There’s something about the creamy, comforting flavors of this Marry Me Chicken Pasta Recipe that just pulls you in. It’s like a warm hug in a bowl—rich tomato cream sauce meets tender chicken and perfectly cooked pasta. Trust me, once you try it, you’ll find it hard to forget.

A white pot filled with creamy orange pasta made of penne noodles mixed with light brown cubes of cooked chicken and red sun-dried tomato pieces. The sauce looks smooth and thick, covering every part of the pasta and chicken. Small green herb pieces and a few fresh basil leaves sit on the top, adding bright green color. A wooden spoon is partly visible on the right side, resting inside the pot on top of the pasta. The pot sits on a white marbled surface with some scattered basil leaves around it and bowls of grated cheese and red pepper flakes nearby. 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

I honestly couldn’t keep this one to myself. The first time I made the Marry Me Chicken Pasta Recipe, I was amazed at how the simple ingredients came together to make something so decadent yet easy. It’s the kind of recipe you turn to when you want to impress without the fuss.

Perfect Balance of Flavors: Creamy tomato sauce with just the right hint of spice and tang from sun-dried tomatoes creates a mouthwatering combo.
Simple Ingredients, Big Impact: You don’t need fancy stuff—pantry staples and fresh chicken make all the magic happen.
Comfort Food Upgrade: It’s like your favorite creamy pasta but with a luscious chicken twist that feels special.
Easy to Customize: Whether you want extra heat, swap pasta types, or go gluten-free, this recipe adapts beautifully.

This dish shows pasta with three layers: the pasta pieces are pale yellow, shaped like small tubes or shells, and fully coated in a creamy orange sauce. The sauce has a smooth texture with small bits of red sun-dried tomatoes mixed in. There are chunks of light brown cooked chicken scattered evenly. Fresh green herbs, including flat and curly leaves, are sprinkled over the top, adding a fresh touch. Cracked black pepper is lightly scattered across the whole dish, adding texture and spots of black. The pasta is served in a white bowl on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe strikes such a lovely balance thanks to its thoughtfully chosen ingredients. Every component plays a role in building layers of flavor and texture, so shopping with a goal makes all the difference when you’re ready to cook.

Flat lay of two medium raw chicken breasts with smooth skin, a small pile of mixed ground spices (salt, black pepper, onion powder, garlic powder, paprika) neatly arranged, a few small fresh shallots whole and unpeeled, several cloves of fresh garlic unpeeled, a handful of vibrant sun-dried tomatoes roughly chopped, a bundle of uncooked penne pasta with smooth edges, a small mound of freshly grated Parmesan cheese with fine texture, fresh green parsley and basil sprigs, a small white ceramic bowl with golden olive oil, another small white bowl with creamy half-and-half, a white bowl containing low-sodium chicken broth with pale golden tint, a white bowl with bright red tomato paste, a white bowl holding fine all-purpose flour, a white ceramic dish with crushed chicken bouillon powder, and a pinch of crushed red pepper flakes in a small white bowl — all arranged in perfect symmetry and realistic proportions, 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: I prefer medium-sized, about 20 ounces total, so the chicken cooks evenly and stays moist when sliced thin.
Salt, pepper, onion powder, garlic powder, paprika: These simple spices pack a punch on the chicken, bringing bold taste without overpowering.
Olive oil: Use quality oil for cooking and drizzling—it adds subtle fruitiness that complements sun-dried tomatoes well.
Penne pasta: Holds onto sauce beautifully, but feel free to swap with rigatoni or fusilli if you like more texture.
Shallot: Adds mild onion sweetness, which balances garlic’s sharpness perfectly—sub onion powder if you don’t have fresh.
Garlic: Fresh is best here to deepen the flavor, but garlic powder also works in a pinch.
Red pepper flakes: Just a touch brings warmth and subtle heat to the creamy sauce.
Flour and tomato paste: These thickeners create that luscious, velvety sauce you’ll want to dunk bread into.
Chicken broth: Keeps the sauce savory and light enough while adding depth.
Half and half: The creamy heart of the sauce—but milk with cornstarch or evaporated milk can be clever swaps too.
Sun-dried tomatoes: The secret star ingredient that adds an irresistible sweet-tart flavor and texture.
Chicken bouillon and dried herbs: All those tiny bits of flavor come together for an unforgettable sauce base.
Parmesan cheese: Freshly grated for richness and that sharp saltiness only real Parmesan can bring.
Fresh parsley or basil: Just a sprinkle for color and a bright burst of freshness before serving.

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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 how flexible this Marry Me Chicken Pasta Recipe is. Sometimes I swap sun-dried tomatoes for roasted red peppers when I’m out, or toss in mushrooms for extra earthiness. You can totally make this recipe your own!

Spice it up: I sometimes add extra red pepper flakes or a splash of hot sauce to kick things up a notch—perfect if you like a little heat.
Dairy-free tweak: Use coconut cream instead of half and half for a luscious, non-dairy version that still feels indulgent.
Protein swap: Chicken thighs work beautifully if you want juicier dark meat with more fat for richness.
Pasta alternatives: Zucchini noodles or gluten-free pasta allow this to fit special diets without sacrificing flavor.

