Marry Me Chicken Pasta (Creamy, Saucy, and Done Fast)

The viral marry me chicken isn’t going anywhere, and honestly? Good. That creamy sun-dried tomato Parmesan sauce deserves its moment, so we decided to do it properly.

Forget watery sauce that slides off the pasta. Gritty Parmesan clumps because nobody bothered with a roux. Underseasoned chicken that tastes bland. Pretty photos, mediocre results.

This version fixes all of that. We take the time to build a roux, making the sauce indulgent and velvety. The chicken gets seasoned before it ever hits the pan. The cream-to-broth ratio is dialed in so the sauce clings to every piece of penne without being goopy or thin. Sun-dried tomatoes bring that sweet-tangy punch, red pepper flakes add heat, and the whole thing comes together in 40 minutes using one pan.

The viral trend got this one right—creamy sun-dried tomato Parmesan sauce with tender chicken and pasta really is that good. But technique matters, and most recipes skip the steps that make it actually work. This one doesn’t.

Make it once, and you’ll understand why marry me chicken stuck around (so much so that we’ve tried in with orzo and turned it into sliders) while other TikTok trends died in two weeks.

Various ingredients are arranged in bowls on a countertop, including diced chicken, penne pasta, sun-dried tomatoes, broth, seasonings, parmesan cheese, flour, garlic, butter, milk, and oil.

🔪 Ingredients for Marry Me Chicken Pasta

Penne pasta: Short, ridged pasta grabs the sauce better than smooth noodles
Boneless, skinless chicken breasts: Cut into even 1-inch pieces so they cook evenly
Kosher salt & black pepper: Season in layers, not all at once
Italian seasoning: Keeps the profile familiar and balanced
Olive oil: High enough heat to brown without smoking
Unsalted butter: Rounds out the sauce and softens the garlic
Garlic: Minced fine so it melts into the sauce, not chunks
Flour – Just enough to lightly thicken without turning it stodgy
Low-sodium chicken broth – Gives you control over salt
Heavy cream – Keeps the sauce stable; milk alone can split
Red pepper flakes – Optional, but they keep the richness in check
Paprika – Subtle warmth, not smoke
Oil-packed sun-dried tomatoes – Savory-sweet balance that cuts the cream
Freshly grated Parmesan – Pre-shredded won’t melt clean
Fresh basil – Finish only; don’t cook it

Equipment

Large pot for pasta
Wide skillet or sauté pan
Whisk
Tongs or a spatula

📝 Step-by-Step Instructions: How to Make Marry Me Chicken Pasta

Cook the pasta. Bring a large pot of well-salted water to a boil. Cook the penne until just al dente—tender with a little bite in the center. Reserve ½ cup pasta water before draining.
Season the chicken. Pat the chicken dry so it browns properly. Toss with half the salt, pepper, and Italian seasoning.
Sear the chicken. Heat olive oil in a wide skillet over medium-high. Add the chicken in a single layer and cook 4–6 minutes, stirring once or twice. You’re looking for light golden color and opaque centers. If you cut a piece open, it should be juicy with no raw center. Transfer to a plate.
Start the sauce. Lower heat to medium. Add butter, then garlic, stirring for about 30 seconds until fragrant. If the garlic starts browning, the pan is too hot.
Build the roux. Sprinkle in the flour and stir for 1 minute. It should look blond and smell nutty, not toasted or dark.
Create the cream sauce. Slowly whisk in the chicken broth until smooth, then add the cream. Stir in the remaining salt, pepper, Italian seasoning, red pepper flakes, and paprika. Simmer 2–3 minutes until the sauce thickens just enough to coat the back of a spoon.
Finish the sauce properly. Stir in the sun-dried tomatoes. Remove the skillet from heat and whisk in the Parmesan. The sauce should turn smooth and glossy—if it looks grainy, the heat was too high.
Bring it all together. Add the chicken and any juices back to the skillet along with the drained pasta. Toss over low heat, adding reserved pasta water a splash at a time until the sauce clings to the pasta instead of sitting at the bottom of the pan.
Final check. The dish is ready when the chicken is hot but still juicy, the pasta looks glossy, and the sauce coats every piece without being soupy.

A plate of marry me pasta with pieces of chicken, sun-dried tomatoes, creamy sauce, and a basil garnish, surrounded by grated cheese, sun-dried tomatoes, and a drink.

