There are some meals that go beyond comfort food and step right into love-at-first-bite territory—and this Marry Me Chicken Pasta is exactly that kind of dish. Rich, velvety, and bursting with flavor, it’s the kind of meal that turns a quiet dinner into something unforgettable.
People love it for its creamy sun-dried tomato sauce, tender chunks of seared chicken, and a whisper of garlic and Italian seasoning that brings everything together in perfect harmony. The best part? It’s simple enough for a weeknight but impressive enough for date night.
I first made this dish on a random Tuesday when I needed something cozy but not boring. After one bite, my partner looked at me and said, “You need to make this again. Soon.” And just like that it became a regular favorite.
Pair it with a bright and fresh Caprese Salad and a chilled glass of Sparkling White Sangria to create a well-rounded meal that feels both elegant and effortless.
The real win? This pasta satisfies that craving for something indulgent without going overboard. In fact, creamy pasta dishes like this can be surprisingly balanced, especially when made at home with control over sodium and quality ingredients.
Make it once, and you’ll understand the name.
Why This Is My Go-To Recipe?
- It instantly became a household favorite: Every time I make this, someone asks for seconds—and the leftovers are even better the next day.
- It fits my “lazy gourmet” lifestyle: The ingredients are simple, but the flavors taste like I spent hours in the kitchen.
- I’ve played with add-ins over time: Sometimes I throw in spinach or swap penne for fettuccine—it’s super flexible.
- It’s a creamy indulgence that still feels balanced: Made at home with real ingredients, it beats takeout every time.
- It satisfies emotional hunger: Whether you’re feeding your heart or your family, this dish delivers pure comfort.
Marry Me Chicken Pasta Recipe
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan
- Wooden Spoon or Spatula
- Measuring cups & spoons
- Tongs
- Colander (to drain pasta)
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
- Boil water in a large pot, add salt, and cook the penne pasta until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Season chicken with salt and pepper, then cook until golden and fully cooked. Remove and set aside.
- In the same pan, melt butter and sauté minced garlic for 1 minute.
- Sprinkle in the flour and stir constantly for 1–2 minutes to make a roux.
- Slowly whisk in the chicken broth and heavy cream until smooth and bubbling.
- Stir in parmesan, sun-dried tomatoes, paprika, and Italian seasoning. Simmer for 3–4 minutes until thick and creamy.
- Return chicken to the pan, then add the cooked pasta. Toss everything together to coat well.
- Garnish with fresh basil and serve warm.
Nutrition Info:
| Nutrition | Value |
| Calories | 646kcal |
| Carbohydrates | 51g |
| Protein | 41g |
| Fat | 31g |
| Sugar | 10g |
| Sodium | 962mg |
Best Tips From My Kitchen To Yours!
- Use the oil from the sun-dried tomatoes: Don’t toss it! That flavorful oil adds a deep, tangy richness to the sauce—just sub it in for olive oil when cooking the chicken or garlic.
- Let the sauce rest for a minute: Once everything is mixed and off the heat, give the pasta a minute to sit. It thickens slightly and clings better to the noodles for that creamy, glossy finish.
- Grate your own parmesan: Pre-shredded versions don’t melt as smoothly and can make the sauce grainy. Freshly grated cheese = velvety results.
- Balance with a squeeze of lemon: A little acidity right before serving helps cut the richness and brightens the whole dish. It’s subtle, but it makes a difference.
- Double the sauce if you’re a “saucy pasta” person: This dish is known for its rich, dreamy sauce—so don’t be shy. If you like it super creamy, make 1.5x or 2x the sauce.
- Use reserved pasta water to loosen if needed: If the sauce gets too thick while tossing, a splash of pasta water can bring it back to silky smooth.
Quick Questions?
Q. Can I use chicken thighs instead of breasts?
Ans: Yes! Chicken thighs stay juicier and add extra flavor. Just cut them into similar-sized pieces for even cooking.
Q. Can I make this dish ahead of time?
Ans: You can prep the sauce and chicken in advance, but cook the pasta fresh—it absorbs sauce quickly and can get mushy if left too long.
Q. Can I freeze Marry Me Chicken Pasta?
Ans: It’s best enjoyed fresh, but yes—freeze it in an airtight container for up to 1 month. Reheat gently with a splash of cream or broth.
Q. What if I don’t have sun-dried tomatoes?
Ans: Roasted red peppers or cherry tomatoes (roasted or sautéed) work well as a substitute. You’ll miss that tang, but still get great flavor.
Q. Is this recipe spicy?
Ans: Nope—just flavorful! If you want heat, add a pinch of red pepper flakes when cooking the garlic.
Q. What kind of pasta works best?
Ans: Penne holds the creamy sauce well, but rigatoni, rotini, or even fettuccine work just fine.
