Creamy Marry Me Chicken Pasta Recipe

Creamy Marry Me Chicken Pasta Recipe tastes rich, garlicky, and a little tangy from sun dried tomatoes, with a velvety sauce that hugs every noodle. It works perfectly for busy weeknights or at-home date nights, and you can get it on the table in about 35 minutes. I first cooked this for my husband after a long shift in a restaurant kitchen, and he literally asked if we could have it again the next night.

Why Creamy Marry Me Chicken Pasta Recipe Is Worth It

This pasta gives you restaurant-style flavor with simple supermarket ingredients. You get juicy chicken, a lush parmesan cream sauce, and chewy bits of sun dried tomato in every bite.

The recipe fits beginner cooks and tired pros, because it uses one skillet and pantry shortcuts like jarred tomatoes and dried pasta. Cleanup stays easy, and the leftovers taste even better the next day.

Creamy, garlicky, and totally cozy, this Creamy Marry Me Chicken Pasta Recipe tasted like something from a fancy bistro but came together in under 40 minutes. ★★★★★

Ingredients You Need

Chicken and pasta

• 1 pound boneless skinless chicken breasts
  • Slice them into thin cutlets so they cook quickly and stay juicy.
• 10 to 12 ounces short pasta
  • Use penne, rigatoni, fusilli, or cavatappi. Any shape that holds sauce works well.
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper

Seasoning and coating

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 1 teaspoon smoked or sweet paprika
• 2 tablespoons all purpose flour
  • This light coating helps the chicken brown and thickens the sauce later.
  • Use a gluten free all purpose blend if you need a gluten free version.

Sauce base

• 2 tablespoons olive oil
  • Use the oil from the sun dried tomato jar for extra flavor if you like.
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
  • Use jarred minced garlic on busy nights, but fresh tastes brighter.
• 1 cup low sodium chicken broth
  • I like Better Than Bouillon for a pantry shortcut.
• 1 cup heavy cream
  • Half and half works in a pinch, but the sauce turns slightly thinner.

Flavor boosters

• 1 cup grated parmesan cheese, tightly packed
  • Use real parmesan, not the green can, so the sauce melts smooth.
• 1/2 cup chopped sun dried tomatoes in oil, drained
• 1/2 to 1 teaspoon crushed red pepper flakes
  • Adjust to your heat level. I use a full teaspoon at home.
• 1 teaspoon sugar or honey
  • This tiny bit balances the tang from tomatoes and parmesan.

Finishing touches

• 1/4 cup chopped fresh basil or flat leaf parsley
• Extra grated parmesan for serving
• Lemon wedges, optional, for a squeeze of brightness at the table

Equipment list

• Large pot for boiling pasta
• Large deep skillet or sauté pan (12 inch works best)
• Tongs for turning chicken
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Cutting board and sharp knife
• Fine grater or microplane for parmesan

Quick Tips & substitutions

• Salt your pasta water generously so the noodles taste seasoned from the inside.
• Cook the pasta just to al dente, then finish it in the sauce for better flavor.
• Slice chicken into thin cutlets so it cooks fast and stays tender.
• Pat chicken dry before seasoning so it sears instead of steaming.
• Use the oil from the sun dried tomato jar as part of the cooking fat for extra flavor.
• Swap heavy cream with half and half plus 1 extra tablespoon flour if you want a lighter sauce.
• Use boneless skinless chicken thighs if you prefer richer, more forgiving meat.
• Stir the parmesan in off the heat so it melts smoothly and does not clump.
• Reserve at least 1 cup of starchy pasta water to thin the sauce if it turns too thick.
• Skip the red pepper flakes or cut them in half if you cook for spice sensitive eaters.

How to Make Creamy Marry Me Chicken Pasta Recipe

Step 1: Cook the pasta

1. Bring a large pot of water to a boil and add a big pinch of salt.
2. Add your pasta and cook until al dente, usually 1 to 2 minutes less than the package suggests.
3. Scoop out 1 cup of pasta water and set it aside, then drain the pasta.
4. Toss the hot pasta with a small drizzle of olive oil so it does not clump while you cook the chicken.

Step 2: Season and sear the chicken

1. While the water heats, slice the chicken breasts horizontally into thin cutlets.

2. In a small bowl, mix salt, pepper, garlic powder, onion powder, Italian seasoning, and paprika.

3. Pat the chicken dry with paper towels, then sprinkle the seasoning mix all over both sides.

4. Dust the seasoned chicken lightly with flour on both sides and shake off any excess.

5. Heat the olive oil and butter in a large skillet over medium high heat.

6. When the fat shimmers and small bubbles form, lay the chicken in a single layer.

7. Sear the chicken for 4 to 5 minutes per side until it turns golden and the center reaches 165°F.

8. Move the cooked chicken to a plate and tent it loosely with foil to keep it warm.

Step 3: Build the creamy sauce

1. Turn the heat down to medium and add the minced garlic to the same skillet.

2. Stir for about 30 seconds until the garlic smells fragrant, and scrape up the browned bits from the bottom.

3. Pour in the chicken broth and stir again to loosen every flavorful bit.

4. Add the sun dried tomatoes and crushed red pepper flakes and let the mixture simmer for 2 to 3 minutes.

5. Pour in the heavy cream and stir until the sauce looks smooth and slightly thickened.

6. Taste and add a pinch of salt and the sugar or honey to balance the flavors.

7. Turn the heat to low and slowly sprinkle in the grated parmesan while you stir constantly.

8. Keep stirring until the cheese melts and the sauce turns glossy and creamy.

Step 4: Slice the chicken and combine

1. Slice the rested chicken into strips or bite size pieces.

2. Add the drained pasta straight into the skillet with the sauce.

3. Toss the pasta in the sauce so every piece gets coated.

4. If the sauce looks too thick, pour in a splash of reserved pasta water and stir until it reaches your favorite texture.

