Marry Me Chicken Pasta with Sun-Dried Tomatoes

Marry Me Chicken Pasta combines short pasta and cooked chicken with a creamy garlic sauce flavored with sun-dried tomatoes, tomato paste, Parmesan, oregano, and fresh basil. Using rotisserie or leftover cooked chicken keeps the preparation straightforward while the reserved pasta water helps the sauce coat the pasta.

The name is playful, but the appeal is practical. This is a complete skillet dinner with familiar ingredients and a sauce that can be adjusted before serving. If you enjoy this style of creamy pasta, you may also like this garlic Parmesan chicken pasta.

Quick Answer: How Do You Make Marry Me Chicken Pasta?

Cook 8 ounces of short pasta until just shy of al dente and reserve some pasta water. Build the sauce in a 12-inch skillet with butter, garlic, flour, tomato paste, chicken broth, heavy cream, sun-dried tomatoes, and seasonings. Add cooked shredded chicken, heat it to 165°F, then finish the sauce with Parmesan and basil. Toss in the pasta and add reserved pasta water as needed.

Recipe at a Glance

Why This Recipe Works

• Cooked chicken simplifies the method: Rotisserie or leftover cooked chicken only needs to be safely reheated in the sauce.
• Two tomato ingredients add balance: Tomato paste supplies concentrated flavor while chopped sun-dried tomatoes add texture and tang.
• Broth loosens the base: It allows the flour-thickened mixture to become smooth before the cream is added.
• Parmesan goes in off the heat: Lower heat reduces the chance of a grainy or oily sauce.
• Pasta water provides control: Adding it gradually lets you adjust the sauce without pouring in more cream.

For another useful explanation of a Parmesan cream sauce, see this Alfredo sauce recipe.

Ingredients

• 8 ounces dry short pasta: Penne, rigatoni, farfalle, or fusilli
• 2 tablespoons unsalted butter
• 1 1/2 teaspoons all-purpose flour: Equivalent to 1/2 tablespoon
• 3 to 4 garlic cloves: Finely minced
• 1 tablespoon tomato paste
• 1/3 cup low-sodium chicken broth
• 1 cup heavy cream
• 1/3 cup oil-packed sun-dried tomatoes: Drained and chopped
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes: Optional for a milder sauce
• 2 cups shredded cooked chicken: Remove the skin and bones before measuring
• 1/3 cup finely grated Parmesan: Plus more for serving if desired
• 1 small handful fresh basil: Torn or thinly sliced
• Salt and black pepper: To taste

Allergen note: This recipe contains milk and wheat. Check the labels on the broth, cooked chicken, pasta, and cheese if you need to manage additional allergens.

Ingredient Notes and Reliable Substitutions

Cooked chicken

Rotisserie chicken, leftover roasted chicken, or separately cooked chicken breast can be used. The chicken must already be fully cooked before it enters the cream sauce. If starting with raw chicken, cook it separately to an internal temperature of 165°F before shredding it.

Sun-dried tomatoes

Oil-packed sun-dried tomatoes are easier to chop and incorporate into the sauce. Drain them before measuring so the sauce does not become excessively oily. Dry-packed tomatoes can be softened in warm water, drained well, and then chopped, but their final texture may differ.

Heavy cream

Heavy cream provides the most consistent body for this formula. Milk alone is not a direct substitute because it produces a thinner sauce and is less forgiving under heat.

Parmesan

Finely grated Parmesan melts more evenly than thick shreds. Add it after lowering or turning off the heat. Pecorino Romano can be used, but it tastes saltier, so season only after the cheese has been incorporated.

Gluten-free option

Use gluten-free short pasta and a gluten-free cup-for-cup flour blend. Follow the pasta package instructions carefully because gluten-free pasta can soften quickly.

How to Make Marry Me Chicken Pasta

1. Prepare the ingredients

Drain and chop the sun-dried tomatoes, mince the garlic, grate the Parmesan, and shred the cooked chicken. Keeping everything ready is important because the sauce comes together quickly once the skillet is heated.

2. Cook the pasta

Bring a large pot of water to a boil and salt it moderately. Add the pasta and cook it until about one minute before the package time for al dente.

Reserve 1 cup of pasta water, then drain the pasta. Do not rinse it.

3. Start the sauce

Melt the butter in a 12-inch skillet over medium-low heat. Add the garlic and cook for about 30 seconds, stirring constantly. Do not let it brown.

Whisk in the flour and cook for 1 minute. Add the tomato paste and continue whisking for another minute.

4. Add the broth and cream

Gradually whisk in the chicken broth until the mixture is smooth. Let it simmer gently for 1 to 2 minutes.

Reduce the heat to low and slowly whisk in the heavy cream. Add the sun-dried tomatoes, oregano, and red pepper flakes. Maintain a gentle simmer rather than a hard boil.

