Make this flavor-packed Marry Me Chicken Pasta in just 20 minutes - and don't be surprised if everyone asks for seconds (or your hand in marriage!). It's a super creamy sauce with a delicious combo of sun-dried tomatoes and herbs. All done with dried herbs & minimal prep!
Dried Herbs, Easy Prep, and Out of This World Flavor!
This is definitely one of my favorite pasta recipes - the flavors are amazing, and it's so easy to make, thanks to the use of dried herbs. It's almost all pantry ingredients - just add crème fraîche and chicken!
I've made versions of it for years, and I am still blown away by the flavor every time. Friends who tried it say the same - this is a really good one! It's so good, in fact, that even their kids will eat it. Now there's something!
But I won't lie - one of the reasons I love it is just how easy it is to make. Yes, you need to chop the sun-dried tomatoes and chicken - but nothing else. Not even the garlic!
So What About the Name?
There's a (by now) classic chicken dish called "Marry Me Chicken" - so named since it's supposedly so good, anyone you serve it to will propose.
I haven't dared try it with this pasta version, but the flavor profile is just the same as in the pasta-less version.
Chicken + Crème Fraîche + Pantry Staples = YUM!
Why Crème Fraîche?
I love using crème fraîche in pasta dishes because it makes them even creamier than cream, but also lighter, at the same time. Thank the acidity for that! You end up with a dish that's so creamy and tasty, you just can't stop eating it.
If you live in an area where you can find flavored crème fraîche, this is great to use and it makes this dish even easier to make. Try to match the flavors of the recipe and skip the dried herbs and tomato paste. I love using a mix of a slightly spicy paprika tomato version and a milder tomato basil version.
What You Can Use Instead of Crème Fraîche
Depending on where you're located I know crème fraîche it's not always easy to find, and can be expensive. But there are ways to make this even without it!
Cream + lemon juice: This is the best option. Use heavy cram and add 1 tablespoon of fresh lemon juice for each 1 cup (240 ml) of cream.
Only cream: This works well, but the flavors won't be quite as well balanced and the dish will feel a bit heavier.
A Note on Sun-Dried Tomatoes
I always use the kind that comes in oil. They're delicious, easy to use, and you can save the oil to add to salads and vinaigrettes - or even to pasta dishes like this one!
You can use dry sun-dried tomatoes as well. You then need to rehydrate them first by covering them with hot water and allowing them to soak for an hour or more.
How to Make It in 5 Easy Steps
Not included here: cooking the pasta. I think you know how to do this! But if you're looking to time it right, get the pasta in the water just as the chicken is done. That leaves you about 8-10 minutes for the pasta to cook, and it doesn't hurt the sauce to simmer a bit longer if the pasta isn't done.
1. Sauté the Garlic
We're going to use the same pan for this whole dish (except to boil the pasta), so we save all those great flavors. We want a mild garlic flavor, so we don't want to use minced or chopped garlic - instead we peel the cloves and crush them with the side of a knife.
This also makes it easy to remove them before eating!
2. Cook the Chicken
We cook the chicken before we make the sauce, so we can use the same pan. This means all those great chicken flavors will be infused in the sauce!
Cook until it is just cooked through, then remove it from the pan and set aside for now.
3. Add Lots of Flavor
The flavor of tomato paste changes quite a lot if you cook it first, so that's what we're going to do. Just fry it for a minute or two in the chicken juices, then mix in the herbs.
4. Make the Sauce
Add crème fraîche and mix while it's melting. Make sure you scrape off any pieces stuck to the bottom of the pan - they're loaded with flavor! Then simmer for 3-5 minutes, or until you're ready to add in the pasta.
5. Put It All Together
Finally, add sun-dried tomatoes, chicken and cooked pasta (it should be quite al dente - cook it 1 minute less than the instructions say!).
Mix well and let it simmer for 2 minutes, so the pasta finishes cooking. Then taste test, add salt and pepper as needed, and serve!
Storing, Freezing and Reheating Leftovers
Storing: Store leftovers in the fridge in an airtight container for up to 4 days.
Freezing: Freeze leftovers for up to 3 months. This dish freezes really well!
Reheating: Reheat leftovers in the microwave in 1-minute increments, until well heated through.
