Name: Creamy Marry Me Chicken Pasta Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 pound boneless skinless chicken breasts, thinly sliced or pounded to 1/2 inch; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 teaspoon Italian seasoning; 1/2 teaspoon smoked or sweet paprika; 2 tablespoons olive oil (or canola oil); 10–12 ounces short pasta such as penne, rigatoni, or rotini; 2 tablespoons unsalted butter; 4 cloves garlic, minced; 1/2 teaspoon crushed red pepper flakes; 1/2 cup oil-packed sun dried tomatoes, drained and sliced; 1 cup low sodium chicken broth; 1 cup heavy cream; 3/4–1 cup freshly grated Parmesan cheese, plus extra for serving; 1 teaspoon dried basil (or 1 tablespoon chopped fresh basil); 1 teaspoon dried oregano; 1/2 teaspoon onion powder; Salt and black pepper to taste; 1 cup baby spinach or chopped kale; 1/2 cup peas or steamed broccoli florets

Creamy Marry Me Chicken Pasta Recipe tastes rich, garlicky, and a little tangy from sun dried tomatoes, with a silky sauce that hugs every noodle. It works perfectly for busy weeknights or at-home date nights, and you can put it on the table in about 35 minutes. I tested versions of this dish so many times that my family started proposing to the skillet.

Why You Should Try This Creamy Marry Me Chicken Pasta Recipe

This pasta hits that perfect balance of comforting and restaurant-level special. The sauce tastes creamy and cheesy, with pops of tomato and a hint of spice from red pepper flakes.

You cook everything in one large skillet plus a pot for pasta, so cleanup stays easy. Leftovers also taste amazing, which helps a lot on hectic weekdays.

“This Creamy Marry Me Chicken Pasta Recipe tasted like something from a cozy Italian restaurant, and my kids asked for seconds before I sat down. ★★★★★”

Ingredients You’ll Need

Chicken and pasta

1 pound boneless skinless chicken breasts, thinly sliced or pounded to ½ inch
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
½ teaspoon smoked or sweet paprika
2 tablespoons olive oil (or canola oil in a pinch)
10 to 12 ounces short pasta, such as penne, rigatoni, or rotini

Creamy sauce

2 tablespoons unsalted butter
4 cloves garlic, minced (use jarred minced garlic on busy nights)
½ teaspoon crushed red pepper flakes (reduce for less heat)
½ cup oil packed sun dried tomatoes, drained and sliced
1 cup low sodium chicken broth (Better Than Bouillon works great)
1 cup heavy cream (use half and half for a lighter version)
¾ to 1 cup freshly grated Parmesan cheese, plus extra for serving
1 teaspoon dried basil or 1 tablespoon chopped fresh basil
1 teaspoon dried oregano
½ teaspoon onion powder
Salt and pepper to taste

Optional add ins and substitutions

1 cup baby spinach or chopped kale
½ cup peas or steamed broccoli florets
Use boneless skinless chicken thighs instead of breasts if you prefer richer flavor
Use gluten free pasta if needed, but cook it slightly under al dente so it holds up in the sauce

Equipment

Large pot for boiling pasta
Large deep skillet or sauté pan
Tongs or spatula
Wooden spoon or silicone spoon
Cutting board and sharp knife
Measuring cups and spoons
Grater for Parmesan

Tips & Tricks

Salt the pasta water generously so the noodles carry flavor into the sauce.
Cut chicken into even pieces so it cooks at the same rate and stays juicy.
Pat chicken dry with paper towels so it browns nicely instead of steaming.
Use freshly grated Parmesan since bagged cheese often clumps and resists melting.
Simmer the sauce gently and stir often so the cream does not scorch.
Reserve a cup of starchy pasta water to thin the sauce if it thickens too much.
Add spinach or veggies near the end so they stay bright and tender.
Taste and adjust salt, pepper, and red pepper flakes right before serving.
Serve the pasta quickly after tossing so the sauce stays silky and glossy.
Store leftovers with a splash of broth or milk in the container to keep them creamy.

