Dinner

Tasty Marry Me Chicken Pasta Recipe

ByMarina Montclair February 1, 2026February 1, 2026

Introduction

Tasty Marry Me Chicken Pasta is a creamy, flavorful dish that’s perfect for a weeknight dinner or a special occasion. With tender chicken, sun-dried tomatoes, and a rich Parmesan cream sauce, it’s sure to impress anyone at your table.

A close-up view of a wooden bowl filled with creamy penne pasta layered with grilled pieces of chicken on top. The pasta is coated in a white sauce mixed with wilted green spinach leaves, giving the dish a creamy and slightly leafy texture. Scattered throughout are several pieces of dark red sun-dried tomatoes adding a rich contrast. Fresh bright green basil leaves are placed on top, adding a fresh pop of color. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
1.5 lb boneless skinless chicken (pounded to even thickness)
0.5 tsp salt
0.25 tsp pepper
10 oz penne pasta
1 cup drained sun-dried tomatoes (oil-packed for best flavor)
3 tbsp butter
2 cups chicken broth
2 tsp dried Italian seasoning
1 cup grated Parmesan cheese
1 tsp paprika
1 cup heavy cream (room temperature)
3 tbsp flour
2 tsp minced garlic (fresh preferred)
fresh basil (torn just before serving)

Instructions

Step 1: Boil the penne pasta in a large pot of salted water according to package instructions until al dente. Drain the pasta and set it aside while you prepare the chicken and sauce.
Step 2: Cut the chicken into 1-inch bite-sized pieces and season them with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken pieces and cook for 6–8 minutes until they are no longer pink and cooked through. Transfer the cooked chicken to a plate and set aside.
Step 3: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the flour to make a paste.
Step 4: Gradually whisk in the chicken broth, then add the heavy cream and grated Parmesan cheese, stirring until smooth. Stir in the drained sun-dried tomatoes, paprika, and Italian seasoning. Let the sauce simmer for a few minutes until it thickens.
Step 5: Add the cooked chicken and drained pasta to the sauce in the skillet. Stir everything together to coat well in the creamy sauce. Taste and season with additional salt and pepper if needed.
Step 6: Garnish the finished dish with torn fresh basil leaves and, if desired, a sprinkle of additional Parmesan cheese just before serving.

Tips & Variations

Use oil-packed sun-dried tomatoes for a richer flavor in the sauce.
Try substituting penne with rigatoni or fusilli for a different pasta shape.
Add sautéed mushrooms or spinach for an extra vegetable boost.
For a lighter version, substitute half the heavy cream with milk.

Storage

Store leftover chicken pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or broth to loosen the sauce if it has thickened.

How to Serve

A close-up view of a plate filled with creamy pasta featuring short tube-shaped noodles coated in a smooth white sauce, layered with pieces of browned and seasoned chicken scattered on top. There are dark green spinach leaves mixed throughout the pasta, and small pieces of sun-dried tomatoes add bursts of deep red color, dispersed evenly on the dish. Fresh, bright green basil leaves are placed on top as garnish, and some black pepper flakes are sprinkled over the entire dish. The plate is white, and the background shows a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried herbs instead of fresh basil?

Yes, dried basil can be used, but add it earlier in the cooking process to allow the flavor to develop. Fresh basil added at the end gives a brighter, fresher taste.

Is it possible to make this dish gluten-free?

Absolutely. Use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the sauce.

Marina Montclair