There’s just something magical about the creamy, cheesy sauce wrapped around tender chicken and pasta that makes you want to savor every bite. This Marry Me Chicken Pasta Recipe truly lives up to its name—it’s rich, flavorful, and the kind of meal that has everyone asking for seconds. I’m so excited to share it with you because it’s one of those dishes that feel special but really come together in under an hour.

The image shows a close-up of creamy pasta with three main layers: the penne pasta that is light orange and smooth, covered in a thick sauce that looks creamy and slightly shiny with bits of red sun-dried tomatoes and green herbs scattered throughout. There are small pieces of light beige chicken mixed in, and fresh chopped green herbs are sprinkled on top, adding a fresh look. A wooden spoon is lifting some pasta and sauce from the white pan, which sits on a white marbled surface. The overall color tones are warm with orange, light beige, and green highlights, and the pasta looks rich and creamy. 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 quickly became a favorite in my kitchen because it’s the perfect balance between indulgent and approachable. It’s creamy without being too heavy, and the sun-dried tomatoes add that tangy pop that keeps you hooked. Plus, it feels fancy enough for date night but easy enough for a weeknight dinner.

Flavor Explosion: The combination of sun-dried tomatoes, Parmesan, and a hint of red pepper flakes builds layers of flavor you’ll adore.
Simple Yet Impressive: Despite its rich taste, it comes together with pantry staples and takes less than an hour.
Comfort Food Vibes: Creamy sauce, tender chicken, and al dente pasta – what’s not to love?
Customizable: Easy to adapt for different tastes or swap ingredients while keeping that delicious base.

This image shows a large white pot filled with creamy orange pasta. The dish has three main layers visible: at the base are smooth orange sauce coating the penne pasta, the pasta layer is mixed evenly with pieces of light brown cooked meat, and small bits of red sun-dried tomatoes scattered throughout. The top layer is sprinkled with fresh green basil leaves and finely chopped herbs. A wooden spoon is partially dipped into the pot from the right side, stirring the pasta. The pot sits on a white marbled surface, with fresh green basil leaves and two bowls in the background, one with shredded white cheese and the other with red chili flakes. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic in this Marry Me Chicken Pasta Recipe really starts with the ingredients working together. The chicken soaks up all the seasoning perfectly, while the sun-dried tomatoes bring a tangy depth that cuts through the creamy sauce. I like to use freshly grated Parmesan here because it melts smoother and has a richer flavor than the pre-grated stuff.

Flat lay of two medium raw chicken breasts with smooth skin, a small mound of mixed ground spices (salt, black pepper, onion powder, garlic powder, paprika) carefully arranged nearby, a drizzle of golden olive oil in a small white ceramic bowl, uncooked penne pasta piled neatly, two tablespoons of unsalted butter solid and creamy on a white plate, a whole large shallot with glossy purple skin next to several garlic cloves with intact papery skins, tiny white bowl holding bright red tomato paste, small white bowls containing clear low-sodium chicken broth and creamy half and half, rough chopped deep red sun-dried tomatoes without oil, a small heap of crushed chicken bouillon powder, dried herbs – a small sprinkle of green parsley, basil, and oregano leaves, a delicate pile of freshly grated pale yellow Parmesan cheese, fresh green parsley and basil sprigs for garnish all 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: Choose medium-sized, firm breasts so they cook evenly and stay juicy after pounding thin.
Penne pasta: Holds sauce wonderfully with its ridges—don’t overcook it, al dente is key!
Sun-dried tomatoes (oil reserved): The oil adds extra depth when cooking the chicken; the tomatoes give that tangy burst.
Shallot: Offers a mild, sweet onion flavor that blends beautifully into the sauce.
Garlic cloves: Fresh garlic really elevates this dish; minced finely for that gentle warmth.
Tomato paste: Adds concentrated tomato flavor and richness to the sauce.
Chicken broth: A low-sodium version keeps the sauce flavorful without being salty.
Half and half: Gives creaminess without the heaviness of cream; you can substitute with milk plus cornstarch if needed.
Parmesan cheese: Freshly grated, it melts smoothly and gives the sauce its signature cheesy goodness.
Spices and herbs: Onion powder, garlic powder, paprika, red pepper flakes, basil, oregano, parsley—all add layers of flavor.
Butter and olive oil: The perfect combo for sautéing and building rich flavor from the chicken drippings.

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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

One of the best parts of this Marry Me Chicken Pasta Recipe is that it invites creativity. I love tossing in a handful of fresh spinach at the end for some green goodness, but you can easily swap in gluten-free pasta or add sun-dried tomato-infused oil for extra punch. Don’t be shy about adjusting the spice level or subbing in your favorite herbs.

Variation: One of my friends swaps the chicken breasts for thighs—juicy and flavorful with a bit more fat, it turns out fantastic!
Diet-friendly: To lighten it up, use skim milk with cornstarch and skip some butter; it’s still creamy and satisfying.
Make it vegetarian: Leave out the chicken and double up on sun-dried tomatoes and mushrooms for an equally hearty meal.

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

Step 1: Tenderize the chicken for juicy perfection

Start by slicing each chicken breast horizontally to make four thin fillets. Cover them with plastic wrap and gently pound them with a meat mallet or even the side of a can—this helps them cook evenly and keeps them tender. It’s a small step that really makes a difference in texture.

