Marry Me Chicken Pasta: Creamy Sun Dried Tomato Pasta for Date Nights and Busy Weeknights

Name: Marry Me Chicken Pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6
Ingredients: 1 lb chicken breast, cubed into bite-sized pieces; 1 tsp Salt; ½ tsp Pepper; ½ cup All purpose flour; 1 ½ tsp Italian Seasoning; 1 tsp Onion Powder; 1 tsp Garlic Powder; ½ tsp Paprika; 2 tbsp Olive oil; 2 tbsp Butter; 10 oz Rigatoni, Uncooked; 2 tbsp olive oil; 2 cloves garlic, minced; ½ cup sun-dried tomatoes, drained; 2 tbsp tomato paste; 1 cup chicken broth; 1 cup heavy whipping cream; 1 tsp Italian seasoning; ½ tsp dried parsley; ½ tsp Salt, more or less to taste; Red Chili Flakes, to taste; 1 cup Parmesan Cheese, grated, divided

By:

Ruby Bennett

Published:

October 14, 2026

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Why Make This Recipe

You want dinner that feels special without keeping you in the kitchen all evening. This is it. Marry Me Chicken Pasta is creamy and flavorful, with tender chicken, garlic, sun dried tomatoes and a rich parmesan sauce that clings to every bite of rigatoni.

It works for a quick weeknight meal when time is short and you still want something filling. It also works for a fancy date night when you want to impress with little effort.

Marry Me Chicken Pasta, Why Make This Recipe

The creamy sauce and filling pasta come together in about thirty minutes from simple ingredients. The flavor far outweighs the effort, which is why it gets such rave reviews.

There are three big reasons to make it. First, it is simple and fast. Dinner can be on the table in about thirty minutes.

Second, it is customizable. The creamy base is a simple backdrop for other flavors. Dress it up with fresh herbs, vegetables or crusty bread.

Third, cleanup stays easy. You only need one pan and one pot. Whip it up, taste and adjust as you go, and make it your own.

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What Do You Need to Make This Recipe

Gather everything before you start and the cooking will feel calm and smooth. The list is short and practical, with simple swaps when you need them. Read through once, set out your ingredients, and you will cook with confidence from start to finish.

Ingredients

Skinless chicken breasts are the star here. Cut into bite sized pieces, they cook quickly and stay tender inside a light golden crust. If you prefer juicier dark meat, chicken thighs are a great substitute.

All purpose flour gives that light coating. If you need gluten free, you can use gluten free flour with good results. Fresh garlic gives the best flavor, but jarred minced garlic works well when you are short on time.

Sun dried tomatoes bring sweet tangy depth. Choose the kind jarred in oil and drain the oil before using. Heavy whipping cream makes the sauce rich and silky.

Half and half can be used as a lighter substitute, but milk or lower fat options are not recommended because the sauce can turn thin. Red chili flakes are optional. Use a little or a lot to suit your taste.

Freshly grated parmesan melts best and tastes wonderful, though any grated parmesan works. Rigatoni is preferred because the thick noodles hold the creamy sauce beautifully. Penne also works when that is what you have.

Chicken Ingredients

1 lb chicken breast, cubed into bite sized pieces
1 tsp salt
1/2 tsp pepper
1/2 cup all purpose flour
1 1/2 tsp Italian seasoning
1 tsp onion powder
1 tsp garlic powder
1/2 tsp paprika
2 tbsp olive oil
2 tbsp butter

Pasta Ingredients

10 oz rigatoni, uncooked
2 tbsp olive oil
2 cloves garlic, minced
1/2 cup sun dried tomatoes, drained
2 tbsp tomato paste
1 cup chicken broth
1 cup heavy whipping cream
1 tsp Italian seasoning
1/2 tsp dried parsley
1/2 tsp salt, more or less to taste
Red chili flakes, to taste
1 cup parmesan cheese, grated, divided

Tools

You only need a large pan or skillet for the main cooking. Choose a roomy skillet so the chicken has space to brown and the sauce has room to simmer.

You will also use a pot for the pasta, a small bowl for the thickening paste, and basic tools like a spoon and a plate. That is all. Fewer dishes means you spend less time cleaning and more time enjoying dinner.

Instructions

Follow these steps in order for the best texture and flavor. Brown the chicken first for golden color, cook the pasta until tender, then build the sauce in the same skillet so you capture all the tasty browned bits. Work calmly, taste as you go, and keep the heat gentle when the cream goes in.

Step One: Cook the Chicken and Pasta

Start with the chicken. Season the cubed chicken with salt and pepper so every piece has flavor from the inside out. In a gallon sized resealable plastic bag, combine the all purpose flour with Italian seasoning, onion powder, garlic powder and paprika.

Add the chicken, seal the bag and shake gently until each piece is coated evenly. Remove the chicken and shake off any excess flour. Reserve 1 tablespoon of the flour mixture for later. You will use it to thicken the sauce.

Melt the olive oil and butter in a large skillet over medium heat. When the butter is melted and lightly bubbly, add the chicken in a single layer. Let it cook without moving for about 3 to 4 minutes so one side turns golden brown.

Turn the pieces and cook the other side until golden and the chicken reaches an internal temperature of 165 degrees Fahrenheit. A meat thermometer is the easiest way to check. Transfer the cooked chicken to a plate and set aside.

While the chicken rests, cook the rigatoni according to the package directions until tender. Drain well and set aside. Keep the skillet with all the browned bits. You will build the sauce right in it for extra flavor.

