Marry Me Chicken Pasta – Creamy, Tangy & Irresistible

Creamy Tuscan-inspired chicken and pasta with sun-dried tomatoes, parmesan, garlic, and herbs—rich, indulgent, and weeknight-easy.

Quick Answer

Marry Me Chicken Pasta pairs golden-seared chicken with al dente pasta in a luscious cream-parmesan sauce studded with sun-dried tomatoes, garlic, and Italian herbs. It’s a one-pan, 40-minute dinner with restaurant-level flavor, customizable heat from red pepper flakes, and effortless elegance perfect for date night or cozy family meals.

Table of Contents

1. Introduction
2. Why You’ll Love This Recipe
3. Ingredients
4. Step-by-Step Directions
5. Cook Time & Servings
6. Pro Tips & Variations
7. Serving & Pairings
8. Storage & Reheating
9. Estimated Nutrition
10. Cook’s Notes
11. Frequently Asked Questions
12. Conclusion & CTA

Introduction

This Marry Me Chicken Pasta captures everything people adore about the viral dish—creamy sauce, tangy sun-dried tomatoes, savory garlic, and tender chicken—then folds it around perfectly cooked pasta. It’s comfort with a fancy flair. Craving a cozy bowl instead? Try our Marry Me Chicken Soup. For another creamy pasta vibe, don’t miss this spinach-studded twist: Spinach Artichoke Dip Pasta.

Why You’ll Love This Recipe

• Silky, glossy sauce with deep savory-tangy balance from parmesan and sun-dried tomatoes.
• One pan + one pot: streamlined prep and easy cleanup.
• Flexible heat: red pepper flakes to taste.
• Date-night worthy but simple enough for Tuesday.
• Customizable: swap pasta shapes, add spinach, or make it dairy-light.

Ingredients

• 12 oz (340 g) pasta (penne, rigatoni, or orecchiette)
• 1.5 lb (680 g) boneless, skinless chicken breasts (or thighs), cut in cutlets
• 2 tsp kosher salt, divided, plus more to taste
• 1 tsp freshly ground black pepper
• 1 tsp Italian seasoning
• 1/2 tsp red pepper flakes (more or less to taste)
• 2 tbsp olive oil (or oil from the sun-dried tomato jar)
• 2 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 cup sun-dried tomatoes, finely sliced
• 1 cup low-sodium chicken broth
• 1 cup heavy cream (or 3/4 cup cream + 1/4 cup milk)
• 3/4 cup freshly grated parmesan cheese, plus more for serving
• 1 tsp cornstarch (optional, for thicker sauce)
• 2 cups baby spinach (optional)
• Fresh basil, torn, for garnish
• Lemon wedge (optional, to brighten)

Step-by-Step Directions

1. Boil the Pasta Bring a large pot of salted water to a boil. Cook pasta 1 minute shy of package al dente. Reserve 1 cup pasta water; drain.
2. Season & Sear Chicken Pat chicken dry. Season with 1 tsp salt, pepper, Italian seasoning, and a pinch of red pepper flakes. Heat olive oil in a large skillet over medium-high. Sear chicken 3–4 minutes per side until golden and cooked through (165°F/74°C). Transfer to a plate; tent with foil.
3. Build the Flavor Base Lower heat to medium. Melt butter in the same skillet. Add garlic and sun-dried tomatoes; sauté 30–60 seconds until fragrant (don’t brown garlic).
4. Deglaze & Simmer Pour in chicken broth, scraping up browned bits. Simmer 2 minutes to reduce slightly.
5. Creamy Finish Stir in cream and remaining 1 tsp salt. Simmer gently 2–3 minutes. Whisk parmesan in off the heat in small handfuls until the sauce turns glossy. If thicker sauce is desired, whisk cornstarch with 1 tbsp cool water and stir in; simmer 30 seconds.
6. Combine Slice chicken into strips. Add pasta to the skillet with a splash of reserved pasta water. Toss over low heat until coated and silky. Fold in spinach (if using) to wilt. Add chicken back; toss to coat. Adjust salt, pepper, and chili flakes.
7. Serve Finish with fresh basil, extra parmesan, and a squeeze of lemon to lift the richness. Serve immediately.

Cook Time & Servings

• Prep: 10 minutes
• Cook: 30 minutes
• Total: ~40 minutes
• Servings: 6

Pro Tips & Variations

Keto / Low-Carb

Swap pasta for sautéed zucchini noodles or roasted cauliflower florets, and reduce parmesan slightly. The creamy, garlicky sauce still shines without the carbs.

Gluten-Free

Use your favorite GF pasta and simmer it just shy of al dente. Reserve extra pasta water to adjust the sauce—it helps emulsify and prevents clumping.

Dairy-Light

Use half-and-half instead of heavy cream and finish with a smaller amount of parmesan. For a fresh, herby contrast on top, drizzle a spoonful of avocado lime ranch.

