Nothing quite beats a creamy, dreamy dinner that feels like it was made with love — and that’s exactly what this Marry Me Chicken Pasta Recipe delivers. Rich sauce, tender chicken, and pasta that soaks up every bit of flavor make it a meal worth going for any night of the week.
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Why You'll Love This Recipe
From the first time I made this Marry Me Chicken Pasta Recipe, I knew it was going to be a staple in my kitchen. The sauce feels indulgent but comes together with simple ingredients you probably already have. Let me tell you why this one’s special.
- Ultimate Creamy Sauce: The combination of chicken broth, half-and-half, and Parmesan creates a sauce that’s rich without being too heavy.
- Tender, Flavor-Packed Chicken: The spice rub and quick sear lock in juiciness that melts in your mouth every single time.
- Sun-Dried Tomatoes for Brightness: They add just the right tang and texture to balance the creamy sauce perfectly.
- Easy to Customize: Whether you want to add a bit of heat or swap pasta types, this dish adapts beautifully to your preferences.
Ingredients & Why They Work
The magic behind this Marry Me Chicken Pasta Recipe lies in the thoughtful blend of ingredients — the creamy dairy pairs perfectly with savory chicken and the bright, chewy sun-dried tomatoes give it just enough bite. Here’s a look at what makes each element a key player.
- Chicken breasts: Using medium chicken breasts sliced thin allows quick cooking and tender cutlets that soak up the seasoning.
- Olive oil: The oil from the sun-dried tomatoes adds depth; plus, a drizzle on the chicken keeps it moist.
- Shallots: They sauté beautifully to form a sweet, delicate base for the sauce without overpowering.
- Garlic: Always a must for that rich, aromatic flavor that elevates the sauce.
- Red pepper flakes: Just a pinch for gentle warmth, but you can always tweak it to your heat preference.
- Tomato paste: Concentrated tomato flavor that deepens the sauce’s richness.
- Flour: Creates a luscious roux, giving the sauce that perfectly velvety texture.
- Chicken broth: Adds savory umami while keeping the sauce light.
- Half and half: Creamy without heaviness—feel free to substitute milk mixed with cornstarch if you prefer lighter.
- Sun-dried tomatoes: Their bright, tangy flavor is the star for balance against the creamy sauce.
- Chicken bouillon: Intensifies the chicken flavor without salt overload.
- Dried herbs (parsley, basil, oregano): Classic Italian flavors that round out the sauce beautifully.
- Parmesan cheese: Freshly grated to melt smoothly and add that irresistible umami cheese note.
- Penne pasta: Perfect shape and size to hold onto the sauce with every bite.
Make It Your Way
A recipe this good deserves your own personal touch — whether it’s swapping in gluten-free pasta, dialing up the spice, or adding fresh veggies. Here’s how I’ve played around with this Marry Me Chicken Pasta Recipe in my own kitchen.
- Variation: I love tossing in some fresh spinach or kale right at the end to sneak in some greens — it wilts down beautifully in the sauce.
- Protein Swap: Sometimes I switch the chicken for shrimp, cooking them quickly until just pink for a seafood twist.
- Dairy-Free: Using coconut milk with a little cornstarch works surprisingly well if you’re avoiding dairy.
- Heat Level: Adding extra red pepper flakes or a pinch of cayenne is my go-to when I want a bit more kick.
Step-by-Step: How I Make Marry Me Chicken Pasta Recipe
Step 1: Cook the Pasta Just Right
Start by boiling your penne in generously salted water until it’s perfectly al dente — that little firm bite really holds up when tossed in the sauce. Don’t forget to save a cup of that starchy pasta water before draining. This magical liquid helps loosen the sauce later if it gets too thick. Toss the drained pasta with a drizzle of olive oil so it doesn’t stick while you prep the rest.
Step 2: Prep and Pound the Chicken Cutlets
Slice each chicken breast in half horizontally to make four thinner cutlets. I like to cover them with plastic wrap and gently pound them with a meat mallet (or the bottom of a sturdy can) to an even thickness. This ensures they cook evenly and stay tender. After seasoning them well with the mix of salt, pepper, onion powder, garlic powder, and paprika, let them sit while you chop shallots and grate your cheese — it’s all about layering flavors!
