If you’re craving a dish that’s creamy, comforting, and just bursting with flavor, then you’ve absolutely got to try this Marry Me Chicken Pasta Recipe. Imagine juicy, tender chicken pieces enveloped in a rich sun-dried tomato cream sauce tossed together with perfectly cooked pasta — it truly feels like a dish designed to make you say “yes!”
Why You Should Make This Recipe
Incredibly flavorful but surprisingly simple: Every bite delivers layers of savory, cheesy, and tangy goodness without complicated techniques.
Perfect weeknight meal: Ready in just about 30 minutes, this recipe fits nicely into busy schedules.
One-pan magic: The sauce and chicken come together in one skillet, minimizing cleanup but maximizing taste.
Customizable and crowd-pleasing: You can add your favorite veggies or swap pasta shapes for new twists, and everyone always asks for seconds!
Ingredients & Substitutions
Though this Marry Me Chicken Pasta Recipe uses straightforward pantry staples, each ingredient plays a starring role. From the tender chicken breasts to the sharp Parmesan and aromatic basil, they all contribute to the rich taste, comforting texture, and lovely color of this dish.
- Pasta: Campanelle is my go-to because its twirly shape catches every drop of sauce perfectly, but penne or rotini work just as well.
- Chicken breasts: Boneless and skinless makes cooking quick and clean, and cutting into bite-size pieces ensures every mouthful is tender and flavorful.
- Sun-dried tomatoes: They add bright, tangy notes that balance the creamy sauce beautifully; use oil-packed for extra richness or dry-packed if you prefer a more intense tomato flavor.
- Heavy cream and Parmesan: These enrich the sauce with luscious creaminess and a nutty, salty punch that make this pasta feel indulgent but approachable.
- Herbs and spices: Italian seasoning, smoked paprika, and crushed red pepper flakes bring warmth, depth, and just a hint of a kick.
How to Make Marry Me Chicken Pasta Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil — this is your pasta’s spa bath. Cook the pasta until just al dente following package directions. Don’t forget to scoop out a cup of that starchy pasta water before draining; it’s liquid gold for making your sauce silky smooth later!
Step 2: Sear the Chicken
While pasta cooks, season those tender chicken pieces generously with salt and freshly ground pepper. Heat up your olive oil in a large skillet over medium-high heat and sear the chicken without moving it for the first few minutes — this step locks in moisture and builds a golden crust that’s pure flavor magic.
Step 3: Build the Sauce
Remove the cooked chicken to rest, then melt butter in the same skillet. Toss in chopped onion and sauté, scraping up all those browned, savory bits stuck to the pan — that’s called fond and it’s flavor heaven. Add your minced garlic and stir until fragrant, then sprinkle flour to thicken the sauce beautifully.
Step 4: Bring It All Together
Whisk in chicken broth until the sauce simmers gently, then stir in heavy cream, sun-dried tomatoes, Italian seasoning, smoky paprika, and crushed red pepper flakes. Return the chicken back to the pan, letting everything mingle and thicken for a couple more minutes before folding in Parmesan and fresh basil — that final touch makes all the difference!
Step 5: Toss and Serve
Off the heat, add your perfectly cooked pasta to the sauce and toss it gently to coat every twirl and curve. Use some reserved pasta water to loosen the sauce if it feels too thick — this trick keeps it luxuriously creamy without being heavy. Taste and adjust seasoning if needed, then prepare for the best dinner vibes.
How to Serve Marry Me Chicken Pasta Recipe
Garnishes
A sprinkle of extra freshly grated Parmesan cheese and an aromatic handful of torn basil leaves give this dish a fresh, vibrant finish that’s as inviting to the eyes as it is to the palate. If you love a little heat, a dash of red pepper flakes on top never hurts either!
Side Dishes
This rich and creamy pasta pairs wonderfully with crisp, bright sides like a fresh green salad with lemon vinaigrette, roasted asparagus, or garlic bread to soak up every drop of that luscious sauce. These lighter or crunchy components add balance and let your main dish truly shine.
Creative Ways to Present
Consider serving this Marry Me Chicken Pasta Recipe in individual rustic bowls topped with basil chiffonade and a Parmesan crisp for an elevated look. Or spoon the pasta into mini cast-iron skillets for a cozy, restaurant-style experience right at your dinner table. Presentation can make this already-delicious dish feel like a special occasion!
Make Ahead and Storage
Storing Leftovers
Leftover Marry Me Chicken Pasta Recipe keeps beautifully in an airtight container in the fridge for up to three days. The flavors continue to meld, often tasting even better the next day after some time to rest.
Freezing
You can freeze this dish for up to two months. Keep in mind that the creamy sauce might separate slightly upon thawing, but don’t worry — it comes back together wonderfully when gently reheated.
