Dinner

Tasty Marry Me Chicken Pasta Recipe

ByVictor Layne February 2, 2026February 2, 2026

Introduction

Tasty Marry Me Chicken Pasta is a comforting and flavorful dish featuring tender chicken pieces in a rich, creamy sun-dried tomato sauce. This pasta recipe balances savory and aromatic ingredients for a meal that’s perfect for weeknights or special occasions.

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 for garnish

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.
Step 2: Cut the chicken into 1-inch bite-sized pieces and season them with salt and pepper. Heat olive oil in a large skillet over medium-high heat, then cook the chicken for 6–8 minutes until fully cooked. Transfer to a plate and set aside.
Step 3: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Stir in flour to create a paste.
Step 4: Gradually whisk in chicken broth, then add heavy cream and grated Parmesan cheese, stirring until the sauce is smooth. Stir in sun-dried tomatoes, paprika, and Italian seasoning. Let the sauce simmer until it thickens.
Step 5: Add the cooked chicken and drained pasta to the sauce. Stir to coat everything well. Taste and adjust seasoning with more salt and pepper if needed.
Step 6: Garnish with torn fresh basil leaves and serve immediately. Optionally, sprinkle extra Parmesan cheese for added flavor.

Tips & Variations

For extra richness, use Kerrygold butter in the sauce.
Swap penne with rigatoni or fusilli for a different pasta texture.
Use fresh garlic instead of minced jarred garlic for better flavor.
Add a pinch of red pepper flakes to the sauce for a subtle spicy kick.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, stirring occasionally to maintain creaminess. You may need to add a splash of cream or broth when reheating to loosen the sauce.

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 chicken breasts instead of thighs?

Yes, boneless skinless chicken breasts work well. Just be sure to cook them thoroughly but avoid overcooking to keep them tender.

Can I make this recipe dairy-free?

To make it dairy-free, substitute the butter with a plant-based alternative and use a non-dairy cream and cheese substitute. The flavor and texture will vary slightly but it will still be delicious.