Step 3: Sear Chicken in Flavorful Oil
Use the remaining olive oil from your sun-dried tomatoes to heat your skillet — it’s packed with flavor that really amps up the chicken. Cook your cutlets over medium-high heat for about 4-5 minutes per side until golden and cooked through. I always check the internal temperature: 160°F is ideal to keep them juicy. After cooking, set them aside to rest; this locks in the juices and makes slicing easier.
Step 4: Build the Creamy Sauce Right in the Pan
To the same skillet (don’t wipe it out — those browned bits are pure flavor!), melt your butter and gently sauté the chopped shallots until translucent and tender. Add minced garlic and red pepper flakes next, cooking briefly so the garlic doesn’t burn but infuses that spicy warmth. Stir in the tomato paste and flour to create a thick base, then slowly whisk in chicken broth and half-and-half until smooth. Toss in the chopped sun-dried tomatoes, bouillon, and herbs while you bring it all to a gentle simmer — stirring often until the sauce thickens.
Step 5: Finish with Parmesan and Combine
Lower the heat and gradually stir in your freshly grated Parmesan cheese — I add it a handful at a time to let it melt smoothly without clumping. Then fold in the pasta and chicken, adding reserved pasta water tablespoon by tablespoon if needed to loosen the sauce to your perfect consistency. Taste and season with extra salt and pepper as needed. Don’t be shy with the fresh parsley or basil on top to brighten it all up.
Top Tip
Trust me, I’ve learned a few things making this Marry Me Chicken Pasta Recipe multiple times — these tips will help you nail it every time.
- Save Pasta Water: It’s the secret weapon to adjusting sauce thickness without diluting flavor — keep it warm and add as needed.
- Don’t Skip Resting: Let your chicken rest after cooking — it keeps it juicy and makes slicing clean and easy.
- Low and Slow for Sauce: Simmer sauce gently to avoid curdling and let flavors meld beautifully.
- Fresh Parmesan Over Pre-Grated: Always fresh — it melts better and dramatically improves taste and texture.
How to Serve Marry Me Chicken Pasta Recipe
Garnishes
I usually sprinkle extra freshly chopped parsley and sometimes a few basil leaves on top — the fresh herbs add a pretty pop of green and brighten the creamy richness. If you love a bit of crunch, toasted pine nuts or a squeeze of lemon juice can make the dish sing even more.
Side Dishes
This pasta stands beautifully on its own, but I often serve it with a crisp green salad dressed simply with lemon and olive oil or roasted garlic bread to sop up every last drop of sauce. A light steamed vegetable like asparagus or green beans rounds things out nicely, especially if you’ve added no greens to the pasta itself.
Creative Ways to Present
For special occasions, I love plating the chicken cutlets sliced over a bed of pasta with sauce spooned artfully around the edges. A drizzle of good-quality extra virgin olive oil and a few shavings of Parmesan make it look restaurant-worthy without extra fuss.
Make Ahead and Storage
Storing Leftovers
I store any leftovers in an airtight container in the fridge for up to 3 days. Since the pasta absorbs sauce while waiting, I keep a little extra broth or milk on hand to stir in and refresh before reheating.
Freezing
While it’s best enjoyed fresh, I’ve frozen this sauce (without pasta) successfully. Thaw it overnight in the fridge and reheat gently with a splash of milk to bring back that creamy texture. The pasta itself tends to get softer after freezing, so I recommend cooking fresh pasta if expecting to freeze.
Reheating
Reheat leftovers slowly over low heat on the stove or in the microwave in short bursts, stirring gently. Adding a splash of reserved pasta water or milk helps loosen the sauce and keeps the chicken tender instead of drying it out.
Frequently Asked Questions:
Absolutely! While penne works beautifully thanks to its shape and how it holds the sauce, feel free to use rigatoni, fusilli, or even fettuccine based on your preference or what you have on hand.
You can use milk combined with a bit of cornstarch (about 1 tablespoon cornstarch per 2 cups milk) to thicken it, or evaporated milk mixed with cornstarch works well too. This keeps the sauce creamy but lighter if you want to avoid heavy dairy.
The key is slicing the breasts into thinner cutlets and pounding them evenly, which promotes quick, even cooking. Also, don’t skip resting the chicken after cooking — this helps the juices redistribute for juicy, tender meat every time.
