Marry Me Chicken Pasta
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I still remember the first time I stirred sun-dried tomatoes into a creamy sauce and watched a skeptical dinner guest take a second bite — and then ask for the recipe. Marry Me Chicken Pasta is exactly that kind of dish: comforting, a little luxurious, and surprisingly easy to pull off on a weeknight. It combines tender, thin-sliced chicken, a silky Parmesan cream, and the sweet-tang of sun-dried tomatoes tossed with penne or fettuccine. If you want a dinner that feels special without a ton of fuss, this is it — and I keep a quick, weeknight version on rotation for busy nights.
Why you’ll love this dish
This recipe hits a few sweet spots: it’s fast (30–40 minutes start to finish), crowd-pleasing (kids and parents often agree), and feels restaurant-worthy thanks to the cream and Parmesan. Penne or fettuccine both work, but penne’s ridges trap that delicious sauce so every bite has flavor. It’s also flexible — you can dial heat up with red pepper flakes, stretch it with extra veggies, or make it lighter with half-and-half.
“Creamy, tangy, and comforting — the kind of pasta you want on repeat.” — a dinner guest
The cooking process explained
Here’s the quick overview so you know what to expect before you start:
- Prep everything: slice the chicken thin, mince garlic, chop sun-dried tomatoes, and cook pasta until just al dente.
- Sear the chicken in olive oil until golden and cooked through; remove and rest.
- Build the sauce in the same pan: sauté garlic, deglaze with chicken broth, add cream and Parmesan, then stir in sun-dried tomatoes and red pepper flakes.
- Return the chicken, toss with drained pasta, loosen with reserved pasta water if needed, and finish with a final sprinkle of Parmesan.
This sequence keeps flavors concentrated and saves cleanup because the fond from the chicken helps flavor the sauce.
What you’ll need
- 1 lb pasta (fettuccine or penne). Penne is recommended as the sauce clings well.
- 1 lb chicken breast, sliced thin. Thin slices cook quickly and stay tender.
- 2 tbsp olive oil for sautéing the chicken. You can use oil from sun-dried tomatoes for extra flavor.
- Salt and pepper to taste — essential for seasoning the chicken and sauce.
- 1 tsp Italian seasoning for depth and warmth.
- 3 cloves garlic, minced — brings aroma and fresh flavor.
- 1/2 cup chicken broth to deglaze the pan and add moisture. Vegetable broth works as a substitute.
- 1 cup heavy cream for a rich, creamy texture; half-and-half can lighten the dish (sauce will be thinner).
- 1/2 cup grated Parmesan cheese — freshly grated melts best and adds nuttiness.
- 1/4 cup sun-dried tomatoes, chopped — add sweetness and a tangy bite. Oil-packed sun-dried tomatoes contribute extra flavor; drain and chop.
- 1/2 tsp red pepper flakes (optional) for heat.
If you want to try a different flavor profile, see inspiration like a creamy Cajun chicken linguine to borrow ideas for spices and add-ins.
Step-by-step instructions
- Preparation: Bring a large pot of salted water to a boil. Cook pasta according to package directions until just al dente. Reserve 1/2 cup of pasta cooking water, then drain and set aside. Pat chicken dry and season both sides with salt, pepper, and Italian seasoning.
- Cook chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken slices in a single layer (work in batches if needed). Cook 2–3 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Transfer to a plate and tent loosely with foil.
- Prepare sauce: Reduce heat to medium. In the same skillet, add a touch more oil if pan is dry, then sauté minced garlic until fragrant (about 30 seconds). Pour in 1/2 cup chicken broth to deglaze, scraping brown bits from the bottom. Stir in 1 cup heavy cream and bring to a gentle simmer. Whisk in 1/2 cup grated Parmesan until smooth. Add chopped sun-dried tomatoes and 1/2 tsp red pepper flakes if using. Simmer 2–3 minutes until sauce thickens slightly. Taste and adjust seasoning.
- Combine and serve: Return chicken to the skillet and coat with sauce. Add cooked pasta and toss to combine, adding reserved pasta water a tablespoon at a time to reach desired consistency. Finish with extra Parmesan and cracked black pepper. Serve immediately.
Best ways to enjoy it
Plate it in a shallow bowl so the sauce pools around the pasta. Garnish with extra grated Parmesan and a few torn basil leaves or chopped parsley for color and brightness. Pair with:
- A green salad with lemon vinaigrette to cut through richness.