Reheating
Reheat your leftovers on the stovetop over medium-low heat, adding a splash of reserved pasta water or chicken broth to revive that luxuriously creamy sauce texture. Stir frequently to prevent sticking and enjoy just like fresh!
FAQs
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Can I use a different type of pasta for the Marry Me Chicken Pasta Recipe?
Absolutely! While campanelle works beautifully for catching sauce, feel free to use penne, fusilli, rotini, or any bite-sized pasta shape you have on hand. Just ensure it cooks al dente to maintain texture.
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What can I substitute for heavy cream in this recipe?
If you want a lighter version, half-and-half or whole milk can be used but the sauce will be less creamy and rich. For dairy-free options, coconut cream works well and adds a subtle sweetness.
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Can I prepare parts of the Marry Me Chicken Pasta Recipe ahead of time?
Yes! You can cook the chicken and sauce separately in advance and store them in the fridge. When you’re ready to eat, simply cook fresh pasta and combine everything for a fast and tasty meal.
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How spicy is the Marry Me Chicken Pasta Recipe?
It has a gentle warmth from the smoked paprika and crushed red pepper flakes, but it’s not overwhelmingly spicy. You can easily adjust the heat level by adding more or less red pepper flakes to suit your taste.
Final Thoughts
This Marry Me Chicken Pasta Recipe is one of those dishes that feels like a special occasion meal but comes together with ease and simple ingredients. Whether it’s a weeknight dinner or a cozy weekend treat, you’re in for a truly satisfying, comforting experience that friends and family will adore. So grab your skillet and start cooking — I promise you’ll fall in love with every creamy, flavorful bite!
Print
Marry Me Chicken Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This Marry Me Chicken Pasta is a luscious creamy dish featuring tender seared chicken pieces tossed in a flavorful sauce made with sun-dried tomatoes, garlic, Parmesan, and fresh basil. The sauce is perfectly thickened and coats twirly pasta like campanelle, making every bite rich, savory, and irresistibly comforting. Ready in just 30 minutes, it’s an ideal weeknight dinner that feels extra special.
Ingredients
Pasta
- 8 ounces uncooked pasta (campanelle or any twirly, bite-size shape)
Chicken
- 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon coarse kosher salt
- ½ teaspoon freshly ground black pepper
- 1 Tablespoon olive oil
Sauce
- 2 Tablespoons salted butter
- ½ large onion, chopped
- 2 teaspoons all-purpose flour
- 3–4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup sundried tomatoes, drained and chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ¼ teaspoon crushed red pepper flakes
- ½ cup freshly grated Parmesan cheese (plus additional for serving)
- 1 handful fresh basil leaves, torn or sliced chiffonade style (about ¼ cup)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve 1 cup of the starchy pasta water, then drain the pasta and set aside.
- Season and sear the chicken: Meanwhile, season the chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, spacing them out, and cook for 3-4 minutes without stirring to develop a nice sear on the bottom. Flip and continue cooking, stirring occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F. Transfer chicken to a plate and cover with foil to keep warm.
- Sauté the aromatics: In the same skillet, add the butter and let it melt. Add the chopped onion and sauté for 3-5 minutes, scraping up the browned bits (fond) from the pan. Add the minced garlic and cook for another 30 seconds until fragrant.
- Make the roux: Sprinkle the flour over the onions and garlic. Stir continuously for 30 to 60 seconds until the raw flour taste cooks out and it forms a paste absorbed by the vegetables.
- Add broth to deglaze and simmer: Whisk in the chicken broth, scraping any browned bits from the pan bottom. Bring to a gentle simmer and cook for 1 minute to thicken slightly.
- Finish the sauce: Stir in the heavy cream, sun-dried tomatoes, Italian seasoning, smoked paprika, and crushed red pepper flakes. Return the cooked chicken to the pan. Simmer for 2-3 minutes until the sauce thickens and the chicken is heated through.
- Add cheese and basil, then combine with pasta: Remove the skillet from heat and stir in the grated Parmesan cheese and fresh basil leaves. Add the cooked pasta to the skillet and toss to coat in the sauce evenly. Add reserved pasta water gradually (about ½ cup) to loosen the sauce to your desired consistency. Adjust seasoning to taste.
- Serve: Plate the pasta and chicken, topping with additional Parmesan cheese and fresh basil, if desired, for extra flavor and presentation.
Notes
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Flavors deepen as it sits.
- Freeze: Store in a freezer-safe container for up to 2 months. The creamy sauce may separate slightly but will smooth out upon reheating.
- Reheat: Warm gently on the stovetop over medium-low heat, adding a splash of pasta water or chicken broth to restore silky sauce texture.
- Make Ahead: Prepare chicken and sauce ahead of time and store separately. Cook fresh pasta when ready to serve and toss everything together quickly for a delicious meal.
