Marry Me Chicken Pasta is a rich, creamy, and flavor-packed dish that’s perfect for date night or a cozy family dinner. With tender chicken, a luscious sun-dried tomato cream sauce, and perfectly cooked pasta, this viral recipe is so good it just might lead to a marriage proposal!
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This creamy pasta dish is the perfect mix of indulgence and comfort. Juicy chicken, a velvety sun-dried tomato cream sauce, and freshly grated Parmesan cheese come together for an irresistible, restaurant-quality meal. Whether it’s for date night or a busy weeknight, it delivers bold Italian flavors with simple ingredients.
This dish is based off our favorite Marry Me Chicken except we are combining everything into one pan for a simple, more family-style approach. But it’s got the same great flavors of garlic, Italian seasoning, and fresh basil with a hint of red pepper flakes adds just the right amount of heat.
If you love this dish, you’ll go crazy for my other chicken recipes—check out Creamy Crockpot Italian Chicken, Spinach Artichoke Chicken, Creamy Garlic Chicken, and Easy Chicken Stroganoff!
Why We Love This Recipe
- The creamy sun-dried tomato sauce is rich, flavorful, and coats every bite of pasta perfectly.
- It’s made with simple, easy-to-find ingredients but tastes like something from a high-end Italian restaurant.
- This delicious pasta recipe is perfect for special occasions, busy weeknights, or whenever you want a comforting, satisfying meal.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Uncooked Pasta – A short, twirly pasta like campanelle, penne, or rotini works best to catch all that creamy sun-dried tomato sauce.
- Boneless Skinless Chicken Breasts – Cut into bite-sized pieces for tender, juicy chicken in every bite. Chicken thighs also work for extra richness.
- Coarse Kosher Salt – Enhances all the savory flavors and seasons the chicken perfectly.
- Freshly Ground Black Pepper – Adds a subtle heat that balances the creaminess of the sauce.
- Olive Oil – Helps sear the chicken to golden brown perfection.
- Salted Butter – Adds richness to the sauce and helps sauté the onions and garlic.
- Onion – Gives the sauce a savory depth of flavor. Yellow or white onions work best.
- All-Purpose Flour – Helps thicken the sauce, making it smooth and velvety.
- Garlic – A must-have for that classic Italian-inspired flavor. Fresh minced garlic is best, but garlic powder works in a pinch.
- Chicken Broth – Adds moisture and enhances the savory, umami-rich taste of the sauce. Vegetable broth can be used as a substitute.
- Heavy Cream – The key to the luscious, creamy sauce that makes this dish unforgettable.
- Sun-Dried Tomatoes – Their sweet, tangy flavor adds a delicious contrast to the rich sauce. Be sure to drain them well before chopping.
- Italian Seasoning – A blend of herbs that brings out the best in this pasta dish.
- Crushed Red Pepper Flakes – Adds a little kick of heat, but you can adjust the amount to your spice preference.
- Parmesan Cheese – Freshly grated is best for a smooth, melty finish. More for serving is always a good idea!
- Fresh Basil – Brightens up the flavors and adds a fresh, aromatic touch.
How to Make Marry Me Chicken Pasta
- Cook Pasta. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve one cup of pasta water before draining, then set the pasta aside.
- Sear Chicken. Season the chicken with salt and black pepper. Heat olive oil in a large skillet over medium-high heat and add the chicken in a single layer. Let it cook undisturbed for a few minutes until golden brown, then flip and continue cooking until the pieces reach 165°F internally. Transfer to a plate and cover with foil to keep warm.
- Sauté Onions and Garlic. In the same skillet, melt the butter and sauté the onions, scraping up the browned bits from the bottom of the pan. Once the onions are softened, add the garlic and cook for another 30 seconds until fragrant.
- Make Sauce. Sprinkle the flour over the onions and stir until it disappears, cooking out the raw taste. Whisk in the chicken broth, loosening up any caramelized bits. Let it simmer for about a minute before adding the heavy cream, sun-dried tomatoes, Italian seasoning, and red pepper flakes. Stir well and let the sauce thicken slightly.
- Add Chicken and Cheese. Return the cooked chicken to the skillet and stir it into the sauce. Let everything simmer for a couple of minutes before adding the Parmesan cheese and fresh basil.
- Add Pasta. Remove from heat and add the cooked pasta, tossing to coat evenly. If needed, stir in some of the reserved pasta water to get the perfect consistency.
- Serve and Enjoy. Taste and adjust seasoning if necessary. Serve immediately with extra Parmesan and basil for garnish. Pair with garlic bread or a fresh salad for a complete meal!
Recipe FAQ’s
Absolutely! Any short pasta that holds sauce well, like rotini, rigatoni, or fusilli, works great. I have even made this with protein pasta or you could even chickpea pasta for a gluten-free version.
Yes! You can substitute it with half-and-half or even cream cheese for a slightly different but still creamy texture. For a lighter version, use whole milk with a bit of extra Parmesan to thicken the sauce.
Leftovers should be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave with a splash of chicken broth or pasta water to loosen the sauce.
Yes, but the creamy sauce may change texture slightly. Store in a freezer-safe, air-tight container for up to two months. Thaw in the fridge overnight and reheat on the stove, adding a little broth or cream to bring back the sauce’s smooth consistency.
