Creamy Marry Me Chicken Pasta

I crave penne a la vodka at least once a month, the combination of creamy sauce and tangy tomato is heaven on a plate.

And since I love creamy pasta dishes, when I came across marry me chicken pasta on TikTok a few months ago, I knew I had to try it.

After just one bite, it instantly became a go-to dish in our house. The sauce comes together into a silky, tomatoey cream with a hint of orange from the sun-dried tomatoes.

I usually go with chicken breasts, but thighs work just as well, and any pasta—penne, rigatoni, or fettuccine works great. When I’m in a gluten-free mood, I swap the pasta for lentil pasta, and it’s just as good. It’s easy to make, but always feels like a special meal.

What is Marry Me Chicken?

Marry me chicken is a simple dish that’s become famous for its creamy sauce and juicy chicken.

The story goes that it’s so good, it might just lead to a proposal! It’s made with tender chicken, a rich Parmesan cream sauce, and sun-dried tomatoes, giving it a nice balance of creaminess and tang.

It’s the kind of meal that feels a little special but is still easy enough to make on any night of the week.

Why You'll Love This Recipe

• Tender chicken and a rich sauce make it feel like something special, but it’s still easy to pull together.
• You can use whatever pasta you have penne, rigatoni, or fettuccine all work great.
• It’s flexible swap the pasta for a gluten-free or lentil version, and it’s still just as good.
• Perfect for a cozy dinner at home.

Ingredients

1. Chicken: Boneless, skinless chicken breasts, diced – or use chicken thighs for a richer flavor
2. Pasta: Penne, rigatoni, or fettuccine – any pasta shape you prefer works well
3. Sun-Dried Tomato Oil: Oil from jarred sun-dried tomatoes – adds extra flavor; can substitute with olive oil or butter if needed
4. Cornstarch: For coating the chicken, helps it brown nicely
5. Butter: Adds richness to the sauce; vegan butter can work as a dairy-free option
6. Garlic: Fresh garlic, minced – garlic powder can work in a pinch if fresh isn’t available
7. Sun-Dried Tomatoes: Thinly diced – use sun-dried tomatoes packed in oil for softer texture; can substitute with cherry tomatoes or roasted red peppers for a different flavor
8. Heavy Cream: Creates a creamy sauce; half-and-half or coconut cream can be used as a dairy-free option
9. Parmesan Cheese: Freshly grated – adds savory richness; Pecorino Romano or nutritional yeast works as a dairy-free substitute
10. Chicken Broth: Adds moisture to the sauce; vegetable broth can be used as an alternative
11. Red Pepper Flakes (optional): Adds a bit of heat; substitute with cayenne pepper if preferred
12. Dried Oregano: Or use Italian seasoning or thyme
13. Salt and Pepper: Adjust to taste
14. Garnish: Fresh basil or parsley – for added color and flavor; dried herbs can be used if fresh isn’t available

For the full recipe with detailed instructions and measurements, check the recipe card below.

Top Tips

• Save the Pasta Water: Reserving a little pasta water is key for a silky sauce. Adding a splash at the end will help loosen the sauce if it’s too thick and make it cling to the pasta beautifully.
• Choose the Right Pan: Use a large skillet or 3-quart saucier pan to cook the chicken and make the sauce in one pan. This will build up all those flavors from the chicken, sun-dried tomatoes, and garlic in one place.
• Use Freshly Grated Parmesan: Fresh Parmesan melts into the sauce more smoothly than pre-grated cheese. It adds great flavor and makes the sauce extra creamy.
• Don’t Overcook the Chicken: Dice the chicken into bite-sized pieces and cook it until just golden brown to keep it juicy. Overcooking can dry it out, so aim for 5-6 minutes per batch.
• Adjust the Spiciness: Red pepper flakes add a gentle heat, but you can skip them for a mild sauce or add a pinch more if you prefer a bit of spice.
• Add Fresh Herbs at the End: Finish with fresh basil or parsley for extra flavor and color. They add a fresh touch that brightens up the creamy sauce!

Step-by-Step Instructions For The Best Marry Me Chicken Pasta

I’ve learned a little trick with this recipe always save that pasta water! It makes a huge difference in keeping the sauce smooth and creamy without being too thick.

This dish is all about balance, and that starchy water helps bring everything together perfectly. Plus, it’s a great way to avoid adding more cream or broth if the sauce tightens up.

Start Here

Cook the pasta: Boil the pasta in salted water until al dente. Save about ½ cup of pasta water before draining and set the pasta aside.

Season and coat the chicken: Dice the chicken breasts into bite-sized pieces. Season them with a pinch of salt, pepper, and dried oregano. Then, coat the seasoned chicken with cornstarch.

Cook the chicken: Heat the oil from the sun-dried tomatoes in a saucier pan over medium heat. Cook the cornstarch-coated chicken in batches, turning occasionally, until golden brown and crispy on all sides, about 5-6 minutes total. Once cooked, set the chicken aside.

Cook the garlic and sun-dried tomatoes: In the same skillet, add 1 tablespoon of butter and let it melt. Add the minced garlic and thinly diced sun-dried tomatoes. Cook for 1-2 minutes, letting the garlic become fragrant and the tomatoes release their flavor.