5. Add the sliced chicken back into the skillet and stir gently to combine.

6. Sprinkle in most of the chopped basil or parsley and fold it through the pasta.

7. Taste again and adjust salt, pepper, or red pepper flakes as needed.

8. Let the pasta sit on low heat for 1 to 2 minutes so everything warms through and the flavors mingle.

Step 5: Serve

1. Spoon the creamy chicken pasta into warm bowls or plates.
2. Top each serving with extra parmesan and a little more fresh basil or parsley.
3. Add a small squeeze of lemon over the top if you like a brighter finish.
4. Serve right away while the sauce stays silky and hot.

Recipe Variations

• Gluten free: Use gluten free pasta and a gluten free flour blend for coating the chicken.
• Low carb: Swap pasta with zucchini noodles or spaghetti squash and reduce the amount of sauce slightly.
• Dairy lighter: Use half and half and reduce parmesan by one third, then thicken with an extra teaspoon of flour.
• Extra veggies: Stir in baby spinach, steamed broccoli florets, or peas during the last few minutes of cooking.
• Extra protein: Add crispy cooked turkey bacon or grilled shrimp on top.
• Spice boost: Add a pinch of cayenne or more red pepper flakes for a stronger kick.
• Herb twist: Swap basil with fresh thyme or oregano for a different flavor profile.

Ways to Serve Creamy Marry Me Chicken Pasta Recipe

• Pair with a simple green salad with lemony vinaigrette.
• Add garlic bread or warm crusty bread to scoop up every bit of sauce.
• Serve with roasted vegetables like asparagus, green beans, or carrots.
• Offer a side of sliced cucumbers and cherry tomatoes for a fresh crunch.
• Pack leftovers in a thermos for a cozy work or school lunch.

Storage Success

Let the Creamy Marry Me Chicken Pasta Recipe cool to room temperature, then store it in an airtight container in the fridge for up to 3 days. The sauce thickens in the fridge, so stir in a splash of milk or broth when you reheat it on the stove over low heat. Stir often while it warms so the sauce turns silky again and the chicken heats evenly. I usually top reheated bowls with a sprinkle of fresh herbs and parmesan to bring the flavors back to life.

Creamy Marry Me Chicken Pasta Recipe

Creamy Marry Me Chicken Pasta tastes rich, garlicky, and slightly tangy from sun dried tomatoes, with a velvety parmesan cream sauce that clings to every noodle. It’s perfect for busy weeknights or cozy at-home date nights.

Pin This Recipe Share on Facebook

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Chicken

Ingredients

  

• 1 pound boneless skinless chicken breasts, sliced into thin cutlets
• 10–12 ounces short pasta (penne, rigatoni, fusilli, or cavatappi)
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 1 teaspoon smoked or sweet paprika
• 2 tablespoons all purpose flour

• 2 tablespoons olive oil (or oil from the sun dried tomato jar)
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 cup low sodium chicken broth
• 1 cup heavy cream

• 1 cup grated parmesan cheese, tightly packed
• 1/2 cup sun dried tomatoes in oil, drained and chopped
• 1/2–1 teaspoon crushed red pepper flakes
• 1 teaspoon sugar or honey
• 1/4 cup fresh basil or flat leaf parsley, chopped
• extra grated parmesan, for serving
• lemon wedges, for serving

Instructions

 

1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 1–2 minutes less than the package directions.
2. Reserve 1 cup of starchy pasta water, then drain the pasta.
3. Toss the hot pasta with a small drizzle of olive oil so it does not clump while you cook the chicken.

1. Pat the chicken cutlets dry with paper towels.
2. In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, Italian seasoning, and paprika.
3. Sprinkle the seasoning mix all over both sides of the chicken, then dust lightly with flour, shaking off any excess.
4. Heat the olive oil and butter in a large deep skillet over medium high heat. When hot and shimmering, lay the chicken in a single layer.
5. Sear for 4–5 minutes per side, until golden brown and cooked through to 165°F in the center. Transfer the chicken to a plate and tent loosely with foil.

1. Reduce the heat to medium and add the minced garlic to the same skillet. Cook, stirring, for about 30 seconds until fragrant, scraping up any browned bits from the bottom.
2. Pour in the chicken broth and stir, scraping to loosen all the flavorful bits. Add the sun dried tomatoes and crushed red pepper flakes and simmer for 2–3 minutes.
3. Stir in the heavy cream and simmer gently until slightly thickened. Season with a pinch of salt and the sugar or honey to balance the flavors.
4. Turn the heat to low and gradually sprinkle in the grated parmesan, stirring constantly until the cheese melts and the sauce is glossy and creamy.

1. Slice the rested chicken into strips or bite size pieces.
2. Add the drained pasta to the skillet with the sauce and toss until every piece is coated. If the sauce is too thick, stir in a splash of reserved pasta water until it reaches your preferred consistency.
3. Gently fold the sliced chicken into the pasta. Add most of the chopped basil or parsley and stir to combine. Taste and adjust salt, pepper, or red pepper flakes as needed.
4. Let the pasta sit over low heat for 1–2 minutes so everything warms through, then serve in warm bowls topped with extra parmesan, remaining herbs, and a squeeze of lemon if desired.

Notes

Nutrition Information
Approximate per serving (1/4 of recipe): 720 calories; fat 38 g; saturated fat 18 g; carbohydrates 53 g; fiber 3 g; sugars 7 g; protein 39 g; sodium 980 mg. Values are estimates and will vary based on specific ingredients, brands, and portion sizes.