Marry Me Chicken Pasta is creamy penne with tender chicken, sun dried tomatoes, and a garlicky Parmesan sauce that clings to every bite. It’s rich in the way you want pasta to be rich, but it still tastes balanced because of the tomatoes and a little heat.

My take keeps the sauce smooth and thick without getting heavy or gluey, and I like adding spinach right at the end so it stays bright and soft. The combo of garlic, Parmesan, and those sweet-tart tomatoes is the whole point here, and I don’t mess with it.

I make this when I want a real dinner that doesn’t need a bunch of side dishes. It’s especially nice with a simple salad and a warm piece of bread, and it holds up well if you’re feeding hungry people.

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Why You’ll Love This Recipe

Weeknight Friendly: It’s straightforward and doesn’t ask you to juggle a dozen moving parts. Dinner feels a lot more doable with this one.

Rich, Not Fussy: The sauce tastes like something you’d order out, but it’s made with normal grocery store ingredients.

Good Chicken Every Time: Lightly coating the chicken helps it brown nicely and keeps it from tasting bland next to the creamy sauce.

Restaurant-Style Sauce: Sun dried tomatoes, garlic, and Parmesan make a sauce that actually tastes like something, not just cream.

Easy to Adjust: You can make it a little lighter, a little spicier, or add extra veggies without changing the whole recipe.

Ingredients You’ll Need

Pasta

Penne pasta: Penne is my go-to because it holds onto the sauce, especially inside the tubes. Other short shapes like rigatoni or ziti work too.

Kosher salt: Don’t skip salting the pasta water. It’s the easiest way to keep the final dish from tasting flat.

Chicken

Boneless skinless chicken breasts: I like slicing them into thin cutlets so they cook fast and stay tender. Thighs work great too if you want them a little juicier.
Kosher salt: Season the chicken well since it’s doing a lot of the heavy lifting in this pasta.

Black pepper: Freshly ground is nice here, but use what you have.
Garlic powder: This gives the chicken a steady garlic flavor even before it hits the sauce.
Italian seasoning: I use a basic dried blend. If yours is heavy on rosemary, go a little lighter.

Paprika: Mostly for warmth and color. Smoked paprika is fine if you like it.
All purpose flour: Just a light coating helps the chicken brown and gives the sauce a little body from the pan drippings.

Sauce

Olive oil: Use a regular olive oil you cook with. Nothing fancy needed.

Unsalted butter: Butter makes the sauce taste fuller and helps the garlic cook gently without scorching.
Garlic: Fresh is best here. Jarred garlic can taste a little sharp in a creamy sauce.
Sun dried tomatoes: I like the jarred kind packed in oil, drained well. Slice them so you get a little in every forkful.

Red pepper flakes: This adds a small kick that keeps the sauce from tasting one-note. You can keep it mild or bump it up.
Low sodium chicken broth: Low sodium gives you control, especially since Parmesan brings salt too.
Heavy cream: This is what makes the sauce creamy and stable. Half and half works, but it usually needs a little longer to simmer and thicken.

Parmesan cheese: Grate it yourself if you can, since it melts smoother. The pre-grated stuff can stay a little grainy.
Baby spinach: It wilts fast and makes the whole dish feel a little less heavy. If you only have regular spinach, just chop it first.

Finish

Fresh basil: I really like basil here with the sun dried tomatoes. Stir it in right at the end so it stays fresh.

Fresh parsley: More for a clean, herby finish than big flavor. It’s a nice touch if you have it.
Extra Parmesan: Always a good idea at the table. Let people add what they want.
Salt: Taste at the end and adjust. Parmesan and broth brands vary a lot.

Recipe Instructions

Cook the pasta: Bring a large pot of water to a boil and salt it well. Cook the pasta until al dente, then reserve about 1 cup of pasta water and drain.

Season the chicken: Slice the chicken into thin cutlets. Toss with salt, pepper, garlic powder, Italian seasoning, paprika, and flour until lightly coated.
Cook the chicken: Heat the olive oil and butter in a large skillet over medium-high heat. Cook the chicken until browned and cooked through, then transfer to a plate.

