Marry Me Chicken Bowtie Pasta

Marry Me Chicken Bowtie Pasta is one of those dishes that’s so good, it just might spark a proposal. Creamy, savory, a little spicy, and loaded with flavor, this one-skillet meal is pure comfort food magic. I love how the sun-dried tomatoes, garlic, and Parmesan all come together in a velvety sauce that hugs every piece of pasta and tender chicken. It’s the kind of dinner I make when I want something cozy, rich, and guaranteed to impress.

Why You’ll Love This Recipe

I love how this recipe hits that perfect balance of creamy, tangy, and hearty. The bowtie pasta holds the sauce beautifully, and the chicken gets so flavorful thanks to the seasoning and simmering in that rich tomato-cream sauce. It’s also super customizable, comes together in under an hour, and only needs one skillet and a pot for pasta. Whether I’m cooking for date night or just treating myself, this dish feels like something straight off a restaurant menu—but way easier.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 1/2 lbs boneless chicken breasts, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 (10 oz) box bowtie pasta
• 1/2 cup sun-dried tomatoes
• 1 tsp salt
• 1/8 tsp pepper
• 1 tsp Italian seasoning
• 1/2 tsp red pepper flakes (optional)
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan (plus extra for topping)
• 1 tbsp chopped fresh basil

Directions

1. I cook the bowtie pasta according to the package directions, then drain and set it aside.

2. While the pasta cooks, I season the chicken with salt, pepper, and half of the Italian seasoning.

3. In a large skillet over medium-high heat, I heat the olive oil and cook the chicken until golden and cooked through, about 5–7 minutes. I remove the chicken and set it aside.

4. In the same skillet, I sauté the chopped onion for about 4 minutes until soft. I add the garlic and red bell pepper and cook for another 2–3 minutes.

5. I stir in the sun-dried tomatoes, the remaining Italian seasoning, and red pepper flakes (if using).

6. I pour in the chicken broth and bring it to a simmer, making sure to scrape up any flavorful bits from the bottom of the pan.

7. I lower the heat and stir in the heavy cream and Parmesan cheese. I let it simmer for about 3 minutes until the sauce thickens slightly.

8. I return the chicken and cooked pasta to the skillet and toss everything together until well coated in the sauce.

9. Just before serving, I sprinkle on fresh chopped basil and a little extra Parmesan.

Servings and timing

This recipe serves about 4 to 6 people. It takes around 10 minutes to prep and about 25–30 minutes to cook, so I can have it ready in roughly 40 minutes total. It’s a great weeknight dinner that still feels like a special occasion.

Variations

Sometimes I swap out the chicken for shrimp or sliced Italian sausage if I want a twist. I’ve also made it with spinach or kale stirred in at the end for some greens. If I want a lighter version, I reduce the cream slightly and add more broth. And if I’m out of bowtie pasta, penne or rotini works just as well.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet over low heat or microwave in short intervals, adding a splash of broth or cream if needed to loosen the sauce. I try not to overheat it, so the chicken stays tender and the sauce doesn’t separate.

FAQs

Can I make this dish ahead of time?

Yes, I often prep the chicken and chop the veggies ahead of time. The full dish is best fresh, but leftovers reheat well.

Can I use jarred sun-dried tomatoes?

Absolutely. I use the kind packed in oil and drain them slightly before adding. They bring a great concentrated flavor.

Is this dish spicy?

Not really—unless I add the red pepper flakes. I adjust the amount based on how much heat I want.

Can I use milk instead of cream?

I can, but the sauce won’t be as rich. I prefer to use at least half-and-half or a mix of milk and a bit of cream to keep the texture silky.

What can I serve with this?

I like serving it with a green salad, garlic bread, or roasted veggies. It’s filling enough on its own, but sides make it feel even more complete.

Conclusion

Marry Me Chicken Bowtie Pasta is creamy, cozy, and bursting with flavor. It’s one of those recipes that feels indulgent but comes together quickly with simple ingredients. Whether I’m feeding a family or trying to impress someone special, this dish always delivers on taste, comfort, and a little wow factor.