Marry Me Chicken Pasta

This Marry Me Chicken Pasta delivers a whole meal in one dish with tender seasoned chicken, perfectly cooked penne pasta, and a rich creamy sauce packed with sundried tomatoes and Parmesan. It’s the kind of dinner that feels special but comes together quickly on busy weeknights, making it perfect when you want comfort without the fuss.

This recipe won me over during a busy evening when I needed something fast but impressive. Now it’s become a go to whenever I want to feel like I’m treating myself without ordering takeout.

Ingredients

• Penne pasta: holds sauce well and cooks to a nice al dente texture. Pick a good quality durum wheat pasta for the best bite
• Chicken breasts: boneless and skinless for quick cooking but thighs work too if you prefer juicier meat
• Olive oil: choose extra virgin for a mild fruity base flavor
• Butter: adds richness to the sauce and helps create a smooth roux
• Yellow onion: finely diced to melt into the sauce look for firm onions without soft spots
• Garlic cloves: fresh minced garlic is best for a bright aromatic flavor
• Flour: used to thicken the sauce into a luscious coating
• Chicken broth: opt for low sodium if you want more control over seasoning
• Heavy cream: makes the sauce creamy and indulgent half and half works if needed
• Grated Parmesan cheese: freshly grated is best for depth of flavor and smooth melting
• Sundried tomatoes: add concentrated sweet tart flavor choose those packed dry or in oil for best taste
• Paprika: brings mild smoky warmth but optional if you don’t have it
• Oregano: dried oregano blends beautifully with the creamy sauce
• Fresh basil: optional for a fresh herbal finishing touch

Instructions

Bring Pasta to Al Dente:

Bring a large pot of salted water to a rolling boil and add the penne pasta. Cook following package instructions until just tender but still with a firm bite. Drain the pasta well but do not rinse and set aside so the pasta does not stick.

Cook and Season Chicken:

While the pasta cooks heat olive oil in a large skillet over medium high heat. Season the chicken pieces generously with salt and pepper and add them to the skillet in a single layer to allow browning. Cook without moving for about 2 to 3 minutes until you get a golden crust then stir and continue cooking until chicken is fully cooked through about 5 minutes total. Remove chicken from the skillet and set aside.

Make the Sauce Base:

In the same skillet reduce heat to medium and add butter. Once melted and foaming add finely diced onion and cook gently for 3 to 4 minutes until softened but not browned. Add minced garlic and cook for another 30 seconds until fragrant.

Create the Roux:

Sprinkle the flour evenly over the butter onion and garlic and stir constantly with a whisk for about 1 minute to cook the flour and prevent lumps. This step builds the sauce’s body so do not rush or skip it.

Build the Creamy Sauce:

Slowly pour in the chicken broth while whisking vigorously to dissolve the roux and continue whisking until the mixture is smooth and starts to thicken about 3 minutes. Add the heavy cream and grated Parmesan and stir until the cheese melts fully then fold in the chopped sundried tomatoes paprika and oregano.

Bring It All Together:

Add the cooked chicken and pasta back into the skillet with the sauce and gently toss everything together to coat evenly and warm through without breaking the pasta. Adjust seasoning with salt and pepper if needed.

Final Touch and Serve:

Remove from heat sprinkle with chopped fresh basil if using and serve immediately while warm and creamy.

I am especially fond of the sundried tomatoes in this dish. Their sweet tartness cuts through the creaminess and adds a surprising depth that elevates the entire meal and it reminds me of family dinners when this recipe would spark requests for seconds because everyone loved those bold bursts of flavor.

Storage Tips

Store leftover Marry Me Chicken Pasta in an airtight container in the refrigerator for up to three days. When reheating warm gently on the stove over low heat adding a splash of cream or broth to loosen the sauce and keep it creamy. For freezing cool completely then freeze in a freezer safe container and thaw overnight in the fridge before reheating.

Ingredient Substitutions

Chicken thighs can replace breasts for a juicier option just adjust cooking time slightly. Half and half or whole milk can substitute heavy cream though the sauce may be less rich. Any medium sized pasta like fusilli farfalle or rigatoni works if penne is unavailable. If you dislike sundried tomatoes omit them but consider adding a splash of balsamic vinegar for acidity.

Serving Suggestions

Serve with a simple green salad dressed with a lemon vinaigrette or Olive Garden style dressing to brighten the meal. Garlic bread or crusty Italian bread pairs wonderfully to scoop up the extra sauce. Roasted or sauteed vegetables like zucchini or mushrooms complement the creamy sauce well.

This Marry Me Chicken Pasta is a quick weeknight showstopper that leftovers reheat beautifully. Use fresh Parmesan and sundried tomatoes to get the best flavor.

Common Recipe Questions

→ What pasta works best with this dish?

Penne is ideal for holding the creamy sauce, but fusilli, farfalle, or rigatoni are good alternatives. Adjust cooking times accordingly.

→ How can I keep the chicken tender?

Cook chicken just until it reaches 165°F internally to avoid dryness or toughness.

→ How to add spice to the dish?

Sprinkle red pepper flakes into the sauce to give it a gentle heat boost.

→ What sides pair well with this meal?

Garlic bread and fresh green salad complement the creamy chicken and pasta nicely.

→ Can vegetables be added?

Sauté mushrooms, bell peppers, or zucchini with the chicken for added texture and flavor.

→ How to adjust sauce consistency if too thick?

Add chicken broth or a splash of milk gradually until the desired creaminess is achieved.

→ Is it possible to make this ahead?

Yes, prepare chicken and sauce in advance and refrigerate. Cook pasta just before serving and combine gently.

→ How to store leftovers properly?

Keep in an airtight container in the fridge for up to 3 days or freeze up to 2 months. Reheat gently to preserve texture.