My neighbor Claire came over one afternoon while our kids were outside playing soccer in the yard. She was frazzled—end-of-school-year madness, dance recitals, final exams—the works. “I need something new for dinner,” she said, “that everyone will eat without me begging them.”
We stood in my kitchen, sipping lukewarm coffee, flipping through my cluttered recipe notebook that’s stuffed with wrinkled index cards and stained pages. That’s when I remembered this Marry Me Chicken Pasta.
It’s one of those meals that looks like you spent hours on it, but it’s secretly weeknight-easy. I’d made it the week before when my daughter had a school project that turned the whole house upside down, and I needed something comforting, hearty, and fast. The name always gets a laugh out of my husband—he jokes that if I keep making it, he’ll have to propose all over again.
That evening, Claire texted me a photo of her cleaned-out pan and said, “No leftovers. Everyone asked for seconds. Even Mia, and she hates pasta!” That’s when I knew I had to share this with more people.
This dish isn’t fussy. It’s the kind of thing you pull together while chatting on speakerphone, helping with homework, or dancing in your socks to an old ‘90s playlist. Rich, creamy, sun-dried tomato sauce hugging every bite of penne and perfectly seasoned chicken, this one just makes people happy. No fancy tricks, just honest-to-goodness flavor that brings everyone to the table.
Short Description
Marry Me Chicken Pasta is a creamy, savory dish featuring tender seared chicken, sun-dried tomatoes, and penne in a rich Parmesan sauce. It’s easy, comforting, and perfect for busy weeknights or special dinners alike.
Key Ingredients
Chicken
- 2 boneless, skinless chicken breasts (halved horizontally)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- 2 tbsp olive oil
Sauce
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes (in oil), drained and chopped
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- ½ tsp red pepper flakes
Others
- 8 oz penne pasta, cooked al dente
- 1 tbsp fresh basil, chopped (optional)
Tools Needed
- Large skillet or sauté pan
- Medium pot for pasta
- Sharp knife
- Cutting board
- Tongs or spatula
- Measuring cups and spoons
Cooking Instructions
Step 1: Season the Chicken
Pat the chicken dry and season both sides with salt, pepper, and Italian seasoning. Set aside while the pan heats.
Step 2: Sear the Chicken
Heat olive oil in a large skillet over medium heat. Sear the chicken for 4–5 minutes per side until golden brown and cooked through (internal temp should be 165°F). Transfer to a plate and cover loosely.
Step 3: Sauté Garlic & Tomatoes
In the same skillet (don’t wipe it clean!), reduce heat slightly and add the minced garlic. Stir for about 30 seconds until fragrant, then add the chopped sun-dried tomatoes. Cook for another minute.
Step 4: Build the Sauce
Pour in the heavy cream and chicken broth. Stir gently, scraping any bits from the pan. Let it simmer for 3–4 minutes until slightly thickened.
Step 5: Add Cheese & Heat
Stir in the grated Parmesan and red pepper flakes. Let the sauce simmer for another 2–3 minutes until it thickens further and becomes silky.
Step 6: Combine Everything
Slice the cooked chicken into strips. Add the penne and chicken to the skillet, tossing everything together until the pasta is well coated and everything is heated through.
Step 7: Serve
Garnish with fresh basil if using. Serve warm, ideally with a big salad and maybe some garlic bread on the side.
Why You’ll Love This Recipe
Flavor Packed: Creamy, cheesy, garlicky sauce with a sun-dried tomato punch and just the right amount of spice.
Weeknight Friendly: Comes together in under 30 minutes with pantry staples.
Family Approved: Even picky eaters go in for seconds. It’s rich without being too heavy.
Restaurant Quality at Home: Feels fancy but is super simple.
One-Skillet Win: Less mess and easy cleanup, always a plus on busy nights.
Mistakes to Avoid & Solutions
Overcooking the Chicken: Slicing it too thick or leaving it on too long can dry it out. Use thin, even pieces and a meat thermometer if needed.
Solution: Halve breasts evenly and pull them at 165°F. Tent with foil to rest.
Sauce Breaking or Curdling: High heat or adding cheese too quickly can cause separation.
Solution: Lower the heat, stir gently, and add cheese slowly.
Pasta Overcooked: Mushy pasta ruins the texture.
Solution: Boil until just al dente, and don’t forget it’ll cook a bit more in the sauce.
Sauce Too Thin or Too Thick: Timing and heat can affect consistency.
Solution: If too thin, simmer longer. If too thick, loosen with a splash of pasta water or broth.
