Name: Marry Me Chicken Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 12 oz penne; 2 large boneless, skinless chicken breasts (about 1 1/2 lb), sliced in half horizontally into 4 cutlets; 1 tsp kosher salt, divided, plus more for the pasta water; 1/2 tsp black pepper; 2 tsp Italian seasoning, divided; 3 tbsp all-purpose flour; 2 tbsp olive oil; 2 tbsp unsalted butter; 1 tbsp oil from the sun-dried tomato jar; 4 cloves garlic, minced; 1/2 cup sun-dried tomatoes in oil, drained and chopped; 1/4 tsp red pepper flakes, optional; 1 cup low-sodium chicken broth; 1 cup heavy cream; 3/4 cup freshly grated Parmesan, plus more for serving; 1/4 cup fresh basil, torn or thinly sliced

By Isabel Bernard | Updated: Jul 3, 2026 | ⏱ 13 min read | 16.7K saves on Pinterest

Isabel Bernard

Isabel is the organizer and home cook behind Sip Savor Mix. She writes about simple systems that keep a home calm and cozy fall dinners that fit real weeknights. Read more

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Marry me chicken got its name from being the kind of dinner that wins people over. Golden chicken simmers in a creamy sauce packed with sun-dried tomatoes, garlic and Parmesan.

Turning it into marry me chicken pasta makes it even more of a crowd-pleaser. The sauce coats every piece of penne, and the whole thing is ready in about 40 minutes.

It is rich enough for a special night in and easy enough for a regular weeknight.

Why this recipe works

Thin chicken cutlets. Slicing breasts in half horizontally gives even, thin pieces that sear quickly and stay juicy.
A flavorful fond. Searing the chicken leaves browned bits in the pan, which become the base of the sauce.
Sun-dried tomato oil. Cooking the garlic in some of the oil from the sun-dried tomato jar adds extra flavor for free.
Broth plus cream. Using both keeps the sauce rich but not too heavy, and it reduces to a silky consistency.
Pasta water. A splash of starchy pasta water helps the sauce cling to the penne and keeps it smooth.

Ingredients you’ll need

The exact amounts are in the recipe card. Here is what each ingredient brings and how to swap it.

Boneless, skinless chicken breasts. Two large breasts, sliced into cutlets, give you four even pieces. Boneless thighs are a juicy swap; cook them a few minutes longer.
Sun-dried tomatoes in oil. These are the heart of the dish. Chop them roughly so their sweet, tangy flavor spreads through the sauce. Save a tablespoon or two of the oil for cooking.
Heavy cream. Gives the sauce body and keeps it from breaking when simmered. Half-and-half will be thinner and more likely to separate.
Parmesan. Freshly grated Parmesan melts smoothly. The pre-grated kind in a canister can make the sauce gritty.
Chicken broth. Low-sodium broth keeps salt under control since Parmesan and sun-dried tomatoes are already salty.
Italian seasoning and red pepper flakes. Italian seasoning adds a herby backbone. The red pepper flakes are optional but add a nice gentle heat.
Penne. Its hollow shape and ridges catch the sauce. Rigatoni, fusilli or bow ties work too.

Ingredient notes and smart substitutions

Chicken

Two large breasts, about 1 1/2 pounds, make four cutlets when sliced horizontally. If your breasts are small, buy three and slice them; if they are huge, pound the cutlets to an even 1/2 inch. Boneless, skinless thighs (1 1/2 pounds) are a juicier swap and need 5 to 6 minutes per side. Pre-cut chicken tenders (1 1/2 pounds) work too and cook in about 3 minutes per side.

Sun-dried tomatoes

Use the oil-packed kind in a jar, not the dry ones in a bag. You need 1/2 cup chopped, plus 1 tablespoon of the oil. Dry-packed tomatoes can be used if you soak them in hot water for 15 minutes first, then use 1 extra tablespoon olive oil in the pan. Look for jars without added herbs so you control the seasoning.

Heavy cream

One cup of heavy cream (36% fat or higher) will not break when simmered. Half-and-half (about 12% fat) works if you never let it boil and add the Parmesan off the heat; the sauce will be looser. Evaporated milk (1 cup) is a shelf-stable option that holds up better than half-and-half. Full-fat coconut milk works for dairy-free but changes the flavor.

Parmesan

Three-quarters of a cup is about 2 1/4 ounces grated on a microplane. Real Parmigiano-Reggiano or a good domestic Parmesan both work. Pecorino Romano is saltier and sharper; use 1/2 cup and skip the added salt. Grana Padano is a milder, cheaper swap at the same amount. Avoid the shelf-stable canister kind, which never fully melts.

Chicken broth

One cup of low-sodium broth deglazes the pan and thins the cream. Dry white wine (1/2 cup, reduced for 2 minutes before adding cream) is a classic swap that adds brightness. Water plus 1/2 teaspoon bouillon paste is fine too.

