Creamy Marry Me Chicken Pasta is a one-pan dinner that brings together tender chicken, sun-dried tomatoes, and a silky Parmesan cream sauce in just 40 minutes. I made this on a busy Tuesday night, and my kids cleaned their plates without a single complaint.
This creamy marry me chicken pasta lives up to every bit of its reputation. The sauce is rich and velvety, the chicken stays juicy, and that combination of garlic and sun-dried tomatoes makes the whole kitchen smell incredible. It is the kind of meal that feels special but comes together with ingredients you probably already have on hand.
Table of Contents
Ingredients for Creamy Marry Me Chicken Pasta
I always keep these pantry staples stocked because this recipe has become a regular in our dinner rotation. Using freshly grated Parmesan and oil-packed sun-dried tomatoes makes a real difference in how the sauce turns out.
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts (cut into bite-size pieces)
- Salt and black pepper, to taste
- 3 cloves garlic, minced – I recommend fresh garlic here for the best flavor
- ½ cup sun-dried tomatoes, chopped (oil-packed, drained) – In my experience, oil-packed gives the sauce a richer depth than dry-packed
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- 1 cup low-sodium chicken broth
- 1 cup heavy cream – My preference is full-fat heavy cream for a sauce that stays thick and silky
- ¾ cup freshly grated Parmesan cheese, plus more for garnish – Pro tip: skip the pre-shredded kind, it does not melt as smoothly
- 8 oz penne or rigatoni pasta
- 2 cups baby spinach leaves
- Fresh basil or parsley, for garnish
If you enjoy creamy pasta dinners like this one, you might also love this Creamy Garlic Parmesan Chicken Pasta or this Best Creamy Garlic Parmesan Chicken Pasta for another weeknight favorite.
Step-by-Step Instructions
I recommend reading through all the steps before you start, since this recipe moves quickly once the skillet gets hot. Having everything prepped and measured ahead of time makes the whole process smooth and stress-free.
Step 1: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, about 10 to 11 minutes for penne. Before draining, scoop out ½ cup of the starchy pasta water and set it aside. Drain the pasta and set aside.
Step 2: Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper. Cook for 5 to 6 minutes, turning occasionally, until golden brown on the outside and cooked through to an internal temperature of 165°F. Remove the chicken and set it aside on a plate.
Step 3: In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Saute for about 1 minute until fragrant. Stir in the Italian seasoning and red pepper flakes if using. Watch the garlic closely here as it can burn quickly and turn bitter.
Step 4: Pour in the chicken broth and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Those bits are packed with flavor. Let the broth simmer for about 2 minutes to reduce slightly.
Step 5: Reduce heat to low. Stir in the heavy cream and Parmesan cheese, whisking steadily until the sauce is smooth and creamy. Do not let the sauce come to a boil or the cream may separate.
Step 6: Return the cooked chicken to the skillet and add the baby spinach. Simmer gently for 2 to 3 minutes until the spinach wilts and the sauce thickens slightly.
Step 7: Add the cooked pasta and toss everything together to coat evenly in the sauce. Add the reserved pasta water a splash at a time if the sauce needs loosening. Serve warm, topped with extra Parmesan and fresh basil or parsley.
For another satisfying one-pan chicken pasta night, check out this Creamy Crack Chicken Gnocchi or this hearty Stovetop Creamy Ground Beef Pasta.
What to Serve with Creamy Marry Me Chicken Pasta
The sauce is rich and creamy, so the best sides bring a bit of freshness, crunch, or brightness to balance the plate out nicely.
Garlic Bread: A crusty slice of homemade garlic bread is perfect for scooping up every last bit of that Parmesan cream sauce. It is a crowd-pleaser every single time.
Simple Green Salad: Toss mixed greens with a lemon vinaigrette for a bright, acidic contrast that cuts right through the richness of the pasta. Our Italian Grinder Salad Sandwich also makes a fun and flavorful companion if you want something heartier on the side.
Roasted Asparagus: A quick roast with olive oil, salt, and pepper adds a light, slightly crisp vegetable side without competing with the main dish flavors.
Steamed Broccoli: Simple, nutritious, and easy to throw together while the pasta is finishing on the stovetop. It adds a nice color contrast to the plate too.
Creamy Salmon Pasta: If you are hosting and want to serve a second pasta option alongside this dish, this Creamy Salmon Pasta is a beautiful pairing for a dinner party spread.
Storage & Serving Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta and sauce keep well together as one unit and reheat nicely the next day.
To reheat, warm gently on the stovetop over low heat and add a splash of milk or chicken broth to loosen the sauce back to its original creamy consistency. I recommend avoiding the microwave when possible as it tends to dry out the chicken.
This dish also works great for meal prep. Cook the sauce and chicken ahead of time, store them separately from the pasta, and combine everything fresh when you are ready to serve for the best texture and flavor.
FAQs
Can I use half-and-half instead of heavy cream?
You can, but the sauce will be thinner and less stable. For a rich, velvety result, heavy cream is the better choice.
Can I make this dish gluten-free?
Yes. Simply swap the pasta for your favorite certified gluten-free penne or rigatoni. Everything else in the recipe is naturally gluten-free.
Can I add mushrooms to this recipe?
Absolutely. Saute 1 cup of sliced cremini mushrooms with the garlic and sun-dried tomatoes in Step 3. Let them brown fully and release their moisture before adding the broth.
Conclusion
This creamy marry me chicken pasta is one of those recipes you will come back to again and again. It is easy enough for a weeknight but impressive enough to serve to guests. Give it a try tonight and see why it has earned such a devoted following in home kitchens everywhere. You will not be disappointed.
Creamy Marry Me Chicken Pasta
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente, about 10 to 11 minutes for penne. Before draining, reserve 1/2 cup of pasta water. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook for 5 to 6 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 165 degrees F. Remove chicken and set aside.
- In the same skillet, add minced garlic and chopped sun-dried tomatoes. Saute for 1 minute until fragrant. Stir in Italian seasoning and red pepper flakes if using. Watch the garlic closely to avoid burning.
- Pour in the chicken broth and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let simmer for about 2 minutes to reduce slightly.
- Reduce heat to low. Stir in the heavy cream and Parmesan cheese, whisking steadily until the sauce is smooth and creamy. Do not let the sauce boil.
- Return the cooked chicken to the skillet and add the baby spinach. Simmer gently for 2 to 3 minutes until the spinach wilts and the sauce thickens slightly.
- Add the cooked pasta and toss to coat evenly in the sauce. Add reserved pasta water a splash at a time if needed to loosen the sauce. Serve warm topped with extra Parmesan and fresh basil or parsley.
