I cook this dish a lot on busy nights. I started making Marry Me Chicken Pasta when I needed a fast, filling meal that used pantry items. It gives a creamy, slightly tangy sauce and cooks fast.

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I usually make a bit more and save the rest for lunch. Leftovers warm well and still taste good. I keep the recipe simple so I can finish dinner without extra fuss. The steps fit into a short routine and clean up is quick.

This recipe is a creamy chicken and pasta meal with a tomato-flavored sauce. It pairs a rich cream base with grated cheese and sliced chicken. People often make it for weeknight dinners, casual get-togethers, or when they want a comfort meal that does not take long. For another quick sauce idea that uses few ingredients, see 3-ingredient orange chicken sauce.

Why make this recipe

This meal works when you want a fast, tasty dinner. It uses common items and cooks in one pan for the sauce. The cream and parmesan make a smooth, rich texture. The chicken adds protein and fills you up. You can change the pasta shape or add vegetables without much trouble. This makes the recipe flexible for different tastes and schedules.

Ingredients

12 oz pasta, 1 lb chicken breast (sliced), 1.25 cups heavy cream, 1 cup parmesan cheese (freshly grated)

Use 12 oz of pasta to feed about 4 people. The pasta soaks up the sauce and gives the dish body. One pound of sliced chicken cooks fast and mixes well with the pasta. Heavy cream makes the sauce thick and silky. Freshly grated parmesan gives better flavor and melts smoothly. Small swaps (like rotisserie chicken or half-and-half) change texture, but these main items make the classic result.

Directions

Cook pasta and reserve pasta water. Save a cup of the water to loosen the sauce if it gets too thick. Sear seasoned chicken until golden. This locks in flavor and keeps the meat moist. Prepare creamy sun-dried tomato sauce. Let it simmer so the flavors blend and the sauce thickens. Combine pasta, chicken, and sauce. Stir gently and add reserved pasta water if needed to reach the right texture.

How to make this recipe

Start by cooking the pasta until it is just al dente. While it cooks, season and brown the sliced chicken in a hot pan. Remove the chicken, then make the sauce in the same pan so you keep those browned bits. Add cream and cheese and let the sauce warm and thicken. Put the chicken back in, then toss with the pasta to coat. Expect a rich, smooth sauce that clings to the noodles.

How to serve this recipe

Serve hot on warm plates so the sauce stays creamy. Garnish with extra grated cheese and a pinch of black pepper. A simple green salad or steamed vegetables work well on the side. For a more casual meal, place it in a large bowl and let people serve themselves. This meal fits weeknight dinners, casual guests, or an easy weekend lunch.

How to store this recipe

Cool the dish to room temperature before storing. Put leftovers in an airtight container and place in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or cream to loosen the sauce. You can freeze for up to 2 months, but the sauce may change texture. Thaw in the fridge overnight before reheating for best results.

Tips to make this recipe

Use a hot pan to sear the chicken so it gets a light crust. Do not overcook the chicken; slice it thin to help it cook fast. If the sauce breaks, add a little cold cream and whisk gently off the heat. For a quicker version, use pre-cooked chicken or rotisserie meat. For more ideas on creamy chicken pasta, check creamy cajun chicken pasta for flavor swaps and techniques.

Variation

Swap the pasta shape to penne, rigatoni, or farfalle to change texture. Add spinach or roasted red peppers for more color and nutrition. Use sun-dried tomatoes, or a small spoon of tomato paste for a tangier sauce. If you need less fat, try half-and-half but expect a thinner sauce. Small swaps work well, but the core of cream, parmesan, pasta, and chicken is what keeps the dish balanced.

FAQs

Q: Can I use whole milk instead of heavy cream? A: You can, but the sauce will be thinner. Add a bit of cheese to help thicken. Q: How long to cook the sliced chicken? A: About 3–5 minutes per side on medium-high heat, until golden and cooked through. Q: Can I make it gluten free? A: Yes. Use your favorite gluten-free pasta and check any added ingredients. Q: Does this freeze well? A: It freezes okay, but the sauce may separate. Stir in a splash of cream when reheating.

Conclusion

This version is easy and fits a busy routine. It gives a creamy, quick meal that most people like. You can tweak portions, swap pasta shapes, or add a vegetable to suit your week. For more background and a full tested recipe, see Marry Me Chicken Pasta – The Recipe Critic and for another popular write-up try Marry Me Chicken Pasta – Salt & Lavender.