There’s something undeniably irresistible about creamy pasta dishes that hug you from the inside out, and this Marry Me Chicken Pasta Recipe is exactly that kind of meal. Rich, flavorful, and absolutely comforting, it’s the kind of dish that makes dinner feel special even on busy weeknights.

This image shows a close-up of creamy penne pasta mixed with pieces of light brown chicken and bits of red sun-dried tomatoes. The pasta is coated in a smooth, slightly orange sauce with visible black pepper specks and green chopped herbs on top. A wooden spoon is lifting a portion of pasta, showing the sauce’s creamy texture and the pasta's curved tube shape. The dish is in a white pan with a soft focus on the marbled white background underneath. 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

Honestly, this Marry Me Chicken Pasta Recipe has a way of sneaking into your regular rotation because it’s so reliably delicious and straightforward. I’ve made it countless times, and every single version turns out creamy, flavorful, and just perfect for sharing.

Comfort food at its best: Creamy sauce with sun-dried tomatoes and Parmesan hits all the cozy, satisfying notes.
Simple, but impressive: Ingredients you likely have on hand, with a few easy steps to restaurant-quality results.
Perfect for customizing: You can tweak spice levels, swap proteins, or add greens to make it your own.
Hands-on but forgiving: The sauce thickens beautifully, so you won’t have to stress if the timing shifts a bit.

The image shows a large white pot filled with creamy penne pasta mixed with small, light brown pieces of chicken and bits of sun-dried tomatoes. The sauce is thick and orange-cream colored, coating every piece of pasta and chicken. Fresh green basil leaves and chopped parsley are sprinkled on top, adding bright color. A wooden spoon is partly stirring the pasta on the right side of the pot. The pot sits on a white marbled surface, and around it are small bowls, one containing shredded white cheese and another with red chili flakes, with fresh green basil leaves placed nearby. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This dish is all about balance — the tang of sun-dried tomatoes cuts through the rich creaminess, while the Parmesan cheese adds fullness and a little savory bite. Each ingredient serves a purpose and blends to create that unforgettable flavor profile.

Flat lay of two medium raw chicken breasts with smooth pale pink skin, a small white bowl of salt, a small white bowl of black pepper, a small white bowl of onion powder, a small white bowl of garlic powder, a small white bowl of smoked paprika, a small white bowl of olive oil with golden-green sheen, a simple white plate piled with uncooked penne pasta, a small white bowl holding two tablespoons of unsalted butter, one large shallot with purple and white layers peeled and chopped next to a small white bowl of minced fresh garlic cloves, a small white bowl of red pepper flakes, a small white bowl of white flour, a small white bowl of deep red tomato paste, a simple white bowl filled with light golden chicken broth, a simple white bowl of creamy half and half, a small white bowl of roughly chopped sun-dried tomatoes with a glossy deep red appearance, a small white bowl of crushed chicken bouillon powder, a small white bowl containing mixed dried parsley, basil, and oregano herbs, a small white bowl of freshly grated Parmesan cheese with fine texture, and fresh sprigs of green parsley and basil scattered to the side, all arranged symmetrically 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: Tender, juicy chicken is essential; pounding the fillets ensures even cooking and helps them soak up spices.
Penne pasta: Holds onto the sauce perfectly, giving you those creamy bites every time.
Sun-dried tomatoes: Their intense, slightly sweet-tart flavor is the secret star here—reserve the oil for cooking!
Chicken broth and half-and-half: The base for the sauce, bringing depth and creaminess without heaviness.
Parmesan cheese: Freshly grated is key — it melts smoothly and adds a rich, nutty flavor.
Shallots and garlic: Build layers of flavor, sautéed just until fragrant and soft.
Tomato paste and flour: Work as the thickening agents and firm up the sauce with that classic tomato richness.
Italian dried herbs and red pepper flakes: They brighten the dish with subtle herbal notes and a touch of warmth.

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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 about this Marry Me Chicken Pasta Recipe is how easy it is to adapt. Over time, I’ve played around with adding spinach or swapping out penne for fettuccine. It’s your canvas — make it yours!

Variation: I once added sun-dried tomatoes and fresh spinach for a pop of color and extra veggies — loved how the spinach wilted right into the sauce.
Spice it up: If you’re into heat, don’t hesitate to increase the red pepper flakes or try a pinch of smoked paprika.
Dairy switch: To lighten up, swap half-and-half for whole milk with a bit of cornstarch to maintain creaminess without sacrificing richness.

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

Step 1: Prep and Patience with the Chicken

I slice the chicken breasts horizontally to make four nice, thin cutlets, then gently pound them to even thickness. This little trick helps them cook quickly and evenly, so you don’t end up with dry edges or raw centers. After seasoning with the spice mix, I let them rest while prepping everything else – a simple step that lets the flavors soak in.

Step 2: Cooking Pasta and Saving the Water

The pasta cooks until al dente in heavily salted water — don’t forget to salt it like the sea for the best flavor. Before draining, I always scoop out a cup of that starchy pasta water; it’s gold for adjusting the sauce consistency later. Toss the pasta with a drizzle of olive oil to keep it from sticking as you finish the sauce.

