Incredible Marry Me Chicken Pasta

Marry Me Chicken Pasta turns the classic creamy chicken dish into a complete one-pan meal that I make at least twice a month. The silky Parmesan sauce coats every piece of pasta while tender chicken bites add protein and substance to each forkful.

I’ll never forget the first time I combined marry me chicken with pasta instead of serving it on the side. It was one of those nights when I didn’t want to wash extra dishes, so I tossed cooked penne right into the sauce. The starchy pasta water helped create this incredibly smooth, restaurant-quality sauce that clung to everything perfectly. Now this creamy chicken pasta is what I reach for when I want comfort food that feels special. The combination of tangy sun-dried tomatoes, rich cream, and sharp Parmesan creates layers of flavor that make this dish irresistible. Best part? Everything comes together in about 40 minutes, and you truly only need one pan once the pasta is cooked.

Ingredients for Marry Me Chicken Pasta

Pro tip: I always use freshly grated Parmesan cheese instead of the pre-shredded kind – it melts so much more smoothly into the sauce. For the pasta, penne and rigatoni are my favorites because their tubes catch all that creamy goodness.

• 10 ounces dried pasta (penne, rigatoni, or fettuccine work beautifully)
• 4 boneless, skinless chicken breasts, diced into bite-sized pieces (about 1.5 pounds total, or use chicken thighs for richer flavor)
• 3 to 4 tablespoons cornstarch for coating chicken
• 2 tablespoons oil from sun-dried tomato jar (or substitute olive oil or butter)
• 1 tablespoon butter
• 4 cloves garlic, minced
• 1 cup sun-dried tomatoes packed in oil, drained and cut into thin strips
• 1¼ cups heavy cream
• 1 cup freshly grated Parmesan cheese (about 3 ounces by weight)
• ¾ cup chicken broth
• 1 teaspoon dried oregano (or substitute Italian seasoning or thyme)
• Pinch of red pepper flakes, optional
• Salt and black pepper to taste
• Fresh basil or parsley for garnish

Cooking Your Marry Me Chicken Pasta

Step 1: Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente (meaning it still has a slight bite to it when you taste a piece). Before draining, scoop out and reserve ½ cup of the starchy pasta cooking water. Drain pasta and set aside.

Step 2: While pasta cooks, dice chicken breasts into bite-sized pieces about 1 inch across. Season the chicken pieces with a generous pinch of salt, pepper, and dried oregano. Place cornstarch in a shallow bowl and toss chicken pieces in it until evenly coated on all sides. Shake off any excess.

Step 3: Heat the sun-dried tomato oil in a large skillet over medium-high heat. Working in batches to avoid crowding, add cornstarch-coated chicken pieces in a single layer. Cook for 5 to 6 minutes total, turning occasionally, until golden brown and crispy on all sides and cooked through. Transfer cooked chicken to a plate and set aside.

Step 4: In the same skillet, reduce heat to medium and add 1 tablespoon butter. Once melted, add minced garlic and sun-dried tomato strips. Cook for 2 to 3 minutes, stirring frequently, until garlic becomes fragrant and golden and tomatoes soften and release their flavor into the oil.

Step 5: Stir in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add heavy cream and red pepper flakes if using. Bring to a gentle simmer and cook for 3 to 5 minutes until the mixture reduces slightly and thickens a bit.

Step 6: Reduce heat to low and slowly stir in grated Parmesan cheese, whisking constantly until it melts completely and creates a smooth, creamy sauce. The sauce should coat the back of your spoon but still be pourable. If it seems too thick at this stage, don’t worry.

Step 7: Return the cooked chicken pieces to the skillet, stirring to coat them in the sauce. Let everything simmer together for about 5 minutes so the chicken can absorb those flavors.

Step 8: Add the cooked pasta to the skillet and toss everything together until the pasta is completely coated in sauce. If the sauce seems too thick and isn’t coating the pasta easily, add the reserved pasta water a few tablespoons at a time, stirring after each addition, until you reach a silky consistency that clings to the noodles.

Step 9: Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh basil or parsley and an extra sprinkle of Parmesan. Serve immediately while hot.

What to Serve with Marry Me Chicken Pasta

Since this marry me chicken pasta is already a complete meal with protein, carbs, and vegetables, you just need simple sides to round things out.

Garlic Bread: Crusty garlic bread or cheesy garlic bread is perfect for soaking up any extra creamy sauce left in your bowl. The best sides for marry me chicken pasta are ones that complement the rich flavors.

Caesar Salad: A crisp Caesar salad with romaine, croutons, and tangy dressing cuts through the richness of the Parmesan cream sauce and adds refreshing crunch.

Roasted Vegetables: Simple roasted broccoli, asparagus, or Brussels sprouts add color, nutrition, and a slightly charred flavor that contrasts beautifully with the creamy pasta.

Caprese Salad: Fresh mozzarella, tomatoes, and basil with balsamic glaze brings bright, fresh flavors that balance the indulgent main dish.

Steamed Green Beans: Lightly steamed green beans with a squeeze of lemon provide a simple, healthy accompaniment that won’t compete with the main event.

More Marry Me Chicken Recipes to Discover

This Incredible Marry Me Chicken Pasta combines the viral favorite with pasta for a complete dinner, but when you want the traditional chicken-only version, both the Marry Me Chicken One Skillet and Incredible Baked Marry Me Chicken showcase that signature creamy sun-dried tomato sauce coating tender chicken breasts perfectly.

Looking for more creative takes? The Marry Me Chicken Soup transforms these beloved flavors into a cozy bowl perfect for cooler weather, while the Marry Me Chicken British Version offers an interesting international variation. Need something quick? The Easy and Quick Marry Me Chicken Recipe streamlines preparation for busy weeknights.

Storing Marry Me Chicken Pasta

Store leftover marry me chicken pasta in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some of the sauce as it sits, which actually makes the leftovers extra flavorful.

When reheating, I recommend adding a splash of chicken broth, cream, or even just water to the pasta before warming it up. Heat gently in the microwave in 1-minute intervals, stirring between each, or reheat on the stovetop over low heat, stirring frequently. The liquid helps revive that silky sauce texture that thickens in the fridge.

Pro tip: This dish tastes incredible the next day once all the flavors have had time to meld together overnight. Sometimes I’ll intentionally make a double batch just so I have leftovers for easy lunches throughout the week.

Your Marry Me Chicken Pasta Questions Answered

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