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Easy Marry Me Chicken Pasta
This Easy Marry Me Chicken Pasta is a complete dinner solution, ready in just 30 minutes. It features tender, bite-sized chicken pieces and penne pasta coated in a rich and creamy parmesan sauce. The sauce is studded with sun-dried tomatoes, seasoned with garlic and Italian herbs, and finished with fresh basil, creating a dish that feels special enough for a weekend but is fast enough for any weeknight.
The appeal of this recipe lies in its straightforward method and practical results. Everything comes together in a single skillet after the pasta is cooked, minimizing cleanup. The result is a comforting, satisfying meal that’s also easy to store and reheat, making it a great option for your dinner plans or for a few days of meal prep.
What Goes In It
This recipe relies on a focused list of ingredients to create its signature creamy texture and savory flavor. The combination of chicken, pasta, and a well-built cream sauce is classic, while sun-dried tomatoes add a bright, tangy counterpoint. Here is what you will need.
For the Chicken and Pasta
- Boneless Skinless Chicken: Cut into 1-inch pieces, this ensures the chicken cooks quickly and evenly.
- Penne Pasta: The shape is ideal for holding onto the rich sauce.
- Salt and Pepper: Used to season the chicken before cooking.
- Olive Oil: For searing the chicken and building a flavorful base in the skillet.
For the Creamy Sauce
- Butter: Forms the rich base of the sauce.
- Minced Garlic: Adds an essential aromatic foundation.
- All-Purpose Flour: Used to create a paste that thickens the sauce smoothly.
- Chicken Broth: Provides a savory liquid base for the sauce.
- Heavy Cream: This is the key to the ultra-creamy, luxurious texture.
- Parmesan Cheese: For the best results, use freshly grated parmesan. It melts into the sauce without becoming grainy.
- Sun-Dried Tomatoes: Use drained, oil-packed tomatoes for their concentrated, sweet-tart flavor.
- Paprika: Adds a hint of warm color and mild flavor.
- Dried Italian Seasoning: A simple way to add balanced herb notes.
- Fresh Basil: For a fresh, bright garnish that cuts through the richness.
- Red Pepper Flakes (Optional): If you enjoy some heat, a pinch of red pepper flakes can be added to the sauce.
How to Make It
The cooking process is designed to be efficient, moving from one step to the next with minimal downtime. You will begin by cooking the pasta, then sear the chicken, and finally build the sauce in the same pan to capture all the developed flavors. It’s a simple flow that delivers a complete meal in about 30 minutes.
- First, cook the penne pasta according to the directions on the package. Once it’s done, drain it well and set it aside.
- While the pasta cooks, prepare the chicken. Cut it into uniform 1-inch bite-sized pieces and season them with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken to the hot skillet.
- Cook the chicken for 6 to 8 minutes, stirring occasionally, until it is golden brown and cooked all the way through. Use a meat thermometer to confirm the internal temperature has reached 165°F.
- Once cooked, transfer the chicken from the skillet to a separate plate and set it aside for later.
- Using the same skillet, reduce the heat to medium and add the butter. As soon as it melts, add the minced garlic and sauté for about 30 seconds, just until it becomes fragrant.
- Sprinkle the flour over the melted butter and garlic. Stir constantly for about a minute to form a smooth paste, or roux. This step is crucial for thickening the sauce.
- Slowly whisk in the chicken broth and heavy cream, ensuring you scrape up any browned bits from the bottom of the skillet. Continue whisking until the mixture is smooth.
- Stir in the grated parmesan cheese until it has completely melted into the sauce. Then, add the drained sun-dried tomatoes, paprika, and dried Italian seasoning.
- Allow the sauce to simmer for a few minutes. It will naturally thicken as it cooks. Taste and season with additional salt and pepper if you feel it’s needed.
- Return the cooked chicken to the skillet, followed by the cooked and drained penne pasta.
- Stir everything together gently until both the chicken and pasta are fully coated in the creamy sauce.
- Serve immediately, garnished with chopped fresh basil and an extra sprinkle of parmesan cheese if desired.
Build the Sauce Smoothly
The heart of this creamy marry me chicken pasta is its velvety, rich sauce. Achieving that perfect texture comes down to a few key steps. It all starts after the chicken is removed from the pan, leaving behind flavorful browned bits that will become the foundation of your sauce.
The first step is creating a simple roux by stirring flour into the melted butter and garlic. Cooking this paste for about a minute removes any raw flour taste and prepares it to thicken the liquids without clumping. When you add the chicken broth and heavy cream, whisk continuously as you pour. This helps the flour paste dissolve evenly, creating a lump-free base from the start.
For the smoothest possible parmesan sauce, always use freshly grated parmesan cheese. Pre-shredded cheeses are often coated with anti-caking agents like cellulose, which prevent them from melting seamlessly and can result in a slightly grainy texture. A block of parmesan grated just before use will melt beautifully into the warm cream and broth. If you’re a fan of rich pasta sauces, you might also like the one in our creamy Cajun chicken pasta.
Finally, give the sauce a few minutes to simmer. This brief period allows the flavors to meld and gives the sauce time to reduce and thicken to the ideal consistency—thick enough to cling to every piece of penne and chicken.
Cook the Chicken Evenly
Ensuring the chicken is tender and perfectly cooked is essential for this dish. Start by cutting the boneless, skinless chicken into uniform 1-inch pieces. This consistency is important because it helps every piece cook at the same rate, preventing some from becoming dry while others are still undercooked.
