Marry Me Chicken Pasta Bowl

This creamy Marry Me Chicken Pasta is the ultimate date night dinner and comes together in under thirty minutes. The sauce is rich from cream and parmesan with tangy sun-dried tomatoes and a touch of spice, tossing perfectly with tender pan-seared chicken and hearty pasta. Whether you are looking to impress company or just crave a cozy one-pan meal, this dish delivers that restaurant-quality wow with almost no stress.

I first whipped up this dish for my anniversary dinner at home and my spouse asked for the leftovers for lunch the very next day. The rich sauce and colorful basil make this one a showstopper on the table even for picky eaters.

Ingredients

• Boneless skinless chicken breasts: Choose plump pieces free from excess fat for the juiciest bite
• Penne pasta: Holds the sauce beautifully and cooks in about ten minutes
• Olive oil: Adds richness to the sear and infuses the chicken with flavor
• Salt and pepper: Layers seasoning right into every bite
• Butter: Essential for a velvety cream sauce
• Garlic: Use fresh and mince fine for bold flavor
• All-purpose flour: Thickens the sauce for body without heaviness
• Chicken broth: Adds depth and brings a hint of savoriness
• Heavy cream: The backbone of that luscious silky texture
• Grated parmesan cheese: Use a wedge and grate yourself for best melt and flavor
• Sun-dried tomatoes: Choose the oil-packed kind for easy prep and a satisfying sweet-tart pop
• Paprika: Smoky undertones without heat
• Dried Italian seasoning: Adds complexity with oregano basil and thyme notes
• Fresh basil: Provides a pop of color and bright herbal taste
• Extra parmesan cheese: Amp up the flavor and visual appeal if desired

Instructions

Cook the Pasta:

Bring a large pot of salted water to a rolling boil. Drop in your penne pasta and stir occasionally. Cook until al dente, which usually takes about ten minutes depending on your noodle brand. Drain thoroughly and set aside so it is ready to add back later.

Season and Sauté the Chicken:

Generously sprinkle your chicken pieces with salt and pepper. In a large skillet, heat olive oil over medium-high until the surface shimmers. Add the chicken and spread it out so each piece touches the pan. Let sear undisturbed for about four minutes then stir and continue cooking for another two to four minutes until the centers are no longer pink. Transfer to a plate to catch the juices.

Make the Garlic Butter Roux:

Keep the skillet on medium heat and add butter. As soon as it is mostly melted, toss in the minced garlic. Stir constantly for thirty seconds until it smells fragrant but not browned. Sprinkle in the flour while stirring. Keep stirring for another one to two minutes so the flour loses its raw edge and forms a silky pale paste.

Create the Creamy Sauce:

Slowly pour in the chicken broth while whisking. Add heavy cream and grated parmesan, still whisking to blend out lumps. Continue stirring until the liquid looks glossy and thick and coats the back of a spoon.

Season and Simmer:

Fold in sun-dried tomatoes, paprika, and dried Italian seasoning. Taste your sauce and adjust with a sprinkle of salt and a touch of pepper if needed. Simmer gently for just a couple minutes letting the flavors deepen and the sauce thicken a bit more.

Toss Chicken and Pasta in Sauce:

Add your cooked chicken along with any juices back into the skillet. Follow with cooked pasta. Using tongs or a big spatula, toss everything together so each piece is coated in sauce. Make sure to scrape up any flavorful bits from the bottom of the pan.

Finish and Serve:

Scatter chopped fresh basil and extra parmesan over top right before serving. Dish up while hot to enjoy the creamiest texture and best flavors.

My favorite part of this recipe has always been the sun-dried tomatoes and basil which remind me of summer days with family in our backyard. The sweet tang plays perfectly against the creamy sauce and always pulls everyone back for second helpings. Sharing this pasta around the table has turned into a new family tradition for celebrations both big and small.

Storage Tips

Store any leftovers in a well-sealed container in the fridge for up to three days. I have found the flavors continue to develop and it tastes just as delicious after gentle reheating on the stovetop or in the microwave. If the sauce thickens too much add a few tablespoons of chicken broth or cream to restore its silkiness.

Ingredient Substitutions

If you want a lighter twist swap half-and-half for heavy cream. Gluten free pasta works well if cooked slightly under. No penne on hand Fusilli or rigatoni tuck into the sauce just as nicely. For a vegetarian option use sautéed mushrooms instead of chicken and sub vegetable broth for added depth.

Serving Suggestions

This pasta is plenty hearty on its own but a simple green salad or crusty garlic bread always hits the spot. For extra color toss in fresh baby spinach until just wilted before serving. A chilled glass of white wine pairs beautifully with the sauce.

This meal looks impressive on the table but is easy to pull off even on a weeknight. Enjoy every creamy forkful with someone special or just as your own comfort food celebration.

Recipe FAQs

→ What type of pasta works best for this dish?

Penne holds the creamy sauce well, but other short pasta shapes like rigatoni or fusilli also work nicely.

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs offer a juicier bite and can be substituted for breasts if preferred.

→ How can I prevent the sauce from becoming too thick?

If the sauce thickens too much, simply add a splash of pasta water or extra chicken broth and stir to reach the desired consistency.

→ Can I make this dish ahead of time?

It can be prepared ahead and stored in the fridge for up to three days. Reheat gently, adding a bit of cream or broth to loosen the sauce.

→ Are there gluten-free options for this meal?

Use gluten-free pasta and swap the all-purpose flour for a suitable gluten-free alternative to enjoy the dish gluten-free.