Creamy Marry Me Chicken Pasta Recipe tastes rich, garlicky, and a little tangy from sun dried tomatoes with a sauce that hugs every noodle. It works perfectly for busy weeknights or cozy date nights and takes about 35 minutes from start to finish. I cook this at least once a month when my brain feels fried and my family still expects dinner like clockwork.
Why Creamy Marry Me Chicken Pasta Recipe Is Worth It
This pasta tastes like restaurant comfort food that you secretly whipped up in one pan. The creamy parmesan sauce coats juicy chicken and tender pasta, and the sun dried tomatoes add a tiny punch of sweetness and acid that keeps every bite interesting.
You only need simple pantry ingredients, and the recipe scales easily for two or six. Clean up stays easy because you use one skillet for the chicken and sauce plus one pot for the pasta, which my sink and I both appreciate.
My partner asked if I ordered this from a fancy place, then went back for thirds and licked the spoon ★★★★★
Ingredients You Need
Chicken and Pasta
- 1 pound boneless skinless chicken breasts
- Slice into thin cutlets or bite-size pieces so they cook quickly.
- 10 to 12 ounces short pasta
- Penne, rigatoni, fusilli, or farfalle all work well.
- Use gluten free pasta if needed and cook it slightly al dente.
Seasoning and Coating
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning or dried basil and oregano mix
- 2 tablespoons all purpose flour
- Use gluten free 1:1 flour if you avoid gluten.
Cooking Fats
- 2 tablespoons olive oil
- Use the oil from the sun dried tomato jar for extra flavor.
- 1 tablespoon butter
- Salted or unsalted both work; adjust salt at the end.
Creamy Sauce Base
- 4 cloves garlic, minced
- Use jarred minced garlic on busy nights.
- 1 cup low sodium chicken broth
- I like Better Than Bouillon because it keeps in the fridge and saves space.
- 1 cup heavy cream
- Half and half works but gives a slightly thinner sauce.
- ½ cup grated parmesan cheese, packed
- Use real parmesan, not the green can, for best melting and flavor.
Flavor Boosters
- ½ cup chopped sun dried tomatoes in oil, drained
- Julienne cut works nicely and saves chopping time.
- ½ teaspoon red pepper flakes
- Adjust to taste or skip for kids.
- 1 teaspoon sugar or honey
- Balances the acidity from tomatoes and broth.
Finishing Touches
- ¼ to ½ cup pasta cooking water, as needed
- ¼ cup chopped fresh basil or parsley
- Extra grated parmesan for serving
Helpful Equipment
- Large deep skillet or sauté pan
- Large pot for boiling pasta
- Tongs or spatula
- Fine grater or microplane for parmesan
- Measuring cups and spoons
Quick Tips & substitutions
- Salt the pasta water generously so the noodles carry flavor before they hit the sauce.
- Slice chicken thin so it cooks quickly and stays juicy.
- Brown the chicken in a single layer and avoid crowding the pan so you get nice color.
- Use the sun dried tomato oil instead of plain olive oil for extra flavor.
- Swap heavy cream with half and half plus 1 extra tablespoon parmesan if you want a lighter sauce.
- Use chicken thighs instead of breasts if you prefer richer, more forgiving meat.
- Stir the sauce often after you add the cream so it stays smooth and does not scorch.
- Thin the sauce with pasta water a little at a time until it looks glossy and silky.
- Taste and adjust salt, pepper, and red pepper flakes right before serving.
- Double the sauce if you love extra creamy pasta or plan to reheat leftovers.
How to Make Creamy Marry Me Chicken Pasta Recipe
Step 1: Season and Prep the Chicken
Pat the chicken dry with paper towels so it browns instead of steams. In a bowl, mix salt, pepper, garlic powder, onion powder, and Italian seasoning. Toss the chicken pieces with the seasoning, then sprinkle the flour over and toss again until the pieces look lightly coated.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, usually 1 minute less than the package suggests. Scoop out at least 1 cup of pasta water, then drain the pasta and set it aside.
Step 3: Brown the Chicken
Heat olive oil and butter in a large skillet over medium high heat. Add the chicken in a single layer and cook 3 to 4 minutes per side until golden and cooked through. Transfer the chicken to a plate and keep it nearby while you make the sauce.
Step 4: Build the Flavor Base
Lower the heat to medium. Add minced garlic to the same skillet and stir for 30 seconds until fragrant, scraping up browned bits from the chicken. Add chopped sun dried tomatoes and red pepper flakes and cook 1 to 2 minutes so the tomatoes soften and perfume the oil.
