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If you love rich, creamy pasta dinners that taste like they came from your favorite Italian restaurant, this Marry Me Chicken Pasta is about to earn a permanent spot in your dinner rotation. Tender bites of seasoned chicken are tossed with pasta in an ultra-creamy Parmesan sauce loaded with sweet sun-dried tomatoes, fresh basil, and just the right touch of garlic and Italian herbs.
While most Marry Me Chicken Pasta recipes rely on heavy cream alone, this version goes one step further with a little cream cheese. It creates an incredibly silky, stable sauce that clings beautifully to every bite of pasta and reheats surprisingly well. It’s rich without being heavy, packed with flavor, and comes together in about 30 minutes, making it just as perfect for busy weeknights as it is for date night at home.
If you love the irresistible flavors of Marry Me Chicken, be sure to try my Marry Me Chicken Orzo, Marry Me Chicken Soup, and Marry Me Chicken Tortellini. They’re all rich, creamy comfort food dinners your family will ask for again and again.
✨ Before You Begin
✨ Grate your own Parmesan. Freshly grated Parmesan melts smoothly into the sauce and creates a much creamier texture than pre-shredded cheese.
✨ Use oil-packed sun-dried tomatoes. They have the best flavor, and the seasoned oil adds another delicious layer of richness to the sauce.
✨ Don’t rush browning the chicken. Let the chicken develop a deep golden crust before stirring. Those flavorful browned bits become part of the sauce.
✨ Cook the pasta just until al dente. It will finish cooking as it’s tossed with the sauce, giving you perfectly tender pasta.
✨ Bring the cream cheese to room temperature. It melts much faster and creates a silky smooth sauce.
Ingredients + Key Notes
You only need a handful of simple ingredients to make this restaurant-worthy pasta, but each one contributes something important to the finished dish.
Chicken: Boneless, skinless chicken breasts cook quickly and stay tender when cut into bite-sized pieces. Chicken thighs also work well if you prefer darker meat.
Pasta: Ziti is perfect because the sauce clings inside the tubes, but penne, rigatoni, or even spaghetti are delicious alternatives.
Sun-Dried Tomatoes: Use the oil-packed variety for the best flavor. Reserve a little of the oil to sauté the shallots and garlic—it adds incredible depth.
Heavy Cream: Creates the luxurious base of the sauce.
Cream Cheese: The secret ingredient that gives the sauce a silky texture, helps stabilize it, and makes leftovers just as creamy as the first serving.
Freshly Grated Parmesan: Adds rich, nutty flavor while naturally thickening the sauce. Freshly grated cheese melts much better than pre-shredded.
Fresh Basil: Brightens the rich sauce with fresh herbal flavor and adds beautiful color.
🥣 How to Make Marry Me Chicken Pasta
Cook the pasta. Bring a large pot of generously salted water to a boil and cook the pasta until just al dente according to the package directions. Reserve about ½ cup of the pasta water, then drain the pasta and set aside.
Season and brown the chicken. Toss the chicken with salt and pepper. Heat the vegetable oil in a large, high-sided skillet over medium-high heat and cook the chicken until deeply golden on the outside and cooked through, about 5 to 7 minutes. Transfer it to a plate, leaving the flavorful browned bits in the skillet.
Build the flavor base. Reduce the heat to medium and add the reserved sun-dried tomato oil, shallots, garlic, and red pepper flakes. Cook until the shallots are soft and fragrant. Stir in the tomato paste, Italian seasoning, and flour, cooking for about one minute to eliminate the raw flour taste.
Deglaze the pan. Pour in the white wine, scraping up all the browned bits from the bottom of the skillet. Simmer until the wine has reduced by about half and the flavors have concentrated.
Make the creamy sauce. Remove the skillet from the heat and slowly whisk in the heavy cream until smooth. Return the skillet to medium-low heat and add the cream cheese a few cubes at a time, whisking until completely melted. Gradually stir in the Parmesan until the sauce is silky and smooth, then add the sun-dried tomatoes and simmer gently for 2 to 3 minutes, just until the sauce begins to thicken.
Bring everything together. Return the chicken to the skillet along with the cooked pasta and toss until every piece is coated in the rich, creamy sauce. If needed, add a splash of the reserved pasta water to loosen the sauce. Fold in half of the basil, then garnish with the remaining basil and extra Parmesan before serving.