How to Make Creamy Marry Me Chicken Pasta Recipe

Step 1: 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 about 1 cup of pasta water, then drain the pasta and set it aside.

Step 2: Season and sear the chicken

Pat the chicken dry and place it in a bowl. Season with salt, pepper, Italian seasoning, and paprika, then toss to coat every piece. Heat the olive oil in a large skillet over medium high heat, then add the chicken in a single layer.

Cook the chicken for 3 to 4 minutes per side until it turns golden and cooks through. Stir a few times so all sides brown, but avoid constant stirring so the chicken can sear. Transfer the cooked chicken to a plate and keep it nearby.

Step 3: Build the flavor base

Reduce the heat to medium and add the butter to the same skillet. Once it melts, add the minced garlic and red pepper flakes. Stir and cook for about 30 seconds until the garlic smells fragrant.

Add the sliced sun dried tomatoes and cook for another 1 to 2 minutes. Scrape up any browned bits from the bottom of the pan, since those bits carry a lot of flavor. Keep the garlic light golden and pull the pan off the heat for a moment if it starts to darken too quickly.

Step 4: Add liquids and seasonings

Pour in the chicken broth and stir well. Add the dried basil, dried oregano, and onion powder. Bring the mixture to a gentle simmer and let it bubble for 3 to 4 minutes so the flavors concentrate slightly.

Lower the heat and pour in the heavy cream while you stir. Keep the mixture at a gentle simmer, not a rapid boil. Taste and add a pinch of salt and pepper if the broth tastes bland.

Step 5: Melt in the Parmesan

Sprinkle in the grated Parmesan a small handful at a time. Stir constantly so the cheese melts smoothly into the sauce. Continue to add cheese until the sauce looks thick, glossy, and creamy.

If the sauce thickens too much, add a splash of reserved pasta water to loosen it. If it looks thin, let it simmer a few more minutes while you stir. You want a sauce that coats the back of a spoon.

Step 6: Combine chicken and pasta

Return the cooked chicken and any juices from the plate to the skillet. Stir so the chicken gets coated in the sauce. Add the cooked pasta and toss everything together.

If you use spinach, peas, or other quick cooking veggies, stir them in now. Cook for 2 to 3 minutes so the pasta finishes in the sauce and absorbs flavor. Add more pasta water as needed until the sauce clings to the noodles without pooling.

Step 7: Taste and serve

Turn off the heat and give the pasta a final taste. Adjust salt, pepper, and red pepper flakes to your liking. Sprinkle extra Parmesan and a little fresh basil on top.

Serve the Creamy Marry Me Chicken Pasta Recipe hot, straight from the skillet. Plate generous portions and spoon extra sauce over each serving. Watch everyone at the table suddenly act very committed to pasta night.

What to Serve with Creamy Marry Me Chicken Pasta Recipe

This rich pasta pairs nicely with a crisp green salad with a simple vinaigrette or lemony dressing. Garlic bread or warm crusty bread works great to scoop up every last bit of sauce. You can also serve roasted vegetables like broccoli, asparagus, or green beans for extra color and balance.

For drinks, try sparkling water with lemon or lime, iced tea, or a light fruit based mocktail. Fresh berries or a simple fruit salad finish the meal without feeling heavy.

Storage Options

Store leftovers in an airtight container in the fridge for up to 3 days.
Add a tablespoon of milk, cream, or chicken broth to the container before chilling to keep the sauce from drying out.
Reheat gently on the stove over low heat with a splash of liquid, and stir often until creamy again.
Reheat in the microwave in short bursts, stirring between each burst, and add a little milk or broth if the pasta looks tight.
Freeze portions in freezer safe containers for up to 2 months, then thaw overnight in the fridge and reheat slowly with extra liquid to revive the sauce.