🔄 Substitutions & Variations

Chicken thighs: Boneless thighs work well; cook until fully tender (about 175–185°F)
Heat level: Skip or double the red pepper flakes
Greens: Stir in spinach at the end until just wilted
Pasta swaps: Rigatoni or fettuccine both hold the sauce well

💡 Meat Nerd Tips

Dry chicken = better browning so don’t skip patting it dry with paper towels.
Use a wide pan so the sauce reduces instead of steaming. It will also help you get a better sear on the chicken.
Add the Parmesan cheese off the heat to keep the sauce smooth
Pasta water is your safety net—use it when you need to loosen the sauce without ruining the viscosity.

Close-up of creamy marry me pasta with pieces of chicken, sun-dried tomatoes, grated cheese, black pepper, and fresh basil leaves.

🍽️ How to Serve Marry Me Chicken Pasta

Serve straight from the skillet with extra Parmesan and torn basil
Pair with a crisp green salad or roasted broccolini to cut the richness
Add crusty bread for scooping up every last ounce of sauce
Finish with cracked black pepper or chili flakes at the table

🧊 Storage, Reheating, and Leftovers

Refrigerate leftovers up to 3 days
Reheat over low heat on the stovetop with a splash of broth or cream

Have you tried this recipe? Do us a favor and rate the recipe card with the ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.

Looking for the viral marry me chicken pasta but don’t want to waste your time (or your groceries) on a recipe that doesn’t work? We’ve tested this one to make sure the sauce is silky, the chicken stays juicy, and the flavor is better than you’re expecting.

Cook ModePrevent your screen from going to sleep

Cook the chicken

Pat dry 1½ lb chicken. Toss with ½ tsp salt, ¼ tsp pepper, and ½ tsp Italian seasoning.
Heat 2 tablespoons of olive oil in a large skillet over medium-high.
Add chicken in a single layer; cook 4–6 min, stirring once or twice, until lightly browned and just cooked through. Chicken is done when pieces are opaque and juicy when cut, not dry and fibrous, and reach 165°F with a meat thermometer. Transfer to a plate.

Make the sauce

Reduce heat to medium. Add 2 tablespoons butter to the skillet. Stir in 4 minced garlic cloves; cook for 30 sec.
Sprinkle in 2 tablespoons of flour and cook for 1 min, stirring, to form a blond roux.
Gradually whisk in 2 cups chicken broth until smooth.
Reduce the heat to low and whisk in the heavy cream.
Stir in the red pepper flakes, paprika, and the remaining ½ tsp salt, ¼ tsp pepper, and ½ tsp Italian seasoning. Simmer for 2–3 min until lightly thickened.
Stir in ½ cup sliced sun-dried tomatoes.
Off heat, whisk in ½ cup freshly grated Parmesan until melted and silky. If the sauce is too thick, loosen with splashes of reserved pasta water.

Mix in the chicken and pasta

Return the chicken along with its juices to the skieeded.
Add drained penne and toss over low heat until coated and glossy. If the sauce tightens up after tossing, add 1–2 Tbsp pasta water and toss again. The sauce is right when it coats the pasta and doesn’t pool at the bottom of the skillet.

Cut chicken evenly (1-inch pieces). Even size = fast cooking without drying out the small bits.
Don’t skip drying the chicken. Dry chicken browns. Wet chicken steams and tastes like regret.
Garlic burns fast. If it starts browning in the butter, pull the pan off heat for a few seconds and keep stirring.
Add Parmesan off the heat. This is the difference between silky and grainy.
Pasta water is the sauce “glue.” Add a splash at a time until the sauce clings and looks glossy.

Course: dinner, Main Course

Cuisine: American, Italian, Italian-American, Mediterranean

A skillet filled with creamy marry me chicken pasta with penne pasta, sliced chicken, sun-dried tomatoes, and basil, surrounded by plates, grated cheese, olive oil, and a glass of drink.

❓ FAQs

What is Marry Me Chicken Pasta?

Marry Me Chicken Pasta is a creamy chicken pasta made with garlic, Parmesan, sun-dried tomatoes, and a lightly spiced cream sauce. It’s based on the popular Mary Me Chicken flavor profile (which is essentially a Tuscan chicken recipe), adapted into a pasta dinner.

Can I use chicken thighs instead of breasts for marry me chicken pasta?

Yes. Boneless, skinless chicken thighs work well and stay especially tender. Cook until fully opaque and tender; thighs are best around 175–185°F.

Why did my cream sauce turn grainy?

Cream sauces turn grainy when the heat is too high, especially when adding Parmesan. Remove the pan from the heat before stirring in the cheese, so it melts smoothly.

What pasta shapes work best for marry me chicken?

Short, ridged pasta like penne or rigatoni works best because it holds the sauce. Fettuccine also works if you prefer long noodles.

Can I make Marry Me Chicken Pasta without heavy cream?

Yes, but results vary. Half-and-half works if kept over low heat. Milk alone is more likely to split and won’t produce the same texture.