Marry Me Chicken Pasta – Irresistibly Creamy 30-Minute Dinner
Need a quick, comforting dinner that feels a little special? This Marry Me Chicken Pasta brings together juicy chicken, perfectly cooked pasta, and a silky, creamy sauce in about 30 minutes. It’s the kind of meal that tastes restaurant-worthy, yet still fits into a busy weeknight. If you enjoy creamy chicken dinners, you might also like our Garlic Butter Chicken.
This creamy chicken pasta recipe is easy to pull off, even when you’re short on time. You’ll cook the chicken until golden, build a flavorful sauce in the same pan, then toss everything with pasta so every bite is coated and satisfying—no complicated steps and no hard-to-find ingredients. Marry Me Chicken Pasta is a perfect go-to when you want comfort food that still feels special.
Key Takeaways
- On the table in roughly 30 minutes from start to finish
- Tender chicken + pasta in a rich, creamy sauce
- Uses simple ingredients and one main skillet for the sauce
- Effortless for a casual evening, yet impressive when you’re hosting
- Great for leftovers (the sauce reheats well with a splash of liquid)
- Marry Me Chicken Pasta is weeknight-easy but tastes like a restaurant dinner
What You Need for Marry Me Chicken Pasta
This Marry Me Chicken Pasta comes together with a short list of staples: chicken, pasta, and a creamy sauce built with simple aromatics. The magic is in the balance—savory chicken, a creamy base, and bold flavor boosters that keep the sauce from tasting flat.
Why This Recipe Works
It works because everything builds in layers. You sear the chicken first to create flavor, then use the same pan to form the sauce—those browned bits help deepen the taste. Finally, pasta water (reserved before draining) helps the sauce cling to the noodles so the dish feels silky instead of heavy. This is one of the reasons Marry Me Chicken Pasta tastes so glossy and balanced.
Essential Ingredients
Think of the ingredients in three simple groups: chicken + pasta, creamy sauce base, and flavor boosters.
Chicken and Pasta
Use boneless, skinless chicken breasts for a leaner result, or thighs if you want extra tenderness. For pasta, penne or fettuccine are great choices because they hold onto creamy sauces well.
Creamy Sauce Base
The sauce gets its signature richness from heavy cream, butter, and Parmesan cheese. The cheese adds a salty, nutty depth and also helps thicken the sauce as it melts.
Flavor Boosters
Garlic, sun-dried tomatoes, and Italian seasoning bring the “wow” factor. Sun-dried tomatoes add a sweet-tangy punch that plays perfectly against the creamy sauce.
Kitchen Tools Required
You don’t need anything fancy: a large skillet for the chicken and sauce, a pot to boil the pasta, and a colander to drain. A pair of tongs is also helpful for tossing the pasta directly into the sauce without making a mess.
If you prefer lighter options, check out our Low Carb Chicken Recipe for another quick dinner idea.
How to Make Marry Me Chicken Pasta Step-by-Step
This method keeps things straightforward: cook the chicken, build the sauce in the same pan, then toss everything together with pasta until glossy and creamy. Once you try Marry Me Chicken Pasta this way, it becomes an easy repeat recipe.
Step 1: Season and Cook the Chicken
Season the chicken with salt, pepper, and your favorite herbs. Heat a skillet over medium-high heat with a bit of oil, then cook the chicken until golden and fully cooked. Transfer to a plate and let it rest before slicing—resting keeps the chicken juicy.
Tip: For best accuracy, cook the chicken until the thickest part reaches 165°F (74°C).
Step 2: Build the Flavorful Sauce
In the same skillet, sauté minced garlic briefly until fragrant, then add tomatoes and seasonings. Scrape the pan gently as you stir—those browned bits add extra flavor and make the sauce taste deeper.
“Great sauces taste layered. Build flavor step-by-step, then let it simmer just long enough to come together.”
Step 3: Create the Creamy Base
Lower the heat slightly, then stir in the cream and let it simmer until it thickens a bit. Add Parmesan gradually, stirring as it melts so the sauce stays smooth. Give it a final taste and adjust the seasoning with salt and pepper as needed. This is where Marry Me Chicken Pasta gets its signature creamy texture.
