Marry Me Chicken Pasta

There is a reason they call this Marry Me Chicken Pasta, and let me tell you, it lives up to the name. I have seen plenty of food trends come and go in my years in the kitchen, but this dish is one that truly sticks. It reminds me of a Sunday potluck at the community hall back in the Midwest, where the table was groaning under the weight of all that good food.

The first time I made this, the smell of roasting chicken and herbs drifting through the house reminded me of my grandma’s farmhouse. It takes the comfort of a classic creamy pasta and elevates it just enough to feel fancy, yet it is simple enough for a Tuesday night dinner. That creamy sauce, studded with tangy sun-dried tomatoes, clings to every noodle, and the tender chicken makes it a hearty meal that satisfies even the biggest appetites in my family. Time to get our hands floury!

What Makes This Marry Me Chicken Pasta So Special

In my house, we believe that a good meal does not have to take all day, but it should always taste like it did. This Marry Me Chicken Pasta strikes that perfect balance.

• High Protein Content: With about 45 grams of protein per serving, it is a filling option that keeps my family energized.
• Restaurant Flavor at Home: The rich parmesan and sun-dried tomato sauce tastes like it came from an Italian bistro, right from your own stove.
• One-Pot Wonder: We keep the cleanup simple, which means more time around the table and less time at the sink.
• Quick Comfort: Ready in under an hour, it fits perfectly into those busy evenings when you need something warm and comforting.
• Adaptable Ingredients: It uses simple staples I bet you have in your pantry right now.

If you love the classic version of this dish, you should also try my original Marry Me Chicken recipe or the set-and-forget Crockpot Marry Me Chicken for an even easier weeknight win.

The Building Blocks

Over the years, I have learned that the quality of your ingredients really shines through in simple dishes.

• Boneless Skinless Chicken Breasts: I usually stick with breasts for a leaner meat, but thighs work beautifully if you prefer that extra bit of juiciness. Cutting them into 1-inch pieces ensures they cook quickly and evenly.
• Sun-Dried Tomatoes: These little gems are the star of the show. I always use the oil-packed variety because they are plump and full of intense, sweet-tart flavor that you just cannot get from fresh tomatoes in a sauce.
• Heavy Cream: This creates that luscious, velvety texture we all love. I bring it to room temperature before adding it to the hot pan to prevent any curdling.
• Parmesan Cheese: Please, if you have the time, grate your own! It melts so much smoother than the pre-grated stuff and adds a wonderful salty depth.
• Italian Seasoning: A simple blend of basil, oregano, and thyme ties everything together. It is the classic taste of home.

Betty’s Tested Technique

I have broken this down into easy steps so you can follow along with confidence.

Step 1. Boil the penne pasta in a large pot of salted water until al dente. Drain and set aside.

Step 2. Cut the chicken into 1-inch bite-sized pieces and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 6 to 8 minutes until cooked through. Transfer to a plate.

Step 3. In the same skillet, melt butter over medium heat. Add garlic and saute for 30 seconds until fragrant. Stir in flour to make a paste.

Step 4. Gradually whisk in chicken broth, then add heavy cream and Parmesan cheese, stirring until smooth. Stir in sun-dried tomatoes, paprika, and Italian seasoning. Simmer until thickened.

Step 5. Add cooked chicken and drained pasta to the sauce. Stir well to coat everything. Taste and season with extra salt and pepper if needed.

Step 6. Garnish with fresh basil and serve immediately.

Keeping This Marry Me Chicken Pasta Fresh

If you are lucky enough to have leftovers, they store beautifully, though the sauce does tend to thicken up a bit in the cold.

Refrigerator Storage:
I typically store leftovers in an airtight container for up to 4 days. The flavors actually meld together even more overnight, making it a delicious lunch for the next day.

Reheating Methods:
For the best texture, I reheat it gently on the stovetop over medium-low heat. You will likely need a splash of chicken broth or a little extra cream to loosen the sauce back up to its original creamy consistency.

Freezing Guidelines:
While you can freeze this dish for up to 2 months, cream sauces can sometimes separate. If I plan to freeze it, I often undercook the pasta slightly so it does not get mushy when reheated.

Perfect Partners for Marry Me Chicken Pasta

To round out this meal, I love serving it with sides that offer a little contrast to the rich, creamy pasta.

• Perfect Parmesan Garlic Bread: Essential for mopping up every last drop of that delicious sauce!
• Maple Glazed Carrots and Brussels Sprouts: A simple veggie side that adds a nice crunch and color to the plate.
• Green Salad with Lemon Vinaigrette: The acidity cuts right through the richness of the sauce.

FAQs

Marry Me Chicken Pasta

This creamy Marry Me Chicken Pasta features tender chicken, sun-dried tomatoes, and a rich parmesan sauce. A high-protein family favorite ready in under an hour.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 32 minutes mins

Total Time 47 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Italian-American

Calories: 800

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lb boneless skinless chicken breasts cut into 1-inch pieces
• 1 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp pepper
• 10 oz penne pasta
• 1 cup drained sun-dried tomatoes oil-packed
• 3 tbsp butter
• 2 cups chicken broth
• 2 tsp dried Italian seasoning
• 1 cup grated Parmesan cheese
• 1 tsp paprika
• 1 cup heavy cream room temperature
• 3 tbsp flour
• 2 tsp minced garlic fresh preferred
• Fresh basil torn for garnish

Equipment

• large pot
• large skillet
• whisk
• Knife and cutting board

Method

 

1. Boil the penne pasta in a large pot of salted water according to package instructions until al dente. Drain the pasta and set aside.
2. Cut the chicken into 1-inch bite-sized pieces and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 6 to 8 minutes until no longer pink and cooked through. Transfer to a plate.
3. In the same skillet, melt butter over medium heat. Add minced garlic and saute for 30 seconds. Stir in flour to make a paste.
4. Gradually whisk in chicken broth, then add heavy cream and Parmesan cheese, stirring until smooth. Stir in sun-dried tomatoes, paprika, and Italian seasoning. Simmer until thickened.
5. Add cooked chicken and drained pasta to the sauce. Stir to coat well and season with extra salt and pepper if needed.
6. Garnish with fresh basil and serve.

Notes

Use Kerrygold butter for extra richness. Save pasta water to thin sauce if necessary.