Creamy Marry Me Chicken Pasta Recipe

One Pan Marry Me Chicken Pasta is a rich, creamy meal that combines tender, seasoned chicken with sun-dried tomatoes, Parmesan, and pasta — all cooked in a single skillet. This version builds on the viral “marry me” sauce by folding in pasta for a heartier, stovetop dinner that’s both comforting and impressive. It’s a no-fuss, restaurant-style dish you can make at home for family meals or a cozy date night.

Why Make Marry Me Chicken Pasta

Making this dish in one pan saves time and dishes while delivering deep, layered flavors. The combination of a silky cream sauce, sharp Parmesan, and concentrated umami from sun-dried tomatoes creates a luxurious plate without a lot of effort.

• Easy: Straightforward steps and familiar pantry ingredients make this accessible to cooks of all skill levels.
• Impressive: The creamy sauce and seasoned chicken look and taste like a special-occasion dish.
• One Pan: Everything comes together in a single deep skillet for quicker cleanup.
• Meal Prep Friendly: Reheats well and stores easily, making it a practical option for leftovers or weekly planning.

Ingredient Notes

Full ingredient amounts are listed in the recipe card below. These notes clarify choices and substitutions.

• Chicken Breasts: Use boneless, skinless breasts and cube them into roughly 1″ pieces for even cooking.
• Pasta: Short shapes such as penne, ziti, rigatoni, or cavatappi work best to catch the sauce.
• Sun-Dried Tomatoes (in oil): The oil adds flavor and can be used to brown the chicken; chop the tomatoes before adding to the sauce.
• Seasonings: Italian seasoning (or a mix of dried basil, oregano, and thyme), salt, and paprika keep the flavor balanced and familiar.
• Butter & Flour: These form a roux to thicken the sauce before adding liquids.
• Garlic: Fresh minced garlic brightens the sauce; add it toward the end of the roux step to avoid burning.

Marry Me Chicken Sauce Ingredients

• Pasta Water: Reserved starchy pasta water helps thin the sauce while keeping a smooth texture.
• Dry White Wine: Adds acidity and depth; swap with chicken broth if preferred.
• Heavy Cream: Keeps the sauce rich and stable when exposed to acidic ingredients; whole milk can be used as a lighter alternative.
• Parmesan: Freshly grated Parmesan adds nutty, salty flavor and helps the sauce bind to the pasta.
• Fresh Basil: Used as a finishing garnish to introduce bright herbal notes.

Steps To Make This Recipe

• Step One: Cook the pasta. Boil salted water and cook pasta to al dente according to package instructions. Reserve about 2 cups of pasta water before draining.
• Step Two: Brown the chicken. Season cubed chicken with Italian seasoning, salt, pepper, and paprika. Heat a tablespoon of the sun-dried tomato oil in a large deep skillet over medium-high heat and cook the chicken until it reaches 165°F (about 12–16 minutes), turning frequently. Transfer the chicken to a bowl.
• Step Three: Make the roux and sauce. In the same skillet over medium-low heat, melt butter and whisk in flour to form a smooth roux. Add minced garlic and dried seasonings, then deglaze with white wine or chicken broth and simmer to reduce slightly.
• Step Four: Combine pasta and sauce. Stir reserved pasta water and cream into the roux, then add the cooked pasta and chicken. Fold in chopped sun-dried tomatoes and freshly grated Parmesan. Heat gently until the sauce thickens and coats the pasta. Add additional pasta water or a splash of milk in small increments if needed to reach your desired consistency.
• Step Five: Finish and serve. Remove from heat, stir in chopped fresh basil, and serve immediately. Garnish with extra Parmesan, extra chopped sun-dried tomatoes, and basil if desired.

Recipe Pairings

This pasta is filling and flavorful on its own, but it pairs wonderfully with simple sides. Toasted or crusty bread is ideal for sopping up extra sauce. Serve with lightly charred broccoli, Parmesan-crusted Brussels sprouts, or a crisp mixed greens salad for a balanced plate.

Other Chicken Dinners to Try