More Quick & Easy Chicken Pastas
- Buffalo Chicken Pasta15 Minutes
- Creamy Red Wine Chicken Pasta30 Minutes
- Creamy Chicken Pasta with Feta Cheese & Basil30 Minutes
- Creamy Chicken Broccoli Pasta Bake [Dump and bake!]1 Hours 20 Minutes
More 20-Minute Dinners
- Air Fryer Chicken Cutlets18 Minutes
- Creamy Pesto Pasta10 Minutes
- Pesto Salmon15 Minutes
- Garlic Butter Shrimp Pasta12 Minutes
Recipe
Marry Me Chicken Pasta
Print RateIngredients
- ⅔ lb penne pasta cooked 1 minute less than the package says
- 1 tablespoon butter or olive oil / neutral cooking oil
- 2 garlic cloves peeled and slightly crushed, but still in one piece
- 1 lb chicken thigh filets or other bone-less chicken; cut in bite-size pieces
- ½ teaspoon fine table salt
- ½ teaspoon ground black pepper
- 2 tablespoon tomato paste
- 1 tablespoon dried basil + more to serve (optional)
- 1 tablespoon paprika powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 2 cups crème fraiche see note below for substitutes
- 1 cups sun-dried tomatoes in oil, measured without oil; chopped
Instructions
- Melt the butter over medium heat then add in the garlic and fry for 1 minute.1 tablespoon butter, 2 garlic cloves
- Add in the chicken and season with salt and pepper. Cook until just cooked through, 4-5 minutes. Then remove the chicken and garlic from the pan and set aside for now.1 lb chicken thigh filets, ½ teaspoon fine table salt, ½ teaspoon ground black pepper
- Start cooking the pasta, and cook it 1 minute less than instructed on the package.⅔ lb penne pasta
- Place the pan back over the heat with the melted butter and chicken juices still in it. Raise the heat to medium-high and add in tomato paste. Cook for 1-2 minutes.2 tablespoon tomato paste
- Add dried basil, paprika powder, onion powder and oregano and mix well.1 tablespoon dried basil, 1 tablespoon paprika powder, 1 teaspoon onion powder, 1 teaspoon dried oregano
- Add in the crème fraîche and mix well until the crème fraîche has melted. Bring to a simmer, lower the heat to medium, and let it simmer for 3-5 minutes or until you're ready to add in the pasta.2 cups crème fraiche
- Remove the garlic cloves from the chicken, then mix in the chopped sun-dried tomatoes and the cooked chicken with the sauce. Drain the pasta and add it to the sauce as well. Mix well and cook for 2 minutes.1 cups sun-dried tomatoes, ⅔ lb penne pasta
- Taste test, season if needed with salt and ground black pepper, top with some dried basil, and serve!
Equipment (may contain affiliate links)
- Measuring cups (metric or US)*
Video
Notes
What Can You Use Instead of Crème Fraîche?
Cream + lemon juice: This is the best option. Use heavy cram and add 1 tablespoon of fresh lemon juice for each 1 cup (240 ml) of cream. Only cream: This works well, but the flavors won't be quite as well balanced and the dish will feel a bit heavier.Storing, Freezing and Reheating
Storing: Store leftovers in the fridge in an air tight container for up to 4 days. Freezing: Freeze leftovers to keep them for up to 3 months. This dish freezes really well! Reheating: Reheat leftovers in the microwave in 1-minute increments, until well heated through.Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Althea
Hi. Can I substitute sun dried tomatoes with fresh tomatoes or ketchup?
Emmeline Kemperyd
Hi Althea, I wouldn't recommend it! The sun-dried tomatoes add so much flaovr and it just won't be the same without them. If you want to make a really delicious pasta with fresh tomatoes instead, I recommend one of these instead:
Pink Pasta - https://alwaysusebutter.com/pink-pasta-sauce/
Vodka Pasta - https://alwaysusebutter.com/spicy-vodka-pasta-penne-alla-vodka/
If you do still decide to make this, definitely don't use ketchup - fresh tomatoes and a bit more tomato paste will be a better option.
/Emmeline
Katya
I'm currently obsessed with sundried tomatoes so I had to give this recipe a try and it is so delicious! I used gluten free noodles out of necessity and the creaminess of this dish helps to compensate for gluten free often being a bit on the dry side. This is the perfect middle of the week recipe for when you want something restaurant quality in just 20 minutes.
Madison Hogg
I love this recipe! I made it for my husband on a pretty stressful day and it really turned things around. Two days later, he was asking when I would make it again. I made my own creme fraiche for it, which was a fun experiment and turned out great!
Emmeline Kemperyd
Hi Madison! Thank you for your comment! And so happy your husband liked it 🙂 Wow making creme fraiche sounds like a fun experiment. Would you mind sharing the recipe you used? Would love to add a link to it for others that want to try! /Emmeline