Creamy Marry Me Chicken Pasta with Sun-Dried Tomatoes

Marry Me Chicken Pasta is a creamy, slightly smoky pasta dish studded with sun‑dried tomatoes and plenty of freshly grated Parmesan. Tender, seasoned chicken and al dente penne are tossed in a rich, silky sauce made in one skillet, and the meal is ready in about 30 minutes. There’s no wine required and no long list of chopping tasks—just simple pantry staples that combine into a deeply flavored, comforting dinner perfect for weeknights or for when you want something that feels special without fuss.

Key ingredients

All ingredient amounts are listed in the recipe card below. These are the components that shape the flavor and texture of the dish:

• Chicken breasts: Cut into even, bite‑size pieces so they sear quickly and remain juicy. Chicken thighs can be substituted but may take slightly longer to cook.
• Smoked paprika: Adds the smoky depth that replaces wine in this version; it’s subtle but crucial. Regular paprika will work if needed.
• Tomato paste: Frying the paste briefly removes the canned tang and concentrates its flavor—don’t skip this step.
• Sun‑dried tomatoes: Finely chopped, the ones packed in oil integrate smoothly into the sauce. Sun‑dried tomato paste can be used in a pinch.
• Heavy cream: Creates a stable, clingy sauce. Milk or half‑and‑half will make the sauce thin or risk separation.
• Parmesan: Freshly grated from a block melts properly into the sauce and gives it that almost velvety texture.
• Penne pasta: The ridges and tubes hold onto sauce; rigatoni, farfalle, or similar shapes also work well.

How to make Marry Me Chicken Pasta

Cookware note: Use a large nonstick or stainless skillet and maintain medium heat so the tomato paste and cream don’t scorch.

1. Cook the pasta: Bring a large pot of salted water to a boil and cook the penne until al dente according to package directions. Reserve about 1/2 cup of the pasta cooking water before draining; the starchy water helps loosen the sauce if needed.
2. Sear the chicken: Heat olive oil and a little butter in a large skillet over medium heat. Add the bite‑size chicken pieces and season with Italian seasoning, smoked paprika, red pepper flakes, garlic powder, salt and pepper. Cook 5–7 minutes, stirring occasionally, until golden and cooked through. Remove the chicken and set aside so it stays juicy.
3. Sauté aromatics: In the same skillet, add finely chopped onion and cook 2–3 minutes until softened. Stir in minced garlic and cook about 30 seconds, scraping up any browned bits from the bottom of the pan—those bits carry a lot of flavor.
4. Bloom the tomato paste: Add the tomato paste and cook for about one minute, letting it darken slightly. This step concentrates flavor and removes the raw tinny edge of canned tomato paste.
5. Create the sauce: Pour in heavy cream and bring to a gentle simmer. Stir in freshly grated Parmesan and finely chopped sun‑dried tomatoes (or a spoonful of sun‑dried tomato paste). Simmer 2–3 minutes until the sauce thickens and becomes glossy. Keep the heat low so the cream does not break.
6. Finish and serve: Return the chicken to the skillet, add the drained pasta, and toss until everything is well coated. If the sauce is too tight, stir in a splash of the reserved pasta water until you reach the desired consistency. Taste and adjust seasoning, then garnish with fresh basil or parsley and serve immediately with extra Parmesan.

Recipe card — Ingredients (serves 6)

• 8 oz dried penne pasta
• 1 tablespoon olive oil
• ½ cup white onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon butter
• 1 lb chicken breasts, cut into bite‑size pieces
• ¼ teaspoon Italian seasoning
• ½ teaspoon smoked paprika
• ¼ teaspoon red pepper flakes
• ½ teaspoon garlic powder
• 1 tablespoon tomato paste
• Salt and black pepper, to taste
• 1 cup heavy cream
• ½ cup freshly grated Parmesan cheese
• ¼ cup sun‑dried tomatoes, finely chopped (or sun‑dried tomato paste)
• Fresh basil leaves, for garnish

Recipe card — Instructions

1. Cook pasta in salted boiling water until al dente. Reserve ½ cup pasta water, drain and set aside.
2. Heat oil and butter in a large skillet over medium heat. Add seasoned chicken and cook 5–7 minutes until golden and cooked through. Remove and set aside.
3. Sauté onion 2–3 minutes until softened, add garlic and cook 30 seconds. Scrape up browned bits from the pan.
4. Add tomato paste and cook about 1 minute until it darkens slightly.
5. Pour in heavy cream, bring to a gentle simmer, then stir in Parmesan and sun‑dried tomatoes. Simmer 2–3 minutes until glossy and slightly thickened.
6. Return chicken, add drained pasta, and toss to coat. Add reserved pasta water if needed to loosen the sauce. Adjust seasoning and garnish with basil before serving.