Marry Me Chicken Pasta

This Marry Me Chicken Pasta brings together tender pieces of seasoned chicken and hearty penne in a creamy, flavorful sauce that turns a simple weeknight meal into something special. The rich mixture of sun-dried tomatoes, parmesan, and spices makes every bite comforting and indulgent, perfect for anyone craving a filling dinner that doesn't require hours in the kitchen.

I first tested this recipe when I needed a quick dish for dinner, and it immediately became a favorite with my family. Even those who usually avoid sun-dried tomatoes asked for seconds.

Ingredients

• Penne pasta: holds up well under the creamy sauce choose good quality pasta for better texture
• Boneless skinless chicken breasts: cut into bite-sized pieces cooks quickly and stays tender chicken thighs are a great alternative for extra juiciness
• Olive oil: for browning the chicken any neutral oil works but olive oil adds depth
• Butter: helps create a rich roux for thickening the sauce
• Small yellow onion: finely diced to build sweetness and balance the tangy tomatoes
• Fresh garlic cloves: freshly minced garlic is key for vibrant, authentic flavor
• Flour: used to create the roux and thicken the sauce make sure to whisk continuously to prevent lumps
• Chicken broth: adds savory depth opt for low sodium if you want to control saltiness
• Heavy cream: the base of the creamy sauce half-and-half or whole milk work if needed but sauce will be slightly lighter
• Grated parmesan cheese: freshly grated is best for melting smoothly and adding umami
• Sun-dried tomatoes: bring a tangy sweetness and signature flavor use drained and chopped for best texture
• Paprika: adds subtle smoky warmth but is optional if you don’t have it
• Dried oregano: contributes herbal earthiness
• Fresh basil: for garnish and fresh herbal brightness but optional

Instructions

Sauté the Chicken:

Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Add them to the skillet and cook, stirring occasionally, until browned and cooked through about 5 minutes. Remove the chicken and set aside to keep warm.

Prepare the Roux and Aromatics:

In the same skillet, reduce heat to medium and melt butter. Add the finely diced onion and minced garlic, stirring frequently for about one minute until fragrant and softened. Sprinkle in the flour and whisk continuously to combine. Cooking the roux for about one minute helps remove the raw flour taste and thickens your sauce later.

Add Liquids Slowly:

Gradually pour in the chicken broth while whisking constantly to avoid lumps. Once fully incorporated, stir in the heavy cream and mix well.

Build the Sauce:

Add grated parmesan cheese, sun-dried tomatoes, paprika, and oregano. Cook the sauce, stirring often, until it thickens and becomes creamy about 3 to 5 minutes. Adjust the heat to prevent the sauce from boiling.

Combine Pasta and Chicken:

Add the cooked penne pasta and the chicken back into the skillet. Toss gently to coat everything evenly with the sauce.

Garnish and Serve:

Sprinkle chopped fresh basil over the top if using. Serve immediately while warm and creamy.

My favorite ingredient here has to be the sun-dried tomatoes. I remember serving this the first time to close friends who claimed to dislike them, but they barely noticed as the tomatoes melt into the creamy sauce adding the perfect sweet tang. It’s a subtle magic that elevates the whole dish.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm gently on the stove adding a splash of milk or cream to loosen the sauce if needed. For longer storage, freeze in a freezer-safe container for up to two months. Thaw overnight in the fridge before reheating.

Ingredient Substitutions

Chicken thighs work well if you prefer darker meat just adjust cooking time slightly. Half-and-half or whole milk can replace heavy cream though the sauce will be lighter and less thick. You can swap penne with fusilli, farfalle, or rigatoni if that is what you have on hand cooking time may vary. If sun-dried tomatoes are not your favorite, you can omit them but the sauce will lose some signature flavor.

Serving Suggestions

This pasta pairs beautifully with a fresh green salad dressed with lemon vinaigrette or a classic Caesar salad. Garlic bread or crusty rolls make perfect accompaniments to scoop up all the creamy sauce. For a veggie boost, add sautéed bell peppers, mushrooms, or zucchini when cooking the onions and garlic.

This Marry Me Chicken Pasta is quick to make and perfect for weeknight dinners or casual guests. Serve warm with fresh basil for the best experience.

Common Recipe Questions

→ Can I use other pasta types?

Penne works best, but fusilli, farfalle, or rigatoni are great alternatives. Adjust cooking times to package instructions.

→ How do I keep chicken tender?

Cook chicken until just done, about 165°F internal temperature, to avoid dryness or toughness.

→ How can I add spice?

Add red pepper flakes for a gentle heat boost to elevate the flavors.

→ What sides complement this dish?

Garlic bread and a fresh green salad pair wonderfully here, enhancing the meal experience.

→ Can this be prepared ahead?

Yes, cook chicken and sauce in advance, refrigerate, then reheat and toss with freshly cooked pasta before serving.