Skipping the Deglaze: Leaving behind all the flavor bits in the skillet? Big miss.
Solution: Always scrape the pan after searing, it deepens the sauce flavor beautifully.
Serving and Pairing Suggestions
Serve family-style in a big bowl with tongs for easy grabbing.
Pair with a crisp green salad (arugula or mixed greens with lemon vinaigrette).
Garlic bread or warm focaccia makes it even more comforting.
For drinks: a light Chardonnay or sparkling water with lemon works great.
Add a sprinkle of extra Parmesan or red pepper flakes at the table.
Storage and Reheating Tips
Store: Cool completely and refrigerate in an airtight container for up to 3 days.
Freeze: Freeze in a freezer-safe container for up to 1 month. Thaw in fridge overnight before reheating.
Reheat: Warm in a skillet over low heat with a splash of broth or cream. Microwave in 30-second bursts, stirring often, to avoid overcooking.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless thighs work beautifully and stay juicy. Just adjust cooking time slightly.
2. Is there a lighter version of the sauce?
You can swap heavy cream with half-and-half, but it won’t be quite as rich. Add a little cornstarch slurry to help it thicken.
3. What pasta shapes can I use besides penne?
Farfalle, rotini, or rigatoni are great alternatives—they hold sauce well too.
4. How spicy is this dish?
Mild to moderate. The red pepper flakes add warmth but not heat. Adjust to taste.
5. Can I add veggies to this?
Absolutely. Spinach, mushrooms, or roasted red peppers would be great stir-ins at the end.
Tips & Tricks
Use freshly grated Parmesan, it melts better and tastes bolder than pre-shredded.
Don’t skip resting the chicken. Just a few minutes helps it stay juicy.
Add a splash of reserved pasta water if your sauce feels too tight.
Keep the sun-dried tomato oil, it adds amazing flavor when sautéing garlic.
Serve with lemon wedges if you want to brighten up the richness of the dish.
Recipe Variations
Creamy Tuscan Chicken Pasta
Swap sun-dried tomatoes for 1 cup fresh cherry tomatoes and add a handful of baby spinach during the final toss.
Mushroom & Herb Version
Replace chicken with sautéed mushrooms (8 oz sliced cremini or baby bella), add a pinch of thyme and rosemary to the sauce.
Low-Carb Option
Serve the sauce and chicken over spiralized zucchini or cauliflower rice instead of penne.
Spicy Cajun Twist
Replace Italian seasoning with Cajun spice blend, and add sliced andouille sausage along with the chicken.
Baked Marry Me Pasta
Assemble everything in a baking dish, top with shredded mozzarella, and bake at 375°F for 10 minutes until bubbly.
Final Thoughts
Last weekend, after a long afternoon cleaning out the garage (and finding a box of old yearbooks and Halloween costumes), I made this Marry Me Chicken Pasta again. The kids were starving, and my husband was on ladder duty all day, everyone earned a good dinner. As soon as the smell hit the hallway, my son came downstairs asking, “Is that the pasta with the red bits in it?” That’s how it’s known in our house.
I plated it up, we sat down, messy hair and all, and just devoured it. No complaints, no negotiating bites, just forks clinking and full bellies. This dish doesn’t just fill you up. It feeds the mood, the moment, and the people you’re sitting with. And honestly, that’s why I keep coming back to it. It’s not fancy, it’s not flashy, but it’s got heart. Just like home.
Creamy Marry Me Chicken Pasta
Ingredients
Chicken
- 2 boneless skinless chicken breasts (halved horizontally)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- 2 tbsp olive oil
Sauce
- 3 cloves garlic minced
- ½ cup sun-dried tomatoes in oil, drained and chopped
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- ½ tsp red pepper flakes
Others
- 8 oz penne pasta cooked al dente
- 1 tbsp fresh basil chopped (optional)
Instructions
- Pat chicken dry; season with salt, pepper, and Italian seasoning.
- Cook in olive oil over medium heat, 4–5 minutes per side, until golden and cooked through. Set aside.
- In the same pan, cook garlic for 30 seconds, then add sun-dried tomatoes and cook 1 minute.
- Add cream and chicken broth. Simmer 3–4 minutes, scraping up any bits.
- Stir in Parmesan and red pepper flakes. Simmer 2–3 minutes until smooth and thick.
- Slice chicken. Toss with penne and sauce until coated and heated through.
- Top with basil if desired. Serve warm with salad or garlic bread.