5. Reheat the chicken

Add the shredded cooked chicken and stir until evenly coated. Continue cooking gently for approximately 5 to 7 minutes, stirring occasionally. The chicken should reach 165°F when checked with an instant-read thermometer.

6. Add the Parmesan and basil

Turn off the heat. Add the Parmesan gradually while stirring, then fold in the basil. Taste before adding salt because the broth, chicken, sun-dried tomatoes, and cheese may already contribute sodium.

7. Toss with the pasta

Add the drained pasta to the skillet and toss until coated. If the sauce is too thick, add reserved pasta water 1 tablespoon at a time. If it looks slightly loose, let the pasta rest in the skillet for 1 to 2 minutes before adding more cheese or thickener.

Serve warm with black pepper, extra basil, or a small amount of additional Parmesan if desired.

Recipe Summary

• Recipe name: Marry Me Chicken Pasta
• Servings: 4
• Approximate prep time: 10 minutes
• Approximate cook time: 20 to 25 minutes
• Approximate total time: 30 to 35 minutes
• Course: Main course
• Cuisine: Italian-American inspired

How to Prevent a Grainy or Broken Cream Sauce

• Keep the heat low after adding the cream.
• Do not let the finished sauce boil hard.
• Finely grate the Parmesan so it melts quickly.
• Turn off the heat before adding the cheese.
• Add pasta water gradually instead of all at once.
• Stir gently while reheating leftovers.

Troubleshooting

What to Serve with Marry Me Chicken Pasta

This creamy pasta works well with a side that adds freshness or crunch:

• A simple green salad with lemon vinaigrette
• Roasted asparagus, broccolini, or green beans
• Garlic bread or toasted sourdough
• Sparkling water with lemon
• A light fruit-based dessert

For another tomato-and-basil chicken dinner, try this bruschetta chicken recipe.

Storage and Reheating

Refrigerating leftovers

Transfer leftovers to shallow, covered containers and refrigerate them within 2 hours of cooking. Use refrigerated leftovers within 3 to 4 days. If the room temperature is above 90°F, refrigerate the food within 1 hour.

Reheating on the stovetop

Place the pasta in a skillet over low heat. Add a small splash of chicken broth, cream, milk, or water. Cover briefly and stir gently until the sauce loosens and the chicken and pasta reach 165°F.

Reheating in the microwave

Place one portion in a microwave-safe dish, add a small splash of liquid, and cover loosely. Heat in short intervals, stirring between each interval, until the center reaches 165°F.

Freezing

The finished pasta can be frozen from a food-safety perspective if it is cooled and stored promptly. However, the cream sauce may separate and the pasta may soften after thawing. Refrigeration provides more predictable texture.

These storage and reheating temperatures follow current USDA leftovers guidance.

Estimated Nutrition per Serving

The following estimate assumes four servings, 8 ounces of standard dry pasta, unsalted butter, low-sodium broth, drained oil-packed sun-dried tomatoes, skinless cooked chicken breast, heavy cream, and Parmesan. Actual values vary with the rotisserie chicken, broth, cheese, pasta, and product labels.

Nutrition disclaimer: These values are estimated, not guaranteed, and should not be treated as medically precise. They are not intended to support medical, weight-loss, or transformation claims.

Helpful Tools for This Recipe

• A large pot for cooking the pasta
• A 12-inch skillet or wide sauté pan
• A whisk for incorporating the broth and cream
• A fine grater for the Parmesan
• An instant-read thermometer for checking reheated chicken
• Measuring cups and spoons
• Shallow containers for cooling leftovers promptly

No specific products, prices, ratings, or affiliate links are included because no verified product information was supplied.

Marry Me Chicken Pasta with Sun-Dried Tomatoes

This creamy Marry Me Chicken Pasta combines short pasta and cooked chicken with garlic, sun-dried tomatoes, Parmesan, oregano, and fresh basil. Gentle heat and reserved pasta water help create a smooth, flavorful sauce that coats every bite.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian-American

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

Pasta and Chicken

• 8 ounces dry short pasta Use penne, rigatoni, farfalle, or fusilli
• 2 cups cooked chicken Shredded; remove skin and bones before measuring
• 1 cup reserved hot pasta water Use only as needed to adjust the sauce

Sun-Dried Tomato Cream Sauce

• 2 tablespoons unsalted butter
• 1 1/2 teaspoons all-purpose flour Equivalent to 1/2 tablespoon
• 3 to 4 cloves garlic Finely minced
• 1 tablespoon tomato paste
• 1/3 cup low-sodium chicken broth
• 1 cup heavy cream
• 1/3 cup oil-packed sun-dried tomatoes Drained and chopped
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes Optional; omit for a milder sauce
• 1/3 cup Parmesan cheese Finely grated, plus more for serving if desired
• 1 small handful fresh basil Torn or thinly sliced
• salt Add only after tasting
• black pepper To taste

