Marry Me Chicken Pasta: Creamy One Pan Dinner Ready in 30 Minutes

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:

Josie Baker

Published:

October 9, 2026

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Marry Me Chicken Pasta

If a dinner could pop the question, this would be the one. Marry Me Chicken Pasta is the creamy, sun dried tomato chicken pasta that grew out of the TikTok famous Marry Me Chicken dish and turned it into a full, filling meal.

The story behind the name is pure kitchen romance. The original creamy chicken with sun dried tomatoes was supposedly so delicious that anyone who tasted it would want to marry the cook just to keep it on the table for life.

The pasta version takes that same magic and makes it heartier, a perfect family favorite with tender rigatoni wrapped in a rich tomato cream sauce.

The flavor lineup is simple and cozy. Sun dried tomatoes, garlic, tender chicken and cream come together with parmesan for a sauce that tastes like something from a nice restaurant, yet the whole dish comes together in about thirty minutes.

Five minutes of prep and twenty five minutes of cooking give you six generous servings at roughly 656 calories per serving, which makes this a natural fit for both a quick weeknight meal and a fancy date night at home.

Whether you are feeding hungry kids or trying to impress someone special, this recipe brings big flavor with very little effort. It is adapted from the original Marry Me Chicken Pasta recipe, and the idea is simple.

If the way to a person heart is through their stomach, this dish will lead the way.

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Why Make This Recipe

There are plenty of creamy pasta recipes out there, so why does this one deserve a spot in your rotation. The answer comes down to three simple things. It is fast, it is flexible, and it keeps cleanup painless. Here is the breakdown.

Simple and fast. Dinner can be on the table in about thirty minutes with simple ingredients. That makes it perfect for those nights when time is short but you still want something filling and delicious.
Customizable. The base recipe is a friendly backdrop for extras. Toss in fresh herbs, add vegetables, or serve it with a slice of crusty bread for soaking up the sauce. Feel free to make it your own.
Minimal dishes. You need only one pan and one pot, so preparation and cleanup are equally easy. Less time scrubbing means more time at the table.

What Do You Need to Make This Recipe

Ingredients

The recipe is split into two easy groups, one for the chicken and one for the pasta. Gather everything before you start and the cooking will fly by.

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

A few notes will help you get the best result from these ingredients.

Chicken. Skinless chicken breasts are the default, but chicken thighs can be used if that is what you have on hand.
Flour. The all purpose flour coating helps form a golden crust on the chicken. Gluten free flour can be substituted without any trouble.
Garlic. Fresh garlic gives the best flavor, but minced jarred garlic is perfectly acceptable on a busy night.
Sun dried tomatoes. Use the kind jarred in oil and drain the oil before using. They bring the signature tangy sweetness to the sauce.
Cream. Heavy whipping cream makes the sauce rich and luscious. Half and half is a fine lighter substitute, but milk or anything with less fat is not recommended for this sauce.
Red pepper flakes. These are optional. Add a pinch for warmth or leave them out to keep things mild.
Parmesan. Freshly grated parmesan melts best and tastes best, though any grated parmesan works in a pinch.
Pasta. Rigatoni is preferred because the thick noodles hold the sauce beautifully, but penne would also work well.

Tools

You only need one tool for this recipe, which is part of its charm.

A large pan or skillet

Instructions

The method runs in three easy stages. Cook the chicken and pasta, build the creamy sauce in the same skillet, then bring it all together. Here is exactly what to do.

Step One: Cook the Chicken and Pasta

Season 1 lb chicken with 1 tsp salt and 1/2 tsp pepper.
In a gallon sized resealable plastic bag, combine 1/2 cup all purpose flour with the 1 1/2 tsp Italian seasoning, 1 tsp onion powder, 1 tsp garlic powder, and 1/2 tsp paprika. Place the cubed chicken in the flour and shake the bag to coat evenly. Remove the chicken from the flour and shake off any excess. Reserve 1 tablespoon of the flour mixture for thickening the sauce later.
In a large skillet, melt 2 tbsp olive oil and 2 tbsp butter. Add the chicken and cook until it browns on one side, about 3 to 4 minutes. Turn it and cook until golden on the other side and the chicken reaches an internal temperature of 165 degrees Fahrenheit.
Once cooked, remove the chicken to a separate plate and set aside.
Cook 10 oz rigatoni according to the package directions. Drain, then set aside.

