Creamy Marry Me Chicken Pasta Recipe tastes rich, garlicky, and a little tangy from sun dried tomatoes, with juicy chicken tucked into a silky parmesan cream sauce that hugs every noodle. It works for busy weeknights or at home date nights, and you can get it on the table in about 35 minutes. I cooked a version of this on a Tuesday once and my husband asked if we had something to celebrate, so I knew it belonged on the blog.
Why Make This Creamy Marry Me Chicken Pasta Recipe at Home
You control everything at home, from how saucy you like it to how much heat you want from red pepper flakes. Restaurant versions often taste heavy or salty, while this one tastes rich but balanced, with bright pops of tomato and herbs.
You also stretch a couple of chicken breasts into a full family dinner, which keeps the grocery bill from side eyeing you. The whole recipe uses one skillet and one pot, so cleanup stays pretty chill for such a fancy looking plate of pasta.
This Creamy Marry Me Chicken Pasta Recipe tastes like a restaurant chef cooked it in your kitchen, but it comes together with simple steps and pantry ingredients. ★★★★★
Ingredients You Need
Chicken and pasta
- 1 pound boneless skinless chicken breasts
- 10 to 12 ounces short pasta
- Use penne, rigatoni, fusilli, or farfalle. Any shape with ridges holds the creamy sauce well.
- Use gluten free pasta if you need it and cook it slightly under al dente so it holds up in the sauce.
Coating and seasoning for the chicken
- 2 tablespoons all purpose flour
- This light coating helps the chicken brown and thickens the sauce later. Use a 1:1 gluten free flour if needed.
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked or sweet paprika
- ¼ teaspoon red pepper flakes
- Adjust this to taste. Kids at my table handle ¼ teaspoon just fine.
Sauce ingredients
- 2 tablespoons olive oil
- Use extra virgin for flavor or regular for a milder taste.
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- Jarred minced garlic works in a pinch, but fresh tastes brighter.
- ½ cup oil packed sun dried tomatoes, drained and sliced
- Keep a jar in the pantry and you can make this Creamy Marry Me Chicken Pasta Recipe any time.
- 1 cup low sodium chicken broth
- Use a good quality boxed broth or a bouillon paste mixed with water.
- 1 cup heavy cream
- For a lighter version, use half and half, but the sauce thickens less.
- ¾ to 1 cup freshly grated parmesan cheese
- Use a block and grate it yourself. Pre grated parmesan often clumps and turns the sauce grainy.
- 1 teaspoon dried basil or 1 tablespoon chopped fresh basil
- ½ teaspoon dried oregano
- Juice of ½ lemon
- This brightens the sauce and cuts through the richness.
- Extra salt and pepper to taste
Optional add ins
- 1 to 2 cups baby spinach
- ½ cup peas
- Extra red pepper flakes for serving
- Extra parmesan and chopped fresh parsley for garnish
Equipment
- Large skillet or sauté pan, at least 12 inches wide
- Large pot for boiling pasta
- Tongs or a spatula for turning chicken
- Wooden spoon or silicone spatula for stirring the sauce
- Fine grater or microplane for parmesan
Tips & Mistakes
- Cut chicken into even pieces so everything cooks at the same rate and stays juicy.
- Pat chicken dry before seasoning so it browns instead of steaming.
- Season the chicken generously; bland chicken ruins a great sauce.
- Do not crowd the skillet or the chicken will turn pale and tough instead of golden.
- Brown the chicken on medium to medium high heat so it cooks through without burning the coating.
- Use freshly grated parmesan so the sauce turns silky instead of clumpy.
- Lower the heat before you add cream so it does not scorch.
- Simmer the sauce gently; a hard boil can cause the cream to separate.
- Cook pasta just to al dente so it finishes in the sauce without turning mushy.
- Reserve a cup of pasta water before draining, so you can thin the sauce if it thickens too much.
- Taste the sauce before serving and adjust salt, pepper, and lemon juice so the flavors pop.
- Add spinach at the end so it wilts gently and stays bright green.
How to Make Creamy Marry Me Chicken Pasta
Step 1: Season and sear the chicken
Pat the chicken dry with paper towels. In a bowl, mix flour, salt, pepper, Italian seasoning, paprika, and red pepper flakes. Toss the chicken pieces in the mixture until they look evenly coated and shake off any excess.
Heat olive oil and butter in a large skillet over medium high heat. Add the chicken in a single layer and cook 4 to 5 minutes per side, until the pieces look golden and cooked through. Transfer the chicken to a plate and keep it nearby.
Step 2: Cook the pasta
While the chicken cooks, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, usually 1 minute less than the package suggests. Scoop out about 1 cup of starchy pasta water and set it aside, then drain the pasta.