⭐ Pro Tips
⭐ Reserve the Pasta Water: Before draining the pasta, reserve about ½ cup of the cooking water. The starchy water is perfect for loosening the sauce if it thickens after adding the pasta.
⭐ Brown the Chicken: Give the chicken time to develop a deep golden crust before stirring. Those flavorful browned bits create an even richer sauce.
⭐ Use Freshly Grated Parmesan: Fresh Parmesan melts much more smoothly than pre-shredded cheese and gives the sauce the best flavor and texture.
⭐ Keep the Sauce at a Gentle Simmer: Once the cream and cheese are added, avoid boiling the sauce. Gentle heat keeps it silky and prevents the dairy from separating.
⭐ Customize It: Stir in a few handfuls of fresh baby spinach during the last minute of cooking, swap in chicken thighs, or use penne, rigatoni, or spaghetti instead of ziti.
Storing + Reheating + Freezing + Make-Ahead
Storing: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Warm leftovers gently in a skillet over medium-low heat or microwave in 30-second intervals, stirring between each. Add a splash of milk, cream, or chicken broth if needed to loosen the sauce.
Freezing: Because this sauce contains heavy cream and cream cheese, freezing isn’t recommended. The sauce can separate and become grainy once thawed.
Make-Ahead: You can prepare the chicken and sauce up to one day in advance and refrigerate separately from the cooked pasta. Reheat the sauce gently, then toss with freshly cooked pasta just before serving.
What to Serve With Marry Me Chicken Pasta
Fresh Salads: Balance the rich, creamy sauce with a crisp 1905 Salad, Grinder Salad, or Mediterranean Salad.
Vegetable Sides: Roasted Asparagus, Sheet Pan Mediterranean Vegetables, or pair beautifully with this pasta.
Bread Basket: Garlic Bread, Homemade Breadsticks, Cheddar Biscuits, or warm Italian bread are perfect for soaking up every bit of the creamy Parmesan sauce. Olive Garden breadsticks, our garlic bread
Desserts: Finish dinner with Lemon Ricotta Cookies, Cannoli Dip, Tiramisu, or Hershey Pie for a delicious ending.
Frequently Asked Questions
♦ Why is it called Marry Me Chicken Pasta?
The name comes from the rich, creamy sauce that’s so delicious people joke it’s worthy of a marriage proposal! Whether or not that’s true, it’s definitely an impressive dinner that’s perfect for both weeknights and special occasions.
♦ Can I use a different pasta?
Absolutely! Ziti is my favorite because it holds plenty of sauce, but penne, rigatoni, cavatappi, fettuccine, or spaghetti all work well.
♦ Can I use chicken thighs?
Yes! Boneless, skinless chicken thighs are an excellent substitute and stay especially juicy.
♦ Can I make this without wine?
Yes. Replace the white wine with an equal amount of chicken broth. The wine adds extra depth, but the dish is still wonderfully flavorful without it.
♦ Can I add spinach?
Definitely. Stir in 2 to 3 cups of fresh baby spinach during the last minute of cooking and let it wilt into the sauce.
♦ Can I make this ahead?
Yes. Prepare the sauce up to one day ahead and refrigerate it separately from the pasta. Reheat the sauce gently before tossing it with freshly cooked pasta.
♦ Can I freeze Marry Me Chicken Pasta?
I don’t recommend freezing it. Cream-based sauces can separate after thawing, resulting in a grainy texture.
Still have questions? Leave a comment below and I’ll be happy to help!
⭐ More Creamy Chicken Dinner Recipes
Chicken Tetrazzini – Tender chicken, mushrooms, and pasta baked in a rich, creamy cheese sauce for the ultimate comfort food dinner.
Chicken Spaghetti – A family favorite made with tender chicken, spaghetti, and a creamy, cheesy sauce that’s always a hit.
Cream of Mushroom Chicken – Juicy chicken simmered in a rich homemade mushroom cream sauce that’s perfect served over rice, mashed potatoes, or noodles.
Chicken Divan – A classic casserole with tender chicken, broccoli, and a creamy cheese sauce baked until bubbly and golden.
Million Dollar Chicken Casserole – Rich, creamy, cheesy, and loaded with flavor, this easy casserole is always a crowd-pleaser.
Tried This Recipe?
If you make this Marry Me Chicken Pasta, I’d love to hear what you think! Leave a ⭐⭐⭐⭐⭐ star rating and comment below to let me know how it turned out.
