There’s something magical about a creamy, comforting pasta that just hits every note, right? This Marry Me Chicken Pasta Recipe is exactly that—rich, flavorful, and elegant enough to impress but easy enough for a weeknight. Let me share why this one has earned a top spot in my dinner rotation.

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, the first time I made this Marry Me Chicken Pasta Recipe, I knew it was a keeper. The balance of tangy sun-dried tomatoes, creamy Parmesan, and tender chicken wrapped in a luscious sauce is just dreamy. It feels fancy without fuss, which makes it my go-to for special dinners and casual nights alike.

Flavor-packed sauce: The sun-dried tomatoes and Parmesan create an irresistible depth that keeps everyone asking for seconds.
Simple prep: No complicated techniques—just straightforward steps that anyone can follow confidently.
Flexible ingredients: You can easily swap half-and-half or milk options based on what you have on hand or dietary needs.
Restaurant-worthy: It looks impressive on the plate, making it perfect for date night or when guests come over.

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

The beauty of this Marry Me Chicken Pasta Recipe lies in how each ingredient brings its own magic. The chicken is juicy and tender, the sun-dried tomatoes add a sweet and tangy punch, and the Parmesan binds everything into a creamy dream. Here’s a quick peek at why these ingredients shine together:

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: Slicing and pounding them thin ensures a fast cook time and juicy results every time.
Sun-dried tomatoes: They pack intense flavor and a slight chew, balancing the creaminess of the sauce perfectly.
Shallots: Milder than onions, they gently sweeten the sauce without overpowering it.
Garlic: Adds warmth and depth, with just enough punch to elevate the flavors.
Tomato paste: Intensifies the tomato flavor and gives the sauce a rich base.
Half and half: Creamy but not heavy, it creates the silky texture that makes this dish so satisfying.
Parmesan cheese: Freshly grated is key—it melts seamlessly for that cheesy, gooey goodness.
Red pepper flakes: Just a touch for subtle heat that keeps things interesting.
Penne pasta: Holds the sauce beautifully with its ridges and tubes, delivering flavor in every bite.

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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

Everyone’s kitchen is different, and I love how this Marry Me Chicken Pasta Recipe can be personalized. I sometimes swap out penne for fusilli or rigatoni, and occasionally add a handful of fresh baby spinach or mushrooms for a veggie boost. Feel free to make it yours!

Variation: One time, I swapped half-and-half with coconut milk and a bit of cornstarch, which gave it a subtle coconut twist that was surprisingly delightful and dairy-free.

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

Step 1: Prep and Cook the Pasta

I start by boiling the penne in heavily salted water—you want it to taste like the ocean. Cook until just al dente because it’ll keep cooking a bit once mixed with the sauce. Before draining, save a cup of that pasta water! It’s liquid gold to loosen the sauce if it gets too thick. After draining, toss the pasta lightly in olive oil so it won’t stick together later.

Step 2: Prepare and Pound the Chicken

Slice your chicken breasts horizontally so you have four even fillets. Cover them with plastic wrap and gently pound with a meat mallet or the side of a heavy can—this tenderizes the meat and makes sure they cook evenly. Mix the spices together, then pat the chicken dry, drizzle some olive oil, and sprinkle those spices all over. Let them rest a bit while you get everything else ready.

Step 3: Sear the Chicken

Heat the reserved oil from the sun-dried tomatoes in a large skillet or Dutch oven over medium-high heat. That oil is packed with flavor, so don’t skip this step! Cook your chicken about 4-5 minutes per side until it’s golden and reaches 160°F inside. When done, transfer to a cutting board and let it rest—not only does this keep it juicy but it also makes slicing easier.

Step 4: Build the Sauce

Lower the heat to medium, melt butter in the skillet with the chicken drippings, and toss in your shallots. Sauté until tender, which takes around 3-4 minutes. Don’t rush here—those brown bits stuck to the pan are flavor gold; scrape them gently. Add garlic and red pepper flakes, cooking for just 30 more seconds, then stir in tomato paste and flour. Keep it moving for about a minute until thick and fragrant.

