Easy Marry Me Chicken Pasta | Perfect Potluck Dish

Easy Marry Me Chicken Pasta is the creamy, golden potluck dish that disappears first every single time. Most versions turn out bland or the sauce breaks into an oily mess when you rush the heat. I have made this at least a dozen times, and I ruined two early batches by adding cold cream to a screaming-hot pan. Now the garlic and sun-dried tomatoes smell sweet and sharp while the pasta soaks up a silky, blush-colored sauce. If you love one-pan comfort food, my Cheesy Broccoli Chicken and Rice Casserole is another family favorite that holds well for a crowd. Jump to the recipe card or keep reading for my best tips. You might also love my Cheesy Broccoli Chicken and Rice Casserole.

Why You'll Love This Easy Marry Me Chicken Pasta | Perfect Potluck Dish

• The sauce stays silky instead of breaking because you temper the cream with hot broth first.
• Sun-dried tomatoes add tangy depth that balances the rich parmesan cream.
• One skillet means the pasta starch thickens the sauce naturally as it simmers.
• It holds on a buffet for an hour without the chicken drying out or the pasta going gummy.

Ingredients for Easy Marry Me Chicken Pasta | Perfect Potluck Dish

Exact amounts are in the printable recipe card below — here's what you'll need at a glance.

Main Ingredients

• 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 3/4 cup oil-packed sun-dried tomatoes, drained and sliced
• 3 cups low-sodium chicken broth
• 1 cup heavy cream
• 8 oz penne pasta, uncooked
• 1/2 cup freshly grated Parmesan cheese

Seasonings & Flavors

• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper

Optional Toppings

• (Optional) Fresh basil leaves
• (Optional) Extra grated Parmesan
• (Optional) Toasted pine nuts

Ingredient Notes

• Chicken breast: Use chicken thighs for more moisture. Thin breasts cook unevenly, so slice them into even 1-inch pieces.
• Sun-dried tomatoes: Oil-packed add more flavor. If using dry-packed, rehydrate in hot broth for 10 minutes first.
• Heavy cream: Do not substitute milk. Lower fat dairy curdles more easily under heat.
• Parmesan: Buy a block and grate it yourself. Pre-shredded cheese has starch that can make the sauce grainy.
• Penne pasta: Penne holds sauce well. Any short cut works, but cooking time changes.
• Chicken broth: Low-sodium gives you control. Full-sodium broth plus parmesan can turn too salty.
• Tomato paste: Caramelizing the paste deepens color and flavor. Do not skip this step.
• Garlic: Minced fresh garlic burns fast. Add it only after the butter melts and keep stirring.

How to Make Easy Marry Me Chicken Pasta | Perfect Potluck Dish Step by Step

Brown the chicken

Heat olive oil in a 12-inch skillet over medium-high until shimmering. Add chicken in a single layer. Cook 3–4 minutes without moving until deep golden. Flip and cook 3–4 minutes more. Remove to a plate. Watch for crowding, which steams the chicken instead of browning it.

Build the flavor base

Reduce heat to medium. Add butter and garlic. Stir 30 seconds until fragrant but not brown. Add tomato paste. Cook 1 minute until deep red. Stir in sun-dried tomatoes.

Add liquids

Pour in chicken broth slowly while scraping the browned bits from the pan bottom. Stir in heavy cream, Italian seasoning, red pepper flakes, salt, and pepper. Bring to a gentle simmer. Do not boil.

Cook the pasta

Stir in penne. Cover and reduce heat to medium-low. Cook 12–15 minutes, stirring every 3 minutes, until pasta is just shy of al dente and the sauce looks glossy. Watch the bottom for scorching.

Melt in the cheese and chicken

Remove from heat. Stir in Parmesan a little at a time until smooth. Return chicken and any juices. Rest 3 minutes. The sauce will thicken as it cools slightly.

Serve

Top with basil, extra Parmesan, or toasted pine nuts. Serve hot from the skillet or transfer to a potluck dish.

Pro Tips for the Best Easy Marry Me Chicken Pasta | Perfect Potluck Dish

• Ingredient prep: Grate the parmesan and slice chicken before you start. This sauce moves fast once the pasta goes in.
• Common mistake and fix: High heat after adding cream makes the sauce split. Keep it at a gentle simmer. If it looks oily, whisk in 2 tablespoons warm broth off heat.
• Timing or temperature: Pull the pasta when it is just shy of al dente. It keeps cooking in the hot sauce and will soften.
• Texture or flavor enhancement: Stir a spoonful of the oil from the sun-dried tomato jar into the sauce for a deeper tomato flavor.

Storing and Reheating Easy Marry Me Chicken Pasta | Perfect Potluck Dish

Refrigerator Storage

Cool completely. Store in an airtight glass container in the fridge for up to 4 days.

Freezing Easy Marry Me Chicken Pasta | Perfect Potluck Dish

Cool completely. Transfer to a freezer-safe container, press plastic wrap directly on the sauce, and freeze up to 2 months.

