can I make this ahead or reheat leftovers?
Yes! Leftovers reheat well. Warm gently on the stove or in the microwave with a splash of broth, cream, or milk to bring the sauce back to life. Creamy pasta always thickens as it sits, so a little liquid goes a long way.
