There's something incredibly comforting about a creamy, flavorful pasta dish that feels like a warm hug on a plate. This Marry Me Chicken Pasta Recipe brings together tender chicken, sun-dried tomatoes, and a luscious sauce that’s rich without being overwhelming. Trust me, once you try this, it might just become your go-to dinner for impressing guests or treating yourself.

A large white pan filled with creamy orange pasta sauce coating short penne pasta and chunks of light brown cooked chicken, with small pieces of sun-dried tomatoes mixed in. The dish is garnished with finely chopped green herbs and a few fresh basil leaves scattered on top. A wooden spoon rests on the right side, partially covered in the sauce. Around the pan, fresh green basil leaves and bowls with white grated cheese and red chili flakes can be seen on a white marbled surface. The sauce looks rich and smooth, covering every piece of pasta and chicken evenly. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Marry Me Chicken Pasta Recipe
Top Tip
How to Serve Marry Me Chicken Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Marry Me Chicken Pasta Recipe

Why You'll Love This Recipe

I still remember the first time I made this Marry Me Chicken Pasta Recipe—its creamy sauce and those tangy sun-dried tomatoes stole the show. It’s the kind of meal that feels fancy enough for a date night but easy enough for a weeknight dinner. Plus, it always gets compliments!

Rich, creamy sauce: The half-and-half and Parmesan come together beautifully to create a silky, indulgent sauce that coats every bite.
Simple yet impressive: It looks and tastes like something gourmet, but the steps are straightforward enough for any home cook.
Flavor-packed chicken: The spice blend and sun-dried tomato oil elevate the chicken to juicy, savory perfection.
Customizable and forgiving: Whether you want to swap pasta types or tweak spice levels, it’s easy to make it your own.

The image shows a close-up of a creamy pasta dish in a white bowl on a white marbled surface. The dish has three main layers: small penne pasta coated in a light orange creamy sauce, chunky pieces of cooked chicken mixed throughout in the sauce, and bits of red sun-dried tomatoes. The pasta is topped with fresh green basil leaves and chopped herbs sprinkled evenly, along with cracked black pepper adding tiny dark specks across the top. The textures show smooth sauce, tender chicken pieces, and soft pasta all combined in a rich, comforting mix. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic behind this Marry Me Chicken Pasta Recipe is really in the balance of flavors and textures. The aromatics, the richness of the sauce, and the tangy punch of sun-dried tomatoes come together effortlessly if you pick the right ingredients.

Flat lay of two medium raw chicken breasts with a light sprinkle of mixed spices (salt, pepper, onion powder, garlic powder, paprika) visible on their surface, a small white ceramic bowl filled with amber olive oil, uncooked dry penne pasta loosely scattered, a few tablespoons of golden unsalted butter in a small white bowl, one large shallot with papery skin partially peeled and some finely chopped pieces beside it, several fresh garlic cloves whole and unpeeled, a small white bowl holding bright red tomato paste, a small white bowl with pale beige all-purpose flour, a small white bowl filled with clear low-sodium chicken broth, a small white bowl containing creamy white half-and-half, a small white bowl with finely chopped deep red sun-dried tomatoes, a small mound of crushed golden chicken bouillon powder, a small heap of finely grated fresh Parmesan cheese, and a few sprigs of fresh green parsley and basil arranged neatly – all ingredients fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Thick, juicy chicken breasts that you pound out gently help the chicken cook evenly and stay tender.
Spices (salt, pepper, onion powder, garlic powder, paprika): Make sure to measure carefully—the right seasoning is key for that signature flavor.
Olive oil: Reserve the oil from the sun-dried tomatoes—it’s infused with flavor and perfect for cooking the chicken and building the sauce.
Penne pasta: I love penne here because it holds onto the sauce well and is easy to eat, but feel free to use rigatoni or fusilli.
Shallot and garlic: Fresh aromatics add that subtle sweetness and depth that elevate the dish from ordinary to special.
Red pepper flakes: Just enough heat to balance the creamy sauce—adjust according to your spice preference.
Flour and tomato paste: These thicken and deepen the sauce, making it luscious and rich without being heavy.
Chicken broth and half-and-half: The broth adds savory notes, while the half-and-half brings creaminess without overpowering richness.
Sun-dried tomatoes: Rinsed and chopped, these add that incredible burst of tang and a chewy texture that contrasts the tender chicken and creamy sauce.
Chicken bouillon and herbs: Keep it simple and aromatic with parsley, basil, and oregano to brighten the dish.
Freshly grated Parmesan cheese: Use a microplane for the best melt and flavor intensity—this really makes the sauce sing.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Marry Me Chicken Pasta Recipe is how easy it is to personalize. Over time, I’ve tried a few tweaks that really make it my own, and you should definitely feel free to do the same!

Variation: Sometimes I swap the penne for gluten-free pasta when friends come over and no one notices a difference in taste or texture—win-win!
Vegetarian twist: You can skip the chicken entirely and add sautéed mushrooms or zucchini for a delicious veggie version.
Make it spicy: If you love heat, add more red pepper flakes or even a splash of hot sauce into the sauce for a kick.
Cheese swap: Try adding a bit of mozzarella for extra gooeyness or Pecorino Romano for sharper flavor.

