Marry Me Chicken Pasta Recipe

Marry Me Chicken Pasta Recipe is the ultimate weeknight dinner when I want to impress without stress. This reader-favorite dish combines tender penne pasta with the famous marry me chicken sauce for a burst of flavor in every bite. I created this version when regular marry me chicken felt too fussy for a busy Tuesday, but I still wanted those incredible sun-dried tomato and Parmesan flavors.

The first time I made this recipe, I was shocked at how quickly it came together. Watching those penne noodles soak up all that creamy, cheesy sauce while the chicken stayed perfectly tender made me realize I’d found dinner gold. This Marry Me Chicken Pasta Recipe delivers restaurant-quality results in just 30 minutes. The rich sauce with sun-dried tomatoes, Parmesan cheese, and cream clings to every piece of pasta, while paprika and Italian seasoning add warmth and depth. It’s the kind of dish that makes people think you’re a way better cook than you actually are.

Everything You Need for This Easy Pasta

I always use boneless skinless chicken breasts for Marry Me Chicken Pasta Recipe, but thighs work beautifully too. Pro tip: cutting the chicken into 1-inch pieces ensures they cook evenly and stay tender throughout.

• 1½ pounds boneless skinless chicken, cut into 1-inch pieces
• 10 ounces penne pasta
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon olive oil
• 3 tablespoons butter
• 2 teaspoons garlic, minced
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1 cup Parmesan cheese, grated (freshly grated works best)
• 1 cup sun-dried tomatoes, drained
• 1 teaspoon paprika
• 2 teaspoons dried Italian seasoning
• Fresh basil for garnish

Pro tip: Using freshly grated Parmesan cheese makes a huge difference in how smoothly it melts into the sauce and how much better it tastes overall.

How to Make This Crowd-Pleaser

Step 1: Cook the 10 ounces of penne pasta according to package instructions in salted boiling water. Drain the pasta and set it aside while you prepare the chicken and sauce. Don’t rinse it because that starchy coating helps the sauce stick.

Step 2: Cut 1½ pounds of boneless skinless chicken into 1-inch bite-sized pieces. Make them as uniform as possible so they cook evenly. Season with ½ teaspoon salt and ¼ teaspoon pepper.

Step 3: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is no longer pink inside and cooked through. The pieces should be golden on the outside.

Step 4: Transfer the cooked chicken to a plate and set it aside while you make the sauce. This prevents the chicken from overcooking and becoming tough while you work on the rest.

Step 5: Return to the same skillet and add 3 tablespoons of butter. Once the butter melts completely, add the 2 teaspoons of minced garlic and sauté for 30 seconds until it’s fragrant and golden. Watch carefully because garlic burns quickly.

Step 6: Add the 3 tablespoons of flour to the melted butter and garlic. Stir constantly to make a smooth paste, cooking for about 1 minute. This roux is the base for your creamy sauce.

Step 7: Gradually whisk in the 2 cups of chicken broth, stirring constantly to prevent lumps from forming. Once the broth is incorporated, slowly add the 1 cup of heavy cream and 1 cup of grated Parmesan cheese. Keep whisking until everything is smooth and combined.

Step 8: Stir in the drained 1 cup of sun-dried tomatoes, 1 teaspoon of paprika, and 2 teaspoons of dried Italian seasoning. These ingredients give the Marry Me Chicken Pasta Recipe its signature flavor. Season with more salt and pepper if needed based on your taste.

Step 9: Let the sauce simmer for a few minutes to thicken up. It should coat the back of a spoon when ready. If it’s too thick, add a splash of pasta water or broth. If it’s too thin, let it simmer a bit longer.

Step 10: Return the cooked chicken to the skillet along with the cooked pasta. Stir everything together until the chicken and pasta are completely coated in that gorgeous creamy sauce.

Step 11: Remove from heat and garnish with chopped fresh basil leaves and additional Parmesan cheese. Serve immediately while hot and creamy.

What to Serve Alongside This Pasta

Marry Me Chicken Pasta Recipe pairs perfectly with simple sides that balance the richness without overwhelming.

Copycat Olive Garden Breadsticks: Soft, buttery breadsticks are perfect for mopping up every drop of sauce and make the best sides for marry me chicken pasta recipe.

Italian Bread Twists: Garlic-herb bread twists add crunch and complement the Italian flavors beautifully.

Fresh Green Salad: A simple salad with lemon vinaigrette provides refreshing contrast to the creamy, rich pasta.

Easy Garlic Knots: Homemade garlic knots or dinner rolls soak up the sauce and round out the meal perfectly.

Explore More Marry Me Chicken Creations

This best-ever pasta recipe showcases Marry Me Chicken at its finest, with perfectly cooked noodles swimming in that legendary creamy sauce. For busy weeknights when you need the same incredible flavors in less time, our Quick Marry Me Chicken Pasta delivers restaurant-quality taste in just 30 minutes without any shortcuts on flavor.

If you’re looking to switch up the format while keeping those beloved sun-dried tomato and cream flavors, transform this dish into soup form with our Amazing Marry Me Chicken Soup Recipe for a cozy, warming meal. Low-carb eaters will love our Keto-Friendly Marry Me Chicken Soup, which proves you don’t have to give up rich, creamy comfort food to stay on track with your health goals.

Storing Your Pasta

Keep leftover Marry Me Chicken Pasta Recipe tightly covered in an airtight container in the refrigerator for up to 4 days. I recommend cooling it to room temperature for about 20 minutes before refrigerating.

Reheat gently in the microwave in 1-minute increments, stirring between each interval, or warm on the stovetop over medium-low heat. Add a splash of cream, chicken broth, or even milk if needed to restore moisture. The pasta absorbs sauce as it sits, so the leftovers will be thicker than when freshly made.

Pro tip: while this pasta tastes great as leftovers, it’s truly at its best when served fresh. The sauce has the perfect creamy consistency right after cooking that’s hard to replicate when reheating.

Common Pasta Questions

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