30 minutes

Marry Me Chicken Pasta

Marry Me Chicken Pasta is a simple and satisfying dish that is pure comfort food. With tender chicken and flavor-packed sun-dried tomatoes in a homemade creamy sauce, this easy pasta dish is as perfect for special occasions as it is for busy weeknights. 

I have a delicious recipe for you today friends! This marry me chicken pasta is a new family favorite. This easy recipe is my take on the super popular marry me chicken recipe, which is rumored to be so good that if you serve it to your partner on date night it will lead to a marriage proposal!

In my house, the only way to make an already delicious chicken recipe even better is to add pasta (of course), and this meal was a crowd-pleaser. The delicious creamy sun-dried tomato sauce is almost alfredo sauce, but tastier, which made it a favorite with the kids. 

The best part? Super easy prep and cleanup. All you need is a pot for pasta, and one large pan for the chicken and sauce. This recipe is so easy and so flavorful, I can totally see what all the buzz is about.

For more easy chicken pasta recipes, check out my crock pot chicken spaghetticreamy cajun chicken orzo, or ground chicken stroganoff

A close up view of a plate of marry me chicken pasta. A glass of wine, and another plate of pasta is blurred in the background.

​You Will Love This

  • Quick and easy: This creamy sundried tomato chicken pasta only takes about 30 minutes to make, and prep and cleanup are minimal. It’s the perfect easy chicken dish for any weeknight.
  • Simple ingredients, big flavor: This pasta is so delicious. For a recipe that uses very simple ingredients, the flavor is next level!

Ingredients

To make this Marry Me Chicken Pasta recipe, you need the following simple ingredients (exact measurements are in the recipe card below):

Ingredients for marry me chicken pasta on a white background with text labels.

Ingredient Notes

  • Chicken breasts: I used boneless, skinless chicken breasts in this recipe, but chicken thighs would work too!
  • Sun-dried tomatoes: Look for the sundried tomatoes packed in olive oil. I bought the julienne-cut tomatoes to save myself some prep time. Make sure to drain the tomatoes well before using so that your cream sauce doesn’t become too oily.
  • Pasta: This recipe works great with lots of different types of pasta. I used rigatoni for mine, but penne pasta, cavatappi, fusilli, or any other tube-shaped pasta would work great.
  • Italian seasoning: If you don’t have an Italian seasoning blend on hand, you can substitute dried basil. 
  • Cream: Make sure to use heavy cream in this recipe, rather than a lighter version. It’s essential to the luxurious texture of the sauce. 
  • Parmesan cheese: You want to grate your own parmesan cheese for this recipe. Pre-grated Parmesan has powders added to prevent the cheese from clumping, and they will also prevent it from melting smoothly! 
  • Fresh herbs: This recipe is great with some fresh basil or fresh parsley sprinkled on top. 

Instructions

Step One: Heat a large pot of salted water on the stovetop. Add the pasta and cook until al dente, following the package directions. Drain the pasta and set aside. 

A large white pot of cooked tube-shaped pasta.

Step Two: While the pasta cooks, toss the diced chicken with the flour, ½ teaspoon salt, paprika, and black pepper until coated.

A glass bowl with diced chicken coated in flour and seasonings.

Step Three: Warm the olive oil in a large skillet over medium high heat. Add the diced chicken and cook for 7-8 minutes, stirring occasionally, until golden brown and fully cooked through. Remove the cooked chicken from the pan and set aside.

A large skillet with olive oil and raw diced chicken coated in flour and seasonings.
A large skillet with cooked seasoned chicken pieces.

Step Four: Add the onion to the pan with the remaining ½ teaspoon of salt and sauté for a couple of minutes until just starting to soften. Add the minced garlic and sun-dried tomatoes and cook for 1 more minute.

A large skillet with diced onion.

Step Five: Pour the chicken broth into the pan and deglaze it, scraping all the browned bits off the bottom of the pan. Add the Italian seasoning, and bring the chicken stock to a low simmer. 

A large skillet with diced onion, sun dried tomatoes and garlic in a quick pan sauce.