Flour

Three tablespoons for dredging helps the chicken brown and thickens the sauce slightly. Cornstarch or a gluten-free flour blend works 1:1. You can skip the dredge entirely; the sauce will be a little thinner, so simmer it 2 extra minutes.

Pasta

Twelve ounces of penne serves four generously. Rigatoni, ziti, cavatappi or farfalle all swap directly. Long pasta like fettuccine works but is harder to toss with the chicken. For whole wheat or gluten-free pasta, cook it 1 minute under the package time, since it softens further in the sauce.

How to make it

1. Cook the pasta

Boil the penne in well-salted water until just al dente. Before draining, scoop out a cup of the pasta water and set it aside.

2. Sear the chicken

Slice the chicken breasts horizontally into thin cutlets and pat them dry. Season with salt, pepper and Italian seasoning, then dredge lightly in flour. The flour helps the chicken brown and later thickens the sauce slightly.

Sear the cutlets in a hot skillet until golden on both sides and 165°F in the center, 4 to 5 minutes per side. Transfer to a cutting board.

If your skillet can’t fit all four cutlets with space between them, sear them in two batches. Crowded chicken releases moisture and steams, and you lose the golden crust and the browned bits that flavor the sauce.

3. Build the sauce

Lower the heat and add a little butter and sun-dried tomato oil to the pan. Add the garlic, sun-dried tomatoes, Italian seasoning and red pepper flakes, and cook for a minute until fragrant. Pour in the broth and scrape up the browned bits.

Stir in the cream and simmer gently for 3 to 5 minutes, until slightly thickened. Take the pan off the heat and stir in the Parmesan until smooth.

The sauce should look creamy and coat a spoon but still flow. It will thicken more once the pasta goes in, so don’t reduce it too far.

4. Bring it together

Slice the chicken into strips. Add the pasta to the sauce and toss, loosening with pasta water as needed. Top with the chicken and fresh basil.

Common mistakes and how to fix them

The chicken is pale and stuck to the pan. The pan was not hot enough, or the chicken was moved too early. Heat the oil until it shimmers, lay the cutlets in away from you and do not touch them for 4 minutes. Properly seared chicken releases on its own.

The chicken is dry. Uneven thickness is the usual cause; the thin end overcooks while the thick end catches up. Pound cutlets to an even 1/2 inch and pull them at 165°F. Resting 5 minutes before slicing keeps the juices inside.

The browned bits burned during the sauce step. The heat stayed on high after the chicken came out. Lower it to medium before adding butter, and add the broth within a minute of the garlic to stop the fond from scorching. If the bits are black, wipe the pan and start the sauce with fresh butter.

The sauce is grainy or stringy. The Parmesan went into boiling cream or was the pre-grated canister kind. Remove the pan from the heat, wait 30 seconds and stir in freshly grated cheese a little at a time.

The sauce is thin. The cream did not simmer long enough, or too much pasta water went in. Simmer the cream 2 more minutes before adding cheese, and add pasta water a tablespoon at a time, only as needed.

The sauce turned into paste. The pasta sat in the sauce too long, or the pasta water was skipped. Stir in reserved pasta water 1/4 cup at a time over low heat until it is glossy again.

The dish is too salty. Parmesan, sun-dried tomatoes and salted broth add up. Use low-sodium broth, salt the chicken lightly and taste before adding the final 1/4 teaspoon of salt. A squeeze of lemon and a splash of cream both soften an oversalted sauce.

Timing and make-ahead plan

The day before: Slice the chicken into cutlets, season them and refrigerate covered. Chop the sun-dried tomatoes, mince the garlic and grate the Parmesan; store each covered.
Morning of: Sear the chicken if you want to get the messiest step out of the way. Cool it, refrigerate it and slice it cold; it reheats in the sauce in 2 minutes.
30 minutes before: Put the pasta water on to boil. Make the sauce in the skillet through the cream step.
10 minutes before: Cook the pasta, stir the Parmesan into the sauce off the heat, toss and add the chicken.
Holding it warm: Cream sauces tighten quickly, so this dish is best served within 10 minutes. If you need to hold it, keep the sauce and pasta separate, cover the skillet over the lowest heat and toss them together with a splash of pasta water right before serving.

Tips for the best marry me chicken pasta

Slice the chicken evenly. Even thickness is the key to juicy chicken. If slicing feels tricky, pound the breasts to about 1/2 inch thick instead.
Don’t move the chicken too soon. Let it sear undisturbed until it releases easily from the pan. That’s when the crust has formed.
Add Parmesan off the heat. High heat can make the cheese clump. Stirring it in off the heat keeps the sauce smooth.
Keep extra pasta water nearby. Creamy sauces thicken as they sit. A splash of pasta water brings them back.
Season at the end. Taste after the cheese goes in. You may need very little extra salt.
Time the pasta. Start the water before you slice the chicken. The pasta and sauce should finish at about the same time, so neither sits around getting cold or sticky.
Rest the chicken before slicing. Letting the cutlets sit for 5 minutes while you make the sauce keeps the juices in the meat instead of on the cutting board.
Use a big skillet. A 12-inch skillet lets you sear all the cutlets without crowding and has enough room to toss the pasta in the sauce.

