Marry Me Chicken Pasta That’s Always a Crowd Favorite – Creamy, Cozy, and Easy

This Marry Me Chicken Pasta has everything people love: tender chicken, a creamy sun-dried tomato sauce, and pasta that soaks up every last drop. It feels special but comes together on a regular weeknight. The flavors are rich without being heavy, and the texture is silky and comforting.

It’s the kind of dish that gets quiet at the table—then you hear, “Can I have seconds?”

Print Recipe

Marry Me Chicken Pasta That’s Always a Crowd Favorite - Creamy, Cozy, and Easy

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Servings: 4 servings

Ingredients

• 12 ounces short pasta (penne, rigatoni, or fusilli)
• 1.5 pounds boneless, skinless chicken breasts (or thighs), cut into bite-size pieces
• 1 teaspoon kosher salt, plus more for pasta water
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika (optional, but adds depth)
• 2 tablespoons olive oil (use some oil from the sun-dried tomatoes if you like)
• 3 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes (adjust to taste)
• 1/2 cup sun-dried tomatoes, drained and chopped
• 1 cup low-sodium chicken broth
• 3/4 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 1 tablespoon tomato paste
• 1 tablespoon butter (optional, for extra silkiness)
• 1/4 cup chopped fresh basil (or parsley)
• Lemon wedges, for serving (optional)

Instructions

• Boil the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
• Season the chicken: Pat chicken dry and toss with salt, pepper, Italian seasoning, and smoked paprika.
• Sear the chicken: Heat olive oil in a large skillet over medium-high.Add chicken in a single layer and cook until browned and just cooked through, 5–7 minutes. Transfer to a plate.
• Sauté aromatics: Lower heat to medium. Add garlic and red pepper flakes to the same skillet.Cook 30 seconds, stirring, until fragrant.
• Build the sauce: Stir in sun-dried tomatoes and tomato paste. Cook 1 minute. Pour in chicken broth, scraping up browned bits.Simmer 2–3 minutes.
• Make it creamy: Stir in heavy cream and Parmesan. Simmer gently until slightly thickened, 2–3 minutes. If using, swirl in butter for extra gloss.
• Combine: Return chicken and any juices to the skillet.Toss in drained pasta and a splash of reserved pasta water as needed to loosen. Cook 1–2 minutes to marry the flavors.
• Finish: Stir in fresh basil. Taste and adjust with salt, pepper, or more Parmesan.Serve hot with lemon wedges on the side, if you like a bright finish.

What Makes This Recipe So Good

• Full-on flavor: Garlic, sun-dried tomatoes, and parmesan bring big, restaurant-worthy taste.
• One-skillet sauce: Minimal cleanup with a cream sauce that clings beautifully to pasta.
• Fast and flexible: Ready in about 35 minutes and easy to tailor to your tastes.
• Family-friendly: Simple ingredients that please picky eaters and adventurous ones alike.
• Make-ahead friendly: The sauce reheats well for lunch or another dinner.

Ingredients

• 12 ounces short pasta (penne, rigatoni, or fusilli)
• 1.5 pounds boneless, skinless chicken breasts (or thighs), cut into bite-size pieces
• 1 teaspoon kosher salt, plus more for pasta water
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika (optional, but adds depth)
• 2 tablespoons olive oil (use some oil from the sun-dried tomatoes if you like)
• 3 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes (adjust to taste)
• 1/2 cup sun-dried tomatoes, drained and chopped
• 1 cup low-sodium chicken broth
• 3/4 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 1 tablespoon tomato paste
• 1 tablespoon butter (optional, for extra silkiness)
• 1/4 cup chopped fresh basil (or parsley)
• Lemon wedges, for serving (optional)

Step-by-Step Instructions

1. Boil the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Season the chicken: Pat chicken dry and toss with salt, pepper, Italian seasoning, and smoked paprika.
3. Sear the chicken: Heat olive oil in a large skillet over medium-high.