Equipment

• Large pot
• colander
• 12-inch skillet or wide sauté pan
• Whisk
• Fine grater
• Chef’s knife
• Cutting board
• Instant-read food thermometer
• Measuring cups and spoons
• Shallow storage containers

Method

 

1. Drain and chop the sun-dried tomatoes, mince the garlic, finely grate the Parmesan, shred the cooked chicken, and prepare the basil before heating the skillet.
2. Bring a large pot of moderately salted water to a boil. Add the pasta and cook until approximately 1 minute before the package time for al dente.
3. Reserve 1 cup of the hot pasta water, then drain the pasta without rinsing it.
4. Melt the butter in a 12-inch skillet over medium-low heat. Add the garlic and cook for approximately 30 seconds, stirring constantly. Do not allow it to brown.
5. Whisk in the flour and cook for 1 minute. Add the tomato paste and continue whisking for another minute.
6. Gradually whisk in the chicken broth until the mixture is smooth. Let it simmer gently for 1 to 2 minutes.
7. Reduce the heat to low and slowly whisk in the heavy cream. Add the sun-dried tomatoes, oregano, and optional red pepper flakes. Maintain a gentle simmer and avoid a hard boil.
8. Add the shredded cooked chicken and stir until evenly coated. Cook gently for approximately 5 to 7 minutes, stirring occasionally, until the chicken reaches 165°F or 74°C.
9. Turn off the heat. Add the Parmesan gradually while stirring, then fold in the fresh basil.
10. Taste the sauce before adding salt because the broth, chicken, sun-dried tomatoes, and Parmesan may already provide enough seasoning. Add black pepper as desired.
11. Add the drained pasta to the skillet and toss until evenly coated. If the sauce is too thick, add reserved pasta water 1 tablespoon at a time.
12. If the sauce appears slightly loose, let the pasta rest in the skillet for 1 to 2 minutes. Serve warm with additional basil, black pepper, or Parmesan if desired.

Notes

Chicken: Use fully cooked rotisserie chicken, leftover roasted chicken, or separately cooked chicken breast. If starting with raw chicken, cook it separately to 165°F or 74°C before shredding.

Sun-dried tomatoes: Drain oil-packed tomatoes before measuring so the sauce does not become excessively oily. Dry-packed tomatoes may be softened in warm water and drained before chopping.

Sauce texture: Keep the heat low after adding the cream and turn off the burner before stirring in the Parmesan. Finely grated cheese melts more evenly and is less likely to produce a grainy sauce.

Too thick: Add warm reserved pasta water 1 tablespoon at a time until the sauce reaches the desired consistency.

Too thin: Let the sauce simmer gently before adding the pasta, then allow the completed dish to rest for 1 to 2 minutes.

Gluten-free variation: Use gluten-free short pasta and a gluten-free cup-for-cup flour blend. Follow the pasta package carefully because gluten-free varieties can soften quickly.

Storage: Transfer leftovers to shallow covered containers and refrigerate within 2 hours, or within 1 hour when the surrounding temperature is above 90°F. Use within 3 to 4 days.

Reheating: Reheat gently on the stovetop or in the microwave with a small splash of broth, cream, milk, or water. Stir frequently and heat the center to 165°F or 74°C.

Freezing: Freezing is possible from a food-safety perspective, but the cream sauce may separate and the pasta may soften after thawing.

Allergen note: This recipe contains milk and wheat. Check the pasta, broth, chicken, cheese, and other product labels when managing additional allergens.

Frequently Asked Questions

Can I use rotisserie chicken?

Yes. Remove the skin and bones, shred the meat, and measure 2 cups. Use chicken that has been handled and refrigerated safely, then heat it to 165°F in the sauce.

Can I make Marry Me Chicken Pasta ahead of time?

You can prepare the sauce and pasta separately, refrigerate both promptly, and combine them during reheating. Add a small amount of broth or cream because the sauce thickens as it cools.

Can I use milk instead of heavy cream?

Milk alone is not a direct substitute. It produces a thinner sauce and is more sensitive to high heat. Heavy cream gives this formula its most consistent texture.

Can I make the recipe gluten-free?

Use gluten-free short pasta and replace the all-purpose flour with a gluten-free cup-for-cup flour blend. Check the broth, chicken, and cheese labels for any additional gluten-containing ingredients.

How long does Marry Me Chicken Pasta last in the refrigerator?

Properly cooled leftovers can be refrigerated for 3 to 4 days. Reheat only the portion you plan to eat and bring it to 165°F.

Final Takeaway

Marry Me Chicken Pasta is a practical way to turn cooked chicken into a complete dinner with short pasta, sun-dried tomatoes, garlic, cream, Parmesan, and basil. The most important details are keeping the sauce at gentle heat, adding the cheese off the heat, and using pasta water gradually.

For more dinner inspiration, browse these one-pot dinners or explore more chicken dinner ideas.