Tip for mobile readers: scroll just a bit to tap the stars — thank you!
Don’t forget to snap a photo and tag @gonna_want_seconds on Instagram so I can see your delicious creation. And if you love easy comfort food recipes, be sure to subscribe to my FREE newsletter so you never miss a new recipe!
Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Marry Me Chicken Pasta
Ingredients
- 16 ounces ziti
- 2 tablespoons vegetable oil
- 1 1/2 pounds boneless, skinless chicken breast, cut into bite size pieces
- 2 teaspoons Italian seasoning, divided
- 1/2 teaspoon garlic powder
- 2 tablespoons oil from sun dried tomatoes
- 1/4 cup shallots, minced
- 1 tablespoon garlic, minced
- 1/2 teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 2 tablespoons all purpose flour
- 1/2 cup white wine
- 2 cups heavy cream
- 4 ounces cream cheese, cut into small cubes and at room temperature
- 3/4 cup, plus more for passing grated parmesan cheese
- 3/4 cup sun dried tomatoes, slivered and oil dabbed off with paper towels
- 1/3 cup fresh basil, juiellened
Instructions
- Cook pasta (16 ounces) according to package instructions in water with 2 tablespoons salt. Drain.
- Sprinkle the chicken cubes (1 1/2 pounds) with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, and toss to evenly season.
- In a 12-inch, high-sided skillet, heat vegetable oil over medium-high heat. Add the chicken cubes then cook until golden brown and cooked through, about 5-7 minutes. Transfer cooked chicken to a plate.
- Add the oil from the sun-dried tomatoes (2 tablespoons), garlic (1 tablespoon), red pepper flakes (1/2 teaspoon), and shallots (1/4 cup) to the skillet and sauté until shallots are tender, about 5-7 minutes.
- Add tomato paste (2 tablespoons), Italian seasoning (1 1/2 teaspoons), and all-purpose flour (2 tablespoons) to skillet and cook for 1 minute, stirring constantly.
- Pour the wine (1/2 cup) to the skillet, set the heat to medium, and simmer until reduced by half, 3 to 4 minutes.
- Remove pan from heat and slowly whisk in cream (2 cups).
- Remove the skillet from the heat and whisk in the cream (2 cups) until smooth. Return the skillet to medium-low heat, then add the cream cheese cubes (4 ounces) a few at a time, whisking until completely melted before adding more.
- Gradually stir in the grated Parmesan (3/4 cup) until the sauce is smooth and creamy. Stir in the sun-dried tomatoes (3/4 cup) and simmer gently for 2-3 minutes, just until the sauce thickens slightly.
- Return the cooked chicken to the skillet, then add the drained pasta and toss until every piece is coated in the creamy sauce. Fold in half of the fresh basil (1/3 cup), then garnish with the remaining basil and additional grated Parmesan before serving.
Fans Also Made:
Notes
- Chicken: This recipe is simple and easy. Be careful not to overcook the chicken since chicken breast can be dry.
- Too Spicy? You may omit the red pepper flakes.
- No Alcohol: If sensitive to alcohol, you can substitute it with chicken broth. That said, the white wine adds more flavor than the chicken broth.
- Shred It: Using freshly grated parmesan cheese will lend ultimate texture and flavor. However, if you have pre-grated, it’s okay to use it. I would suggest avoiding pre-shredded though. It won’t melt well.
- Marry Me Chicken Pasta With Spinach: This recipe is delicious with spinach. Just add a handful or so to the skillet when the chicken is added.
My wife made this for me, I think I wanna marry her again! We loved it.
Thanks for this recipe.
That is so sweeeet! We’re happy you both loved this as much as we do. Thanks for the positive feedback and the 5 star rating 🙂
Why does it say reserve 1 cup pasta water and not say to use it anywhere that I see?
Hi Jonathan. Thanks for asking. I should have removed that from the recipe. As a matter of course, when I’m writing a recipe, I reserve pasta water. I didn’t feel it was needed so I removed it from the recipe card. I left a note in the tips because it’s always great to have on hand. Its the perfect thing to have on hand to thin and or extend the sauce as the pasta sits.
Excellent dish. Made half a recipe for the two of us.
Will make this many times again. Easy but delicious.
Just be sure to have everything ready to go.
Hey, b! Yaaay, we’re glad you like this recipe 🙂 Thanks for the positive feedback and 5 star rating 🙂