Marry Me Chicken Penne

Marry Me Chicken Penne brings together tender chicken, creamy Parmesan sauce, sun-dried tomatoes, and pasta in one comforting dinner. I like making this when I want something filling but don’t want to spend the evening preparing several different parts of the meal.

The penne is especially good here because the creamy sauce gets into the tubes and clings to the chicken and tomatoes. You get a little bit of everything in each forkful, which is exactly what I want from a pasta dinner.

I usually brown the chicken first rather than simply adding it to the sauce. It takes a few extra minutes, but those golden edges add so much more flavor to the finished dish.

And once the chicken is cooked, the sauce comes together in the same skillet. Add the cooked penne, toss everything together, and dinner is ready.

Why You Will Love This Recipe

This is a simple skillet pasta that feels much more special than the amount of work involved. The chicken gives you plenty of protein, while the penne makes the dish hearty enough to serve as a complete dinner.

The creamy Parmesan sauce is the part that ties everything together. Heavy cream gives it richness, Parmesan adds a salty and nutty flavor, and chicken broth keeps the sauce from becoming too heavy.

Sun-dried tomatoes add a completely different flavor. Their concentrated sweetness and slight tang cut through the creamy sauce and keep every bite from tasting too rich.

You can also adjust the recipe easily. Add red pepper flakes for heat, use more Parmesan if you want a stronger cheese flavor, or add a little pasta water to loosen the sauce before serving.

Ingredients for Marry Me Chicken Penne

For the Chicken and Pasta

2 boneless, skinless chicken breasts: Two breasts are enough for this recipe without making the pasta overly crowded with chicken. Cut them into small bite-sized pieces so they cook quickly and are easy to eat with the penne.
1 teaspoon Italian seasoning: This gives the chicken a simple blend of herbs and adds flavor without requiring several separate seasonings.
1/2 teaspoon salt: Salt seasons the chicken and brings out its natural flavor. Keep the amount moderate because Parmesan and chicken broth will add more salt later.
1/4 teaspoon black pepper: Pepper adds a little warmth and helps balance the creamy sauce.
1 tablespoon olive oil: The oil helps brown the chicken and creates flavorful browned pieces in the skillet that become part of the sauce.
8 ounces penne pasta: Penne has a hollow center and ridged surface that holds onto creamy sauce really well. Eight ounces gives you enough pasta to make the dish filling without overwhelming the chicken and sauce.

For the Creamy Sauce

2 cloves garlic, minced: Garlic forms the savory foundation of the sauce. Cooking it briefly after the chicken adds a warm, aromatic flavor throughout the dish.
1/2 cup chicken broth: Chicken broth adds savory flavor and helps loosen the sauce. It also allows you to scrape the browned bits from the bottom of the skillet after cooking the chicken.
1/2 cup heavy cream: Heavy cream creates the smooth, rich texture that makes this pasta feel indulgent. It also helps the Parmesan melt into a creamy sauce instead of leaving the mixture too thin.
1/3 cup grated Parmesan cheese: Parmesan gives the sauce its salty, nutty flavor and helps thicken it as it melts. Freshly grated Parmesan usually gives the smoothest result.
1/3 cup chopped sun-dried tomatoes: These add concentrated tomato flavor with a little sweetness and tanginess. Chopping them into smaller pieces helps distribute them throughout the pasta.
1/2 teaspoon Italian seasoning: A little extra seasoning in the sauce carries the herb flavor beyond the chicken and helps connect all the ingredients.
1/4 teaspoon red pepper flakes: These are optional and add a gentle spicy kick. Leave them out if you prefer a mild creamy sauce.
2 tablespoons fresh basil: Fresh basil adds a bright, herbal finish that works especially well with the Parmesan and sun-dried tomatoes. It is optional but makes the finished pasta taste fresher.

For Finishing

1/4 cup reserved pasta water: The starchy pasta water helps loosen the sauce while also helping it cling to the penne. You may not need all of it, but it is useful to have available before draining the pasta.

How to Make Marry Me Chicken Penne

Cook the penne: Bring a large pot of salted water to a boil and cook the penne according to the package directions until it is al dente. Before draining, scoop out about 1/4 cup of the pasta water and set it aside. Drain the pasta and keep it nearby while you make the chicken and sauce.
Prepare the chicken: Pat the chicken breasts dry and cut them into small, even bite-sized pieces. Season them with the Italian seasoning, salt, and black pepper, making sure the seasoning is distributed over all the pieces.
Brown the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for about 5 to 7 minutes, stirring occasionally, until the pieces are golden on the outside and cooked through. If the skillet is crowded, cook the chicken in two batches so it can actually brown instead of steaming. Transfer the cooked chicken to a plate.
Cook the garlic: Lower the heat to medium and add the minced garlic to the same skillet. Stir for about 30 seconds, allowing the garlic to become fragrant while picking up some of the flavor left behind by the chicken. Don’t let it brown too much because burnt garlic can make the sauce bitter.
Deglaze the skillet: Pour in the chicken broth and use a wooden spoon or spatula to scrape the browned bits from the bottom of the skillet. Let the broth simmer for 1 to 2 minutes so those flavorful pieces dissolve into the liquid.
Build the creamy sauce: Add the heavy cream, Parmesan cheese, chopped sun-dried tomatoes, Italian seasoning, and red pepper flakes if using. Stir everything together and let the sauce gently simmer for about 3 to 5 minutes. The Parmesan should melt into the cream and the sauce should begin to thicken slightly.
Return the chicken: Add the cooked chicken back into the skillet and stir it through the creamy sauce. Let it simmer for another 1 to 2 minutes so the chicken gets coated and warmed through.
Add the penne: Add the drained penne directly to the skillet and toss everything together until the pasta is evenly coated with the sauce. Take your time with this step so the sauce works its way into the penne instead of simply sitting on the outside.
Adjust the sauce: If the sauce seems too thick, add the reserved pasta water a tablespoon at a time while tossing the pasta. The starch in the water helps loosen the sauce while keeping it creamy and helps the sauce cling to the penne.
Taste and finish: Taste the pasta and add a little more salt, pepper, or red pepper flakes if needed. Turn off the heat and stir in the fresh basil. Let the pasta sit for a minute before serving so the sauce can settle around the penne.
Serve warm: Spoon the creamy chicken penne into bowls and finish with a little extra Parmesan or fresh basil if you like. Serve it while the sauce is warm and creamy.

What to Serve Marry Me Chicken Penne With

This pasta is filling enough to serve on its own, but I like adding something fresh on the side to balance the creamy sauce. Roasted broccoli works particularly well because the slightly crisp edges and fresh vegetable flavor contrast with the rich pasta.

A simple green salad with a light dressing is another easy choice. You could also serve roasted asparagus, green beans, or sautéed spinach if you want more vegetables with dinner.

And if you have crusty bread, put it on the table. The creamy Parmesan sauce tends to collect at the bottom of the bowl, and a piece of warm bread makes it easy to enjoy every last bit.

How to Store and Reheat Marry Me Chicken Penne

Store leftover Marry Me Chicken Penne in an airtight container in the refrigerator for up to 3 to 4 days. Let the pasta cool before storing it, and keep it covered so the penne doesn’t dry out.

For reheating, place a portion in a skillet over low to medium heat and add a small splash of chicken broth, milk, or cream. Stir gently as it warms so the sauce becomes smooth again instead of drying out. You can also microwave individual portions in short intervals, stirring between each one.

The sauce will naturally become thicker after refrigeration because the pasta absorbs some of the liquid. Adding a little broth or cream while reheating helps bring the creamy texture back without making the pasta watery.