There’s just something magical about a dish that’s creamy, comforting, and packed with bold flavors. This Marry Me Chicken Pasta Recipe delivers all that and more—a luscious sauce, tender chicken, and pasta that soaks up every bit of goodness. Trust me, once you try it, you’ll understand why it’s earned an almost legendary status in home kitchens.

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

This Marry Me Chicken Pasta Recipe has been one of my favorite weeknight “wow” meals for years. It’s not just about the flavor but also how simple it is to pull together, even on a busy evening. And yes, it’s so good that I often joke about proposing to it myself!

Flavor-packed: The sauce is rich and creamy with a perfect hit of tangy sun-dried tomatoes that makes every bite exciting.
Simple to make: The ingredients are straightforward, and the hands-on time is minimal—great for those rushed dinners.
Customizable: You can tweak spice levels and swap dairy to fit your preferences or dietary needs without losing taste.
Impressive yet approachable: It looks and tastes like a dinner you’d get at a fancy restaurant but easier and more comforting at home.

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

Every ingredient in this recipe plays a part in creating that rich, decadent sauce paired with tender chicken and perfectly cooked pasta. Here’s why I rely on these staples and a few tips on shopping smart.

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: I use boneless, skinless breasts for even cooking and easy slicing; pounding keeps them tender.
Spices (salt, pepper, onion powder, garlic powder, paprika): This simple blend seasons the chicken beautifully—no complicated marinades needed.
Olive oil: Adds richness without overwhelming the other flavors; using the reserved sun-dried tomato oil intensifies the tomato flavor.
Penne pasta: The tube shape holds onto the sauce, making every bite saucy and satisfying.
Butter & shallot: Creates a silky base for the sauce with sweet and aromatic notes.
Garlic & red pepper flakes: Garlic brings depth, and the pepper flakes add a subtle heat I love to balance richness.
Flour & tomato paste: Flour thickens the sauce while tomato paste adds concentrated umami and color.
Chicken broth & half-and-half: They combine for a creamy sauce with body and flavor; I sometimes use a milk-cornstarch combo if I’m low on half-and-half.
Sun-dried tomatoes: A hallmark flavor — I always rinse and reserve their oil for maximum taste.
Chicken bouillon & dried herbs: They punch up the savory notes and round out the sauce.
Parmesan cheese: Freshly grated is non-negotiable here; it melts so smoothly and adds that cheesy goodness that’s irresistible.
Fresh parsley or basil (optional): A little green brightness on top keeps the dish fresh and pretty.

📝

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’ve played around with this recipe in tons of ways, and honestly, it all comes down to what you like. Whether you want to dial up the spice, swap in gluten-free pasta, or make it lighter, this dish adapts beautifully.

Variation: Sometimes I swap sun-dried tomatoes for fire-roasted red peppers for a sweeter, smoky twist—it’s surprisingly delicious!
Dairy swap: I’ve used evaporated milk with cornstarch as a half-and-half replacement when I’m out—just whisk it well to avoid lumps.
Add veggies: Toss in some spinach or mushrooms when sautéing the shallots to sneak in extra greens.
Spice level: Feel free to adjust the red pepper flakes. I start with a pinch, then add more for heat lovers.

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

Step 1: Cook the Pasta Just Right

Bring a large pot of heavily salted water to a boil and cook the penne until it’s just al dente—meaning it should have a bit of a bite but not be mushy. Before you drain it, scoop out a cup of that starchy pasta water; it’s a secret weapon for adjusting sauce texture later. Toss the drained pasta with a drizzle of olive oil so it doesn’t stick and set it aside while you work on the chicken and sauce.

Step 2: Prepare and Season the Chicken

Slice your chicken breasts horizontally to make four even fillets. Lay them between plastic wrap and gently pound them with a meat mallet or even the bottom of a can to tenderize. Mix all those simple spices—salt, pepper, onion and garlic powders, paprika—and sprinkle liberally on both sides of the chicken after patting it dry and drizzling with olive oil. Let it hang out while you prep the rest—it’s all about layering flavors.

Step 3: Sear the Chicken to Golden Perfection

Heat two tablespoons of the reserved sun-dried tomato oil over medium-high heat in a large braiser or Dutch oven until shimmering. Cook the chicken fillets for 4-5 minutes on each side until they develop a beautiful golden crust and reach 160°F internally. Once done, transfer them to a cutting board to rest for at least five minutes—this keeps them juicy and tender. Don’t wipe out the pan; those browned bits are flavor gold for the sauce.

