Marry Me Chicken Pasta Recipe With Creamy Sauce

This Marry Me Chicken Pasta tosses golden seared chicken and penne in a sun-dried tomato Parmesan cream sauce, all built in one skillet in about 35 minutes. The secret is a splash of starchy pasta water, which turns the sauce glossy and silky instead of heavy. It serves six, keeps in the fridge for 3 to 4 days, and reheats beautifully with a little broth.

There’s something magical about the moment garlic and sun-dried tomatoes hit hot oil on a busy Tuesday evening, and this Marry Me Chicken Pasta captures that moment in a single skillet. It smells like a restaurant kitchen, yet it only asks for pantry staples and about 35 minutes of your time. Tender bites of chicken, a glossy sun-dried tomato cream sauce, and penne that soaks up every drop—that’s the whole story.

If you’ve been scrolling through creamy chicken pasta recipes looking for one that works every single time, this is it. I built this Marry Me Pasta Recipe around a few small techniques—sear the chicken in batches, cook the tomato paste until it darkens, and finish with starchy pasta water—so the sauce turns out velvety rather than thin or greasy. It’s one of my favorite weeknight dinner ideas because you only dirty one skillet and one pot.

Browse our pasta recipes when you want another cozy bowl later in the week, and save this one now, because you’ll want it again.

Why Is It Called Marry Me Chicken Pasta?

The name comes from the original skillet chicken in sun-dried tomato cream sauce, shared as a recipe video in 2016, which was so good that a taster joked she’d marry the cook on the spot. The pasta version keeps those same flavors and stretches them into a complete meal.

I can’t promise a proposal (that part is up to you), but I can promise a dish that earns compliments. The flavor comes from a few balanced ingredients: salty Parmesan, sweet-tangy sun-dried tomatoes, rich cream, and a little heat from red pepper flakes. Together they hit every note we crave in comfort food recipes—salty, savory, creamy, and just bright enough.

Ingredients for This Marry Me Chicken Pasta Recipe With Creamy Sauce

The beauty lies in the short list, because you probably have half of it in your kitchen already. Here’s what you need for six servings.

For the Chicken and Pasta:

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 12 ounces penne pasta
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

For the Creamy Sauce:

• 2 tablespoons sun-dried tomato oil (from the jar) or olive oil
• 4 garlic cloves, minced
• 1/3 cup oil-packed sun-dried tomatoes, drained and chopped
• 1 tablespoon tomato paste
• 1 cup low-sodium chicken broth
• 1 cup heavy cream (also sold as heavy whipping cream)
• 1 cup freshly grated Parmesan cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes

For Finishing:

• 1/4 cup fresh basil, torn
• 1 cup reserved pasta water

Boneless chicken thighs work beautifully here and stay a little juicier, and rigatoni, farfalle, or fettuccine can stand in for the penne. Sun-dried tomatoes and Parmesan are both naturally salty, so taste the finished sauce before adding any extra salt. Freshly grated Parmesan melts smoothly, while bagged pre-grated cheese is often coated with anti-caking powder that can leave the sauce a little grainy.

Prep takes about 10 minutes, cooking takes about 25, and the total is about 35 minutes. Start the pasta water first so it’s boiling while you slice the chicken.

How to Make Marry Me Chicken Pasta Step by Step

Boil the penne until just shy of al dente, sear seasoned chicken pieces until golden, build a sauce from garlic, sun-dried tomatoes, broth, and cream, then toss everything together with starchy pasta water. The whole process happens in one skillet and takes about 35 minutes from start to finish.

1. Cook the Pasta to Just Shy of Perfection

Bring a large pot of generously salted water to a boil, then cook the penne for 1 to 2 minutes less than the package directions say. You want it slightly firm, because it will finish cooking in the sauce and soak up flavor. Before draining, scoop out 1 cup of the cloudy pasta water—it’s full of starch, which is what makes the sauce cling later.

2. Sear the Chicken to Golden Love

Pat the chicken dry, then toss it with the paprika, Italian seasoning, salt, and pepper. Heat the oil in a large, deep skillet over medium-high heat and sear the chicken in two batches for 5 to 6 minutes, until deeply golden and 165°F inside, which is the USDA’s safe temperature for poultry. Crowded chicken steams instead of browning—the same lesson I learned writing my beef stir fry recipe—so give each piece a little breathing room, then move it to a plate.

3. Bloom the Aromatics

Drop the heat to medium and add the garlic, sun-dried tomatoes, and tomato paste to the same skillet. Stir for about 1 minute, until the garlic smells sweet and the paste darkens from bright red to a deeper brick color. Cooking the paste briefly mellows its raw edge.

4. Deglaze for Flavor

Pour in the chicken broth and scrape up the browned bits stuck to the bottom of the pan with a wooden spoon. Those bits, called fond, are concentrated chicken flavor that gives the sauce its depth. Let it simmer for about 2 minutes, until it reduces slightly.

5. Simmer in the Cream

Stir in the heavy cream, oregano, and red pepper flakes, then keep the sauce at a gentle simmer for 3 to 4 minutes. You’ll know it’s ready when it coats the back of a spoon and a finger drawn through it leaves a clean line. Turn the heat to low and add the Parmesan a handful at a time, stirring until each addition melts into a smooth, glossy sauce.

