Marry Me Chicken Pasta has quickly become a favorite in my kitchen not just for its indulgent flavor, but for what it gives back after a long day: comfort, ease, and a dish that feels like love in a bowl. The moment those sun-dried tomatoes hit the pan with butter and garlic, the kitchen smells like a cozy Italian trattoria.
But what really makes this pasta recipe special is how it brings restaurant-level richness to your table in under 30 minutes without the fuss.
The main reason this dish is trending all over food blogs and social media? It’s the creamy, dreamy sauce that clings perfectly to every bite of penne.
Add in tender bites of seared chicken, a hint of paprika warmth, and the tangy punch of sun-dried tomatoes, and you’ve got yourself a serious weeknight winner. Plus, this dish is surprisingly customizable ideal for family dinners, romantic date nights, or solo leftovers that still feel like a treat the next day.
Pair it with a crisp Caesar Salad for crunch or a fruity Italian Soda to balance the richness. Sometimes, one bite really can change your dinner plans for good.
From My Table To Yours: Why This Recipe Matter?
Here’s why this dish has become a go-to in my kitchen—and why I think you’ll fall for it too:
- Flavor That Hooks You Instantly: From the very first bite, I knew this recipe was a keeper. The tangy sun-dried tomatoes, nutty parmesan, and creamy sauce come together like magic. It’s rich, layered, and full of bold flavor.
- Weeknight-Friendly with Minimal Cleanup: This has become a staple in my busy weeknight rotation. Just one skillet for the chicken, one pot for the pasta—done in under 30 minutes. No mess, no stress.
- Great for Dietary Swaps: I’ve tried it with gluten-free penne and even dairy-free cream alternatives. It still holds up beautifully, which makes it super easy to adapt for guests or family with specific needs.
- Kid-Approved (and Picky-Eater Safe!): My family asks for it all the time now. My picky eater even gave it the nickname “the creamy red pasta.” That says everything.
- Balanced and Versatile: The best part? It’s indulgent without being too heavy. I love pairing it with a light Caesar Salad or fizzy Italian Soda to keep things fresh and balanced.
Marry Me Chicken Pasta Recipe
Equipment
- Large skillet or sauté pan
- Large pot for boiling pasta
- Tongs or Spatula
- Knife and Cutting Board
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
Sauce:
- 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
- Cook penne pasta in salted water according to package directions. Drain and set aside.
- Season chicken with salt and pepper. Sauté in olive oil until golden and cooked through. Remove from pan.
- In the same pan, melt butter. Add garlic and cook for 1 minute until fragrant.
- Whisk in flour and cook for 1–2 minutes to form a roux.
- Slowly pour in chicken broth, whisking constantly. Add heavy cream and bring to a gentle simmer.
- Stir in parmesan, sun-dried tomatoes, paprika, and Italian seasoning. Simmer until thickened.
- Add cooked chicken and pasta back into the sauce. Toss to coat evenly.
- Garnish with fresh basil and serve warm.
Nutrition
Flavor-Filled Tips From My Kitchen To Yours!
1. Lightly toast your flour before adding the broth: Let the flour cook for a full minute or two until it smells slightly nutty. This deepens the flavor of your roux and prevents that raw flour taste.
2. Don’t skip draining and patting your sun-dried tomatoes: They often come packed in oil. Patting them dry helps the sauce stay silky—not greasy and lets the tomato flavor really shine through.
3. Use freshly grated parmesan not pre-shredded: I know it’s tempting to grab the bagged stuff, but freshly grated parmesan melts smoother and adds a sharper, more authentic bite to the sauce.
4. Let the sauce simmer briefly before adding the chicken and pasta: This gives the flavors a minute to concentrate, especially the garlic and sun-dried tomato. Just 2-3 minutes makes a big difference.
5. Add a splash of reserved pasta water if needed: If your sauce thickens more than you like, stir in a bit of the starchy pasta water. It helps loosen things up while keeping that creamy texture.
6. Finish with fresh basil only at the end: Cooking basil too long dulls its flavor. Add it right before serving for that bright, herby lift.
7. Let the pasta sit for 3–5 minutes off heat: This allows the sauce to cling and thicken just right no soupy puddles, just creamy perfection.
Quick Questions?
Q. Can I use a different pasta shape?
Ans: Absolutely! Penne works great, but rotini, rigatoni, or even fettuccine will hold the creamy sauce just as well.
Q. Can I make this ahead of time?
Ans: Yes, but it’s best served fresh. If making ahead, keep the pasta and sauce separate, then combine and reheat gently with a splash of broth or cream.
Q. Can I use chicken thighs instead of breasts?
Ans: Totally! Thighs add extra juiciness and flavor. Just make sure they’re boneless and cooked through before adding to the sauce.
Q. Is this recipe spicy?
Ans: Not really—just a hint of warmth from the paprika. If you like heat, add a pinch of red pepper flakes while the sauce simmers.
Q. Can I freeze leftovers?
Ans: I wouldn’t recommend freezing the full dish—the cream sauce can separate. But you can freeze the cooked chicken and sun-dried tomato base, then add fresh cream and pasta later.
