Marry Me Chicken Pasta is the kind of creamy, dreamy dinner that makes everyone at the table go quiet in the best way. Tender golden chicken, rich Parmesan sauce, and sun-dried tomatoes tossed with penne pasta. It is one of those recipes that earns its name the moment you take the first bite.
I still remember the first time I made this on a busy Tuesday night when I was desperately trying to skip the takeout call. My family cleaned their plates and my youngest asked if we could have it again the very next day. That is when I knew this recipe had earned a permanent spot in our dinner rotation. It comes together in about 35 minutes, uses simple pantry staples, and delivers full-on restaurant flavor without the effort. Make this tonight.
Table of Contents
Ingredients for Marry Me Chicken Pasta
After making this dish more times than I can count, I have learned that a few quality swaps make all the difference. I always use freshly grated Parmesan because it melts so much smoother into the sauce than the pre-shredded kind. If you love creamy chicken pasta recipes, you will want to bookmark this one alongside my Creamy Garlic Parmesan Chicken Pasta for busy weeknights.
- 1½ lbs boneless, skinless chicken breast (cut into 1-inch pieces)
- 10 oz penne pasta
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- 3 tbsp butter — I recommend unsalted so you can control the seasoning yourself
- 2 tsp garlic, minced — my preference is fresh garlic over jarred for the brightest flavor
- 3 tbsp all-purpose flour
- 2 cups low-sodium chicken broth — in my experience, low-sodium gives you much better control over the final taste
- 1 cup heavy cream
- 1 cup grated Parmesan cheese (freshly grated is best)
- 1 cup sun-dried tomatoes, drained and chopped — I usually grab the oil-packed kind for extra richness
- 1 tsp paprika
- 2 tsp dried Italian seasoning
- Salt and black pepper, to taste
- Fresh basil, for garnish
Step-by-Step Instructions
I recommend reading through all the steps before you start. Having everything prepped and ready makes this Marry Me Chicken Pasta come together smoothly from start to finish.
Step 1: Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente, about 10 to 12 minutes. Before draining, scoop out and save ½ cup of pasta water. This starchy liquid is your secret weapon if the sauce gets too thick later. Drain and set the pasta aside.
Step 2: Season the chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 6 to 8 minutes, stirring occasionally, until deep golden brown and cooked through to 165°F. Do not crowd the pan or the chicken will steam instead of sear. Remove to a plate and set aside.
Step 3: Reduce heat to medium. Melt butter in the same skillet, scraping up all those flavorful browned bits from the bottom. Add minced garlic and cook for about 30 seconds until it smells fragrant. Sprinkle in the flour and whisk constantly for 1 minute to cook out the raw flour taste and form a smooth roux. If you skip this step, your sauce will taste like raw flour — so do not rush it.
Step 4: Slowly pour in the chicken broth while whisking continuously to keep the sauce lump-free. Add the heavy cream and bring everything to a gentle simmer. Stir in the Parmesan until fully melted and the sauce looks silky. Add the sun-dried tomatoes, paprika, and Italian seasoning. Simmer for 3 to 4 minutes until the sauce thickens and coats the back of a spoon. If the sauce looks too thin after 4 minutes, give it another minute or two on low heat.
Step 5: Return the cooked chicken and drained pasta to the skillet. Toss gently until every piece is coated in that gorgeous creamy sauce. If it feels too thick, stir in a splash of the reserved pasta water a little at a time. Taste and adjust seasoning. Finish with fresh basil and extra Parmesan on top before serving.
What to Serve with Marry Me Chicken Pasta
This rich and creamy dish pairs best with sides that add freshness, crunch, or something light to balance the bold sauce. Here are my top picks for the best sides for Marry Me Chicken Pasta:
Garlic Bread: A crusty slice of Easy Garlic Bread with Sliced Bread is practically made for mopping up that creamy Parmesan sauce. The crunch is a perfect contrast to the soft pasta.
Homemade Cheesy Breadsticks: If you want to take the bread situation up a notch, these Homemade Cheesy Breadsticks pull and stretch beautifully alongside the creamy pasta sauce. A real crowd-pleaser for family dinners.
Garlic Roasted Vegetables: The slightly earthy, caramelized flavor of Garlic Roasted Vegetables pairs beautifully with the savory, creamy sauce and adds a pop of color and nutrition to the plate.
Cold Pasta Salad: A bright and refreshing Cold Pasta Salad on the side adds a welcome contrast in temperature and flavor, cutting through the richness of the sauce and rounding out the meal nicely.
Simple Green Salad: A crisp green salad with a light lemon vinaigrette cuts right through the richness of the dish and keeps the meal balanced. This is my go-to when I want something quick on the side.
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Storage and Serving Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some of the sauce as it sits, which is totally normal.
When reheating, I recommend warming it gently on the stovetop over medium-low heat with a splash of chicken broth or water to bring the sauce back to life. The microwave works too — reheat in 60-second intervals and stir in between for even heating. Do not freeze this dish, as the cream-based sauce tends to separate once thawed.
Pro tip: This dish also works great as a meal prep option. Make a big batch and enjoy it for weekday lunches. You can swap the penne for any short pasta shape you have on hand, like rigatoni or farfalle.
If you love this recipe, you might also enjoy my Marry Me Chicken Meatballs for another take on those same bold flavors, or try my Marry Me Chicken Soup Recipe for a cozy variation the whole family will love. Fans of creamy pasta nights should also check out my Creamy Cajun Chicken Pasta and Chicken Mozzarella Pasta for more easy weeknight ideas. And if you are into creamy sun-dried tomato dishes in general, my Creamy Tuscan Chicken is definitely worth a look.
FAQs
Can I use chicken thighs instead of chicken breast?
Yes. Boneless, skinless chicken thighs work great here and stay extra juicy. Cook them the same way and make sure they reach 165°F internal temperature before removing from the pan.
Can I make Marry Me Chicken Pasta ahead of time?
You can make the sauce ahead and store it separately from the cooked pasta for up to 2 days in the fridge. Combine and reheat together when ready to serve for the best texture.
Can I make this dish lighter?
You can substitute half-and-half for the heavy cream to reduce the fat content. The sauce will be slightly thinner but still creamy and delicious. Whole milk is not recommended as it may cause the sauce to break.
Conclusion
Marry Me Chicken Pasta is one of those recipes that looks impressive but is genuinely simple to pull off on any weeknight. With its creamy Parmesan sauce, golden chicken, and bold sun-dried tomato flavor, it is the kind of meal your whole family will ask for again and again. Give this one a try and see for yourself.
Marry Me Chicken Pasta
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente, about 10 to 12 minutes. Reserve 1/2 cup pasta water before draining. Set pasta aside.
- Season chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 6 to 8 minutes until golden brown and cooked through to 165°F. Do not crowd the pan. Remove to a plate.
- Reduce heat to medium. Melt butter in the same skillet, scraping up browned bits. Add garlic and cook 30 seconds until fragrant. Sprinkle in flour and whisk constantly for 1 minute to form a roux and cook out the raw flour taste.
- Slowly whisk in chicken broth to prevent lumps. Add heavy cream and bring to a gentle simmer. Stir in Parmesan until melted and smooth. Add sun-dried tomatoes, paprika, and Italian seasoning. Simmer 3 to 4 minutes until sauce thickens and coats the back of a spoon. If still thin, simmer 1 to 2 minutes more.
- Return chicken and pasta to the skillet. Toss until fully coated. Add reserved pasta water a splash at a time if sauce is too thick. Adjust seasoning with salt and pepper. Garnish with fresh basil and extra Parmesan before serving.