This dish is best enjoyed fresh, but you can prep parts in advance. Cook the chicken and sauce ahead of time, then store them separately. When ready to eat, warm the sauce and chicken while cooking fresh pasta, then combine and serve.
Tips for Success
- For the most tender chicken, cut it into even, bite-sized pieces and don’t overcrowd the pan when searing. This helps achieve a golden brown crust without steaming.
- Use freshly grated Parmesan cheese instead of pre-shredded for the smoothest, most flavorful sauce. Pre-grated cheese contains anti-caking agents that can make the sauce grainy.
- If the sauce gets too thick, stir in a bit of reserved pasta water or chicken broth to loosen it while keeping the flavor rich and creamy.
- Let the sun-dried tomatoes drain well before adding them to the sauce.
- Taste the sauce before serving and adjust seasoning if needed. A little extra black pepper or red pepper flakes can enhance the flavor beautifully.
What to Serve with Marry Me Chicken Pasta
Garlic bread is the perfect match, soaking up every drop of the creamy sun-dried tomato sauce.
A crisp green salad with a light vinaigrette adds a refreshing contrast, while roasted vegetables like asparagus or brussels sprouts bring a savory depth.
Substitutions and Variations
- Swap boneless skinless chicken breasts for boneless skinless chicken thighs for a richer, juicier bite.
- Adjust the heat level by increasing or decreasing the red pepper flakes to suit your spice preference.
- Try different pasta shapes like rigatoni or fusilli for a fun twist.
More Delicious Pasta Recipes for Every Occasion
- Creamy Italian Sausage Pasta
- Cajun Pasta with Sausage and Peppers
- Chicken Caesar Pasta Salad
- Seafood Pasta Salad
- Sausage Rigatoni Pasta Recipe
- Easy Lemon Pasta (Pasta al Limone)
- TikTok Baked Feta Pasta
- How to Make Homemade Pasta
Marry Me Chicken Pasta
Ingredients
- 8 ounces uncooked pasta (I used campanelle but any twirly, bite-size shape that catches sauce is a good choice)
- 1 ½ pounds boneless skinless chicken breasts cut into 1-inch pieces
- 1 teaspoon coarse kosher salt
- ½ teaspoon freshly ground black pepper
- 1 Tablespoon olive oil
- 2 Tablespoons salted butter
- ½ large onion chopped
- 2 teaspoons all-purpose flour
- 3-4 cloves garlic minced
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup sundried tomatoes drained and chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ¼ teaspoon crushed red pepper flakes
- ½ cup freshly grated Parmesan cheese + additional for serving
- 1 handful fresh basil leaves torn or sliced chiffonade style (about ¼ cup)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Reserve 1 cup of the starchy pasta water, then drain the pasta and set aside.8 ounces uncooked pasta
- Meanwhile, season the chicken pieces with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken pieces, spacing them apart and working in batches if needed. Cook for 3-4 minutes without moving until nicely seared on the bottom. Turn the pieces over and continue to cook the chicken, stirring occasionally, until cooked through or they reach 165 degrees F when tested with a digital meat thermometer (affiliate link). Transfer to a plate and cover with foil to keep warm.1 ½ pounds boneless skinless chicken breasts, 1 teaspoon coarse kosher salt, ½ teaspoon freshly ground black pepper, 1 Tablespoon olive oil
- To the same pan, add the butter and let it melt. Add the onion, sauteeing and scraping up the browned bits (called "fond") from the bottom of the pan. Cook for 3-5 minutes until softened. Add garlic and cook for another 30 seconds.2 Tablespoons salted butter, ½ large onion
- Sprinkle the flour over the cooked onions and stir until absorbed and the raw taste of the flour is removed, about 30 to 60 seconds.3-4 cloves garlic, 2 teaspoons all-purpose flour
- Whisk in the chicken broth, scraping any browned bits off the bottom of the pan and letting it come to a simmer for 1 minute.1 cup chicken broth
- Stir in the heavy cream, sun-dried tomatoes, Italian seasoning, smoked paprika, and red pepper flakes. Return the chicken to the pan. Cook for 2-3 minutes or until the sauce has thickened slightly.1 cup heavy cream, ½ cup sundried tomatoes, 1 teaspoon Italian seasoning, ¼ teaspoon crushed red pepper flakes
- Stir in the parmesan cheese and basil, then remove the skillet from the heat and add the cooked pasta. Toss the pasta in the sauce until evenly coated, adding as much of the reserved pasta water as needed to get a consistency you like. I usually use around ½ cup of the pasta water. Taste and adjust the seasoning as needed, Sprinkle with additional Parmesan cheese or fresh basil just before serving.½ cup freshly grated Parmesan cheese, 1 handful fresh basil leaves
Notes
Storage & Make Ahead
- Store: Keep leftovers in an airtight container in the fridge for up to three days. The flavors get even better as they sit!
- Freeze: Store in a freezer-safe container for up to two months. The creamy sauce may separate slightly but will smooth out when reheated.
- Reheat: Warm on the stovetop over medium-low heat with a splash of pasta water or chicken broth to bring back the silky texture.
- Make Ahead: Cook the chicken and sauce in advance, then store them separately. When ready to serve, cook fresh pasta and toss everything together for a quick, delicious meal.