Step Two: Prepare the Sauce

Place the same skillet back over medium heat. Add the olive oil and minced garlic and saute for 1 to 2 minutes until fragrant. Stir often so the garlic softens without browning too much. You want it sweet and aromatic.

Add the sun dried tomatoes, tomato paste, chicken broth and heavy whipping cream. Stir to combine until the tomato paste dissolves into the creamy liquid. Then stir in the Italian seasoning, dried parsley, salt and red chili flakes to taste. Start with a small pinch of chili flakes if you like mild heat. You can always add more.

In a small separate bowl, mix 1 tablespoon of the reserved flour mixture with 3 tablespoons of the warm sauce from the pan. Stir until a smooth paste forms with no lumps.

Pour the paste back into the skillet and add 1/2 cup of the grated parmesan cheese. Stir gently until the sauce thickens into a silky tomato cream sauce. Taste and adjust with a little more salt, pepper or cream if you like.

Step Three: Combine It All

Add the cooked rigatoni to the pan. Stir for about 1 minute or until the pasta is warm and every piece is coated in the creamy sun dried tomato sauce. Take your time here so the noodles soak up flavor.

Return the chicken to the skillet and sprinkle the remaining 1/2 cup of parmesan cheese on top. Mix to combine everything evenly. Let it cook uncovered for another few minutes, stirring now and then, until the sauce is fully thickened and clings to the pasta and chicken. Serve warm and enjoy.

Expert Tips

Want the perfect sauce texture every time. You are in control. For a thicker sauce, let the sauce simmer a little longer so some moisture cooks out.

Stir often and watch it turn rich and velvety. If the sauce gets too thick for your liking, thin it with a splash more cream, a little chicken broth or a splash of water. Add a little at a time until it looks just right.

Always taste and adjust as you go. Sauces change as they simmer, so taste near the end and add more salt, pepper or cream if needed. A little extra parmesan can also boost flavor. Trust your palate. You know what you love.

Do not wash the skillet between the chicken and the sauce. Those browned bits left in the pan are full of flavor. When the garlic and cream hit the warm pan, they lift all that goodness into the sauce. This one simple habit makes the whole dish taste deeper and more savory.

Keep the heat gentle once the cream is in. A calm simmer thickens beautifully without splitting.

Recipe Variations

One of the best things about this recipe is how flexible it is. Make it your own with what you have and what you love.

Add vegetables for color and freshness. Asparagus, broccoli, spinach, tomatoes or green beans all pair well. Use them fresh or roasted. Stir tender greens like spinach right into the warm sauce so they wilt softly. Roast or saute firmer vegetables in the pan after the chicken, then set them aside and stir them back in at the end.

Top with fresh herbs for a bright finish. Chopped parsley or fresh basil adds lovely color and fresh aroma. A little goes a long way.

Want extra protein. The chicken already makes this filling, but you can add savory depth with bacon or sausage. For a lighter option, try shrimp. Cook the shrimp separately until just pink, then stir it in at the end so it stays tender.

Need a vegan approach. This dish is built around cream, so a fully vegan version takes some creativity. You can try your preferred vegan substitutes for the heavy whipping cream and parmesan, and leave out the chicken or replace it with vegetables or tofu. The result will be different, but still creamy and comforting when seasoned well.

Play with pasta shapes for a new twist. Stuffed pastas like tortellini or ravioli make it extra cozy. Any pasta shape you have on hand will work. Homemade pasta or Italian ravioli can make it feel extra special for guests.

If you love creamy chicken pasta, you might also enjoy this creamy white wine parmesan chicken pasta for another cozy night in. Another family favorite is creamy garlic parmesan chicken pasta when you want even more garlic flavor.

This version is adapted from the original Marry Me Chicken Pasta recipe. It keeps the same comforting spirit with tender chicken, garlic, sun dried tomatoes and parmesan in a creamy sauce.

See the additional source.

FAQs

What is Marry Me Chicken Pasta made of?

This dish combines bite-size chicken breast dredged in seasoned flour with rigatoni in a creamy sun-dried tomato sauce. The sauce is built from garlic, oil-packed sun-dried tomatoes, tomato paste, chicken broth, heavy whipping cream, and grated Parmesan, seasoned with Italian seasoning and red chili flakes. Fresh garlic and Parmesan give the best flavor, though jarred garlic and pre-grated cheese also work.

How long does Marry Me Chicken Pasta take to cook?

The recipe takes 30 minutes total, with 5 minutes of prep and 25 minutes of cook time. You brown the flour-coated chicken for about 3 to 4 minutes per side, cook the rigatoni separately, then build the cream sauce in the same skillet. Cook the pasta about a minute shy of the package directions so it finishes in the hot sauce without getting mushy.

Can I use chicken thighs in Marry Me Chicken Pasta?

Yes, boneless chicken thighs swap in easily for the 1 pound of cubed chicken breast. Their extra fat keeps them juicy and stands up well to the rich cream sauce. Cut the thighs into even bite-size pieces so they brown evenly, and cook to an internal temperature of 165°F. Use an instant-read thermometer for the most reliable check.

How do I store and reheat Marry Me Chicken Pasta?

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Cream sauces thicken and can separate when reheated, so add a splash of milk or broth and stir often while warming gently over low heat. For meal prep, make the sauce and chicken up to 2 days ahead, then cook fresh pasta and combine before serving.

Marry Me Chicken Pasta: Creamy Sun Dried Tomato Pasta for Date Nights and Busy Weeknights

Why Make This Recipe