If you like an extra-rich finish, add a little more Parmesan and stir until the sauce turns glossy.
Step 4: Cook Your Pasta Perfectly
Boil the pasta in generously salted water and cook it until it’s just al dente. Before draining, reserve about 1 cup of pasta water—this helps loosen the sauce and makes it cling to the noodles.
- Cook the pasta in a spacious pot to ensure it cooks evenly.
- Save pasta water to fine-tune the sauce consistency.
- For the best Marry Me Chicken Pasta, keep the pasta al dente so it holds the sauce well.
Step 5: Bring Everything Together
Slice the rested chicken, add it back to the skillet, then toss in the pasta. If the sauce looks too thick, add a splash of reserved pasta water until it’s creamy and coats the pasta nicely. At this point, Marry Me Chicken Pasta should look silky and glossy.
Conclusion
This Marry Me Chicken Pasta is the kind of dinner that feels comforting, creamy, and special—without being complicated. In about 30 minutes, you get tender chicken, pasta, and a sauce that tastes rich but still balanced. If you want a reliable creamy dinner, Marry Me Chicken Pasta is one to keep on repeat.
Once you try it, you’ll see why it’s a repeat-worthy recipe. And if you want a quick dessert after dinner, try our Best Chocolate Mug Cake ready in just 5 minutes.
Marry Me Chicken Pasta – Creamy 30-Minute Dinner Recipe
Course: Sweets4
servings10
minutes20
minutes620
kcalIngredients
2 large boneless, skinless chicken breasts
8 oz (225g) penne or fettuccine pasta
2 tablespoons olive oil
3 cloves garlic, minced
½ cup sun-dried tomatoes, chopped
1 cup heavy cream
½ cup chicken broth
¾ cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes (optional)
Salt and black pepper to taste
Directions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.
- Season the Chicken: Pat the chicken breasts dry and season both sides with salt, black pepper, and Italian seasoning.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5–6 minutes per side until golden brown and fully cooked (internal temperature should reach 165°F / 74°C). Remove from the skillet and let it rest, then slice into strips.
- Build the Sauce Base: In the same skillet, reduce the heat to medium. Add minced garlic and sauté for about 30 seconds until fragrant. Stir in the chopped sun-dried tomatoes.
- Create the Creamy Sauce: Pour in the chicken broth and heavy cream. Let the mixture simmer for 3–5 minutes until slightly thickened. Stir in the grated Parmesan cheese until melted and smooth. Add red pepper flakes if desired.
- Combine Everything: Return the sliced chicken to the skillet. Add the cooked pasta and toss to coat in the sauce. If the sauce is too thick, add a splash of reserved pasta water until you reach your desired consistency.
- Finish and Serve: Taste and adjust seasoning if needed. Garnish with fresh basil or parsley and serve warm.
Notes
- Let the chicken rest for 5 minutes before slicing to keep it juicy.
- Do not overcook the pasta — al dente texture works best for creamy sauces.
- If the sauce becomes too thick, add a small splash of reserved pasta water to loosen it.
- For extra richness, stir in a little more Parmesan just before serving.
- Add spinach or mushrooms for additional flavor and texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop with a splash of cream or broth to refresh the sauce.
FAQ
Can I store leftovers?
Yes. Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently and add a splash of water, milk, or broth to bring the sauce back to a creamy texture. Marry Me Chicken Pasta reheats best on low heat to keep the sauce smooth.
Can I make it without heavy cream?
You can use half-and-half for a lighter sauce. Keep the heat low while simmering to help prevent the sauce from separating. If you make Marry Me Chicken Pasta this way, add the Parmesan gradually for the smoothest texture.
What pasta works best?
Penne, rigatoni, and fusilli hold creamy sauces well. Fettuccine also works if you prefer long pasta. No matter which you choose, Marry Me Chicken Pasta tastes best when the pasta is cooked al dente.