Cook the garlic: Reduce the heat to medium. Add the garlic and cook just until fragrant.
Add the tomatoes: Stir in the sun dried tomatoes and red pepper flakes.
Simmer the broth: Pour in the chicken broth and simmer to reduce slightly, scraping up the browned bits from the bottom of the pan.

Add cream and Parmesan: Stir in the heavy cream and Parmesan. Simmer until the sauce is smooth and thickened.
Wilt the spinach: Add the spinach and cook just until wilted.

Toss everything: Return the chicken to the skillet and coat it in the sauce. Add the cooked pasta and toss to combine, loosening with reserved pasta water as needed.

Finish and serve: Taste and adjust salt, then top with basil, parsley, and extra Parmesan. Serve hot.

Some of my tips!

This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.

Recipe Tips & Tricks

Slice the chicken thin. Thin cutlets cook fast and stay tender. If the pieces are thick, the outside can brown before the inside is done.

Keep the garlic moving. Garlic can go from fragrant to bitter pretty quickly, especially in a hot skillet. As soon as you smell it, move on to the next step.

Use the pasta water on purpose. A splash or two helps the sauce loosen up and cling to the pasta instead of sitting in the bottom of the pan. Add a little at a time so you don’t over-thin it.

Grate your own Parmesan if you can. It melts smoother and tastes cleaner in a cream sauce. If the sauce looks a little grainy, lower the heat and stir gently.

Don’t overcook the spinach. Add it at the end and let it just wilt. It stays greener and doesn’t water down the sauce as much.

Make some touches!

There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.

Serving Suggestions

Salad: A simple romaine or arugula salad with lemony dressing is nice with this. I usually keep it sharp and not creamy.

Bread: Garlic bread, a crusty loaf, or soft breadsticks are all good for the extra sauce. Warm bread is worth it here.
Vegetables: Roasted broccoli or broccolini works well on the side. A quick sautéed green bean is great too.
Garnish: Add extra basil and a little more red pepper flakes at the table. A squeeze of lemon is also good if you want it a touch brighter.

Save it for later

This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.

Storage and Make Ahead

Store leftovers covered in the fridge for up to 4 days. The sauce thickens as it sits, which is normal for creamy pasta.

Reheat gently on the stove or in the microwave. I usually add a small splash of water or broth while reheating to loosen the sauce back up.

You can make this recipe ahead by cooking the chicken and making the sauce, then storing it separately from the pasta. When you’re ready to eat, cook the pasta fresh and toss everything together.

If you want it to last longer, you can freeze individual portions, but creamy sauces can change texture a bit after freezing. Thaw in the fridge overnight and reheat slowly, adding a splash of liquid if needed.

A few quick answers

This section covers a few extra details that may help before you head to the recipe card.

Recipe FAQs

Can I use chicken thighs instead of chicken breasts?

Yes. Boneless skinless thighs work really well and stay juicy, especially if you simmer them briefly in the sauce after browning. Just make sure they’re cooked through before serving.

Can I swap half and half for heavy cream?

You can. The sauce will be a little thinner and it usually needs a longer simmer to thicken up. Keep the heat moderate so it doesn’t bubble too hard.

What can I use instead of penne?

Any short pasta that grabs sauce works. Rigatoni, ziti, rotini, or shells are all solid choices.

How spicy is this with red pepper flakes?

With the listed amount, it’s a mild warmth in the background. If you like more heat, increase the flakes, or add a pinch at the table.

Can I make it gluten free?

Yes. Use gluten free pasta, and either skip the flour on the chicken or use a gluten free flour blend for the light coating. Everything else in the recipe is naturally gluten free.

Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.

Marry Me Chicken Pasta

Creamy sun dried tomato Parmesan chicken pasta with a rich garlicky sauce

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Prep Time 15

Cook Time 25

Total Time 40

Servings 4