Introduction

Tasty Marry Me Chicken Pasta is a creamy, flavorful dish that combines tender chicken, sun-dried tomatoes, and a rich Parmesan sauce tossed with penne pasta. It’s perfect for a satisfying weeknight dinner that feels a little special.

Marry Me Chicken Pasta Recipe - Recipe Image

Ingredients

For the chicken:

1 tbsp olive oil
1.5 lb boneless skinless chicken (pounded to even thickness)
0.5 tsp salt
0.25 tsp pepper

For the pasta:

10 oz penne pasta

For the sauce:

1 cup drained sun-dried tomatoes (oil-packed for best flavor)
3 tbsp butter (I use Kerrygold for richness)
2 cups chicken broth
2 tsp dried Italian seasoning
1 cup grated Parmesan cheese
1 tsp paprika
1 cup heavy cream (room temperature)
3 tbsp flour
2 tsp minced garlic (fresh preferred)

For the garnish:

Fresh basil (torn just before serving)

Instructions

Step 1: Boil the penne pasta in a large pot of salted water according to package instructions until al dente. Drain the pasta and set it aside while you prepare the chicken and sauce.
Step 2: Cut the chicken into 1-inch bite-sized pieces and season them with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken pieces and cook for 6–8 minutes until no longer pink and cooked through. Transfer the cooked chicken to a plate and set aside.
Step 3: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the flour to make a paste. Gradually whisk in the chicken broth, then add the heavy cream and grated Parmesan cheese, stirring until smooth. Stir in the drained sun-dried tomatoes, paprika, and Italian seasoning. Let the sauce simmer for a few minutes until it thickens.
Step 4: Add the cooked chicken and drained pasta to the sauce in the skillet. Stir everything together to coat the chicken and pasta well in the creamy sauce. Taste and season with additional salt and pepper if needed.
Step 5: Garnish the finished dish with torn fresh basil leaves and, if desired, a sprinkle of additional Parmesan cheese just before serving.

Tips & Variations

For extra richness, use Kerrygold butter in your sauce.
If you prefer a spicier kick, add a pinch of red pepper flakes when sautéing the garlic.
You can substitute penne with any other pasta shape like rigatoni or fusilli.
Fresh garlic gives the best flavor, but you can use garlic powder in a pinch.
To make this dish lighter, swap heavy cream for half-and-half, though the sauce may be less thick.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth or cream if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, just thaw the chicken completely before cutting and cooking to ensure it cooks evenly.

Is this dish suitable for freezing?

While you can freeze it, the cream sauce may separate once thawed. It’s best to enjoy this dish fresh or refrigerate for a few days instead.

Marry Me Chicken Pasta Recipe

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★★★★★

4.5 from 104 reviews

Tasty Marry Me Chicken Pasta is a creamy, flavorful dish featuring tender bite-sized chicken pieces, al dente penne pasta, and a rich sun-dried tomato and Parmesan cream sauce. Garnished with fresh basil, this comforting pasta meal comes together on the stovetop in under an hour, perfect for a satisfying weeknight dinner.

Author: Nora
Prep Time: 15 minutes
Cook Time: 32 minutes
Total Time: 47 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Ingredients

Scale

For the chicken:

1 tbsp olive oil
1.5 lb boneless skinless chicken (pounded to even thickness)
0.5 tsp salt
0.25 tsp pepper

For the pasta:

10 oz penne pasta

For the sauce:

1 cup drained sun-dried tomatoes (oil-packed for best flavor)
3 tbsp butter (preferably Kerrygold for richness)
2 cups chicken broth
2 tsp dried Italian seasoning
1 cup grated Parmesan cheese
1 tsp paprika
1 cup heavy cream (room temperature)
3 tbsp flour
2 tsp minced garlic (fresh preferred)

For the garnish:

Fresh basil (torn just before serving)
Additional Parmesan cheese (optional)

Instructions

Cook the Pasta: Boil 10 oz penne pasta in a large pot of salted water according to package instructions until al dente. Drain the pasta and set it aside while you prepare the chicken and sauce.
Prepare and Cook the Chicken: Cut the 1.5 lb boneless skinless chicken into 1-inch bite-sized pieces and season with 0.5 tsp salt and 0.25 tsp pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 6–8 minutes until they are fully cooked and no longer pink inside. Remove the chicken from skillet and set aside.
Make the Creamy Sun-Dried Tomato Sauce: In the same skillet, melt 3 tbsp butter over medium heat. Add 2 tsp minced garlic and sauté for about 30 seconds until fragrant. Stir in 3 tbsp flour to form a paste. Gradually whisk in 2 cups chicken broth, then add 1 cup heavy cream and 1 cup grated Parmesan cheese, stirring until the sauce is smooth. Stir in 1 cup drained sun-dried tomatoes, 1 tsp paprika, and 2 tsp dried Italian seasoning. Let the sauce simmer for a few minutes until it thickens.
Combine Chicken, Pasta, and Sauce: Add the cooked chicken and drained pasta back into the skillet with the sauce. Stir to coat everything evenly in the creamy sauce. Taste and season with additional salt and pepper as needed.
Garnish and Serve: Garnish the finished dish with torn fresh basil leaves and, if desired, sprinkle with extra Parmesan cheese just before serving for a fresh burst of flavor and color.