Name: Creamy Marry Me Chicken Pasta Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 pound boneless skinless chicken breasts, thinly sliced into cutlets or strips; 10-12 ounces short pasta such as penne, rigatoni, fusilli, or farfalle; 1-2 tablespoons olive oil; 1 tablespoon butter; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon black pepper; 1 teaspoon Italian seasoning; 1/2 teaspoon smoked paprika or sweet paprika; 1/2 teaspoon garlic powder; 1/4 teaspoon red pepper flakes; 3-4 cloves garlic, minced; 1/2 cup sun-dried tomatoes in oil, drained and sliced; 1 1/2 cups low-sodium chicken broth; 1 cup heavy cream; 3/4-1 cup freshly grated parmesan cheese; 1 teaspoon Dijon mustard; 1-2 teaspoons sugar or honey, to taste; 1 tablespoon fresh lemon juice (about 1/2 small lemon); 1/4 cup chopped fresh basil or parsley; extra red pepper flakes, for serving; extra parmesan cheese, for serving

Creamy Marry Me Chicken Pasta Recipe tastes rich, garlicky, and a little tangy from sun-dried tomatoes, with a sauce that hugs every noodle. It works perfectly for busy weeknights or at-home date nights, and you can get it on the table in about 35–40 minutes. I first cooked this on a Tuesday in sweatpants, and my husband asked what we were celebrating.

Why Creamy Marry Me Chicken Pasta Recipe Is Worth It

This dish gives you restaurant-level flavor with simple supermarket ingredients. You get juicy chicken, a silky parmesan cream sauce, and chewy bits of sun-dried tomato that make every bite feel special.

You cook everything in one large skillet plus a pot for pasta, so cleanup stays easy. Leftovers also taste even better the next day, which always feels like a tiny life win.

“This Creamy Marry Me Chicken Pasta Recipe tastes like something from a fancy Italian spot, but I whipped it up on a weeknight in under 40 minutes and my family inhaled it. ★★★★★”

Ingredients You Need

Chicken and pasta

1 pound boneless skinless chicken breasts, thinly sliced into cutlets
- You can use chicken thighs if you prefer more richness.
10–12 ounces short pasta (penne, rigatoni, fusilli, or farfalle)
- Use any sturdy pasta that holds sauce well.
1–2 tablespoons olive oil
1 tablespoon butter (salted or unsalted both work)

Seasoning blend

1 teaspoon kosher salt (more to taste)
½ teaspoon black pepper
1 teaspoon Italian seasoning
½ teaspoon smoked paprika or sweet paprika
½ teaspoon garlic powder
¼ teaspoon red pepper flakes (optional, for a little heat)

Creamy sauce

3–4 cloves garlic, minced (or 1½ teaspoons jarred minced garlic as a shortcut)
½ cup sun-dried tomatoes in oil, drained and sliced
- I like the jarred kind from DeLallo or Trader Joe’s.
1½ cups low-sodium chicken broth
1 cup heavy cream
- You can swap half-and-half, but the sauce turns slightly thinner.
¾–1 cup freshly grated parmesan cheese
- Use a block and grate it; pre-shredded parmesan can turn grainy.
1 teaspoon Dijon mustard (optional, but it adds great depth)
1–2 teaspoons sugar or honey (optional, to balance acidity if needed)
Juice of ½ small lemon (about 1 tablespoon), to brighten the sauce

Finishing touches

¼ cup chopped fresh basil or parsley
Extra red pepper flakes to sprinkle on top
Extra parmesan for serving

Pantry shortcuts and notes

Use rotisserie chicken if you feel short on time; shred about 2½ cups and add it directly to the sauce.
Use jarred minced garlic and pre-sliced sun-dried tomatoes to cut prep time.
Use boxed chicken broth or stock concentrate mixed with water.

Equipment list

Large pot for boiling pasta
Large deep skillet or sauté pan (12-inch works well)
Tongs or spatula for turning chicken
Wooden spoon or silicone spatula for stirring sauce
Cutting board and sharp knife
Measuring cups and spoons
Colander for draining pasta
Microplane or grater for parmesan

Quick Tips & substitutions

Salt your pasta water generously so the noodles taste seasoned before they meet the sauce.
Pat the chicken dry and season it well so it browns nicely and builds flavor.
Slice chicken into even thickness so it cooks quickly and stays juicy.
Brown the chicken in batches so the pan does not crowd and steam the meat.
Use heavy cream for the thickest, silkiest sauce; use half-and-half only if you accept a thinner sauce.
Add parmesan off the heat and whisk it in slowly so it melts smoothly and does not clump.
If the sauce turns too thick, thin it with a splash of hot pasta water or extra broth.
If the sauce tastes too tangy from sun-dried tomatoes, stir in a teaspoon of sugar or honey.
Swap chicken with shrimp; cook shrimp quickly until pink, then remove and add back at the end.
Use gluten-free pasta and gluten-free broth if you cook for gluten-sensitive guests.
Use baby spinach or chopped kale to sneak in greens; stir them in at the end until they wilt.
Taste and adjust salt at the very end because parmesan and broth both add salt.

