Introduction

Marry Me Chicken Pasta is a creamy, flavorful dish that combines tender chicken, sun-dried tomatoes, and a rich Parmesan sauce with perfectly cooked penne pasta. It’s a comforting meal that’s surprisingly easy to prepare and sure to impress your family or guests.

Marry Me Chicken Pasta Recipe - Recipe Image

Ingredients

1 tbsp olive oil
1.5 lb boneless skinless chicken (pounded to even thickness)
0.5 tsp salt
0.25 tsp pepper
10 oz penne pasta
1 cup drained sun-dried tomatoes (oil-packed for best flavor)
3 tbsp butter (Kerrygold recommended for richness)
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 just before serving)

Instructions

Step 1: Boil the penne pasta in a large pot of salted water according to package instructions until al dente. Drain the pasta and set it aside while you prepare the chicken and sauce.
Step 2: Cut the chicken into 1-inch bite-sized pieces. Season with salt and pepper. Heat olive oil in a large skillet over medium-high heat, add chicken pieces, and cook for 6–8 minutes until no longer pink and cooked through. Transfer to a plate and set aside.
Step 3: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Stir in the flour to make a paste.
Step 4: Gradually whisk in the chicken broth, then add the heavy cream and grated Parmesan cheese, stirring until smooth.
Step 5: Stir in the drained sun-dried tomatoes, paprika, and Italian seasoning. Let the sauce simmer a few minutes until it thickens.
Step 6: Add the cooked chicken and drained pasta to the sauce. Stir well to coat everything evenly. Taste and adjust seasoning with salt and pepper if needed.
Step 7: Garnish with torn fresh basil leaves and serve with an optional sprinkle of additional Parmesan cheese for extra flavor and color.

Tips & Variations

Use oil-packed sun-dried tomatoes for the best rich flavor in the sauce.
For an extra touch of heat, add a pinch of red pepper flakes when sautéing the garlic.
Substitute penne with rigatoni or fusilli for a different pasta texture that holds the sauce well.
To lighten the dish, use half-and-half instead of heavy cream, but note the sauce will be less rich and creamy.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth or cream if the sauce thickens too much. Avoid freezing, as the cream-based sauce may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and add extra juiciness and flavor. Just adjust cooking time slightly to ensure they are cooked through.

Can I make this dish ahead of time?

You can prepare the chicken and sauce separately and refrigerate them, then combine with freshly cooked pasta just before serving for best texture and flavor.

Marry Me Chicken Pasta Recipe

Print Recipe

★★★★★

4.7 from 136 reviews

This creamy and flavorful Marry Me Chicken Pasta features tender bite-sized pieces of seasoned chicken cooked in a rich sauce made with sun-dried tomatoes, Parmesan cheese, and Italian seasoning. Paired perfectly with al dente penne pasta, this comforting skillet dish is finished with fresh basil for a deliciously vibrant touch.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Ingredients

Scale

For the chicken:

1 tbsp olive oil
1.5 lb boneless skinless chicken, pounded to even thickness
0.5 tsp salt
0.25 tsp pepper

For the pasta:

10 oz penne pasta

For the sauce:

1 cup drained sun-dried tomatoes (oil-packed for best flavor)
3 tbsp butter (Kerrygold recommended for richness)
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)

For the garnish:

Fresh basil leaves, torn just before serving

Instructions

Cook pasta: Boil the penne pasta in a large pot of salted water according to package instructions until al dente. Drain the pasta and set it aside while you prepare the chicken and sauce.
Prepare and cook chicken: Cut the chicken into 1-inch bite-sized pieces and season with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook for 6–8 minutes until no longer pink and cooked through. Transfer to a plate and set aside.
Make the sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Stir in the flour to form a paste. Gradually whisk in chicken broth, then add heavy cream and grated Parmesan cheese, stirring until smooth. Add the drained sun-dried tomatoes, paprika, and Italian seasoning. Let the sauce simmer for a few minutes until thickened.
Combine pasta and chicken with sauce: Add the cooked chicken and drained pasta back into the skillet with the sauce. Stir well to coat everything evenly. Taste and adjust seasoning with additional salt and pepper if needed.
Garnish and serve: Garnish the finished dish with torn fresh basil leaves and optionally add extra Parmesan cheese just before serving for an extra burst of flavor and color.

Notes

For the best flavor, use oil-packed sun-dried tomatoes.
Using Kerrygold butter adds richness, but any good-quality unsalted butter will work.
Ensure heavy cream is at room temperature to avoid curdling in the sauce.
Feel free to add extra Parmesan cheese as garnish for more cheesy flavor.
To make the dish gluten-free, substitute flour with a gluten-free flour blend.

Keywords: marry me chicken, chicken pasta, creamy chicken pasta, sun-dried tomato pasta, one pan chicken pasta