Marry Me Chicken Pasta

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Marry Me Chicken Pasta is the dinner I make when I want something that tastes like it took way more effort than it did. Tender seared chicken lands in a creamy parmesan and sun-dried tomato sauce, and everything, including the pasta, cooks down together in one skillet. It’s rich enough for a Friday night and easy enough for a Tuesday, which is a rare combination in my house.

The trick that makes this genuinely a one-pot dinner is cooking the pasta right in the broth instead of boiling it separately. As the noodles simmer, they soak up all that garlicky, herby flavor and let off a little starch, which is exactly what thickens the sauce into something that clings to every bite instead of pooling in the bottom of the bowl.

I lean on a jar of sun-dried tomatoes packed in oil for this one, since they’re already soft and the oil doubles as a flavor boost when you sauté the garlic in it. Between that shortcut and the one-pot method, this is a weeknight-proof dinner that still tastes like you planned it.

Why You’ll Love This Recipe

• A sauce with real depth. Parmesan, cream, and sun-dried tomatoes build a sauce that tastes far richer than the ingredient list suggests.
• Truly one pot. The pasta cooks right in the sauce, so there’s only one pan to wash when dinner’s done.
• Date-night flavor, weeknight time. It’s on the table in about 45 minutes with nothing fancy required.
• Chicken that stays juicy. Searing it first and finishing it gently in the sauce keeps it tender instead of dry.

Marry Me Chicken Pasta Ingredients

Sun-dried tomatoes packed in oil work better here than the dry kind. They’re already softened, and a spoonful of that oil sautéed with the garlic adds another layer of flavor instead of going straight down the drain.

• 1 1/2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 3 tbsp butter
• 4 cloves garlic, minced
• 3 tbsp all-purpose flour
• 3 cups chicken broth
• 8 oz penne pasta, uncooked
• 1 cup heavy cream
• 1 cup grated parmesan
• 1 cup sun-dried tomatoes in oil, drained and chopped
• 1 tsp smoked paprika
• 1 tsp dried Italian seasoning
• 1/4 tsp red pepper flakes (optional)
• Fresh basil, for garnish

Recipe Variations

• Swap the chicken breasts for boneless thighs for an even juicier bite; they’ll take about the same time to cook through.
• No sun-dried tomatoes on hand? Stir in a tablespoon of tomato paste with the broth for a similar tang, though the texture won’t be quite the same.
• Add a couple handfuls of baby spinach in the last few minutes of simmering for extra color and vegetables.

How to Make Marry Me Chicken Pasta

1. Season and sear the chicken: Pat the chicken pieces dry and season with 1/2 teaspoon of the salt and the pepper. Heat the olive oil in a large deep skillet over medium-high heat and sear the chicken for 6-8 minutes, stirring occasionally, until browned and no longer pink in the center. Transfer to a plate.
2. Build the base: Melt the butter in the same skillet over medium heat. Add the garlic and cook for 30 seconds until fragrant, then sprinkle in the flour and stir constantly for 1 minute to cook off the raw flour taste.
3. Cook the pasta in the broth: Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the penne, paprika, Italian seasoning, and remaining 1/2 teaspoon salt. Bring to a simmer, cover, and cook for 12-15 minutes, stirring every few minutes, until the pasta is tender.
4. Stir in the cream and parmesan: Reduce the heat to low and stir in the heavy cream and parmesan until the sauce is smooth.
5. Add the tomatoes and chicken back: Stir in the sun-dried tomatoes and the seared chicken along with any juices left on the plate.
6. Simmer to finish: Simmer for 3-5 minutes, until the chicken is heated through and reaches 165°F on a meat thermometer and the sauce has thickened enough to coat the back of a spoon.
7. Garnish and serve: Sprinkle with red pepper flakes if using and fresh basil, then serve right out of the skillet.

Recipe FAQs

Can I Use Chicken Thighs Instead of Breasts?

Yes, boneless skinless thighs work great and stay a little juicier. Cut them into similar-sized pieces so they cook evenly.

Why Did My Sauce Turn Grainy?

That usually means the parmesan was added over heat that was too high. Keep it on low when you stir in the cream and cheese, and it’ll stay smooth.

Can I Use Dry-Packed Sun-Dried Tomatoes Instead of the Oil-Packed Kind?