6. Toss Everything Together in Creamy Magic

Return the chicken and any juices from the plate to the skillet, add the drained penne and the basil, and toss until every noodle is coated. Pour in the reserved pasta water 1/4 cup at a time until the sauce is silky and spoonable. Let the pan rest for 2 minutes off the heat, because the sauce thickens as it cools slightly and clings even better.

How Do You Keep the Sauce Creamy, Not Thin or Broken?

Use full-fat heavy cream, keep the heat at a gentle simmer once the cream goes in, add freshly grated Parmesan on low heat, and loosen with starchy pasta water a splash at a time. Those four habits give you a velvety sauce that clings to every noodle.

Don’t swap in milk or half-and-half and expect the same body, because their lower fat content gives you a thinner sauce that struggles to thicken. Avoid boiling the cream hard, too, since a rolling boil can make it separate and look oily. If that ever happens, whisk in a splash of warm broth off the heat and the sauce will usually come back together.

Another common mistake is dumping in all the pasta water at once. Add it gradually and stop the moment the sauce looks glossy, because it thickens as it sits. And don’t skip the salt in the pasta water—it seasons the penne from the inside.

Serving Ideas, Nutrition, and Easy Swaps

Serve this pasta straight from the skillet while the sauce is still glossy, with extra Parmesan and a scatter of fresh basil on top. A crisp, lemony green salad from our salads and sides collection balances the richness beautifully, and so do roasted broccoli, garlic bread, or simple steamed green beans. A serving is about 1 1/3 cups, which makes a generous dinner for six, and the leftovers make an excellent lunch the next day.

Nutrition Per Serving (1 of 6), approximately:

• Calories: about 600
• Protein: about 40g
• Carbohydrates: about 45g
• Fat: about 27g

These numbers are approximately right, and values vary by brand and substitutions. Chicken makes this a good source of protein, while the cream and Parmesan make it rich and indulgent.

Lower Calorie: Use half-and-half and trim the Parmesan to 3/4 cup, then simmer a few extra minutes to thicken.

Gluten-Free: Swap in your favorite gluten-free penne and cook it just shy of al dente, since it softens quickly.

Dairy-Free: Use full-fat coconut cream and a dairy-free Parmesan alternative, knowing the flavor will be slightly different.

Rotisserie Shortcut: Skip the searing and stir in 3 cups of shredded rotisserie chicken with the pasta.

Extra Veggies: Wilt in 2 big handfuls of baby spinach just before tossing the pasta.

How Do You Store and Reheat Leftovers Without Drying Them Out?

Refrigerate leftovers within 2 hours of cooking in an airtight container, where they’ll keep for 3 to 4 days. Reheat gently over medium-low heat with a splash of broth or cream until the pasta reaches 165°F, stirring often so the sauce stays silky instead of oily.

For make-ahead dinners, cook the chicken and sauce up to 2 days in advance and store them in the refrigerator, then boil fresh pasta right before serving. Pasta keeps soaking up sauce as it sits, so storing the two separately gives you a creamier result on day two.

You can also freeze the chicken and sauce without the pasta for up to 3 months. Cream sauces can look slightly separated after thawing, so whisk the sauce over low heat with a splash of broth until it smooths out, then toss it with freshly cooked pasta.

Why This Dish Earns a Spot in Your Rotation

The genius of this recipe is how a handful of humble ingredients turns into something that feels special. Sear the chicken properly, cook the tomato paste until it darkens, keep the cream at a gentle simmer, and use that starchy pasta water. This Marry Me Chicken Pasta proves that restaurant-quality dinners don’t require complicated techniques or a sink full of dishes.

If you’re hungry for more cozy dinners, browse our chicken recipes for your next weeknight win. Give this recipe a try this week, pin it so you can find it again, and I’d love to hear your variations in the comments.

Frequently Asked Questions

Can I use rotisserie chicken instead of raw chicken?

Absolutely! Shred about 3 cups of rotisserie chicken and stir it into the finished sauce along with the cooked pasta, so it warms through without drying out. You’ll skip the searing step, which makes this even faster on a busy night.

Why is my Marry Me Chicken Pasta sauce too thin?

The most common causes are using half-and-half or milk instead of heavy cream, or adding too much pasta water at once. Simmer the sauce uncovered for 2 to 3 more minutes, then stir in a little extra Parmesan to help it thicken. Remember that the sauce also tightens as it rests for a couple of minutes off the heat.

What can I use instead of heavy cream?

For a lighter sauce, half-and-half works, but the result will be thinner, so simmer it a few minutes longer and use a bit less pasta water. Cream cheese adds thickness with a slightly tangy flavor, and full-fat coconut cream is a good dairy-free option. Heavy cream still gives the richest, most reliable texture.

Can I make Marry Me Chicken Pasta ahead of time?

Yes! Cook the chicken and sauce up to 2 days ahead and keep them refrigerated, then boil fresh pasta just before serving. Reheat the sauce gently with a splash of broth, toss in the pasta, and it tastes freshly made.

Can I freeze this creamy chicken pasta?

Yes! The chicken and sauce freeze well for up to 3 months, though the creamy texture is best when you freeze them without the pasta. Thaw overnight in the refrigerator, then reheat gently with a splash of broth, whisking until smooth. Cook fresh pasta to toss in at the end.