If you’ve been around here a while, you know I’m all about cozy dinners that taste special but don’t take all night. This Marry Me Chicken Pasta is rich and creamy, and honestly one of my go-tos in the dinner rotation when I want something easy and impressive.
This easy recipe gets its name because, well, people joke it’s so good it could lead to a proposal! It’s absolutely delicious and feels a little fancy but still weeknight-easy. The combo of juicy chicken, creamy sauce, and pasta hits all the comfort food notes without any fuss.
It’s perfect for date night, a family dinner, or those nights when you just want something that makes everyone stop and say, “Wow.”
You’ll also enjoy my Mediterranean Chicken Skillet, Creamy Boursin Pasta and Creamy Chicken and Mushroom Pasta
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Why you’ll love this recipe
Get ready to fall in love with this pasta!
- Creamy. That dreamy sauce made with half and half and parmesan coats every bite of pasta – total comfort food vibes.
- Easy. Nothing fancy here! Simple ingredients, quick steps, and dinner’s on the table in about 30 minutes.
- Romantic. A pasta dish that looks straight out of a restaurant but is totally weeknight-friendly. Perfect for date night or when you just want to treat yourself.
- Adaptable. Use your favorite pasta shape, toss in extra veggies, or swap the protein – this one’s easy to make your own.
For a crispy chicken option (no creamy sauce involved), check out baked chicken cutlets.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
- Chicken breasts. Boneless, skinless chicken breasts are perfect here because they cook up tender and soak in all that creamy sauce. You can use chicken thighs if you’d rather go juicy and rich. Just make sure whatever you use is cut into even pieces so it cooks quickly and evenly.
- Sun-dried tomatoes. Bring a tangy, concentrated tomato flavor that makes the sauce rich and flavorful. You can buy them already sliced into strips sometimes, too. Make sure they’re packed in oil and drained before using. You can also use roasted red peppers if you’re out.
- Garlic. Gives a bold, savory punch to the sauce. Fresh cloves are best, but 1 teaspoon of garlic powder can stand in if needed.
- Italian seasoning. A blend of herbs that ties the flavors together. You can make your own with equal parts basil, oregano, and thyme if you don’t have a premade mix.
- Chicken broth. Helps create the base of the sauce and adds depth. Low sodium is great so you can control the salt. Vegetable broth also works fine if that’s what you have on hand.
- Half and half. Makes the sauce creamy and smooth without being too heavy. You can use heavy cream if you want an extra-rich version or whole milk if you want to lighten it up a little.
- Parmesan cheese. Melts into the sauce for a nutty, cheesy flavor. Freshly grated is best for smooth melting. You can also use pecorino romano for a saltier twist.
- Baby spinach. Adds a pop of color and freshness. Roughly chop it so it wilts evenly.
- Pasta. Penne is classic, but any short pasta like rotini, rigatoni, or fusilli will work. Use what you have on hand – just make sure it’s cooked al dente so it holds up in the sauce.
How to make Marry Me Chicken Pasta
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped: Cut chicken into bite-sized pieces. Slice sun-dried tomatoes. Roughly chop the spinach. Grate parmesan. Measure out broth, half and half, and tomato paste. Bring a large pot of salted water to a boil for the pasta.
Boil the pasta: Cook pasta according to package directions until al dente. Drain, reserving about ½ cup pasta water. Set aside.
Cook the chicken: Season chicken with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-6 minutes. Remove and set aside.
Chicken Temperature: Chicken is done when the internal temperature reaches 165°F. Use a meat thermometer (affiliate link) in the thickest part.
Make the sauce: In the same skillet, add another tablespoon of oil. Sauté the onions til softened, then add the garlic, sun dried tomatoes and Italian seasoning. Stir for 1 minute to release flavor. Add tomato paste and chicken broth, stirring until smooth. Reduce the heat to medium-low.
Make it creamy: Pour in half and half and stir until the sauce is well combined. Add parmesan cheese and stir until melted and smooth.
Add the greens: Stir in chopped spinach until wilted.
Combine everything: Return the chicken and cooked pasta back to the skillet. Toss to coat. If needed, add a 1/4 cup of reserved pasta water to loosen the sauce. Taste and season with additional salt and pepper, if needed.
Serve: Spoon into bowls, top with extra parmesan and devour.
Troubleshooting Guide – Common Problems and Solutions
- Sauce too thin. Let it simmer a few more minutes to reduce, or stir in extra parmesan or add a splash of cream to help it thicken up.
- Sauce too thick. Add a little pasta water or chicken broth until it’s silky and coats the pasta perfectly.