Step 3: Sear the Chicken to Golden Perfection

Using the flavorful oil reserved from the sun-dried tomatoes, I heat it until hot and sear the chicken on each side until golden brown, about 4-5 minutes per side. Avoid overcrowding the pan to ensure that beautiful crust forms and you get a juicy interior. Once done, I transfer the chicken to rest and don’t wipe out the pan — that fond is where the sauce magic begins.

Step 4: Build the Sauce in Layers

In the chicken drippings, melt butter and sauté shallots till soft and fragrant. Then add garlic and red pepper flakes just long enough to wake up their flavor without burning. Stir in tomato paste and flour for a minute or so to cook out any raw flour taste and deepen the color—this step thickens the sauce wonderfully.

Step 5: Whisk in the Liquids and Sun-Dried Tomatoes

Slowly whisk in chicken broth and half-and-half, keeping the heat low to prevent lumps. Stir in the chopped sun-dried tomatoes, chicken bouillon, and dried herbs. Once combined, crank up the heat and simmer gently, stirring often, until the sauce thickens and coats the back of your spoon — patience is key here for that luscious texture.

Step 6: Finish with Parmesan and Combine All

Reduce to low heat and stir in freshly grated Parmesan cheese in handfuls, letting it melt evenly. This gives the sauce richness and a velvety finish. Finally, add in the cooked pasta and chopped chicken. If the sauce feels too thick, slowly stir in some reserved pasta water until you reach the perfect creamy consistency. Taste and adjust salt and pepper to your liking.

Top Tip

I’ve learned over the years that timing and layering flavors is what sets this Marry Me Chicken Pasta Recipe apart. Don’t rush—letting the chicken rest, taking your time sautéing the aromatics, and gradually incorporating liquids really brings it all together beautifully.

Use reserved tomato oil: It’s packed with flavor and helps brown the chicken wonderfully, adding delicious depth to the sauce base.
Don’t skip resting the chicken: It keeps the meat juicy and allows the seasoning to settle.
Grate fresh Parmesan: Pre-grated doesn’t melt the same way, and the flavor just isn’t as vibrant.
Adjust sauce thickness with pasta water: This starchy water helps the sauce cling to the pasta perfectly without getting too heavy.

How to Serve Marry Me Chicken Pasta Recipe

Garnishes

I’m a fan of fresh herbs here—chopped parsley and basil add a burst of freshness and color that not only looks pretty but also brightens the rich sauce. Sometimes I’ll toss on a extra sprinkle of Parmesan for good measure.

Side Dishes

This pasta pairs beautifully with a crisp green salad or some garlicky roasted broccoli. A crusty baguette or garlic bread to mop up any leftover sauce is always a winner in my book.

Creative Ways to Present

For a special occasion, I’ve plated the pasta in shallow bowls topped with a sprig of fresh basil and some toasted pine nuts for crunch. It turns the humble dish into a restaurant-worthy centerpiece with minimal fuss.

Make Ahead and Storage

Storing Leftovers

I store leftover Marry Me Chicken Pasta in an airtight container in the fridge for up to three days. The sauce thickens as it cools, so before reheating, I like to loosen it up with a splash of milk or broth.

Freezing

Freezing works if you’re mindful: freeze in portioned containers without fresh herbs or dairy-heavy garnishes. When thawing, gently reheat on low and stir in a little extra liquid to bring back the creamy texture.

Reheating

Reheating on the stovetop works best, adding a splash of water or broth to prevent drying out. Microwave is fine for convenience, but remember to stir halfway through to heat evenly and add moisture if needed.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs provide extra juiciness and flavor. Just adjust the cooking time slightly since thighs can take a bit longer to cook through. Be sure to slice and pound them similarly for even cooking.

What’s the secret to a creamy sauce without curdling?

The key is to keep the heat moderate to low when whisking in the half-and-half and cheese. Gradually add the dairy and stir continuously to avoid too-high heat. Also, stirring in cheese slowly helps it melt evenly without clumping.

Can I make this recipe gluten-free?

Yes! Use gluten-free penne pasta and swap the all-purpose flour for a gluten-free alternative like rice or chickpea flour. Make sure your chicken broth and bouillon are labeled gluten-free to keep the dish safe for sensitive diets.

How do I prevent the chicken from drying out?

Pounding the chicken cutlets to an even thickness cooks them uniformly, and resting the chicken after cooking lets the juices redistribute. Also, don’t overcook — aim for an internal temperature of about 160°F to keep them juicy and tender.

Final Thoughts

I can’t recommend this Marry Me Chicken Pasta Recipe enough for anyone looking to impress without spending hours in the kitchen. It’s one of those dishes that feels special but is shockingly simple — plus, tasting it fresh from your own kitchen is a joy that never gets old. Grab those ingredients and treat yourself, you won’t regret it!