On busy evenings when you want something comforting but still special, this Marry Me Chicken Pasta feels like a small reward at the end of the day.
As the garlic and onion soften in the pan, the kitchen fills with rich, savory aromas, and a creamy parmesan sauce slowly comes together with sun-dried tomatoes and tender chicken.
Warm, indulgent, and deeply satisfying, this is the kind of dinner you linger over — simple enough for a weeknight, yet special enough to feel memorable.
For Marry Me Chicken Pasta
- Pasta – Use any dried pasta you like. Short shapes work especially well for catching the creamy sauce.
- Olive Oil – Used to sauté the onion and build the flavor base.
- Onion – Finely chopped onion adds sweetness and depth to the sauce as it softens.
- Garlic – Fresh minced garlic brings bold, savory flavor to the dish.
- Butter – Adds richness and helps create a smooth, flavorful sauce.
- Chicken Breasts – Cut into bite-size pieces so they cook quickly and stay juicy.
- Italian Seasoning, Smoked Paprika, Red Pepper Flakes, Garlic Powder, Salt, and Pepper – This blend seasons the chicken and gives it a balanced mix of savory, smoky, and lightly spicy notes.
- Heavy Cream – Forms the base of the rich, creamy sauce.
- Parmesan Cheese – Adds saltiness and depth while helping thicken the sauce.
- Sun-Dried Tomatoes – Bring a tangy, slightly sweet contrast that makes the sauce extra flavorful.
- Basil – Used as a fresh garnish to brighten the finished dish.
To Die For Marry Me Chicken Pasta
This is a weeknight-friendly pasta that delivers big flavor fast. Al dente pasta and bite-size chicken are coated in a rich, creamy sauce built with garlic, parmesan, and sun-dried tomatoes. It’s comforting, indulgent, and perfect for adding to your regular dinner lineup.
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Servings: 6
Notes
Ingredients
- 8 oz dried pasta of choice, half standard box
- 1 Tablespoon olive oil
- ½ cup onion, finely chopped
- 3–4 cloves garlic, minced
- 1 Tablespoon butter
- 1 pound chicken breasts, cut into bite-size pieces
- ½ teaspoon EACH Italian seasoning, smoked paprika, red pepper flakes, garlic powder, salt, pepper
- 1 cup heavy cream
- ½ cup parmesan cheese, grated
- ½ cup sun-dried tomatoes, chopped
- Basil leaves, for garnish
Instructions
- Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook until al dente. Before draining, reserve ½ cup of the pasta water.
- While the pasta cooks, heat the olive oil in a large heavy-duty pan over medium-high heat. Add the onion and cook for 2–3 minutes, until soft and translucent.
- Stir in the garlic and butter and cook for about 30 seconds. Add the chicken along with all the seasonings, then sauté for 3–5 minutes, until the chicken is browned and fully cooked.
- Pour in the heavy cream, reserved pasta water, parmesan cheese, and sun-dried tomatoes. Bring the mixture to a gentle simmer and cook for 3–4 minutes, stirring occasionally. Taste and adjust salt as needed.
- Add the cooked pasta directly to the pan and toss until everything is evenly coated. Finish with fresh chopped basil if desired and serve right away.
- What kind of pasta works best here?
Pretty much anything you’ve got will do. Penne, rigatoni, fettuccine, spaghetti — they all work beautifully. Just make sure you cook it until just al dente so it doesn’t go soft once it hits the sauce.
- I don’t have sun-dried tomatoes — can I still make this?
Absolutely. You’ll miss that punchy, slightly tangy hit, but roasted red peppers or even fresh cherry tomatoes will still give you a lovely result. Different vibe, still delicious.
- How do I know the chicken is cooked properly?
The chicken pieces should be golden on the outside and completely white inside. If you’re using a thermometer, you’re aiming for 165°F / 74°C. Bite-size pieces cook fast, so don’t wander off!
- Can this be made ahead?
Yes, with one small tweak. Cook the sauce and pasta separately, then store them in the fridge. When reheating, warm the sauce gently and loosen it with a splash of cream or pasta water before tossing the pasta through. This keeps everything creamy instead of stodgy.
- Help — my sauce is too thick!
No stress. This is exactly why we save pasta water. Add a little splash at a time until the sauce loosens and turns silky again. A bit of milk or cream works too if needed.
