Name: Marry Me Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian American
Ingredients: 10 oz penne pasta (or other pasta), cooked al dente; 1 ½ lbs boneless skinless chicken breasts, cut into bite‑sized pieces; Salt and freshly ground black pepper, to taste; 1 tbsp olive oil; 3 tbsp butter; 2‑3 cloves garlic, minced; 3 tbsp all‑purpose flour; 2 cups chicken broth; 1 cup heavy cream; 1 cup grated Parmesan cheese; 1 cup sun‑dried tomatoes, drained and chopped; 1 tsp paprika; 2 tsp Italian seasoning (or mixed dried herbs); Fresh basil, chopped, for garnish; Optional: spinach (a couple handfuls) for a green touch

This creamy, flavor-packed Marry Me Chicken Pasta is a dish I turn to when I want something that’s both comforting and indulgent. With juicy chicken, sun-dried tomatoes, garlic, and parmesan all tied together in a luscious cream sauce, it’s no wonder this meal earned its romantic name. It’s the kind of dish that makes people fall in love—maybe even propose. Marry Me Chicken Pasta

Why You’ll Love This Recipe

I love how this pasta combines bold flavors with simple cooking. The rich, creamy sauce hugs every piece of pasta, while the sun-dried tomatoes bring a touch of tangy sweetness that balances out the savory chicken and parmesan. It’s a one-pan recipe (minus boiling the pasta), and it comes together in about 30 minutes, making it perfect for weeknights or special occasions. Plus, I can tweak it to fit whatever I have on hand, like swapping in spinach or using chicken thighs instead of breasts.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

10 oz penne pasta (or other pasta), cooked al dente
1 ½ lbs boneless skinless chicken breasts, cut into bite-sized pieces
Salt and freshly ground black pepper, to taste
1 tbsp olive oil
3 tbsp butter
2–3 cloves garlic, minced
3 tbsp all-purpose flour
2 cups chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1 cup sun-dried tomatoes, drained and chopped
1 tsp paprika
2 tsp Italian seasoning (or mixed dried herbs)
Fresh basil, chopped, for garnish
Optional: spinach (a couple handfuls) for a green touch

Directions

I start by cooking the pasta until al dente, then drain and set it aside.
I season the chicken pieces with salt and pepper.
In a large skillet over medium-high heat, I heat the olive oil and cook the chicken until browned and cooked through, about 6–8 minutes. I then remove it and set it aside.
In the same skillet, I melt the butter and sauté the garlic until fragrant—just about 30 seconds to a minute.
I sprinkle the flour into the skillet, stirring to form a roux, and let it cook for 1–2 minutes.
Next, I whisk in the chicken broth and heavy cream and bring the mixture to a simmer.
I stir in the Parmesan, sun-dried tomatoes, paprika, and Italian seasoning. If it needs more salt or pepper, I add it here. I let the sauce simmer until it thickens slightly.
I add the cooked chicken (and spinach if I’m using it) back into the sauce and stir everything together to warm through.
Finally, I toss in the pasta and mix until every piece is coated in that delicious sauce.
I serve it with a sprinkle of chopped fresh basil and a little extra Parmesan on top.

Servings and timing

This recipe makes about 6 servings.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

When I want to mix it up, I sometimes swap the chicken breasts for chicken thighs—they stay extra juicy and flavorful. For a lighter version, I use half-and-half or a mix of milk and cream instead of all heavy cream. I’ve also made this with gluten-free pasta and a roux thickened with cornstarch or gluten-free flour. And if I’m craving some greens, I stir in a couple handfuls of spinach or even kale near the end.

Storage/Reheating

Leftovers keep really well in the fridge for 3–4 days. I store them in an airtight container, and when it’s time to reheat, I do it gently on the stovetop or in the microwave. If the sauce has thickened too much, I just add a splash of milk, cream, or even a bit of chicken broth to bring it back to life.

FAQs

What kind of sun-dried tomatoes should I use?

I like using jar-packed sun-dried tomatoes in oil because they have a richer flavor. I just drain them and chop them finely before adding to the sauce.

Can I make this ahead of time?

Yes, I often cook the pasta and chicken ahead of time and store them separately. When I’m ready to serve, I reheat the sauce and mix everything together fresh.

What pasta works best for this recipe?

Penne is my go-to because it holds the sauce really well, but I’ve also used rotini, rigatoni, or even fettuccine when that’s what I have on hand.

Is this recipe spicy?

Not really, but I can easily add a pinch of red pepper flakes if I want a bit of heat. The paprika gives it a warm depth, not heat.

Can I freeze Marry Me Chicken Pasta?

I don’t recommend freezing it because the creamy sauce can separate when thawed. It’s best eaten fresh or within a few days from the fridge.

Conclusion

Marry Me Chicken Pasta is one of those meals I can always count on to impress—whether it’s a cozy weeknight dinner or a date night at home. It’s creamy, hearty, and loaded with flavor, and it comes together fast with pantry staples. Once I made it the first time, it quickly became a favorite in my rotation.