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Marry Me Chicken Pasta is one of my favorite pasta dishes of all time. It is so creamy, easy to make, packed with protein, and ready in 30 minutes. Makes for a perfect quick weeknight dinner recipe for the family.
You may also like my creamy Tuscan Chicken Pasta or this healthier version of the Gigi Hadid Pasta.
I love making this marry-me chicken pasta recipe for the family. It is a quick and simple dinner option that’s perfect for those busy weeknights. In just 30 minutes, you can have dinner ready and served.
Made with chicken thighs for added protein, seasonings, milk, brother, and parmesan cheese, this chicken pasta dinner recipe will be a winner and everyone will love it. You can make it without chicken, or swap the chicken with another protein source like shrimp.
For another amazing chicken dish, try my chicken al pastor recipe. It’s so good, and my kids love it.
Recipe Summary
- Easy to make: Chicken pasta dishes are one of the easiest recipes to put together. once the chicken is cooked and the pasta is ready, it just comes down to make the sauce.
- Quick dinner option: In just 30 minutes, you can have dinner ready for the family.
- So tasty: This Marry Me chicken is so creamy and packed with flavor. Everyone will love it.
Ingredients you will need
- Pasta: I used whole wheat penne pasta, which can be swapped with any pasta of your choice
- Kosher salt and pepper, to taste
- Boneless skinless chicken thighs, cut into 1-inch pieces: you may also use chicken breasts
- Seasonings: I use Italian seasoning
- Oil: I use olive oil,but any other oil will work like avocado oil
- Garlic cloves: use fresh garlic cloves for the best flavor. You may swap it for garlic powder.
- Cornstarch: to thicken the sauce, you may swap it with flour
- Milk: cashew milk or full fat milk, coconut milk will also work
- Chicken broth: or use vegetable broth
- Sun-dried tomatoes: use the ones stored in oil in jars
- Cheese: Grated parmesan cheese, or another cheese of your choice but parmesan works best
- Optional: fresh herbs for garnish.
How to make marry me chicken Pasta
- First cook the pasta: Cook the pasta in salted water according to package instructions, then drain and set aside
- Prepare the chicken: Meanwhile, heat 1 tbsp of oil in a large skillet over medium heat. Add the
chopped chicken and season with Italian seasoning, salt and pepper. Cook until golden and cooked through, then set aside.
- Make the creamy sauce: To the same preheated skillet add the remaining oil. Add the garlic and saute for 1 minute. Stir in the cornstarch and take a whisk. Pour the milk little by little while continuously whisking. Once tall the milk is incorporated, add the broth, sun dried tomatoes, and stir well to combine. Allow the sauce to bubble for 3-4 minutes, or until thickened.
- Add the cooked chicken to the sauce: Return the chicken to the sauce and add half of the parmesan cheese.
- Add pasta: Next, add the pasta and stir to coat.
- Serve: Garnish with the remaining parmesan cheese and enjoy!
Recipe notes
Recipes can always be customized based and wants, needs, and what you like and don’t like. So feel free to make this recipe your own by using what you have on hand. Here are some tips for some substitutes you can make
- Chicken: use chicken breasts instead of thighs. You can make it without chicken, or swap the chicken with another source of protein like shrimp.
- Broth: don’t have broth? Use water. It is not a deal breaker.
- Pasta: I used whole wheat but the options as endless when it comes to the pasta.
- Milk: You will need milk that has enough fat to make the sauce creamy and tasty. Cashew milk works great, whole milk, or even light coconut milk in a can will work just fine.
Storing and reheating
- Storing: Store your leftover chicken pasta in a sealed container in the fridge for up to 4 days. You can freeze for 2 months.
- Reheating: use the microwave to reheat your leftovers. Use a microwave-safe bowl and reheat for 1-2 minutes until they are heated through.
Frequently asked questions
Adding a bit of oil to the spaghetti water will prevent the pasta from sticking together once it is drained.
In most cases, you should not rinse your pasta especially if you plan on making a creamy warm pasta dish. Rinsing will strip all the starch off the pasta that is needed to make your pasta dish thick and creamy. Rinsing is sometimes recommended when making cold pasta s salads to stop the cooking process and cool off the pasta.
You can always use fresh tomatoes, fire-roasted canned tomatoes, or oven-roasted tomatoes if you do not have sun-dried tomatoes or you just don’t like them.
More Pasta Recipes
- Lemon Ricotta Pasta
- Cottage Cheese Pasta
- Chicken Artichoke Pasta
- Creamy Shrimp Pasta
- Shrimp Rasta Pasta
- French Onion Pasta
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Marry Me Chicken Pasta
Equipment
- non stick skillet
- Sharp Chef's knife
- spatula
- Medium Pot to cook pasta
Ingredients
- 12 ounces whole wheat penne pasta
- Kosher salt and pepper, to taste
- 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
- 2 teaspoons Italian seasoning
- 2 tablespoons olive oil, divided
- 2-3 garlic cloves, pressed
- 2 tablespoons cornstarch
- 1 cup cashew milk , or full-fat milk
- 1 1/2 cups chicken broth
- 1 cup sun-dried tomatoes, drained and chopped
- 1 cup grated parmesan cheese, divided
- Optional: fresh herbs for garnish
Instructions
- Cook the pasta in salted water according to package instructions, then drain and set aside.
- Meanwhile, heat 1 tbsp of oil in a large skillet over medium heat. Add the chopped chicken and season with Italian seasoning, salt and pepper.
- Cook until golden and cooked through, about 4-5 minutes, then set aside.
- To the same preheated skillet add the remaining oil. Add the garlic and saute for 1 minute. Stir in the cornstarch and take a whisk.
- Pour the milk little by little while continuously whisking. Once the milk is incorporated, add the broth, and sun-dried tomatoes, and stir well to combine.
- Allow the sauce to bubble for 3-4 minutes, or until thickened.
- Return the chicken to the sauce and add half of the parmesan cheese. Add the pasta and stir to coat.
- Garnish with the remaining parmesan cheese and enjoy!
Video
Notes
- Pasta: Use any pasta of your choice.
- Chicken: you may use chicken breast for a leaner option.
- Milk: any milk of your choice will work. You need thick full-fat milk though, so using almond milk will change the consistency a bit.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love your simple healthy recipes! I tried the stuffed asparagus chicken and it was a hit! I’m going to try the chicken and pasta with cream sauce. Uncertain my grandchildren will devour it. They love PASTA
I hope they do! my kids did. Try to chop the sun-dried tomatoes really small if you feel like they are picky and will pick it out.
I think this Is wow