Step 4: Sauté Aromatics and Build the Sauce Base

Lower the heat to medium and melt butter right in those chicken drippings. Toss in shallots and cook for 3-4 minutes until soft and fragrant, scraping up all the flavor-packed bits stuck to the pan. Add garlic and red pepper flakes, cooking just 30 seconds to wake up their flavors without burning. Stir in tomato paste and flour and let it cook for about a minute while stirring continuously to thicken the base and cook out any raw flour taste.

Step 5: Add Liquids and Seasonings

Turn the heat down to low and whisk in chicken broth and half-and-half slowly to prevent lumps, stirring until smooth. Throw in the chopped sun-dried tomatoes, chicken bouillon, and your dried herbs and spices. Crank the heat up just enough to let the sauce simmer gently—it will thicken as you stir often, intensifying those savory, creamy flavors.

Step 6: Melt in Parmesan and Finish the Dish

Turn the heat to low and add freshly grated Parmesan a handful at a time, stirring to melt it fully before adding more. This step creates a silky sauce that clings to every pasta strand and chicken piece. Fold in the cooked pasta and sliced chicken, then adjust the sauce consistency with that reserved pasta water—little by little—until you reach your perfect creamy texture. Taste and season with extra salt and pepper if needed. Garnish with fresh parsley or basil to brighten it up.

Top Tip

Over the years, this Marry Me Chicken Pasta Recipe has taught me a few crucial tricks that transform the dish from good to unforgettable. Sharing these can save you from the common pitfalls and make the cooking process a breeze.

Reserve pasta water: It’s brimming with starch that helps bind and loosen the sauce perfectly without watering it down.
Don’t skip resting the chicken: Letting it rest after cooking locks in juices and keeps your chicken moist—not dry.
Use fresh Parmesan: Grate it yourself with a microplane; pre-grated cheese won’t melt smoothly and can ruin the silky texture.
Cook tomato paste and flour properly: This quick step removes raw flour taste and deepens the sauce’s umami, so don’t rush it.

How to Serve Marry Me Chicken Pasta Recipe

Garnishes

I’m a big fan of finishing this dish with fresh herbs—usually chopped parsley and sometimes basil if I have it on hand. It adds a pop of color and a fresh aroma that cuts through the richness beautifully. A little extra Parmesan on top never hurts either!

Side Dishes

Simple green salads, roasted vegetables like asparagus or broccoli, or even a crusty garlic bread work perfectly as sides. I personally love pairing it with an arugula salad tossed in lemon vinaigrette to brighten the whole meal up.

Creative Ways to Present

For a special occasion, I’ve plated this pasta in shallow bowls and added a sprinkle of toasted pine nuts or walnuts on top for crunch. Sometimes a drizzle of good olive oil and a few mini mozzarella balls make it extra festive. It really shines at dinner parties when you want something that looks elegant but feels incredibly homey.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. The sauce thickens overnight, so I usually add a splash of milk or broth when reheating to loosen things back up. This recipe heats up beautifully without losing its charm.

Freezing

While I prefer fresh, I’ve frozen this pasta in portioned containers a few times. It thawed well in the fridge overnight. Just reheat gently on the stove with a bit of extra liquid to avoid the sauce separating. The chicken remains tender, making it a fantastic make-ahead meal.

Reheating

To reheat, I warm it slowly over low heat in a skillet or saucepan, stirring often. Adding a splash of chicken broth or milk helps revive the sauce’s creamy texture and prevents drying out. Microwave works too for convenience, but stir halfway through to heat evenly.

Frequently Asked Questions:

Is Marry Me Chicken Pasta Recipe difficult to make?

Not at all! The recipe uses simple ingredients and clear steps. Even if you’re a beginner, the detailed instructions ensure you’ll end up with a delicious, restaurant-quality meal.

Can I make this recipe dairy-free?

You can substitute the half-and-half with coconut milk or almond milk, and skip the Parmesan or use a dairy-free cheese alternative. Keep in mind, the texture will be slightly different but still tasty.

What type of pasta works best?

Penne is ideal because its shape holds the sauce well, but you can use rigatoni, fusilli, or even bow ties. Just choose a pasta that captures the sauce to maximize flavor.

Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless chicken thighs add extra juiciness and flavor. Just adjust cooking time since thighs take a bit longer to cook through.

Final Thoughts

This Marry Me Chicken Pasta Recipe holds a special place in my kitchen repertoire because it’s the perfect combination of comfort and elegance. I love how it never fails to impress guests while still feeling like cozy home cooking. Give it a try—you’ll find it’s exactly the kind of recipe you want to keep handy for both casual dinners and special nights in.