Step Two: Prepare the Sauce

In the same skillet, add 2 tbsp olive oil and 2 cloves minced garlic and saute for 1 to 2 minutes, or until fragrant.
Add 1/2 cup sun dried tomatoes, 2 tbsp tomato paste, 1 cup chicken broth, and 1 cup heavy whipping cream. Stir to combine.
Add 1 tsp Italian seasoning, 1/2 tsp dried parsley, 1/2 tsp salt, and red chili flakes to taste. Stir to combine again.
In a small separate bowl, combine 1 tablespoon of the reserved flour mixture with 3 tablespoons of the sauce mixture from the pan. Stir until a paste forms, then add that paste back into the saucepan along with 1/2 cup parmesan cheese. Stir until the tomato cream sauce thickens.

Step Three: Combine It All

Add the cooked rigatoni into the pan and stir for 1 minute, or until everything is warm and coated in the creamy sun dried tomato sauce.
Add the chicken back into the skillet and top with the remaining 1/2 cup parmesan.
Mix to combine and allow it to cook, uncovered, for another few minutes until fully thickened into a sauce.
Serve and enjoy.

Expert Tips

The sauce is the heart of this dish, and it is easy to get it exactly how you like it. For a thicker sauce, let the moisture cook out a little longer before adding the pasta. If the sauce gets too thick, stir in more cream, chicken broth, or a splash of water until it loosens up.

Taste as you go. This is your dinner, so adjust freely. A little more salt, a crack of pepper, or an extra splash of cream can make the sauce perfect for your table. Do not be afraid to trust your taste buds.

Keep everything in the same skillet. The browned bits left in the pan after cooking the chicken add incredible flavor to the creamy sauce, and you get a richer result with zero extra dishes.

Recipe Variations

Once you have the base recipe down, this pasta is easy to customize. Here are four delicious directions to take it.

Add vegetables. Fresh or roasted vegetables make a wonderful addition. Try asparagus, broccoli, spinach, tomatoes, or green beans. Finish with a sprinkle of fresh herbs like parsley or fresh basil for color and freshness.
Change the protein. The chicken already brings plenty of protein, but extra savory flavor can come from bacon or sausage. For a lighter option, shrimp is a lovely swap.
Go vegan. Making this dish fully vegan is a challenge since its richness depends on cream, but it is possible. Choose your preferred vegan substitutes for the cream and parmesan, and either omit the chicken or replace it with vegetables or tofu.
Try different pasta. A new pasta shape gives the whole recipe a fun twist. Stuffed pastas like tortellini or ravioli work beautifully, and really any pasta shape you have on hand will do. Homemade pasta or Italian ravioli would be a lovely way to impress guests.

If creamy chicken pasta is your kind of comfort food, you may also love our lemon chicken pasta for a brighter citrus take, or our classic chicken penne pasta for another weeknight friendly favorite.

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FAQs

Why is it called Marry Me Chicken Pasta?

The name comes from the TikTok-viral dish Marry Me Chicken, named for the playful rumor that its creamy, sun-dried tomato sauce is so delicious it could inspire a marriage proposal. This pasta version tosses that signature sauce with rigatoni, turning it into a complete, filling meal. It is pitched as an easy dish impressive enough for date night yet simple enough for a weeknight.

What pasta goes best with Marry Me Chicken Pasta?

Rigatoni is the best choice, 10 ounces uncooked, because its wide tubes hold the creamy tomato sauce well. Penne or other short, sturdy shapes work as substitutes, and tortellini or ravioli make a nice variation. Cook the pasta according to the package directions, ideally one to two minutes shy so it finishes in the sauce without turning mushy.

How do I keep the cream sauce from breaking?

Keep the sauce at a gentle simmer once the heavy cream and Parmesan are added, since aggressive boiling can break the emulsion and make it separate or turn grainy. Add the 1 cup of grated Parmesan gradually while stirring constantly so it melts smoothly into the cream. If the sauce gets too thick, stir in a splash of reserved pasta water, whose starch also helps the sauce cling to the pasta.

Can I make Marry Me Chicken Pasta ahead of time?

Yes, store leftovers in an airtight container in the refrigerator for up to three days or freeze them for up to two months. Reheat gently on the stovetop with a splash of milk or cream, stirring often, since cream sauces can separate when reheated. For the smoothest texture, assemble the sauce fresh, with the cooked chicken refrigerated up to three days and the pasta up to two days.

Marry Me Chicken Pasta: Creamy One Pan Dinner Ready in 30 Minutes

Marry Me Chicken Pasta

Why Make This Recipe