Reheating in the Oven

Place in a covered baking dish at 325°F for 15–20 minutes. Add 2 tablespoons milk or broth and stir once halfway through.

Reheating in the Microwave

Microwave at 60% power in 60-second bursts. Add a splash of broth and cover with a damp paper towel to prevent sogginess.

Make Ahead

Cook pasta 1–2 minutes short of al dente. Store sauce and pasta separately in the fridge up to 1 day. Reheat gently together with broth before serving.

Easy Marry Me Chicken Pasta | Perfect Potluck Dish

🖨 Print

Prep

15 minutes

Cook

25 minutes

Total

40 minutes

Yield

4 servings

Category

chicken

Method

One-Skillet

Cuisine

American

Ingredients

1x2x3x

Main Ingredients

• 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 3/4 cup oil-packed sun-dried tomatoes, drained and sliced
• 3 cups low-sodium chicken broth
• 1 cup heavy cream
• 8 oz penne pasta, uncooked
• 1/2 cup freshly grated Parmesan cheese

Seasonings & Flavors

• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper

Optional

• Fresh basil leaves
• Extra grated Parmesan
• Toasted pine nuts

Instructions

1. 1Brown the chicken: Heat olive oil in a 12-inch skillet over medium-high until shimmering. Add chicken in a single layer. Cook 3–4 minutes without moving until deep golden. Flip and cook 3–4 minutes more. Remove to a plate. Watch for crowding, which steams the chicken instead of browning it.
2. 2Build the flavor base: Reduce heat to medium. Add butter and garlic. Stir 30 seconds until fragrant but not brown. Add tomato paste. Cook 1 minute until deep red. Stir in sun-dried tomatoes.
3. 3Add liquids: Pour in chicken broth slowly while scraping the browned bits from the pan bottom. Stir in heavy cream, Italian seasoning, red pepper flakes, salt, and pepper. Bring to a gentle simmer. Do not boil.
4. 4Cook the pasta: Stir in penne. Cover and reduce heat to medium-low. Cook 12–15 minutes, stirring every 3 minutes, until pasta is just shy of al dente and the sauce looks glossy. Watch the bottom for scorching.
5. 5Melt in the cheese and chicken: Remove from heat. Stir in Parmesan a little at a time until smooth. Return chicken and any juices. Rest 3 minutes. The sauce will thicken as it cools slightly.
6. 6Serve: Top with basil, extra Parmesan, or toasted pine nuts. Serve hot from the skillet or transfer to a potluck dish.

Recipe Notes

• Chef tip: Toast the tomato paste for one minute before adding liquid. That darkening step builds a flavor base that makes the cream taste richer.
• Best substitution: Swap chicken thighs for breasts if you want extra insurance against dry meat. Thighs stay tender even if the potluck runs long.
• Make-ahead: Cook the pasta until just before al dente, then cool the sauce and pasta separately. Reunite and gently reheat with a splash of broth.
• Scaling: Double everything except the red pepper flakes. Use a 14-inch skillet or Dutch oven so the pasta cooks evenly.
• Troubleshooting: If the sauce breaks and looks grainy, the cream got too hot. Remove from heat and whisk in 1/4 cup warm chicken broth a little at a time until smooth.

Nutrition Per Serving

• Calories: 721 kcal
• Protein: 45 g
• Fat: 33 g
• Saturated Fat: 18 g
• Carbohydrates: 61 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 780 mg
• Cholesterol: 135 mg

Nutritional values are estimates only. Actual values may vary by brand and portion size.

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Frequently Asked Questions about Easy Marry Me Chicken Pasta | Perfect Potluck Dish

Can I make Easy Marry Me Chicken Pasta ahead of time?

Yes. Cook the pasta just short of al dente. Store the sauce and pasta separately in the fridge. Reheat gently with a splash of broth. This keeps the pasta from soaking up all the sauce and turning soft.

Why did my Marry Me Chicken Pasta sauce separate or look greasy?

The sauce got too hot after the cream was added. Cream can break when it boils hard. Keep the pan at a gentle simmer and stir often. If it already split, take it off the heat and whisk in warm broth a spoonful at a time.

What should I serve with Easy Marry Me Chicken Pasta?

A crisp green salad with a sharp vinaigrette balances the rich sauce. Garlic bread or a simple roasted vegetable works well. For potlucks, keep it simple because the pasta is already hearty.

Can you freeze Marry Me Chicken Pasta?

Yes, but cream sauces can change texture after freezing. Cool completely and freeze in a sealed container for up to 2 months. Thaw overnight in the fridge. Reheat gently with a splash of milk or broth to bring back the creamy texture.

Is this a good dish for summer or winter potlucks?

It works year-round. In summer, serve it with fresh basil and a tomato salad. In winter, it makes a warm, rich dish that holds well on a buffet table. Just keep the covered pan on low heat and stir every few minutes.