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This Marry Me Chicken Pasta is loaded with tender chicken, sun-dried tomatoes, and spaghetti all coated in a rich, dreamy Parmesan cream sauce. This is one of those one-pan dinners we make once—and then keep coming back to.
Try our Marry Me Chicken or Marry Me Chicken Meatballs next!
Why you’ll love it
We’re always looking for weeknight dinners that feel a little extra without needing a ton of work, and this pasta is exactly that. It’s cozy, flavorful, and just the right amount of indulgent. The best part? It all comes together in one pan—minimal mess, maximum flavor.
It’s also super flexible. You can easily swap the pasta shape, adjust the heat, or toss in some greens.
Helpful Tips
- Want a little extra heat? Add more red pepper flakes to taste.
- A deep skillet or sauté pan helps everything cook evenly and gives the pasta room to simmer.
- Stirring in the Parmesan at the end makes the sauce extra creamy—don’t skip it!
How to make Marry Me Chicken Pasta
This is a quick overview—full instructions are in the recipe card below.
- Heat the olive oil and cook the chicken until golden and cooked through.
- Stir in garlic, tomato paste, sun-dried tomatoes, and spices.
- Add the spaghetti and chicken stock. Cover and simmer until the pasta is tender.
- Pour in the cream, stir to combine, and finish with Parmesan and fresh basil.
Substitutions and variations
- Swap the chicken for shrimp or rotisserie chicken if you’re short on time.
- Use gluten-free pasta if needed—just keep an eye on the cook time.
- Toss in a handful of baby spinach or arugula for extra greens.
- Not into spicy? Leave out the red pepper flakes or use just a pinch.
What to serve with it
This pasta is rich and filling, so we like to serve it with something simple:
- A crisp green salad
- Roasted or grilled veggies
- Garlic bread (obviously)
Leftovers & storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of cream or broth to loosen the sauce. We don’t recommend freezing this one—it’s best fresh.
❓FAQs
Yes! While we love spaghetti for this recipe, you can easily swap it with penne, fettuccine, rigatoni, or any pasta you have on hand. Just adjust the cook time as needed.
This dish is best served fresh, but you can prep the chicken and chop the sun-dried tomatoes ahead to save time. Leftovers reheat well too—just add a splash of cream or broth to loosen the sauce.
Absolutely! Boneless, skinless thighs work just as well and stay super juicy.
Definitely. Spinach is a great add-in, but you can also toss in chopped kale, sautéed mushrooms, or even roasted zucchini.
Try These One-Pot Chicken Meals Next
If you make this recipe, don’t forget to leave a rating and comment—we’d love to hear how it turned out for you! ❤️
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Marry Me Chicken Pasta
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breasts, boneless and skinless, cut into bite-sized pieces
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- ¾ cup sun-dried tomatoes, drained and very finely chopped
- 1½ teaspoons dried oregano
- 2 teaspoons paprika
- ¼ teaspoon red pepper flakes, or to taste
- 8 ounces dried spaghetti, or pasta of your choice
- 3 cups chicken stock
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese
- Freshly ground black pepper, to taste
- Fresh basil, to garnish
Instructions
- Heat the olive oil in a large, deep skillet over medium heat. Once hot, add the chicken pieces and season generously with black pepper. Cook for about 5 minutes, stirring occasionally, until the chicken starts to brown on all sides.
- Lower the heat and stir in the garlic, tomato paste, sun-dried tomatoes, oregano, red pepper flakes, and paprika. Cook for 1-2 minutes, just until the garlic softens and everything smells amazing.
- Add the spaghetti and pour in the chicken stock. Give everything a good stir, cover the pan with a lid, and let it simmer for 15–20 minutes. Note: Stir the pasta frequently using a large spoon, fork, or tongs to prevent it from sticking to the pan or clumping together.
- Reduce the heat to low. Add the heavy cream, and stir gently for 1–3 minutes, until the cream is warmed through. Make sure the chicken is fully cooked, then taste and adjust seasoning with salt and pepper if needed.
- Turn off the heat and stir in the Parmesan until melted and creamy. Garnish with fresh basil. Serve warm and enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I finally tried this and WOW—my boyfriend asked me to make it again before we even finished eating. Creamy, garlicky, and restaurant-quality. Loved it!
Haha, that’s exactly what we love to hear, Samantha! So glad it lived up to the name 😍 Thanks for the sweet review!
This was rich, creamy, and so flavorful. My husband told me to put it on repeat!
Yay, Emily! Love hearing that — it’s definitely a recipe that lives up to its name. ❤️
My husband asked if we could have this every week—guess the name isn’t a joke! Rich, creamy, and full of flavor.
Haha Alina, that’s the best compliment! Thank you for the sweet feedback!
Okay, I get the name now. This was so creamy and flavorful—definitely a keeper!
Haha, love that, Sophia! So happy it lived up to the hype!
Wow! My husband said this was one of the best dinners I’ve ever made. Definitely living up to its name.
That’s awesome, Amanda! I’m glad it was such a hit at your table.
Silky sun-dried tomato cream sauce clings to the pasta—restaurant vibes at home. Instant favorite.
Thanks, Ivy!
Wow—this really lived up to the name! Creamy, flavorful, and totally comforting. My husband couldn’t stop raving about it.
Love hearing that, Sophia! Sounds like it was a hit—thanks so much for trying it. 💕