Best Marry Me Chicken Pasta Recipe

Marry Me Chicken Pasta brings restaurant-quality Italian-American comfort right to your dinner table, and I promise you’ll understand why it earned such a romantic name after the first creamy, flavor-packed bite. This isn’t just another pasta dish; it’s the kind of meal that has people asking for seconds before they’ve finished their first plate.

Let me tell you, the first time I made this Marry Me Chicken Pasta was for a Sunday supper when my daughter brought her boyfriend home to meet the family. I’d heard about this dish from a friend at church, and something told me it was exactly what I needed for that special evening. As the chicken sizzled in the skillet and those sun-dried tomatoes started releasing their sweet, tangy aroma into the creamy parmesan sauce, I knew I’d made the right choice. The kitchen filled with the most incredible smell: garlic, herbs, and that rich cream sauce all mingling together. When we sat down to eat, you could’ve heard a pin drop at that table. Everyone was too busy savoring every bite to talk. My future son-in-law went back for thirds, and my husband declared it the best pasta I’d ever made. Three months later at their engagement party, my daughter whispered to me with a smile, “Mom, I think your chicken pasta might’ve sealed the deal.” Now it’s become our family’s celebration meal, and I make it whenever someone has good news to share. Time to get your skillet ready for some kitchen magic.

What Makes This Marry Me Chicken Pasta So Special

I’ve been making this Marry Me Chicken Pasta for years now, and it’s become one of those recipes I turn to when I want to impress without spending hours in the kitchen. There’s something about the way the sun-dried tomatoes and parmesan work together that just feels fancy, even though it’s simple enough for a Tuesday night.

• Uses everyday ingredients you can find at any grocery store, no specialty shopping required
• Comes together in just 40 minutes from start to finish, perfect for busy weeknights or last-minute dinner guests
• Delivers rich, restaurant-style flavor with that signature creamy parmesan sauce that coats every piece of pasta
• Features perfectly seared chicken that stays tender and juicy in the sauce
• Adapts easily to what you have on hand: swap the penne for rigatoni, use half-and-half instead of cream, or adjust the spice level
• Makes incredible leftovers that taste even better the next day when the flavors have married together

I love that this dish looks and tastes like something from an Italian bistro, but it’s forgiving enough that even my teenage granddaughter makes it successfully when she’s home from college.

Ingredient Spotlight

Boneless skinless chicken breast forms the protein foundation of this dish, and I always slice mine into even pieces so they cook uniformly and sear beautifully to create that golden-brown crust that adds so much flavor.

Olive oil and butter work together for searing. The oil prevents burning while the butter adds richness and helps create those wonderful browned bits on the bottom of the pan that flavor our sauce.

Garlic brings aromatic depth to the cream sauce, and I’ve learned that mincing it finely and cooking it for just 30 seconds releases its flavor without any bitterness.

All-purpose flour creates the roux that thickens our sauce to that perfect creamy consistency that clings to the pasta without being gummy.

Chicken broth and heavy cream combine to make the luxurious sauce base. The broth adds savory depth while the cream provides that silky, restaurant-quality texture we’re after.

Freshly grated parmesan cheese melts smoothly into the sauce and adds that nutty, salty flavor that makes this dish so addictive. I never use the pre-grated kind for this recipe because freshly grated melts so much better.

Sun-dried tomatoes are the secret ingredient that sets this Marry Me Chicken Pasta apart. They add sweet, concentrated tomato flavor and a pop of color that makes the dish look as good as it tastes.

Smoked paprika and Italian seasoning layer in warmth and herbal notes that complement the richness of the cream sauce beautifully.

Penne pasta holds the creamy sauce in all those little tubes, though I’ve also had great success with rigatoni or fusilli when that’s what I have in my pantry.

How to Make Marry Me Chicken Pasta

Step 1. I always start by patting my chicken pieces completely dry with paper towels and seasoning them generously with salt and pepper. This simple step ensures you’ll get that beautiful golden sear that adds so much flavor to the finished dish.

Step 2. Heat your olive oil in a large skillet over medium-high heat until it shimmers (about 2 minutes), then add the chicken in a single layer without crowding. Here’s the key I learned early on: resist the urge to move it around, letting it sear undisturbed for 3 to 4 minutes per side until golden brown and cooked to 165°F.

Step 3. After removing the chicken to a plate, reduce the heat to medium and melt the butter in those flavorful browned bits left behind, then add your garlic and sauté for just 30 seconds. I’ve found that any longer and it turns bitter.

Step 4. Sprinkle the flour over the melted butter and whisk constantly for 1 to 2 minutes to cook out the raw flour taste and create a smooth, golden roux that will thicken your sauce perfectly.

Step 5. Betty’s tip: pour in the chicken broth slowly while whisking continuously to prevent any lumps from forming, then add the heavy cream and keep whisking until the sauce thickens enough to coat the back of a spoon, which usually takes 3 to 4 minutes.

Step 6. Stir in the freshly grated parmesan cheese and watch it melt into the sauce until completely smooth, then add those sun-dried tomatoes, smoked paprika, and Italian seasoning, letting everything simmer gently for 2 to 3 minutes while your pasta cooks.