Step 5: Add Broth and Cream
Pour in the chicken broth and stir well, scraping the bottom of the pan. Let it bubble for 2 to 3 minutes so it reduces slightly. Stir in the heavy cream and sugar or honey, then keep the heat at medium and let the mixture simmer gently for about 3 minutes until it thickens a bit.
Step 6: Melt in the Parmesan
Lower the heat to medium low. Add the grated parmesan in small handfuls, stirring constantly so it melts smoothly. Keep stirring until the sauce looks creamy and coats the back of a spoon, then taste and adjust salt and pepper.
Step 7: Combine Chicken and Pasta
Return the cooked chicken and any juices from the plate to the skillet. Stir so every piece of chicken gets coated in the sauce. Add the cooked pasta and toss everything together, then splash in a little pasta water if the sauce looks too thick.
Step 8: Finish and Serve
Turn off the heat and stir in fresh basil or parsley. Let the pasta sit for 2 minutes so the sauce clings and thickens slightly. Serve hot with extra parmesan on top and a sprinkle of red pepper flakes if you like more heat.
Recipe Variations
- Gluten free: Use gluten free pasta and a 1:1 gluten free flour blend for coating the chicken.
- Low carb: Swap pasta with zucchini noodles or steamed broccoli florets and simmer them briefly in the sauce.
- Dairy lighter: Use half and half instead of cream and reduce parmesan slightly, then thicken with a teaspoon of cornstarch mixed with cold water.
- Extra veggies: Add baby spinach, peas, or sautéed mushrooms to the sauce during the last few minutes.
- Extra protein: Stir in crispy cooked bacon pieces or steamed broccoli and grilled chicken sausage.
- Kid friendly: Skip red pepper flakes and chop the sun dried tomatoes very small so they blend into the sauce.
Ways to Serve Creamy Marry Me Chicken Pasta Recipe
- Serve with a simple green salad with lemony dressing.
- Add garlic bread or warm focaccia for scooping up extra sauce.
- Pair with roasted vegetables like broccoli, green beans, or carrots.
- Spoon leftovers into a small baking dish, top with mozzarella, and bake until bubbly for a second night twist.
- Pack warm in a thermos for a cozy work or school lunch.
Storage Success
Let the Creamy Marry Me Chicken Pasta cool until just warm, then store it in an airtight container in the fridge for up to 3 days. Add a splash of milk, cream, or broth when you reheat it on the stove over low heat and stir often so the sauce turns silky again. Freeze portions in freezer safe containers for up to 2 months and thaw overnight in the fridge before reheating. I like to top reheated pasta with a fresh sprinkle of parmesan and herbs so it tastes almost like the first night.
Creamy Marry Me Chicken Pasta Recipe
Ingredients
Instructions
- Pat the chicken dry with paper towels. In a bowl, mix the salt, black pepper, garlic powder, onion powder, and Italian seasoning. Toss the chicken pieces with the seasoning, then sprinkle the flour over and toss again until the chicken is lightly coated.
- Bring a large pot of generously salted water to a boil. Add the pasta and cook until just al dente, usually 1 minute less than the package directions. Scoop out at least 1 cup of pasta cooking water, then drain the pasta and set aside.
- Heat the olive oil and butter in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for 3–4 minutes per side, until golden and cooked through. Transfer the chicken to a plate and set aside.
- Reduce the heat to medium. Add the minced garlic to the same skillet and cook for about 30 seconds, stirring and scraping up the browned bits from the bottom. Add the chopped sun dried tomatoes and red pepper flakes and cook for 1–2 minutes until the tomatoes soften and flavor the oil.
- Pour in the chicken broth, stirring and scraping the bottom of the pan. Let it bubble for 2–3 minutes to reduce slightly. Stir in the heavy cream and the sugar or honey, then simmer gently for about 3 minutes, stirring often, until the sauce begins to thicken.
- Lower the heat to medium-low. Add the grated parmesan cheese in small handfuls, stirring constantly until it melts smoothly and the sauce is creamy and thick enough to coat the back of a spoon. Taste and adjust salt and pepper if needed.
- Return the cooked chicken and any accumulated juices to the skillet, stirring to coat the pieces in the sauce. Add the cooked pasta and toss well, adding a splash of reserved pasta water at a time until the sauce looks glossy and clings to the noodles.
- Turn off the heat and stir in the chopped fresh basil or parsley. Let the pasta rest for about 2 minutes so the sauce thickens slightly, then serve hot with extra grated parmesan and additional red pepper flakes if desired.
Notes
Approximate per serving (4 servings): 740 calories; fat 39 g; saturated fat 19 g; carbohydrates 57 g; fiber 3 g; sugars 7 g; protein 39 g; sodium 760 mg. Values will vary based on brands, exact pasta amount, and portion size.
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