Tasty Marry Me Chicken Pasta

I’d never heard of “Marry Me Chicken” until my neighbor brought it to a potluck last spring. She said her husband proposed after she made it for him on their third date—hence the name. I laughed it off as one of those too-good-to-be-true food stories.

Then I made it myself. My husband had three servings and asked why I don’t make it every week. I turned it into a pasta because, honestly, everything’s better with noodles. The creamy sun-dried tomato sauce clings to the pasta perfectly, and the chicken stays tender if you don’t overcook it. Now it’s in our dinner rotation at least twice a month.

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What Kind of Chicken Should I Use?

For this recipe, boneless skinless chicken breasts or thighs both work great, so feel free to use whichever you prefer or have on hand. Chicken thighs tend to be a bit more forgiving since they stay juicier even if you cook them a little longer, while chicken breasts are leaner and cook up quickly. If you’re buying pre-packaged chicken, just make sure it looks fresh with no off smell or slimy texture. Since you’ll be cutting the chicken into bite-sized pieces, you don’t need to worry about pounding it thin or any special prep work – just cut it into roughly 1-inch chunks so they cook evenly throughout the dish.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Chicken: Boneless chicken thighs work great here if you prefer darker meat. You can also use pre-cooked rotisserie chicken – just shred it and add it in during the last few minutes of cooking to warm through.
• Penne pasta: Any short pasta shape will do the job – try rigatoni, fusilli, or farfalle. Even bow ties work nicely for catching all that creamy sauce.
• Heavy cream: If you want to lighten things up, you can use half-and-half instead, though the sauce won’t be quite as thick. Add an extra tablespoon of flour to help it along.
• Parmesan cheese: Pecorino Romano makes a good substitute and adds a slightly sharper flavor. In a pinch, you can use a mix of mozzarella and a little cheddar, though the taste will be different.
• Sun-dried tomatoes: Cherry tomatoes (halved and sautéed) or roasted red peppers can step in if you don’t have sun-dried tomatoes around. The flavor profile will shift a bit, but it’ll still taste great.
• Italian seasoning: Make your own blend with equal parts dried basil, oregano, and thyme if you don’t have the pre-mixed version.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this creamy pasta dish is adding the parmesan cheese while the sauce is boiling, which can cause it to clump and become grainy – always reduce the heat to low before stirring in the cheese.

Another common error is not draining your sun-dried tomatoes well enough, as the excess oil can make your sauce too greasy and overpower the other flavors.

Overcrowding the pan when cooking the chicken will steam it instead of browning it, so work in batches if needed to get that nice golden color.

Finally, don’t forget to save some pasta water before draining – adding a splash helps thin out the sauce if it gets too thick and helps it cling better to the noodles.

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What to Serve With Marry Me Chicken Pasta?

Since this pasta is already pretty hearty with chicken and a creamy sauce, I like to keep the sides simple and fresh. A crisp green salad with a light lemon vinaigrette cuts through the richness perfectly and adds a nice contrast to all that creamy goodness. Garlic bread or a warm baguette is always a good call for soaking up the extra sauce – trust me, you won’t want to waste a drop. If you’re feeding a crowd, roasted vegetables like asparagus, green beans, or zucchini make great additions without making the meal feel too heavy.

Storage Instructions

Store: Keep your leftover Marry Me Chicken Pasta in an airtight container in the fridge for up to 4 days. The creamy sauce might thicken up a bit as it sits, but that’s totally normal and easy to fix when you reheat it.

Freeze: This pasta freezes pretty well for up to 2 months in a freezer-safe container. Just know that cream-based sauces can sometimes separate a little when frozen, but a good stir while reheating usually brings it back together.

Reheat: Warm it up on the stovetop over medium-low heat, adding a splash of chicken broth or cream to loosen the sauce. You can also microwave it in 1-minute intervals, stirring between each round and adding a bit of liquid if needed to get that creamy consistency back.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3400
• Protein: 180-200 g
• Fat: 160-180 g
• Carbohydrates: 210-230 g

Ingredients

For the chicken:

• 1 tbsp olive oil
• 1.5 lb boneless skinless chicken (pounded to even thickness)
• 0.5 tsp salt
• 0.25 tsp pepper

For the pasta:

• 10 oz penne pasta

For the sauce:

• 1 cup drained sun-dried tomatoes (oil-packed for best flavor)
• 3 tbsp butter (I use Kerrygold for richness)
• 2 cups chicken broth
• 2 tsp dried Italian seasoning
• 1 cup grated Parmesan cheese
• 1 tsp paprika
• 1 cup heavy cream (room temperature)
• 3 tbsp flour
• 2 tsp minced garlic (fresh preferred)

For the garnish:

• fresh basil (torn just before serving)

Step 1: Cook the Pasta

• 10 oz penne pasta

Boil the penne pasta in a large pot of salted water according to package instructions until al dente.

