There’s just something about a creamy, rich dinner that feels like a warm hug, and this Marry Me Chicken Pasta Recipe definitely delivers. It’s a perfect blend of juicy chicken, tangy sun-dried tomatoes, and cheesy goodness that’s so comforting, you’ll want to make it on repeat.

A large white pan filled with creamy orange pasta sauce coating short penne pasta and chunks of light brown cooked chicken, with small pieces of sun-dried tomatoes mixed in. The dish is garnished with finely chopped green herbs and a few fresh basil leaves scattered on top. A wooden spoon rests on the right side, partially covered in the sauce. Around the pan, fresh green basil leaves and bowls with white grated cheese and red chili flakes can be seen on a white marbled surface. The sauce looks rich and smooth, covering every piece of pasta and chicken evenly. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Marry Me Chicken Pasta Recipe
Top Tip
How to Serve Marry Me Chicken Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Marry Me Chicken Pasta Recipe

Why You'll Love This Recipe

This Marry Me Chicken Pasta Recipe isn’t just tasty; it’s got all the hallmarks of a dish that feels fancy but is actually straightforward enough to whip up any night of the week. I love how it manages to impress without making me run around the kitchen like crazy.

Simple Ingredients: You probably have most of these right in your pantry or fridge already.
Flavor-Packed Sauce: The creamy tomato sauce with sun-dried tomatoes brings a bright, rich flavor that ties everything together.
Quick Dinner Fix: From start to finish, it takes about 45 minutes, making it perfect after a busy day.
Customizable: Whether you want it spicy, buttery, or extra cheesy, you can easily tweak the flavors to suit your mood.

The image shows a close-up of a creamy pasta dish in a white bowl on a white marbled surface. The dish has three main layers: small penne pasta coated in a light orange creamy sauce, chunky pieces of cooked chicken mixed throughout in the sauce, and bits of red sun-dried tomatoes. The pasta is topped with fresh green basil leaves and chopped herbs sprinkled evenly, along with cracked black pepper adding tiny dark specks across the top. The textures show smooth sauce, tender chicken pieces, and soft pasta all combined in a rich, comforting mix. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This dish shines because every ingredient plays a specific role in building fantastic flavor and the perfect creamy texture. I always suggest grabbing good quality sun-dried tomatoes packed in oil—they make a huge difference for that signature tang. Freshly grated Parmesan? Absolutely non-negotiable here.

Flat lay of two medium raw chicken breasts with a light sprinkle of mixed spices (salt, pepper, onion powder, garlic powder, paprika) visible on their surface, a small white ceramic bowl filled with amber olive oil, uncooked dry penne pasta loosely scattered, a few tablespoons of golden unsalted butter in a small white bowl, one large shallot with papery skin partially peeled and some finely chopped pieces beside it, several fresh garlic cloves whole and unpeeled, a small white bowl holding bright red tomato paste, a small white bowl with pale beige all-purpose flour, a small white bowl filled with clear low-sodium chicken broth, a small white bowl containing creamy white half-and-half, a small white bowl with finely chopped deep red sun-dried tomatoes, a small mound of crushed golden chicken bouillon powder, a small heap of finely grated fresh Parmesan cheese, and a few sprigs of fresh green parsley and basil arranged neatly – all ingredients fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Tender, juicy chicken is your protein hero, and pounding them makes sure they cook evenly and stay juicy.
Olive oil: Both for cooking and flavor, especially the reserved oil from sun-dried tomatoes adds an amazing depth.
Penne pasta: Holds the sauce well with its tube shape, trapping every bit of silky goodness.
Shallot: Adds a sweeter, more delicate onion flavor that mellows in cream sauces.
Garlic: It’s a must for that punch of aroma and depth; don’t skimp!
Red pepper flakes: Just a touch to wake up the sauce—it’s optional but highly recommended.
Flour: Creates that luscious thickness in the sauce when combined with butter and liquids.
Tomato paste: Brings a rich, concentrated tomato flavor without watering down the creaminess.
Low-sodium chicken broth: Adds savory flavor without making the sauce too salty.
Half and half: The creamy base for the sauce—I sometimes use milk with cornstarch if I’m short.
Sun-dried tomatoes (oil reserved): Their sweet tartness contrasts perfectly against the creamy sauce.
Chicken bouillon: Intensifies the chicken flavor without overpowering.
Dried herbs (parsley, basil, oregano): Classic Italian flavors that round out the sauce beautifully.
Freshly grated Parmesan cheese: It melts into the sauce for that irresistible cheesy finish.
Fresh parsley or basil: Optional, but they add a fresh pop of color and herbaceous aroma at the end.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to play around with this Marry Me Chicken Pasta Recipe, especially when the seasons change or I’m feeding a crowd. It’s a fantastic base that’s easy to customize—you really can’t go wrong.

Variation: Sometimes I swap penne for fettuccine to mix things up, and trust me, it works just as well! Or for a gluten-free option, try chickpea pasta, which adds a nice texture and protein boost.
Spice level: If you like it spicy, double up the red pepper flakes. For milder taste, just leave them out.
Cheese swap: Parmesan is classic, but a little Pecorino Romano can add a sharper note if you want.
Vegetarian twist: Omit the chicken and add mushrooms or roasted veggies, then increase broth a bit to keep things saucy.