Step-by-Step: How I Make Marry Me Chicken Pasta Recipe

Step 1: Prepare the pasta and chicken

Start by cooking your pasta in heavily salted water until it’s just al dente—there’s nothing worse than mushy pasta in a creamy dish. Before you drain it, reserve a cup of the pasta water. Toss the drained pasta with a little olive oil so it doesn’t stick, then set it aside. Meanwhile, slice the chicken breasts horizontally to make four fillets. Cover them with plastic wrap and give them a gentle pound with a meat mallet or a heavy can. This ensures they cook evenly and stay juicy.

Step 2: Season and cook the chicken

Mix together the salt, pepper, onion powder, garlic powder, and paprika, then pat it onto both sides of the chicken. I like to lightly spray or drizzle the fillets with olive oil before seasoning—it helps the spices stick and creates a nice crust as it cooks. Heat the reserved sun-dried tomato oil in a large skillet over medium-high heat until it shimmers. Add the chicken and cook 4-5 minutes per side, aiming for a golden brown color and an internal temperature of 160°F. Let the chicken rest on a cutting board once cooked to keep it juicy.

Step 3: Build the sauce

Keep all those wonderful browned bits in the pan—they’re packed with flavor! Melt the butter in the chicken drippings over medium heat, then add chopped shallots and sauté until tender, about 3-4 minutes. Toss in the garlic and red pepper flakes, cooking for just 30 seconds to keep that fresh garlic taste without burning. Stir in tomato paste and flour, cooking it for a minute to remove any raw flour taste and to thicken the sauce.

Step 4: Make the creamy tomato sauce

Lower the heat and slowly whisk in the chicken broth and half-and-half, stirring constantly until smooth. Add in the chopped sun-dried tomatoes, chicken bouillon, and your dried herbs and spices. Bring it up to a simmer and let it thicken, stirring frequently to prevent sticking or lumps. Once thickened, turn the heat to low and gradually stir in the freshly grated Parmesan. Keep adding cheese a little at a time so it melts smoothly—this is the heart of that silky sauce.

Step 5: Bring it all together

Slice or chop your rested chicken, then add it and the cooked pasta into the sauce. Stir gently to combine. If the sauce seems too thick, add reserved pasta water a tablespoon at a time until you get the perfect, creamy consistency. Taste and adjust seasoning with a bit more salt and pepper if needed. Garnish with fresh parsley or basil for a burst of brightness right before serving.

Top Tip

From my experience making this Marry Me Chicken Pasta Recipe over and over, I’ve learned a few tricks that really take it from good to unforgettable.

Use the sun-dried tomato oil: Don’t toss that jar oil! It adds a subtle but essential flavor to your chicken and sauce.
Don’t skip the resting: Letting the chicken rest after cooking keeps it moist and makes slicing easier.
Whisk sauces slowly: Adding liquids to the roux slowly while whisking prevents lumps and ensures a smooth sauce.
Adjust sauce thickness with pasta water: That starchy pasta water is gold—it helps bring your sauce to the perfect creamy texture without watering down the flavor.

How to Serve Marry Me Chicken Pasta Recipe

Garnishes

I love topping this dish with freshly chopped parsley and basil—it adds a fresh herbal note that brightens every bite. Sometimes, I also sprinkle a little extra Parmesan right before serving for an irresistible cheesy crust on the first forkful.

Side Dishes

For sides, a crisp green salad with a light vinaigrette cuts through the richness perfectly. Roasted asparagus or garlic bread are other favorites that complement this pasta beautifully.

Creative Ways to Present

For special occasions, I like to plate the pasta nest-style, piling it up tall and placing sliced chicken artfully on top. Fresh basil leaves and a drizzle of olive oil finish it off with panache—and a sprinkle of crushed red pepper for those who want a bit more heat.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually meld nicely overnight, but I recommend leaving any added fresh herbs off until you're ready to serve again.

Freezing

While you can freeze this dish, I’ve found the sauce might separate slightly when thawed. If you want to freeze it, do so before adding fresh herbs and use gentle reheating methods—stirring well helps bring it back together.

Reheating

Reheat gently in a skillet over medium-low heat with a splash of chicken broth or cream to revive the sauce’s creaminess. Microwave works fine too, but adding a little liquid prevents drying out and keeps the chicken tender.

Frequently Asked Questions:

Can I use a different type of pasta for this recipe?

Absolutely! While penne is recommended because it catches the sauce well, rigatoni, fusilli, or even a gluten-free pasta work perfectly. Just adjust cooking times according to the pasta you choose.

What can I substitute for half-and-half in the sauce?

You can substitute half-and-half with milk combined with cornstarch to achieve a similar creamy texture, or evaporated milk mixed with cornstarch. Both options help thicken the sauce without losing creaminess.

Can I make this recipe ahead of time?

Yes! You can prepare the chicken and sauce a day ahead and keep them refrigerated separately. When ready to serve, warm gently and toss with freshly cooked pasta for the best texture.

How do I prevent the sauce from becoming grainy?

The best way is to add the half-and-half slowly into the roux while whisking constantly to avoid lumps. Also, adding the Parmesan cheese gradually over low heat and stirring well helps maintain a smooth texture.

Final Thoughts

This Marry Me Chicken Pasta Recipe has become one of my absolute favorites, not just for its amazing flavor but because it brings people together around the table. Cooking it feels like sharing a bit of love—and honestly, it’s been known to inspire a proposal or two! I hope you enjoy making it as much as I do, and that it becomes a beloved recipe in your home as well.