Toss the drained pasta with a small splash of olive oil so it does not stick. Keep it near the stove so you can add it to the sauce as soon as it finishes.
Step 3: Build the flavor base
In the same skillet you used for the chicken, lower the heat to medium. If the pan looks dry, add another teaspoon of olive oil. Add the minced garlic and cook about 30 seconds, just until it smells fragrant.
Stir in the sliced sun dried tomatoes and cook 1 to 2 minutes so they soften and flavor the oil. Scrape up any browned bits from the bottom of the pan with your spoon, since those bits carry a ton of flavor.
Step 4: Make the creamy sauce
Pour in the chicken broth and stir well. Let it simmer for 2 to 3 minutes so it reduces slightly. Lower the heat to medium low, then pour in the heavy cream while you stir.
Sprinkle in dried basil and oregano. Add the grated parmesan a small handful at a time, stirring constantly so it melts smoothly into the sauce. Squeeze in the lemon juice and stir again.
If the sauce looks too thick, add a splash of reserved pasta water until it reaches your favorite consistency. Taste and adjust with more salt, pepper, or lemon juice.
Step 5: Combine chicken and pasta
Add the cooked chicken and any juices from the plate back into the skillet. Stir so every piece of chicken gets coated in the creamy sauce. Let it simmer together for 2 to 3 minutes so the flavors mingle.
Add the cooked pasta straight into the skillet. Toss gently until the pasta looks fully coated and glossy. If you want to add spinach or peas, stir them in now and cook just until the spinach wilts and the peas heat through.
If the sauce tightens up, loosen it with another splash of pasta water. Turn off the heat and let the pasta sit for 2 minutes so the sauce clings to every noodle.
Step 6: Finish and serve
Top the Creamy Marry Me Chicken Pasta Recipe with extra parmesan, chopped parsley, and a pinch of red pepper flakes if you like a little extra heat. Serve it hot while the sauce tastes silky and the chicken stays tender.
Variations I’ve Tried
I swap the chicken for sliced Italian chicken sausage when I want a slightly smokier flavor and less prep. I also tried this with shrimp once; I cooked the shrimp quickly, set them aside, then added them back at the end so they stayed tender.
For a veggie heavy version, I add mushrooms, spinach, and peas, and cut the chicken amount in half. I also tested a lighter version with half and half and it still tasted great, just a bit less rich, so that works if you want a weeknight friendly Creamy Marry Me Chicken Pasta Recipe that feels a little lighter.
How to Serve Creamy Marry Me Chicken Pasta
Serve this Creamy Marry Me Chicken Pasta Recipe in warm bowls so the sauce stays silky and comforting. I like to add a simple side salad with crisp lettuce, cucumbers, and a bright vinaigrette to balance the richness. Garlic bread or warm crusty bread tastes perfect for swiping through any extra sauce on the plate. For drinks, pair it with sparkling water, lemonade, or iced tea with a squeeze of citrus.
How to store
- Cool leftovers to room temperature within 1 hour, then transfer to airtight containers.
- Store in the fridge for up to 3 days.
- For the freezer, portion the pasta into freezer safe containers and freeze for up to 2 months; the sauce thickens a bit after thawing but still tastes delicious.
- Reheat gently in a skillet over low heat with a splash of milk, cream, or broth, stirring often until hot and creamy again.
- You can also reheat in the microwave in short bursts, stirring between each burst and adding a spoonful of liquid if the pasta looks dry.
Creamy Marry Me Chicken Pasta Recipe
Ingredients
Instructions
- Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
- Season the sliced chicken with salt, black pepper, and paprika, tossing to coat evenly.
- Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, 5–7 minutes. Remove chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant, scraping up any browned bits from the bottom of the pan.
- Pour in the chicken broth and bring to a gentle simmer for 2–3 minutes to reduce slightly.
- Stir in the heavy cream, Parmesan cheese, sun-dried tomatoes, Italian seasoning, and red pepper flakes if using. Simmer over medium-low heat for 3–5 minutes until the sauce slightly thickens.
- Return the cooked chicken to the skillet and stir to coat in the creamy sauce. Simmer for another 2–3 minutes to warm through.
- Add the cooked pasta to the skillet and toss until the pasta is fully coated in the sauce. Adjust seasoning with additional salt and pepper if needed.
- Garnish with chopped fresh basil if desired, and serve the creamy Marry Me Chicken Pasta hot.
Notes
Approximate per serving (1/4 of recipe): 720 calories; fat 37 g; saturated fat 18 g; carbohydrates 52 g; fiber 3 g; sugars 6 g; protein 44 g; sodium 860 mg. Values are estimates and will vary based on specific ingredient brands, substitutions, and portion sizes.