Step-by-Step: How I Make Marry Me Chicken Pasta Recipe

Step 1: Prep and Pound the Chicken

Start by slicing your chicken breasts horizontally into four thinner cutlets—you want them even so they cook up perfectly. I throw plastic wrap over them and gently pound with the flat side of a meat mallet or even a heavy can. This tenderizes the chicken and helps it cook evenly without drying out. Don’t skip this step, it makes all the difference!

Step 2: Season and Sear

Mix those simple spices—salt, pepper, garlic powder, onion powder, and paprika—and pat them on both sides of the chicken. I like to lightly drizzle with olive oil first so the seasoning sticks better. Then, heat up the reserved sun-dried tomato oil in a large skillet and sear the chicken for about 4-5 minutes per side. You’re looking for a beautiful golden crust and an internal temp of 160°F. Once done, transfer to a plate and let it rest. This keeps all those juices locked in.

Step 3: Build the Sauce Right in the Pan

Don’t clean the pan—those browned bits left from the chicken are flavor gold! Melt butter in the drippings, then add your chopped shallots. Sauté gently until they're soft and fragrant, about 3-4 minutes. Toss in the garlic and red pepper flakes; cook a quick 30 seconds until aromatic. Add tomato paste and flour, stirring constantly for about a minute to cook out the raw flour flavor and thicken the base.

Step 4: Add Liquids and Tomatoes

Lower the heat and slowly whisk in chicken broth and half-and-half. The slow addition helps keep the sauce smooth instead of lumpy. Stir in chopped sun-dried tomatoes, chicken bouillon, and herbs. Turn the heat back up and simmer gently, stirring often, until the sauce thickens. Trust me, that’s when the kitchen starts to smell incredible.

Step 5: Toss in Parmesan, Chicken & Pasta

Reduce to low heat and add your freshly grated Parmesan cheese, handful by handful. Stir until it’s melted and your sauce is silky smooth. Now add the cooked pasta and sliced chicken back in. If the sauce feels too thick, loosen it with some reserved pasta water—add a little at a time until you reach that perfect creamy consistency. Taste, adjust salt and pepper, and voilà!

Top Tip

Over the years, I’ve learned that patience and prepping ahead really make a difference with this Marry Me Chicken Pasta Recipe. It’s tempting to rush through, but taking your time ensures every element shines.

Don't Skip the Resting: Let your chicken rest after cooking to keep it juicy—not just a quick minute, at least 5 minutes before slicing.
Reserve Pasta Water: This starchy water is magic for adjusting the sauce consistency—don’t drain it away!
Grate Parmesan Fresh: Pre-grated cheese won’t melt as nicely, so take the extra minute to grate it fresh for the best melt and flavor.
Use Oil from Sun-Dried Tomatoes: That oil adds so much extra flavor in the chicken cooking step—don’t toss it out; keep it handy.

How to Serve Marry Me Chicken Pasta Recipe

Garnishes

I always top mine with a sprinkling of fresh parsley or sweet basil leaves for that bright, fresh note right before serving. Sometimes a little extra Parmesan goes on top—because why not?

Side Dishes

Serve this pasta with a crisp green salad tossed in a lemon vinaigrette or some buttery garlic bread to soak up all the sauce. Roasted asparagus or steamed green beans also add a nice fresh crunch that balances the richness.

Creative Ways to Present

For a dinner party, I’ve plated the chicken sliced on top of the pasta with sauce drizzled over, garnished with herb sprigs and edible flowers for a wow factor. It’s an easy way to dress it up without extra fuss!

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. I usually add a splash of milk or cream when reheating to bring back that creamy texture.

Freezing

I’ve frozen the sauce and cooked chicken separately with good success. Pasta freezes okay but tends to get mushy, so I recommend freezing just the sauce and chicken. Thaw overnight and reheat gently with a bit of broth or cream.

Reheating

The stovetop is best for reheating—low and slow to avoid curdling the sauce. Stir frequently and add a splash of reserved pasta water, broth, or cream to loosen it if needed.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work great and are naturally juicier. Just adjust cooking time slightly—they might need a bit longer to reach the right temperature.

What can I substitute for half and half?

If you don’t have half and half, you can whisk milk with cornstarch or use evaporated milk mixed with some cornstarch as a thickening substitute. Just add slowly and stir constantly to avoid lumps.

How do I prevent the sauce from breaking?

Keep the heat moderate to low when adding the dairy and cheese to prevent curdling. Stir constantly and avoid boiling once the cream or cheese is added to keep the sauce silky smooth.

Can I make this recipe dairy-free?

Yes! Use a dairy-free milk substitute like oat or almond milk mixed with a bit of cornstarch to thicken, and swap Parmesan for a vegan cheese alternative. The texture won’t be identical but still delicious.

Final Thoughts

This Marry Me Chicken Pasta Recipe has become one of my go-to comfort meals because it feels luxurious but comes together without fuss. Whether you’re cooking for family, friends, or just yourself, I promise it’ll earn a spot in your favorites too. So next time you want a dinner that’s creamy, flavorful, and just downright satisfying, give it a try — you won’t regret it!