Marry Me Chicken Pasta

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Marry Me Chicken Pasta is the kind of meal that makes everyone fall in love at first bite! It’s creamy, rich, and bursting with flavor. Tender bites of chicken are tossed with orecchiette pasta in a luscious sun-dried tomato and Parmesan cream sauce that’s pure magic. The sauce has just the right touch of heat, a hint of garlic, and a silky texture that clings to every piece of pasta.

It’s simple enough for a weeknight but feels fancy enough for date night, the name says it all!

Marry Me Chicken Pasta cooking in a large skillet.

Table of Contents

From the very first forkful, you’ll fall for the layers of flavor in this marry me chicken pasta. The sauce is creamy and garlicky, with a little tang from the sun-dried tomatoes and a subtle heat from the red pepper flakes. It’s a meal that turns an ordinary evening into something a little special.

Pair it with a crisp green salad or some crusty bread to soak up every last drop of sauce, you’ll be glad you did!

If you love this kind of comfort food, be sure to check out my One-Pot Bruschetta Chicken Pasta and Butternut Squash Risotto, both are just as crave-worthy and perfect for an easy weeknight win.

Why This Recipe Works

Big flavor, little effort: Every ingredient pulls its weight, from smoky paprika on the chicken to the tangy sun-dried tomatoes, creating layers of flavor with minimal prep.
Creamy without being heavy: The combination of milk and Parmesan gives a silky, light sauce that still feels indulgent (no heavy cream required!).
Perfect pasta pairing: The orecchiette holds onto all that creamy, garlicky goodness so you get the perfect bite every time.
Restaurant-worthy results: It looks and tastes like something from your favorite Italian spot, but comes together in less than 30 minutes, no reservations needed.

Jordan

Ingredients You’ll Need

Small bowls with ingredients like spices, pasta, chicken and olive oil.

Olive oil & butter: The combo gives rich flavor and helps the chicken brown beautifully.
Chicken breasts: Boneless skinless chicken breasts work best. Cut into even cubes for quick, uniform cooking. You can also use chicken thighs for a juicier option.
Kosher salt, black pepper & smoked paprika: These seasonings bring out the best in the chicken.
Garlic: Freshly minced garlic infuses the sauce with amazing flavor.
Sun-dried tomatoes: Use the kind packed in oil for richer flavor. Finely dice them so they blend into the sauce.
Crushed red pepper flakes: Add a gentle heat that balances the creamy sauce, use more or less to taste.
Oregano & thyme: Classic Italian herbs that add savory depth. Dried versions work perfectly here.
All-purpose flour: Thickens the sauce into that perfect, silky consistency.
White cooking wine: Deglazes the pan and lifts all those flavorful brown bits. You can sub chicken broth if you prefer no alcohol.
Milk: 2% or whole milk keeps the sauce light but still creamy. For extra richness, use half-and-half or heavy cream.
Fresh basil: Adds a bright, fresh note that balances the creaminess, save some for garnish!
Parmesan cheese: Freshly grated is key, it melts smoothly and adds salty umami flavor.
Orecchiette pasta: Its cup-like shape holds the sauce beautifully, but any short pasta (penne, rigatoni, or rotini) works great.
Reserved pasta water: The secret to a silky, glossy sauce that clings to every bite. Don’t forget to save some before draining!

*For a detailed list of instructions, ingredients and measurements, please reference the recipe card down below.

Substitutions And Variations

Protein options: Swap chicken for shrimp, turkey, or even crispy tofu for a vegetarian twist.
Cheese: Try Pecorino Romano or Asiago instead of Parmesan for a sharper, tangy flavor.
Pasta variations: Use cheese-filled tortellini, penne, or cavatappi, anything that holds the sauce well.
Creamy add-ins: Stir in a spoonful of cream cheese or mascarpone for an extra rich, silky sauce.
Veggie boost: Toss in baby spinach, roasted red peppers, or sautéed mushrooms for added color and flavor.

How to Make Marry Me Chicken Pasta

Boil the pasta: Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente (it will finish in the sauce). Reserve ½ cup pasta water before draining.

Pieces of chicken tossed with seasoning in a bowl.

Season the chicken: Meanwhile, pat the chicken dry and season generously with salt, pepper, and smoked paprika.

Cooking chunks of chicken in a large skillet.

Cook the chicken: Heat olive oil and butter in a large skillet or Dutch oven over medium-high heat. Sear chicken for 3–4 minutes per side until golden and cooked through (165°F). Transfer to a plate to rest while you make the sauce.

Sautéing seasonings with sun-dried tomatoes and flour.

Sauté: In the same pan, sauté the garlic with the sun-dried tomatoes until fragrant, about one minute. Mix in the red pepper flakes, oregano, and thyme. Then whisk in the flour and cook for 2-3 minutes to create a roux.

Stirring together a marry me chicken sauce in a large skillet.

Make the sauce: Pour in the white wine, scraping up any brown bits, and simmer 1–2 minutes until reduced by half. Lower heat, stir in milk, basil, and Parmesan, and simmer 5 minutes until slightly thickened.

Toss sauce and pasta: Add the pasta to the sauce with the reserved pasta water as needed to create a glossy emulsion. Toss until the pasta is fully coated.

Marry me chicken pasta in a skillet with a wooden spoon.

Add chicken: Nestle the chicken into the pan and spoon some of the sauce over top.

Marry Me Chicken Pasta served in a bowl.

Serve: Garnish with fresh basil just before serving. Top with more Parmesan and a crack of black pepper.

How to Serve

Here are some tasty options for serving your Marry Me Chicken Pasta:

Classic comfort: Serve right from the pan with a sprinkle of extra Parmesan and fresh basil, perfect for a cozy weeknight dinner.
Family-style feast: Pair with garlic bread or a warm baguette to soak up every bit of that creamy sauce.
Veggie boost: Add a side of air fryer asparagus, sautéed green beans, or a chopped vegetable salad for a balanced plate.

Recipe FAQs

Can I make this ahead of time?

You can prep the chicken and sauce in advance, but it’s best to combine with pasta right before serving for the creamiest texture.

Can I make it gluten-free?

Yes, use gluten-free pasta and ensure your flour for the roux is a gluten-free blend.

What’s the best way to reheat leftovers?

Gently warm on the stovetop over low heat, adding a splash of pasta water or milk to keep the sauce creamy.

Marry Me Chicken Pasta served in a bowl with a fork.

More Quick Weeknight Dinner Recipes

One-Pan Chicken and Peppers
Trader Joe’s Sheet Pan Chicken Thighs
Linguine with Clam Sauce
Oven Baked Salmon in Foil

If you tried this Marry Me Chicken Pasta recipe or any other recipe on my blog please leave a 🌟star rating and tell me how it went in the 📝 comments below. I love hearing from you!