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

Step 1: Prep and Tenderize Your Chicken

Start by slicing your medium chicken breasts horizontally to create four even cutlets. Cover them with plastic wrap, then gently pound with a meat mallet or even the side of a heavy can. This makes sure each piece cooks evenly and stays juicy. I make a little spice mix with salt, pepper, onion powder, garlic powder, and paprika, then give each cutlet a good pat-down with olive oil before pressing the spices into the chicken. Let those flavors marinate while you prep the rest—it really helps deepen the taste.

Step 2: Cook the Pasta and Save that Water

Cook the penne pasta in heavily salted boiling water until al dente—firm but not hard. Before draining, scoop out about a cup of that starchy pasta water and set it aside. Toss the drained pasta with a little olive oil to keep it from sticking. This step’s crucial because that reserved water helps adjust the sauce later if it’s too thick.

Step 3: Sear the Chicken to Golden Perfection

Heat about two tablespoons of the reserved sun-dried tomato oil in a large skillet over medium-high heat—it really amps up the flavor here. Cook the chicken cutlets about 4-5 minutes per side until golden and cooked through (160°F internal temperature is the sweet spot). Once cooked, let the chicken rest for at least five minutes before slicing. This locks in the juices and keeps the meat tender.

Step 4: Make the Creamy, Flavor-Packed Sauce

Using the same skillet with all those lovely browned bits, melt butter over medium heat. Add chopped shallots and sauté until soft and fragrant—about 3-4 minutes. Stir in minced garlic and red pepper flakes, cooking just 30 seconds so they don’t burn. Add tomato paste and flour, and cook for another minute while stirring. This combo thickens the sauce and adds a rich depth.

Slowly whisk in chicken broth and half and half, lowering heat to prevent lumps. Stir in chopped sun-dried tomatoes, chicken bouillon, and dried herbs—parsley, basil, oregano—along with salt and pepper to taste. Let the sauce gently simmer until it thickens and coats the back of a spoon. Finally, stir in freshly grated Parmesan gradually until melted and silky smooth.

Step 5: Bring It All Together

Toss the cooked pasta and sliced chicken right into the sauce. If the sauce feels too thick, gradually add some reserved pasta water until you get that perfect creamy consistency. Taste and tweak the seasoning if needed—sometimes a tiny pinch more salt makes all the difference. Finish with a sprinkle of fresh parsley or basil for a bright finish.

Top Tip

Making the Marry Me Chicken Pasta Recipe perfectly creamy and flavorful starts with the details I’ve learned through many tries in my kitchen. These tips keep the sauce rich without being gloopy and the chicken moist and tender every time.

Use Sun-Dried Tomato Oil: Don’t pour out that flavorful oil from your sun-dried tomato jar—it adds incredible taste when frying the chicken.
Don’t Rush Resting: Let the chicken rest after cooking to keep the juices inside; it makes slicing cleaner and the meat more tender.
Add Parmesan Slowly: Stir cheese in gradually and off the heat to prevent clumping or graininess in your sauce.
Save Pasta Water: The starchy pasta water is gold for loosening your sauce without watering down flavor or richness.

How to Serve Marry Me Chicken Pasta Recipe

Garnishes

I always finish my plate with a sprinkle of fresh parsley and sometimes torn basil leaves—they add a beautiful pop of color and a fresh herbal lift that cuts through the richness. If you like, a bit of extra grated Parmesan on top never hurts!

Side Dishes

My go-to sides with this Marry Me Chicken Pasta Recipe are simple green salads with citrusy vinaigrettes and crusty garlic bread to soak up every last bit of sauce. Roasted asparagus or broccoli tossed with lemon zest also pairs wonderfully, cutting through the creaminess nicely.

Creative Ways to Present

For special occasions, I like to serve the pasta in mini cast iron skillets or individual oven-safe ramekins topped with a broiled crust of Parmesan and breadcrumbs. It feels rustic and elegant at the same time, perfect for a cozy date night or family dinner.

Make Ahead and Storage

Storing Leftovers

Any leftovers go straight into an airtight container in the fridge, where they stay fresh for up to 3 days. I always separate the chicken and pasta if I can, so reheating is more even and the sauce doesn’t absorb too much pasta moisture.

Freezing

This recipe freezes great! Freeze the chicken and sauce mixture separately from the pasta for best texture. When you’re ready to eat, thaw overnight in the fridge—homemade comfort food on demand!

Reheating

Reheat gently on low heat in a skillet with a splash of water or broth to loosen the sauce. I avoid microwaving because slow heat helps keep the chicken tender and the sauce creamy without breaking.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs add more fat and tend to be juicier. Just adjust the cooking time slightly and ensure they’re cooked to an internal temperature of 165°F.

What’s the best way to prevent sauce from clumping?

Gradually whisk in liquid ingredients over low heat and stir constantly. Add Parmesan cheese off the heat while stirring to keep the sauce smooth and avoid graininess.

Can I make this recipe dairy-free?

Yes! Swap half and half for coconut cream or a dairy-free milk thickened with a little cornstarch. Use nutritional yeast instead of Parmesan to keep it creamy and flavorful.

How do I store and reheat leftovers?

Store leftovers in airtight containers in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce and keep chicken tender. Avoid microwaving if possible for best results.

Final Thoughts

This Marry Me Chicken Pasta Recipe holds a special place in my kitchen because it’s one of those dishes that feels luxurious but is actually simple enough for weeknights. Making it feels like a treat, and sharing it makes every meal memorable. I hope you enjoy it as much as I do—once you try it, it might just become your go-to comfort dinner, too.