Creamy Chicken Parmesan Pasta

This tangy and creamy Marry Me Chicken Pasta has become my favorite dish to make whenever I want to impress someone special without spending hours in the kitchen. The rich sauce clings perfectly to the pasta and tender chicken pieces, creating a restaurant-quality meal right at home.

I first made this for my partner on our anniversary when our dinner reservation fell through. The empty plates and seconds request told me everything I needed to know this pasta was staying in our regular rotation.

Ingredients

• Boneless skinless chicken breasts: the perfect protein that stays tender and juicy in the sauce
• Penne pasta: ideal shape that catches all that creamy sauce in its ridges and hollow center
• Heavy cream: creates that luxurious velvety texture that makes this dish irresistible
• Parmesan cheese: adds the necessary salty umami flavor that elevates the entire dish
• Sundried tomatoes: brings tangy concentrated flavor that cuts through the richness
• Italian seasoning: provides the perfect herb blend without needing your entire spice cabinet
• Paprika: adds a subtle smoky warmth that complements the sundried tomatoes perfectly
• Fresh basil: brightens the finished dish with its aromatic freshness

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of salted water to a rolling boil. Add penne and cook according to package directions until al dente usually 9 to 11 minutes. Reserve about half a cup of pasta water before draining. This starchy water is liquid gold for adjusting sauce consistency later.

Prepare the Chicken:

Season chicken pieces generously with salt and pepper making sure all sides are covered. Heat olive oil in a large skillet over medium high heat until shimmering. Add chicken in a single layer without overcrowding. Cook undisturbed for 3 minutes before flipping to allow proper browning. Continue cooking for another 3 to 5 minutes until chicken is cooked through with no pink remaining. Transfer to a clean plate.

Create the Sauce Base:

Return the same skillet to medium heat preserving all those flavorful chicken bits. Add butter and allow it to melt completely. Add minced garlic and cook for exactly 30 seconds until fragrant but not browned as burnt garlic will ruin the sauce. Sprinkle flour over the butter and garlic mixture stirring constantly for 1 to 2 minutes until it forms a light golden paste. This roux will thicken your sauce beautifully.

Build the Sauce:

Gradually pour in chicken broth while whisking continuously to prevent lumps. Add heavy cream in a slow stream continuing to whisk. Bring to a gentle simmer then add parmesan cheese a handful at a time allowing each addition to melt before adding more. This prevents a grainy sauce. Add sundried tomatoes paprika and Italian seasoning stirring to incorporate. Let the sauce gently bubble for 3 to 5 minutes until it coats the back of a spoon.

Combine and Serve:

Return the cooked chicken to the sauce along with the drained pasta. Gently fold everything together until each piece of pasta and chicken is coated in the luscious sauce. If too thick add a splash of reserved pasta water. Allow the combined dish to simmer for 2 minutes so the pasta can absorb some sauce flavors. Remove from heat and sprinkle with fresh basil and additional parmesan if desired.

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The sundried tomatoes are truly the secret weapon in this recipe. I once made it without them when I ran out and while still good it missed that special tang that makes people ask for the recipe. Their concentrated flavor adds such depth that even my tomato skeptic friends go back for seconds.

Perfect Wine Pairing

This creamy yet tangy pasta dish calls for a wine that can stand up to its rich flavors while providing some acidity to cut through the creaminess. A medium-bodied Chardonnay with buttery notes complements the sauce perfectly while a Pinot Grigio offers a crisp contrast that refreshes the palate between bites. For red wine lovers a light Pinot Noir works beautifully with the sundried tomatoes without overwhelming the dish.

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Make Ahead Tips

This Marry Me Chicken Pasta is perfect for planning ahead. Cook the pasta just shy of al dente and prepare the sauce with chicken separately. Refrigerate both components for up to two days. When ready to serve reheat the sauce in a large skillet add a splash of cream or broth if needed then fold in the pasta and heat together until warmed through. The pasta will finish cooking and absorb some sauce flavors making it taste freshly made.

Customization Options

While this recipe is perfect as written you can easily adapt it to what you have on hand or dietary preferences. Swap chicken for shrimp for a quicker cooking time or use mushrooms for a vegetarian version. Gluten free pasta works beautifully and if dairy is a concern coconut cream can substitute for heavy cream though the flavor profile will change slightly. For added nutrition fold in fresh spinach or asparagus during the final minutes of cooking.

Recipe FAQs

→ Can I use different pasta shapes for this dish?

Absolutely! While penne works wonderfully by capturing the creamy sauce in its ridges and hollow center, you can substitute other medium-sized pasta shapes like fusilli, farfalle, or rigatoni with excellent results. Smaller pasta like orzo or larger shapes like fettuccine will also work but may slightly change the sauce-to-pasta ratio experience.

→ What can I substitute for sun-dried tomatoes?

If you don't have sun-dried tomatoes, you can use roasted red peppers (patted dry) for a different but complementary flavor. Fresh cherry tomatoes (halved and briefly sautéed) will provide a fresher, less intense tomato flavor. For a completely different twist, caramelized onions add sweetness, though they'll change the dish's character significantly.

→ How can I make this dish lighter?

To create a lighter version, substitute half-and-half or whole milk for the heavy cream (though the sauce won't be quite as rich). You can also use less parmesan cheese or opt for a lighter cheese like pecorino. Increasing the proportion of pasta to sauce and adding more vegetables like spinach, zucchini, or bell peppers will lower the calories per serving while maintaining volume.

→ Can I prepare any elements of this dish ahead of time?

Yes! You can cook the chicken and prepare the pasta 1-2 days ahead, storing them separately in the refrigerator. The sauce is best made fresh, but all components can be assembled just before serving. Simply reheat the chicken, warm the pasta briefly in hot water, then combine with freshly made sauce. This makes it perfect for entertaining when you want to minimize last-minute cooking.

→ What proteins can I substitute for chicken?

This versatile dish works well with several protein substitutions. Shrimp is a popular alternative, requiring just 2-3 minutes to cook. Italian sausage adds a different flavor profile but pairs beautifully with the creamy sauce. For vegetarian options, try pan-fried firm tofu, chickpeas, or simply add extra vegetables like mushrooms, which provide a meaty texture and umami flavor.

→ Why is it called 'Marry Me Chicken Pasta'?

The dish earned its name from an urban legend suggesting it's so delicious that serving it to your romantic partner might lead to a marriage proposal! The original 'Marry Me Chicken' was a similar creamy, sun-dried tomato chicken dish without pasta. This version adds penne to create a complete meal while maintaining all the proposal-worthy flavors of the original.