How to Make Creamy Marry Me Chicken Pasta Recipe

Step 1: Cook the pasta

Bring a large pot of water to a boil and salt it generously. Add your pasta and cook until just shy of al dente, usually 1 minute less than the package suggests. Reserve about 1 cup of the starchy pasta water, then drain the pasta and set it aside.

Step 2: Season the chicken

While the water heats, slice the chicken into thin cutlets or bite-size strips. In a small bowl, mix salt, pepper, Italian seasoning, smoked paprika, garlic powder, and red pepper flakes. Sprinkle this mixture all over the chicken and toss so every piece gets coated.

Step 3: Sear the chicken

Heat olive oil and butter in a large skillet over medium-high heat until the butter foams. Add the chicken in a single layer and cook 3–4 minutes per side until golden and cooked through, with no pink in the center. Transfer the chicken to a plate and keep it nearby; do not wipe out the pan because those browned bits carry flavor.

Step 4: Build the flavor base

Lower the heat to medium. Add garlic and sliced sun-dried tomatoes to the same skillet and stir for about 30 seconds to 1 minute, until the garlic smells fragrant and the tomatoes sizzle. Scrape up any browned bits from the bottom of the pan with your spoon.

Step 5: Add liquids and simmer

Pour in the chicken broth and stir well. Add the Dijon mustard if you use it, then bring the mixture to a gentle simmer for 3–4 minutes so it reduces slightly. Stir in the heavy cream and keep the sauce at a gentle simmer, not a rapid boil, so the cream stays smooth.

Step 6: Melt in the parmesan

Turn the heat to low. Add the grated parmesan a small handful at a time, whisking or stirring constantly until it melts before you add more. Keep stirring until the sauce turns thick, glossy, and coats the back of a spoon.

Step 7: Adjust thickness and flavor

Squeeze in the lemon juice and stir. Taste the sauce and adjust with more salt, pepper, or red pepper flakes as needed. If the sauce tastes too sharp, stir in a teaspoon of sugar or honey; if it feels too thick, loosen it with a splash of pasta water or broth.

Step 8: Add chicken and pasta

Return the cooked chicken and any juices from the plate to the skillet. Add the drained pasta and toss everything together so the sauce coats every piece. Let the pasta sit in the sauce over low heat for 1–2 minutes so it absorbs flavor.

Step 9: Finish and serve

Turn off the heat and stir in chopped basil or parsley. Sprinkle extra parmesan and a pinch of red pepper flakes on top. Serve the Creamy Marry Me Chicken Pasta Recipe hot, with more herbs and cheese at the table.

Recipe Variations

Gluten-free version
- Use gluten-free pasta and check that your broth and seasonings list gluten-free on the label.
Low-carb version
- Swap pasta with zucchini noodles or spaghetti squash and toss them gently in the sauce right before serving.
Lighter dairy version
- Use half heavy cream and half whole milk, and add an extra tablespoon of parmesan to keep flavor strong.
Extra veggie version
- Stir in baby spinach, chopped kale, or steamed broccoli florets during the last 2–3 minutes of cooking.
Spicy version
- Add more red pepper flakes and a pinch of cayenne when you season the chicken and sauce.
Sun-dried tomato swap
- Use roasted red peppers instead of sun-dried tomatoes if you want a sweeter, milder flavor.

Ways to Serve Creamy Marry Me Chicken Pasta Recipe

Serve with a simple green salad with lemony dressing to cut through the richness.
Add garlic bread or warm crusty bread to scoop up every bit of sauce.
Pair with roasted vegetables like broccoli, asparagus, or green beans.
Pack leftovers in a thermos for a cozy work lunch.
Serve in shallow bowls and top with extra herbs and parmesan for a restaurant-style feel.

Storage Success

Store leftover Creamy Marry Me Chicken Pasta Recipe in an airtight container in the fridge for up to 3–4 days. Add a splash of milk, cream, or broth when you reheat it on the stove over low heat so the sauce loosens and turns silky again. Stir gently as it warms so the pasta does not break and the sauce stays smooth. Skip freezing if possible, because cream sauces can turn grainy after thawing and reheating.