Dinner

Marry Me Chicken Pasta Recipe

ByElla Hart January 11, 2026January 11, 2026

Introduction

Tasty Marry Me Chicken Pasta is a creamy, flavorful dish that’s perfect for weeknight dinners or special occasions. Tender chicken pieces and al dente penne are combined in a rich sun-dried tomato sauce, finished with fresh basil for a burst of freshness.

A close-up of a plate with creamy penne pasta mixed with chunks of grilled chicken, scattered with bright green basil leaves and pieces of sun-dried tomatoes. The pasta is covered in a rich, light yellow sauce, with visible specks of black pepper and herbs. A silver fork lifts a bite showing the textured, slightly bumpy pasta and tender chicken wrapped in the sauce alongside a piece of sun-dried tomato and fresh basil. The plate is white, set on a white marbled surface, with blurred green basil leaves and a red checkered cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
1.5 lb boneless skinless chicken (pounded to even thickness)
0.5 tsp salt
0.25 tsp pepper
10 oz penne pasta
1 cup drained sun-dried tomatoes (oil-packed for best flavor)
3 tbsp butter (I use Kerrygold for richness)
2 cups chicken broth
2 tsp dried Italian seasoning
1 cup grated Parmesan cheese
1 tsp paprika
1 cup heavy cream (room temperature)
3 tbsp flour
2 tsp minced garlic (fresh preferred)
fresh basil (torn just before serving)

Instructions

Step 1: Boil the penne pasta in a large pot of salted water according to package instructions until al dente. Drain the pasta and set it aside while you prepare the chicken and sauce.
Step 2: Cut the chicken into 1-inch bite-sized pieces and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 6–8 minutes until fully cooked and no longer pink. Transfer to a plate and set aside.
Step 3: In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Stir in the flour to form a paste. Gradually whisk in the chicken broth, then add heavy cream and Parmesan cheese, stirring until smooth. Stir in sun-dried tomatoes, paprika, and Italian seasoning. Let the sauce simmer until it thickens.
Step 4: Add the cooked chicken and drained pasta to the sauce in the skillet. Stir well to coat everything evenly. Taste and adjust seasoning with additional salt and pepper if needed.
Step 5: Garnish with torn fresh basil leaves and, if desired, sprinkle additional Parmesan cheese before serving.

Tips & Variations

Use oil-packed sun-dried tomatoes for richer flavor; drain them well before adding to the sauce.
To boost creaminess, use high-quality butter like Kerrygold.
Swap penne with rigatoni or fusilli for a different pasta texture.
For a spicier kick, add a pinch of red pepper flakes to the sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or broth if the sauce thickens too much.

How to Serve

A close-up view of cooked penne pasta coated with a creamy light yellow sauce, mixed with pieces of cooked chicken that are white and tender, scattered throughout the dish. Dark green fresh basil leaves and small bits of finely chopped herbs add contrast and texture on top of and within the pasta. Deep red sun-dried tomatoes provide pops of color, sitting on and among the pasta. The pasta is served in a white bowl with a visible silver fork lifting a bite of pasta, chicken, a piece of sun-dried tomato, and a basil leaf above the bowl. The background shows a white marbled texture with a few green basil leaves out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and add extra flavor and moisture to the dish. Adjust cooking time as needed to ensure they are fully cooked.

Is this recipe freezer-friendly?

You can freeze the cooked chicken and sauce separately from the pasta for up to 2 months. Reheat thoroughly before combining and serving.

Ella Hart