Crockpot

Layer seasoned chicken, broth, garlic, and sun-dried tomatoes in the slow cooker; cook on LOW 3–4 hours. Stir in cream and parmesan at the end, then toss with hot pasta. For another set-and-forget pasta, see Crockpot Lemon Herb Chicken Pasta.

Instant Pot

Sauté garlic and tomatoes, add seasoned chicken and broth; pressure cook 7 minutes (breasts) with quick release. Stir in cream and parmesan; fold in cooked pasta. Craving more pressure-cooker comfort? Peek at Instant Pot Chicken & Noodles.

Serving & Pairings

Contrast the richness with a crunchy, cool side like creamy cucumber salad. Add warm carbs for sauce-swooping—try Greek yogurt garlic breadsticks. For a fresh finish, a light sip such as our strawberry piña colada smoothie resets the palate between bites.

Storage & Reheating

• Refrigerate leftovers in an airtight container up to 3 days.
• Reheat gently over low heat with a splash of milk or broth to loosen the sauce.
• Not ideal for freezing (cream sauces can separate), but acceptable for 1 month if well wrapped; thaw overnight and re-emulsify with warm cream.

Estimated Nutrition (per serving)

• Calories: ~610
• Carbs: ~56 g
• Protein: ~36 g
• Fat: ~26 g
• Sodium: ~980 mg
• Fiber: ~3 g

Values are approximate.

Cook’s Notes

Use oil-packed sun-dried tomatoes and start the sauté with a spoonful of that flavorful oil. Grate parmesan fresh (pre-shredded clumps). Keep heat moderate after cream goes in—boiling can cause splitting. A squeeze of lemon or a splash of pasta water rescues thick sauces.

Frequently Asked Questions

Conclusion & CTA

Silky, tangy, and downright swoon-worthy, Marry Me Chicken Pasta turns a simple pantry lineup into a showstopper. For a sweet finish, share it with baked apple fritters. If this recipe won your heart, please leave a rating and tell us your favorite add-ins!

Marry Me Chicken Pasta

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• Author: Sarah
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

Golden-seared chicken and al dente pasta in a luscious cream-parmesan sauce with sun-dried tomatoes, garlic, and herbs. A weeknight-easy dinner with cozy elegance.

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Ingredients

Scale 1x2x3x

• 12 oz (340 g) pasta (penne, rigatoni, or orecchiette)
• 1.5 lb (680 g) boneless, skinless chicken breasts or thighs, cut in cutlets
• 2 tsp kosher salt, divided
• 1 tsp freshly ground black pepper
• 1 tsp Italian seasoning
• 1/2 tsp red pepper flakes (adjust to taste)
• 2 tbsp olive oil (or oil from sun-dried tomato jar)
• 2 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 cup sun-dried tomatoes, finely sliced
• 1 cup low-sodium chicken broth
• 1 cup heavy cream (or 3/4 cup cream + 1/4 cup milk)
• 3/4 cup freshly grated parmesan cheese, plus more for serving
• 1 tsp cornstarch (optional, for thicker sauce)
• 2 cups baby spinach (optional)
• Fresh basil, torn, for garnish
• Lemon wedge (optional, to brighten)

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Instructions

1. Bring a large pot of salted water to a boil. Cook pasta 1 minute shy of al dente. Reserve 1 cup pasta water; drain.
2. Pat chicken dry. Season with 1 tsp salt, pepper, Italian seasoning, and red pepper flakes. Heat olive oil in a large skillet over medium-high. Sear chicken 3–4 minutes per side until golden and cooked through (165°F/74°C). Transfer to a plate; tent with foil.
3. Lower heat to medium. Melt butter in same skillet. Add garlic and sun-dried tomatoes; sauté 30–60 seconds until fragrant.
4. Pour in chicken broth, scraping up browned bits. Simmer 2 minutes to reduce slightly.
5. Stir in cream and remaining 1 tsp salt. Simmer 2–3 minutes. Off heat, whisk in parmesan in small handfuls until glossy. For thicker sauce, whisk cornstarch with 1 tbsp cool water and stir in; simmer 30 seconds.
6. Slice chicken into strips. Add pasta to skillet with splash of reserved pasta water. Toss over low heat until coated and silky. Fold in spinach (if using) to wilt. Add chicken back; toss to coat. Adjust seasoning to taste.
7. Finish with fresh basil, extra parmesan, and squeeze of lemon. Serve immediately.

Notes

Use oil-packed sun-dried tomatoes and grate parmesan fresh. Keep heat moderate once cream is added to prevent splitting. Add pasta water or lemon juice to loosen thick sauce if needed.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 serving
• Calories: 610
• Sugar: 4g
• Sodium: 980mg
• Fat: 26g
• Saturated Fat: 14g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 56g
• Fiber: 3g
• Protein: 36g
• Cholesterol: 115mg

Keywords: marry me chicken pasta, creamy chicken pasta, date night pasta, chicken recipes