This is one of the best pasta dishes I’ve made. This Marry Me Chicken Pasta is rich, creamy, and packed with flavor. With just a handful of simple ingredients you can make an impressive, comforting meal that’s perfect for date night, entertaining, or a busy weeknight when you want something satisfying and fuss-free.
Jump to Recipe
Creamy, flavorful, and easy to prepare, this recipe balances tender seasoned chicken with a sun-dried tomato and cream sauce. It pairs beautifully with a simple green salad and a slice of crusty bread.
Everything you’ll need to make this Marry Me Chicken Pasta
- Boneless chicken thighs
- Red bell peppers
- Yellow onion
- Tomato paste
- Sun-dried tomatoes
- Heavy cream
- Shells or your preferred pasta
- Garlic powder
- Paprika
- Chili flakes
- Salt & black pepper
- Fresh parsley for garnish
See the recipe card below for exact quantities and cooking times.
Instructions
Fry the Chicken.
Sauté the vegetables and make the sauce.
Add the pasta to the sauce.
Garnish with fresh parsley and serve.
- Marinate the chicken. Dice or cut the chicken into bite-sized pieces. Toss with olive oil, garlic powder, smoked paprika, chili flakes, salt, and black pepper. Marinate at least 30 minutes; overnight in the refrigerator gives the best flavor but is optional.
- Cook the chicken. Heat a large skillet over medium-high heat and add a splash of oil. Cook the chicken in a single layer for about 6–8 minutes, turning until golden and cooked through. Remove the chicken to a plate and keep the pan juices for the sauce.
- Sauté the vegetables. In the same skillet, add a little more oil if needed and sauté diced red peppers and onion until softened, about 5–7 minutes. Stir in tomato paste and finely chopped sun-dried tomatoes, cook briefly to deepen the flavor.
- Make the sauce. Pour in the heavy cream and add the remaining garlic powder, paprika, chili flakes, and salt and pepper to taste. Stir well and bring to a gentle simmer. Return the cooked chicken to the pan so the flavors can meld.
- Thicken the sauce (optional). If you prefer a thicker sauce, whisk 1 tablespoon of all-purpose flour with 1/4 cup of water to make a smooth slurry. Remove the pan from heat, stir in the slurry quickly to avoid lumps, then return to low heat and simmer until the sauce thickens.
- Add the pasta. Fold in cooked pasta that has been drained but is still warm. Cook together on low for 3–5 minutes so the pasta absorbs the sauce. Aim for al dente pasta for the best texture.
- Serve. Taste and adjust seasoning. Garnish with chopped fresh parsley and serve immediately. A squeeze of lemon brightens the dish if desired.
Full recipe card is at the end of this article.
Substitutions
- Chicken: Use chicken breasts, tenderloins, or even turkey in place of thighs.
- Peppers: Swap red peppers for yellow or orange bell peppers, or use roasted peppers for a smoky touch.
- Onion: White onion, red onion, or shallots all work well.
- Tomato paste / sun-dried tomatoes: Cooked fresh tomatoes or a small amount of concentrated tomato purée can substitute if needed.
- Cream: Substitute half-and-half, evaporated milk, or a mixture of milk and a little butter for a lighter sauce. Coconut cream works for a dairy-free alternative but will change the flavor profile.
- Pasta: Penne, fusilli, rigatoni, or farfalle are all excellent alternatives to shell pasta.
Equipment
- Large skillet
- Sharp knife
- Cutting board
- Large pot for boiling pasta
Storage
Allow leftovers to cool completely, then refrigerate in an airtight container for 3–4 days. Reheat gently in the microwave with a splash of water or on the stovetop over low heat with a little cream or water to restore creaminess. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
3 Top Tips for Success
1. Marinate well: Even a short marinade improves depth of flavor, but a few hours or overnight yields juicier chicken.
2. Keep pasta al dente: Slightly firm pasta holds up better when combined with the sauce and reheated.
3. Cut sun-dried tomatoes finely: They are concentrated and can dominate the sauce if used in large pieces; chopping them small spreads the flavor evenly.
FAQ
For the best result, drain the pasta when it is still slightly firm, then add it to the sauce in the pan and toss over low heat. Let them simmer together briefly so the pasta absorbs the sauce and the flavors meld.
Use roasted diced fresh tomatoes, a small amount of tomato paste, or roasted red bell peppers. Each option will change the flavor slightly but will still produce a delicious sauce.
Marinating enhances flavor and tenderness but is not strictly necessary. If you’re short on time, seasoning the chicken well right before cooking still produces a tasty result.
Related
If you enjoy creamy pasta dishes, try other recipes with similar rich sauces or quick weeknight preparations.
Dessert Pairings
Finish the meal with a light lemon loaf, fudgy brownies, or a simple no-bake peanut butter bar for a crowd-pleasing contrast to the creamy pasta.
Easy Marry Me Pasta with Chicken
Ingredients
- 500 g boneless chicken thighs
- 2 tbsp olive oil
- 1 tbsp garlic powder
- 1 tbsp smoked paprika
- 1 tsp chili flakes
- 1 tsp salt, 1/2 tsp black pepper
- 2 red bell peppers, diced
- 1 onion, diced
- 100 g sun-dried tomatoes, chopped
- 2 tbsp tomato paste
- 500 ml heavy cream
- 300 g pasta of choice, cooked
- 1 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley to garnish
Method
- Season and marinate the chicken with oil and spices for at least 30 minutes.
- Cook chicken in a hot skillet until golden and cooked through, 6–8 minutes. Remove and set aside.
- Sauté peppers and onion in the same skillet until soft. Stir in tomato paste and sun-dried tomatoes.
- Add the cream and remaining spices, bring to a gentle simmer, then return chicken to the pan.
- If thicker sauce is desired, mix flour with water to make a slurry, add off heat, then return to low heat and simmer until thickened.
- Fold in cooked pasta and simmer for 3–5 minutes. Adjust seasoning, garnish with parsley, and serve hot.
Notes
If you like a brighter finish, add a squeeze of lemon just before serving. For a lighter dish, reduce the cream and add a little chicken broth.
Food safety
- Cook poultry to a minimum internal temperature of 165 °F (74 °C).
- Do not use the same utensils or cutting boards for raw and cooked meat without washing them first.
- Wash hands thoroughly after handling raw meat.
- Do not leave perishable food out at room temperature for extended periods.
- Never leave cooking food unattended; use appropriate ventilation while cooking.
Enjoy this comforting Marry Me Chicken Pasta with family or friends—it’s simple to prepare, full of flavor, and reliably delicious.