You can, but soak them in warm water for about 10 minutes first to soften them, or they’ll stay chewy in the finished sauce.

My Pasta Is Still Firm After 15 Minutes. What Do I Do?

Cover it and simmer a few more minutes, checking every couple minutes. If the liquid looks low before the pasta is tender, stir in a splash more broth.

Can I Double This, and What Goes Well with It?

Yes, use your largest skillet or a Dutch oven and add a few extra minutes for the pasta to cook through. A simple green salad and crusty bread are all it really needs.

Cooking Tips

• Sear the chicken in batches if your skillet is crowded. Too much chicken at once steams instead of browns, and that browning is where a lot of the flavor comes from.
• Shred the parmesan off a block instead of using the pre-shredded bag. It melts smoother and won’t leave the sauce grainy.
• Keep the heat low once the cream goes in. A hard boil can cause the sauce to separate instead of staying silky.

Storage and Freezing

To store: Keep leftovers in an airtight container in the fridge for up to 3 days.

To freeze: This one’s better fresh. The cream sauce can separate and turn grainy once thawed, so freezing isn’t recommended.

To reheat: Warm gently in a skillet over low heat with a splash of broth or cream to loosen the sauce, stirring often. A hard reheat will break the sauce.

How to Serve Marry Me Chicken Pasta

Marry Me Chicken Pasta really doesn’t need much alongside it, though a simple green salad and warm crusty bread round out the meal nicely. This is one of the recipes in our Creamy Pastas & Skillet Dinners collection, and more cozy one-pot dinners like it are on the way.

Loved This Recipe?

Marry Me Chicken Pasta earns its name honestly: it’s rich, it’s easy, and it disappears from the skillet every single time.

Leave a star rating in the comments below, it helps other people find this recipe. Made it? Tag @allwellfed on Instagram, I love seeing this one in other people’s kitchens.

Marry Me Chicken Pasta

Marry me chicken pasta with tender seared chicken and pasta cooked right in a creamy sun-dried tomato parmesan sauce.

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Prep Time:15 minutes mins

Cook Time:30 minutes mins

Total Time:45 minutes mins

Course: Dinner

Cuisine: American

Servings: 6 servings

Ingredients

• 1 1/2 lbs chicken breasts boneless, skinless, cut into bite-sized pieces
• 1 tsp salt divided
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 3 tbsp butter
• 4 cloves garlic minced
• 3 tbsp all-purpose flour
• 3 cups chicken broth
• 8 oz penne pasta uncooked
• 1 cup heavy cream
• 1 cup grated parmesan
• 1 cup sun-dried tomatoes in oil drained and chopped
• 1 tsp smoked paprika
• 1 tsp dried Italian seasoning
• 1/4 tsp red pepper flakes optional
• fresh basil for garnish

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Instructions

• Season and sear the chicken: Pat the chicken pieces dry and season with 1/2 teaspoon of the salt and the pepper. Heat the olive oil in a large deep skillet over medium-high heat and sear the chicken for 6-8 minutes, stirring occasionally, until browned and no longer pink in the center. Transfer to a plate.
• Build the base: Melt the butter in the same skillet over medium heat. Add the garlic and cook for 30 seconds until fragrant, then sprinkle in the flour and stir constantly for 1 minute to cook off the raw flour taste.
• Cook the pasta in the broth: Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the penne, paprika, Italian seasoning, and remaining 1/2 teaspoon salt. Bring to a simmer, cover, and cook for 12-15 minutes, stirring every few minutes, until the pasta is tender.
• Stir in the cream and parmesan: Reduce the heat to low and stir in the heavy cream and parmesan until the sauce is smooth.
• Add the tomatoes and chicken back: Stir in the sun-dried tomatoes and the seared chicken along with any juices left on the plate.
• Simmer to finish: Simmer for 3-5 minutes, until the chicken is heated through and reaches 165°F on a meat thermometer and the sauce has thickened enough to coat the back of a spoon.
• Garnish and serve: Sprinkle with red pepper flakes if using and fresh basil, then serve right out of the skillet.

Notes

Cook the pasta directly in the broth so it soaks up flavor and releases starch that thickens the sauce. Cook the chicken to an internal temperature of 165°F.