There’s just something incredibly satisfying about creamy, flavorful pasta paired with tender chicken, and that’s exactly why this Marry Me Chicken Pasta Recipe always finds a special place on my dinner table. It’s rich but never overwhelming, and it’s surprisingly easy to pull together, making it perfect for a cozy night in or impressing guests without stress.

A white pot filled with creamy orange pasta made of penne noodles mixed with light brown cubes of cooked chicken and red sun-dried tomato pieces. The sauce looks smooth and thick, covering every part of the pasta and chicken. Small green herb pieces and a few fresh basil leaves sit on the top, adding bright green color. A wooden spoon is partly visible on the right side, resting inside the pot on top of the pasta. The pot sits on a white marbled surface with some scattered basil leaves around it and bowls of grated cheese and red pepper flakes nearby. 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

When I first tried this Marry Me Chicken Pasta Recipe, I couldn’t believe how quickly it came together with such depth of flavor. It’s one of those dishes that looks and tastes like you spent hours in the kitchen, but it’s actually a weeknight winner. If you’re looking for a meal that feels both fancy and familiar, this is your go-to.

Rich, Creamy Sauce: The blend of tomato paste, sun-dried tomatoes, and Parmesan creates a velvety sauce that clings beautifully to every bite of pasta.
Tender Chicken Cutlets: Lightly seasoned and pan-seared to golden perfection, the chicken stays juicy and flavorful.
Balanced Spice Levels: The subtle kick from red pepper flakes keeps the dish lively without overpowering the creamy texture.
Easy to Customize: Whether you want to add veggies, swap pasta types, or adjust the creaminess, this recipe adapts beautifully to your preferences.

This dish shows pasta with three layers: the pasta pieces are pale yellow, shaped like small tubes or shells, and fully coated in a creamy orange sauce. The sauce has a smooth texture with small bits of red sun-dried tomatoes mixed in. There are chunks of light brown cooked chicken scattered evenly. Fresh green herbs, including flat and curly leaves, are sprinkled over the top, adding a fresh touch. Cracked black pepper is lightly scattered across the whole dish, adding texture and spots of black. The pasta is served in a white bowl on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Marry Me Chicken Pasta Recipe lies not only in its flavors but also in how each ingredient interacts. From the rich umami of sun-dried tomatoes to the subtle fragrant notes from shallots and garlic, everything harmonizes wonderfully. Here are some of my favorite ingredients and tips to make sure you get the best results.

Flat lay of two medium raw chicken breasts with smooth skin, a small pile of mixed ground spices (salt, black pepper, onion powder, garlic powder, paprika) neatly arranged, a few small fresh shallots whole and unpeeled, several cloves of fresh garlic unpeeled, a handful of vibrant sun-dried tomatoes roughly chopped, a bundle of uncooked penne pasta with smooth edges, a small mound of freshly grated Parmesan cheese with fine texture, fresh green parsley and basil sprigs, a small white ceramic bowl with golden olive oil, another small white bowl with creamy half-and-half, a white bowl containing low-sodium chicken broth with pale golden tint, a white bowl with bright red tomato paste, a white bowl holding fine all-purpose flour, a white ceramic dish with crushed chicken bouillon powder, and a pinch of crushed red pepper flakes in a small white bowl — all arranged in perfect symmetry and realistic proportions, placed 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 like medium-sized to ensure even cooking and tender slices. Pounding them gently helps make the texture perfect without drying out.
Olive oil: Using the reserved oil from sun-dried tomatoes adds a deeper flavor to the chicken and sauce—don’t skip this step!
Penne pasta: Its tubular shape holds the sauce nicely, but feel free to substitute with rigatoni or fusilli for a twist.
Shallots: They give a mild onion flavor that’s less sharp than regular onions—if you can’t find them, a teaspoon of onion powder works fine.
Garlic: Fresh is best for that punch, but garlic powder can work when time’s tight.
Tomato paste: This deepens the sauce’s color and adds concentrated sweetness—make sure to cook it with the flour for that lovely thickness.
Half and half: Using half and half keeps the sauce creamy but light; evaporated milk mixed with cornstarch is a handy alternative.
Sun-dried tomatoes: Their tangy, concentrated flavor is the soul of this dish. Rinsing and chopping them finely ensures they distribute well.
Chicken broth & bouillon: These provide a savory base that ties all the flavors together—homemade or good-quality store-bought works great.
Parmesan cheese: Freshly grated is a must here—it melts smoothly and gives that sharp, salty finish.

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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

One of the best things about this Marry Me Chicken Pasta Recipe is how easy it is to make it your own. I’ve played around with adding different veggies and spices, and it’s always delicious. It’s a fantastic canvas for creativity.

Variation: I sometimes swap penne for gluten-free pasta to accommodate friends with sensitivities, and honestly, you can’t tell the difference when smothered in this sauce.
Vegetarian version: Skip the chicken and toss in sautéed mushrooms or roasted cauliflower for a hearty, plant-based twist.
Heat it up: If you like spice, adding an extra pinch of red pepper flakes or a dash of hot sauce to the sauce really wakes up the flavors.
Herb swaps: Fresh thyme or rosemary can add an interesting depth if you want to experiment instead of the usual basil and parsley.

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

Step 1: Prepping the Pasta and Chicken Cutlets

Start by bringing a large pot of heavily salted water to a boil for your pasta—it’s crucial for seasoning from the inside out. Cook the penne until just al dente; don’t overdo it because the pasta will cook a bit more once mixed with the sauce. Remember to scoop out a cup of the pasta water before draining—that’s your secret weapon to adjust sauce consistency later. Meanwhile, slice each chicken breast horizontally to make four thin cutlets. Cover with plastic wrap and gently pound them tender, just enough to even them out for quick, even cooking.

