Easy Marry Me Chicken Pasta (Creamy Chicken Pasta Recipe)

Ingredients

Ingredient notes & substitutions

Chicken breasts:

Pound them to an even thickness before marinating so they cook through evenly and stay juicy instead of drying out at the edges.

Soy sauce:

It's doing double duty as a savory, salty flavor boost in the marinade — regular or low-sodium both work, just adjust added salt later.

Sun-dried tomatoes:

Use the oil-packed kind for the best flavor, and you can even use a spoonful of that oil in place of some olive oil for searing.

Double cream:

This is heavy cream in US terms; if you only have half-and-half, the sauce will be a bit thinner but still tasty.

Tomato paste:

This is what gives the sauce its deep color and concentrated tomato flavor, so don't skip it even though the amount looks small.

Pasta water:

Save a full cup before draining — the starch helps loosen and bind the sauce so it coats the pasta instead of pooling at the bottom of the bowl.

Method

1. 1

   Marinate the chicken with paprika, garlic powder, coriander, mixed seasoning, soy sauce, and olive oil for at least 2 hours.

2. 2

   Cook the pasta until al dente and reserve a little pasta water.

3. 3

   Sear the chicken in butter until golden, then set aside.

4. 4

   In the same pan, cook the onion and garlic. Stir in the tomato paste, sun-dried tomatoes, and double cream.

5. 5

   Return the chicken to the sauce and simmer until fully cooked.

6. 6

   Slice the chicken, toss the cooked pasta into the sauce, adding a splash of pasta water if needed, then serve with the sliced chicken on top.

Variations to try

• Swap the double cream for half-and-half plus a tablespoon of butter for a lighter but still creamy sauce
• Use boneless chicken thighs instead of breasts for extra juiciness and richer flavor
• Stir in a handful of baby spinach or fresh basil at the end for color and freshness
• Add a pinch of red pepper flakes to the sauce if you want a little heat to balance the cream

Storage & make-ahead

Leftovers keep well in an airtight container in the fridge for up to 3 days — the sauce will thicken as it chills, so add a splash of milk or water when reheating on the stove over low heat. This dish is best enjoyed fresh since cream sauces can separate slightly after freezing, but if you do freeze it, thaw overnight in the fridge and reheat gently, stirring often to bring the sauce back together. For meal prep, you can marinate the chicken up to a day ahead and store it covered in the fridge until you're ready to cook.

Frequently asked questions

Can I marinate the chicken longer than 2 hours?

Yes, you can marinate it up to overnight in the fridge for even more flavor — just don't go much past 24 hours since the soy sauce can start to break down the texture of the chicken.

What's the best pasta shape for this recipe?

Penne and rigatoni are great because their ridges and tubes hold onto the creamy sauce, but fettuccine works beautifully too if you prefer a more classic look.

My sauce seems too thick or thin — how do I fix it?

If it's too thick, stir in a splash of the reserved pasta water until it loosens up; if it's too thin, let it simmer uncovered for a few extra minutes to reduce and thicken.

Can I make this without the sun-dried tomatoes?

You can leave them out or substitute a couple tablespoons of roasted red peppers for a similar sweet, tangy note, though the flavor won't be quite as concentrated.