Tender chicken and pasta tossed in a luxurious sun-dried tomato cream sauce with parmesan and herbs—so delicious it might just lead to a proposal! This creamy Marry Me Chicken Pasta is a restaurant-quality dish I can make easily at home in just 30 minutes. Perfect for a cozy night in or to impress someone special.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tbsp olive oil
1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1/2 cup grated parmesan cheese
1/2 cup sun-dried tomatoes, chopped
1 tsp Italian seasoning
8 oz pasta of choice (penne, fettuccine, or rigatoni)
Fresh basil or parsley, for garnish
Directions
I start by cooking my pasta according to the package instructions, then drain and set it aside.
While the pasta cooks, I heat olive oil in a large skillet over medium-high heat. I season the chicken with salt, pepper, and paprika, then sear it for 5–6 minutes until golden and cooked through. I remove the chicken from the skillet and set it aside.
In the same skillet, I sauté the garlic for about 30 seconds, just until it becomes fragrant.
I stir in the chicken broth, scraping up the browned bits on the bottom of the skillet. Then I add the heavy cream, parmesan cheese, sun-dried tomatoes, and Italian seasoning. I let this simmer for 3–4 minutes until the sauce slightly thickens.
I return the chicken to the skillet and stir everything to coat it in the sauce.
I add the cooked pasta and toss until it’s fully coated in the creamy mixture.
I finish it off by garnishing with fresh basil or parsley, then serve immediately.
Servings and timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories: 520 kcal per serving
Variations
I sometimes swap the chicken for shrimp for a lighter option.
For a spicy kick, I add a pinch of red pepper flakes when I sauté the garlic.
I’ve also made this with spinach stirred in during the last few minutes for some added greens.
If I don’t have heavy cream, I use half-and-half, but the sauce will be slightly less rich.
I like switching up the pasta—penne gives a nice bite, but fettuccine makes it feel extra luxurious.
Storage/Reheating
To store leftovers, I keep them in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer doing it on the stovetop over low heat with a splash of cream or broth to loosen up the sauce. The microwave works too, but I stir halfway through to make sure it heats evenly.
FAQs
How do I make this dish gluten-free?
I simply use my favorite gluten-free pasta. The rest of the ingredients are naturally gluten-free, but I double-check the chicken broth just in case.
Can I make this ahead of time?
Yes, I often prepare the sauce and chicken ahead of time. I just store them separately and combine everything with freshly cooked pasta when I’m ready to serve.
What kind of sun-dried tomatoes work best?
I prefer the oil-packed ones because they add extra richness. I drain them before chopping and adding to the sauce.
Can I freeze this dish?
While I technically can freeze it, the cream-based sauce may separate when thawed. For best results, I enjoy it fresh or store it in the fridge.
Is there a dairy-free version?
For a dairy-free version, I use coconut cream instead of heavy cream and a dairy-free parmesan alternative. The flavor changes slightly, but it still tastes amazing.
Conclusion
This Creamy Marry Me Chicken Pasta is everything I want in a comforting, easy-to-make dinner—rich, flavorful, and irresistibly creamy. It’s a go-to meal for when I want to impress without spending hours in the kitchen. Whether it’s for a quiet night at home or to share with family and friends, this dish always earns rave reviews.
📖 Recipe:
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Creamy Marry Me Chicken Pasta
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Creamy Marry Me Chicken Pasta is a rich, flavorful dish featuring tender chicken and pasta in a luxurious sun-dried tomato cream sauce with parmesan and herbs. Quick and easy to make, it’s perfect for weeknights or special occasions.
Ingredients
2 tbsp olive oil
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1/2 cup grated parmesan cheese
1/2 cup sun-dried tomatoes, chopped
1 tsp Italian seasoning
8 oz pasta of choice (penne, fettuccine, or rigatoni)
Fresh basil or parsley, for garnish
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat.
- Season the chicken with salt, pepper, and paprika. Sear for 5–6 minutes until golden and cooked through. Remove from skillet and set aside.
- In the same skillet, sauté the garlic for about 30 seconds until fragrant.
- Add chicken broth, scraping the bottom of the skillet to deglaze.
- Stir in heavy cream, parmesan cheese, sun-dried tomatoes, and Italian seasoning. Simmer for 3–4 minutes until sauce thickens slightly.
- Return the chicken to the skillet and stir to coat in the sauce.
- Add the cooked pasta and toss until fully coated.
- Garnish with fresh basil or parsley and serve immediately.
Notes
Swap chicken for shrimp for a lighter variation.
Add red pepper flakes when sautéing garlic for a spicy kick.
Stir in spinach at the end for added greens.
Use half-and-half instead of heavy cream for a lighter sauce.
Switch pasta types based on preference—penne, fettuccine, or rigatoni work well.
Store leftovers in the fridge for up to 3 days and reheat gently with a splash of cream or broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 690 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 110 mg