Step Six: Turn the heat down to medium-low. Add the heavy cream and Parmesan cheese to the pan. Stir until the sauce is warm and the cheese is melted. 

A large skillet with a sundried tomato pan sauce, topped with cream and Parmesan cheese, not yet stirred together.
A large skillet with creamy sauce, dotted with herbs and sun dried tomatoes.

Step Seven: Add the cooked pasta and chicken to the sauce and stir well to combine. Garnish with fresh chopped herbs, red pepper flakes, and additional sun-dried tomatoes, if desired.

Top Tip: Make sure your pasta is still hot when you add it to the sauce. You don’t want to add cold or room temperature pasta to a cream sauce, as it can cause the sauce to thicken up or get grainy.  

A large pot with cooked tube-shaped pasta and chicken, tossed in a creamy sun dried tomato sauce.
A large pot of marry me chicken pasta, garnished with parsley and sun dried tomatoes.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3-4 days. When reheating in the microwave, sprinkle a little bit of water over the pasta so that it doesn’t dry out. 

Two grey plates with marry me chicken pasta on a dark grey background. The pasta is garnished with red pepper flakes and basil, with glasses of wine to the side.

Marry Me Chicken Pasta

Marry Me Chicken Pasta is a simple and satisfying dish that is pure comfort food. With tender chicken and flavor-packed sun-dried tomatoes in a delicious creamy sauce, this easy pasta dish is as perfect for special occasions as it is for the busy weeknights. 
5 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 627 kcal

Ingredients
  

  • 1 lb rigatoni pasta
  • 1 lb chicken breasts cut into bite-sized cubes
  • 3 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt divided
  • ¼ teaspoon black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 small onion diced
  • 2 teaspoons minced garlic
  • ½ cup julienned sun-dried tomatoes oil drained off
  • 1 teaspoon Italian seasoning
  • 1 cup chicken broth
  • 1 cup cream
  • ½ cup grated Parmesan
  • 1 tablespoon chopped fresh basil or parsley optional
  • 1 pinch red pepper flakes optional

Instructions
 

  • Heat a large pot of salted water on the stovetop. Add the pasta and cook until al dente, following the package instructions. Drain the pasta and set aside.
  • Toss the diced chicken with the flour, ½ teaspoon salt, paprika, and pepper until coated.
  • Warm the olive oil in a large skillet over medium-high heat. Add the diced chicken and cook for 7-8 minutes, stirring occasionally, until golden brown and fully cooked through. Remove the chicken from the pan and set aside.
  • Add the onion to the pan with the remaining ½ teaspoon of salt and sauté for 3-4 minutes until just starting to soften. Add the minced garlic and sun-dried tomatoes and cook for 1 more minute.
  • Pour the chicken stock into the pan and deglaze it, scraping all the browned bits off the bottom. Add the Italian seasoning, and bring the chicken stock to a low simmer.
  • Turn the heat down to medium-low. Add the heavy cream and Parmesan cheese to the pan. Stir until the sauce is warm and the cheese is melted.
  • Add the cooked pasta and chicken to the sauce and stir well to combine. Garnish with fresh chopped herbs, red pepper flakes, and additional sun-dried tomatoes, if desired.

Notes

Ingredient Notes: Use freshly grated Parmesan cheese for the creamiest sauce. Make sure to drain the oil from your sun-dried tomatoes before use, so your sauce is not too oily.
Top Tip: Make sure your pasta is still hot when you add it to the sauce. You don’t want to add cold or room temperature pasta to a cream sauce, as it can cause the sauce to thicken up or get grainy.  
Storage: Store leftover pasta in an airtight container in the refrigerator for up to 3-4 days. When reheating in the microwave, sprinkle a little bit of water over the pasta so that it doesn’t dry out. 

Nutrition

Calories: 627kcalCarbohydrates: 69gProtein: 32gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 101mgSodium: 793mgPotassium: 867mgFiber: 4gSugar: 8gVitamin A: 934IUVitamin C: 6mgCalcium: 143mgIron: 3mg
Keyword marry me chicken, marry me chicken pasta, tuscan chicken pasta
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