   Add chicken in a single layer and cook until browned and just cooked through, 5–7 minutes. Transfer to a plate.

4. Sauté aromatics: Lower heat to medium. Add garlic and red pepper flakes to the same skillet.

   Cook 30 seconds, stirring, until fragrant.

5. Build the sauce: Stir in sun-dried tomatoes and tomato paste. Cook 1 minute. Pour in chicken broth, scraping up browned bits.

   Simmer 2–3 minutes.

6. Make it creamy: Stir in heavy cream and Parmesan. Simmer gently until slightly thickened, 2–3 minutes. If using, swirl in butter for extra gloss.
7. Combine: Return chicken and any juices to the skillet.

   Toss in drained pasta and a splash of reserved pasta water as needed to loosen. Cook 1–2 minutes to marry the flavors.

8. Finish: Stir in fresh basil. Taste and adjust with salt, pepper, or more Parmesan.

   Serve hot with lemon wedges on the side, if you like a bright finish.

Storage Instructions

• Refrigerate: Store in an airtight container for up to 3–4 days.
• Reheat: Warm gently on the stove or in the microwave with a splash of broth, milk, or water to loosen the sauce.
• Freeze: Not ideal due to the cream, but it can work. Freeze up to 2 months; thaw overnight and reheat gently with extra liquid.

Why This is Good for You

• Protein-packed: Chicken keeps you full and supports muscle repair.
• Lycopene boost: Sun-dried tomatoes bring antioxidants that support heart health.
• Balanced satisfaction: Healthy fats from olive oil help with flavor and satiety, so a smaller portion still feels satisfying.
• Customizable: Add spinach or peas for extra fiber and vitamins without changing the core flavor.

Common Mistakes to Avoid

• Overcooking pasta: Go al dente so it doesn’t turn mushy when tossed in the sauce.
• Dry chicken: Don’t overcook. Pull it as soon as it’s no longer pink and return it to the sauce to stay juicy.
• Boiling the cream: Keep the sauce at a gentle simmer to prevent splitting.
• Skipping pasta water: A splash helps the sauce cling and creates a silky finish.
• Using pre-shredded cheese: It doesn’t melt as smoothly.

  Freshly grated Parmesan makes a big difference.

Variations You Can Try

• Spinach and mushroom: Sauté mushrooms with the garlic and stir in a handful of baby spinach at the end.
• Spicy version: Add extra red pepper flakes or a pinch of Calabrian chili paste.
• Lighter swap: Use half-and-half instead of heavy cream and add a bit more Parmesan to thicken.
• Gluten-free: Use gluten-free pasta; cook just to al dente.
• Herb twist: Try fresh thyme or oregano in place of basil for a deeper, woodsy flavor.
• Bacon boost: Crisp a few slices first, then build the sauce in the drippings for smoky richness.

FAQ

Can I use chicken thighs instead of breasts?

Yes. Thighs stay extra juicy and are more forgiving. Trim excess fat, cut into bite-size pieces, and cook the same way.

What kind of sun-dried tomatoes should I use?

Oil-packed sun-dried tomatoes have the best texture and flavor for this dish.

You can use a little of their oil to cook the chicken for added depth.

Can I make this without cream?

You can use half-and-half or a mix of whole milk and a bit of cream cheese to thicken. The sauce won’t be as rich, but it will still be delicious.

How do I keep the sauce from getting too thick?

Reserve pasta water and add a splash at a time while tossing. The starch helps loosen and emulsify the sauce without watering it down.

What pasta shape works best?

Short shapes like penne, rigatoni, fusilli, or campanelle catch the sauce in all their nooks and ridges, making each bite saucy and satisfying.

Final Thoughts

Marry Me Chicken Pasta is comfort food with a touch of flair—creamy, bold, and always reliable.

It’s weeknight simple yet feels special enough for company. Keep the ingredients on hand, and you’ll have a crowd-pleasing dinner ready anytime. Add a green salad, pour something cold, and watch it disappear.