Name: Irresistible Marry Me Chicken Pasta Recipe to Impress
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 tablespoons olive oil; 1 lb (450g) boneless, skinless chicken breasts, sliced into strips; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon paprika; 3 cloves garlic, minced; 1/2 cup sun-dried tomatoes, chopped; 1 cup chicken broth; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; 12 oz (340g) pasta of choice (penne, rigatoni, or fettuccine); Fresh basil, for garnish

This Marry Me Chicken Pasta is a rich, creamy, and comforting dish that brings bold Italian-inspired flavors straight to the table. Juicy strips of chicken are seared until golden and simmered in a luscious sauce made with sun-dried tomatoes, Parmesan, and herbs—then tossed with perfectly cooked pasta. It’s the kind of meal I like to make when I want to impress without spending hours in the kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil

1 lb (450g) boneless, skinless chicken breasts, sliced into strips

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon paprika

3 cloves garlic, minced

1/2 cup sun-dried tomatoes, chopped

1 cup chicken broth

1 cup heavy cream

1/2 cup grated Parmesan cheese

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

12 oz (340g) pasta of choice (penne, rigatoni, or fettuccine)

Fresh basil, for garnish

Directions

I start by cooking the pasta in salted boiling water according to the package instructions. Before draining, I reserve about ½ cup of pasta water.

While the pasta cooks, I heat olive oil in a large skillet over medium-high heat. Then I season the chicken strips with salt, pepper, and paprika and cook them for 4–5 minutes on each side until golden and fully cooked. Once done, I transfer them to a plate.

In the same skillet, I sauté the minced garlic and chopped sun-dried tomatoes for about a minute until the aroma intensifies.

I pour in the chicken broth, making sure to scrape up all the flavorful browned bits from the bottom of the pan. Then I stir in the heavy cream, Parmesan cheese, oregano, and thyme, letting the mixture simmer for 2–3 minutes until it thickens slightly.

I return the cooked chicken to the skillet, coat it well in the sauce, then add in the drained pasta. I stir everything together, adding a splash of the reserved pasta water to reach the perfect creamy consistency.

Finally, I garnish with fresh basil and serve it up hot.

Servings and timing

Servings: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: 520 kcal per serving

Variations

I sometimes swap the chicken for shrimp for a lighter seafood twist.

For a spicy kick, I add a pinch of red pepper flakes to the sauce.

I’ve also made it with spinach stirred in at the end—it adds freshness and extra nutrition.

To make it dairy-free, I use coconut cream and nutritional yeast instead of heavy cream and Parmesan.

For a gluten-free version, I simply use gluten-free pasta.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of chicken broth or cream to bring back the sauce’s creaminess. I usually reheat it gently on the stove, but it also works well in the microwave in 30-second intervals, stirring in between.

FAQs

What type of pasta works best with this recipe?

I prefer using penne, rigatoni, or fettuccine since they hold onto the creamy sauce beautifully. But any pasta I have on hand usually works just fine.

Can I make this dish ahead of time?

Yes, I sometimes prep the sauce and chicken a day in advance and store them separately. I just reheat and combine with freshly cooked pasta when I’m ready to serve.

Is this dish freezer-friendly?

Cream-based sauces can separate when frozen, so I don’t recommend freezing this dish. It’s best enjoyed fresh or refrigerated for a few days.

Can I use chicken thighs instead of breasts?

Absolutely—I like using boneless, skinless chicken thighs for even more flavor. They stay juicy and tender and cook in about the same time.

How do I thicken the sauce if it’s too runny?

If my sauce isn’t thick enough, I simmer it a bit longer or add a bit more Parmesan cheese. A splash of the starchy pasta water also helps emulsify the sauce.

Conclusion

This Marry Me Chicken Pasta is one of my go-to recipes for a quick, hearty, and flavorful meal. It feels special but is easy enough for any day of the week. Whether I’m making dinner for guests or just indulging in some comfort food, this creamy pasta dish never lets me down.

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