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The Ultimate Creamy Marry Me Chicken Pasta: Ready in Under 30 Minutes

Close-up of creamy Marry Me Chicken Pasta featuring penne, sliced chicken breast, and sun-dried tomatoes.
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Make this rich, restaurant-quality Marry Me Chicken Pasta easily at home. It features tender chicken in a luscious garlic parmesan cream sauce with sun-dried tomatoes, perfect for a quick weeknight meal or date night.

Ingredients

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  • 2 large boneless, skinless chicken breasts, sliced in half horizontally
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • Salt to taste
  • 2 tablespoons avocado oil or olive oil, divided
  • 1 tablespoon unsalted butter
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 4 cloves garlic, minced
  • 1/4 cup tomato paste
  • 1 cup low-sodium chicken broth
  • 1 1/2 cups heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 12 ounces penne or rigatoni pasta
  • 1 cup fresh spinach (optional)
  • Fresh basil or parsley, chopped, for garnish

Instructions

  1. Season the chicken: In a small bowl, mix the smoked paprika, cayenne pepper, garlic powder, black pepper, Italian seasoning, and salt. Rub this mixture evenly over both sides of the sliced chicken breasts.
  2. Cook the chicken: Heat 1 tablespoon of oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken for 4 to 5 minutes per side until golden brown and cooked through (internal temperature reaches 165°F). Remove the chicken from the skillet and set it aside on a plate.
  3. Sauté aromatics: Reduce the heat to medium. Add the remaining 1 tablespoon of oil and the butter to the same skillet. Add the chopped sun-dried tomatoes and cook for 2 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
  4. Build the sauce base: Stir in the tomato paste and cook for 1 minute, scraping up any browned bits from the bottom of the pan. Pour in the chicken broth and bring to a simmer, letting it reduce slightly for about 3 minutes.
  5. Make it creamy: Lower the heat to medium-low. Pour in the heavy cream and stir well. Let the sauce gently simmer for 3 to 5 minutes until it thickens slightly.
  6. Cook the pasta: While the sauce simmers, cook your pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining the pasta.
  7. Finish the sauce: Stir the grated Parmesan cheese into the cream sauce until it melts and the sauce is smooth. Taste the sauce and add more salt or pepper if needed. If the sauce is too thick, add a splash of the reserved pasta water.
  8. Combine: Add the drained pasta and the cooked chicken (and any accumulated juices) back into the skillet with the sauce. Toss everything together until the pasta is fully coated. If using, stir in the fresh spinach until it wilts.
  9. Serve immediately: Divide the Marry Me Chicken Pasta among bowls. Top with extra Parmesan cheese and fresh chopped basil or parsley.

Notes

  • For a one-pot method, add the uncooked pasta directly to the skillet after the broth step, adding enough extra chicken broth or water to fully cover the pasta. Cook according to the pasta’s package directions, stirring often, before adding the cream and cheese.
  • You can use chicken thighs instead of breasts; adjust cooking time as needed for thickness.
  • If you prefer a richer sauce, use half-and-half instead of heavy cream, but simmer longer to achieve the desired thickness.

Nutrition

Find it online: https://kitchenslang.com/marry-me-chicken-pasta-recipe/