Yes! You can prep the sauce and chicken ahead of time, keeping them refrigerated separately. Reheat gently on the stove and toss with freshly cooked pasta right before serving for best texture and flavor.
Final Thoughts
Honestly, this Marry Me Chicken Pasta Recipe quickly became one of my favorite comfort food go-tos—it feels fancy but is downright easy to pull together. The layers of flavor and creamy sauce make it feel like a hug on a plate, and it’s always a winner in my house. I can’t wait for you to try it and make it your own — you’ll see why it’s called “Marry Me.”
Print
Marry Me Chicken Pasta Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Lactose
Description
This Marry Me Chicken Pasta is a creamy, flavorful dish featuring tender chicken cutlets cooked in a savory sun-dried tomato and Parmesan sauce, tossed with al dente penne pasta. Perfect for an impressive yet easy weeknight dinner.
Ingredients
Chicken + Spices
- 2 medium chicken breasts (approx. 20 ounces)
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Olive oil for drizzling
Pasta
- 16 oz. penne pasta
- 2 tablespoons olive oil
Sauce
- 2 tablespoons unsalted butter
- 1 large shallot, chopped (or substitute 1 teaspoon onion powder)
- 4-6 cloves garlic, minced (or substitute 1 teaspoon garlic powder)
- ¼ teaspoon red pepper flakes
- ¼ cup flour
- 2 tablespoons tomato paste
- 2 cups low-sodium chicken broth
- 2 cups half and half (or milk whisked with 1 tablespoon cornstarch or evaporated milk mixed with 2 teaspoons cornstarch)
- 1 7-oz jar sun-dried tomatoes (oil reserved), rinsed, drained, and roughly chopped
- 2 teaspoons chicken bouillon (powder, crushed cubes, or base)
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup freshly grated Parmesan cheese, packed (use micro grater)
- Fresh parsley or basil for garnish (optional)
Instructions
- Cook Pasta: Boil penne pasta in heavily salted water until al dente. Before draining, reserve one cup of the pasta water. Drain pasta, toss with a drizzle of olive oil, and set aside.
- Prepare Chicken Cutlets: Slice chicken breasts through the middle to create four fillets. Cover with plastic wrap and gently pound to tenderize using a meat mallet or side of a can.
- Season Chicken: Whisk together salt, pepper, onion powder, garlic powder, and paprika. Pat chicken dry, lightly drizzle with olive oil, then coat both sides with the spice mixture. Let rest while prepping other ingredients.
- Cook Chicken: Heat 2 tablespoons of reserved sun-dried tomato oil in a large braiser or Dutch oven over medium-high heat until hot. Cook chicken fillets 4-5 minutes per side until golden and internal temperature reaches 160°F. Transfer to a cutting board and rest for at least 5 minutes. Do not wipe out the skillet.
- Sauté Aromatics: Melt 2 tablespoons butter in the chicken drippings over medium heat. Add chopped shallots and sauté 3-4 minutes until tender, scraping brown bits. Add minced garlic and red pepper flakes, cooking for 30 seconds more. Stir in tomato paste and flour, cooking and stirring for 1 minute until thickened.
- Add Liquids and Simmer: Reduce heat to low. Slowly whisk in chicken broth and half and half, stirring until smooth. Stir in chopped sun-dried tomatoes, chicken bouillon powder, dried parsley, basil, oregano, salt, and pepper. Increase heat to medium and simmer until sauce thickens, stirring often.
- Melt Parmesan: Lower heat to low and gradually stir in Parmesan cheese a handful at a time until melted and sauce is creamy.
- Combine and Finish: Stir cooked pasta and sliced chicken into the sauce. Add reserved pasta water a little at a time if the sauce is too thick. Adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley or basil if desired.
Notes
- You can skip the pasta and serve the sauce over potatoes for a low-carb option.
- Use milk with cornstarch if you prefer a lighter sauce instead of half and half.
- Be careful not to overcook chicken to keep it tender and juicy.
- Reserve pasta water as it helps adjust sauce consistency and improves sauce adherence to pasta.
- For a spicier kick, increase red pepper flakes slightly.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 110 mg
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