What happens when tender chicken, pasta, sun-dried tomatoes, Parmesan, garlic, and a creamy tomato sauce all end up in the same bowl? Apparently, marriage proposals. At least that’s the idea behind the original naming.
Whether anyone actually gets engaged over dinner is between you and your significant other, but I can confirm this version, Marry Me Chicken Pasta, is rich, creamy, savory, and very capable of making a regular weeknight feel a little less regular.
Instead of leaving the chicken whole, we cut it into bite-size pieces so it cooks quickly and gets coated in sauce from every angle. Add pasta and suddenly the famous chicken dish becomes a complete dinner.
Why This Version Works
This isn’t just Marry Me Chicken with pasta tossed in as an afterthought. Bite-size chicken cooks quickly and gives you more browned edges. Tomato paste and garlic add depth to the sauce, while cream and Parmesan keep everything rich and silky. Sun-dried tomatoes bring a little tang and sweetness so the sauce doesn’t feel too heavy. Everything comes together quickly, this is exactly the kind of dinner that looks like you put in more effort than you actually did.
Ingredients
- Chicken breasts
- Sea salt
- Black pepper
- Olive oil
- Butter
- Garlic
- Tomato paste
- Flour
- Chicken broth
- Heavy cream
- Parmesan cheese
- Sun-dried tomatoes
- Italian seasoning
- Red pepper flakes
- Rigatoni pasta
- Fresh basil
The Process
- Sear the Chicken
Season the chicken and sear it in a hot skillet until golden and cooked through, about 6–8 minutes. Work in batches if needed so the chicken browns instead of steaming. Transfer it to a plate while you build the sauce. - Start the Sauce
Melt the butter in the same skillet, then add the garlic and tomato paste. Cook briefly until everything smells like dinner is about to get very good.
Stir in the flour and cook for another minute to create the base for the sauce. - Make It Creamy
Slowly whisk in the chicken broth and cream. Let the sauce simmer until it starts to thicken, then stir in the Parmesan, sun-dried tomatoes, and seasonings. - Bring Everything Together
Cook the pasta until just tender, reserving a little pasta water before draining.
Add the pasta and chicken to the sauce and toss until everything is coated. If the sauce gets too thick, add a splash of reserved pasta water until it loosens back up. - Finish and Serve
Top with fresh basil and a little extra Parmesan.
Why it is Different
- Bite-size chicken: Faster to cook and easier to eat with the pasta.
- Pasta built into the meal: No need to figure out a separate starch or side.
- Tomato-garlic base: Tomato paste gives the cream sauce more depth and color.
- Sun-dried tomatoes: They add concentrated tomato flavor and a little tang.
- Parmesan finish: Helps thicken the sauce and gives it that salty, savory edge.
Storage and Reheating
To store: Transfer leftovers to shallow, airtight containers and refrigerate within 2 hours of cooking, or 1 hour if the temperature is above 90°F. Keep refrigerated for up to 3–4 days.
On the stovetop: Add the pasta to a skillet with a splash of chicken broth or milk. Warm over medium-low heat, stirring gently and adding a little more liquid as needed to loosen the sauce. Avoid high heat, which can cause the creamy Parmesan sauce to separate. Heat until the chicken and pasta reach 165°F throughout.
In the microwave: Place a portion in a microwave-safe bowl, add a splash of broth or milk, and cover loosely. Heat in short intervals, stirring between each, until heated throughout. Let stand briefly, then check that it reaches 165°F. Finish with fresh basil if you have some.
Print
Marry Me Chicken Pasta Dinner
- Total Time: 35 min
- Yield: 4 servings 1x
Description
Creamy Marry Me Chicken Pasta with tender chicken, sun-dried tomatoes, Parmesan, garlic, and a rich tomato-cream sauce. A cozy, flavorful dinner that feels special but still works for a weeknight.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 tablespoon all-purpose flour
- 1 ½ cups chicken broth
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- ½ cup sun-dried tomatoes, chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- 12 ounces rigatoni pasta
- Fresh basil, for garnish
Instructions
- Season the chicken. Pat the chicken dry with paper towels, then season with salt and black pepper.
- Sear the chicken. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook, without moving it too much, until golden and cooked through, about 6–8 minutes total. Transfer to a plate.
- Start the sauce. Reduce the heat to medium and melt the butter in the same skillet. Add the garlic and cook for about 30 seconds, just until fragrant. Stir in the tomato paste and cook for 1 minute.
- Build the cream sauce. Sprinkle in the flour and whisk until smooth. Slowly pour in the chicken broth and heavy cream, whisking as you go. Bring to a gentle simmer and cook for about 5 minutes, stirring occasionally, until the sauce begins to thicken.
- Add the flavor. Stir in the Parmesan, sun-dried tomatoes, Italian seasoning, and red pepper flakes. Taste and adjust the salt and pepper as needed.
- Cook the pasta. Meanwhile, cook the rigatoni according to the package directions until al dente. Before draining, reserve about 1 cup of pasta water.
- Bring it all together. Return the chicken and any juices to the skillet. Add the drained rigatoni and toss until everything is coated in the sauce. Add a splash of reserved pasta water if needed to loosen the sauce.
- Finish and serve. Cook for another minute or two until everything is heated through. Top with fresh basil and extra Parmesan and serve immediately.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Italian
Marry Me Chicken Pasta Recipe
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