Step 5: Add Liquids and Seasonings

Turn the heat down low and slowly whisk in the chicken broth and half-and-half, stirring until silky smooth. Toss in the chopped sun-dried tomatoes, chicken bouillon, parsley, basil, oregano, and a bit of salt and pepper. Turn the heat back up to a gentle simmer and cook until the sauce thickens—stir often so it doesn’t stick.

Step 6: Melt in Parmesan and Combine

Lower the heat again and add freshly grated Parmesan a handful at a time, stirring until melted into creamy perfection. Then fold in your cooked pasta and chicken pieces. If your sauce feels too thick, splash in some reserved pasta water until it’s just right. Taste and adjust seasoning as needed—you want it balanced and flavorful.

Step 7: Garnish and Serve

Finish with a sprinkle of fresh parsley or basil if you have it on hand. Serve immediately, ideally with a glass of your favorite white wine, and prepare for compliments!

Top Tip

This recipe took a few tries for me to perfect the sauce texture—here are some tips I picked up that will help you nail it on your first go.

Reserve pasta water: Adding it little by little helps loosen the sauce without watering down flavor or body.
Use fresh Parmesan: Pre-grated just doesn’t melt the same or deliver that nutty flavor, so grab a wedge and grate it fresh.
Don’t overcrowd the pan: When searing chicken, give each piece plenty of space for a perfect golden crust.
Rest the chicken: This keeps it juicy and helps prevent drying out when you toss it back into the sauce.

How to Serve Marry Me Chicken Pasta Recipe

Garnishes

When it comes to garnishing, I favor fresh herbs like parsley or basil—they add a bright pop of color and lift the rich flavors. A light dusting of extra Parmesan at the table is always a winner too.

Side Dishes

I often pair this pasta with a simple arugula salad dressed with lemon vinaigrette or some crusty garlic bread to scoop up every last bit of sauce. Roasted veggies like asparagus or green beans also bring a fresh balance to the plate.

Creative Ways to Present

For a special occasion, I’ve plated individual portions in shallow bowls and drizzled just a touch of high-quality olive oil on top for extra sheen. Tucking in a lemon wedge on the side adds a zing of freshness. It really impresses guests without a ton of extra effort.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens a bit, so just add a splash of milk or broth when reheating to bring back that cozy creaminess.

Freezing

Freezing this dish is doable but I recommend freezing the chicken and sauce separately from the pasta if possible. Pasta texture changes after freezing, so adding freshly cooked pasta when reheating preserves the best mouthfeel.

Reheating

Reheat gently on the stovetop over low heat, stirring frequently and adding liquid if needed. Microwaving works too, but warm it slowly to avoid drying the chicken or curdling the sauce.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts in the Marry Me Chicken Pasta Recipe?

Absolutely! Chicken thighs add extra juiciness and flavor. Just adjust the cooking time slightly since thighs can take a bit longer to cook through. Keep an eye on the internal temperature, aiming for 165°F.

What can I substitute for half-and-half in the sauce?

You can substitute half-and-half with whole milk mixed with a tablespoon of cornstarch for thickness or use evaporated milk combined with cornstarch. For a dairy-free option, coconut milk is a good choice, though it will add a subtle coconut flavor.

How do I prevent the sauce from becoming too thick or too thin?

Start with low heat when adding liquids and whisk constantly to achieve a smooth texture. Use reserved pasta water to thin the sauce little by little if it thickens too much. If it’s too thin, let it simmer gently, stirring often until it reduces to your liking.

Can I make the Marry Me Chicken Pasta Recipe ahead of time?

Yes, you can prepare the components ahead, but I recommend cooking the pasta fresh or storing it separately since it can become mushy. The sauce and chicken freeze well when stored separately, making it easy to reheat and combine before serving.

Final Thoughts

This Marry Me Chicken Pasta Recipe always feels like a warm hug on a plate. It’s one of those dishes that’s both comfort food and a little bit of romance in your kitchen. When I make it, I’m reminded why cooking at home can be such a joy. Give it a try—you might just find yourself saying “I do” to this recipe, over and over again.