Marry Me Chicken Pasta is the kind of dinner that stops everyone mid-bite. Tender chicken, creamy sun-dried tomato sauce, and penne pasta all come together in one pan in under 50 minutes. I made this for a casual weeknight dinner expecting nothing special, and my family cleared the pan before I even sat down.
The name says it all. There is something about that creamy Parmesan sauce with the tangy sun-dried tomatoes that just works on every level. Marry Me Chicken Pasta tastes like something you would order at a nice Italian restaurant, but it comes together with simple pantry staples you probably already have at home.
Table of Contents
Ingredients for Marry Me Chicken Pasta
I have made this recipe a handful of times now, and the ingredient list is one of my favorite things about it. Everything is straightforward and easy to find. I always use oil-packed sun-dried tomatoes here — in my experience, they have a deeper, richer flavor than the dry-packed kind and they blend into the sauce beautifully.
For the Chicken:
- 1 1/2 lbs boneless skinless chicken (breasts or thighs), cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Pasta:
- 10 oz penne pasta — I recommend cooking it al dente so it holds up in the sauce
For the Sauce:
- 3 tablespoons butter — my preference is a high-quality brand for a richer finish
- 2 teaspoons garlic, minced (fresh preferred)
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream, room temperature — pro tip: cold cream can cause the sauce to break, so let it sit out for 10 minutes first
- 1 cup Parmesan cheese, freshly grated
- 1 cup sun-dried tomatoes, drained well (oil-packed)
- 1 teaspoon paprika
- 2 teaspoons dried Italian seasoning
For the Garnish:
- Fresh basil, torn just before serving
- Additional Parmesan cheese (optional)
Step-by-Step Instructions
I recommend reading all the steps before you start cooking. This recipe moves at a steady pace, and having everything prepped and measured ahead of time makes it feel easy and enjoyable from start to finish.
Step 1: Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. Before draining, save about 1/2 cup of pasta water — it is useful for thinning the sauce later if needed. Drain the pasta and set it 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 the chicken in a single layer — do not crowd the pan or it will steam instead of brown. Work in batches if needed. Cook for 6 to 8 minutes until golden and cooked through (internal temperature 165 F). Transfer to a plate and set aside.
Step 3: In the same skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant and lightly golden. Stir in the flour and cook for 1 minute to form a smooth paste. This step removes the raw flour taste and helps thicken the sauce.
Step 4: Gradually whisk in the chicken broth, a little at a time, until fully incorporated and smooth. Pour in the heavy cream and stir to combine. Reduce heat to low before adding the grated Parmesan — adding cheese while the sauce is at a hard boil causes it to clump and turn grainy. Stir until the cheese is fully melted. Add the drained sun-dried tomatoes, paprika, and Italian seasoning. Let the sauce simmer gently for 3 to 5 minutes until thickened. If it gets too thick, add a splash of the reserved pasta water.
Step 5: Add the cooked chicken and drained pasta to the skillet. Toss everything together until evenly coated in the sauce. Taste and adjust salt and pepper as needed.
Step 6: Garnish with torn fresh basil and extra Parmesan if desired. Serve immediately while the sauce is hot and glossy.
For another creamy one-pan chicken dinner with bold flavor, this Copycat Texas Roadhouse Smothered Chicken is a great recipe to try next.
What to Serve with Marry Me Chicken Pasta
The best sides for Marry Me Chicken Pasta are ones that keep things fresh and light, since the pasta itself is already rich and hearty. Here are my favorite pairings to round out the meal.
Crisp Green Salad: A simple green salad with a lemon vinaigrette is the perfect contrast to the creamy sauce. The acidity of the dressing cuts through the richness and keeps each bite feeling fresh. This is my go-to pairing every single time.
Garlic Bread: Warm garlic bread is practically made for this dish. It is ideal for soaking up every last bit of that sun-dried tomato cream sauce from the pan. Toast it right before serving so it stays crisp.
Roasted Asparagus: Oven-roasted asparagus with a little olive oil and sea salt adds a slightly charred, tender bite that balances the softness of the pasta. It also adds color to the plate without competing with the main flavors.
Texas Roadhouse Smothered Chicken: If you are serving a crowd and want a second protein option that matches the comfort food vibe, this smothered chicken is a natural fit alongside the pasta.
Steamed Broccolini: Lightly steamed broccolini keeps the meal feeling balanced. Its mild, slightly sweet flavor works well with the savory Parmesan sauce and adds a welcome crunch to the plate.
High Protein Chicken Ranch Quesadilla: For a fun casual dinner spread, these quesadillas make a great starter or side that the whole family will enjoy alongside the pasta.
Leftovers and Serving Tips
Store leftover Marry Me Chicken Pasta in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools — that is completely normal and easy to fix when you reheat.
To reheat, I recommend warming it in a skillet over medium-low heat with a splash of chicken broth or cream. Stir gently until heated through and the sauce loosens back up. The microwave works too — heat in 1-minute intervals, stirring between each round and adding a small splash of liquid as needed to bring the sauce back to the right consistency.
Pro tip: this pasta also freezes well for up to 2 months in a freezer-safe container. Cream-based sauces can separate slightly when frozen, but a good stir while reheating on the stovetop usually brings everything back together.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes, boneless skinless chicken thighs work great and actually stay a little juicier. Cut them into 1-inch pieces and cook the same way — 6 to 8 minutes over medium-high heat until cooked through.
Why did my Parmesan sauce turn grainy?
This usually happens when the cheese is added while the sauce is still at a hard boil. Always reduce the heat to low before stirring in the Parmesan. Adding it gradually while stirring constantly also helps keep the sauce smooth
Can I make this recipe ahead of time?
You can cook the chicken and make the sauce a day ahead and store them separately in the fridge. Cook the pasta fresh when ready to serve and reheat the sauce gently before combining everything. This keeps the pasta from getting soggy overnight.
Conclusion
Marry Me Chicken Pasta is proof that a truly impressive dinner does not have to be complicated. One pan, simple ingredients, and about 47 minutes are all it takes to put something genuinely special on the table. Give this recipe a try tonight and see why it has earned a permanent spot in so many home kitchens.
Marry Me Chicken Pasta
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook penne pasta according to package directions until al dente. Before draining, save about 1/2 cup of pasta water. Drain and set aside.
- Cut 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 in a single layer and cook for 6 to 8 minutes until golden and cooked through (internal temperature 165 F). Work in batches if needed. Transfer to a plate and set aside.
- In the same skillet over medium heat, melt the butter. Add minced garlic and saute for about 30 seconds until fragrant. Stir in the flour and cook for 1 minute to form a smooth paste.
- Gradually whisk in the chicken broth until smooth. Pour in the heavy cream and stir to combine. Reduce heat to low before adding the grated Parmesan, stirring until fully melted. Add the drained sun-dried tomatoes, paprika, and Italian seasoning. Simmer gently for 3 to 5 minutes until thickened. Add a splash of reserved pasta water if the sauce becomes too thick.
- Add the cooked chicken and drained pasta to the skillet. Toss everything together until evenly coated in the sauce. Taste and adjust salt and pepper as needed.
- Garnish with torn fresh basil and extra Parmesan if desired. Serve immediately.
