There’s something incredibly comforting about a rich, creamy pasta dish that feels both fancy and cozy at the same time. That’s exactly why I adore this Marry Me Chicken Pasta Recipe—it’s packed with layers of flavor and a sauce that’s velvety good, making every bite feel like a treat.

A white pot filled with creamy orange pasta made of penne noodles mixed with light brown cubes of cooked chicken and red sun-dried tomato pieces. The sauce looks smooth and thick, covering every part of the pasta and chicken. Small green herb pieces and a few fresh basil leaves sit on the top, adding bright green color. A wooden spoon is partly visible on the right side, resting inside the pot on top of the pasta. The pot sits on a white marbled surface with some scattered basil leaves around it and bowls of grated cheese and red pepper flakes nearby. 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

I remember the first time I tried this Marry Me Chicken Pasta Recipe, it was love at first bite. The creamy sauce, paired with tender chicken and a little kick from sun-dried tomatoes, brought the kind of comfort food that feels special enough for a date night but easy enough for a weeknight.

Rich and Creamy Sauce: The silky tomato cream base coated every penne piece perfectly, making it utterly addictive.
Simple Ingredients: You likely have most of these in your pantry, making it easy to whip up without a last-minute store run.
Customizable Heat Level: The red pepper flakes add just the right touch of warmth, but you can adjust it to your liking.
Versatile Dish: Whether you serve it with pasta or try it over potatoes, it always impresses.

This dish shows pasta with three layers: the pasta pieces are pale yellow, shaped like small tubes or shells, and fully coated in a creamy orange sauce. The sauce has a smooth texture with small bits of red sun-dried tomatoes mixed in. There are chunks of light brown cooked chicken scattered evenly. Fresh green herbs, including flat and curly leaves, are sprinkled over the top, adding a fresh touch. Cracked black pepper is lightly scattered across the whole dish, adding texture and spots of black. The pasta is served in a white bowl on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in the Marry Me Chicken Pasta Recipe plays a role that builds layers of flavor and texture—think tender seasoned chicken meeting a luscious creamy sauce with tangy sun-dried tomatoes balancing richness. Here are some tips to get the most out of your ingredients:

Flat lay of two medium raw chicken breasts with smooth skin, a small pile of mixed ground spices (salt, black pepper, onion powder, garlic powder, paprika) neatly arranged, a few small fresh shallots whole and unpeeled, several cloves of fresh garlic unpeeled, a handful of vibrant sun-dried tomatoes roughly chopped, a bundle of uncooked penne pasta with smooth edges, a small mound of freshly grated Parmesan cheese with fine texture, fresh green parsley and basil sprigs, a small white ceramic bowl with golden olive oil, another small white bowl with creamy half-and-half, a white bowl containing low-sodium chicken broth with pale golden tint, a white bowl with bright red tomato paste, a white bowl holding fine all-purpose flour, a white ceramic dish with crushed chicken bouillon powder, and a pinch of crushed red pepper flakes in a small white bowl — all arranged in perfect symmetry and realistic proportions, placed 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: Using medium-sized breasts sliced into cutlets helps them cook evenly and stay juicy without drying out.
Sun-dried tomatoes (in oil): Their oil adds depth and richness to the sauce—be sure to reserve it for cooking!
Shallots: They offer a more delicate onion flavor that melts into the sauce beautifully; if you don’t have them, onion powder works in a pinch.
Garlic: Fresh minced garlic gives a punch that dried powder can’t quite match, though either works depending on your pantry.
Chicken broth: It’s essential for the sauce base, adding savory depth without heaviness.
Half and half: Creates that creamy texture—milk with a bit of cornstarch can be substituted but watch the thickness carefully.
Parmesan cheese: Freshly grated Parmesan is key for that sharp, salty finish to the sauce and helps it bind perfectly.
Red pepper flakes: I love the gentle heat they bring; you can add more or less depending on your spice preference.
Herbs (parsley, basil, oregano): These dried herbs boost the sauce with classic Italian flavor notes.
Penne pasta: Its tubular shape makes it ideal for trapping the creamy sauce 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

I always tweak this Marry Me Chicken Pasta Recipe depending on who I’m cooking for. For some extra goodness, I love swapping penne for rigatoni to hold more sauce, or adding a handful of fresh spinach right at the end to sneak in some greens.

Variation: One time, I swapped half the half-and-half for evaporated milk mixed with cornstarch and was amazed by the extra creamy texture without extra heaviness.
Dietary Modification: For gluten-free, I use your favorite GF pasta, and it works beautifully with no changes to the sauce.
Spicy Boost: Add a dash more red pepper flakes for a fiery kick if that’s your jam.

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

Step 1: Tenderize and Season the Chicken

The secret to tender chicken here is slicing the chicken breasts horizontally to get four thin cutlets, then pounding them gently between plastic wrap. This evens out their thickness so they cook uniformly without drying out. After drying with paper towels, I drizzle olive oil and sprinkle the mixed spices generously on both sides to layer that flavor before cooking.

Step 2: Cook the Pasta and Reserve the Water

While the chicken marinates, bring a large pot of heavily salted water to a boil and cook the penne until just al dente—the texture should still have a little bite because it will finish cooking in the sauce. Don’t forget to reserve about a cup of pasta water; that starchy liquid is magic for loosening the sauce later if it gets too thick.

