Easy Marry Me Chicken Pasta Recipe at Home

My marry me chicken pasta is on the dinner table in 30 minutes. Other creamy pasta dinners take too long or end up thin and flat. This easy skillet recipe pulls sun-dried tomatoes, heavy cream, and parmesan into a thick, glossy sauce.

Why This Marry Me Chicken Pasta Works

The sauce is the reason people keep making this recipe. Sun-dried tomatoes add concentrated, tangy depth. Heavy cream and parmesan melt together into a smooth coating that sticks to every piece of pasta without breaking.

The chicken builds flavor directly in the skillet. I sear the pieces in the oil from the sun-dried tomato jar. That oil already carries the tomato flavor and gives the chicken a golden crust without any extra ingredients.

This is also an easy one-skillet pasta dinner with no complicated steps. The pasta cooks in a separate pot while the sauce builds in the skillet. Both finish at the same time and cleanup is one pan.

Ingredients

• 1 lb (450g) boneless skinless chicken breasts, cut into bite-sized pieces
• 8 oz (225g) penne pasta
• 3 tablespoons olive oil from the sun-dried tomato jar
• 4 cloves garlic, minced
• 1/2 cup (70g) sun-dried tomatoes packed in oil, drained and roughly chopped
• 1 tablespoon tomato paste
• 1 cup (240ml) low-sodium chicken broth
• 1 cup (240ml) heavy cream
• 1/2 cup (50g) freshly grated parmesan
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups (60g) baby spinach

What You Need for Marry Me Chicken Pasta

Chicken breasts — boneless skinless chicken breasts cut into even bite-sized pieces cook in about 4 to 5 minutes per side. Chicken thighs work too and stay juicier at high heat.

Penne pasta — the ridged surface holds the cream sauce in every groove. Rigatoni or fusilli work equally well. Cook the pasta al dente because it finishes in the sauce.

Sun-dried tomato oil — I use the oil from the jar instead of plain olive oil. It carries concentrated tomato flavor and adds richness to the sear at no extra cost.

Sun-dried tomatoes packed in oil — oil-packed tomatoes are softer and release flavor faster than dry-packed. Use the drained tomatoes and reserve the oil for searing the chicken.

Tomato paste — one tablespoon deepens the sauce color and adds umami without making it taste like marinara. Do not skip it.

Heavy cream — this gives marry me chicken pasta its signature silky texture. Half-and-half will work but the sauce will be noticeably thinner and lighter.

Parmesan — grate it fresh from a block directly into the sauce. Pre-shredded parmesan contains anti-caking starch that prevents smooth melting.

Baby spinach — goes in at the last minute and wilts in about 30 seconds. It adds a mild bitterness that balances the richness of the cream sauce.

How to Make Marry Me Chicken Pasta

1. Cook penne in a large pot of salted boiling water until al dente. Drain and set aside.
2. Season chicken pieces with Italian seasoning, salt, and black pepper.
3. Heat sun-dried tomato oil in a large skillet over medium-high heat.
4. Add chicken in a single layer. Cook for 4 to 5 minutes per side until golden and cooked through.
5. Transfer chicken to a plate and set aside.
6. Reduce heat to medium. Add garlic to the same skillet. Cook for 30 seconds until fragrant.
7. Add sun-dried tomatoes and tomato paste. Stir and cook for 1 minute.
8. Pour in chicken broth. Scrape up any browned bits from the pan bottom.
9. Add heavy cream. Stir to combine and bring to a gentle simmer over medium-low heat.
10. Add parmesan and red pepper flakes. Stir until the cheese melts into the sauce.
11. Return chicken and drained pasta to the skillet. Toss everything together to coat in sauce.
12. Add baby spinach. Stir until wilted, about 1 minute. Taste and adjust salt before serving.

