If you’ve ever wanted a dish so delicious it might inspire a marriage proposal, this Marry Me Chicken Pasta is exactly that. Inspired by the viral “Marry Me Chicken,” this pasta version takes tender pieces of chicken and combines them with perfectly cooked penne, all coated in a luscious, cheesy sun-dried tomato cream sauce. The noodles catch the rich sauce in every bite, making this dish unforgettable.
It’s quick enough for a weeknight but fancy enough to serve to guests, with a flavor that balances the savory depth of parmesan and the slight tang of sun-dried tomatoes. Whether you make it in the heat of summer with fresh basil or serve it piping hot on a winter evening, this pasta is guaranteed to win over hearts and taste buds.
Why You’ll Love Marry Me Chicken Pasta
- Ultra-creamy, flavorful sauce
- Easy to make with simple, pantry-friendly ingredients
- Impressive presentation for date night or family dinner
- Comforting and satisfying
- Ready in under 45 minutes
Ingredients
Chicken Pasta
- 1 ½ pounds boneless skinless chicken, cut into 1-inch pieces
- 10 ounces penne pasta
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
Sauce
- 3 tablespoons butter
- 2 teaspoons minced garlic
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 1 cup sun-dried tomatoes, drained
- 1 teaspoon paprika
- 2 teaspoons dried Italian seasoning
- Salt and pepper to taste
- Fresh basil leaves for garnish
Equipment You’ll Need
- Large pot for pasta
- Large skillet
- Wooden spoon or spatula
- Whisk
- Measuring cups and spoons
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. Drain well and set aside.
Step 2: Cook the Chicken
Season the chicken pieces with ½ teaspoon salt and ¼ teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, until fully cooked and no longer pink in the center. Transfer the cooked chicken to a plate and set aside.
Step 3: Make the Sauce
In the same skillet, melt 3 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Sprinkle in the flour and stir constantly to create a smooth paste, about 1 minute.
Slowly whisk in the chicken broth and heavy cream, stirring until smooth and creamy. Add in the grated parmesan cheese, whisking to combine.
Stir in the sun-dried tomatoes, paprika, and dried Italian seasoning. Taste the sauce and add more salt and pepper if needed. Allow it to simmer gently for a few minutes to thicken.
Step 4: Combine Everything
Return the cooked chicken and drained pasta to the skillet. Toss everything together so the pasta and chicken are coated with the rich sauce.
Step 5: Serve
Garnish with fresh chopped basil and a sprinkle of additional parmesan cheese if desired. Serve warm and enjoy this creamy, dreamy pasta.
Tips and Variations
- Make it spicy: Add a pinch of crushed red pepper flakes to the sauce for a little heat.
- Swap the pasta: Use rigatoni, farfalle, or spaghetti if you prefer.
- Lighter option: Substitute half-and-half for the heavy cream to lighten the sauce slightly.
- Add vegetables: Spinach, mushrooms, or artichokes blend beautifully into this dish.
- Meal prep: Store in the fridge for up to 3 days and reheat gently for quick leftovers.
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat in a skillet over low heat, adding a splash of milk or broth to loosen the sauce
- Avoid freezing, as the cream sauce can separate
Serving Suggestions
Pair this Marry Me Chicken Pasta with:
- A crisp Caesar salad
- Garlic bread or focaccia
- Roasted green beans or asparagus
- A glass of crisp white wine, such as Pinot Grigio
Nutritional Information (approximate, per serving)
Servings: 6
- Calories: ~580
- Fat: 28 grams
- Carbohydrates: 45 grams
- Protein: 36 grams
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work great and add even more flavor.
Can I make this gluten-free?
Swap in gluten-free pasta and use a gluten-free flour blend for the roux.
What’s the best substitute for sun-dried tomatoes?
You can use cherry tomatoes sautéed until soft, though they won’t have quite the same tangy flavor.
Can I make this ahead?
You can cook the chicken and sauce ahead of time, then reheat and toss with freshly cooked pasta.
Final Thoughts
Marry Me Chicken Pasta is the kind of dish that brings everyone to the table. Creamy, rich, and packed with bold flavors, it’s simple enough for a busy weeknight but elegant enough for special occasions. With tender chicken, flavorful sun-dried tomatoes, and a cheesy sauce that clings to every piece of pasta, this recipe will be one you reach for again and again.
If you make this recipe, I’d love to hear how it turned out — and what fun twists you added! Enjoy every creamy, comforting forkful.
Marry Me Chicken Pasta
Ingredients
Chicken Pasta
- 1 ½ pounds boneless skinless chicken cut into 1-inch pieces
- 10 ounces penne pasta
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
Sauce
- 3 tablespoons butter
- 2 teaspoons minced garlic
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 1 cup sun-dried tomatoes drained
- 1 teaspoon paprika
- 2 teaspoons dried Italian seasoning
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. Drain well and set aside.
Step 2: Cook the Chicken
- Season the chicken pieces with ½ teaspoon salt and ¼ teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, until fully cooked and no longer pink in the center. Transfer the cooked chicken to a plate and set aside.
Step 3: Make the Sauce
- In the same skillet, melt 3 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Sprinkle in the flour and stir constantly to create a smooth paste, about 1 minute.
- Slowly whisk in the chicken broth and heavy cream, stirring until smooth and creamy. Add in the grated parmesan cheese, whisking to combine.
- Stir in the sun-dried tomatoes, paprika, and dried Italian seasoning. Taste the sauce and add more salt and pepper if needed. Allow it to simmer gently for a few minutes to thicken.
Step 4: Combine Everything
- Return the cooked chicken and drained pasta to the skillet. Toss everything together so the pasta and chicken are coated with the rich sauce.
Step 5: Serve
- Garnish with fresh chopped basil and a sprinkle of additional parmesan cheese if desired. Serve warm and enjoy this creamy, dreamy pasta.
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