Step 7. Through years of making this Marry Me Chicken Pasta, I’ve learned to cook the pasta to al dente according to package directions. It’ll continue softening slightly in the sauce, so you want it to have a little bite when you drain it.

Step 8. Return your seared chicken to the skillet and let it simmer in that gorgeous sauce for 2 minutes to soak up all those flavors, then toss in your drained pasta and stir until every piece is luxuriously coated.

Step 9. I always garnish with fresh chopped basil right before serving. It adds a bright, fresh note that cuts through the richness and makes the dish look restaurant-worthy.

Keeping This Marry Me Chicken Pasta Fresh

I typically store leftovers in an airtight container in the refrigerator, where they’ll stay fresh for 3 to 4 days. The sauce thickens as it sits, which is completely normal with cream-based pasta dishes. In my kitchen, I’ve found that this Marry Me Chicken Pasta actually develops even more flavor the next day as all those ingredients have more time to meld together.

For the best texture when reheating, I always use my skillet over low heat rather than the microwave. Betty’s reheating method works beautifully: add 2 to 3 tablespoons of cream or chicken broth to the pan along with your pasta, and stir gently as it warms through. This loosens the sauce back to its original creamy consistency and prevents the pasta from drying out. It usually takes about 5 to 7 minutes over low heat, stirring occasionally, to get everything heated through and looking as good as it did fresh from the stove.

I don’t recommend freezing this dish because cream-based sauces tend to separate and become grainy when thawed, which affects both the texture and appearance. If you’re planning to make a big batch, I’d suggest cooking only what you’ll eat within those 3 to 4 days and saving the extra ingredients for a fresh batch later in the week.

Perfect Partners for Marry Me Chicken Pasta

Garlic bread or crusty Italian bread is essential for soaking up every last bit of that incredible creamy sauce. I brush mine with butter, garlic, and parsley before toasting for an extra-special touch.

Classic Caesar salad provides the perfect crisp, fresh contrast to the rich pasta, and the garlicky, tangy dressing complements the Italian flavors beautifully without competing with them.

Roasted asparagus or green beans add a pop of color and a slightly charred, earthy flavor that balances the creaminess of the Marry Me Chicken Pasta. I toss mine with olive oil, salt, and lemon zest.

Caprese salad with fresh tomatoes, mozzarella, and basil brings bright, summery flavors that lighten up the meal while staying true to the Italian-inspired theme.

Roasted Brussels sprouts might sound unexpected, but their slight bitterness and caramelized edges provide wonderful contrast to the sweet sun-dried tomatoes and rich cream sauce.

Sautéed spinach with garlic takes just 5 minutes to prepare and adds nutritious greens to round out your plate. My family appreciates having something light alongside this indulgent pasta.

For more Italian-inspired comfort food, you might enjoy my Sun-Dried Tomato Chicken Orzo, which features similar Mediterranean flavors. If you’re looking for another creamy pasta dish, my Creamy Garlic Beef Pasta is equally satisfying. For a lighter chicken option to round out your meal planning, try my Street Corn Chicken Rice Bowls.

FAQs

Best Marry Me Chicken Pasta

Rich creamy pasta with sun-dried tomatoes and tender chicken in a parmesan cream sauce that delivers restaurant-quality flavor in just 40 minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 620

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb boneless skinless chicken breast sliced or cubed
• Salt and pepper to taste
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter
• 4 cloves garlic minced
• 2 tablespoons all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• 1/2 cup freshly grated parmesan cheese
• 1/2 cup sun-dried tomatoes oil-packed, drained and chopped
• 1 teaspoon smoked paprika
• 1 teaspoon dried Italian seasoning
• 8 oz penne pasta
• Fresh basil chopped, for garnish

Equipment

• large skillet
• whisk
• Large pot for pasta
• Cutting board and knife

Method

 

1. Season chicken pieces generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add chicken in a single layer and sear without moving for 3 to 4 minutes per side until golden brown and cooked through to 165°F. Remove chicken to a plate and set aside.
2. Reduce heat to medium and melt butter in the same skillet, scraping up any browned bits from the chicken. Add minced garlic and sauté for 30 seconds until fragrant but not browned. Sprinkle flour over the butter and whisk constantly for 1 to 2 minutes to create a smooth roux.
3. Slowly pour in chicken broth while whisking continuously to prevent clumping, then add heavy cream. Keep whisking until the sauce thickens enough to coat the back of a spoon, about 3 to 4 minutes. Stir in parmesan cheese until completely melted and smooth.
4. Add sun-dried tomatoes, smoked paprika, and Italian seasoning to the sauce. Let it simmer gently for 2 to 3 minutes to marry the flavors. Meanwhile, cook pasta according to package directions until al dente, then drain.
5. Return the seared chicken to the skillet and let it simmer in the sauce for 2 minutes. Toss in the drained pasta and stir until every piece is coated in the creamy sauce. Garnish with fresh basil and serve immediately while hot and creamy.

Notes

Use freshly grated parmesan cheese for best melting results. Don’t move chicken while searing to get golden crust. Cook garlic only 30 seconds to prevent burning. Whisk continuously when adding liquids to prevent clumps. Cook pasta to al dente for best texture. For a lighter option, substitute half-and-half for heavy cream. Add a pinch of crushed red pepper for extra heat if desired.