Marry Me Chicken Pasta (One-Pan, Restaurant-Style Recipe)

What Is Marry Me Chicken Pasta?

Marry me chicken started as a simple stovetop chicken dinner in a creamy sun-dried tomato sauce, so good the story goes it could inspire a marriage proposal. The pasta version stretches that same sauce to coat a full pound of pasta, turning it from a plated entrée into a complete one-pan dinner.

The heart of the dish is a cream sauce built on chicken broth, heavy cream, parmesan, sun-dried tomatoes, garlic, and Italian herbs. Seared chicken gets sliced and nestled back into the sauce, then finished with a scatter of fresh basil. If you love this style of sauce, our Creamy Tuscan Pasta recipe is another quick weeknight option built the same way.

Why This Recipe Works

• The fond does the heavy lifting. Searing the chicken first leaves browned bits in the pan that dissolve into the sauce for real depth.
• Sun-dried tomatoes add concentrated flavor without a long simmer, since they’re already intensely flavored.
• Parmesan and pasta water build body. Freshly grated parmesan melts smoothly and adds salt and savoriness at once.
• One pan means better flavor, less cleanup. Everything, including the pasta, picks up flavor from the same skillet.

Ingredients You’ll Need

Equipment

• Large deep skillet or sauté pan (12-inch, with a lid if possible)
• Large pot for boiling pasta
• Meat thermometer
• Tongs
• Cutting board and sharp knife

How to Make Marry Me Chicken Pasta

Sear the Chicken

1. Pat the chicken breasts dry and season both sides with salt, pepper, and half the Italian seasoning.
2. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
3. Sear the chicken for 5 to 6 minutes per side, until deeply golden and cooked through, reaching 165°F at the thickest part. Remove and set aside.

Build the Sauce

4. In the same pan over medium heat, sauté the garlic for 30 seconds until fragrant, then add the sun-dried tomatoes and cook for 1 to 2 minutes.
5. Pour in the chicken broth, scraping up the browned bits from the bottom of the pan — this is where most of the flavor lives.
6. Stir in the heavy cream, remaining Italian seasoning, red pepper flakes, salt, and pepper. Simmer gently, then stir in the parmesan until melted and smooth. Let it simmer 3 to 4 minutes to thicken slightly.

Cook the Pasta

7. While the sauce simmers, cook the pasta in well-salted boiling water according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.

Bring It All Together

8. Slice the rested chicken into strips.
9. Add the drained pasta to the sauce and toss to coat, using reserved pasta water a splash at a time if needed.
10. Nestle the sliced chicken and any resting juices into the pasta and toss gently to combine.
11. Garnish with fresh basil and extra parmesan, and serve immediately.

Chef Tips for a Restaurant-Quality Sauce

• Let the chicken rest before slicing. Five minutes off the heat keeps the juices in the meat instead of on the cutting board. This is the same searing method we use in our meal prep chicken recipes, since it keeps the chicken juicy through reheating too.
• Add cheese off direct high heat. Stir it in over medium-low so it melts smoothly instead of clumping.
• Save more pasta water than you think you need. It’s easier to loosen a thick sauce than fix a thin one.
• Taste before you salt again. Parmesan and broth both carry salt.

Common Mistakes (and How to Avoid Them)

• Sauce looks broken or grainy: Usually caused by cream that got too hot too fast, or cold cheese dumped in all at once. Lower the heat and add cheese gradually.
• Chicken is dry: Overcooking past 165°F or slicing immediately instead of resting both dry out the meat.
• Sauce is too thin: Simmer a few extra minutes uncovered before adding the pasta.
• Sauce is too thick after sitting: Reheat gently and whisk in warm broth, cream, or reserved pasta water.
• Pasta tastes bland: Almost always traces back to under-salted pasta water.

Ingredient Substitutions

• No heavy cream: Half-and-half works, but simmer gently since it’s more prone to splitting.
• Dairy-free: Full-fat coconut milk or cashew cream can replace heavy cream; use a dairy-free parmesan alternative or nutritional yeast.
• No sun-dried tomatoes: Roasted red peppers add a similar sweet, concentrated flavor.
• Chicken thighs instead of breasts: Boneless, skinless thighs work well and stay juicier; cook to 165°F.
• Gluten-free: Use gluten-free pasta and confirm the broth is gluten-free.
• Lower calorie: Swap half the cream for extra broth and use light cream cheese for body.

What to Serve With Marry Me Chicken Pasta

• Garlic bread or a crusty baguette for scooping up extra sauce
• A simple arugula salad with lemon vinaigrette to cut the richness
• Roasted broccoli or green beans for a vegetable side
• A crisp white wine, such as Pinot Grigio or Sauvignon Blanc

Storage and Reheating

Food Safety Guidelines

Marry Me Chicken Pasta — Recipe Card

Prep Time10 minutes

Cook Time25 minutes

Total Time35 minutes

Servings4

CuisineItalian-American

CourseMain Dish

DifficultyEasy

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 12 oz penne pasta
• 1/2 cup chopped sun-dried tomatoes
• 4 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1 cup chicken broth
• 3/4 cup grated parmesan cheese
• 1 tbsp Italian seasoning, divided
• 1/2 tsp red pepper flakes
• 2 tbsp olive oil
• Salt and black pepper, to taste
• Fresh basil, for garnish

Instructions

1. Season and sear the chicken in olive oil, 5–6 minutes per side, to 165°F. Set aside.
2. Sauté garlic, then sun-dried tomatoes, in the same pan.
3. Deglaze with chicken broth, then stir in cream, seasoning, and parmesan. Simmer until thickened.
4. Cook pasta separately; reserve 1/2 cup pasta water.
5. Slice chicken. Toss pasta into the sauce, then add chicken back in.
6. Garnish with basil and parmesan; serve immediately.

Chef Tips

• Rest the chicken 5 minutes before slicing.
• Add parmesan gradually over medium-low heat to avoid a grainy sauce.

Notes

Leftovers keep 3–4 days refrigerated. Reheat gently with a splash of broth or cream to bring the sauce back together.

Variations

Swap in chicken thighs, use rigatoni instead of penne, or add spinach for extra color and nutrients.

Nutrition (estimated, per serving)

Calories	Protein	Carbs	Fat
~640 kcal	~42g	~46g	~32g

More Recipes You’ll Love

Looking for your next weeknight dinner? Browse more pasta recipes or explore the full lineup of dinner recipes on Fooden Recipes.

Frequently Asked Questions