Make the sauce: Stir in the chicken broth, scraping up any browned bits from the pan. Add the heavy cream and red pepper flakes (if using), allowing the sauce to simmer for 3-5 minutes.

Thicken with Parmesan: Slowly stir in the grated Parmesan cheese until it melts and thickens the sauce. Stir well until the sauce is creamy and smooth.

Add the chicken to the sauce: Return the cooked chicken to the skillet, stirring to coat it in the sauce. Let the chicken simmer in the sauce for 5 minutes to absorb the flavors.

Combine everything: Toss the cooked pasta into the skillet with the sauce, stirring to coat. If the sauce is too thick, add a bit of the reserved pasta water to loosen it.

Serve: Garnish with fresh basil (my fav) or parsley and a sprinkle of extra Parmesan. Serve hot.

Want to try more or explore other pasta recipes? Here are a few ideas to inspire your next meal:

30-Minute Spicy Chicken Chipotle Pasta (Copycat)

Creamy Roasted Butternut Squash and Garlic Chicken Pasta

One-Pan Angel Hair Chimichurri Pasta

Wild Argentinian Shrimp with Chimichurri Pasta

If you make this marry me chicken pasta, I’d love to know what you think! Leave a comment or a recipe rating—I always enjoy hearing from you and try to respond to everyone.

And if you take a photo, be sure to tag me on Instagram! I love seeing how your dishes turn out.

Olga

Marry Me Chicken Pasta

5 from 2 votes

This creamy marry me chicken pasta is a simple, cozy dish with tender chicken, sun-dried tomatoes, and a rich, silky Parmesan sauce. Perfect with your favorite pasta, it’s easy to make and full of flavor!

Print Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 people

Course: Dinner, Lunch, Main Course

Cuisine: American

Calories: 943

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 4 boneless skinless chicken breasts, diced
• 10 oz pasta penne, rigatoni, or fettuccine
• 2 tbsp seasoned oil from sun-dried tomatoes
• 2 tbsp cornstarch to coat the chicken
• 1 tbsp butter
• 4 cloves garlic minced
• 1 cup sun-dried tomatoes thinly diced
• 1¼ cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 1 cup chicken broth
• 1 tsp red pepper flakes optional
• 2 tsp dried oregano
• Salt and pepper to taste
• ½ oz Torn Fresh basil for garnish

Equipment

• 1 Skillet
• 1 Pasta Pot
• 1 Wooden Cutting Board
• 1 Chef's Knife

Method

 

1. Cook the Pasta: Boil 10 oz pasta in salted water until al dente. Reserve ½ cup pasta water, then drain and set aside.
2. Season and Coat the Chicken: In a bowl, toss 4 diced chicken breasts with 2 tbsp cornstarch, 1 tsp oregano, a pinch of salt, pepper, and a pinch of red pepper flakes.
3. Cook the Chicken: Heat 2 tbsp oil from sun-dried tomatoes in a large skillet over medium-high heat. Cook the chicken until golden and crispy, about 5-6 minutes. Remove from skillet and set aside.
4. Sauté Garlic and Tomatoes: Melt 1 tbsp butter in the same skillet. Add 4 minced garlic cloves and 1 cup sun-dried tomatoes, thinly diced. Cook for 2-3 minutes until fragrant.
5. Make the Sauce: Stir in ¾ cup chicken broth and 1 ¼ cups heavy cream. Simmer for 3-5 minutes, stirring occasionally. Add 1 cup freshly grated Parmesan cheese and stir until melted and thickened.
6. Add Chicken to Sauce: Return the cooked chicken to the skillet and simmer in the sauce for 5 minutes to absorb the flavors.
7. Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss to coat. Use reserved pasta water as needed to adjust the sauce consistency.
8. Garnish and Serve: Garnish with fresh basil or parsley and extra Parmesan cheese. Serve warm.

Nutrition

Calories: 943kcalCarbohydrates: 63gProtein: 51gFat: 46gSodium: 530mgFiber: 5gSugar: 6g

Notes

Top Tips

• Save the Pasta Water: Reserving a little pasta water is key for a silky sauce. Adding a splash at the end will help loosen the sauce if it’s too thick and make it cling to the pasta beautifully.
• Choose the Right Pan: Use a large skillet to cook the chicken and make the sauce in one pan. This will build up all those flavors from the chicken, sun-dried tomatoes, and garlic in one place.
• Use Freshly Grated Parmesan: Fresh Parmesan melts into the sauce more smoothly than pre-grated cheese. It adds great flavor and makes the sauce extra creamy.
• Don’t Overcook the Chicken: Dice the chicken into bite-sized pieces and cook it until just golden brown to keep it juicy. Overcooking can dry it out, so aim for 5-6 minutes per batch.
• Adjust the Spiciness: Red pepper flakes add a gentle heat, but you can skip them for a mild sauce or add a pinch more if you prefer a bit of spice.
• Add Fresh Herbs at the End: Finish with fresh basil or parsley for extra flavor and color. They add a fresh touch that brightens up the creamy sauce!

Tried this recipe?

Let us know how it was!