- Garlic bread or a crusty baguette for sopping up sauce.
- A crisp white wine like Pinot Grigio or a light Chardonnay.
For a heartier meal, add roasted asparagus or sautéed mushrooms on the side.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for 3–4 days.
- Reheating: Gently reheat on the stovetop over low heat, stirring and adding a splash of milk or cream to loosen the sauce. Microwaving in short bursts (stirring between) also works.
- Freezing: Cream-based sauces can separate when frozen. If you must freeze, cool completely, then freeze in a shallow container for up to 2 months. Thaw overnight and reheat slowly, whisking in a little cream to restore texture.
- Food safety: Always cool food to room temperature no longer than two hours before refrigerating. Reheat to at least 165°F (74°C) before serving.
Pro chef tips
- Reserve the pasta water — its starch helps bind and thicken the sauce, giving a silky finish.
- Use freshly grated Parmesan, not pre-grated, for better melting and flavor.
- Don’t over-boil the cream; a low simmer prevents it from breaking.
- If sun-dried tomatoes are oil-packed, use a teaspoon of that oil to sauté garlic for extra depth.
- For a richer crust on the chicken, let it sear undisturbed for the full 2–3 minutes per side.
- If you like cheesy variations, try my take using cheddar-parmesan garlic butter chicken with creamy penne techniques — swap in different cheeses and finish with a breadcrumb topping for texture.
Creative twists
- Shrimp version: Replace chicken with shrimp; they cook in 2–3 minutes and pair beautifully with sun-dried tomatoes.
- Veggie-forward: Add sautéed spinach, cherry tomatoes, or roasted red peppers for color and nutrition.
- Lighter swap: Use half-and-half or whole milk with a tablespoon of cornstarch to thicken for lower fat.
- Dairy-free: Use full-fat coconut milk and nutritional yeast to mimic the creaminess and umami.
- Herb & lemon: Finish with lemon zest and fresh basil or thyme for a bright finish.
Common questions
Q: How long does this take to make?
A: Plan on 30–40 minutes from start to finish if your prep is ready. Thin-sliced chicken and multitasking (pasta while you prep) speed things along.
Q: Can I make this ahead for guests?
A: You can cook the chicken and sauce a few hours before guests arrive; keep them separate from pasta and gently reheat and combine just before serving to maintain texture.
Q: Is it safe to freeze cream-based pasta?
A: Cream sauces can separate after freezing. Freezing is possible but expect a change in texture; reheat slowly and whisk in extra cream or milk to help emulsify.
Q: What pasta shape is best?
A: Penne is recommended because it catches the sauce, but fettuccine or linguine also work if you prefer ribbon pasta.
Q: Can I use bone-in chicken or thighs?
A: Boneless, thin-sliced breasts or thighs are easiest. Bone-in pieces take longer and are better for prepping separately and shredding into the sauce.
Conclusion
For a faithful take on the original concept and extra recipe notes, check out The Recipe Critic’s original Marry Me Chicken Pasta. If you’d like a version with slightly different seasoning and presentation ideas, I recommend reading Salt & Lavender’s take on Marry Me Chicken Pasta. For another popular variation and helpful visuals, see the recipe at Running to the Kitchen’s version.
Marry Me Chicken Pasta
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until just al dente. Reserve 1/2 cup of pasta cooking water, then drain and set aside.
- Pat chicken dry and season both sides with salt, pepper, and Italian seasoning.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add chicken slices in a single layer (work in batches if needed). Cook 2–3 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Transfer to a plate and tent loosely with foil.
- Reduce heat to medium. In the same skillet, add a touch more oil if the pan is dry, then sauté minced garlic until fragrant (about 30 seconds).
- Pour in 1/2 cup chicken broth to deglaze, scraping brown bits from the bottom. Stir in 1 cup heavy cream and bring to a gentle simmer.
- Whisk in 1/2 cup grated Parmesan until smooth. Add chopped sun-dried tomatoes and optional red pepper flakes. Simmer 2–3 minutes until sauce thickens slightly. Taste and adjust seasoning.
- Return chicken to the skillet and coat with sauce. Add cooked pasta and toss to combine, adding reserved pasta water a tablespoon at a time to reach desired consistency.
- Finish with extra Parmesan and cracked black pepper. Serve immediately.