- Cheese clumping. Turn the heat down and add the parmesan a little at a time, stirring constantly so it melts smoothly.
- Not enough flavor. Taste before serving and bump up the Italian seasoning, parmesan, or salt until it’s just right.
Frequently Asked Questions
Can I use chicken thighs instead?
Yes! Boneless, skinless thighs will add extra flavor and tenderness.
Can I use a different protein?
Yes! Try shrimp or Italian sausage for a fun twist.
Can I add more veggies?
Sure! Mushrooms, zucchini, or roasted red peppers mix in beautifully.
Kylee’s Notes
- Cut chicken evenly so it cooks quickly and evenly.
- Don’t skip the tomato paste – it gives the sauce depth.
- Reserve pasta water to adjust the sauce consistency.
- Stir parmesan in slowly so it melts smoothly.
- Add spinach at the end so it stays bright and fresh.
- Sprinkle with fresh basil before serving if you wish!
- Spice it up a little – add some red pepper flakes with the sun-dried tomatoes.
How to store leftovers
Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Warm leftovers gently on the stove over low heat, adding a splash of broth, milk, or half and half to bring the sauce back to life. Stir often so it stays creamy and smooth.
If you’re using the microwave, heat in short bursts (30 seconds at a time), stirring between each round to avoid hot spots or overcooking the chicken.
Want it extra creamy again? Sprinkle in a little parmesan right before serving, it gives it a fresh, cheesy finish.
More recipes to love:
Want more Easy Pasta Recipes?
- Chicken Alfredo Pasta Bake. a creamy, cheesy, family-friendly dinner made with pantry staples. Perfect for weeknights or make-ahead!
- Pumpkin Pasta. A delicious and comforting pasta dish made with canned pumpkin, cream, sage, and garlic. Perfect for a cozy dinner or special occasion!
- Chicken Parmesan Pasta. Tender chicken, penne, marinara, and plenty of melty cheese baked in one skillet for a cozy weeknight dinner!
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Marry Me Chicken Pasta
Ingredients
- 1.5 lb chicken breasts (cut into bite-sized pieces)
- 3/4 cup sun-dried tomatoes (sliced (packed in oil, drained))
- 1 cup parmesan cheese (grated)
- ½ cup onion (diced)
- 2 cloves garlic (minced)
- 1.5 cups half and half
- 1.5 cups chicken broth
- 1 tablespoon tomato paste
- 12 ounces pasta (penne or any short pasta)
- salt and pepper (to taste)
- 2 tablespoons olive oil (divided)
- 1 teaspoon Italian seasoning
- 2 cups baby spinach (chopped roughly (about 2oz))
Optional:
- extra parmesan ( for serving)
Directions
- Get prepped: Cut 1.5 lb chicken breasts into bite-sized pieces. Slice 3/4 cup sun-dried tomatoes. Dice ½ cup onion. Mince 2 cloves garlic. Grate 1 cup parmesan cheese. Measure out 1.5 cups chicken broth, 1.5 cups half and half, and 1 tablespoon tomato paste. Bring a large pot of salted water to a boil for the pasta.
- Cook the pasta: Cook 12 ounces pasta according to package directions until al dente. Drain, reserving about ½ cup pasta water. Set aside.
- Cook the chicken: Season 1.5 lb chicken breasts with salt and pepper. Heat 1 tablespoon of 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5-6 minutes. Remove and set aside.
- Make the sauce: In the same skillet, add another tablespoon of 2 tablespoons olive oil. Sauté the onions til softened, then add 3/4 cup sun-dried tomatoes, 2 cloves garlic, and 1 teaspoon Italian seasoning. Stir for 1 minute to release flavor. Add 1 tablespoon tomato paste and 1.5 cups chicken broth, stirring until smooth. Reduce heat to medium-low.
- Make it creamy: Pour in half and half and stir until the sauce is well combined. Add parmesan cheese and stir until melted and smooth.
- Add the greens: Stir in chopped 2 cups baby spinach until wilted.
- Combine everything: Add chicken and pasta back to the skillet. Toss to coat. If needed, add a splash of reserved pasta water to loosen the sauce. Taste and season with additional salt and pepper, if needed.
- Serve: Scoop into bowls, top with extra parmesan and devour.extra parmesan
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Notes
- Cut chicken evenly so it cooks quickly and evenly.
- Don’t skip the tomato paste – it gives the sauce depth.
- Reserve pasta water to adjust the sauce consistency.
- Stir parmesan in slowly so it melts smoothly.
- Add spinach at the end so it stays bright and fresh.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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