Drain the pasta and set it aside while you prepare the chicken and sauce.

Step 2: Prepare and Cook the Chicken

• 1.5 lb boneless skinless chicken (pounded to even thickness)
• 0.5 tsp salt
• 0.25 tsp pepper
• 1 tbsp olive oil

Cut the chicken into 1-inch bite-sized pieces and season them with salt and pepper.

In a large skillet, heat olive oil over medium-high heat.

Add the seasoned chicken pieces and cook for 6–8 minutes until they are no longer pink and cooked through.

Transfer the cooked chicken to a plate and set aside.

Step 3: Make the Creamy Sun-Dried Tomato Sauce

• 3 tbsp butter (I use Kerrygold for richness)
• 2 tsp minced garlic (fresh preferred)
• 3 tbsp flour
• 2 cups chicken broth
• 1 cup heavy cream (room temperature)
• 1 cup grated Parmesan cheese
• 1 cup drained sun-dried tomatoes (oil-packed for best flavor)
• 1 tsp paprika
• 2 tsp dried Italian seasoning

In the same skillet, melt the butter over medium heat.

Add the minced garlic and sauté for about 30 seconds until fragrant.

Stir in the flour to make a paste.

Gradually whisk in the chicken broth, then add the heavy cream and grated Parmesan cheese, stirring until smooth.

Stir in the drained sun-dried tomatoes, paprika, and Italian seasoning.

Let the sauce simmer for a few minutes until it thickens.

I like to use Kerrygold butter for extra richness in the sauce.

Step 4: Combine Chicken, Pasta, and Sauce

• cooked chicken from Step 2
• cooked pasta from Step 1

Add the cooked chicken and drained pasta to the sauce in the skillet.

Stir everything together to coat the chicken and pasta well in the creamy sauce.

Taste and season with additional salt and pepper if needed.

Step 5: Garnish and Serve

• fresh basil (torn just before serving)
• additional Parmesan cheese (optional)

Garnish the finished dish with torn fresh basil leaves and, if desired, a sprinkle of additional Parmesan cheese just before serving.

I love adding the fresh basil at the end for a burst of color and flavor.

Tasty Marry Me Chicken Pasta

Delicious Tasty Marry Me Chicken Pasta recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 32 minutes mins

Total Time 47 minutes mins

Servings 4

Calories 3200 kcal

Ingredients

  

For the chicken:

• 1 tbsp olive oil
• 1.5 lb boneless skinless chicken (pounded to even thickness)
• 0.5 tsp salt
• 0.25 tsp pepper

For the pasta:

• 10 oz penne pasta

For the sauce:

• 1 cup drained sun-dried tomatoes (oil-packed for best flavor)
• 3 tbsp butter (I use Kerrygold for richness)
• 2 cups chicken broth
• 2 tsp dried Italian seasoning
• 1 cup grated Parmesan cheese
• 1 tsp paprika
• 1 cup heavy cream (room temperature)
• 3 tbsp flour
• 2 tsp minced garlic (fresh preferred)

For the garnish:

• fresh basil (torn just before serving)

Instructions

 

• Boil the penne pasta in a large pot of salted water according to package instructions until al dente. Drain the pasta and set it aside while you prepare the chicken and sauce.
• Cut the chicken into 1-inch bite-sized pieces and season them with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken pieces and cook for 6–8 minutes until they are no longer pink and cooked through. Transfer the cooked chicken to a plate and set aside.
• In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the flour to make a paste. Gradually whisk in the chicken broth, then add the heavy cream and grated Parmesan cheese, stirring until smooth. Stir in the drained sun-dried tomatoes, paprika, and Italian seasoning. Let the sauce simmer for a few minutes until it thickens. I like to use Kerrygold butter for extra richness in the sauce.
• Add the cooked chicken and drained pasta to the sauce in the skillet. Stir everything together to coat the chicken and pasta well in the creamy sauce. Taste and season with additional salt and pepper if needed.
• Garnish the finished dish with torn fresh basil leaves and, if desired, a sprinkle of additional Parmesan cheese just before serving. I love adding the fresh basil at the end for a burst of color and flavor.