Step 3: Sear the Chicken Until Golden

Heat the reserved sun-dried tomato oil in a heavy skillet over medium-high heat until shimmering hot. This oil has so much flavor to impart to the chicken. Cook the chicken for about 4-5 minutes per side, aiming for a golden crust and an internal temperature around 160°F to keep it juicy. Once done, transfer to a cutting board and let it rest — this is crucial for locking in juices.

Step 4: Build the Flavorful Sauce

In the same skillet with all those delicious browned bits left behind, melt butter over medium heat. Add the shallots and cook until soft and fragrant—this adds a subtle sweetness. Toss in the garlic and red pepper flakes, cooking just long enough to release their aroma. Stir in the tomato paste and flour to form a thick paste, cooking for a minute to get rid of any raw flour taste.

Step 5: Whisk in Liquids and Simmer

Turn the heat down and slowly whisk in chicken broth and half and half bit by bit to avoid lumps. Then fold in the chopped sun-dried tomatoes, chicken bouillon, and dried herbs. Let everything simmer while stirring often until the sauce thickens into that creamy consistency you’re aiming for.

Step 6: Finish with Parmesan and Combine

Reduce the heat and slowly stir in freshly grated Parmesan in handfuls, allowing it to melt evenly. This step is what gives the sauce its signature cheesy bite and creaminess. Finally, add the sliced chicken and cooked pasta right into the sauce. If it feels too thick, pour in reserved pasta water a splash at a time until you hit your preferred silky texture. Taste and adjust seasoning with salt and pepper.

Top Tip

From personally making this Marry Me Chicken Pasta Recipe dozens of times, I’ve learned a few tricks that make a world of difference when you're cooking this at home. These tips will help you get restaurant-quality results without the fuss.

Chicken Thickness Matters: Pounding your chicken evenly ensures it cooks through without drying and develops an even golden crust.
Reserve Pasta Water: Adding starchy pasta water toward the end is a game-changer for loosening the sauce gently without watering down flavors.
Use Fresh Parmesan: Pre-grated cheese often contains anti-caking agents that prevent proper melting, so freshly grating it makes your sauce super smooth.
Rest Chicken Before Slicing: Letting your chicken rest after cooking locks in moisture and keeps it tender when folded into the sauce.

How to Serve Marry Me Chicken Pasta Recipe

Garnishes

I like to finish with a sprinkle of fresh parsley or basil for a pop of color and a light herbal freshness that cuts through the richness perfectly. For a little extra indulgence, a few shaved Parmesan curls or a drizzle of extra virgin olive oil never hurts!

Side Dishes

This creamy pasta pairs beautifully with crisp green salads, like arugula dressed with lemon and olive oil, or roasted veggies such as asparagus or Brussels sprouts. Garlic bread or a crusty baguette is also my go-to for soaking up every last bit of that delicious sauce.

Creative Ways to Present

For date nights or special occasions, I’ve served this in individual small cast-iron skillets right at the table which adds a rustic charm. Topping with toasted pine nuts or even crumbled crispy bacon adds a wonderful texture contrast that guests rave about!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers and refrigerate for up to 3 days. Since the sauce thickens upon cooling, it helps to stir in a splash of milk or reserved pasta water when reheating to refresh the creamy texture beautifully.

Freezing

I’ve frozen this pasta once or twice when in a pinch—it works well but I recommend freezing before combining the chicken with the sauce to keep the chicken from getting rubbery. Reheat gently on the stove with extra liquid to bring back creaminess.

Reheating

To reheat, warm the leftovers slowly on the stovetop over low heat, adding a splash of milk or broth as needed to loosen the sauce. Microwaving works too but stirring halfway through helps heat evenly without drying out the chicken.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts for this Marry Me Chicken Pasta Recipe?

Absolutely! Boneless, skinless chicken thighs will give you a slightly richer flavor and can be a bit more forgiving in cooking, staying juicy and tender. Just adjust cooking time as needed since thighs may take a little longer to cook through compared to cutlets of chicken breast.

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

Good question! If you don’t have half-and-half, you can use whole milk mixed with a tablespoon of cornstarch to thicken the sauce or evaporated milk with a bit of cornstarch. Just whisk it well before adding to avoid lumps, and simmer gently until the sauce reaches the right creaminess.

Is it necessary to use sun-dried tomato oil for cooking the chicken?

While not strictly necessary, using the reserved oil from the sun-dried tomatoes adds intense flavor and richness to the chicken. If you don’t have it, you can use olive oil, but the final dish won’t have quite the same depth of flavor that sun-dried tomato oil brings.

Can I prepare parts of this Marry Me Chicken Pasta Recipe ahead of time?

Yes! You can slice and season the chicken earlier in the day and refrigerate it until you’re ready to cook. The sauce can also be made in advance and reheated gently with a little added liquid. Just cook the pasta fresh or store it separately to keep its texture intact.

Final Thoughts

This Marry Me Chicken Pasta Recipe has quickly become a go-to in my kitchen whenever I want to impress without stress. The flavors are rich and comforting, but it spins those simple pantry staples into something irresistibly delicious. I hope you enjoy making and sharing it as much as I do — it’s one of those dishes that keeps people coming back for seconds and asking for the recipe. Give it a try and see how quickly it becomes a family favorite!