Marry Me Chicken Pasta is a creamy, one-skillet dinner that feels like something you would order at a nice restaurant, but comes together in about 35 minutes on a regular weeknight. I first made this on a busy Tuesday when I needed something quick but impressive, and my family scraped the pan clean. It has been on repeat ever since.
The combination of tender chicken, penne pasta, and that rich parmesan cream sauce with sun-dried tomatoes is hard to beat. The sauce is silky, bold, and full of Mediterranean flavor without requiring any fancy technique. One skillet, one pot for the pasta, and dinner is done.
Table of Contents
Ingredients for Marry Me Chicken Pasta
I always start with fresh garlic and a good block of Parmesan that I grate myself, because pre-grated cheese does not melt as smoothly into the sauce. The sun-dried tomatoes are the secret to that deep, sweet-tangy flavor that makes this dish so memorable.
For the Chicken and Pasta:
- 1½ lbs boneless, skinless chicken breast (cut into 1-inch pieces)
- 10 oz penne pasta
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
For the Sauce:
- 3 tbsp unsalted butter
- 2 tsp garlic, minced fresh (I recommend fresh over jarred for best aroma)
- 3 tbsp all-purpose flour
- 2 cups low-sodium chicken broth (my preference so I can control the salt level)
- 1 cup heavy cream
- 1 cup Parmesan cheese, freshly grated (pro tip: grate it yourself for a smoother sauce)
- 1 cup sun-dried tomatoes, drained and chopped (jarred in oil gives the deepest flavor)
- 1 tsp paprika
- 2 tsp dried Italian seasoning
- Salt and black pepper, to taste
- Fresh basil, for garnish
Step-by-Step Instructions
I recommend having every ingredient prepped and measured before you turn on the heat, because this recipe moves fast once the sauce starts coming together.
Step 1: Bring a large pot of generously salted water to a boil. Cook penne according to package directions until al dente, about 10 to 12 minutes. Drain and set aside, reserving ½ cup of pasta water in case you need to loosen the sauce later.
Step 2: Season the chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer and cook for 6 to 8 minutes, stirring occasionally, until golden brown and cooked through to 165°F. Remove to a plate and set aside.
Step 3: Reduce heat to medium. Melt butter in the same skillet, scraping up the browned bits from the chicken as those add great flavor. Add minced garlic and saute for 30 seconds until fragrant but not browned. Sprinkle in flour and whisk constantly for 1 minute to cook out the raw taste and form a smooth roux.
Step 4: Slowly pour in the chicken broth while whisking continuously to prevent lumps. Add heavy cream and bring to a gentle simmer. Stir in the Parmesan until fully melted and smooth. Add sun-dried tomatoes, paprika, and Italian seasoning. Simmer for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon.
Step 5: Return the cooked chicken and drained pasta to the skillet. Toss gently until everything is fully coated in the sauce. Add a splash of reserved pasta water if the sauce feels too thick. Taste and adjust salt and pepper as needed. Garnish with fresh basil and extra Parmesan before serving hot.
What to Serve with Marry Me Chicken Pasta
The rich, creamy sauce in this dish pairs best with lighter sides that add freshness, crunch, or a touch of acidity to balance every bite.
Garlic Parmesan Green Beans: The crisp-tender texture and garlicky notes complement the creamy pasta without competing with it, and the pop of green adds a nice nutritional balance to the plate.
Caesar Salad: Crisp romaine, tangy dressing, and crunchy croutons provide a refreshing contrast to the richness of the sauce. The shared Parmesan flavor ties both dishes together beautifully.
Roasted Asparagus: Lightly charred asparagus with a squeeze of fresh lemon adds an elegant, bright element that cuts right through the cream sauce and keeps the meal from feeling too heavy.
Crusty Garlic Bread: Warm, toasty garlic bread is perfect for soaking up every last bit of that incredible sauce. It makes the meal feel complete, comforting, and satisfying from start to finish.
Simple Arugula Salad: Peppery arugula tossed with lemon vinaigrette offers a light, palate-cleansing contrast to the rich pasta. It comes together in minutes and rounds out the meal with fresh greens.
Storing and Reheating Your Pasta
Store leftover Marry Me Chicken Pasta in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, so leftovers are genuinely worth looking forward to the next day.
I recommend reheating on the stovetop over medium-low heat with a splash of heavy cream or milk to bring the sauce back to its original creamy texture. Stir gently for about 5 to 7 minutes until heated through. The microwave works in a pinch, but add a tablespoon of liquid and heat in 30-second intervals to keep the sauce from separating.
Pro tip: this pasta is easy to customize. Stir in fresh spinach, sliced mushrooms, or roasted red peppers for extra vegetables, or swap the penne for rigatoni or farfalle depending on what you have on hand.
FAQs
Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless chicken thighs work great and stay even more tender. Just add an extra minute or two to the cooking time since thighs are slightly denser than breasts.
What can I use instead of sun-dried tomatoes?
Diced roasted red peppers or cherry tomatoes sauteed until softened both work well. The flavor will be a bit different but still delicious with the creamy Parmesan sauce.
Can I make this recipe gluten-free?
Yes. Use your favorite gluten-free pasta and swap the all-purpose flour for a gluten-free flour blend or cornstarch. All other ingredients in this recipe are naturally gluten-free.
Conclusion
Marry Me Chicken Pasta is the kind of recipe that earns its romantic name every single time you make it. It is rich, satisfying, and full of bold flavor, yet simple enough for any weeknight. Give it a try tonight and see why this creamy one-skillet dinner keeps earning a spot at the table again and again.
Marry Me Chicken Pasta
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook penne until al dente, about 10 to 12 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
- Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken in a single layer for 6 to 8 minutes until golden brown and cooked through to 165°F. Remove to a plate.
- Reduce heat to medium. Melt butter in the same skillet, scraping up browned bits. Add garlic and saute 30 seconds. Whisk in flour and cook for 1 minute to form a roux.
- Slowly whisk in chicken broth to prevent lumps. Add heavy cream and bring to a gentle simmer. Stir in Parmesan until melted. Add sun-dried tomatoes, paprika, and Italian seasoning. Simmer 3 to 4 minutes until sauce thickens.
- Return chicken and pasta to the skillet. Toss until fully coated. Add reserved pasta water if needed to loosen the sauce. Adjust seasoning to taste. Garnish with fresh basil and extra Parmesan before serving.