Season the chicken simply with salt and pepper before adding it to a hot skillet with olive oil. Cooking over medium-high heat for 6 to 8 minutes allows the outside to get a nice golden-brown sear while the inside cooks through. For food safety and the best texture, the chicken should reach an internal temperature of 165°F. Using an instant-read thermometer is the most reliable way to check for doneness.
Once the chicken is cooked, remove it from the skillet and set it on a plate. This step is critical because it prevents the chicken from overcooking and becoming tough while you prepare the sauce. It will be added back at the very end, just long enough to be warmed through and coated in the creamy sauce.
Easy Variations
While this recipe is excellent as written, there are a few simple adjustments you can make. This section is meant to offer ideas, not full-fledged alternate recipes.
- Add Some Heat: For those who like a spicy kick, add 1/4 to 1/2 teaspoon of red pepper flakes to the sauce along with the other seasonings.
- Change the Pasta: Penne is a great choice, but other tube-shaped pastas like ziti or rigatoni would also work well. Fettuccine is another option for a different presentation.
- Future Methods to Explore: Many cooks look for one-pot, slow cooker, or Instant Pot versions of popular recipes. While this recipe is optimized for the stovetop, these methods would require different liquid ratios and cooking times to be successful and would need a separately tested recipe.
How to Store It
This dish holds up well, making it a reliable choice for leftovers. To store it, allow the pasta to cool slightly before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.
When you are ready to reheat, you can do so gently in the microwave or in a saucepan on the stovetop over medium-low heat. The sauce will thicken as it cools, so you may want to add a splash of heavy cream or chicken broth when reheating. This will help restore its original creamy consistency and prevent it from becoming dry.
Freezing is not recommended for this recipe, as cream-based sauces can separate and become grainy upon thawing and reheating.
Frequently Asked Questions
What is Marry Me Chicken Pasta?
It is a popular American pasta dish known for its rich and savory cream sauce. The core components are pan-seared chicken, pasta, and a sauce typically made with heavy cream, parmesan cheese, and sun-dried tomatoes.
Can I use a different pasta shape?
Yes, absolutely. While this recipe uses penne, other sturdy pasta shapes like rigatoni, ziti, or even fettuccine would work well. The goal is to use a pasta that can hold onto the thick, creamy sauce.
How do I keep the sauce creamy?
The keys to a creamy sauce are to create a smooth flour paste (roux) at the beginning, whisk in liquids gradually, and use freshly grated parmesan cheese. Reheating gently with an added splash of cream also helps maintain the texture.
Why use freshly grated parmesan?
Freshly grated parmesan cheese melts much more smoothly because it doesn’t contain the anti-caking agents found in many pre-shredded varieties. This helps prevent a grainy texture in your sauce.
Can I add red pepper flakes?
Yes, adding 1/4 to 1/2 teaspoon of red pepper flakes along with the other seasonings is a great way to introduce a bit of warmth and spice to the dish.
How long does it keep?
Leftover Marry Me Chicken Pasta can be stored in an airtight container in the refrigerator for up to 4 days.
How do I reheat it?
Reheat it gently on the stovetop over low-medium heat or in the microwave. Add a splash of cream or chicken broth to help loosen the sauce and restore its creamy consistency.
Can I make it lighter?
This recipe is designed to be rich and indulgent. Creating a lighter version would require significant substitutions that would alter the texture and flavor, and would need to be tested as a separate recipe.
Conclusion
This Easy Marry Me Chicken Pasta recipe offers a fantastic return on just 30 minutes of your time. It skillfully combines simple ingredients—tender chicken, penne pasta, and flavorful sun-dried tomatoes—into a dish that feels genuinely special. The creamy parmesan sauce comes together quickly in one skillet, and the entire meal is ready for the table before you know it. It’s a dependable and delicious weeknight dinner that proves you don’t need hours in the kitchen to create something wonderful.
For more dinner meal prep ideas, you can explore our other recipes. If you enjoy flavorful chicken dinners, our Greek turkey meatballs or this lemon garlic chicken dinner are also excellent choices for a busy week.
Print
Easy Marry Me Chicken Pasta
- Total Time: 40
- Yield: 4 servings
Description
A 30-minute comfort dish featuring tender chicken and penne pasta in a creamy parmesan sauce studded with sun-dried tomatoes, garlic, and Italian herbs. This single-skillet meal balances richness with tangy brightness from fresh basil, perfect for weeknights or weekends.
Ingredients
1 lb boneless skinless chicken, cut into 1-inch pieces
8 oz penne pasta
1 tsp salt
1 tsp black pepper
2 tbsp olive oil
2 tbsp unsalted butter
2 garlic cloves, minced
2 tbsp all-purpose flour
1 cup chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1/4 cup sun-dried tomatoes, drained and chopped
1/2 tsp paprika
1 tsp dried Italian seasoning
1 tbsp fresh basil, chopped
Optional: 1/4 tsp red pepper flakes
Instructions
Cook pasta in salted boiling water until al dente, drain
Heat olive oil in a skillet, season chicken with salt and pepper, cook until browned
Add butter to skillet, sauté garlic 1 minute, whisk in flour to form a paste
Gradually add chicken broth and cream, bringing to a simmer
Stir in Parmesan, sun-dried tomatoes, paprika, Italian seasoning, and red pepper flakes (if using)
Return cooked chicken to skillet, add pasta and basil, toss to coat evenly
Notes
Use oil-packed sun-dried tomatoes for best flavor balance
Meal preps well for up to 4 days; refrigerate in airtight containers
Optional vegan adaptation: Substitute dairy with olive oil, nutritional yeast, and plant-based cream
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Method: Stir-fry/Simmer
- Cuisine: Italian-American
