Creamy Marry Me Chicken Pasta Recipe

Marry me chicken pasta is creamy, subtly smoky, and studded with sun‑dried tomatoes and freshly grated Parmesan. Tender pieces of chicken and penne are tossed in one skillet with a rich, silky sauce made from a few pantry staples. This dish comes together in about 30 minutes and elevates an ordinary weeknight with minimal fuss.

Key Ingredients

All ingredient amounts are listed in the recipe card below. Here are the highlights and why they matter.

Chicken breasts: Cut into even bite‑size pieces so they cook quickly and pick up the seasonings. You can substitute thighs if you prefer a richer flavor; they will need slightly more time to cook.

Smoked paprika: Adds subtle smokiness and depth without using wine. Regular paprika will work if that’s what you have, but smoked paprika is the flavor anchor in this version.

Tomato paste: Browning the paste in the skillet for about a minute removes the raw taste and concentrates the tomato flavor. Don’t skip this step—it makes a big difference.

Sun‑dried tomatoes: Finely chopped tomatoes packed in oil blend into the sauce and distribute their tang across every bite. If you only have sun‑dried tomato paste, a small amount will work too but the sauce will be smoother and lose some texture.

Heavy cream: Provides the fat and body that let the sauce cling to pasta. Lighter milks or half‑and‑half often thin out or separate when heated; heavy cream is the most reliable choice.

Parmesan cheese: Freshly grated from a block melts smoothly and creates a silky finish. Pre‑shredded Parmesan contains additives that prevent the same melty texture.

Penne pasta: The ridges and hollow center trap sauce so every bite is saucy. Rigatoni or farfalle are acceptable substitutes if you prefer.

How to Make Marry Me Chicken Pasta

Quick note: Use a large nonstick or stainless skillet and keep the heat at medium to avoid scorching the tomato paste or cream.

1. Cook the pasta: Bring a large pot of salted water to a boil and cook the penne until al dente according to package directions. Reserve about 1/2 cup of the pasta water before draining; it’s useful for loosening the sauce if needed.
2. Brown the chicken: Heat olive oil and butter in a large skillet over medium heat. Add the seasoned chicken pieces (Italian seasoning, smoked paprika, red pepper flakes, garlic powder, salt, and pepper) and cook for 5–7 minutes, stirring occasionally, until golden and cooked through. Remove the chicken and set aside to keep it juicy.
3. Sauté the aromatics: In the same skillet, add the chopped onion and cook 2–3 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Scrape up any browned bits from the bottom of the pan; they carry a lot of flavor.
4. Cook the tomato paste: Stir in the tomato paste and let it cook for about a minute, allowing it to darken slightly. This concentrates its flavor and removes any raw tang.
5. Make the sauce: Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the grated Parmesan and the chopped sun‑dried tomatoes, and simmer 2–3 minutes until the sauce thickens and becomes glossy. Keep the heat low so the cream stays stable.
6. Toss everything together: Return the chicken to the skillet and add the drained pasta. Toss until the pasta is well coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Taste and adjust seasoning, then garnish with fresh basil or parsley and serve immediately.