Variations

Add spinach. Stir 3 big handfuls of baby spinach into the sauce and let it wilt before adding the pasta.
Mushrooms. Sauté 8 ounces of sliced mushrooms after the chicken, before the garlic.
Lighter version. Use half-and-half and an extra 1/4 cup of Parmesan, simmer gently, and don’t let it boil.
Sausage. Swap the chicken for 1 pound of Italian sausage, browned and crumbled, until it reaches 160°F.
Baked. Transfer the finished pasta to a baking dish, top with mozzarella and broil until bubbly.

Equipment that makes this easier

A 12-inch skillet with sloped sides. Four cutlets fit without crowding, and there is enough room to toss 12 ounces of pasta in the sauce at the end.
A meat mallet or small heavy pan. Pounding the cutlets to an even thickness is the most reliable path to juicy chicken.
An instant-read thermometer. Thin cutlets go from 160°F to 180°F in about a minute, so checking matters.
A microplane grater. Finely grated Parmesan melts into the cream in seconds; coarse shreds take longer and can clump.
A heatproof measuring cup. Scoop the pasta water out before you drain, so you are not left without it.
Tongs. For flipping chicken without piercing it and for tossing the pasta.

Scaling up or down

To halve it: Use one breast (two cutlets), 6 ounces of pasta and half of everything else in a 10-inch skillet. The sauce reduces faster in a smaller pan, so keep the simmer short and have pasta water ready.

To double it: Sear eight cutlets in three or four batches, wiping out the pan if the flour starts to burn between batches. Make the sauce in a 6-quart Dutch oven or wide pot; 2 cups of cream takes closer to 6 to 8 minutes to thicken. Cook 24 ounces of pasta in an 8-quart pot with plenty of water, and toss in two batches so the pasta gets coated evenly.

For a party: Sear the chicken ahead and slice it. Toss the pasta and sauce right before serving, then lay the sliced chicken on top so it stays visible and does not overcook.

What to serve with it

Garlic bread and a simple arugula salad with lemon are all this pasta needs. Roasted broccoli or green beans also work well. Find more pairings in our fall side dishes roundup.

If creamy pasta is your weakness, try our French onion pasta next. For a bigger crowd, classic meat lasagna feeds twelve.

How to store, freeze and reheat

Refrigerate: Store leftovers in an airtight container for up to 3 days. The pasta will absorb much of the sauce.

Reheat: Warm portions in a skillet over medium-low heat with a splash of milk, cream or broth, stirring until creamy and the chicken is heated through to 165°F. In the microwave, add a splash of liquid, cover and heat in 1-minute bursts, stirring between.

Freeze: Cream sauces and cooked pasta don’t freeze well; the sauce can separate and the pasta turns soft. If you want to prep ahead, cook and freeze the seared chicken separately for up to 3 months, then make the sauce and pasta fresh.

Leftover ideas

Baked pasta. Spread leftovers in a baking dish, add a splash of cream or broth, top with mozzarella and bake at 375°F for 20 minutes until bubbling.
Marry me chicken sandwiches. Warm the sliced chicken and a spoonful of sauce, pile onto a toasted ciabatta roll with fresh basil and provolone.
Stuffed shells. Chop leftovers finely, mix with 1/2 cup ricotta and stuff into cooked jumbo shells; bake with a little marinara.
Skillet frittata. Fold 2 cups of chopped leftovers into 6 beaten eggs and cook in a nonstick skillet until set, finishing under the broiler.
Creamy soup. Simmer 2 cups of leftovers with 3 cups chicken broth and a handful of spinach for a quick chicken pasta soup.
Pizza topping. Spread the sauce thinly on a flatbread, top with sliced chicken and mozzarella and bake at 450°F until crisp.

Nutrition notes

One serving (a quarter of the recipe) comes to roughly 800 to 900 calories, 50 to 55 grams of protein, 75 to 80 grams of carbohydrates and 36 to 42 grams of fat. The cream, butter and Parmesan account for most of the fat. These are estimates; portions and brands shift the numbers considerably, and a fifth serving brings each one closer to 650 calories.

Lighter: Use 1/2 cup cream plus 1/2 cup evaporated milk, cut the butter to 1 tablespoon and add 3 cups baby spinach to stretch the dish.
More vegetables: Swap 4 ounces of the pasta for 2 cups of roasted broccoli or zucchini tossed in at the end.
Gluten-free: Use gluten-free penne and dredge the chicken in cornstarch or a gluten-free flour blend.
Dairy-free: Full-fat coconut milk for the cream, olive oil for the butter and 3 tablespoons nutritional yeast for the Parmesan. The sauce will be thinner and sweeter, so simmer it a few minutes longer.