Marry Me Chicken Pasta Variations

Spicy Marry Me Chicken Pasta

Double the red pepper flakes and add 1 teaspoon of calabrian chili paste with the sun-dried tomatoes in step 7. The heat builds slowly through the cream and sits underneath the tomato depth. Pair the dish with garlic bread to offset the spice.

Marry Me Chicken Thigh Pasta

Use boneless skinless chicken thighs cut into even pieces instead of chicken breasts. Thighs have more intramuscular fat and stay juicy even if they cook an extra minute or two. The sauce picks up a slightly richer, deeper flavor from the thigh drippings.

Dairy-Free Marry Me Chicken Pasta

Replace heavy cream with full-fat coconut cream and swap parmesan for 3 tablespoons of nutritional yeast. The coconut adds a mild sweetness that works well against the sun-dried tomato tang. The sauce will be slightly thinner but still coats the pasta well.

One-Pot Marry Me Chicken Pasta

Skip the separate pasta pot. After step 10, add 2 cups of extra chicken broth and 8 oz of dry penne directly to the skillet. Cover and cook over medium heat for 12 to 14 minutes until the pasta is tender and the broth is mostly absorbed.

Marry Me Chicken Pasta with Tortellini

Swap penne for a 9 oz (255g) package of refrigerated cheese tortellini. Cook the tortellini separately for 2 to 3 minutes, drain, and add in step 11. The cheese filling inside doubles up on the parmesan already in the sauce.

Tips for the Best Marry Me Chicken Pasta

• I always use sun-dried tomatoes packed in oil, not dry-packed. The texture and flavor are completely different and oil-packed are far softer.
• Cut chicken pieces to a similar size so they all finish at the same time. Uneven pieces leave some overcooked and some underdone.
• Do not skip the tomato paste. One tablespoon adds depth and color that cream alone cannot replicate.
• Grate the parmesan fresh from a block. Pre-shredded cheese contains starch that prevents it from melting smoothly.
• Reserve 1/4 cup of pasta water before draining. A splash loosens the sauce if it tightens too much after adding the pasta.
• The sauce continues to thicken as it cools. Serve marry me chicken pasta immediately after plating for the best texture.

Make Ahead & Storage

I make a double batch of marry me chicken pasta every other week. It reheats well on the stovetop with a splash of chicken broth. Leftovers keep in the fridge for up to 3 days in an airtight container.

Reheat in a skillet over low heat with 2 to 3 tablespoons of broth and stir frequently until the sauce is smooth again. I do not recommend freezing this dish. The cream sauce separates when thawed and the pasta softens in the freezer.

Common Questions

Why is it called marry me chicken pasta?

The name comes from the idea that the dish is good enough to prompt a marriage proposal. It became popular on social media as a creamy sun-dried tomato chicken skillet recipe. The flavor and ease together are both part of the name’s appeal.

Can I use chicken thighs instead of chicken breasts?

Yes. Boneless skinless chicken thighs cut into bite-sized pieces work well and stay juicier. They have slightly more fat, which adds richness to the sun-dried tomato cream sauce. Cook them the same way at 4 to 5 minutes per side until cooked through.

What pasta shape works best for marry me chicken pasta?

Penne is my go-to because the ridges hold the creamy sauce. Rigatoni, fusilli, and farfalle also work well. Avoid thin pasta like angel hair or spaghetti. It breaks apart when tossed in the thick cream sauce.

Can I make marry me chicken pasta ahead of time?

Yes. Cook the chicken and make the sauce ahead, then store both in the fridge for up to 2 days. Cook the pasta fresh on serving day. Combine everything in a skillet over medium heat for 5 minutes and stir to reheat.

Can I freeze marry me chicken pasta?

I do not recommend freezing this dish. The cream sauce separates during freezing and turns grainy when reheated. The pasta also softens in the freezer. This recipe is best made and served fresh.

This easy marry me chicken pasta comes together in 30 minutes with one skillet and simple pantry ingredients. Save this recipe and try it for your next weeknight dinner.