Step 2: Seasoning and Searing the Chicken

Mix together salt, pepper, onion powder, garlic powder, and paprika. Pat dry the chicken cutlets with paper towels, then drizzle lightly with olive oil—an oil sprayer works wonders here to avoid greasy spots. Press the spice mix onto both sides of the chicken evenly. Let them rest as you prep other ingredients—that little pause lets the flavors sink in. Heat the reserved sun-dried tomato oil in a heavy skillet over medium-high until shimmering. Add the chicken and cook about 4-5 minutes per side until golden and the internal temperature hits 160°F. Transfer chicken to a cutting board to rest for at least 5 minutes before slicing; resting keeps juices locked in.

Step 3: Building the Sauce

Don't wipe out your skillet after cooking the chicken—it has all those tasty browned bits that add depth. Melt two tablespoons of butter in the pan over medium heat. Toss in chopped shallots and sauté until softened, about 3-4 minutes, scraping up those golden chicken bits. Add minced garlic and red pepper flakes, cooking one more quick 30 seconds until fragrant. Stir in tomato paste and flour, cooking and stirring for a solid minute to cook off the raw flour taste and thicken the base.

Step 4: Adding Liquids and Flavorings

Lower the heat and slowly whisk in the chicken broth and half and half, stirring constantly until silky and smooth—no lumps! Stir in the chopped sun-dried tomatoes, chicken bouillon, and dried herbs: parsley, basil, oregano, plus salt and pepper. Bring the sauce up to a gentle simmer, letting it thicken while you stir frequently—it should become luscious and coat your spoon perfectly.

Step 5: Finishing Touches and Tossing It All Together

Reduce heat to low and slowly add in freshly grated Parmesan cheese a handful at a time, stirring until it melts into creamy perfection. Toss the pasta and sliced chicken back into the skillet. If the sauce feels too thick, add reserved pasta water a tablespoon at a time until you reach your perfect sauce coating. Taste and adjust salt and pepper if needed. Garnish with fresh parsley or basil for a pop of color and brightness.

Top Tip

I’ve made this Marry Me Chicken Pasta Recipe dozens of times now, and a few adjustments have made all the difference. Here are some of the best tips I’ve discovered to keep it tasting amazing every single time.

Don’t Skip Resting the Chicken: Letting it rest after cooking keeps the juices locked in, so your chicken is juicy, not dry.
Use Reserved Pasta Water: Adding this starchy water bit by bit helps your sauce cling to pasta beautifully without being watery.
Fresh Parmesan is Key: Pre-grated Parm doesn’t melt the same way—using a microplane grater makes a noticeable difference in sauce texture and flavor.
Take Your Time With Tomato Paste: Cooking it in the butter and flour mixture unlocks deeper flavor and helps avoid any raw or acidic taste.

How to Serve Marry Me Chicken Pasta Recipe

Garnishes

I always go for a simple sprinkle of fresh parsley or basil right before serving—it adds a burst of freshness and makes the plate pop visually. Sometimes, I like to finish with a tiny drizzle of extra virgin olive oil or a grating of lemon zest if I want to brighten things up even more.

Side Dishes

This dish stands wonderfully on its own, but I often pair it with a crisp green salad tossed in a tangy vinaigrette or some garlicky roasted asparagus. For a heartier meal, crusty bread or garlic knots are perfect for soaking up that luscious sauce.

Creative Ways to Present

One special occasion trick I love is plating this pasta in shallow bowls with a few whole basil leaves and a small mound of extra Parmesan on top. Serving individual portions in rustic ramekins also makes it feel extra elegant and cozy, perfect for date night or celebrations.

Make Ahead and Storage

Storing Leftovers

Leftovers reheat beautifully if you store them in an airtight container in the fridge. I usually add a splash of milk or broth before reheating gently on the stove or in the microwave to loosen the sauce back up to creamy perfection.

Freezing

I’ve frozen this Marry Me Chicken Pasta Recipe once or twice with good success. It’s best to freeze the sauce separately from the pasta and chicken if you can. Thaw overnight in the fridge and gently reheat on the stove to keep the sauce from breaking.

Reheating

For the best texture, reheat leftovers slowly on low heat in a skillet, stirring occasionally. Add a little broth or half and half to refresh the sauce. Avoid microwaving straight from frozen to keep things creamy and smooth.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts for this Marry Me Chicken Pasta Recipe?

Yes! Chicken thighs will add a bit more richness and remain juicy, which works wonderfully. Just be sure to cook them thoroughly and adjust cooking times as they are thicker and fattier than breasts.

What type of pasta works best in the Marry Me Chicken Pasta Recipe?

Penne is ideal because its tube shape holds the creamy sauce well. However, you can also use rigatoni, fusilli, or even farfalle depending on what you prefer or have on hand.

How do I prevent the sauce from becoming too thick or too thin?

The key is to add the reserved pasta water gradually after combining pasta and sauce. If the sauce thickens too much while simmering, pour in a little pasta water or broth until you reach the desired consistency. Stir often to avoid lumps.

Can I make this recipe dairy-free?

You can substitute half and half with unsweetened coconut milk or another dairy-free milk mixed with a bit of cornstarch to thicken. Use a dairy-free Parmesan alternative or nutritional yeast for cheesy flavor. The sauce texture will be slightly different but still delicious.

Final Thoughts

Honestly, this Marry Me Chicken Pasta Recipe quickly became one of my absolute favorites because it’s approachable yet so indulgent. I love knowing I can whip it up any day of the week and feel like I’m treating myself to something special. Give it a try, and I bet you’ll find it becomes a staple in your home too—especially when you want something comforting, elegant, and downright delicious.