Step 2: Season and prep for a flavor boost

Whisk together your chicken spices—salt, pepper, onion powder, garlic powder, and paprika—and then lightly drizzle the chicken with olive oil before rubbing those spices in. I like to let them rest a few minutes while I prep the Parmesan and set out my other ingredients. It builds a flavorful crust when cooked.

Step 3: Cook your pasta perfectly

Boil your penne in heavily salted water until it’s just al dente—about a minute less than package directions. Before draining, reserve a cup of pasta water to loosen the sauce later if needed. Toss the drained pasta with a drizzle of olive oil so it doesn’t stick and set it aside.

Step 4: Sear the chicken to golden perfection

Heat the reserved sun-dried tomato oil in a large skillet or Dutch oven over medium-high heat until hot. Cook the chicken about 4-5 minutes each side until golden and cooked through (160°F internal). After cooking, transfer to a cutting board and rest for at least 5 minutes—this resting step is a game-changer for juicy chicken.

Step 5: Build layers with aromatics and sauce

In the same skillet with chicken drippings and sundried tomato oil, melt butter over medium heat. Sauté shallots until soft—about 3-4 minutes. Add minced garlic and red pepper flakes, cooking for another 30 seconds until fragrant. Stir in tomato paste and flour, cooking for a minute to form a thick roux that will thicken the sauce beautifully.

Step 6: Add liquids and simmer to creamy bliss

Lower the heat and slowly whisk in chicken broth and half and half, stirring constantly to smooth out any lumps. Toss in the chopped sun-dried tomatoes, chicken bouillon, and herbs. Bring it up to a gentle simmer and let it thicken, stirring frequently so it never sticks to the bottom.

Step 7: Melt in fresh Parmesan

Turn the heat down low and gradually add your Parmesan cheese, stirring to melt it before adding more. This step creates that luscious, creamy texture that clings to your pasta and chicken like a dream.

Step 8: Combine pasta, chicken, and adjust sauce

Stir the cooked pasta and sliced chicken into the sauce. If it feels too thick, add some reserved pasta water a splash at a time to reach your perfect consistency. Give it a taste and tweak the seasoning with extra salt or pepper if needed—this is your moment to shine.

Top Tip

After making this Marry Me Chicken Pasta Recipe a dozen times, I’ve learned a few little tricks to elevate the dish every single time. These tips help keep the chicken juicy and the sauce silky, so your meal always impresses.

Don’t skip pounding the chicken: It ensures even cooking, so you avoid dry edges with undercooked centers.
Reserve pasta water: The starch in it helps loosen the sauce seamlessly without watering down the flavor.
Use fresh Parmesan: It melts better and adds richness that pre-grated cheese can’t match.
Rest the chicken: Letting the cooked chicken rest before slicing keeps it tender and juicy.

How to Serve Marry Me Chicken Pasta Recipe

Garnishes

I usually top this pasta with a sprinkle of fresh parsley and a few basil leaves when I have them on hand. They add a fresh, herby brightness that contrasts beautifully with the creamy sauce. Sometimes a little extra grated Parmesan on top never hurts, either!

Side Dishes

This dish pairs wonderfully with a simple green salad dressed in lemon vinaigrette or some roasted garlic broccoli. If I’m feeling indulgent, garlic bread on the side is always a hit—perfect for scooping up any leftover sauce.

Creative Ways to Present

For a special occasion, I like to serve the Marry Me Chicken Pasta in shallow white bowls, adding a drizzle of high-quality olive oil and finishing with a small edible flower or microgreens. It turns a rustic meal into elegant comfort food right away.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and usually get 2-3 days of happily reheated lunches out of it. The sauce thickens overnight but loosens up nicely with a quick splash of water or broth when reheated on the stove or in the microwave.

Freezing

Freeze any extras in portioned containers for up to 2 months. I recommend freezing before adding fresh herbs or garnishes, since those stay fresher when added at the end after thawing and reheating.

Reheating

Reheat gently on the stove over low heat, stirring often and adding a splash of liquid if the sauce feels too thick or dry. This keeps the chicken tender and the sauce creamy—microwaving works too but risks drying the chicken unless you cover the dish to trap moisture.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts in this recipe?

Absolutely! Chicken thighs are a great swap if you want extra juiciness and flavor. Just adjust the cooking time slightly, as thighs may take a bit longer to cook through. Make sure they reach 165°F internally.

What can I use if I don’t have half and half?

No worries if you don’t have half and half. You can mix whole milk with a tablespoon of cornstarch or use evaporated milk combined with cornstarch to mimic the creaminess without adding heavy cream.

How do I prevent the sauce from becoming grainy after adding cheese?

Adding Parmesan slowly over low heat while stirring constantly helps it melt smoothly. Avoid boiling the sauce once cheese is added. Using freshly grated cheese instead of pre-grated makes a big difference in texture.

Can I prepare parts of this recipe ahead of time?

Yes! You can pound and season the chicken a few hours before cooking and chop your shallots and garlic in advance. Cooking the pasta just before serving is ideal to keep it from sticking together. Sauce is best made fresh, but you can reheat leftovers gently.

Final Thoughts

This Marry Me Chicken Pasta Recipe holds a special place in my heart because it’s proof that you don’t need complicated techniques or exotic ingredients to create a meal that impresses and comforts all at once. Give this recipe a try—you’ll find it’s a dependable weeknight winner and a dish you’ll want to make again and again. Trust me, once you have it on your table, it’s hard to go back!